Theobroma technology (dryer) / Emilly Punna Emin, Meska Gelungan and Vanessa Vianni Membuwas

• Main Authors: Emin, Emilly Punna, Gelungan, Meska, Membuwas, Vanessa Vianni
• Format: Book Section
• Language: English
• Published: Faculty of Plantation and Agrotechnology 2023
• Subjects: Farm machinery and farm engineering
• Online Access: https://ir.uitm.edu.my/id/eprint/81240/1/81240.pdf; https://ir.uitm.edu.my/id/eprint/81240/

First and foremost, the purpose of this innovation is to build a technology which can help in addressing the manpower shortage, reducing cost and time of operation for cocoa seed drying and making the post-harvest processing more easy. In order to get the idea to innovate this technology, our group used qualitative method for research. Qualitative research - involving the thorough use and gathering of a wide range of empirical resources, including case studies, personal experiences, and observational studies that explain both routines and troubling situations in people’s lives. Therefore, the technique for drying cocoa beans is based on the idea of forced convection for heat transmission. Convection is the process of transferring heat inside a fluid. A hot, dry gas (often air) is utilized to both provide the heat required for evaporation and to remove water vapor from an object’s surface. In conclusion, the development of new technology has made it easier to manage the post- harvest processing of cocoa. As well as helping to solve the issue of a labor shortage, technology can also solve other issues that arise in the cocoa processing industry. Due to Theobroma technology's (dryer's) ability to take the place of human labor, a lack of labor is not a concern now. Additionally, this cutting-edge technology can expedite and save time during the post-harvest processing of cocoa goods.