Study examines color change during cocoa roasting

02/22/2013 | (France)

Air temperature and velocity, as well as duration of roasting time, all influence the color of roasted cocoa beans, a study in the Journal of Food Quality said. Though air velocity "does not directly determine the speed of reaction of the browning of cocoa beans ... it does affect the rate of heating and evaporation of water contained in the beans," the study said.

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