222 



COCOA 



the hot air to penetrate into the mass of seeds. It 

 escapes again saturated with vapour through holes in 

 the cylinder, the wall of which is also perforated. 

 Uniformity of heating and drying is secured by the 

 turning movement of the cylinder, which makes the 

 cocoa travel continually from the hot centre of the 

 cylinder towards the cooler outside, and vice versa. The 



FIG. 76. The "Guardiola" drying apparatus. 

 After Fauchere, Culture pratique. 



cylinder is turned by a steam-motor ; the air is heated 

 in a special compartment and is kept in motion by a 

 strong ventilator. 



This apparatus has several advantages. The 

 temperature in the cylinder is very uniform and is always 

 about 60 to 65 C., and the machine works quickly and 

 does not require much fuel. Moreover, the continual 

 rubbing of the seeds against each other in the revolving 

 cylinder gives the beans a nice polished appearance. 



