Incidencia del estado de madurez, tiempo y temperatura de fermentación sobre los parámetros de calidad en granos de cacao para exportación
| dc.contributor.advisor | Medina Burbano, Roberto | |
| dc.contributor.author | Mariño Palacios, Leonor Sabina | |
| dc.date.accessioned | 2024-08-30T16:21:10Z | |
| dc.date.available | 2024-08-30T16:21:10Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17067 | |
| dc.description | Cocoa alcohol loses between 5 % and 15 % during production and storage due to factors such as evaporation, 40 % of the losses in organoleptic quality of Ecuadorian cocoa are due to inadequate fermentation practices; this percentage reflects the critical importance of optimizing time and temperature variables during the fermentation process, fermentation of cocoa beans is the most critical stage in chocolate making, where the fresh beans undergo a controlled period of biochemical decay; the fermentation time varies between 5 and 7 days on average, and it is in this process that the authentic flavors and aromas of cocoa develop; this work is based on the domains of agricultural resources, environment, biodiversity and biotechnology, the proposed topic is "Analysis of the incidence of the state of maturity, time and temperature of fermentation on the quality parameters in cocoa beans for export"; this paper was made by collecting a comprehensive list of bibliographic data from various sources including google academic, worldcatorg, books, academic journals, high impact scientific articles, theses and technical manuals. | es_ES |
| dc.description | Cocoa alcohol loses between 5 % and 15 % during production and storage due to factors such as evaporation, 40 % of the losses in organoleptic quality of Ecuadorian cocoa are due to inadequate fermentation practices; this percentage reflects the critical importance of optimizing time and temperature variables during the fermentation process, fermentation of cocoa beans is the most critical stage in chocolate making, where the fresh beans undergo a controlled period of biochemical decay; the fermentation time varies between 5 and 7 days on average, and it is in this process that the authentic flavors and aromas of cocoa develop; this work is based on the domains of agricultural resources, environment, biodiversity and biotechnology, the proposed topic is "Analysis of the incidence of the state of maturity, time and temperature of fermentation on the quality parameters in cocoa beans for export"; this paper was made by collecting a comprehensive list of bibliographic data from various sources including google academic, worldcatorg, books, academic journals, high impact scientific articles, theses and technical manuals. | es_ES |
| dc.description.abstract | El alcohol de cacao pierde entre el 5 % y el 15 % durante la producción y el almacenamiento debido a factores como la evaporación, el 40 % de las pérdidas en calidad organoléptica del cacao ecuatoriano se deben a prácticas de fermentación inadecuadas; este porcentaje refleja la importancia crítica de optimizar las variables de tiempo y temperatura durante el proceso de fermentación, la fermentación de los granos de cacao es la etapa más crítica en la elaboración del chocolate, donde los granos frescos sufren un periodo controlado de decadencia bioquímica; el tiempo de fermentación varía entre 5 y 7 días en promedio, y es en este proceso en el que se desarrollan los sabores y aromas auténticos del cacao; el presente trabajo se basa en los dominios de Recursos agropecuarios, ambiente, biodiversidad y biotecnología, el tema propuesto es “Análisis de la incidencia del estado de madurez, tiempo y temperatura de fermentación sobre los parámetros de calidad en granos de cacao para exportación”; el presente documento se realizó mediante la recopilación de una lista completa de datos bibliográficos de diversas fuentes, incluidos google academic, worldcatorg, libros, revistas académicas, artículos científicos de alto impacto, tesis y manuales técnicos. | es_ES |
| dc.format.extent | 33 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | Babahoyo, Ecuador | 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 | Calidad | es_ES |
| dc.subject | Variedad | es_ES |
| dc.subject | Exportación | es_ES |
| dc.subject | Ecuador | es_ES |
| dc.title | Incidencia del estado de madurez, tiempo y temperatura de fermentación sobre los parámetros de calidad en granos de cacao para exportación | es_ES |
| dc.type | bachelorThesis | es_ES |
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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 Ecuador