There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …

Abstract Microwave power effects (100, 300 and 450 W) on drying kinetics of green peas at
an initial 3.06 kg water/kg DM (76.2% wb) was investigated. The density level of microwave …

Considering drying as a key farm‐based, quality determining unit operation in the cocoa
processing chain, this paper reviews recent studies in the drying methods and quality …

Several microwave power settings were applied to green beans in order to determine the
effect on the drying kinetics along with the rehydration ratio and colour values. In the …

The effect of cocoa drying process on polyphenols was studied. The least degradation of
polyphenols during the process of drying was accomplished at a temperature of 40° C, with …

Black pod disease, caused by Phytophthora species, is among the main limiting factors of
cacao (Theobroma cacao L.) production. High incidence levels of black pod disease have …

The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans
was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and …

The general objective of this work is to contribute to the characterization and the
mathematical modeling of the convective drying of fermented Amazonian cocoa beans …

Cocoa bean fermentation relies on the sequential activation of several microbial
populations, triggering a temporal pattern of biochemical transformations. Understanding …