Bibliographic citations
Loo, J., (2019). Variación de la conductividad eléctrica del medio acuoso por inmersión de granos de cacao CCN-51 con diferentes índices de fermentación [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3844
Loo, J., Variación de la conductividad eléctrica del medio acuoso por inmersión de granos de cacao CCN-51 con diferentes índices de fermentación [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/3844
@misc{renati/246573,
title = "Variación de la conductividad eléctrica del medio acuoso por inmersión de granos de cacao CCN-51 con diferentes índices de fermentación",
author = "Loo Miranda, Jorge Luis Miguel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
In order to establish a relationship between the electrical conductivity of the aqueous medium with the fermentation index of the cocoa bean immersed in it, tests were carried out having as controlled variables: days of fermentation of the bean (0.1, 2, 3, 4, 5 and 6 days), bean presentation (whole or cut) and number of beans (15, 20 and 25). Samples of CCN – 51 cocoa beans from Uchiza (San Martín) dried in the sun were used to reach a humidity less than eight percent (5 to 6 days). The content of moisture, ash, crude fat, crude protein, crude fiber, carbohydrate, dimensions, real density, pH, titratable acidity (percentage of acetic acid), fermentation index, and bean index, as well as pH, percentage of total soluble solids and the electrical conductivity of the aqueous medium (deionized water) which contained the grain for each day of fermentation. Finally, the relationship (p < 0, 05) between the electrical conductivity, pH and percentage of soluble solids of the aqueous medium with cocoa beans (whole or cut) and the fermentation index was found, being the degree of relation with the electrical conductivity higher than that of the pH and the percentage of total soluble solids.
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