Enhanced aroma prediction in coffee fermentation through optical fiber sensor data fusion

Abstract

This study presents the development of a monitoring probe for characterizing aromas during the coffee fermentation process. Using an optical device created through a Twin Long Period Fiber Grating interferometer in conjunction with auxiliary measurements of carbon dioxide and temperature, the probe was designed to capture relevant data throughout the fermentation process. A set of analyses were conducted, examining carbon dioxide levels, temperature, and spectral analysis, to effectively identify and classify aromas. The results demonstrate that the developed device proved to be a promising tool for monitoring and characterizing the coffee fermentation process. Furthermore, this work opens perspectives for the application of sensors and monitoring techniques in industrial processes, with the potential to enhance quality and efficiency in agro-industry.