NETE New hyperspectral index for determining the state of fermentation in the non-destructive analysis for organic cocoa violet

Abstract

This article covers a study of hyperspectral analysis
in the process of fermentation of violet cocoa beans. The
application of hyperspectral image processing techniques in
cocoa is scarce. This article presents a study based on the
calculation of spectral indices, finding a correlation with the
biochemical parameters that indicate a correct evolution of the
fermentation. Measurements of biochemical parameters were
obtained experimentally: pH, temperature and humidity
percentage; which were correlated with the hyperspectral
indexes ARI2 (Anthocyanin Reflectance Index 2), RBE (Spectral
Band Ratio), RBEAE (List of Spectral Bands and External
Anthocyanin and Absorbances. They gave relevant information,
the RBEAE index being the one with the highest contribution of
Prediction on the evolution of fermentation. This study allows us
to develop a strategy for the optimization of process and an
estimation of parameters for the analysis of characteristics.