Citas bibligráficas
Kokalli, L., (2023). Efecto de cuatro métodos de secado de granos de cacao (theobroma cacao l.) Fermentado, en la eficiencia del descascarillado [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5932
Kokalli, L., Efecto de cuatro métodos de secado de granos de cacao (theobroma cacao l.) Fermentado, en la eficiencia del descascarillado []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5932
@misc{renati/1054115,
title = "Efecto de cuatro métodos de secado de granos de cacao (theobroma cacao l.) Fermentado, en la eficiencia del descascarillado",
author = "Kokalli Pichis, Lizett",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Effect of four methods of drying fermented cocoa beans (theobroma cacao l.) on the efficiency of shelling In the present investigation the effect of the four drying methods was evaluated in the district of Pucacaca, province of Picota, department of San Martín; To determine the best method, analyzes were performed on the two-stage fermented cocoa beans (Theobroma cacao L.), the first one during drying was analyzed for moisture, pH and bulk density; In the second stage the degree of fermentation and efficiency in husking were analyzed; According to the technical standards (NTP-ISO-1114: 2006, NTP-ISO-2451: 2006). The methods: marquee, sliding tray and control, yielded a final moisture less than 7%. At the end of drying all treatments obtained a pH higher than 5.1. The apparent density showed a high value (1429 g / ml) for drying with canopy. In the degree of fermentation no treatment exceeded the control, but if all were above 70% fermentation. Drying with canopy showed the best seed index (1.47 grams / cacao grain). Finally, the sliding tray method preserves the quality of fermented cocoa beans better, since its peeling efficiency was one of the best (59.9% of nibs).
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