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    Automated control of Cocoa post-harvest and transformation process to obtain high-quality beans

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    FP544.pdf (1.831Mb)
    Date
    2020-07
    Author
    Umbarila Moreno, Juan De Jesus
    Rivera Salazar, Diego Armando
    Naranjo Lourido, Walter
    Martinez Baquero, Javier Eduardo
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    Abstract
    This paper develops a method to intervene in the Cocoa post-harvest process (fermentation and drying) to guarantee a high quality of the bean. For this intervention, it is automated controlled the turning and duration of the fermentation and drying of the cocoa beans. A Cocoa with an inadequate postharvest and transformation process has unpleasant taste characteristics such as astringency and high acidity, which directly affects the sensory quality of the grain. In this way, a control and monitoring system is developed. This system intervenes on the most influential variables for high-quality production, to guarantee a better fermentation and drying processes. The system has an HMI for adjustments and visualization of variables in real-time.
    URI
    http://dx.doi.org/10.18687/LACCEI2020.1.1.544
    http://axces.info/handle/10.18687/20200101_544
    URI Others
    http://laccei.org/LACCEI2020-VirtualEdition/meta/FP544.html
    Copyright
    https://laccei.org/blog/copyright-laccei-papers/
    Track
    Engineering Design, Engineering Materials and Engineering Innovation
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