Turning design optimation for bulk cocoa fermentation process
نویسندگان
چکیده
منابع مشابه
Complete Partial Control Design for Extractive Fermentation Process
In this paper, the methodology for complete partial control design based on a novel PCA-based technique incorporating the inventory and constraint control objectives is described. Brief descriptions on the PCA-based technique, some definitions and criteria are also presented. The application of the methodology is demonstrated using a case study of extractive alcoholic fermentation process. Resu...
متن کاملNanoscale Bulk MOSFET Design and Process Technology for Reduced Variability
Nanoscale Bulk MOSFET Design and Process Technology for Reduced Variability
متن کاملWeissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation.
During a study on lactic acid bacteria (and their species diversity) in spontaneous heap fermentations of Ghanaian cocoa beans, two strains, designated 215(T) and 194B, were isolated. A phylogenetic analysis based on 16S rRNA gene sequences demonstrated that these strains represented a distinct lineage close to the genus Weissella and showing only 92.1 % 16S rRNA gene sequence similarity with r...
متن کاملBacteria in Wooden Box Fermentation of Cocoa in Daklak, Vietnam
There are five main groups of microorganisms that participate in fermenting cocoa: filamentous fungi, yeasts, lactic acid bacteria, acetic acid bacteria, and various Bacillus species [1]. Fungi, yeasts, lactic acid bacteria, and acetic acid bacteria are active mainly in the first stage (from 0 to 48h). Yeasts convert sugar from the mucilage of cocoa beans into alcohol, and break the pectin down...
متن کاملImprovement of Cocoa Beans Fermentation by LAB Starter Addition
Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Pelita Perkebunan (a Coffee and Cocoa Research Journal)
سال: 1990
ISSN: 2406-9574,0215-0212
DOI: 10.22302/iccri.jur.pelitaperkebunan.v6i2.369