A method for non-destructive determination of cocoa bean fermentation levels based on Terahertz hyperspectral imaging
Journal article
Nguyen, D., Pissard, A., Fernandez Pierna, J.A., Rogez, H., Souza, J., Dortu, F., Goel, S., Hernandez, Y. and Baeten, V. (2022). A method for non-destructive determination of cocoa bean fermentation levels based on Terahertz hyperspectral imaging. International Journal of Food Microbiology. 365 (109537). https://doi.org/10.1016/j.ijfoodmicro.2022.109537
Authors | Nguyen, D., Pissard, A., Fernandez Pierna, J.A., Rogez, H., Souza, J., Dortu, F., Goel, S., Hernandez, Y. and Baeten, V. |
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Abstract | Fermentation of cocoa is a key process to obtain aromatic chocolate products from raw cocoa beans. Hitherto, the levels of fermentation in cocoa are determined using destructive techniques, for example by a cut-test to manually observe the colour inside the beans, or by quantifying ammonia nitrogen (NH3) in the cocoa powder. In this paper, we present the use of Terahertz hyperspectral imaging as a new way to non-destructively analyse and detect fermented cocoa beans. The study analysed two sets of twenty-two cocoa bean samples with different levels of fermentation from two producers in Brazil. A correlation between fermentation conditions and the outcome results of their THz measurements was observed |
Year | 2022 |
Journal | International Journal of Food Microbiology |
Journal citation | 365 (109537) |
Publisher | Elsevier |
ISSN | 0168-1605 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.ijfoodmicro.2022.109537 |
Web address (URL) | https://www.journals.elsevier.com/international-journal-of-food-microbiology |
Publication dates | |
16 Mar 2022 | |
Online | 14 Jan 2022 |
Publication process dates | |
Accepted | 09 Jan 2022 |
Deposited | 26 Jan 2022 |
Accepted author manuscript | License File Access Level Open |
https://openresearch.lsbu.ac.uk/item/8z040
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