Ching Lik Hii

TL;DR: In this article, a semi-theoretical thin layer model for modeling the air drying of cocoa beans with overnight tempering at ambient temperature was developed, which was a combination of the Page and two-term drying model.

TL;DR: In this article, the authors investigated the cocoa drying kinetics and compared the quality of the dried beans produced from sun and artificial hot air drying, and found significant differences in quality assessment.

TL;DR: In this paper, the drying kinetics of chempedak (Artocarpus integer) at different drying temperatures (50 °C, 60 °C and 70 °C) and slab dimensions were investigated.

TL;DR: A review of the latest developments and studies reported for cocoa polyphenols and its contribution in this area for the betterment of human health is provided in this paper, where the main classes of polyphenolic compounds identified are such as simple phenols, benzoquinones, phenolic acids, acetophenone, phenylacetic acids, hydroxycinnamic acids, phenylene glycols, phenylonic acid and phenylpropenes, coumarines, chromones, naphtoquinone, xanthones, stilbenes,