Options
1991
Conference Paper
Title
Feuchtthermische Behandlung zur Keimreduktion von Kakaobohnen
Other Title
Steam treatment of cocoa beans for microbial count reduction
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.