A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging
Dinh Thi Ngoc Nguyen, Audrey Pissard, Juan Antonio Fernández Pierna, Hervé Rogez, Jesus Nazareno Silva de Souza, Fabian Dortu, Saurav Goel, Yves Hernandez, Vincent Baeten
Topics & Concepts
FermentationHyperspectral imagingCOCOA BEANRaw materialFood scienceMathematicsBiologyComputer scienceArtificial intelligenceEcologyFood Chemistry and Fat AnalysisPlant and animal studiesSensory Analysis and Statistical Methods