A Study on the Breaking and Winnowing Machine for Cocoa Beans at Small Industrial Scale in Vietnam
| Autor: | Duy-Lam Pham, Van-Lanh Nguyen, Huy-Bich Nguyen |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
General Computer Science
Industrial scale General Engineering Mixing (process engineering) Winnowing 02 engineering and technology COCOA BEAN 021001 nanoscience & nanotechnology Pulp and paper industry food.food Grinding food 020401 chemical engineering 0204 chemical engineering 0210 nano-technology General Agricultural and Biological Sciences Loss rate Mathematics |
| Zdroj: | International Journal on Advanced Science, Engineering and Information Technology. 9:329 |
| ISSN: | 2460-6952 2088-5334 |
| DOI: | 10.18517/ijaseit.9.1.7765 |
| Popis: | In the chocolate or cocoa powder processing process, the roasted cocoa beans have to pass to the breaking and winnowing step to obtain the nibs. The quality of chocolate or cocoa powder depends strongly on the amount of shell that is not separated and still mixing on the nibs. Recently, most of the cocoa bean breaking machines are based on the principle of grinding. This leads to some disadvantages as (1) the shells might be not separated from the cocoa kernel after the shattering that results in low efficiency of the cleaning process ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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