Drying and Roasting of Cocoa and Coffee
暫譯: 可可與咖啡的乾燥與烘焙
Hii, Ching Lik, Borem, Flavio Meira
- 出版商: CRC
- 出版日期: 2019-07-12
- 售價: $8,100
- 貴賓價: 9.5 折 $7,695
- 語言: 英文
- 頁數: 424
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 1138080977
- ISBN-13: 9781138080973
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商品描述
The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing.
商品描述(中文翻譯)
可可和咖啡豆的乾燥與烘焙在加工過程的早期階段對風味前驅物的形成以及後期風味和香氣的發展扮演著關鍵角色。因此，成品巧克力和咖啡粉的品質在很大程度上受到所產生的乾燥和烘焙豆的影響。本書討論了可可和咖啡豆的乾燥與烘焙原理與實踐、加工設備、風味化學以及安全與品質。本書還將包括最近的科學研究和發展，以及來自於在可可和咖啡加工的乾燥與烘焙方面的領先專家的作者的貢獻。
作者簡介
Ching Lik Hii, PhD received his BEng (Hons) degree in Chemical Engineering from The University of Manchester Institute of Science and Technology in 1996, MSc degree in Food Processing and Engineering from Universiti Putra Malaysia in 2004, and PhD degree in Chemical Engineering from The University of Nottingham Malaysia Campus (UNMC) in 2010. Currently, he is Associate Professor in the Department of Chemical and Environmental Engineering and also Head of Food and Pharmaceutical Engineering reserach group. Before joining UNMC, Dr Hii worked at the Cocoa Downstream Research Centre, Malaysian Cocoa Board as Senior Research Officer/Cocoa and Chocolate Pilot Plant Section Head from 1997 till 2007. He was also trained member of the sensory panel and instructor for chocolate processing workshop. 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).
Flávio Meira Borém, PhD is an agronomist with a PhD in Plant Production and a post-doctorate in Science and Process Engineering of Agricultural Products from Wageningen University. He is currently full professor at the Federal University of Lavras and the editor of the Journal of Coffee Science. His areas of specialization are coffee processing, drying, storage and quality. 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).
作者簡介(中文翻譯)
許靜立博士於1996年獲得曼徹斯特科技大學的化學工程榮譽學士學位，2004年獲得馬來西亞普特拉大學的食品加工與工程碩士學位，並於2010年獲得馬來西亞諾丁漢大學校區（UNMC）的化學工程博士學位。目前，他是化學與環境工程系的副教授，並擔任食品與製藥工程研究小組的負責人。在加入UNMC之前，許博士於1997年至2007年在馬來西亞可可委員會的可可下游研究中心擔任高級研究官/可可與巧克力試驗廠部門負責人。他也是感官評估小組的訓練成員及巧克力加工工作坊的講師。許博士是化學工程師學會（MIChemE）的特許會員，英國工程委員會（CEng）的特許工程師，以及英國高等教育學院（FHEA）的院士。
弗拉維奧·梅拉·博瑞姆博士是一位農學家，擁有植物生產的博士學位及在瓦赫寧根大學獲得的農產品科學與工藝工程的博士後學位。他目前是拉夫拉斯聯邦大學的全職教授，並擔任《咖啡科學期刊》的編輯。他的專業領域包括咖啡加工、乾燥、儲存和品質。他是由美國精品咖啡協會（SCAA）認證的國際咖啡品鑑評審，並且是由咖啡品質研究所（CQI）認證的Q-Grader。
