Bibliographic citations
Cabanillas, L., (2021). Dispositivo electrónico basado en sensores y su influencia en el monitoreo en tiempo real de la fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao Ltda. [Universidad Nacional de San Martín. Fondo Editorial.]. http://hdl.handle.net/11458/4415
Cabanillas, L., Dispositivo electrónico basado en sensores y su influencia en el monitoreo en tiempo real de la fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao Ltda. []. PE: Universidad Nacional de San Martín. Fondo Editorial.; 2021. http://hdl.handle.net/11458/4415
@misc{renati/1058490,
title = "Dispositivo electrónico basado en sensores y su influencia en el monitoreo en tiempo real de la fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao Ltda.",
author = "Cabanillas Pardo, Lenin",
publisher = "Universidad Nacional de San Martín. Fondo Editorial.",
year = "2021"
}
Cocoa (Theobroma cacao) fermentation generates the succession of microorganisms and depends on temperature to obtain organoleptic quality in the beans; however, producers use traditional methods for its measurement and do not know the optimal parameters. The purpose of this study was to determine to what extent an electronic device based on sensors influences the real-time monitoring of cocoa bean fermentation at the Cooperativa Agraria Allima Cacao Ltda, Chazuta, Peru. For this purpose, an applied study, quantitative approach and comparative descriptive design was carried out. The unit of analysis corresponded to the data collected during the monitoring process of cocoa in slime in the traditional way and by means of the device in the fermenter boxes. The results show the determination of basic fermentation parameters based on the scientific literature and the protocol adopted by the Cooperative, in addition to the design and assembly procedures of the device through electronic equipment and the implementation of a web-mobile system for the storage and visualization of the parameters in real time. The comparison of means of the fermentation monitoring values shows significance since in the traditional way it is measured every 24 hours in eight days, while with the device it is generated every 30 seconds for 56,513 times in a period of seven days. It is concluded that the electronic device based on sensors has a significant influence on the real-time monitoring of grain fermentation.
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