In the cocoa (Theobroma cacao L.) production chain, for chocolate production, a large amount of vegetable waste is generated.Three kinds of by-products are generated, the cocoa pod husks, cocoa bean shells and cocoa mucilage (Lessa et al., 2018, Martínez et al., 2012, Panak Balentić et al., 2018).To address this problem, new technologies have been …
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→ WhatsApp: +86 18221755073Disclosed is a food comprising at least 30 mass percent alkalised cocoa shells based on the total mass of alkalised cocoa shells and cocoa powder in the food. ... More preferably, cocoa shells are ground by jet- 11 milling, whereby high-velocity air subjects shell particles to severe turbulences. This causes inter-particle collisions which ...
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→ WhatsApp: +86 18221755073The ashes of cocoa shell evaluated by Osundahunsi, Bolade, and Akinbinu (2007) showed approximately 7% sodium, 3% potassium, 33% sodium carbonate and a pH of 10.8. In this study, the authors applied cocoa shell ash as an alkalizing agent in the nibs and evaluated the cocoa powder and cocoa butter produced with them.
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→ WhatsApp: +86 18221755073Cracking breaks the beans into smaller pieces, while winnowing removes the outer shells. This separation leaves behind the valuable cocoa nibs, which are the primary ingredient for cocoa powder and chocolate production. Mill Nibs into Cocoa Liquor. Cocoa nibs transform into cocoa liquor through grinding. The nibs are finely ground, generating ...
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→ WhatsApp: +86 18221755073Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due ...
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