Beurteilung des fermentations und reifegrades von kakaobohnen
The author deals with investigations on determining and classifying the degree of fermentation and ripeness of unfermented dried as well as of 5 and 10 days fermented dried cocoa beans of the Amelonado and Amazonas varieties of different ripeness. A simple and quick working method enables to recognize insufficiently fermented beans, even with single beans. Beans from overripe dead (black) pods can be identified, even in mixtures with fully ripe beans, by the way of thin layer chromatography of the cocoa peel components.
Saved in:
Main Authors: | 44688 Asanoa, Y., 132272 Wurziger, J. |
---|---|
Format: | biblioteca |
Published: |
1976
|
Subjects: | CACAO, FERMENTACION, MADURACION, SECADO, DIAS DE FERMENTACION, CLONES AMELONADOS, CLONES AMAZONAS, CALIDAD, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Measurements of cacao bean fermentation by fermentation index and organoleptic test
by: 64570 Effendi, S., et al.
Published: (1988) -
Factors affecting appearance and quality
by: 107834 Quesnel, V.C., et al.
Published: (1977) -
Nuevo método para la fermentación del cacao Amelonado de Africa Occidental
by: 41561 Allison, H.W.S., et al.
Published: (1960) -
Nuevo método para la fermentación del cacao amelonado de Africa Occidental
by: 41561 Allison, H.W.S., et al.
Published: (1960) -
Incidence of cacao blackpod disease (Phytophthora palmivora) in relation to time of crop maturity in the Eastern region of Ghana
by: 87319 Lockwood, G.
Published: (1971)