Vol. 24 Núm. 2 (2022)
Artículo original

Uso de sensores para modelamiento matemático durante el tostado de granos de cacao (Theobroma cacao) de la variedad Chuncho

Augusto Pumacahua Ramos
Universidad Nacional Intercultural de Quillabamba
Angie Sharon Vega-Loaiza
Universidad Nacional de San Antonio Abad del Cusco
Rosibeth Gonzales-Sánchez
Universidad Nacional Intercultural de Quillabamba
Paco Wilson Marconi-Quispe
Universidad Nacional Intercultural de Quillabamba
Hilka Mariela Carrión-Sánchez
Universidad Nacional Intercultural de Quillabamba

Publicado 2022-05-16

Palabras clave

  • Sistema concentrado,
  • segunda ley de Fourier ,
  • sensores tipo K ,
  • coeficiente convectivo de transferencia de calor ,
  • fusividad térmica.

Cómo citar

Pumacahua Ramos, A., Vega-Loaiza, A. S. ., Gonzales-Sánchez, R., Marconi-Quispe, P. W. ., & Carrión-Sánchez, H. M. . (2022). Uso de sensores para modelamiento matemático durante el tostado de granos de cacao (Theobroma cacao) de la variedad Chuncho. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 24(2), 84-93. https://doi.org/10.18271/ria.2022.419

Resumen

Simples innovaciones del control de temperatura durante el tostado de cacao pueden ayudar a mejorar la calidad del chocolate elaborado por pequeños empresarios de los valles andino amazónicos del Perú. El objetivo de esta investigación fue evaluar el efecto de la temperatura del horno en la temperatura de granos de cacao (Theobroma cacao) durante el tostado, mediante seis modelos matemáticos. Granos de cacao en las cantidades de 100 y 200 g fueron colocados una bandeja en un horno eléctrico convencional programado a 250 °C. Se introdujo una termocupla tipo K con su respectivo lector en el centro geométrico de un grano de cacao y otro a 5 cm de la superficie. Las lecturas fueron registradas a cada 5 min y ajustados a los modelos matemáticos de Sistema Concentrado, Ley de Fourier, Peleg, Page, Weibull y Midilli. Se determinó el coeficiente convectivo de transferencia de calor (h), la difusividad térmica (α), y las constantes de los modelos empíricos. El h fue de 7,04 y 7,74 W/m2 °C para el tostado de 100 y 200 g, respectivamente. La α fue de 3,09 x 10-8  y 3,28 x 10-8 m2/s para el tostado de 100 y 200 g, respectivamente. Las constantes de velocidad de los modelos empíricos mostraron diferencia en el tostado de 100 y 200 g. Todos los modelos representaron muy bien los datos experimentales, pues los valores de R2, MRSE y MA%E fueron próximos de 1, próximos de 0 y menores a 10%, respectivamente. El mejor modelo matemático fue el de Peleg.

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