Experimental study of matter transfer in cocoa beans during fermentation and drying

Augier Fabrice, Nganhou J., Bénet J.C., Berthomieu G., Barel Michel. 1999. Experimental study of matter transfer in cocoa beans during fermentation and drying. Drying Technology, 17 (6) : pp. 1027-1042.

Journal article ; Article de revue à facteur d'impact
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Autre titre : Etude expérimentale du transfert de masse dans les fèves de cacao pendant la fermentation et le séchage

Abstract : A study was carried out of the changes in moisture and acetic acid contents during the fermentation and convection drying of cocoa beans. A laboratory drier operating by convection or conduction and a series of three volatile acidity extractors based on the Mothe-Efter method were used. An original cutting system made it possible to analyse five inner layers of cocoa bean from the centre to the outside edge. Processing of the results enabled the determination of the local and overall changes in the moisture and acetic acid contents and showed the influence of air parameters on drying in thin layers. (Résumé d'auteur)

Mots-clés Agrovoc : Fève de cacao, Transfert de masse, Fermentation, Séchage, Convection, Teneur en eau, Acidité, Acide lactique, Analyse histocytologique, Température de l'air, Humidité relative

Mots-clés géographiques Agrovoc : Mexique

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Auteurs et affiliations

  • Augier Fabrice
  • Nganhou J.
  • Bénet J.C.
  • Berthomieu G.
  • Barel Michel, CIRAD-CP-CACAO (FRA)

Autres liens de la publication

  • Localisation du document : CD_PE1540 [(Bibliothèque de Lavalette)]

Source : Cirad - Agritrop (

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