Microwave Roasting for Cocoa Beans

A method for producing low-viscosity cocoa mass by microwave heating unfermented cacao beans instead of traditional fermentation. The method involves removing the beans from the pods, microwaving them without fermentation, and drying the microwave-treated beans. This produces cocoa beans with lower viscosity cocoa mass compared to unfermented beans. The microwave treatment breaks down the beans internally without affecting the shell, allowing easier grinding into lower-viscosity cocoa mass.

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Roasting cocoa beans at lower temperatures using microwaves to preserve antioxidants and reduce bitterness compared to conventional methods. The roasting is done in a container with reduced pressure until the surface temperature of the beans reaches 50-90°C. This lower temperature, lower pressure microwave roasting preserves more polyphenols, the antioxidant compounds in cocoa, compared to conventional methods. The reduced pressure prevents decomposition of polyphenols. The lower temperature prevents excessive roasting that can increase bitterness.

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Roasting cacao beans to preserve high levels of antioxidants and reduce bitterness by using microwaves and reduced pressure. The method involves heating raw cacao beans with microwaves under decreased pressure so the surface temperature is 50-90°C. This rapid, controlled roasting preserves polyphenols and prevents burning. The reduced pressure allows faster heating compared to normal air. By microwaving the beans in a depressurized container, they can be roasted in minutes instead of hours. The lower temperature prevents excessive polyphenol breakdown and reduces bitterness.

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Roasting cocoa beans to preserve polyphenols and reduce bitterness compared to conventional methods. The process involves microwave roasting cocoa beans at reduced pressure. The beans are heated to a surface temperature of 50-90°C using microwaves. This is done in a container that can be depressurized. The lower pressure reduces cooking time compared to normal atmospheric pressure. The microwave heating allows rapid, localized heating without hot air circulation. The lower temperature prevents polyphenol decomposition and reduces bitterness compared to high-temperature roasting. The reduced pressure also helps preserve polyphenols. The microwave-assisted roasting at lower temperatures and pressures allows preserving beneficial compounds in the cocoa beans.

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Roasting cocoa beans using microwave heating under reduced pressure to preserve polyphenols and reduce bitterness compared to conventional roasting methods. The microwave heating is done at temperatures of 50-90°C for short times to roast the beans. The lower temperatures and shorter times prevent over-roasting and bitterness development while still roasting the beans. The reduced pressure microwaving also allows better heat penetration into the beans. This results in roasted cocoa beans with higher polyphenol content and reduced bitterness compared to conventionally roasted beans.

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Heat treatment of chunky foods like cocoa, nuts, coffee, cereals, or oilseeds with controlled moisture distribution to improve quality and yield. The method involves adjusting the water partial pressure in the treatment atmosphere to homogenize moisture within the food pieces during heating. This is done by supplying steam to the hot air flow into the treatment chamber. It allows better control of the moisture distribution during heat treatment compared to conventional methods where moisture increases towards the center of the pieces due to surface dehydration.

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A roasting process for fruits with improved energy efficiency and better control over the roasting result. The process involves heating the fruits to a high temperature in a roasting phase, followed by keeping them in that temperature range for a shorter time in a post-roasting phase. The ratio of roasting to post-roasting duration is limited to 1.5:1. This allows lower energy consumption compared to traditional roasting processes while still achieving the desired roasting effect. The shorter post-roasting phase prevents over-roasting. A larger transport device between the roasting and post-roasting zones promotes gravity-fed movement of the roasted fruits.

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