chocolate - Chemical Engineering Design and Professional...

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Chemical Engineering Design and Professional Skills A Title: CHOCOLATE AND APPLICATIONS Date of Submission: 26 th March 2009 Student Name: Mohammad Amir Firdaus Bin Mazlan Student ID: 0902B63131 School of Engineering Taylor’s University College Malaysia March 2009
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1.1 Introduction Chocolate is a key ingredient in many foods such as ice cream, cakes, milk shakes, candy bars, cookies and cereals. Chocolate is a favorite for kids and adults alike. Despite its popularity, most people do not know the unique origins of this popular indulgence. There is something special about it [3]. Chocolate is a product that requires a long and complicated process to produce. The procedures involve harvesting coca, refining coca to cocoa beans, and shipping the cocoa beans to the manufacturing factory for cleaning, coaching and grinding. The cocoa beans will then be exported or imported to other places or countries and be applicant into different types of chocolate products [5]. 1.2 Raw Materials As its name implies, cocoa beans are the primary component of chocolate. However, other ingredients are added, such as sugar or other sweeteners and flavoring agents [1]. Chocolate starts with a tree called the cacao tree ( Theobroma cacao ). The cacao tree is a tropical plant that grows only within 20 degrees latitude of the equatorial regions, especially in Ivory Coast, Ghana, Indonesia, Brazil, Nigeria, Cameroon and Malaysia [2]. The cacao tree produces a fruit or pod about the size of 6-10 inches long and 3-4 inches in diameter. Inside the pod are the tree's seeds, also known as cocoa beans . From the 30 to 40 pods on a typical cacao tree, no more than half will be mature. Only the matured pods can be harvested, as only they will produce top quality ingredients. After being cut from the trees with machetes or knives mounted on poles, they are opened at the plantation with a large knife or machete. Later, the beans inside are manually removed. Still tangled with pulp from the pods, the seeds are piled on the ground, where they are allowed to heat beneath the sun for several days. Nevertheless, some plantations also dry the beans mechanically to increase the production rate. After that, enzymes from the pulp combine with wild and airborne yeasts to cause
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This note was uploaded on 06/06/2011 for the course CHEM 3040 taught by Professor Reddy during the Spring '10 term at Taylor's.

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chocolate - Chemical Engineering Design and Professional...

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