Modeling of Product Heating at the Stage of Beam Input in the Process of Electron Beam Welding Using the COMSOL Multiphysics System

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

“…The field density remains constant in this area and decreases as we move away from the central point ( Table S2 ). The COMSOL Multiphysics 6.0 program obtained this same behavior profile, where the exact coordinates were simultaneously simulated [ 41 ] ( Figure 2 ).…”

“…The fermentation process was carried out under controlled environmental temperature and humidity. The samples were placed in an orderly manner (according to the design described below) in the fermentation chamber and turned over periodically (every 24 h) to facilitate aeration [ 31 , 41 ]. During the periodic measurements of pH, temperature, and humidity, aseptic measures were always sought, and the measurement time was reduced to avoid interfering with the experiment results ( Figure 3 ).…”

“…At the end of the fermentation process, the cocoa beans were classified according to their degree of fermentation into well-fermented (Bw), moderately fermented (Bm), poorly fermented (Bp), and contaminated (Bc) using the cutting technique [ 41 , 42 ]. Bw was characterized by brown or reddish-brown cotyledonsss accompanied by well-open veins.…”

“…The fermentation process was carried out under controlled environmental tempe ture and humidity. The samples were placed in an orderly manner (according to the d sign described below) in the fermentation chamber and turned over periodically (eve 24 h) to facilitate aeration [31,41]. During the periodic measurements of pH, temperatu…”