Automated control of Cocoa post-harvest and transformation process to obtain high-quality beans
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Date
2020-07
Journal Title
Journal ISSN
Volume Title
Publisher
LACCEI Inc.
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.
Description
Keywords
Cocoa, post-harvest, fermentation, drying, automatic control, quality indicators, agricultural systems, sustainability.