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Drying Technology
An International Journal
Volume 32, 2014 - Issue 9
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Regular Articles

Application of Response Surface Methodology to Optimize Roasting Conditions in Cocoa Beans Subjected to Superheated Steam Treatments in Relevance to Antioxidant Compounds and Activities

Wahidu Zzaman Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh; Food Technology Division, School of Industrial Technology, University Sains Malaysia, Pulau Penang, Malaysia
,
Rajeev Bhat Food Technology Division, School of Industrial Technology, University Sains Malaysia, Pulau Penang, Malaysia
&
Tajul A. Yang Food Technology Division, School of Industrial Technology, University Sains Malaysia, Pulau Penang, MalaysiaCorrespondence[email protected]
Pages 1104-1111 | Published online: 22 May 2014

Citations (12)

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Dorota Żyżelewicz, Joanna Oracz, Wiesława Krysiak, Grażyna Budryn & Ewa Nebesny. (2017) Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates. Drying Technology 35:3, pages 363-374.
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Articles from other publishers (11)

Fitri Awaliyah, Jumriah Langkong & Adiansyah Syarifuddin. (2023) An overview: the effect of fermentation and roasting methods on cocoa quality. IOP Conference Series: Earth and Environmental Science 1230:1, pages 012160.
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Wahidu Zzaman & Saad Al-din Sifat. (2023) Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon. Saudi Journal of Biological Sciences 30:2, pages 103562.
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Myriam Rojas, David Granados, Jessi Osorio & Farid Chejne. (2022) Analysis of cocoa particle roasting process in a μ-reactor. Journal of Food Engineering 330, pages 111102.
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Paweł J. Andruszkiewicz, Marcello Corno & Nikolai Kuhnert. (2021) HPLC-MS-based design of experiments approach on cocoa roasting. Food Chemistry 360, pages 129694.
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Shehzad Hussain, Minaxi Sharma & Rajeev Bhat. (2021) Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology. Foods 10:6, pages 1330.
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Keke Qi, Minggao Xu, Hao Yin, Liutian Wu, Yonghua Hu, Jiuzhong Yang, Chengyuan Liu & Yang Pan. (2021) Online Monitoring the Key Intermediates and Volatile Compounds Evolved from Green Tea Roasting by Synchrotron Radiation Photoionization Mass Spectrometry. Journal of the American Society for Mass Spectrometry 32:6, pages 1402-1411.
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Eyenga Manga, Y. Brostaux, J.L. Ngondi & M. Sindic. (2020) Optimisation of phenolic compounds and antioxidant activity extraction conditions of a roasted mix of Tetrapleura tetraptera (Schumach & Thonn.) and Aframomum citratum (C. Pereira) fruits using response surface methodology (RSM). Saudi Journal of Biological Sciences 27:8, pages 2054-2064.
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N. Rumaisa, M. R. Norazatul Hanim & C. L. Hii. (2018) Superheated Steam Drying of Black Tea and Quality Improvement. International Journal of Food Engineering 14:9-10.
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Ajing Mao, Huan Su, Shimao Fang, Xu Chen, Jingming Ning, Chitang Ho & Xiaochun Wan. (2018) Effects of roasting treatment on non-volatile compounds and taste of green tea. International Journal of Food Science & Technology 53:11, pages 2586-2594.
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Alessandro Biglia, Lorenzo Comba, Enrico Fabrizio, Paolo Gay & Davide Ricauda Aimonino. (2017) Steam batch thermal processes in unsteady state conditions: Modelling and application to a case study in the food industry. Applied Thermal Engineering 118, pages 638-651.
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Panupong Yodkaew, Nathamol Chindapan & Sakamon Devahastin. (2017) Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice. Journal of Food Science 82:1, pages 69-79.
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