A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging

Keyphrases

• Non-destructive Determination 100%
• Fermentation 100%
• Hyperspectral Imaging 100%
• Terahertz 100%
• Fermentation Level 100%
• Cocoa Bean Fermentation 100%
• Cocoa 66%
• Cocoa Beans 66%
• Cutting Test 33%
• Aromatics 33%
• Brazil 33%
• Destructive Behavior 33%
• Ammonia Nitrogen 33%
• Fermentation Conditions 33%
• Beans 33%
• Raw Cocoa 33%
• THz Measurements 33%
• Cocoa Powder 33%
• Fermented Cocoa Beans 33%
• Bean Samples 33%
• Chocolate Products 33%

Food Science

• Cocoa 100%
• Cocoa Powder 25%