H1HH-19-C flender brake Helical speed reduction gearboxes H1

Flender/Flender Gear Units/Helical speed reduction gearboxes H1

. . Larry, . . Francis, . Robert, . . Charles, and . Philip, ACS Symposium Series No. 2, . 1 ( 3. Glossary of Tea Tasting Terms. In Preparation of Tea InfusionIS 6 (, Indian Stan- dards Institution, New Delhi, IS 4 (. 3. . . Stagg, . Sci. Food Agric., 2, . 1 (. 3. . Jayaratnam and . Kirtisinghe, Tea ., 4, . 1 (. 3. . Dougan, . . Glossop, . . Howard, and . . Jones, Study of Changes Occurring in Black Tea during Storage, Tropical Products Institute, London (. 3. . . Das, Two and Bud, 3(1/, 3 ( FSTA 2( 6H 1 (. 3. Critical Rev. Food Sci. Nutri., Special issue, Tea and Health (. . Clydesdale, ed.), 3( (. 7 Nagalakshmi 3. Chemistry and Applications of Green Tea (. Yamanoto, . . Juneja, . Chi Chu, and . Kim, eds.), CRC Press, Boca Raton, Florida, pp. 3, 6, 8, 1, 1 (. 4. . Yamanishi, Handbook of Food and Beverage Stability: Chemical Biochemical, Microbio- logical and Nutritional Aspects, Academic Press, New York, . 6 (. 4. . Seshadri, . Nagalakshmi, . Madhusudhana Rao, and . . Natarajan, Trop. Agric., 6(, . 2 (. Postharvest Technology of Cocoa KAMARUDDIN ABDULLAH Institut Pertanian Bogor, Bogor, Indonesia 1 INTRODUCTION Cocoa was known as chocolatl , the royal beverage of the king Montezuma during the Mayan period. It also has medicinal effect and was so famous and high priced that itwas once used as money and for tax payment in Mexico. Dried cocoa beans are usually processed into cocoa butter, which contains fat be- tween 5% and 5%, made up of mixture of triglycerides. typical cocoa butter from West Africa is composed of the following fatty acids: palmitic, 2.3%; stearic, 3.6%; oleic, 3.3%; linoleic, 2.8%; and other fatty acids 2.0%. Cocoa butter with this composition is good for making chocolate and has favorable hardness and melting point of body temperature (Wood and Lass, . Most chocolatemanufacturers require that cocoa beans can be processed into good chocolate with good avor. Such quality depends very much on the variety of t