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Acidic Characteristics of Fermented and Dried Cocoa Beans from Different Countries of Origin

โœ Scribed by SELAMAT JINAP; PAUL S. DIMICK

Book ID
108816794
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
509 KB
Volume
55
Category
Article
ISSN
0022-1147

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A รeld comparison of solar drying and open-air sun-drying of cocoa (T heobroma cocoa L) beans was carried out in St Lucia. Four methods of drying (indirect solar drier, direct solar drier, open air/perforated steel surface and open air/non-perforated wooden surface) were examined at three loading ra