บทคัดย่องานวิจัย

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Influence of season and drying temperature on the quality of cocoa beans.

Bopaiah, B. M.; Shantaram, M. V.;

Indian Cocoa, Arecanut and Spices Journal Year: 1991 Vol: 15 Issue: 2 Pages: 37-39 Ref: 14 ref.

1991

บทคัดย่อ

Influence of season and drying temperature on the quality of cocoa beans.

Fermentation and drying are important in the development of flavour and aroma in cocoa (Theobroma cacao). In this study beans were harvested in the dry (Mar.-May) and wet (June-Aug.) seasons and the differences in fermentation and quality were investigated. During fermentation, temperature and cotyledon and pulp pH were measured daily. The values obtained for each of these were slightly higher in the dry season than in the wet season. After drying, beans were assessed for quality; those harvested in the wet season had a lower bean weight, higher shell content and lower pH than those from the dry season. In a comparison of sun drying and artificial drying, the latter resulted in a lower bean pH. As artificial drying temperature was raised above 70 deg C bean pH decreased.