Induction heating, which utilizes electromagnetic fields to generate heat directly within the material, has been

shown to provide uniform heating and can reduce drying time significantly. This method is particularly
advantageous as it minimizes the risk of overheating the outer layers of the beans while ensuring that moisture
is effectively removed from the interior (Solórzano et al., 2023). Infrared drying, on the other hand, employs
infrared radiation to heat the cacao beans. This method has been noted for its ability to achieve rapid moisture
removal while preserving the chemical integrity of the beans, thus maintaining desirable flavor profiles
(Solórzano et al., 2023). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001102/

The use of infrared heating can also enhance the retention of antioxidants and other bioactive compounds,
which are crucial for the health benefits associated with cacao (Setiyoningrum, 2023).

Ceramic heating is another method that can be utilized in the drying process. This technique involves the use
of ceramic materials that can retain and radiate heat effectively. The heat transfer characteristics of ceramic
materials allow for a more controlled drying environment, which is essential for preventing the development of
undesirable flavors due to excessive heat exposure (Silva et al., 2016). The combination of these artificial
heating methods can lead to improved drying efficiency and better preservation of the cacao's sensory
attributes, as evidenced by studies showing that controlled drying conditions can significantly influence the
volatile compound profile of the beans (Ndukwu et al., 2010).

Moreover, the choice of drying method can impact the moisture content and the subsequent fermentation and
roasting processes, which are critical for flavor development in chocolate production. For instance, improper
drying can lead to the growth of molds, which adversely affects the flavor and quality of the chocolate (Hii et al.,
2010). Additionally, the drying temperature and duration must be carefully managed to avoid the degradation of
sensitive compounds, such as polyphenols and methylxanthines, which contribute to the antioxidant properties
of cacao (Deus et al., 2018; Jolić et al., 2011).

In conclusion, the artificial heating processes used in cacao drying, including induction, infrared, and ceramic
methods, play a vital role in determining the quality and characteristics of Tablea Chocolate. These methods
not only enhance drying efficiency but also help preserve the essential flavor and health-promoting compounds
in cacao beans, ultimately influencing the sensory experience of the final chocolate product.

Forced convection drying is a prevalent technique that utilizes hot air to remove moisture from cacao beans.
This method is particularly effective as it allows for precise control over temperature and humidity, which are
critical factors in preventing the growth of molds that can adversely affect flavor. Research indicates that
artificially dried cacao beans typically achieve a moisture content of 6-8%, which is essential for maintaining
quality during storage and processing (Kotey et al., 2022). Moreover, studies have shown that forced
convection drying can lead to higher acidity levels and lower fatty acid content compared to sun-dried beans,
highlighting the importance of controlled drying environments in flavor development (Santander et al., 2019).

References:
Deus, V., Silva, M., Maciel, L., Caldeirão, L., Hirooka, E., Soares, S., … & Bispo, E. (2018). Influence of drying
methods on cocoa (theobroma cacao l.): antioxidant activity and presence of ochratoxin a. Food Science and
Technology, 38(suppl 1), 278-285. https://doi.org/10.1590/fst.09917
Hii, C., Law, C., Cloke, M., & Sharif, S. (2010). Improving malaysian cocoa quality through the use of
dehumidified air under mild drying conditions. Journal of the Science of Food and Agriculture, 91(2), 239-246.
https://doi.org/10.1002/jsfa.4176
Jolić, S., Redovniković, I., Marković, K., Šipušić, Đ., & Delonga, K. (2011). Changes of phenolic compounds
and antioxidant capacity in cocoa beans processing. International Journal of Food Science & Technology,
46(9), 1793-1800. https://doi.org/10.1111/j.1365-2621.2011.02670.x
Ndukwu, M., Ogunlowo, A., & Olukunle, O. (2010). Cocoa bean (theobroma cacao l.)drying kinetics. Chilean
Journal of Agricultural Research, 70(4), 633-639. https://doi.org/10.4067/s0718-58392010000400014
Setiyoningrum, F. (2023). Phytochemical and bioactive compounds of cocoa beans as supplement ingredient
affected by drying methods. International Journal on Advanced Science Engineering and Information
Technology, 13(5), 1756-1762. https://doi.org/10.18517/ijaseit.13.5.18793
Silva, V., Delgado, J., Lima, W., & Lima, A. (2016). Heat and mass transfer in holed ceramic material using
lumped model. Diffusion Foundations, 7, 30-52. https://doi.org/10.4028/www.scientific.net/df.7.30
Solórzano, C., Disca, V., Muñoz–Redondo, J., García, D., Sánchez-Parra, M., Zenteno, M., … &
Rodríguez‐Solana, R. (2023). Effect of drying technique on the volatile content of ecuadorian bulk and
fine-flavor cocoa. Foods, 12(5), 1065. https://doi.org/10.3390/foods12051065
https://scite.ai/authors/macmanus-chinenye-ndukwu-2NjPax

1. Convection (Universal Oven UN30)

2. Infrared
https://www.researchgate.net/publication/369004751_Effect_of_Drying_Technique_on_the_Volatile_Content_o
f_Ecuadorian_Bulk_and_Fine-Flavor_Cocoa

Infrared heating is particularly effective due to its ability to penetrate the beans and provide uniform heating,
which can enhance the drying process while preserving the volatile compounds responsible for flavor. Studies
have shown that infrared drying can reduce drying time and improve the retention of desirable aroma
compounds compared to traditional methods (Albertini et al., 2015). This is crucial as the aroma and flavor
profile of chocolate is largely determined during the fermentation and drying stages (Barišić et al., 2019; ,
Santander et al., 2019).

https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1581726#abstract (Santander et al., 2019)

3. Forced convection
Studies have shown that forced convection drying can lead to higher acidity levels and lower fatty acid content
compared to sun-dried beans, highlighting the importance of controlled drying environments in flavor
development (Santander et al., 2019).
https://onlinelibrary.wiley.com/doi/10.1155/2022/7871543

4. Induction
Induction heating, which utilizes electromagnetic fields to generate heat directly within the material, has been
shown to provide uniform heating and can reduce drying time significantly. This method is particularly
advantageous as it minimizes the risk of overheating the outer layers of the beans while ensuring that moisture
is effectively removed from the interior (Solórzano et al., 2023).
5.