Temperature Controlled Cocoa

Bean Sun Drying and Induction

Heating with GSM
OUTLINE
• Rationale
• Objectives of the Study
• Methodology
• Scope of the Work
• Research Study Duration
• Approximate Budget
RATIONALE
• Cocoa beans is mainly consumed as chocolates and
widely used in beverages, cosmetics, pharmaceuticals
and toiletry products.
• Ideally, cacao should be dried over a five to seven day
period.
• Methods of drying the beans are usually by sun-drying
and artificial and forced or hot air drying
OBJECTIVES OF THE STUDY
• Produce good quality production
• Less electricity consumption
• Desired duration process output
METHODOLOGY
• Sun drying
• Induction Heating using Solar Energy
• GSM
SCOPE OF THE WORK
• Consistent and even drying of cocoa beans
• GSM based smart drying
• Desired Moisture of cocoa bean
RESEARCH STUDY DURATION
• 1 YEAR
APPROXIMATE BUDGET
• P25,000-P30,000