Comparación de técnicas de visión artificial para determinar el grado de fermentación de varios tipos de granos de cacao en el proceso postcosecha en la región litoral del Ecuador

Abstract

To optimize fermentation time, increase productivity and improve product quality. Artificial vision techniques are applied to estimate the fermentation of the cocoa bean. This problem has many parameters, but the classification by fuzzy clustering gives a solution with 75% of correct answers that it approximates the empirical obtained.