Effect of clone and temperature on acetic acid diffusion and death of cocoa beans


Citation

Jinap S., . and Danker R.M., . Effect of clone and temperature on acetic acid diffusion and death of cocoa beans. pp. 139-144. ISSN 1505-5337

Abstract

The effects of clone and temperature of fermentation-like incubation of cocoa beans on acetic acid diffusion and bean death were determined. Cocoa beans of ICS and KKM 17 clones were incubated in 50 and 150 mM acetic acid at 45 deg. C for 14 hours. For the temperature study ICS 95 was incubated at 35 deg. C 45 deg. C and 55 deg. C. The rate of acid diffusion was not necessarily related to bean size. At 35 deg. C the diffusion rate was significantly lower (p0.05) than at 45 deg. C or 55 deg. C. However at 45 deg. C and 55 deg. C the diffusion rate and the condition required for bean death to occur were the same. At 45 deg. C bean death occurred when the beans contained 0.66 - 0.67 acetic acid a titrable acidity of 7.40 - 7.48 Meg NaOH/100 g beans and a pH of 5.15 - 5.16. As the incubation temperature increased the acidity required for bean death to occur decreased


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Abstract

The effects of clone and temperature of fermentation-like incubation of cocoa beans on acetic acid diffusion and bean death were determined. Cocoa beans of ICS and KKM 17 clones were incubated in 50 and 150 mM acetic acid at 45 deg. C for 14 hours. For the temperature study ICS 95 was incubated at 35 deg. C 45 deg. C and 55 deg. C. The rate of acid diffusion was not necessarily related to bean size. At 35 deg. C the diffusion rate was significantly lower (p0.05) than at 45 deg. C or 55 deg. C. However at 45 deg. C and 55 deg. C the diffusion rate and the condition required for bean death to occur were the same. At 45 deg. C bean death occurred when the beans contained 0.66 - 0.67 acetic acid a titrable acidity of 7.40 - 7.48 Meg NaOH/100 g beans and a pH of 5.15 - 5.16. As the incubation temperature increased the acidity required for bean death to occur decreased

Additional Metadata

[error in script]
Item Type: Article
Additional Information: Summary (En)
AGROVOC Term: THEOBROMA CACAO
AGROVOC Term: DIFUSION
AGROVOC Term: ACIDO ACETICO
AGROVOC Term: SEMILLA DE CACAO
AGROVOC Term: FERMENTACION
AGROVOC Term: CLONES
AGROVOC Term: DIMENSION
AGROVOC Term: TEMPERATURA
AGROVOC Term: ACIDEZ
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:56
URI: http://webagris.upm.edu.my/id/eprint/20677

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