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2006•Acta AgrophysicaRequires access

EFFECTS OF AIR PARAMETERS ON CHANGES IN TEMPERATURE INSIDE ROASTED COCOA BEANS

Wiesawa Krysiak, Lidia Motyl-Patelska

Open publisher page 17 citations

Abstract

A b s t r a c t . Cocoa beans of the Ivory Coast variety were roasted convectively at different temperatures (110, 135 and 150 o C), 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 th e kernel and shell, and inside the kernel) was measur ed throughout roasting. It was found that in the in itial stage of roasting (10-15 min) all the air parameter s strongly affected the values of temperature and i ts profile in all examined parts of beans. In the fina l stage of roasting, the difference between the tem perature of shell and kernel was approximately 2°C, independently from the air parameters. K e y w o r d s : cocoa bean, roasting, air humidity, temperature of roasted cocoa beans

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What this paper is about

A b s t r a c t . Cocoa beans of the Ivory Coast variety were roasted convectively at different temperatures (110, 135 and 150 o C), 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 th e kernel and shell, and inside the kernel) was measur ed throughout roasting. It was found that in the in itial stage of roasting (10-15 min) all the air parameter s strongly affected the values of temperature and i ts profile in all examined parts of beans. In the fina l stage of roasting, the difference between the tem perature of shell and kernel was approximately 2°C, independently from the air parameters. K e y w o r d s : cocoa bean, roasting, air humidity, temperature of roasted cocoa beans

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Available abstract

A b s t r a c t . Cocoa beans of the Ivory Coast variety were roasted convectively at different temperatures (110, 135 and 150 o C), 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 th e kernel and shell, and inside the kernel) was measur ed throughout roasting. It was found that in the in itial stage of roasting (10-15 min) all the air parameter s strongly affected the values of temperature and i ts profile in all examined parts of beans. In the fina l stage of roasting, the difference between the tem perature of shell and kernel was approximately 2°C, independently from the air parameters. K e y w o r d s : cocoa bean, roasting, air humidity, temperature of roasted cocoa beans

Key concepts: Roasting, Relative humidity, Air temperature, Chemistry, Humidity, COCOA BEAN, Food science, Horticulture

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EFFECTS OF AIR PARAMETERS ON CHANGES IN TEMPERATURE INSIDE ROASTED COCOA BEANS — Research Paper | ScholarLens