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Mass transfer of water and volatile fatty acids in cocoa beans during drying

✍ Scribed by D. Páramo; P. García-Alamilla; M.A. Salgado-Cervantes; V.J. Robles-Olvera; G.C. Rodríguez-Jimenes; M.A. García-Alvarado

Book ID
108171628
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
742 KB
Volume
99
Category
Article
ISSN
0260-8774

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📜 SIMILAR VOLUMES

Effect of drying on acidity and volatile
Effect of drying on acidity and volatile fatty acids content of cocoa beans
✍ S Jinap; J Thien; T N Yap 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 670 KB

## Abstract The objectives of the study were to evaluate the effect of drying on the pH, titratable acidity and volatile fatty acids (VTA), ie acetic, propionic, butyric, isobutyric and isovaleric acids content of cocoa beans, and on the flavour of the resultant chocolate. Freshly harvested cocoa p