Improving the detection of cocoa bean fermentation-related changes using image fusion
Ronald Criollo1, Oswaldo Bayona1, Daniel Ochoa1, Juan Cevallos-Cevallos1 and Wenzhi Liao2,3, 1Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil, Ecuador, 2Sustainable Materials Management, Flemish Institute for Technological Research (VITO), Antwerp, Belgium, 3IPI-TELIN, Ghent University, Ghent, Belgium
Abstract
Complex chemical processes occur during cocoa bean fermentation. Farmers often mix high- and low-quality cocoa beans, therefore chocolate properties are difficult to predict. To select high-quality beans, experts take a sample of beans, cut them in half and visually check the color. To avoid breaking the bean, this chapter explores ...
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