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Engineering aspects of cocoa drying in Brazil Proceedings

by Jones, E; Quesnel, V.C; Chalmers, W.S; Fordham, R; Iton, E.F. eds; Ghosh, B.N; Murray, D.B; Cocoa Research Institute, St. Augustine (Trinidad y Tobago); 4. International Cocoa Research Conference St. Augustine (Trinidad y Tobago) 8-18 Ene 1972.
Publisher: St. Augustine (Trinidad y Tobago) 1972Description: p. 620-627.Subject(s): THEOBROMA CACAO | SECADO | EQUIPO | PROCESAMIENTO | MECANIZACION | SECADO NATURAL | BRASIL | THEOBROMA CACAO | DRYING | EQUIPMENT | PROCESSING | MECHANIZATION | NATURAL DRYING | BRAZIL | THEOBROMA CACAO | SECHAGE | MATERIEL | TRAITEMENT | MECANISATION | SECHAGE NATUREL | BRESILSummary: The drying of cocoa is difficult in Brazil as frequent rain and showers are experienced during the processing season. Drying is traditionally carried out by exposure to sun, although most estates also use various artificial methods to supplement and hasten the process. Basic considerations in the artificial drying of cocoa beans are the rate of drying and the maximum safe drying temperature for prevention of breakage, lumping of the sticky fermented beans and contamination by off flavours like fumes. The present systems of drying in Brazil and their defects are reviewed in the paper. In order to mechanize cocoa drying without damaging the beans or loweing the final quality, a comprehensive knowledge of the bio-engineering interface is necessary. These include information on the various physical properties of both necessary physical properties of cocoa beans have not been investigated by earlier workers from an engineering standpoint, a comprehensive study has been initiated at the Centro de Pesquisas do Cacau at Itabuna, Brazil. A number of different approaches instituted to improve the drying process have also been described, accompanied by appropriate illustrations
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Ilus. 20 ref. Sum. (En). También en: Revista Theobroma (Brasil) v. 2(4):23-27. 1972

The drying of cocoa is difficult in Brazil as frequent rain and showers are experienced during the processing season. Drying is traditionally carried out by exposure to sun, although most estates also use various artificial methods to supplement and hasten the process. Basic considerations in the artificial drying of cocoa beans are the rate of drying and the maximum safe drying temperature for prevention of breakage, lumping of the sticky fermented beans and contamination by off flavours like fumes. The present systems of drying in Brazil and their defects are reviewed in the paper. In order to mechanize cocoa drying without damaging the beans or loweing the final quality, a comprehensive knowledge of the bio-engineering interface is necessary. These include information on the various physical properties of both necessary physical properties of cocoa beans have not been investigated by earlier workers from an engineering standpoint, a comprehensive study has been initiated at the Centro de Pesquisas do Cacau at Itabuna, Brazil. A number of different approaches instituted to improve the drying process have also been described, accompanied by appropriate illustrations

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