Drying kinetics of cocoa beans undergoing vacuum drying

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Drying kinetics of cocoa beans undergoing vacuum drying

Cocoa bean is rich in polyphenol content that acts as an anti-oxidant, sensitive to high temperature. Therefore, vacuum drying method is proposed to maintain the polyphenol content during its preservation process. The main objective of this work is to determine the optimum drying temperature and vac...

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Bibliographic Details
Main Authors:	Rahman, S M A, Chait, Y, Hawlader, Mohammad Nurul Alam
Format:	Proceeding Paper
Language:	English
Published:	2012
Subjects:	T175 Industrial research. Research and development TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/23351/ http://irep.iium.edu.my/23351/1/Full_Manuscript_Rahman_and_Hawlader_IFET_2012.docx

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