Drying and Roasting of Cocoa and Coffee

Ching Lik Hii, Flávio Meira Borém (Herausgeber)

Buch | Hardcover

356 Seiten

2019
CRC Press (Verlag)
978-1-138-08097-3 (ISBN)

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This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.

Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively.

Features

Provides a comprehensive review on flavor development during cocoa/coffee processing

Discusses the impact of processing parameters on cocoa/coffee quality

Presents the new trends in drying/roasting techniques and novel technology

Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems

No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.

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).

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.

Erscheinungsdatum	16.07.2019
Reihe/Serie	Advances in Drying Science and Technology
Zusatzinfo	30 Tables, black and white; 50 Illustrations, black and white
Verlagsort	London
Sprache	englisch
Maße	156 x 234 mm
Gewicht	675 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-138-08097-7 / 1138080977
ISBN-13	978-1-138-08097-3 / 9781138080973
Zustand	Neuware