AE Desarrollo de fermentador inteligente con regulación dinámica de microorganismos y ambiente para el cacao

Fermentador de cacao

Resumen

Cocoa fermentation is a critical stage in the development of flavor and aroma precursors that define bean quality. However, in many producing regions, this process is still carried out using traditional methods, with limited control over key microbiological and thermal variables. This study presents the design, construction, and evaluation of a smart fermentation prototype aimed at small and medium-scale producers. The system features six bioreactor cells with automated electrical and thermal control, capable of replicating temperature profiles specific to each fermentation phase (anaerobic and aerobic), thus promoting the sequential activity of yeasts, lactic acid bacteria, and acetic acid bacteria. Test results showed thermal stability with controlled hysteresis (±1 °C) and qualitative fermentation rates ranging from 81% to 90%. Proper microbial transitions were observed, along with the presence of desirable compounds in the beans. A vulnerability to power outages was noted, highlighting the need for backup energy systems. Overall, the prototype shows strong potential to standardize fermentation processes, minimize defects such as mold or incomplete fermentation, and add value to fine-flavor cocoa through accessible, scalable, and context-appropriate technology.