Mostrar el registro sencillo del ítem
Proceso de beneficiado del cacao en la calidad de los granos
| dc.contributor.advisor | Goyes Cabezas, Víctor Julio | |
| dc.contributor.author | Estrada Tapia, Ronald Verny | |
| dc.date.accessioned | 2024-04-09T15:21:37Z | |
| dc.date.available | 2024-04-09T15:21:37Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/15996 | |
| dc.description | The processing of cocoa is the processing of cocoa beans to achieve the necessary physical, chemical and sensory conditions required by the market and the final consumer and in addition to achieving better quality of the raw material. The information obtained was carried out through the analysis, synthesis and summary technique, with the sole objective of installing specific information corresponding to the project. From the above details, it is determined that the importance of cocoa quality is defined as a set of required properties; The properties of cocoa are determined by market demand, where they can be evaluated from three aspects: physical, chemical and sensory. The quality characteristics of cocoa beans are achieved through several processes that are defined as a whole as processing, which are: Harvesting, Fermentation, Drying, Cleaning and selection and Storage. During the harvest it is important to take into consideration that the ears mature and during this time they change color: green turns yellow, red turns orange from red; Additionally, if they sound hollow when you hit them, it is because they are ready to be harvested. The box fermentation process is recommended for farmers who produce small quantities of cocoa per harvest, where it is recommended to build and use wooden boxes with multiple compartments (at least two). There are two common drying systems in our environment: natural drying systems and artificial drying systems. | es_ES |
| dc.description | The processing of cocoa is the processing of cocoa beans to achieve the necessary physical, chemical and sensory conditions required by the market and the final consumer and in addition to achieving better quality of the raw material. The information obtained was carried out through the analysis, synthesis and summary technique, with the sole objective of installing specific information corresponding to the project. From the above details, it is determined that the importance of cocoa quality is defined as a set of required properties; The properties of cocoa are determined by market demand, where they can be evaluated from three aspects: physical, chemical and sensory. The quality characteristics of cocoa beans are achieved through several processes that are defined as a whole as processing, which are: Harvesting, Fermentation, Drying, Cleaning and selection and Storage. During the harvest it is important to take into consideration that the ears mature and during this time they change color: green turns yellow, red turns orange from red; Additionally, if they sound hollow when you hit them, it is because they are ready to be harvested. The box fermentation process is recommended for farmers who produce small quantities of cocoa per harvest, where it is recommended to build and use wooden boxes with multiple compartments (at least two). There are two common drying systems in our environment: natural drying systems and artificial drying systems. | es_ES |
| dc.description.abstract | El beneficiado del cacao es el procesamiento de los granos de cacao para lograr las condiciones físicas, químicas y sensoriales necesarias que requiere el mercado y el consumidor final y además de lograr una mejor calidad de la materia prima. La información que se obtuvo fue efectuada mediante la técnica de análisis, síntesis y resumen, con el único objetivo de instaurar la información específica en correspondencia al proyecto. Por lo anteriormente detallado se determinó que la importancia de la calidad del cacao se define como un conjunto de propiedades requeridas; las propiedades del cacao están determinadas por la demanda del mercado, donde se pueden evaluar desde tres aspectos: físico, químico y sensorial. Las características de calidad los granos de cacao se logran mediante varios procesos que se definen en su conjunto como beneficiado, los mismos que son: Cosecha, Fermentación, Secado, Limpieza y selección y Almacenamiento. En la cosecha es importante tomar en consideración que las mazorcas maduran y durante este tiempo cambian de color: el verde se vuelve amarillo, el rojo se vuelve naranja a partir del rojo; además, si al golpearlas suenan huecas es porque están listas para ser cosechadas. El proceso de fermentación en cajones es recomendado para los agricultores que producen pequeñas cantidades de cacao por cosecha, donde se recomienda construir y utilizar cajas de madera con múltiples compartimentos (al menos dos). Existen dos sistemas de secado habituales en nuestro entorno: los sistemas de secado naturales y los sistemas de secado artificiales. | es_ES |
| dc.format.extent | 30 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Cosecha | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.subject | Secado | es_ES |
| dc.subject | Almacenamiento | es_ES |
| dc.title | Proceso de beneficiado del cacao en la calidad de los granos | es_ES |
| dc.type | bachelorThesis | es_ES |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
Excepto si se señala otra cosa, la licencia del ítem se describe como Atribución-NoComercial-SinDerivadas 3.0 Ecuador