dc.contributor.advisor | García Vásquez, Guillermo Enrique | |
dc.contributor.author | Pullupaxi Hidalgo, Daniel Ángel | |
dc.date.accessioned | 2025-05-12T19:27:42Z | |
dc.date.available | 2025-05-12T19:27:42Z | |
dc.date.issued | 2025 | |
dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18341 | |
dc.description | This study analyzes the fermentation methods of CCN-51 cocoa beans and their influence on bean quality to improve the physicochemical and sensory characteristics of chocolate. The objective of this project is to describe the fermentation methods of CCN-51 cocoa beans (Theobroma cacao L.) to improve the physical-chemical and sensory profiles of chocolate. The methodology implemented was bibliographic research from various sources, such as websites, scientific articles, books, academic journals, theses, and specialized technical manuals. The results obtained detailed the main fermentation processes, such as the use of wooden boxes, stainless steel fermentation, and rotating barrels, evaluating their impact on parameters such as temperature, pH, humidity, and oxygenation. It is concluded that fermentation in wooden boxes maintains optimal temperatures between 45°C and 52°C, promoting microbial activity and reducing acidity, which improves the organoleptic properties of cocoa. Stainless steel fermenters allow for greater environmental control, ensuring uniform fermentation and reducing sensory defects. Fermentation in rotating barrels improves aeration and heat distribution, favoring the development of aromatic compounds. The implementation of advanced monitoring and control technologies, as well as the training of producers, is recommended to improve the quality of CCN-51 cocoa in the chocolate industry. As a general conclusion, this research falls within the area of agricultural, environmental, biodiversity, and biotechnology resources, addressing the topic of cocoa (Theobroma cacao L.) fermentation methods | es_ES |
dc.description | This study analyzes the fermentation methods of CCN-51 cocoa beans and their influence on bean quality to improve the physicochemical and sensory characteristics of chocolate. The objective of this project is to describe the fermentation methods of CCN-51 cocoa beans (Theobroma cacao L.) to improve the physical-chemical and sensory profiles of chocolate. The methodology implemented was bibliographic research from various sources, such as websites, scientific articles, books, academic journals, theses, and specialized technical manuals. The results obtained detailed the main fermentation processes, such as the use of wooden boxes, stainless steel fermentation, and rotating barrels, evaluating their impact on parameters such as temperature, pH, humidity, and oxygenation. It is concluded that fermentation in wooden boxes maintains optimal temperatures between 45°C and 52°C, promoting microbial activity and reducing acidity, which improves the organoleptic properties of cocoa. Stainless steel fermenters allow for greater environmental control, ensuring uniform fermentation and reducing sensory defects. Fermentation in rotating barrels improves aeration and heat distribution, favoring the development of aromatic compounds. The implementation of advanced monitoring and control technologies, as well as the training of producers, is recommended to improve the quality of CCN-51 cocoa in the chocolate industry. As a general conclusion, this research falls within the area of agricultural, environmental, biodiversity, and biotechnology resources, addressing the topic of cocoa (Theobroma cacao L.) fermentation methods | es_ES |
dc.description.abstract | El presente estudio analiza los métodos de fermentación del cacao CCN-51 y su influencia en la calidad de los granos para mejorar las características fisicoquímico y sensoriales del chocolate. El objetivo del proyecto es describir los métodos de fermentación de cacao (Theobroma cacao L.) CCN-51 para el mejoramiento de los perfiles físicos-químicos y sensoriales del chocolate. La metodología implementada fue investigación bibliográfica proveniente de diversas fuentes, tales como sitios web, artículos científicos, libros, revistas académicas, tesis y manuales técnicos especializados. En los resultados obtenidos se detallaron los principales procesos de fermentación, como el uso de cajas de madera, fermentación de acero inoxidable y barriles rotatorios, evaluando su impacto sobre parámetros como temperatura, pH, humedad y oxigenación. Se concluye que la fermentación en cajas de madera mantiene temperaturas óptimas entre 45 °C y 52 °C, promoviendo la actividad microbiana y reduciendo la acidez, lo que mejora las propiedades organolépticas del cacao. Los fermentadores de acero inoxidable permiten un mayor control ambiental, garantizando una fermentación uniforme y reduciendo defectos sensoriales. La fermentación en barriles rotatorios mejora la aireación y distribución térmica, favoreciendo el desarrollo de compuestos aromáticos. Se recomienda la implementación de tecnologías avanzadas de monitoreo y control, así como la capacitación de los productores para mejorar la calidad del cacao CCN-51 en la industria chocolatera. Como conclusión general esta investigación se enmarca en el área de Recursos agropecuarios, ambientales, biodiversidad y biotecnología, abordando el tema de los métodos de fermentación de cacao (Theobroma cacao L.). | es_ES |
dc.format.extent | 40 p. | es_ES |
dc.language.iso | es | es_ES |
dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | Métodos de fermentación | es_ES |
dc.subject | organolépticas | es_ES |
dc.subject | Postcosecha | es_ES |
dc.subject | Perfiles físicos | es_ES |
dc.subject | Perfiles químicos | es_ES |
dc.title | Métodos de fermentación de cacao (Theobroma cacao L.) CCN-51 para el mejoramiento de los perfiles físicos-químicos y sensoriales del chocolate | es_ES |
dc.type | bachelorThesis | es_ES |