{"product_id":"drying-and-roasting-of-cocoa-and-coffee-9781138080973","title":"Drying and Roasting of Cocoa and Coffee","description":"\u003cp\u003e\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003eDrying 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. \u003c\/p\u003e\u003cb\u003e \u003c\/b\u003e\u003cp\u003eFeatures\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eProvides a comprehensive review on flavor development during cocoa\/coffee processing\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eDiscusses the impact of processing parameters on cocoa\/coffee quality\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003ePresents the new trends in drying\/roasting techniques and novel technology\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eExamines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems\u003c\/li\u003e \u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003c\/p\u003e \u003cp\u003eNo 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. \u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cp\u003eChing 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).\u003c\/p\u003e\u003cb\u003e \u003c\/b\u003e\u003cp\u003eFl?vio Meira Bor?m, PhD, is an agronomist and Full Professor at the Federal University of Lavras and the editor of the \u003cem\u003eJournal of Coffee Science\u003c\/em\u003e. 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).\u003c\/p\u003e\u003cbr\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":50848701350162,"sku":"9781138080973","price":262.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_e3ee5943-7065-412e-b7b1-e7065ef86531.jpg?v=1737380690","url":"https:\/\/surprise-castle.myshopify.com\/products\/drying-and-roasting-of-cocoa-and-coffee-9781138080973","provider":"Surprise Castle","version":"1.0","type":"link"}