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Drying and Roasting of Cocoa and Coffee
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Table of Contents

1. Overview of Cocoa and the Coffee Industry. 2. Drying Principles and Practices of Cocoa Beans. 3. Roasting Equipment for Cocoa Processing. 4. Flavor Development during Cocoa Roasting. 5. The Grading and Quality of Cocoa Beans. 6. Processing and Drying of Coffee. 7. Flavor Development during Postharvest and Treatment of Coffee - A Holistic Approach. 8. Roasting Equipment for Coffee Processing. 9. Flavor Development during Roasting. 10. Quality of the Final Product and Classification of Green Coffee.

About the Author

Ching Lik Hii, PhD, is Associate Professor in the Department of Chemical and Environmental Engineering and also Head of the Food and Pharmaceutical Engineering reserach group. 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). Flavio Meira Borem, PhD, is an agronomist and Full Professor at the Federal University of Lavras and the editor of the Journal of Coffee Science. 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).

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