Laboratorio Of Propiedades Fisicas Y Tecnologias Avanzadas En Agroalimentacion

Laboratorio Of Propiedades Fisicas Y Tecnologias Avanzadas En Agroalimentacion

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Correa E.C.,Laboratorio Of Propiedades Fisicas Y Tecnologias Avanzadas En Agroalimentacion | Jimenez-Ariza T.,Laboratorio Of Propiedades Fisicas Y Tecnologias Avanzadas En Agroalimentacion | Barreiro P.,Laboratorio Of Propiedades Fisicas Y Tecnologias Avanzadas En Agroalimentacion | Diezma B.,Laboratorio Of Propiedades Fisicas Y Tecnologias Avanzadas En Agroalimentacion | And 4 more authors.
Food and Bioprocess Technology | Year: 2014

The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The objective of this work is to characterise the temperature gradients in a fermentation tank by multi-distributed, low-cost and autonomous wireless sensors (23 semi-passive TurboTag® radio-frequency identifier (RFID) temperature loggers). Spatial interpolation in polar coordinates and an innovative methodology based on phase space diagrams are used. A real coffee fermentation process was supervised in the Cauca region (Colombia) with sensors submerged directly in the fermenting mass, leading to a 4.6 °C temperature range within the fermentation process. Spatial interpolation shows a maximum instant radial temperature gradient of 0.1 °C/cm from the centre to the perimeter of the tank and a vertical temperature gradient of 0.25 °C/cm for sensors with equal polar coordinates. The combination of spatial interpolation and phase space graphs consistently enables the identification of five local behaviours during fermentation (hot and cold spots). © 2014, Springer Science+Business Media New York.

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