Reducing cocoa acidity during drying. - (:unkn) unknown (p.127-133 : [Publisher not identified])
A study of volatile acidity in cocoa was conducted in Mexico using cocoa beans dried in different ways and under different conditions. The beans were dried in a thermodynamic loop in convective or conductive mode. An original cutting method was usedto enable separate analyses of 5 internal bean layers, from the centre to the outside, and to draw up moisture and volatile acid content profiles. With conduction, acidity varied very little. In convective mode, with rapid drying (60C or 80C), it was difficult to detect any transfer of acetic acid (the main volatile acid in coca). However, gentler drying (at 40C) led to a substantial reduction in acid content, even tending towards a threshold, hence the hypothesis that there may be two types of acid bond in cocoa beans.
A study of volatile acidity in cocoa was conducted in Mexico using cocoa beans dried in different ways and under different conditions. The beans were dried in a thermodynamic loop in convective or conductive mode. An original cutting method was usedto enable separate analyses of 5 internal bean layers, from the centre to the outside, and to draw up moisture and volatile acid content profiles. With conduction, acidity varied very little. In convective mode, with rapid drying (60C or 80C), it was difficult to detect any transfer of acetic acid (the main volatile acid in coca). However, gentler drying (at 40C) led to a substantial reduction in acid content, even tending towards a threshold, hence the hypothesis that there may be two types of acid bond in cocoa beans.
Keywords: Acidez.; Ácidos grasos.; Coco.; secadp