Hyperspectral Analysis Based Anthocyanin Index (ARI2) during Cocoa Bean Fermentation Process

This paper is based on hyper spectral image analysis during organic violet cocoa bean fermentation. The hyper spectral vision has yielded valuable information on evolution during traditional fermentation. It has detected a significant parameter known as the anthocyanin reflectance index 2 (ARI2) of...

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Bibliographic Details
Published in2015 Asia-Pacific Conference on Computer Aided System Engineering pp. 169 - 172
Main Authors Ruiz Reyes, Jessica, Soto Bohorquez, Juan, Ipanaque Alama, William
Format Conference Proceeding
LanguageEnglish
Published IEEE 01.07.2015
Subjects
cocoa
Evolution (biology)
fermentation
Hyperespectral
Hyperspectral imaging
Image color analysis
Indexes
Moisture
Reflectivity
signal processing
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DOI10.1109/APCASE.2015.37

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Summary:This paper is based on hyper spectral image analysis during organic violet cocoa bean fermentation. The hyper spectral vision has yielded valuable information on evolution during traditional fermentation. It has detected a significant parameter known as the anthocyanin reflectance index 2 (ARI2) of hyper spectral image of two bean regions (cotyledon and pulp) and has been correlated with the pH, temperature and moisture, the state of cocoa bean fermentation is determined.
DOI:10.1109/APCASE.2015.37