Advanced Characterisation of a Coffee Fermenting Tank by Multi-distributed Wireless Sensors: Spatial Interpolation and Phase Space Graphs

Correa Hernando, Eva Cristina and Jimenez Ariza, Heidi Tatiana and Diaz Barcos, Virginia and Barreiro Elorza, Pilar and Diezma Iglesias, Belen and Oteros, R. and Echeverri, César and Arranz Saiz, Francisco Javier and Ruiz-Altisent, Margarita (2014). Advanced Characterisation of a Coffee Fermenting Tank by Multi-distributed Wireless Sensors: Spatial Interpolation and Phase Space Graphs. "Food and Bioprocess Technology", v. 7 (n. 11); pp. 3166-3174. ISSN 1935-5149. https://doi.org/10.1007/s11947-014-1328-4.

Description

Title: Advanced Characterisation of a Coffee Fermenting Tank by Multi-distributed Wireless Sensors: Spatial Interpolation and Phase Space Graphs
Author/s:
  • Correa Hernando, Eva Cristina
  • Jimenez Ariza, Heidi Tatiana
  • Diaz Barcos, Virginia
  • Barreiro Elorza, Pilar
  • Diezma Iglesias, Belen
  • Oteros, R.
  • Echeverri, César
  • Arranz Saiz, Francisco Javier
  • Ruiz-Altisent, Margarita
Item Type: Article
Título de Revista/Publicación: Food and Bioprocess Technology
Date: November 2014
ISSN: 1935-5149
Volume: 7
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Agroforestal
UPM's Research Group: Técnicas Avanzadas en Agroalimentación LPF-TAGRALIA
Creative Commons Licenses: Recognition

Full text

[img]
Preview
PDF - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (4MB) | Preview

Abstract

The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. The objective of this work is to characterise the temperature gradients in a fermentation tank by multi-distributed, low-cost and autonomous wireless sensors (23 semi-passive TurboTag® radio-frequency identifier (RFID) temperature loggers). Spatial interpolation in polar coordinates and an innovative methodology based on phase space diagrams are used. A real coffee fermentation process was supervised in the Cauca region (Colombia) with sensors submerged directly in the fermenting mass, leading to a 4.6 °C temperature range within the fermentation process. Spatial interpolation shows a maximum instant radial temperature gradient of 0.1 °C/cm from the centre to the perimeter of the tank and a vertical temperature gradient of 0.25 °C/cm for sensors with equal polar coordinates. The combination of spatial interpolation and phase space graphs consistently enables the identification of five local behaviours during fermentation (hot and cold spots).

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainGL2008-05267-C03-03SMART-QCUnspecifiedUnspecified
Universidad Politécnica de MadridAL11-PID-30CAFECOLUnspecifiedUnspecified
Universidad Politécnica de Madrid109RT0383FRUTURAUnspecifiedUnspecified

More information

Item ID: 37173
DC Identifier: http://oa.upm.es/37173/
OAI Identifier: oai:oa.upm.es:37173
DOI: 10.1007/s11947-014-1328-4
Official URL: http://link.springer.com/article/10.1007%2Fs11947-014-1328-4
Deposited by: Catedrática Pilar Barreiro
Deposited on: 21 Jul 2015 10:29
Last Modified: 11 Jun 2019 11:08
  • Logo InvestigaM (UPM)
  • Logo GEOUP4
  • Logo Open Access
  • Open Access
  • Logo Sherpa/Romeo
    Check whether the anglo-saxon journal in which you have published an article allows you to also publish it under open access.
  • Logo Dulcinea
    Check whether the spanish journal in which you have published an article allows you to also publish it under open access.
  • Logo de Recolecta
  • Logo del Observatorio I+D+i UPM
  • Logo de OpenCourseWare UPM