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不同干燥技术对加纳发酵可可豆收获后质量的影响
Lukeman Haruna1,2, Ernest E Abano1, Ernest Teye1
1Department of Agricultural Engineering University of Cape Coast Cape Coast Ghana.
Food science & nutrition
|August 29, 2025
概括
修改后的对流干燥 (MCOD) 有效地模仿了可可豆的开放式阳光干燥 (OSD),保留了脂肪和挥发性化合物等质量属性. 这种方法提供了一个可扩展的OSD替代方案,特别是在恶劣的天气条件下.
科学领域:
- 食品科学
- 农业工程
- 收获后的技术
背景情况:
- 干燥对于可可豆的质量,可储性和市场价值至关重要.
- 传统的开放式阳光干燥 (OSD) 是常见的,但取决于天气.
- 需要使用其他干燥方法来确保质量的一致性.
研究的目的:
- 为了比较开放式阳光干燥 (OSD),对流式烤箱干燥 (COD) 和修改式对流式烤箱干燥 (MCOD) 对加纳发酵可可豆质量的影响.
- 评估主要的质量参数,包括发酵指数,化学成分和挥发性.
- 评估MCOD作为一个潜在的可扩展的OSD替代方案.
主要方法:
- 经过发酵的加纳可可豆接受了OSD,COD和MCOD.
- 评估的质量属性包括pH,发酵指数 (FI),发酵质量 (FQ),脂肪含量,多总含量 (TPC),自由脂肪酸 (FFA),糖,有机酸,氨基酸和挥发性化合物.
- 使用主要成分分析 (PCA) 来分析化学特征.
主要成果:
- 与COD相比,MCOD和OSD产生了更高的FI和FQ.
- OSD和MCOD保留了脂肪含量,而COD显著降低了脂肪含量.
- 其中MCOD的FFA含量最低,而COD的TPC含量最高.
- 与COD相比,OSD和MCOD保留了更多的糖,自由氨基酸和更丰富的挥发性特征.
- PCA显示了OSD和MCOD之间的化学相似性,不同于COD.
结论:
- 作为可可豆干燥的可行和可扩展的OSD替代品,MCOD保持了关键的质量属性.
- 与传统的OSD相比,MCOD具有优势,特别是在不良天气条件下.
- 建议进一步研究MCOD对生物活性物质,真菌毒素和感官特性的影响.
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