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- Retrait gratuit dans votre magasin Club
- 7.000.000 titres dans notre catalogue
- Payer en toute sécurité
- Toujours un magasin près de chez vous
Drying and Roasting of Cocoa and Coffee
366,45 €
+ 732 points
Description
This 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.
Drying 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.Features
No 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.
Spécifications
Parties prenantes
- Editeur:
Contenu
- Nombre de pages :
- 356
- Langue:
- Anglais
- Collection :
Caractéristiques
- EAN:
- 9781138080973
- Date de parution :
- 12-07-19
- Format:
- Livre relié
- Format numérique:
- Genaaid
- Dimensions :
- 157 mm x 236 mm
- Poids :
- 635 g
