Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and
healthy properties, and are commodities of high economic value worldwide. Wide ranges of …

This article contains a new alternative to the nondestructive hyperspectral analysis of the
fermentation process of the cocoa bean. The study focuses on the chemical changes of the …

This paper presents the use of a new concept: Internet of Things (IoT), applied to the
fermentation process of Cocoa at the Piura's mountain range. A prototype was designed and …

Nowadays, cocoa bean exportation from Piura-Peru is having a positive international market
response due to their inherent high quality. Nevertheless, when using subjective techniques …

Este artículo abarca un estudio del análisis hiperespectral en el proceso de fermentación de
granos de cacao violeta. La aplicación de técnicas de procesamiento de imágenes …

This paper is based on hyper spectral image analysis during organic violet cocoa bean
fermentation. The hyper spectral vision has yielded valuable information on evolution during …

Computer vision techniques have been used for the automation of processes in the
agricultural sector due to the benefits obtained such as effectiveness and quality. A clear …

This article summarizes our investigation about technologies for moisture sensing, a
parameter of analysis and study over many years because it serves to estimate the quality …

Medir el contenido de humedad (CH) de los agregados de concreto (ADC) en la fabricación
de concreto premezclado es uno de los retos actuales en la industria de la construcción …

The quantification of moisture content in various economic areas and in different industrial
processes has been a parameter investigated over many years because it serves to …