Design and construction of a prototype for cocoa bean fermentation

Abstract

The study focuses on designing and building a prototype cocoa bean fermenter, aiming for a cleaner and more controlled process to avoid contamination. It also collects and utilizes mucilage exudate as raw material. Criteria from the client were analyzed, and various designs were reviewed, with the drum-type fermenter meeting requirements best. After construction, cocoa beans were inserted for fermentation, with frequent removals of the fermenting mass and data collection for temperature analysis. Following completion, drying and quality tests were conducted according to INEN 176 regulations. Results showed over 75% of beans properly fermented, with approximately 1125 ml of mucilage collected. The prototype successfully met objectives, allowing for automated optimization of removal, ensuring complete mass turnover, and uniform temperature distribution within the fermentation chamber