Uso de sensores para modelamiento matemático durante el tostado de granos de cacao (Theobroma cacao) de la variedad Chuncho

Simple innovations in temperature control during cocoa roasting can help improve the quality of chocolate made by small entrepreneurs Andean-Amazonian valleys Peru. The objective this research was to evaluate effect oven on beans (Theobroma cacao) roasting, using six mathematical models. Cocoa amounts 100 and 200 g were placed a tray conventional electric set at 250 °C. A K-type thermocouple with its respective reader introduced geometric center bean another 5 cm from surface. readings recorded every min exported via Bluetooth computer. data fitted models Concentrated System, Fourier’s Law, Peleg, Page, Weibull Midilli. convective heat transfer coefficient (h), thermal diffusivity (α), constants empirical determined. h 7.04 7.74 W/m2 °C for toast g, respectively. α 3.09 x 10-8 3.28 m2/s toast, rate showed difference g. All represented experimental very well, since values R2, MRSE MA%E close 1, 0 less than 10%, best model that Peleg.