Optimización del proceso fermentativo de la cáscara Theobroma cacao l hidrolizada mediante el diseño factorial 2k

Abstract

The present study proposes to optimize the fermentation process of the hydrolyzed shell of theobroma cacao L with a previous variation of the hydrolyzed CCN 51, through the 2K “ factorial design, the process was carried out in a batch reactor under isothermal conditions variables like time, revolutions per minute, trace elements and quantities of inoculum, the operating conditions were determined through an experimental design with two central points. The Data was tabulated and the process is optimized considering the significant variables in the statistical software Statgraphics Centuriuon 16.1, obtaining two fermentation times with values of 92.00 and 86.764 hours corresponding to the first time the following operation variables: pH of 5, inoculum of 4g / l, agitation 300 RPM and absence of trace element. The second time with the following operating variables pH of 7, inoculum of 4g / l, agitation 300 RPM and absence of trace element respectively.