Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)
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 import...
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2015
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my-usm-ep.304002019-04-12T05:25:50Z Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.) 2015-01 Zzaman, Wahidu T1-995 Technology(General) 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. 2015-01 Thesis http://eprints.usm.my/30400/ http://eprints.usm.my/30400/1/WAHUDU.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Tekologi Industri |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
T1-995 Technology(General) |
| spellingShingle |
T1-995 Technology(General) Zzaman, Wahidu Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.) |
| description |
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. |
| format |
Thesis |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| author |
Zzaman, Wahidu |
| author_facet |
Zzaman, Wahidu |
| author_sort |
Zzaman, Wahidu |
| title |
Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_short |
Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_full |
Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_fullStr |
Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_full_unstemmed |
Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.) |
| title_sort |
effect of superheated steam roasting
on quality characteristics of cocoa
beans (theobroma cacao l.) |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Tekologi Industri |
| publishDate |
2015 |
| url |
http://eprints.usm.my/30400/1/WAHUDU.pdf |
| _version_ |
1747820328664432640 |