Caracterización Avanzada de Tanques de Fermentación de Café mediante una Red Multidistribuida de Sensores RFID

The fermentation stage is considered to be one of the critical steps in coffee processing due to its impact on the final quality of the product. Temperature is one of the main control variables, which can be used to predict the end of the fermentation process. Several authors indicate that fermentation must be controlled to limit poor beverage quality. However, in reality, fermentation is the least controlled step of the process, causing production plants to operate far from optimal conditions in terms of both operation costs (i.e. high energy and water consumptions) and final product quality.