Clasificación de la fermentación del grano de cacao usando información espectral

Palabras clave: Granos de cacao, Nivel de fermentación, Imágenes hiperespectrales, Clasificación espectral, superpixel

Resumen

Los 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.

Biografía del autor/a

Karen Sánchez*, Universidad Industrial de Santander, Colombia

Universidad Industrial de Santander, Santander-Colombia, karen.sanchez2@correo.uis.edu.co

Jorge Bacca, Universidad Industrial de Santander, Colombia

Universidad Industrial de Santander, Santander-Colombia, jorge.bacca1@correo.uis.edu.co

Laura Arévalo-Sánchez, Universidad Industrial de Santander, Colombia

Universidad Industrial de Santander, Santander-Colombia, laura.arevalo4@correo.uis.edu.co

Henry Arguello, Universidad Industrial de Santander, Colombia

Universidad Industrial de Santander, Santander-Colombia, henarfu@uis.edu.co

Sergio Castillo, Universidad Industrial de Santander, Colombia

Universidad Industrial de Santander, Santander-Colombia, scastill@uis.edu.co

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Cómo citar
[1]
K. . Sánchez, J. Bacca, L. Arévalo-Sánchez, H. Arguello, y S. Castillo, «Clasificación de la fermentación del grano de cacao usando información espectral», TecnoL., vol. 24, n.º 50, p. e1654, ene. 2021.

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Publicado
2021-01-30
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