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Prof.Ernest Teye

Using infrared technology to improve the quality and safety of cocoa beans

(Original Title: Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: a review)

Author(s): Ernest Teye, Ellliot Kwaku Anyidoho, Robert Agbemafle, Livingstone K. Sam-Amoah, Chris Elliott
Published on: November 5, 2019

Research themes: #Innovation

Keywords: #Feed quality

Abstract: This review discusses how Near Infrared (NIR) spectroscopy can be used to quickly and accurately measure the quality of cocoa beans and cocoa products. NIR spectroscopy is a non-invasive technique that helps in evaluating cocoa beans for factors like chemical composition, origin, and quality, which are crucial for ensuring the best products. The study …View details

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