Preliminary test of a simple and inexpensive system for the mechanical aeration of box-type cacao fermentation
A simple system for the mechanical ventilation of cacao during box type fermentation is described and its operation throughout a sequence of 10 tests is outlined. Various modifications were tested and the quality of the resultant chocolate was assessed organoleptically against samples fermented in the normal way. Improvements in end-product acidity were noted in almost all cases though this was often accompanied by increased levels of off-flavours. For all tests the treated samples proved to be at least as good as, and usually better than, the control. Temperature profiles were used to assess performance and to extract information regarding the air-flow patterns within the cacao. The tendency is for air to pass into the box near the walls before turning into the bulk of the cacao
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| Format: | biblioteca |
| Published: |
1982
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| Subjects: | THEOBROMA CACAO, FERMENTACION, AIREACION, ACIDEZ, SECADO, CHOCOLATE, PROCESAMIENTO, PROPIEDADES FISICO-QUIMICAS, COLOR, AROMA, PROPIEDADES ORGANOLEPTICAS, |
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