Bevel-helical speed reduction gearboxes B2 with fan JL must be added Values for flanged sha B2HH-18-C

Flender/Flender Gear Units/Bevel-helical speed reduction gearboxes B2

ms without leaving damage or wounds thatmay induce fungus infestation. Sometimes it is necessary to use bamboo pole with knives attached to the top to cut the stalk of the pods when the pods are high on the branches. Harvest time is usually conducted from early morning through noon. 2.2 Curing and Fermentation Harvested pods are usually collected in one or more convenient places in the eld where the cutting of pods to obtain cocoa beans takes place. Sometimes mature fruits are collectedin gunny sacks and are ripened for 2 days. After ripening, the fruits are cut into twosections in order to collect the beans (seeds). Pods can also be opened by using bamboosticks to hit the pods until they split into two pieces. The beans are then collected and piled on plastic sheets or placed in wooden baskets. The skin of the pods may be buried in the soil or used as animal feed. The practice of providing an interval of 3 to 4 daysbetween harvesting and opening is recommended for the benet of fermentation. Thefermentation process is mainly aimed at killing the beans so that changes within the beanscan take place, such as changes in color, improvement in aroma and avor, as well asenhancement of the beans keeping quality. During the fermentation process, the tempera- ture of cocoa beans increases to about 4 as result of the exothermic chemical reactions in the pulp that result from the activity of succession of microorganisms. The pH of thecotyledons drops from 6 to about 5. At 3 to 7 hours after fermentation starts, the beansare killed and thereafter many chemical reactions take place inside the beans (Woodand Lass, . Some microorganisms active during fermentation processes are the Sac- charomyces cerevisiae ,.theobromae ,.ellipsoideus ,.apiculatus ,.mumalus , and Eutrolupsis theobromae . During fermentation, microorganisms are added into the fermen- tation box at 0.5 /kg of fresh beans in the form of yeasts to accelerate the fermentationprocess (Tryono, . In practice, ther