| 摘要 |
1. A method of treating unshelled shellfruits, preferably beans or nuts, in particular cocoa beans, starting from a predetermined moisture content of the shellfruit followed by a heat treatment, characterised in that the shellfruit are first left with a moisture content of the shells from 10-50% by weight and with a moisture content of the kernels of from 2.5-8% by weight, or if necessary are treated to achieve this moisture content ; and in that, through the subsequent heat treatment, the shells of the fruit are dried to a residual moisture content of 3 to 10% by weight and the kernels to a residual moisture content of 1-8% by weight. |
