Cerny, G.G.Cerny2022-03-082022-03-081991https://publica.fraunhofer.de/handle/publica/318629The 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.dearomacocoa beanflavourHitzebehandlungKakaomicroorganismMikroorganismusSattdampfsaturated steamthermal treatment664688conference paper