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fermentation process » termination process (Expander búsqueda), implementation process (Expander búsqueda), creation process (Expander búsqueda)
bean fermentation » en fermentacion (Expander búsqueda), new fermentation (Expander búsqueda), between fermentation (Expander búsqueda)
fermentation process » termination process (Expander búsqueda), implementation process (Expander búsqueda), creation process (Expander búsqueda)
bean fermentation » en fermentacion (Expander búsqueda), new fermentation (Expander búsqueda), between fermentation (Expander búsqueda)
1
artículo
Publicado 2019
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Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...
2
artículo
Publicado 2019
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Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...
3
artículo
Publicado 2021
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In the present work was evaluated the content of cadmium in soils, leaves, fresh almonds (testa and embryo), dried fermented almonds, cocoa liquor, and chocolate bars with 70% cocoa, two provinces (Bellavista and Huallaga), and 5 locations (3 in Bellavista and 2 in Huallaga) of the San Martín Region. The cadmium content was determined with an atomic absorption spectrophotometer, using a filtered sample obtained from 0.5 g of dry sample and 5 ml of perchloric nitric solution, after digestion; tests carried out in laboratories of the Universidad Nacional de San Martín (UNSM). The maximum values obtained for cadmium content (ppm) were: in soils, 0.960; in sheets 0.780; in testa and cotyledon 0.098; in fermented and dried almonds 0.075; in cocoa liquor, 0.210; in chocolate tablets with 70% cocoa 0.625. The correlation coefficient (R2) for fermented and dried almonds, indicates that there i...
4
artículo
Publicado 2019
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The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of c...
5
artículo
Publicado 2019
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The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of c...
6
artículo
Publicado 2018
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The presence of ochratoxin A (OTA), a mycotoxin with carcinogenic properties, was analyzed in the beans of Theobroma cacao L. "trinitario cacao" from the collection center of Pisana-Tingo Maria, of the San Martin Region, Peru. The samples were collected in four stages of production: harvesting, fermentation, drying and storage. The OTA was extracted using 60 % acetonitrile and purified by immunoaffinity columns and subsequent quantification by high performance liquid chromatography (HPLC). The recovery percentage of the method used was evaluated by using samples fortified with OTA, showing a recovery percentage greater than 95 %. The beans evaluated in the different stages of production did not show the presence of ochratoxin A and in the mycotoxigenic analysis the presence of fungi of the genus Fusarium, Penicillium and yeasts was evidenced.
7
tesis de grado
Publicado 2024
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Abstract—This study focused on the development of a coffee fermenting machine designed to enhance the organoleptic characteristics of the Catimor variety in the province of Chanchamayo, with the aim of increasing the value of Peruvian coffee in the international market. The implementation of this machine not only benefits local coffee farmers by improving their income, but also contributes to the consolidation of Peruvian coffee as one of the best in the world. The methodology adopted for the design process follows the guidelines of the German VDI 2221 standard, which allowed for an effective understanding of the steps required to complete the proposed design. Furthermore, the designed machine manages to reduce the fermentation time from approximately 24 to 12 hours, while improving the sensory properties of the coffee when tasted. The design approach was based on a thorough analysis o...
8
tesis de grado
Publicado 2025
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Desde la invención de las máquinas despulpadoras de café, estas se han convertido en una herramienta esencial en las industrias cafetaleras por sus beneficios, como el aumento de la producción y la reducción de la carga laboral. Sin embargo, la calidad del despulpado no ha sido suficientemente mejorada con el tiempo. La máquina implementada en este proyecto aborda cuatro etapas cruciales del procesamiento del café: control de flujo de ingreso, tamizado pre-despulpado, despulpado y almacenamiento y fermentación. El proyecto se divide en estas etapas, detalladas en el documento. Además, se utiliza un sistema de control con un tablero, un PLC Coolmay y una pantalla HMI para optimizar el manejo y la visualización del proceso. Tras las pruebas, la máquina demostró una producción de 128 kg/h con una eficiencia del 92% en granos correctamente despulpados frente a los dañados. La o...
9
artículo
Publicado 2017
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Se estudió la relación de los valores que integran el color del grano de cacao durante los procesos de fermentación, secado y tiempo de cosecha, a un mismo tiempo de aguante en mazorca de cacao. Se utilizó el sistema de evaluación CIELAB, que define al color como índice físico y modelo cromático; se midieron los componentes del color (L*, a* y b*) y se calculó la variación del color (∆E*) a medida que se dieron los cambios bioquímicos durante la fermentación y el secado en el grano de cacao Cultivar Nativo de Piura. Los valores promedio del color comprendieron para L* de 52,03 a 34,05, a* de 12,64 a 14,69 y b* de 12,59 a 5,15, sin variación significativa en la fermentación del grano durante su beneficio. Se concluye que ∆E* es diferente en el secado para ambos tiempos de cosecha (p<0,05) debido a las condiciones climáticas.
10
artículo
Publicado 2017
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Through this research which aim is to relate the color variations of cocoa beans during the fermentation, drying and harvest time process, in an iqual time of cocoa pods storage. Was used for this evaluation the CIELAB system, which define the color as physical index and color model (L*, a* and b*), then was calculated color change (∆E*), at measure were giving the biochemical changes during the fermentation and drying process in cocoa beans of Cultivar Nativo from Piura. The average values of color for L* were 52,03 to 34,05; a* were 12,64 to 14,69 and for b* were 12,59 to 5,15 being variance non-significative for fermentation process of Cultivar Nativo cocoa beans during post-harvest. It is concluded ∆E* is different in drying for both harvest time (p<0,05) due to climatic conditions.
11
tesis de grado
Publicado 2023
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The present project aims to demonstrate the technical, economic, financial, and market feasibility of a coffee maceration plant in Pisco, packaged in 500 ml bottles. By establishing a maceration plant, an innovative product would be launched into the market, offering something different for the preparation of cocktails and beverages during celebrations for the Peruvian consumer. Pisco was chosen as the base for the product, considering that it is the flagship beverage and is considered part of the identity of every Peruvian. An estimated demand of 121 505 bottles of macerated coffee is projected for the fifth year, targeting the socioeconomic levels A and B of the population residing in Metropolitan Lima, aged over 18, and who consume alcoholic beverages at various social events. The plant is in the district of Lurin, in the department of Lima, occupying an area of 450 m2, with an annual...
12
artículo
Publicado 2017
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Los granos de cacao (Theobroma cacao L.) fueron sometidos a cuatro días de fermentación y siete días de secado natural. El contenido de polifenoles totales fue determinado por el método Folin-Ciocalteu. Los polifenoles más abundantes del cacao son metabolitos tipo catequinas flavonoides, antocianinas y proantocianinas. Estos son responsables de la actividad antioxidante y su concentración puede variar por factores de temperatura, fermentación, secado o efectos de la grasa que contiene. El contenido de polifenoles en el grano de cacao con y sin grasa fue 5,39±0,26% y 6,26±0,26%, respectivamente. Por otro lado, su capacidad antioxidante con y sin grasa fue 337,42±19,27 y 411,15±11,72 mM equivalentes a Trolox/g ms, respectivamente. El contenido de polifenoles y capacidad antioxidante entre los granos grasos y desengrasados mostraron diferencias significativas (p<0,05), siendo ...
13
artículo
Publicado 2017
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Cocoa beans (Theobroma cacao L.), were processed to four days of fermentation and seven days of natural drying. The content of total polyphenols was determined by Folin-Ciocalteu method. Most abundant polyphenols in cocoa are metabolits catechin flavonoid type, anthocyanins and proanthocyanins. Most of them are responsible for the antioxidant and their concentration may vary by factors such as temperature, fermentation, drying or effects due to fat content in the composition. Polyphenols content in cocoa bean with and without fat was 5,39±0,26% and 6,26±0,26%; respectively. On the other hand, antioxidant capacity with and without fat was 337,42±19,27 and 411,15±11,72 mM equivalents to TROLOX/g ms; respectively. The polyphenol content and antioxidante capacity between beans with and without fat showed significant differences (p<0,05), being defatted cocoa beans the high content of ...
14
tesis de grado
Publicado 2021
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La fermentación del cacao es la etapa principal de poscosecha, ya que determina la calidad del producto; está es influenciada por los fermentadores y temperatura. No obstante, agricultores en la región de San Martín aplican métodos tradicionales afectando su homogenización. Se tuvo como objetivo controlar y regular la temperatura del proceso de fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao, Chazuta-Perú. Para ello, se formuló un protocolo de parámetros básicos estandarizados, se construyó un sistema inteligente de control basado en deep learning para regular la temperatura y se evaluó la influencia del sistema inteligente de control en la regulación. Se empleó una investigación aplicada de nivel explicativo y enfoque cuantitativo, bajo un método hipotético deductivo. La unidad muestral correspondió al cacao en baba procesados por el dispositivo...
15
tesis de grado
Publicado 2021
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La fermentación del cacao (Theobroma cacao) genera la sucesión de microorganismos y depende de la temperatura para obtener calidad organoléptica en los granos; sin embargo, los productores emplean métodos tradicionales para su medición y desconocen los parámetros óptimos. Se propuso determinar en qué medida un dispositivo electrónico basado en sensores influye en el monitoreo en tiempo real de la fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao Ltda, Chazuta, Perú. Para ello, se realizó un estudio aplicado, enfoque cuantitativo y diseño descriptivo comparativo. La unidad de análisis correspondió a los datos recopilados durante el proceso de monitoreo del cacao en baba de forma tradicional y mediante el dispositivo en los cajones fermentadores. Los resultados evidencian la determinación de parámetros básicos de fermentación sustentando en la litera...
16
tesis de grado
Chocolate products are generally foods whose main raw material is the cocoa bean (Theobroma cacao). After various operations such as fermentation, drying, cleaning, sorting, roasting, hulling, and grinding, the original ingredients of chocolate are obtained. 0.5% of cocoa butter is lost during roasting because the heat causes the cocoa butter to melt. This means that some remains free enough to migrate to the shell, where it remains and is discarded during hulling. In grinding cocoa beans, there are two objectives: The first is to make the cocoa particles small enough to facilitate chocolate making. The second, even more important, is to extract the largest amount of fat from the interior of the cocoa bean, called the cotyledon. This fat is necessary to facilitate the flow of chocolate, since when crystallized in small quantities, it facilitates the solidification of the chocolate. The p...
17
artículo
Publicado 2025
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Coffee quality arises from the interaction among genotype, environment, and postharvest management, yet few large-scale studies jointly integrate agronomic, phytochemical, and processing traits. We characterized 150 Coffea arabica L. accessions from six Peruvian regions, evaluated in the INIA coffee germplasm collection, quantifying agro-morphological traits, colorimetric parameters in cherries and beans, fermentation indicators, bioactive compounds, and antioxidant activity. Correlation analyses showed that total phenolics (TPCs) and total flavonoids (TFCs) were strongly associated with antioxidant activity, whereas caffeine content (CAF) varied, largely independently. Several chromatic parameters in parchment and green coffee (a*, b*, C*) showed positive correlations with phenolic content and antioxidant activity (ABTS, DPPH, FRAP), while final fermentation pH (FPH) was negatively asso...
18
tesis de grado
Publicado 2015
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The objective of this research was to improve and evaluate the sensory quality of cocoa beans (Theobroma cacao L) in the CCN51 clone in cocoa liquor, through the incorporation of fruit pulp during the fermentation process. Hourst after is the cocoa beans of the clone CCN51 with three different types of pulps: banana moquicho (Musa sp.), tangerine (Citrus nobilis), pineapple (Ananas sativus) the application made with three different relationships: 10:1, 10:2, 10:3; i.e. 10 kg of cocoa and (1, 2 and 3 kg) of fruit pulp. The process of fermentation was carried out for 168 hours, with the first mine to 48 hours and then every 24 hours. During this entire process is carried out by the physicochemical analysis every 12 hours determining soluble solids, pH, and porcentage of acidity both on the testa and cotyledon; likewise are performed the testa of court or physical analysis of dry grain and ...
19
tesis de grado
Publicado 2019
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This study evaluates the economic, financial, technical, commercial and environmental viability when installing a cacao bean production plant, controlling fermentation sub process.
20
tesis de grado
Publicado 2019
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El presente trabajo de investigación tuvo como objetivo contribuir en la mejora del proceso de fermentación sobre la calidad del grano de cacao. La masa de granos de cacao planteadas en la investigación fue de 150 y 500 kilogramos. El tipo de cajón que se utilizó como aislamiento térmico fue el poliestireno expandido- EPS. Las almendras de cacao se recepcionaron de los agricultores socios de la Cooperativa Agraria Allima Cacao Ltda. y fueron fermentados en cajones de madera tornillo de dos volúmenes de masa (150 y 500 kilogramos) con aislamiento y sin aislamiento térmico durante siete días; se evaluaron parámetros químicos (pH y acidez) en la testa y el cotiledón del grano en todo el proceso de fermentación cada 12 horas. Los procesos de secado de los granos fueron de 6 días en donde al finalizar el proceso se evaluaron el porcentaje de fermentación. La evaluación sensori...
