Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)

Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)

En esta investigacin̤ se tostaron granos de cacao en un horno de vapor sobrecalentado (Healsio, AV-1500V, SHARP) operado en dos modalidades vapor sobrecalentado y conveccin̤ y tres temperaturas 150, 200 y 250 ðC de 5 a 35 min. Se examinaron los cambios en las propiedades fs̕icas color, textura (dure...

Olles dieđut

Furkejuvvon:
Bibliográfalaš dieđut
Eará dahkkit: Zzaman Wahidu, Yang Tajul A., The Japanese Society for Food Science and Technology
Materiálatiipa: Girji
Giella:eaŋgalasgiella
Fáttát:
Agroindustria
Humedad de los alimentos
Hornos
Cacao
Agro-industry
Food - Moisture
Furnaces
Tostado de cacao
Horno de vapor sobrecalentado
Tostado convectivo
Propiedades fs̕icas
Color
Textura
humedad
Cocoa roasting
Superheated steam oven
Convective roasting
Physical properties
Texture
Humidity
Liŋkkat:Effect of superheated steam and convection roasting on changes in physical properties of cocoa bean (Theobroma cacao)
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