Citas bibligráficas
Salazar, L., (2022). Caracterización físico - mecánica del grano de Cacao (Theobroma cacao L.) producido en Llaylla de la microcuenca del río Chalhuamayo, Satipo [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5324
Salazar, L., Caracterización físico - mecánica del grano de Cacao (Theobroma cacao L.) producido en Llaylla de la microcuenca del río Chalhuamayo, Satipo []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5324
@mastersthesis{renati/246288,
title = "Caracterización físico - mecánica del grano de Cacao (Theobroma cacao L.) producido en Llaylla de la microcuenca del río Chalhuamayo, Satipo",
author = "Salazar de Paz, Luis",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
Cocoa is a nutrient in global demand, used as a raw material to produce chocolate, cookies, cakes, bakery products, ice cream, chocolate drinks, etc. The scientific name of cocoa is Theobroma cacao L. It flourishes in tropical regions, where the Criollo and Forastero varieties stand out. Many researchers (Candolle 1882; Chessman 1944; García 2000; Sáenz et al. 2009; Romero 2017; Quiñones et al. 2018) conclude that cacao is a plant native to the northwestern area of South America, which in Peru flourished north of the Urubamba- Cuzco. Rojas (2010) investigates the physical properties of the vitabosa seed, (Clímaco 2010; Zambrano 2010; Ayestas 2009; Martínez 2007; Rivera 2018) investigate some physical and mechanical properties of the cocoa seed: Humidity, mass, number of beans in one hundred grams, mass of one hundred grains and mass index and axial dimensions. Product of post-harvest handling: Collection, handling, transport and commercialization of cocoa suffers damage to its physical and mechanical properties. The objective of the research is to generate knowledge regarding the physical and mechanical properties of the cocoa bean, in order to improve handling and minimize deterioration. The intervention area is located in the Llaylla district, Satipo province, Junín region, micro-basin of the Chalhuamayo river. The cocoa is morphologically characterized, and postharvest processes are monitored: Fermentation, drying of seeds. On the fourth day of fermentation, the temperature is increased to the maximum between 46 ° C and 52 ° C, the optimum temperature range to obtain better organoleptic properties and minimize deterioration. The grain drying was carried out in natural sunlight and with a solar dryer, the latter being more convenient and efficient. The measures of the physical and mechanical properties of cocoa beans reported by other researchers are consistent with those obtained and are in the average for the region. More physical and mechanical properties have been worked on as input from the research. His knowledge serves to improve the handling of cocoa.
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