Drying and Roasting of Cocoa and Coffee

The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing.

Ching Lik Hii, PhD received his BEng (Hons) degree in Chemical Engineering from The University of Manchester Institute of Science and Technology in 1996, MSc degree in Food Processing and Engineering from Universiti Putra Malaysia in 2004, and PhD degree in Chemical Engineering from The University of Nottingham Malaysia Campus (UNMC) in 2010. Currently, he is Associate Professor in the Department of Chemical and Environmental Engineering and also Head of Food and Pharmaceutical Engineering reserach group. Before joining UNMC, Dr Hii worked at the Cocoa Downstream Research Centre, Malaysian Cocoa Board as Senior Research Officer/Cocoa and Chocolate Pilot Plant Section Head from 1997 till 2007. He was also trained member of the sensory panel and instructor for chocolate processing workshop. Dr Hii is a chartered member of the Institution of Chemical Engineers (MIChemE), chartered engineer of the Engineering Council UK (CEng) and Fellow of the Higher Education Academy UK (FHEA).

Flávio Meira Borém, PhD is an agronomist with a PhD in Plant Production and a post-doctorate in Science and Process Engineering of Agricultural Products from Wageningen University. He is currently full professor at the Federal University of Lavras and the editor of the Journal of Coffee Science. His areas of specialization are coffee processing, drying, storage and quality. He is an international cupping judge of coffee certified by the "Specialty Coffee Association of America" (SCAA) and Q-Grader certified by the "Coffee Quality Institute" (CQI).