Research and development on efficiency of cocoa bean drier and by-product utilization

Research and development on efficiency of cocoa bean drier and by-product utilization was conducted by comparing the efficiency of 3 types of stoves. The results showed that the efficiency of the third type of stove was higher than of the others. The efficiency was range 67-72 percent. The thin and thick bed driers were also designed. The drying rate of the thick bed drier was higher than of thin bed drier and also gave better quality of dried bean. The drier was scaled up in pilot scale with capacity about 200 and 400 kg of freshed bean. The drier was tested at the farmers sites at Surat-thani and Nakon-Srithammarat provinces. The chemical composition and cut-test of dried bean were analysed. The drier was also used for drying coffee bean, coconut and capsicum. Dietary fiber was extracted from cocoa husk which is by-product from cocoa bean production. Cookies containing dietary fiber were produced. The cookie was evaluated by sensory method. The cookie containing 7 percent of dietary fiber was accepted by consumers. The dietary fiber was also fortified in frankfurter sausage. Low fat frankfurter sausage containing dietay fiber 0.6 percent of total weight gave acceptable quality by the taste panels. The quality of low-fat frankfurter sausage was not affected by the added dietary fiber. The fiber was extracted from cocoa husk and mixed with tapioca starch, modified tapioca starch, water and binders. The mixture was pressed in the mould which is a tray shape. The physical properties of the tray, particularly bending strength, compression strength and water absorption found that tray from a mixture of fiber, modified tapioca starch, water and 10 percent carboxymethylcellulose was the strongest and most suitable for use in packaging. The tray packed with guava pieces showed that the tray was softened and had lost shape due to its absorption water from the fruits.