Cocoa Bean Cleaning in Chocolate Production
7 patents in this list
Updated:
Raw cocoa beans contain various impurities including mucilage residue, metals, mycotoxins, and free fatty acids that can significantly impact product quality. Current cleaning processes must handle between 300-600 kg of beans per hour while maintaining strict quality standards, with contamination levels needing to remain below 2% by weight for premium chocolate production.
The fundamental challenge lies in removing impurities thoroughly without damaging the delicate bean structure or compromising the complex flavor precursors developed during fermentation.
This page brings together solutions from recent research—including ultrasonic cavitation systems, multi-chamber screening devices, alkaline washing treatments, and short-finger tumbling mechanisms. These and other approaches focus on maximizing cleaning efficiency while preserving bean integrity and flavor potential throughout the process.
1. Cocoa Bean Cleaning Device with Multi-Chamber Configuration and Horizontal Sliding Screen Frame
WEIBA FOOD CO LTD, WEIBA FUJIAN FOOD CO LTD, 2023
A cocoa bean cleaning device for efficiently removing impurities from cocoa beans. The device has a cleaning box with separate chambers for screening, equipment, and flushing. A sliding screen frame can move horizontally over the screening chamber. An agitator inside the cleaning box stirs the beans. A discharge valve in the equipment chamber allows draining. A flushing mechanism cleans the filter. A water tank fills with water filtered through the screen. This prevents impurities in the water from blocking the flushing nozzle.
2. Automated Cocoa Bean Cleaning and Drying System with Stirring and Auger Conveyance Mechanisms
CHAOHU SHENGRONG FOOD CO LTD, 2023
Automated cocoa bean cleaning and drying equipment to efficiently clean and dry cocoa beans with reduced labor and time compared to manual methods. The equipment has a cleaning bucket with a stirring mechanism, valve, and discharge pipe to move the beans. A motorized stirrer agitates the beans. A drying mechanism has a motorized auger conveyor to move the beans. This allows automated cleaning and drying without manual intervention.
3. Cocoa Bean Grading and Screening Device with Rotating Plate and Vibrating Net Mechanism
ZHEJIANG KILI XINGGUANG COCOA PRODUCT CO LTD, 2022
High-efficiency grading and screening device for cocoa beans used in processing cocoa products. The device has a base with a feeding chute and box to convey cocoa beans. A screening net with fixed plates and a rotating plate connected to a motor. The beans enter the chute and move laterally through the net. The rotating plate vibrates the net to filter out small particles.
4. Fluidized Bed Cocoa Bean Dryer with Water Bath Residue Removal and Adjustable Aperture Size
TIAN CHENGYONG, 2021
Cocoa bean drying equipment that improves airflow efficiency and prevents dust accumulation during drying. The equipment has a fluidized bed with a water bath underneath. The water bath removes residue from the drying materials before hot air exits the drying chamber. This prevents dust accumulation in the drying pipes. The fluidized bed also has adjustable aperture size to match the material volume. This maximizes pore diameter for better airflow.
5. Integrated Cocoa Bean Cleaning and Sterilization Apparatus with Ultrasonic Cavitation and UV Disinfection
天津邵阳金属制品有限公司, 2018
Cleaning and sterilizing device for cocoa beans used in chocolate production that combines cleaning and sterilization in a single machine. It uses ultrasonic cleaning and UV disinfection to effectively clean and sterilize the cocoa beans. The device has a washing tub, feeding tube, inlet pipe, discharge pipe, and drain pipe. An ultrasonic transducer inside the tub generates cavitation to clean the beans. A UV lamp on the inner wall sterilizes them. A controller, motor, and liquid level sensor operate the device.
6. Cocoa Bean Processing Equipment with Short-Finger Tumbling Mechanism for Post-Fermentation Dry Washing
PENAGOS HERMANOS Y COMPANIA S A S, PENAGOS HERMANOS Y COMPAÑÍA SAS, 2017
A process and equipment to improve the quality of cocoa beans before roasting by adding a dry washing step after fermentation but before drying. The washing involves tumbling the beans in a modified machine with shorter fingers to remove mucilage traces without damaging the beans. The optimal incline range is 42-57 degrees. This additional washing step removes mucilage left from fermentation that can cause mold and quality issues during drying.
7. Alkaline Solution Treatment Method for Raw Cocoa Beans Prior to Liquor Processing
OLAM INTERNATIONAL LTD, 2017
Improving the quality of cocoa products by washing raw cocoa beans. The method involves contacting intact cocoa beans with an alkaline solution before processing them into cocoa liquor. This reduces contaminants like metals, mycotoxins, and free fatty acids in the final cocoa product compared to untreated beans. The alkaline wash can be done at temperatures below 75°C and pH 9-12.
