Prediction of Fermentation Index and pH of Cocoa (Theobroma cacao L.) Beans Based on Color Features (Cut Test) and Partial Least Square Regression Model
Abstract:Post-harvest processes such as the fermentation stage are important parameters to determine the quality and price of cocoa beans. The color change of cocoa beans from dark purple to brown is an indicator of success in the cocoa fermentation process. So far, farmers use an estimation system and use laboratory equipment which has many shortcomings and is difficult to apply to farmer groups. The application of technology to measure the rate of fermentation quickly and accurately encourages several scientists to b… Show more
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