engleski

Drying of Alcalyzed Cocoa-Bean

The aim of any quality production is the highest quality of product with a minimum of "low quality" expenses. To achieve this it is necessary to have an effective control system for certain points in the processing, so-called critical control points: points with greater risk of low quality because of insufficient control. One of those points in the production of chocolate and cocoa products is the drying of alkalized cocoa bean. The aim of this research was to control the drying of alkalized cocoa bean, a very important step for the quality of the final product. Temperature and pressure were measured in Bühler roasters during drying, and the water content of the cocoa-bean was determined before and after the drying. To compare two different methods of drying, the cocoa bean was also dried in the laboratory IR dryer "Mettler" LJ16. Values for the pressure and temperature measured in the Bühler roasters were within the limits of the specifications: T=130º C - 140º C ; p=9.0 x 105 – 9.6 x 105Pa. The water content of the dried cocoa bean at these temperatures was satisfactory (1.5% ± 0.5%), so it was determined that the procedure was correctly done. By comparing the drying in different dryers, it was determined that a greater reduction in water content (ca. 5%) was measured in the "Mettler" dryer. Using the ANOVA method it was determined that the influence of temperature on the change in mass was significant.

cocoa bean; air drying; anova

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