Cocoa Butter Extraction from Cocoa Beans
Mass balance and quality assessment protocols for industrial cocoa butter extraction using hydraulic pressing and solvent extraction methods.
📖 Need the theory? Read the methodology, assumptions, and equations in the full reference guide.
1. Define Input Parameters
2. Engineering Output
Total Fat Input (m_fat_in)
- kg
- kg
Butter Produced (Pressing) (m_butter_press)
- kg
- kg
Residual Fat in Press Cake (m_fat_res_press)
- kg
- kg
Butter Produced (Solvent) (m_butter_solvent)
- kg
- kg
Residual Fat in Solvent Meal (m_fat_res_solvent)
- kg
- kg
Free Fatty Acid Content (FFA_pct)
- %
- %
Residual Solvent in Meal (Solvent_ppm)
- ppm
- ppm
Need this calculation offline?
Download Offline Excel CalculationContext & Assumptions
Cocoa butter extraction involves isolating fats from cocoa nibs using mechanical pressing or chemical solvents. This process requires careful monitoring of mass balances and quality indicators like free fatty acid levels to ensure industrial efficiency and food safety.
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