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      Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions.

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          Abstract

          Various studies have been conducted in the past to improve the quality of Malaysian cocoa beans. However, the processing methods still remain crude and lack technological advancement. In terms of drying, no previous study has attempted to apply advanced drying technology to improve bean quality. This paper presents the first attempt to improve the quality of cocoa beans through heat pump drying using constant air (28.6 and 40.4 °C) and stepwise (step-up 30.7-43.6-56.9 °C and step-down 54.9-43.9 °C) drying profiles. Comparison was made against hot air drying at 55.9 °C.

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          Author and article information

          Journal
          J. Sci. Food Agric.
          Journal of the science of food and agriculture
          Wiley
          1097-0010
          0022-5142
          Jan 30 2011
          : 91
          : 2
          Affiliations
          [1 ] Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia.
          10.1002/jsfa.4176
          20872824

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