Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)

Zzaman, Wahidu (2015) Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.). PhD thesis, Universiti Sains Malaysia.

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Abstract

Pemanggangan adalah suatu proses pemanasan kering yang dilakukan untuk merubah karakteristik seperti warna, rasa dan menambahkan keenakanan biji koko. Biji koko merupakan bahan utama yang digunakan dalam proses pembuatan coklat atau produk berasaskan coklat. Roasting is one of the most important heat treatment that is usually undertaken to develop the characteristic color, flavour, as well as the palatability of cocoa beans. Cocoa beans are the primary raw material used for manufacturing chocolate and chocolate-based products. In this study, superheated steam and convectional methods were used to roast cocoa beans at 150, 200 and 250 0C for 0, 10, 30 and 50 min.

Item Type:	Thesis (PhD)
Subjects:	T Technology > T Technology (General) > T1-995 Technology(General)
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
Depositing User:	Mr Firdaus Mohamad
Date Deposited:	24 Aug 2016 07:25
Last Modified:	12 Apr 2019 05:25
URI:	http://eprints.usm.my/id/eprint/30400

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