Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia
In Malaysia bean spreading was investigated as an alternative method to pod storage for preconditioning of pulp in order to reduce nib acidification during subsequente cocoa fermentation. Harvested pods were exposed to quick pulp surface drying either by spreading in full sunshine or by the use of a suitable drier. A decrease in the volume, water and sugar content was observed during spreading, which caused subsequent shallow box fermentation to run similarly to stored pod fermentation, showing a steep temperature increase, absence of an initial anaerobic phase, reduced acetic acid formation and a higher minimum pH value in the nibs. Irregularities in fermentations and practical problems are discussed.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | biblioteca |
| Published: |
1990
|
| Subjects: | CACAO, FERMENTACION, PULPA, GRANOS, ACIDO ACETICO, SECADO, ALMACENAMIENTO, DISPERSION, DESMENUZAMIENTO, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
KOHA-OAI-BVE:71430 |
|---|---|
| record_format |
koha |
| spelling |
KOHA-OAI-BVE:714302020-02-03T21:38:31ZBean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia 48930 Biehl, B. 93968 Meyer, B. 1990In Malaysia bean spreading was investigated as an alternative method to pod storage for preconditioning of pulp in order to reduce nib acidification during subsequente cocoa fermentation. Harvested pods were exposed to quick pulp surface drying either by spreading in full sunshine or by the use of a suitable drier. A decrease in the volume, water and sugar content was observed during spreading, which caused subsequent shallow box fermentation to run similarly to stored pod fermentation, showing a steep temperature increase, absence of an initial anaerobic phase, reduced acetic acid formation and a higher minimum pH value in the nibs. Irregularities in fermentations and practical problems are discussed.In Malaysia bean spreading was investigated as an alternative method to pod storage for preconditioning of pulp in order to reduce nib acidification during subsequente cocoa fermentation. Harvested pods were exposed to quick pulp surface drying either by spreading in full sunshine or by the use of a suitable drier. A decrease in the volume, water and sugar content was observed during spreading, which caused subsequent shallow box fermentation to run similarly to stored pod fermentation, showing a steep temperature increase, absence of an initial anaerobic phase, reduced acetic acid formation and a higher minimum pH value in the nibs. Irregularities in fermentations and practical problems are discussed.CACAOFERMENTACIONPULPAGRANOSACIDO ACETICOSECADOALMACENAMIENTODISPERSIONDESMENUZAMIENTOJournal of the Science of Food and Agriculture (RU) |
| institution |
IICA |
| collection |
Koha |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Sistema de Bibliotecas IICA/CATIE |
| topic |
CACAO FERMENTACION PULPA GRANOS ACIDO ACETICO SECADO ALMACENAMIENTO DISPERSION DESMENUZAMIENTO CACAO FERMENTACION PULPA GRANOS ACIDO ACETICO SECADO ALMACENAMIENTO DISPERSION DESMENUZAMIENTO |
| spellingShingle |
CACAO FERMENTACION PULPA GRANOS ACIDO ACETICO SECADO ALMACENAMIENTO DISPERSION DESMENUZAMIENTO CACAO FERMENTACION PULPA GRANOS ACIDO ACETICO SECADO ALMACENAMIENTO DISPERSION DESMENUZAMIENTO 48930 Biehl, B. 93968 Meyer, B. Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia |
| description |
In Malaysia bean spreading was investigated as an alternative method to pod storage for preconditioning of pulp in order to reduce nib acidification during subsequente cocoa fermentation. Harvested pods were exposed to quick pulp surface drying either by spreading in full sunshine or by the use of a suitable drier. A decrease in the volume, water and sugar content was observed during spreading, which caused subsequent shallow box fermentation to run similarly to stored pod fermentation, showing a steep temperature increase, absence of an initial anaerobic phase, reduced acetic acid formation and a higher minimum pH value in the nibs. Irregularities in fermentations and practical problems are discussed. |
| format |
|
| topic_facet |
CACAO FERMENTACION PULPA GRANOS ACIDO ACETICO SECADO ALMACENAMIENTO DISPERSION DESMENUZAMIENTO |
| author |
48930 Biehl, B. 93968 Meyer, B. |
| author_facet |
48930 Biehl, B. 93968 Meyer, B. |
| author_sort |
48930 Biehl, B. |
| title |
Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia |
| title_short |
Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia |
| title_full |
Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia |
| title_fullStr |
Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia |
| title_full_unstemmed |
Bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia |
| title_sort |
bean spreading: a method for preconditioning to impair strong nib acidification during cocoa fermentation in malaysia |
| publishDate |
1990 |
| work_keys_str_mv |
AT 48930biehlb beanspreadingamethodforpreconditioningtoimpairstrongnibacidificationduringcocoafermentationinmalaysia AT 93968meyerb beanspreadingamethodforpreconditioningtoimpairstrongnibacidificationduringcocoafermentationinmalaysia |
| _version_ |
1756057516349849601 |