Modeling and simulation of coffee mucilage removal in spontaneous fermentation using fuzzy logic

Pacco H.C. · Procedia Computer Science (2024) · DOI: 10.1016/j.procs.2024.01.118

Resumen

The research is the modeling and simulation of fermentation with the objective of eliminating the mucilage (20%) which is the gelatinous layer that covers the coffee cherry seed or freshly harvested coffee beans for which we use fuzzy logic in LabVIEW. Since Industry 4.0 allows virtual and real communication of a technological process. Today coffee is produced by more than 80 countries in the world, and the quality of a good coffee in terms of organoleptics and bouquet depends on how its fermentation is carried out to remove the mucilage that can affect its quality mentioned above. This work was carried out at the Professional School of Agroindustrial Engineering of the National University of Moquegua Peru. It was carried out using the LabVIEW block diagram panel, in "Fuzzy system designer", inserting input variables in this case content of soluble solids and concentrations of hydrogen ions contained in the mucilage and obtaining as the output response the time in minutes of fermentation, then proceed to create the rules of the system and then the corresponding tests. On the front panel, through virtual instruments, each of the variables of the fermentation process are included. As a result, a fermentation control program has been obtained for the removal of coffee mucilage using input variables and a response as an output variable based on fuzzy logic. This research work would allow solving time problems in fermentation in order to remove the mucilage at the best time from the beans in order to obtain quality coffee.