Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis
Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Becerra, Lili Dahiana [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022transfer abstract |
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| Schlagwörter: |
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| Umfang: |
15 |
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| Übergeordnetes Werk: |
Enthalten in: Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network - Liu, Xin ELSEVIER, 2019, Amsterdam |
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| Übergeordnetes Werk: |
volume:136 ; year:2022 ; pages:211-225 ; extent:15 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.fbp.2022.10.008 |
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| 245 | 1 | 0 | |a Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis |
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| 520 | |a Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. | ||
| 520 | |a Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. | ||
| 650 | 7 | |a Reducing sugars |2 Elsevier | |
| 650 | 7 | |a Controlled cocoa postharvest transformation |2 Elsevier | |
| 650 | 7 | |a Mass transfer |2 Elsevier | |
| 650 | 7 | |a Organic acids |2 Elsevier | |
| 700 | 1 | |a Zuluaga, Martha |4 oth | |
| 700 | 1 | |a Mayorga, Edgar Yesid |4 oth | |
| 700 | 1 | |a Moreno, Fabián L. |4 oth | |
| 700 | 1 | |a Ruíz, Ruth Y. |4 oth | |
| 700 | 1 | |a Escobar, Sebastián |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Liu, Xin ELSEVIER |t Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network |d 2019 |g Amsterdam |w (DE-627)ELV002723557 |
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10.1016/j.fbp.2022.10.008 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001969.pica (DE-627)ELV059544996 (ELSEVIER)S0960-3085(22)00124-9 DE-627 ger DE-627 rakwb eng 004 VZ 54.32 bkl 53.74 bkl Becerra, Lili Dahiana verfasserin aut Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis 2022transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Reducing sugars Elsevier Controlled cocoa postharvest transformation Elsevier Mass transfer Elsevier Organic acids Elsevier Zuluaga, Martha oth Mayorga, Edgar Yesid oth Moreno, Fabián L. oth Ruíz, Ruth Y. oth Escobar, Sebastián oth Enthalten in Elsevier Liu, Xin ELSEVIER Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network 2019 Amsterdam (DE-627)ELV002723557 volume:136 year:2022 pages:211-225 extent:15 https://doi.org/10.1016/j.fbp.2022.10.008 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.32 Rechnerkommunikation VZ 53.74 Hochfrequenztechnik Funktechnik VZ AR 136 2022 211-225 15 |
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10.1016/j.fbp.2022.10.008 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001969.pica (DE-627)ELV059544996 (ELSEVIER)S0960-3085(22)00124-9 DE-627 ger DE-627 rakwb eng 004 VZ 54.32 bkl 53.74 bkl Becerra, Lili Dahiana verfasserin aut Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis 2022transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Reducing sugars Elsevier Controlled cocoa postharvest transformation Elsevier Mass transfer Elsevier Organic acids Elsevier Zuluaga, Martha oth Mayorga, Edgar Yesid oth Moreno, Fabián L. oth Ruíz, Ruth Y. oth Escobar, Sebastián oth Enthalten in Elsevier Liu, Xin ELSEVIER Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network 2019 Amsterdam (DE-627)ELV002723557 volume:136 year:2022 pages:211-225 extent:15 https://doi.org/10.1016/j.fbp.2022.10.008 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.32 Rechnerkommunikation VZ 53.74 Hochfrequenztechnik Funktechnik VZ AR 136 2022 211-225 15 |
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10.1016/j.fbp.2022.10.008 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001969.pica (DE-627)ELV059544996 (ELSEVIER)S0960-3085(22)00124-9 DE-627 ger DE-627 rakwb eng 004 VZ 54.32 bkl 53.74 bkl Becerra, Lili Dahiana verfasserin aut Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis 2022transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Reducing sugars Elsevier Controlled cocoa postharvest transformation Elsevier Mass transfer Elsevier Organic acids Elsevier Zuluaga, Martha oth Mayorga, Edgar Yesid oth Moreno, Fabián L. oth Ruíz, Ruth Y. oth Escobar, Sebastián oth Enthalten in Elsevier Liu, Xin ELSEVIER Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network 2019 Amsterdam (DE-627)ELV002723557 volume:136 year:2022 pages:211-225 extent:15 https://doi.org/10.1016/j.fbp.2022.10.008 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.32 Rechnerkommunikation VZ 53.74 Hochfrequenztechnik Funktechnik VZ AR 136 2022 211-225 15 |
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10.1016/j.fbp.2022.10.008 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001969.pica (DE-627)ELV059544996 (ELSEVIER)S0960-3085(22)00124-9 DE-627 ger DE-627 rakwb eng 004 VZ 54.32 bkl 53.74 bkl Becerra, Lili Dahiana verfasserin aut Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis 2022transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Reducing sugars Elsevier Controlled cocoa postharvest transformation Elsevier Mass transfer Elsevier Organic acids Elsevier Zuluaga, Martha oth Mayorga, Edgar Yesid oth Moreno, Fabián L. oth Ruíz, Ruth Y. oth Escobar, Sebastián oth Enthalten in Elsevier Liu, Xin ELSEVIER Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network 2019 Amsterdam (DE-627)ELV002723557 volume:136 year:2022 pages:211-225 extent:15 https://doi.org/10.1016/j.fbp.2022.10.008 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.32 Rechnerkommunikation VZ 53.74 Hochfrequenztechnik Funktechnik VZ AR 136 2022 211-225 15 |
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10.1016/j.fbp.2022.10.008 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001969.pica (DE-627)ELV059544996 (ELSEVIER)S0960-3085(22)00124-9 DE-627 ger DE-627 rakwb eng 004 VZ 54.32 bkl 53.74 bkl Becerra, Lili Dahiana verfasserin aut Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis 2022transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. Reducing sugars Elsevier Controlled cocoa postharvest transformation Elsevier Mass transfer Elsevier Organic acids Elsevier Zuluaga, Martha oth Mayorga, Edgar Yesid oth Moreno, Fabián L. oth Ruíz, Ruth Y. oth Escobar, Sebastián oth Enthalten in Elsevier Liu, Xin ELSEVIER Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network 2019 Amsterdam (DE-627)ELV002723557 volume:136 year:2022 pages:211-225 extent:15 https://doi.org/10.1016/j.fbp.2022.10.008 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U 54.32 Rechnerkommunikation VZ 53.74 Hochfrequenztechnik Funktechnik VZ AR 136 2022 211-225 15 |
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Enthalten in Intelligent clustering cooperative spectrum sensing based on Bayesian learning for cognitive radio network Amsterdam volume:136 year:2022 pages:211-225 extent:15 |
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cocoa seed transformation under controlled process conditions: modelling of the mass transfer of organic acids and reducing sugar formation analysis |
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Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis |
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Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. |
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Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. |
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Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control operational variables. This study evaluates the effect of organic acids (acetic, lactic, and citric acids) and the physicochemical conditions of the process (organic acid concentration, temperature, stirring rate, and solid–liquid ratio) on the mass transfer phenomena and the formation of reducing sugars. Fick's second law modelled the mass transfer of organic acids into the seed. The effective diffusivity and the mass transfer coefficients depended on the organic acid used in the controlled transformation. All the operational variables evaluated were statistically significant in the mass transfer of lactic and citric acids, while the concentration was not significant for acetic acid. The organic acid concentration influenced the reducing sugar content in the cocoa beans in the acetic acid trials, while both the concentration and the temperature influenced the reducing sugar content in the lactic and citric acid trials. This study is a first step in defining contour limit values of the operational variables that control the transformation of cocoa seeds, leading to its optimisation and, ultimately, the scale-up process. |
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Zuluaga, Martha Mayorga, Edgar Yesid Moreno, Fabián L. Ruíz, Ruth Y. Escobar, Sebastián |
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