Citas bibligráficas
Tello, S., (2022). Método para determinar el índice de fermentación de granos de cacao aplicando conductividad eléctrica [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5378
Tello, S., Método para determinar el índice de fermentación de granos de cacao aplicando conductividad eléctrica []. PE: Universidad Nacional Agraria La Molina; 2022. https://hdl.handle.net/20.500.12996/5378
@mastersthesis{sunedu/3952822,
title = "Método para determinar el índice de fermentación de granos de cacao aplicando conductividad eléctrica",
author = "Tello Melgarejo, Silvia Lourdes",
publisher = "Universidad Nacional Agraria La Molina",
year = "2022"
}
In order to obtain a method to directly determine the fermentation index of cocoa beans from the measurement of the electrical conductivity of the aqueous medium that contains them, it was tested with dried cocoa beans: CCN 51 and ICS 6, from the Uchiza plantations, province of Tocache, department of San Martin (579 meters above sea level). The collection was carried out from zero until the seventh day of fermentation. The physical and physicochemical properties were determined: dimensions and length/thickness ratio (L/t) of the grain, grain index, actual grain density, pH and titratable acidity, fermentation index (FI) and the proximate composition. The electrical conductivity (EC) of the deionized water under stirring containing the cut cocoa beans was measured, at intervals of 10 minutes, to determine the minimum immersion time after which there is no longer significant variation in their values (p <0.05). Linear regression was applied to determine the variation of the EC with the fermentation index. The results showed that CCN 51 and ICS 6 cocoa beans during fermentation, did not show significant variations (p <0.05) in the L/t ratio, the pH decreased and the total acidity increased. The CCN 51 and ICS 6 grains reached a fermentation index of 84.31 ± 1.77 and 80.00 ± 1.85 percent, respectively. For both varietals, asymptotic positive trend kinetic models (p <0.05) were obtained that relate the EC to the immersion time, with which it was determined that the immersion time after which there is no significantvariation of the EC is 50 minutes (p <0.05). The EC during fermentation increased for CCN 51 and ICS 6 cocoa from 25.28 to 112.38 µS/cm/g and 24.63 to 111.38 µS/cm/g, respectively; subsequent values did not represent significant increases in time (p ˂ 0.05). For both varietals, positive trend mathematical models (p <0.05) were obtained that relate the variation of the EC with respect to the variation of the fermentation index: FICCN 51 = (12.3481 - 331.989/ECCCN 51)^2 , with r 2 = 93.06 percent, and FIICS 6 = (-24.2498 + 7.18112 * ln (ECICS 6)^2, with r 2 = 92.45 percent.
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