Bibliographic citations
Vílchez, N., (2016). Efecto del material del fermentador, en el grado de fermentación de granos de cacao (Theobroma cacao l, clon: CCN - 51) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2550
Vílchez, N., Efecto del material del fermentador, en el grado de fermentación de granos de cacao (Theobroma cacao l, clon: CCN - 51) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2016. http://hdl.handle.net/11458/2550
@misc{sunedu/2844000,
title = "Efecto del material del fermentador, en el grado de fermentación de granos de cacao (Theobroma cacao l, clon: CCN - 51)",
author = "Vílchez Vargas, Nilber",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2016"
}
This research work was done at the Pilot Plant of the Faculty of Agro Industrial Engineering, in order to carry out the process of fermentation and the correspondent analysis in the laboratories of the “Universidad Nacional de San Martín” and the “Instituto de Cultivos Tropicales” (ICT). The aims were to compare the effect of the fermenter material made of non-conventional material upon the degree of fermentation of the cocoa grains CCN-51 (Theobroma cacao L) and to analyze the characteristics physical-chemical of the cocoa pulp (titratable acidity, Ph, total soluble solids – SST) and about grains were the same plus the temperature, color, and proximal analysis. The samples were harvesting, broken and fermented for over seven days in wooden boxes (tornillo), plastic, (PEAD), aluminum (serie 5052) and stainless steel (serie 316) with the designed measurement: less base 21cm x 22 cm, high 25 cm and major base 25.5cm x 24.5 cm, for 10 kg of fresh harvesting cocoa. These fermenters were covered with tecnopor (expanded polystyrene – EPS). The results were analyzed by mean of completely randomized design (DCA), and the Tukey Test (p<0,05). It did not show significant difference between the four kind of boxes (steel, aluminum, wood and plastic) with the fermentation degree, we got values of 95.7; 95; 95.3; and 95% of fermented grains respectively. In the same way for the pulp on SST, pH, titratable acidity and temperature, color they did not show significant difference between the kind of the material used in the fermentation, but about the pH of the grains it was a difference between wooden box 4.77 and the steel 4.69. According to the results the material to be chosen would be determined by the cost, durability, hygiene design, size of the fermenter plant of cocoa grains, the process of the integration of the benefits of the cocoa, among others.
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