Drying and Roasting of Cocoa and Coffee (Advances in Drying Science and Technology) - Hardcover

Hardcover

ISBN 10: 1138080977 ISBN 13: 9781138080973

Verlag: CRC Press, 2019

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

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).

Von der hinteren Coverseite

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.

Details zur Ausgabe

• Verlag: CRC Press
• Erscheinungsdatum: 2019
• Sprache: Englisch
• ISBN 10: 1138080977
• ISBN 13: 9781138080973
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 355
• Herausgeber: Hii Ching Lik, Borm Flvio Meira
• Kontakt zum Hersteller: preigu GmbH & Co. KG; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; Niedersachsen; 49078; Deutschland