Development of an electronic nose system to improve the quality control of cocoa in the Norte de Santander Department (Colombia)
Análisis de volátiles en el proceso de fermentado de cacao, mediante una nariz electrónica para el control de calidad del producto en Norte de Santander-Cúcuta
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The presents study consists of an electronic nose compounds of 10 gas sensors of MQ type to classify CLON ICS-95 cocoa samples. The development of different trials was of qualitative type, obtaining a fingerprint that characterized each class, such as: desired fermented: 144 hours, over-fermented and bad fermentation cocoa infected with monilia. All sensors used at different trials were of metal oxides material with the ability to measure various types of gases, butane, propane, alcohols, carbon monoxide in different concentrations, when making contact with the associated volatiles produce an alteration in the output voltage. The signals were acquired by an Arduino-card based for data acquisition and the use of Labview software, allowing the data storing. The algorithm for the extraction of parameters, pre-processing and data processing was carried out through the use of Python software, the results were analyzed by implementing PCA analysis, and the implementation of two methods of data pre-processing such as data centring and scaled, achieving a percentage of variance by using principal components of 97.8% and with the Manhattan method of 93.8% of the percentage of variance on PC1, which was obtained. With these results we could see that the electronic smell system was able to classify the data according to the defined classes, fermented desired: 144 hours, over fermented and bad fermentation cocoa infected with monilia
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