Drying and Roasting of Cocoa and Coffee

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.

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.

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.

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.