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| Fraga, R.; Carrillo, M.; Pedroso, H.. |
| Se evaluaron las pérdidas que Lasioderma serricorne (F.) y Araecerus fasciculatus (De G.), ocasionaron en el cacao almacenado durante tres meses bajo condiciones controladas de temperatura (28 ± 2 ºC) y humedad relativa (73 %). Se determinó el consumo de materia seca de cada estadio biológico activo y la pérdida de peso, los granos dañados y la producción de polvo, ocasionada por cada especie durante su desarrollo. Los estadios larval y adulto de L. sericorne fueron los que mayor cantidad de cacao ingirieron, alcanzando valores de 6,76 y 0,81 mg, respectivamente. A los 90 días de almacenamiento, la especie L. serricorne ocasionó 20,3 % de pérdida en peso, 31,5 % de granos dañados y 14,8 % de producción de polvo. |
| Tipo: Journal Contribution |
Palavras-chave: Weight; Storage; Temperature; Cocoa beans; Weight losses; Spoilage; Humidity; Pests. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5011 |
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| ALMEIDA,Silvana de F. Oliveira de; SILVA,Letícia R Carvalho; JUNIOR,Gilson Celso A. Chagas; OLIVEIRA,Guilherme; SILVA,Silvia Helena Marques da; VASCONCELOS,Santelmo; LOPES,Alessandra Santos. |
| ABSTRACT The purpose of this study was to identify the yeasts involved in spontaneous fermentation of cocoa from the Brazilian Amazon region. The fermentation process was carried out experimentally with cocoa seeds from two sites (Medicilândia and Tucumã), State of Pará, northern Brazil, during a six-day period. Totals of 44 yeasts were isolated from Medicilândia and 29 from Tucumã. Molecular identification was carried out by sequencing the D1/D2 region fragment of the rRNA 26S gene, expanded with universal primers for the NL1GC and LS2 eukaryotes. Pichia manshurica and Saccharomyces cerevisiae were identified in Medicilândia and five yeast species (Pichia fermentans, P. kudriavzevii, P. manshurica, S. cerevisiae and Zygosaccharomyces bailii) were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Accession; Molecular identification; Cocoa beans; Pichia Manshurica; Saccharomyces cerevisiae; Theobroma cacao. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672019000100064 |
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| Ogunsina, Babatunde Sunday. |
| This paper aims to analyse the direct energy utilization in the processing of cocoa beans into powder using energy from the national grid and diesel engine in some cocoa processing factories located in South-western Nigeria. Energy consumption in the processing of cocoa beans into powder was evaluated for the eight major unit operations that cocoa processing entails, namely: cleaning, roasting, winnowing, milling, alkalizing, pressing, butter packing and grinding/sieving. The data obtained were imputed into existing energy equation to estimate the energy requirement for each of the eight unit operations. The results show that total energy expenditure in the processing of raw cocoa bean into powder were 1.815 and 2.384 MJ/Kg using national grid (PHCN) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cocoa beans; Cocoa powder; Energy consumption. |
| Ano: 2017 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3949 |
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