Sensors Network for Temperature Measurement in a Cocoa Fermentator
The article deals with the technical aspects of designing, implementing and operating a network of temperature sensors that operate in a finite porous media. The design follows the analytical hierarchical process to select components. The resulting system
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Abstract The article deals with the technical aspects of designing, implementing and operating a network of temperature sensors that operate in a finite porous media. The design follows the analytical hierarchical process to select components. The resulting system has 21 channels and is used to the measurement of cocoa bean (Theobrama cacao) fermentation during seven days. It reads ambient temperature and humidity as well as 19 internal temperature points and is delivered as a spreadsheet file for further processing depending on needs. Keywords Temperature distribution · Temperature grid sensor · Porous media · Cocoa fermentation · Analytical hierarchy process
1 Introduction Temperature measurements are taken in specific points and in a discreet way. In some cases, for example in large volumes or when there are high gradients, more than one measurement point is required. In this case, we have a small medium (1.0 m × 0.9 m × 0.8 m) with a gradient within, which according to literature is not high, is around 35 °C during the day and 25 °C at night. The process requires a minimum temperature of 42 °C at lowest, but 48 °C is recommended [1]. The substances D. C. Paez (B) · Juan. F. Jojoa · J. G. Díaz Mechatronics Engineering Department, Universidad Santo Tomás, Cra 18 #9-27, Bucaramanga, Colombia e-mail: [email protected] E. Moreno · A. S. Zamora · C. M. Rivera Federacion Nacional de Cacaoteros, Calle 31 no. 17-27, Bogotá, D.C, Colombia L. J. Lopez Chemical Engineering Deparment, Universidad Industrial de Santander, Calle 9 Cra 27, Bucaramanga, Colombia M. A. Márquez Industrial Engineering Deparment, Universidad Santo Tomás, Cra 18 #9-27, Bucaramanga, Colombia © Springer Nature Singapore Pte Ltd. 2020 T. Sengodan et al. (eds.), Advances in Electrical and Computer Technologies, Lecture Notes in Electrical Engineering 672, https://doi.org/10.1007/978-981-15-5558-9_86
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formed during the cocoa beans fermentation process are biochemically transformed from their original composition; they enter the seed killing the germ, which makes it not viable for sowing [1]. Additionally, the medium contained is a mixture of solids: cocoa beans (Theobrama cacao) and mucilage, which contain sugar that decompose in water, CO2 and heat during fermentation process. This conjunction of factors converts the process into a problem of heat transfer in a porous medium. Therefore, these implications have to be taken into account when one is considering such type of temperature measurement. Yokoyama et al. [2] performed a spatial distribution of the variation of air temperature in the city of Tokyo by comparing the results with respect to grid sizes of 10 and 100 m. The smaller 10 m mesh showed hot spots that were not identified with the 100 m mesh. Schafer et al. [3] reported the time evolution of the temperature on the walls of a stainless steel cylindrical tank. The measurement was made through an 8 × 32 mesh of platinum sensors (Pt1000) mounted on the wall of the tank. Ortiz et al. [4] performed temperatu
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