I´m currently making some trials in cacao fermentation, and cotyledon pH is a variable i need to measure as well as pulp pH. Literature mentions some protocols but i´m uncertain about it's applicability in this part of the process.
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199806)77:2%3C273::AID-JSFA40%3E3.0.CO;2-M/epdf
Does anyone knows if the procedure is described in any of these standards?
AOAC 970.21 pH of cacao products, potentiometric method, and Electrometric pH Determination of cocoa and chocolate products IOCCC 15
Dear David
I hope the link below is helpful
http://www.worldcocoafoundation.org/wp-content/uploads/files_mf/1383600978Afoakwa2013PostHarvestFermentation.pdf
Phoenix Automated Micro fermentation system is controlled time and temperature micro fermenting all in one system
PH of fermented extract- will be measured 30 minute after filtration with a glass electrode PH meter.
good luck
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