PROCESS FOR THE STERILIZATION OF CACAO BEANS

摘要

The present invention relates to the process for sterilization of cacao beans. Unshelled and sorted cacao beans after steaming are subjected to 100-170 oC air flow, roasted and treated at 120-170 oC with fat. If necessary, after roasting cacao beansare treated at 80-110 oC with a solution of sacharine substances. The invention also provides the treatment of cacao beans with high-pressure steam, after roasting, deposit of hot fat by spraying and draying at 2,5 at or at a higher pressure. Process enables reducing bacterial contamination of cacao beans from 3000000 to 100 CFU/mL.