Cocoa And Chocolate
The Tree, The Bean The Beverage
Forfatter: Arthur W. Knapp
År: 1923
Forlag: Sir Isaac pitman & Sons
Sted: London
Sider: 147
UDK: 663.91 Kna
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HARVESTING AND PREPARATION FOR MARKET 67
oxidation, which occur during fermentation, are con-tinued under natural conditions during drying. Some planters encourage these changes to continue during the night by heaping the cacao on the drying platform, and sufficient oxidation occursto cause a rise in temperature.
DRYING CACAO BY ARTIFICIAL HEAT (SAN THOMÉ) (Reproduced from Les Principaux Ennemis du Cacaoyer, by permission of the author, H. C. Navel)
It is commonly stated that oxidases are destroyed when heated to 60-65° C. (140-149° F.). Fickendey has shown that the oxidase which occurs in cacao beans is destroyed between 70-75° C. (158-167° F.), so that it is clear that in the early stages of drying the temperature of the beans should never rise above this. Too