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


Automated control of Cocoa post-harvest and transformation process to obtain high-quality beans
Published in:	Engineering, Integration, and Alliances for a Sustainable Development. Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy: Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education and Technology
Date of Conference:	July 27-31, 2020
Location of Conference:	Virtual
Authors:	Juan De Jesus Umbarila Moreno (Universidad de Los Llanos, CO) Diego Armando Rivera Salazar (Universidad de Los Llanos, CO) Walter Naranjo Lourido (Universidad de Los Andes, CO) Javier Eduardo Martinez Baquero (Universidad de Los Llanos, CO)
Full Paper:	#544

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.