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Development of efficient quality assessment of raw cacao and cacao products
Project
Project code: JKI-ÖPV-08-1273
Contract period: 01.10.2013
- 30.06.2014
Purpose of research: Basic research
The increasing worldwide demand for cacao (annual production 2008/2009 3.6 mio t), rising world-market prices for raw cacoa as well as the increasing relevance of raw cacao as capital investment are notably demanding for a fast and highly efficient quality control determining important parameters like cultivar, origin and cultivation method for trading as well as fermentation and roasting methods for processing to reliably evaluate the product quality.
The 'inner quality' of cacao is influenced by a great variety of parameters like cultivar, region of cultivation, fermentation and roasting methods as well as storage conditions. Therefore, a high demand for an efficient and reliable analysis of raw cacao exists on the part of the processing industry.
The aim of this diploma work is the introduction of vibrational spectroscopic methods (FTIR and Raman spectroscopy) for a fast and reliable prediction of considerable quality parameters of raw cacao and related products.
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection (JKI-ÖPV)
