Modeling of the variation of the electrical conductivity of the leachate of cocoa with different fermentation index

dc.creatorLoo-Miranda,JLM
dc.creatorChire-Fajardo,GC
dc.creatorUreña-Peralta,MO
dc.date2020-09-01
dc.date.accessioned2023-09-25T15:18:47Z
dc.date.available2023-09-25T15:18:47Z
dc.identifierhttp://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&pid=S1390-65422020000300046
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8824951
dc.descriptionAbstract This study linked the fermentation index of two varieties of cocoa beans: CCN 51 and ICS 6 with electrical conductivity (EC) of the water where they were immersed using a laboratory conductimeter. Mixtures of 11 fermented cocoa beans and unfermented were performed in order to obtain fermentation index from 0% (unfermented beans) to that reached by the fermented cocoa beans. Immersion times tested for determination of the electrical conductivity were 90 and 180 minutes. The results of electrical conductivity for CCN 51 and ICS 6 were 56.1 ± 12.0 to 1375.0 ± 28.0 mS/cm and 150.0 ± 19.9 to 1199.3 ± 44.5 mS/cm, respectively. Subsequent conductivity values ​​did not represent significant increases over time. The relationship between the fermentation index and electrical conductivity for CCN 51 showed positive trend, achieving a R. = 63.1%. The following function by regression: EC (CCN-51) = 1196 + 10.83 * (FI) – 0.06 *(FI). got a model with significant adjustment to be used to determine its fermentation index.
dc.formattext/html
dc.languageen
dc.publisherUniversidad UTE
dc.relation10.29019/enfoque.v11n3.609
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceEnfoque UTE v.11 n.3 2020
dc.subjectCCN 51
dc.subjectelectrical properties
dc.subjectfermentation index
dc.subjectICS 6
dc.subjectmodeling
dc.titleModeling of the variation of the electrical conductivity of the leachate of cocoa with different fermentation index
dc.typeinfo:eu-repo/semantics/article


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