Removal Of Cocoa Bean Acidity By Improved Processing

Simple item page
dc.contributor.authorBalasimha, D.
dc.contributor.authorBhat, N.T.
dc.contributor.authorBopaiah, B.M.
dc.contributor.authorMurthy, K.N.
dc.date.accessioned2014-07-19T06:08:25Z
dc.date.available2014-07-19T06:08:25Z
dc.date.issued1980
dc.description.abstractSeveral methods of fermentation and drying were taken up to evolve a suitable technique yielding quality beans. The "maturation effect" resulted in lowering acidity. Fermentation boxes provided with side gaps for better aeration gave excellent results. Initial slow drying in artificial driers gave low acid beans though sundrying was the best method. The changes in micorflora during fermentation have been monitored. By improving processing methods it has been possible to mitigate the high acidity of locally produced cocoa beans.en_US
dc.identifier.citationIn: Proceedings, PLACROSYM III, GIFT, Cochin, 12-15 Dec. 1980. Edited by K. V. George and others 93-98en_US
dc.identifier.urihttp://hdl.handle.net/123456789/4350
dc.language.isoenen_US
dc.titleRemoval Of Cocoa Bean Acidity By Improved Processingen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
removal of cocoa bean acidity.pdf
Size:
155.94 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Publications