eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2023-02-15 11 1 22 27 10.12691/ajfst-11-1-4 AJFST20231114 article Gnepie Nicolas 1 Matuam Balbine 1 2 Tetang Abraham 2 Edoun Marcel 2 2 Kuitche Alexis gnepienicolas@gmail.com 2 Laboratory of Applied Energy and Thermics-Department of Electrical, Energy and Automatic Engineering-National School of Agro-Industrial Sciences of University of Ngaound¨¦r¨¦-Cameroun In Cameroon, despite the use of various drying devices (natural solar drying, improved solar drying and artificial drying), cocoa is mostly sold as grade II or lower. This lack of sales is mainly due to the poor water content of dried cocoa beans (TE<8%) and their high acidity (pH<5.5). The objectives of this study were to evaluate the influence of these drying devices on moisture content and acidity; to increase the knowledge in the field of cocoa bean drying; and to identify a drying process that would result in good quality dried cocoa beans. To carry out this work, the drying kinetics of cocoa beans in five (05) drying devices were observed during an experimental study. The results showed that the drying process has an influence on the water content and acidity of the dried cocoa beans and that the drying process that gives a good triplet, drying time/water content/pH, is the mixed solar-improved/Artificial drying at 50°C. http://pubs.sciepub.com/ajfst/11/1/4/ajfst-11-1-4.pdf drying device moisture content pH and cocoa