Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacao)beans with manual and semi-mechanized transfer, between fermentation boxes
The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi - mechanized (SM) way. Mass temperature, moisture, pH, and total acidity o...
Main Authors: | Pedro. P. Peláez, Saulo Guerra, David Contreras |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidad Nacional de Trujillo
2016-01-01
|
Series: | Scientia Agropecuaria |
Online Access: | http://www.redalyc.org/articulo.oa?id=357646642004 |
Similar Items
-
Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes
by: Pedro. P. Peláez, et al.
Published: (2016-06-01) -
Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation
by: Yiming Fang, et al.
Published: (2020-08-01) -
Sorption characteristics of fermented cocoa powder (Theobroma cacao)
by: Aleida J Sandoval, et al. -
A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)
by: Nguyễn Thị Thanh Tịnh, et al.
Published: (2016-09-01) -
Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans
by: Juan Manuel Cevallos-Cevallos, et al.
Published: (2018-01-01)