Exploring cocoa bean fermentation mechanisms by kinetic modelling.

ABSTRACT: Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model of cocoa bean fermentation we analyse five additional biochemical mechanisms derived from the literature. These mechanisms, when added to the baseline model either in isolation or in combination, were evaluated in terms of their capacity to describe experimental data. In total, we evaluated 32 model variants on 23 fermentation datasets. We interpret the results from two perspectives: (1) success of the potential mechanism, (2) discrimination of fermentation protocols based on estimated parameters. The former provides insight in the

SUBMITTER: Moreno-Zambrano M 

PROVIDER: S-EPMC8847890 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature