ECSP17021503A - FERMENTATION AND DRYING MACHINE WITH PRESERVATION AND COGENERATION OF THE NATURAL FLAVOR FOR COCOA - Google Patents
FERMENTATION AND DRYING MACHINE WITH PRESERVATION AND COGENERATION OF THE NATURAL FLAVOR FOR COCOAInfo
- Publication number
- ECSP17021503A ECSP17021503A ECIEPI201721503A ECPI201721503A ECSP17021503A EC SP17021503 A ECSP17021503 A EC SP17021503A EC IEPI201721503 A ECIEPI201721503 A EC IEPI201721503A EC PI201721503 A ECPI201721503 A EC PI201721503A EC SP17021503 A ECSP17021503 A EC SP17021503A
- Authority
- EC
- Ecuador
- Prior art keywords
- cocoa
- fermentation
- cogeneration
- preservation
- drying machine
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
Esta máquina fue creada con el propósito de realizar los procesos de fermentación y secado de cacao (en adelante, “el producto”), preservando los sabores naturales y frutales en grandes cantidades de cacao, sin alterar las propiedades naturales del cacao, logrando obtener, en un ambiente hermético y aislado térmicamente, con un sistema de movilidad que emula al utilizado en el sistema tradicional de fermentación y secado. obteniendo un producto más homogéneo, con menores pérdidas de aroma, con menor contaminación y con incremento de valor agregado. Adicionalmente se incrementa la eficiencia energética de estos procesos.This machine was created with the purpose of carrying out the fermentation and drying processes of cocoa (hereinafter, "the product"), preserving the natural and fruit flavors in large amounts of cocoa, without altering the natural properties of cocoa, achieving, in a hermetic and thermally insulated environment, with a mobility system that emulates that used in the traditional fermentation and drying system. Obtaining a more homogeneous product, with less aroma loss, less contamination and an increase in added value. Additionally, the energy efficiency of these processes is increased.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ECIEPI201721503A ECSP17021503A (en) | 2017-04-06 | 2017-04-06 | FERMENTATION AND DRYING MACHINE WITH PRESERVATION AND COGENERATION OF THE NATURAL FLAVOR FOR COCOA |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ECIEPI201721503A ECSP17021503A (en) | 2017-04-06 | 2017-04-06 | FERMENTATION AND DRYING MACHINE WITH PRESERVATION AND COGENERATION OF THE NATURAL FLAVOR FOR COCOA |
Publications (1)
Publication Number | Publication Date |
---|---|
ECSP17021503A true ECSP17021503A (en) | 2018-11-30 |
Family
ID=69629831
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ECIEPI201721503A ECSP17021503A (en) | 2017-04-06 | 2017-04-06 | FERMENTATION AND DRYING MACHINE WITH PRESERVATION AND COGENERATION OF THE NATURAL FLAVOR FOR COCOA |
Country Status (1)
Country | Link |
---|---|
EC (1) | ECSP17021503A (en) |
-
2017
- 2017-04-06 EC ECIEPI201721503A patent/ECSP17021503A/en unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
PH12015502860B1 (en) | A method of freeze-drying encapsulated cells, freeze-dried encapsulated cells, compositions containing freeze-dried encapsulated cells and uses of such cells and compositions | |
AR066525A1 (en) | DAIRY COMPOSITIONS OR AERIAL AND LIOPHILIZED DAIRY SUBSTITUTES AND METHODS TO PREPARE THEM | |
ECSP17021503A (en) | FERMENTATION AND DRYING MACHINE WITH PRESERVATION AND COGENERATION OF THE NATURAL FLAVOR FOR COCOA | |
Ebadi et al. | The effects of different drying methods on drying time, essential oil content and composition of basil (Ocimum basilicum L.) | |
AR110353A1 (en) | DEHYDRATION OF TOBACCO AND MATERIALS DERIVED FROM TOBACCO | |
BR112017023401A2 (en) | method for producing pet food or food ingredient using shredded pineapple leaves and stems and pet food or food ingredient using shredded pineapple leaves and stems | |
UA130289U (en) | METHOD OF PRODUCTION OF DRIED APPLE | |
MX2018005118A (en) | Compositions and their use in food preservation. | |
PL418442A1 (en) | Method for producing natural cosmetic products based on fresh fruits vegetables and herbs | |
PH22018000161Y1 (en) | Composition of star fruit (averrhoa carambola l.) wine | |
UA127620U (en) | A METHOD OF APPLICATION OF Aqueous SOLICYLIC ACID FOR FRUIT TREATMENT OF FRUITS BEFORE STORAGE | |
Diaz et al. | Towards the sustainable production of lemons: native yeasts as biological control agents | |
KHATRI | STANDARDIZATION OF TECHNOLOGY FOR PRODUCTION OF WHOLE DRIED LIME | |
PL411191A1 (en) | Fermented milk drink and method for producing fermented milk drink | |
KR20160009996A (en) | fruit icecream ice bar | |
PH12017502088A1 (en) | Dried fruit | |
CL2019002272A1 (en) | "Procedure for the production of dressing by extracting the essence of fruits, bulbs or aromatic herbs in oil" | |
Caiazzo et al. | A systems biology approach to investigate ripening and post-harvest fruit withering of a cherry-like tomato landrace | |
UA113274U (en) | METHOD OF PRODUCTION OF ALBUMIN CEREALS WITH HALF-EXTRACT | |
PH22018000575Y1 (en) | COMPOSITION OF PAPAYA (Papaya carica) FLAVORED ICE CREAM | |
UA123454U (en) | BUTTER | |
KR20180092247A (en) | fruit caramel | |
KR20180091632A (en) | fruit cream cookies | |
UA129667U (en) | HONEY DESSERT | |
KR20180093516A (en) | remon champagne |