EXPERIMENTAL STUDY OF MATTER TRANSFER IN COCOA BEANS DURING FERMENTATION AND DRYING

A study was carried out of the changes in moisture and acetic acid contents during the fermentation and convection drying of cocoa beans. A laboratory drier operating by convection or conduction and a series of three volatile acidity extractors based on the Mothe-Efter method were used. An original cutting system made it possible lo analyse five inner layers of cocoa bean from the centre to the outside edge. Processing of the results enabled the determination of the local and overall changes in the moisture and acetic acid contents and showed the influence of air parameters on drying in thin layers.