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Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information

Clasificación de la fermentación del grano de cacao usando información espectral

dc.creatorSánchez, Karen
dc.creatorBacca, Jorge
dc.creatorArévalo-Sánchez, Laura
dc.creatorArguello, Henry
dc.creatorCastillo, Sergio
dc.date2021-01-30
dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1654
dc.identifier10.22430/22565337.1654
dc.descriptionCocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia. Their price mainly depends on their quality, which is determined by various aspects, such as good agricultural practices, their harvest point, and level of fermentation. The entities that regulate the international marketing of cocoa beans have been encouraging the development of new classification methods that, compared to current techniques, could save time, reduce waste, and increase the number of evaluated beans. In particular, hyperspectral images are a novel tool for food quality control. However, studies that have examined some quality parameters of cocoa using spectroscopy also involve the chemical evaluation of cocoa powder and liquor and the interior of the beans, which implies an invasive analysis, longer times, and waste generation. Therefore, in this paper, we assess the quality of cocoa beans based on their level of fermentation using a noninvasive system to obtain hyperspectral information, as well as fast image processing and spectral classification techniques. We obtained hyperspectral images of 90 cocoa beans in the range between 350 and 950 nm in an optical laboratory. In addition, each cocoa bean was classified according to its fermentation level: slightly fermented (SF), correctly fermented (CF), and highly fermented (HF). We compared this classification with that carried out by experts from the Colombia National Federation of Cocoa Growers and reported in the Colombian technical standard No. 1252. The results show that the level of fermentation of dried cocoa beans can be estimated using noninvasive hyperspectral image acquisition and processing techniques.en-US
dc.descriptionLos granos de cacao son la materia prima de la industria del chocolate y un producto esencial para la economía de países tropicales como Colombia. El precio del grano depende principalmente de su calidad, determinada por diversos aspectos, tales como, buenas prácticas agrícolas, el punto de cosecha del fruto y la fermentación. Entidades que regulan el comercio internacional de granos de cacao promueven la creación de nuevas metodologías de clasificación que, en comparación con los métodos actuales, disminuyan el tiempo y los residuos y aumenten la cobertura de granos evaluados. Las imágenes hiperespectrales se han venido posicionando como una herramienta novedosa para el control de calidad de alimentos. Sin embargo, trabajos que analizan ciertos parámetros de la calidad del cacao mediante espectroscopía, también involucran etapas de estudio químico del polvo, el licor y el interior de los granos, lo que implica un análisis invasivo, así como un tiempo extenso y producción de residuos. Por lo tanto, este artículo analiza la calidad de granos de cacao a partir del parámetro estado de fermentación, usando un sistema no-invasivo de captura de información hiperespectral y técnicas rápidas de procesamiento de imágenes y clasificación espectral. Imágenes hiperespectrales de 90 granos de cacao en un rango de 350 a 950 nanómetros fueron adquiridos y se asignó una etiqueta a cada grano de cacao según su nivel de fermentación: poco, correcta y altamente fermentado. Esta clasificación se comparó con la realizada por profesionales de la federación nacional de cacaoteros a través de la norma técnica colombiana número 1252. Los resultados obtenidos muestran que es posible estimar el nivel de fermentación de granos secos de cacao usando técnicas no-invasivas de adquisición de y procesamiento de imágenes hiperespectrales.es-ES
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dc.languageeng
dc.languagespa
dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1654/1844
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1654/1849
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1654/1900
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1654/1930
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dc.rightsCopyright (c) 2020 TecnoLógicasen-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceTecnoLógicas; Vol. 24 No. 50 (2021); e1654en-US
dc.sourceTecnoLógicas; Vol. 24 Núm. 50 (2021); e1654es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectCocoa beansen-US
dc.subjectlevel of fermentationen-US
dc.subjecthyperspectral imagesen-US
dc.subjectspectral classificationen-US
dc.subjectsuperpixelen-US
dc.subjectGranos de cacaoes-ES
dc.subjectNivel de fermentaciónes-ES
dc.subjectImágenes hiperespectraleses-ES
dc.subjectClasificación espectrales-ES
dc.subjectsuperpixeles-ES
dc.titleClassification of Cocoa Beans Based on their Level of Fermentation using Spectral Informationen-US
dc.titleClasificación de la fermentación del grano de cacao usando información espectrales-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES


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