Effect of clone and temperature on acetic acid diffusion and death of cocoa beans
1993
Jinap, S. (Pertanian Malaysia Univ., Serdang, Selangor (Malaysia). Dept. of Food Science) | Danker, R.M.
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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