Drying and Roasting of Cocoa and Coffee

ISBN-13: 9781138080973 / Angielski / Twarda / 2019 / 356 str.

Ching Lik Hii; Flavio Meira Borem

Opis

The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing.

Spis treści

1. Overview of Cocoa and the Coffee Industry. 2. Drying Principles and Practices of Cocoa Beans. 3. Roasting Equipment for Cocoa Processing. 4. Flavor Development during Cocoa Roasting. 5. The Grading and Quality of Cocoa Beans. 6. Processing and Drying of Coffee. 7. Flavor Development during Postharvest and Treatment of Coffee - A Holistic Approach. 8. Roasting Equipment for Coffee Processing. 9. Flavor Development during Roasting. 10. Quality of the Final Product and Classification of Green Coffee.

O autorze

Ching Lik Hii, PhD, is Associate Professor in the Department of Chemical and Environmental Engineering and also Head of the Food and Pharmaceutical Engineering reserach group. Dr Hii is a chartered member of the Institution of Chemical Engineers (MIChemE), chartered engineer of the Engineering Council UK (CEng) and Fellow of the Higher Education Academy UK (FHEA).

Flávio Meira Borém, PhD, is an agronomist and Full Professor at the Federal University of Lavras and the editor of the Journal of Coffee Science. He is an international cupping judge of coffee certified by the "Specialty Coffee Association of America" (SCAA) and Q-Grader certified by the "Coffee Quality Institute" (CQI).