Determination of the degree of fermentation of cocoa through different techniques of artificial vision

Pablo Parra; Teddy Negrete; Jorge LLaguno; Nino Vega

doi:10.18687/LACCEI2018.1.1.163

Determination of the degree of fermentation of cocoa through different techniques of artificial vision

Pablo Parra, Teddy Negrete, Jorge LLaguno, Nino Vega

Research output: Contribution to conference › Paper

2 Scopus citations

Abstract

© 2018 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved. This article presents the results of the application of several computer vision methods on the fermentation process of cocoa beans. The analyzed methods are: Vector quantification, kmeans, fuzzy clustering. With these methods, the training and classification of the images of the cocoa beans in the fermentation process has been developed, these methods have been codified in m files of MATLAB and have allowed to estimate the level of fermentation of the cocoa from the information of the color in RGB format with 75% certainty. This work is based on the technique of sensory profiles, used empirically by farmers in charge of cocoa cultivation.

Original language	English
DOIs	https://doi.org/10.18687/LACCEI2018.1.1.163
State	Published - 1 Jan 2018
Event	Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019 - , United States Duration: 24 Jul 2019 → 26 Jul 2019

Conference

Conference	Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019
Abbreviated title	LACCEI 2019
Country/Territory	United States
Period	24/07/19 → 26/07/19

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10.18687/LACCEI2018.1.1.163

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Parra, P., Negrete, T., LLaguno, J., & Vega, N. (2018). Determination of the degree of fermentation of cocoa through different techniques of artificial vision. Paper presented at Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019, Florida, United States. https://doi.org/10.18687/LACCEI2018.1.1.163

Parra, Pablo ; Negrete, Teddy ; LLaguno, Jorge et al. / Determination of the degree of fermentation of cocoa through different techniques of artificial vision. Paper presented at Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019, Florida, United States.

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title = "Determination of the degree of fermentation of cocoa through different techniques of artificial vision",

abstract = "{\textcopyright} 2018 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved. This article presents the results of the application of several computer vision methods on the fermentation process of cocoa beans. The analyzed methods are: Vector quantification, kmeans, fuzzy clustering. With these methods, the training and classification of the images of the cocoa beans in the fermentation process has been developed, these methods have been codified in m files of MATLAB and have allowed to estimate the level of fermentation of the cocoa from the information of the color in RGB format with 75% certainty. This work is based on the technique of sensory profiles, used empirically by farmers in charge of cocoa cultivation.",

author = "Pablo Parra and Teddy Negrete and Jorge LLaguno and Nino Vega",

year = "2018",

month = jan,

day = "1",

doi = "10.18687/LACCEI2018.1.1.163",

language = "English",

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Parra, P , Negrete, T , LLaguno, J & Vega, N 2018, 'Determination of the degree of fermentation of cocoa through different techniques of artificial vision', Paper presented at Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019, United States, 24/07/19 - 26/07/19. https://doi.org/10.18687/LACCEI2018.1.1.163

Determination of the degree of fermentation of cocoa through different techniques of artificial vision. / Parra, Pablo ; Negrete, Teddy ; LLaguno, Jorge et al.
2018. Paper presented at Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019, Florida, United States.

Research output: Contribution to conference › Paper

TY - CONF

T1 - Determination of the degree of fermentation of cocoa through different techniques of artificial vision

AU - Parra, Pablo

AU - Negrete, Teddy

AU - LLaguno, Jorge

AU - Vega, Nino

PY - 2018/1/1

Y1 - 2018/1/1

N2 - © 2018 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved. This article presents the results of the application of several computer vision methods on the fermentation process of cocoa beans. The analyzed methods are: Vector quantification, kmeans, fuzzy clustering. With these methods, the training and classification of the images of the cocoa beans in the fermentation process has been developed, these methods have been codified in m files of MATLAB and have allowed to estimate the level of fermentation of the cocoa from the information of the color in RGB format with 75% certainty. This work is based on the technique of sensory profiles, used empirically by farmers in charge of cocoa cultivation.

AB - © 2018 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved. This article presents the results of the application of several computer vision methods on the fermentation process of cocoa beans. The analyzed methods are: Vector quantification, kmeans, fuzzy clustering. With these methods, the training and classification of the images of the cocoa beans in the fermentation process has been developed, these methods have been codified in m files of MATLAB and have allowed to estimate the level of fermentation of the cocoa from the information of the color in RGB format with 75% certainty. This work is based on the technique of sensory profiles, used empirically by farmers in charge of cocoa cultivation.

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M3 - Paper

T2 - Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019

Y2 - 24 July 2019 through 26 July 2019

ER -

Parra P , Negrete T , LLaguno J , Vega N. Determination of the degree of fermentation of cocoa through different techniques of artificial vision. 2018. Paper presented at Industry, Innovation, and Infrastructure for Sustainable Cities and Communities: Proceedings of the 17th LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2019, Florida, United States. doi: 10.18687/LACCEI2018.1.1.163

Determination of the degree of fermentation of cocoa through different techniques of artificial vision

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