Abstract
Cocoa beans (Theobroma cacao L.) are the principal raw material for chocolate manufacture. Before cocoa beans are ready for the chocolate industry, farm-based fermentation and drying processes are key determinants of bean quality and hence the price. To improve its value, cocoa beans were dried in a modified greenhouse (MGHD), conventional greenhouse (CGHD), and open sun (OSD) dryers. The drying behavior, kinetics, and quality were evaluated. The MGHD was constructed by modifying a conventional greenhouse with a fleece of black polyester material. Evaluation of air properties of the dryers without and with cocoa beans showed that the MGHD had average temperatures of 2 and 8°C above, and relative humidity of 12.28% and 25.48% below the CGHD and OSD, respectively. The drying data were fitted to four thin layer mathematical models. The Page and Overhult models gave favorable ranges of R (2) (.976 to .987), chi-square (3.7 × 10(-4) to 9.9 × 10(-4)), and root mean square (RMSE; 0.0188 to 0.0307) for the three dryers. The cocoa beans dried in the MGHD took a shorter time to reach the expected 5%-8% moisture content and were of grade one quality.