PROCESS AND APPARATUS FOR FERMENTATION IN AQUEOUS MEDIUM OF FRUITS SUCH AS COFFEE CHERRY, COCOA BEADS AND COLA NUTS

摘要

Pre-cleaned fruits are pumped in suspension in water into an enclosed fermenting vessel and floating fruits are discarded by surface overflow which is then closed off. The fermentation proceeds and is agitated as necessary. During fermentation the flesh of the fruits becomes hydrolysed and breaks away from the stones or kernels. Water with hydrolysed fruit flesh in suspension is drained off and the remaining kernels flushed through with water which is also drained away. The kernels are dried and prepared for sale. Fermenting fruit is pref. carried up a riser pipe by pressurised gas, e.g. CO2 from fermentation or injected air. The riser pipe delivers fruit into a receiver from which is it returned to the fermentstaoin vessel via a hydraulic fermentation lock siphon. This recycling of fruit continues for several hours. A gas pressure relief lock, pref. of the siphon type, periodically vents the vessel to atmos. so that pressure is reduced and fruit is allowed to re-enter the vessel via the fermentation lock siphon.