Cocoa fermentation - effect of surface area frequency turning and depth of cocoa masses

Mamot bin Said, . and Jayasiri Samarakhody R., . (1986) Cocoa fermentation - effect of surface area frequency turning and depth of cocoa masses. [Proceedings Paper]

Fermentation trials were carried out in wooden boxes of different surfaceas 0.56 m2 1.10 m2 1.67 m2 3.34 m2 and depths 15.2 cm 22.9 cm 30.5 cm 45.7 cm 61.0 cm. The beans were turned after 24 48 72 and 96 hrs. The changes in pH and temperatures were monitored daily. The degree of fermentation was determined after drying. Generally surface did not have a significant effect on the pH of the dried beans Nevertheless there was an indication that the uniformity and degree of fermentation decreased as the surfacea increased. It was also observed that the temperature rise was slower in cocoa masses with a greater surfacea. The temperature in the middle of the cocoa masses became higher as the depth was increased. This indicated a larger loss in heat as the ratio of surfacea to cocoa mass was increased. Using deeper fermentation boxes with depths of 45.7 cm and above the resulting bean masses still developed the typical vinegar smell during drying indicating incomplete fermentation in the deeper boxes. The effect of the frequency of turning was more pronounced as the depths were increased. The patterns of temperature development and degree of fermentation were very much affected by the frequency of turning especially at depths more than 15.2 cm. Generally the rise in temperature was slower in the less frequently turned cocoa masses with a consequent decrease in the degree of fermentation and a lower pH of the dried cocoa beans

Full text available from:

Abstract

Fermentation trials were carried out in wooden boxes of different surfaceas 0.56 m2 1.10 m2 1.67 m2 3.34 m2 and depths 15.2 cm 22.9 cm 30.5 cm 45.7 cm 61.0 cm. The beans were turned after 24 48 72 and 96 hrs. The changes in pH and temperatures were monitored daily. The degree of fermentation was determined after drying. Generally surface did not have a significant effect on the pH of the dried beans Nevertheless there was an indication that the uniformity and degree of fermentation decreased as the surfacea increased. It was also observed that the temperature rise was slower in cocoa masses with a greater surfacea. The temperature in the middle of the cocoa masses became higher as the depth was increased. This indicated a larger loss in heat as the ratio of surfacea to cocoa mass was increased. Using deeper fermentation boxes with depths of 45.7 cm and above the resulting bean masses still developed the typical vinegar smell during drying indicating incomplete fermentation in the deeper boxes. The effect of the frequency of turning was more pronounced as the depths were increased. The patterns of temperature development and degree of fermentation were very much affected by the frequency of turning especially at depths more than 15.2 cm. Generally the rise in temperature was slower in the less frequently turned cocoa masses with a consequent decrease in the degree of fermentation and a lower pH of the dried cocoa beans

[error in script]

Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. SB267 I61 1984 Call Number
AGROVOC Term:	Cacao plant
AGROVOC Term:	Fermentation
AGROVOC Term:	Theobroma cacao
AGROVOC Term:	Air masses
AGROVOC Term:	Temperature
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:25
URI:	http://webagris.upm.edu.my/id/eprint/14450

Actions (login required)

View Item