Post by itsallaroundyou on Aug 16, 2017 19:34:43 GMT -5
Hi all (I posted this on the chocolate life archive, but not sure if that is supported still so re-posting here).
I remember reading somewhere that there are time/temperature plots for thermal death rates of various organisms on cocoa beans, but I can't find it now. Can anyone point me in the direction of these?
Asking because I'm switching my roasting from sheet pans in a convection oven to a drum roaster that will allow the introduction of steam (not superheated though, just adding water to a very hot oven). and I'm looking for a baseline for 1) how long to expose beans to steam for effective thermal death, and 2) if i don't use steam what time and temp to expose the beans for a log 5 kill. I'll be roasting 60 lbs of beans at a time.
I know there are lots of variable to consider, so am looking for general direction at this point.
Thanks in advance!
Mike
I remember reading somewhere that there are time/temperature plots for thermal death rates of various organisms on cocoa beans, but I can't find it now. Can anyone point me in the direction of these?
Asking because I'm switching my roasting from sheet pans in a convection oven to a drum roaster that will allow the introduction of steam (not superheated though, just adding water to a very hot oven). and I'm looking for a baseline for 1) how long to expose beans to steam for effective thermal death, and 2) if i don't use steam what time and temp to expose the beans for a log 5 kill. I'll be roasting 60 lbs of beans at a time.
I know there are lots of variable to consider, so am looking for general direction at this point.
Thanks in advance!
Mike
