The effect of microorganisms and fermentation by microorganisms

One of the problems with the fermentation process is conducted in the Central Highlands of Vietnam is a low ambient temperatures may be encountered and this is believed to adversely affect the fermentation of cocoa. in a trying to overcome this, a "hot house" was built to conduct the fermentation process. the heat is similar to a solar dryer in that it had a wing with a black stone set in, but instead of a dry bed, had a compartment with the roof level for the position of the fermentation box. Sides and roof of the prevent the hinge allows lifting the roof and side...

21p xau_la 10-02-2012 53 7   Download

It is generally understood that the length of the fermentation process has an effect on the quality attributes of cocoa. Properties affected include bark content, pH, titrable acidity (TA), test results and the properties cutting taste. it also been demonstrated that soaking seeds in water, after fermentation, resulting in higher dry cocoa percentage of brown seeds, bark less content and improved flavor characteristics, (Hollywood, NW 1997). This test is done to prove whether the effects of fermentation time and soak application Vietnam to cocoa....

22p xau_la 10-02-2012 54 6   Download