Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans

Table 2

Polyphenol content of cocoa beans dried in some active dryers.

Drying method	Temp/°C	Total polyphenol contents/mgGAE/100 g				References
		40 hrs	32 hrs	24 hrs	12 hrs
Electric oven	60					[31]
	70
	80
Heat pump	28.2	73.9	Drying time undefined			[34]
Hot air	Undefined					[35]
CGHD	Varied		Drying time, 27 hrs			This work
CTN1X
OSD
P3X
W1X

CGHD: conventional greenhouse dryer; CTN1X, P3X, and W1X: modified greenhouse dryers with fleece of cotton, polyester, and wool, respectively, and OSD: open sun dryer. GAE: gallic acid equivalent; superscripts of same letters within same parameter are not significantly different, .