Design of an automated cylindrical fermenter to the fermentation of Piura native cocoa
DOI:
https://doi.org/10.54353/ritp.v1i2.e002Keywords:
fermented cocoa, automatic control, temperature sensors, pH sensors, Piura native cocoa, automatic fermentationAbstract
For a long time, research has been done about the different ways of fermenting cocoa optimally. Fermenters differ in shape and size, usually made of wood to guarantee good quality cocoa, with a good smell, taste, color and appearance. The most recommended fermenters are the single drawer, drawer-type canoe, ladder drawers and trays; all with little holes in the bottom to release the mucilage of cocoa. All kinds of fermenters, every two days, the blend must be uniform and the mass loosen up to have a good fermentation. This process is carried out every day or a day and a half in a traditional way, emptying the drawers on some blankets to proceed with levers to turn it, this not only makes the dough uniform and loosens, but also decreases the fermentation temperature and as a consequence the time of fermentation is higher. The aim of this research was the design of an automated cylindrical fermenter to turn the cocoa mass. The design included pH and temperature sensors, with a motor for the automatic turning of the dough when the established temperature parameters inside are exceeded. The results evidenced a shorter fermentation time, an average of 90% in 96 hours, and a temperature that did not exceed 50 ºC.
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Copyright (c) 2021 Luis Guzmán Farfán, Miguel Castro Sánchez, Gastón Cruz Alcedo, Arturo Arbulú Zuazo
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Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0 Internacional (CC BY 4.0).
La "Revista de Innovación y Transferencia Productiva" del Instituto Tecnológico de la Producción, Lima, Perú se distribuye bajo una Licencia Creative Commons Reconocimiento 4.0 Internacional (CC BY 4.0).
