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

 RSHQHG>@>@WRH[WUDFWWKHEHDQVDQGWKHLUHQYHORSLQJSXOS Abstract²&RFRD EHDQV Theobroma cocoa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ƒ&  DQG DFLGLW\ SURGXFHG GXULQJ WKH \HDVWV EDFWHULD DQG PROGV >@ >@ 7KH PLFURELDO DFWLYLW\ IHUPHQWDWLRQ E\ PLFURELRORJ\ DFWLYLW\ RI \HDVWV DQG EDFWHULD DUH JHQHUDWHG E\ WKHVH JHUPV LV FRPSRVHG RI WZR VXFFHVVLYH HQDEOLQJ WKH HPHUJHQFH RI SRWHQWLDO IODYRU DQG WDVWH RI IXWXUH FKRFRODWH,QWKLVVWXG\DF\OLQGURURWDWLYHIHUPHQWHU )&59 KDV SKDVHV DQ DQDHURELF DOFRKROLF SKDVH IROORZHG E\ DQ DHURELF EHHQ EXLOW DQG FRFRQXW ILEHUV ZHUH XVHG LQ LWV VWUXFWXUH WR FRQILQH DFHWLFSKDVH KHDW$QD[LVRIURWDWLRQ ƒ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heobroma cacao /  7KLV IUXLW FDOOHG FRFRD SRG ZKHQ LQWKHPDVVRIWKHEHDQVLQIHUPHQWDWLRQHYHQLILWLVOHVV

International Science Index, Nutrition and Food Engineering Vol:11, No:7, 2017 waset.org/Publication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



International Scholarly and Scientific Research & Innovation 11(7) 2017 558 scholar.waset.org/1999.1/10008106 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering  Vol:11, No:7, 2017

SURJUHVV 7KH RSWLPXP IUHTXHQF\ LV WR WXUQ EHDQV DIWHU WKH WKH ZKROH H[SHULPHQWDWLRQ DERXW  WRQ RI IUHVK EHDQV ZHUH ILUVW  KRXUV RI IHUPHQWDWLRQ WKHQ HYHU\  KRXUV >@ XVHG7KHERWWRPDQGZDOOVRIWKHH[SHULPHQWDOIHUPHQWHUZDV $QRWKHU DSSURDFK FRQVLVWV RI WXUQLQJ DIWHU  KRXUV RI OLQHG ZLWK DERXW VL[ ODUJH EDQDQD OHDYHV 7KH ORDGLQJ RI WKH IHUPHQWDWLRQDQGWKHQKRXUVZLWKWKHDLPRIUHDFKLQJƒ& IHUPHQWHUZDVJHQHUDOO\FRPSOHWHGDURXQGSPDQGWKH LQWKHIHUPHQWHGKHDS$FFRUGLQJWR%DUHO>@DWXUQLQJFDQ IHUPHQWDWLRQ ZDV VWRSSHG RQ WKH WK GD\ DSSUR[LPDWHO\ RFFXU DIWHU DQRWKHU  KRXUV LQ RUGHU WR UHDFK ƒ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¶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

,, 0$7(5,$/6 7KHFRFRD SODQW PDWHULDOFDPH IURP WKH FRFRDSODQWDWLRQV  RIWKH$JULFXOWXUDO6RFLHW\RI%DQGDPD 6$% LQ&{WHG ,YRLUH LQ WKH YLOODJH 0 %ULPER 7KHVH SRGV DUH IURP GLIIHUHQW D   JHQRW\SHV DQG WKH EHKDYLRU RI WUHHV LQ WKH ILHOG LV KHWHURJHQHRXV OLNH WKH ,YRULDQ RUFKDUG &XOWLYDUV XVHG DUH PDLQO\³XQFRQWUROOHGPL[HV´LWLVDPL[RIPRVWO\7ULQLWDULR DQG )RUHVWHUR DPHORQDGR  ZLWK &ULROOR LQ YHU\ VPDOO SURSRUWLRQ

,,, 0(7+2'2/2*< International Science Index, Nutrition and Food Engineering Vol:11, No:7, 2017 waset.org/Publication/10008106 A. Experimental Design 3RGVKDYHEHHQKDUYHVWHGDQGVWRUHGGXULQJGD\VEHIRUH SRG EUHDNLQJ 2Q WKH WK GD\ IURP  DP SRGV DUH RSHQHG ZLWKDSLHFHRIZRRGDFFRUGLQJWRKDELWVLQUXUDODUHDV7KH LPSDLUHG EHDQV VXFK DV JHUPLQDWHG VWXQJ E\ LQVHFW EHDQV  IURP XQULSH SRGV IODW EHDQV DQG EHDQV GDPDJH GXULQJ SRG EUHDNLQJ ZHUH GLVFDUGHG 7KHQ JRRG EHDQV DUH JURXSHG LQ E  SODVWLFFRQWDLQHUVIRUWUDQVSRUWWRWKHIHUPHQWHU7KHTXDQWLWLHV )LJ0HDVXUHSRLQWGXULQJH[SHULPHQWDOGHVLJQ D IRU ORDGHGLQWRIHUPHQWHUYDULHGEHWZHHQNJDQGNJ)RU IHUPHQWDWLRQ E IRUGU\LQJ



International Scholarly and Scientific Research & Innovation 11(7) 2017 559 scholar.waset.org/1999.1/10008106 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering  Vol:11, No:7, 2017

7$%/(, FLUFXODU FURVV VHFWLRQ ,W LV KDOI ORDGHG DQG LQ D YHUWLFDO &$37,21$662&,$7(':,7+7+(0($685(0(176'(6,*1 SRVLWLRQLQDGGLWLRQLWLQFOXGHV 'HVFULSWLRQRI 'HVFULSWLRQRI $QQRWDWLRQV $QQRWDWLRQV DQQRWDWLRQ DQQRWDWLRQ x $ ZRRGHQ IUDPH ZLWK WKH SDUWLWLRQ ZDOOV OLQHG ZLWK

% +HDOWK\IUHVKEHDQV 0 ,QOHWIUHVKEHDQVPDVV FRFRQXWILEHUIRUWKHUPDOLQVXODWLRQ 6DPSOLQJSUREH WR x 7ZR JULG FRYHUV PDGH LQ ZRYHQ UDWWDQ DOORZLQJ DLU WR UHWULHYHWKHVDPSOH 3 S+ $FLGLW\RIEHDQV FLUFXODWHLQWKHIHUPHQWHUGXULQJWKHWXUQLQJSKDVHV HYHU\FPLQ KHLJKW  x 7ZRDLUWLJKWFRYHUVWREHIL[HGRQWRSRIHDFKJULGFRYHU ([SHULPHQWDO WR UHGXFH DLU IORZ FLUFXODWLRQ GXULQJ UHVW RI WKH WLPH RI )5&9 0)HUPHQWHGEHDQVPDVV IHUPHQWHU IHUPHQWDWLRQ 7KH ERWWRP DLUWLJKW FRYHU ZLOO EH SLHUFHG 7HPSHUDWXUHHDFK )% )HUPHQWHGEHDQV 7L FPRIWKHKHDSKLJK ZLWKDKROHWRIDFLOLWDWHWKHIORZRIWKHIHUPHQWHG ' 'U\LQJ 0 0DVVRIGU\EHDQV VZHDWLQJ x $ EHDQ FRPSUHVVLRQ GHYLFH KDV EHHQ XVHG WR SUHVV WKH B. Methods of Measurement IHUPHQWLQJ PDVV LQ RUGHU WR HMHFW WKH DLU SRFNHWV LQ Temperature during Fermentation 7KH WHPSHUDWXUH LQ WKH EHWZHHQEHDQVIRUPHGGXULQJWKHILOOLQJDQGWRUHPRYHD IHUPHQWDWLRQ PDVV ZDV PHDVXUHG E\ SODFLQJ  ZDWHUSURRI SDUWRIWKHSXOSZDWHU SUREHV / P SW  ZLUH  DW GLIIHUHQW KHLJKWV P x $FRYHURQWKHVXUIDFHRIWKHIHUPHQWLQJPDVVWRVHSDUDWH P P  LQWR WKH PDVV DQG DW P IURP WKH HGJH LWIURPWKHHPSW\VSDFHOHIWDIWHUWKHILOOLQJ 7KHQ GDWD ZHUH UHDG DQG UHFRUGHG HDFK PLQXWH RQ DQ x $ UDNH KDV EHHQ XVHG WR VSUHDG WKH EHDQV GXULQJ ILOOLQJ DFTXLVLWLRQ XQLW $/0(02  :LPHVXUH )UDQFH  7KH DQGDOVRIRUUHPRYLQJWKHPIURPWKHIHUPHQWHUDWWKHHQG SDUW RI WKH SUREH RXWVLGH WKH IHUPHQWHU LV SURWHFWHG IURP RIIHUPHQWDWLRQ ZHDWKHUKD]DUGV x $WLOWLQJPHFKDQLVPDQGDQD[LVRIURWDWLRQ7KLVD[LVRI pH during Fermentation 'XULQJ WKH IHUPHQWDWLRQ  URWDWLRQ PXVW KDYH WKUHH IXQFWLRQV WKH ILUVW DOORZLQJ D VDPSOHVRIEHDQVDUHWDNHQSHUGD\ DWKKKKK URWDWLRQ RI WKH IHUPHQWHU WR UHDOL]H WKH WXUQLQJ 7KH KKKKKKDQGK DWGLIIHUHQWGHSWKV VHFRQG LV WR NHHS WKH IHUPHQWHU LQ D YHUWLFDO SRVLWLRQ DQG LQ GLIIHUHQW DUHDV LQ WKH IHUPHQWHU ZLWK FRULQJ RI WKH GXULQJ WKH DOFRKROLF SKDVH 7KH WKLUG LV WR DOORZ WKH VDPSOLQJSUREH$EDWFKRIJZDVFUXVKHGZLWKDSURSHOOHU IHUPHQWHUWRJRDQGWRPDLQWDLQLWVHOIKRUL]RQWDOO\GXULQJ PLOO DQG WKHQ J ZHUH ZHLJKHG RQ D SUHFLVLRQ VFDOH WKHDFHWLFSKDVHLQRUGHUWRLQFUHDVHWKHH[FKDQJHVXUIDFH “J 7KH\ ZHUH PL[HG ZLWK PO RI GLVWLOOHG ZDWHU RI WKH EHDQV ZLWK DLU DQG WR PDQDJH WKH KHDW SUHYDLOLQJ DFFRUGLQJWRWKH$VVRFLDWLRQRI2IILFLDO$QDO\WLFDO&KHPLVWV¶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ass Weight before and after Fermentation7KHWRWDOPDVV YROXPHRI9IHUP P DQGDEDVHUDGLXVUIHUPE P FI ZHLJKW RI WKH EHDQV LQVLGH WKH IHUPHQWHU ZDV REWDLQHG E\ )LJ  DGGLQJWRJHWKHUWKHVXFFHVVLYHPDVVHVZHLJKWRIWKHGLIIHUHQW  EDWFKHV LQWURGXFHG ZLWK D SUHFLVLRQ EDODQFH J 3&(3% 1  7KH VDPH SULQFLSOH ZDV XVHG DW WKH HQG RI WKH IHUPHQWDWLRQ Final Quality of Exported Beans&XWWHVWKDVEHHQGRQHWR HYDOXDWH WKH TXDOLW\ RI EHDQV DIWHU IHUPHQWDWLRQ DQG GU\LQJ %HDQVDUHFXWLQKDOIOHQJWKZLVHDQGFRORURIERWKKDOYHVZHUH H[DPLQHGLQIXOOGD\OLJKW7KHSHUFHQWDJHRIEURZQQLE ZHOO IHUPHQWHGEHDQV LVGHWHUPLQHG,WLVHVWDEOLVKHGRQEHDQV WDNHQIURPGLIIHUHQWSDUWVRIWKHEDJDIWHUFROOHFWLQJWKHEHDQV International Science Index, Nutrition and Food Engineering Vol:11, No:7, 2017 waset.org/Publication/10008106 IURPHDFKGU\HU>@

,9 5(68/76$1'',6&866,21 A. Specification and Implementation of the Experimental Fermenter 7KHDQDO\VLVRIWKHFKHPLFDOSURFHVVRIIHUPHQWDWLRQWDNLQJ LQWRDFFRXQWWKHWKUHHHVVHQWLDOIXQFWLRQVLQDFRFRDIHUPHQWHU  DOORZHGXVWRKDYHDQHZDSSURDFKLQWKHGHVLJQRIIHUPHQWHU 7KLV UHVXOWHG LQ D UHDOL]DWLRQ RI D F\OLQGULFDO IHUPHQWHU ZLWK D  



International Scholarly and Scientific Research & Innovation 11(7) 2017 560 scholar.waset.org/1999.1/10008106 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering  Vol:11, No:7, 2017

C. Modification of Bean’s pH during the Fermentation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volution of Temperature during Fermentation PHWDEROL]DWLRQ DQG FKHPLFDO LQWHUDFWLRQV 7KH DFWLYLW\ RI DFHWLFEDFWHULDEHFRPHVPRUHLQWHQVH>@ FI)LJ  'XULQJ WKH ILUVW  KRXUV WKH WHPSHUDWXUH RI WKH EHDQV LQ  WKHIHUPHQWHULQFUHDVHGIURPƒ&WRƒ&)URPKRXUVWR  KRXUV LWV UHPDLQV DERYH ƒ& DQG WKH KLJKHVW YDOXH ƒ& ‘ —””‡†DWKRXUV7KHZDYHLQWHPSHUDWXUHYDOXH DQGGHFUHDVHVDUHGXHWRWXUQLQJSURFHVV%HIRUHKRXUVRI IHUPHQWDWLRQWKHWXUQLQJFDXVHVWHPSHUDWXUHLQFUHDVHV$IWHU WKH FKDQJHV LQ WKHLU SURJUHVV DUH ORZHU 7KH H[WHUQDO HQYLURQPHQW LQ ZKLFK WKH IHUPHQWHU LV ORFDWHG KDV QR LQIOXHQFH RQ WKH HYROXWLRQ RI WKH WHPSHUDWXUH LQ EHDQV KHDS GXULQJ IHUPHQWDWLRQ 7HPSHUDWXUHV DOZD\V UHDFK  ƒ& DOWKRXJK VRPHWLPHV LW FDQ WDNH DERXW  GD\V 7KHVH WHPSHUDWXUHV DUH PXFK KLJKHU WKDQ WKRVH REWDLQHG LQ VRPH UHVHDUFK ZRUNV ZKHUH NJ RI EHDQV ZHUH XVHG >@ 1HYHUWKHOHVV WKHVH WHPSHUDWXUHV DUH SUDFWLFDOO\ LGHQWLFDO WR WKRVHPHDVXUHGLQDIHUPHQWDWLRQZLWKNJ>@$IWHU KRXUV LQWK GD\V  WKH SURSRUWLRQ RI R[LGL]HG DOFRKRO KDV  EHFRPH YHU\ ORZ >@WKLV PD\ H[SODLQ WKH QRQVLJQLILFDQW )LJ(YROXWLRQRIEHDQVS+GXULQJWKHIHUPHQWDWLRQ LQFUHDVHLQWHPSHUDWXUHDFFRPSDQ\LQJWKHWXUQLQJV FI)LJ   D. Thermal Behavior in the Heap during Turning %HIRUHWKHILUVWWXUQLQJDIWHUKRXUVRIIHUPHQWDWLRQWKH WHPSHUDWXUH HYROYHV PRUH UDSLGO\ WR P RI KHLJKW LQ WKH KHDS7KLVHYROXWLRQLVOHVVLPSRUWDQWDWPDQGVWLOOOHVVDW P$IWHUWXUQLQJE\ URWDWLRQD GHFUHDVHRI WHPSHUDWXUHLV VKRZQDWPDQWDWP0RUHRYHUDWPWKLVHYROXWLRQ LVPRGHUDWH$IWHUWKHILUVWWXUQLQJRIKRXUWKHWHPSHUDWXUH

International Science Index, Nutrition and Food Engineering Vol:11, No:7, 2017 waset.org/Publication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Ÿ7PR\Ƈ7D



International Scholarly and Scientific Research & Innovation 11(7) 2017 561 scholar.waset.org/1999.1/10008106 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering  Vol:11, No:7, 2017

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

 )LJ(IIHFWRIURWDWLRQDOWXUQLQJRQWKHWHPSHUDWXUH7DWGLIIHUHQWKHLJKWVKLQWKHIHUPHQWHGPDVVGXULQJWKHIHUPHQWDWLRQŶK PŸ K PƔK P7XUQLQJDWW KKKKKK)HUPHQWHULQKRUL]RQWDOSRVLWLRQEHWZHHQKWRK)HUPHQWHULQYHUWLFDO SRVLWLRQEHWZHHQKWRK(YROXWLRQRIWKHDPELHQWWHPSHUDWXUH 7D GXULQJIHUPHQWDWLRQƇ7D E. Effect of the Fermenter on the Mass of the Beans at the End Fermentation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

ZDWHU ZLOO EH HYDFXDWHG DV ZDWHU YDSRU RU E\ IORZ 7KH )LJ/RVVRIPDVVUHFRUGHGDIWHUVHYHUDOIHUPHQWDWLRQV0 EHIRUH IHUPHQWDWLRQ SURFHVV LV UHVSRQVLEOH IRU WKH ORVV RI PDVV DQG IHUPHQWDWLRQ 0 DIWHUIHUPHQWDWLRQ  UHODWHG SURGXFWV IURP DOFRKROLF IHUPHQWDWLRQ ,QGHHG VRPH F. Quality of the Beans at the End of the Process ZRUNV RQ WKH IHUPHQWDWLRQ RI WKH GDWHV GDWHV SDOP IUXLW  (Fermentation and Drying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nternational Science Index, Nutrition and Food Engineering Vol:11, No:7, 2017 waset.org/Publication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



International Scholarly and Scientific Research & Innovation 11(7) 2017 562 scholar.waset.org/1999.1/10008106 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering  Vol:11, No:7, 2017

9 &21&/86,21 >@ - 9LQFHQW ³,QIOXHQFH GH GLIIpUHQWV WUDLWHPHQWV WHFKQRORJLTXHV VXU OD IHUPHQWDWLRQGXFDFDRHWOHJR€WGXFKRFRODW´Cafe CacaoYROSS 7KHVH UHVXOWV VKRZ WKDW GXULQJ WKH IHUPHQWDWLRQV LQ RXU ± HTXLSPHQW WKH WHPSHUDWXUH RI  ƒ & LQ WKH IHUPHQWDWLRQ >@ 6 7 *XHKL 6 'DERQQH / %DQ.RIIL ' . .HGMHER DQG * , % UG =DKRXOL³(IIHFWRIWXUQLQJEHDQVDQGIHUPHQWDWLRQPHWKRGRQWKHDFLGLW\ PDVVDOORZVWRDFWLYDWHWKHFKDQJHLQVLGHWKHQLEVLQFHWKH  DQG SK\VLFDO TXDOLW\ RI UDZ FRFRD EHDQV´ Adv. J. Food Sci. Technol. GD\ 7KH PRYHPHQWV RI WKH PDVV E\ WKLV W\SH RI URWDWLRQ YROQRSS± FRPELQHGZLWKWKHKRPRJHQL]DWLRQRIWKHWHPSHUDWXUHDQGE\ >@ -*ULPDOGL³RZX´Café Cacao ThéYROSS± WKH KRUL]RQWDO SRVLWLRQ LQ WKH DFHWLF SKDVH RI WKH IHUPHQWHU >@ ' 6 1LHOVHQ ³7KH PLFURELRORJ\ RI *KDQDLDQ FRFRD IHUPHQWDWLRQV´ .¡EHQKDYQV8QLYHUVLWHW¶.¡EHQKDYQV8QLYHUVLWHW¶/8..(7'HW FRQWULEXWH HIILFLHQWO\ WR KDYH D KLJK SURSRUWLRQ RI ZHOO %LRYLGHQVNDEHOLJH )DNXOWHW IRU )¡GHYDUHU 9HWHULQ?D HUPHGLFLQ RJ IHUPHQWHGEHDQV  ,WLVDOVRREVHUYHGWKDWWKHWXUQLQJ 1DWXUUHVVRXUFHU)DFXOW\ RI /LIH 6FLHQFHV /8..(7  ,QVWLWXW IRU EHIRUHKRXUVFRQWULEXWHVWRLQFUHDVHWKHWHPSHUDWXUHLQWKH )¡GHYDUHYLGHQVNDE'HSDUWPHQW RI )RRG 6FLHQFH  ,QVWLWXW IRU )¡GHYDUHYLGHQVNDE  )¡GHYDUHPLNURELRORJL'HSDUWPHQW RI )RRG IHUPHQWDWLRQKHDS0RUHRYHUWKHS+YDOXHVRIWKHEHDQDUHLQ 6FLHQFH)RRG0LFURELRORJ\ WKH UDQJH OHDGLQJ WR WKH EHWWHU DFWLYLW\ RI HQ]\PHV IRU >@ 0 %DUHO ³7UDLWHPHQW GX FDFDR SDU IHUPHQWHXU HW VpFKRLU LQWpJUpV´ SURGXFWLRQ RI WKH DURPDWLF FRPSRXQGV )LQDOO\ WKH SRVVLEOH Plant. Rech. Dév.YROQRSS± >@ -HDQ%UDXGHDX³(WXGH6FLHQWLILTXHOH&DFDR\HU´ DQWLFLSDWLRQRIWKHPDVVZHLJKWDWWKHHQGRIWKHIHUPHQWDWLRQ >@ / %DQNRII * 2XDWWDUD 7 .DURX 6 7 *XHKL - 1HPOLQ DQG - PDNHV LW SRVVLEOH WR SUHGLFW WKH QHFHVVDU\ ORJLVWLFV IRU WKH 'LRSRK ³,PSDFWV GH OD IHUPHQWDWLRQ GX FDFDR VXU OD FURLVVDQFH GH OD IROORZLQJWUHDWPHQWV7KLVLPSURYHGIHUPHQWHUPDGHRIORFDO IORUHPLFURELHQQHHWODTXDOLWHGHVIHYHVPDUFKDQGHV´Agron. Afr.YRO QRSS± PDWHULDOVLQWHJUDWLQJWKHPDLQIXQFWLRQVRIWKHIHUPHQWHUJLYHV >@ *9GH0HOR3HUHLUD.70DJDOKmHV(*GH$OPHLGD,GD6LOYD JRRGUHVXOWV,WVRULJLQDOLW\LVLQLWVUHDOL]DWLRQDQGLQLWVZD\ &RHOKR DQG 5 ) 6FKZDQ ³6SRQWDQHRXV FRFRD EHDQ IHUPHQWDWLRQ WR PDQDJH LW ZLWK DQ HDV\ IXQFWLRQLQJ 7KHLU DFWLRQV RQ WKH FDUULHG RXW LQ D QRYHOGHVLJQ VWDLQOHVV VWHHO WDQN ,QIOXHQFH RQ WKH GHYHORSPHQW RI PLFURRUJDQLVPV DQG RQ FKHPLFDO G\QDPLFV RI PLFURELDO SRSXODWLRQV DQG SK\VLFDO±FKHPLFDO SURSHUWLHV´ Int. J. Food Microbiol.YROQRSS± PRGLILFDWLRQV KDYH WR EH VWXGLHG DQG FRPSDUHG ZLWK RWKHU >@ 0 $SUL\DQWR ( +DUPD\DQL DQG RWKHUV ³6WXG\ RQ HIIHFW RI W\SHVRIIHUPHQWHU IHUPHQWDWLRQWRWKHTXDOLW\SDUDPHWHURIFRFRDEHDQLQ,QGRQHVLD´Asian J. Dairy Food Res.YROQRSS± >@ 58+DWPL0.REDUVLKDQG1&DK\DQLQJUXP³)XQJLOHYHODQDO\VLV $&.12:/('*(0(17 RIFRFRDEHDQVEDVHGRQIHUPHQWDWLRQER[W\SHDQGGXUDWLRQ´Procedia :H ZRXOG OLNH WR WKDQN WKH &{WH G ,YRLUH 6WDWH IRU WKH Food Sci.YROSS± >@ 6+HQFNH³8WLOLVDWLRQDOLPHQWDLUHGHVOHYXUHV´ ILQDQFLQJ JUDQWHG WKURXJK WKH 3UH6H'&L DQG $058*(&, >@ $%RXODO=%HQEUDKLP%%HQDOLDQG6/DGMHO³(WXGHFRPSDUDWLYH SURMHFWVXQGHUWKHGHEWUHGXFWLRQFRQWUDFWDVZHOODVWKH,5' GH UHQGHPHQW GH OD SURGXFWLRQ GpWKDQRO GH GHX[ YDULpWpV GH GDWWHV DQGWKH)UHQFK(PEDVV\LQ&{WHG¶,YRLUHIRUWKHPDQDJHPHQW FRPPXQHVGHIDLEOHYDOHXUFRPPHUFLDOH 7LQDFHXUHW$JKPRX GH6XG± 2XHVWGHO$OJpULH´Rev. Energ. RenouvelablesYROQRSS± RIWKHREWDLQHGILQDQFLQJ$WWKHVDPHWLPHZHZRXOGOLNHWR  WKDQN WKH 6$% IRU WKH VXSSO\ RI SODQW PDWHULDO DQG WKH >@ : $OEHUWLQ et al. ³)HUPHQWDWLRQ UDWH SRSXODWLRQ VL]H &2 IOX[ DQG ZRUNLQJVLWH TXDQWLWDWLYH SURWHRPLFV D PXOWLOHYHO DSSURDFK DSSOLHG WR DOFRKROLF IHUPHQWDWLRQ LQ 6DFFKDURP\FHV FHUHYLVLDH´ LQ Oeno2011: Actes de colloques du 9e symposium international d’oenologie de Bordeaux 5()(5(1&(6 S >@ /'H9X\VWDQG6:HFN[³7KHFRFRDEHDQIHUPHQWDWLRQSURFHVVIURP >@ - :ROOJDVW DQG ( $QNODP ³5HYLHZ RQ SRO\SKHQROV LQ 7KHREURPD HFRV\VWHPDQDO\VLVWRVWDUWHUFXOWXUHGHYHORSPHQW´J. Appl. Microbiol. FDFDRFKDQJHVLQFRPSRVLWLRQGXULQJWKHPDQXIDFWXUHRIFKRFRODWHDQG  PHWKRGRORJ\IRULGHQWLILFDWLRQDQGTXDQWLILFDWLRQ´Food Res. Int.YRO >@ '+2XDWWDUD+*2XDWWDUD%**RXDOLH/0.RXDPHDQG6/ QRSS± 1LDPNH³%LRFKHPLFDODQGIXQFWLRQDOSURSHUWLHVRIODFWLFDFLGEDFWHULD  LVRODWHGIURP,YRULDQFRFRDIHUPHQWLQJEHDQV´J. Appl. Biosci.YRO SS± >@ 0 %DUHO Qualité du cacao L’impact du traitement post-récolte TXDH  >@ 5 ) 6FKZDQ DQG $ ( :KHDOV ³7KH PLFURELRORJ\ RI FRFRD IHUPHQWDWLRQ DQG LWV UROH LQ FKRFRODWH TXDOLW\´ Crit. Rev. Food Sci. Nutr.YROQRSS± >@ 3 7LVVRW ³/D IHUPHQWDWLRQ GX &DFDR´ Rev. Bot. Appliquée Agric. ColonYROQRSS± >@ 6 6 7KRPSVRQ . % 0LOOHU DQG $ 6 /RSH] ³&RFRD DQG FRIIHH´ Food Microbiol.Fundam. Front.YRO >@ 0%DUHO³/DIHUPHQWDWLRQGXFDFDROHPR\HQGHO¶DSSUpFLHUHWGHOD

International Science Index, Nutrition and Food Engineering Vol:11, No:7, 2017 waset.org/Publication/10008106 PDLWULVHU´Ind. Aliment. Agric.YROQRSS± >@ ($IRDNZD-.RQJRU-7DNUDPD$%XGXDQGRWKHUV³&KDQJHVLQ QLE DFLGLILFDWLRQ DQG ELRFKHPLFDO FRPSRVLWLRQ GXULQJ IHUPHQWDWLRQ RI SXOSSUHFRQGLWLRQHGFRFRD 7KHREURPDFDFDR EHDQV´Int. Food Res. J.YROQRSS± >@ % %LHKO - 9RLJW + +HLQULFKV 9 6HQMXN DQG * %\WRI ³S+ GHSHQGHQW HQ]\PDWLF IRUPDWLRQ RI ROLJRSHSWLGHV DQG DPLQR DFLGVWKH DURPD SUHFXUVRUV LQ UDZ FRFRD EHDQV´ LQ XIth international cocoa research conference. Cocoa Producers Alliance: Yamassoukro, Ivory CoastSS± >@ % %LHKO ( %UXQQHU ' 3DVVHUQ 9 & 4XHVQHO DQG ' $GRPDNR ³$FLGLILFDWLRQ SURWHRO\VLV DQG IODYRXU SRWHQWLDO LQ IHUPHQWLQJ FRFRD EHDQV´J. Sci. Food Agric.YROQRSS±



International Scholarly and Scientific Research & Innovation 11(7) 2017 563 scholar.waset.org/1999.1/10008106