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vol. 7, nr. 1 (2006)
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Effects of air parameters on changes in temperature inside roasted cocoa beans
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Wiesława Krysiak, Lidia Motyl-Patelska
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Institute of Chemical Technology of Food, Technical University of Łódź, ul. Stefanowskiego 4/10, 90-924 Łódź |
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vol. 7 (2006), nr. 1,
pp. 113-127
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abstract:
Cocoa beans of the Ivory Coast variety were roasted convectively at different temperatures (110, 135 and 150oC), air flow rates (v of 0.5, 1 and 1.5 m s-1) and relative air humidities (RH of 0.9-0.3 and 5%). Temperature of selected parts of beans (on their surface, of the layer between the kernel and shell, and inside the kernel) was measured throughout roasting. It was found that in the initial stage of roasting (10-15 min) all the air parameters strongly affected the values of temperature and its profile in all examined parts of beans. In the final stage of roasting, the difference between the temperature of shell and kernel was approximately 2°C, independently from the air parameters.
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keywords:
cocoa bean, roasting, air humidity, temperature of roasted cocoa beans
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original in:
Polish
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