Investigation of the structural changes of cocoa bean (with and without seed coat) during convective drying.

The influence of seed coat on the behaviour of heterogeneous structure of cocoa bean (frosteros sp.) during convective drying with tempering period was investigated in an isothermal condition. It was found that the removal rate of moisture and air diffusion between the cocoa kernel and seed coat is not the same especially at the temperature of 55°C and initial drying time for all temperatures used. When the drying temperature increased to 70°C and 81 °C, the cocoa kernel and the seed coat shrinks simultaneously, indicating that the rate of moisture and air removal from the kernel through the seed coat are the same. Change in sphericity of the bean was more pronounced at the temperature of 55 °C for the seeds with seed coat while for all other drying conditions it remains fairly constant after one-hour drying. [ABSTRACT FROM AUTHOR]