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Homogenization of Cocoa Beans Fermentation to Upgrade

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Homogenization of Cocoa Beans Fermentation to Upgrade World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:11, No:7, 2017 +RPRJHQL]DWLRQRI&RFRD%HDQV)HUPHQWDWLRQWR 8SJUDGH4XDOLW\8VLQJDQ2ULJLQDO,PSURYHG )HUPHQWHU $ND6.RIIL1¶*RUDQ<DR3KLOLSSH%DVWLGH'HQLV%UXQHDX'LE\.DGMR RSHQHG>@>@WRH[WUDFWWKHEHDQVDQGWKHLUHQYHORSLQJSXOS Abstract²&RFRD EHDQV Theobroma cocoa/ DUHWKHPDLQ LQVLGH IRU IROORZLQJ DOFRKROLF DQG DFHWLF IHUPHQWDWLRQV 7KH FRPSRQHQWV IRU FKRFRODWH PDQXIDFWXULQJ 7KH EHDQV PXVW EH ODVWVWHSLVWKHGU\LQJRQWKHIDUPLQRUGHUWRHQVXUHWKHLU FRUUHFWO\ IHUPHQWHG DW ILUVW 7UDGLWLRQDO SURFHVV WR SHUIRUP WKH ILUVW VWDELOLW\ 7KH IHUPHQWDWLRQ SURFHVV LQYROYHV PDQ\ FKHPLFDO IHUPHQWDWLRQ ODFWLF IHUPHQWDWLRQ RIWHQ FRQVLVWV LQ FRQILQLQJ FDFDR UHDFWLRQV WKDW OHDG WR UHYHDO WKH DURPDWLF FRPSRXQGV DQG WR EHDQV XVLQJ EDQDQD OHDYHV RU D IHUPHQWDWLRQ EDVNHW ERWK RI WKHP OHDGLQJWRDSRRUSURGXFWWKHUPDOLQVXODWLRQDQGWRDQLQDELOLW\WRPL[ 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