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Feuchtthermische Behandlung zur Keimreduktion von Kakaobohnen

Steam treatment of cocoa beans for microbial count reduction
 
: Cerny, G.

Tagungsband des 2. Internationalen Kakao- und Schokoladenkongresses. Vortrag 12
1991
7 pp. : Lit.
Internationaler Kakao- und Schokoladenkongreß <2, 1991, München>
German
Conference Paper
Fraunhofer ILV ( IVV) ()
aroma; cocoa bean; flavour; Hitzebehandlung; Kakao; microorganism; Mikroorganismus; Sattdampf; saturated steam; thermal treatment

Abstract
The microbial load of cocoa beans could be significantly reduced by application of saturated steam under pressure (6 bar) for a few seconds. Preheating of the cocoa beans by means of hot air up to 140 degree C prior to steam treatment increased the inactivation rate of microorganisms and reduced the amount of residual condensate. Under optimal conditions no flavour losses could be observed.

: http://publica.fraunhofer.de/documents/PX-14365.html