Desarrollo de un sistema para el monitoreo inteligente del proceso de fermentación del café

dc.contributorRomero Cano, Víctor Adolfo
dc.creatorPlazas Pemberthy, Luz Adriana
dc.date.accessioned2022-10-18T19:56:47Z
dc.date.accessioned2023-06-06T14:19:23Z
dc.date.available2022-10-18T19:56:47Z
dc.date.available2023-06-06T14:19:23Z
dc.date.created2022-10-18T19:56:47Z
dc.date.issued2022-10-06
dc.identifierhttps://hdl.handle.net/10614/14344
dc.identifierUniversidad Autónoma de Occidente
dc.identifierRepositorio Educativo Digital
dc.identifierhttps://red.uao.edu.co/
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6649321
dc.description.abstractEn Colombia, la agrocadena del café comprende principalmente a los pequeños y medianos productores cuyos cultivos equivalen a aproximadamente una hectárea por familia. Entre los retos para incrementar la competitividad de las familias productoras se encuentra la estandarización de los procesos productivos del café. Uno de los procesos de post cosecha que es altamente subjetivo y que influye directamente en la calidad de café es la fermentación. Las variaciones en el proceso de fermentación del café desencadenan cambios en sus propiedades organolépticas, como el sabor, olor, textura y en sus propiedades fisicoquímicas, por tanto, afectan la calidad del grano resultante. En este proyecto se desarrolló un sistema de monitoreo inteligente de fermentación de café, mediante la colaboración entre la Universidad Autónoma de Occidente y el Parque Tecnológico del Café - Tecnicafé. El desarrollo pretende ayudar a los pequeños caficultores colombianos a orientar el perfil de la taza de café que están produciendo y a definir protocolos de producción de cafés diferenciados mediante el monitoreo del proceso de fermentación, con el fin de darle mayor valor agregado a su producto.
dc.description.abstractThe coffee agro-chain comprises mainly small and medium producers in Colombia whose crops are equivalent to approximately one hectare per family. The standardization of coffee production processes is among the challenges to increase the competitiveness of producer families. Fermentation is one of the post-harvest processes that is highly subjective, and it directly influences the quality of the coffee. Variations in the coffee fermentation process trigger changes in its organoleptic properties, such as taste, smell, texture, and in its physicochemical properties, therefore, they affect the quality of the resulting grain. An intelligent coffee fermentation monitoring system was developed in this project, through collaboration between Universidad Autónoma de Occidente and Tecnicafé. The development aims to help small Colombian coffee growers to guide the profile of the cup of coffee they are producing and to define differentiated coffee production protocols by monitoring the coffee fermentation process in order to give greater added value to their product
dc.languagespa
dc.publisherUniversidad Autónoma de Occidente
dc.publisherMaestría en Ingeniería de Desarrollo de Productos
dc.publisherFacultad de Ingeniería
dc.publisherCali
dc.relationPlazas Pemberthy, L. A. (2022). Desarrollo de un sistema para el monitoreo inteligente del proceso de fermentación del café. (Tesis). Universidad Autónoma de Occidente. Cali. Colombia. https://red.uao.edu.co/handle/10614/14344
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dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
dc.rightsDerechos reservados - Universidad Autónoma de Occidente, 2022
dc.subjectMaestría en Ingeniería de Desarrollo de Productos
dc.titleDesarrollo de un sistema para el monitoreo inteligente del proceso de fermentación del café
dc.typeTrabajo de grado - Maestría


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