Optimizing Process Parameters of Cacao (Theobroma cacao) Bean Shelling Machine using Response Surface Methodology

Abstract

This study focused on the optimization of parameters for a cacao bean shelling machine to enhance the efficiency and quality of cacao processing.  The separation of nibs and shells is a crucial step in chocolate production, as it directly influences the flavor and purity of the final product.  To achieve the optimal shelling parameters, a machine was developed and evaluated using Response Surface Methodology with a Box-Behnken Design.  The effects of roasting time of beans, clearance of cracking rolls, and pulley diameter of cracking rolls to nib recovery, shelling efficiency, nib purity, blower loss, and shelling capacity were analyzed.  Analysis of variance for regression, regression coefficient, critical points, and 3D plots were generated employing quadratic model with linear interaction.  The optimum nib recovery of 72.8%, shelling efficiency of 81.3%, purity of 97.6%, blower loss of 8%, and shelling capacity of 33.07 kg/h at an optimal pulley diameter of 6 inches, a roll clearance of 1.60 mm, and beans roasted for 36.6 minutes.