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Follow on Google News | Wireless Temperature Monitoring In Cocoa Bean FermentationBy: CAS DataLoggers The art of chocolate making is a delicate balance of science and craftsmanship. But behind the delectable treat lies a complex process known as cocoa bean fermentation. It's an intricate dance between temperature, humidity, and time; one misstep can lead to a chocolate disaster. To ensure every batch is a masterpiece, a clever cocoa manufacturer turned to a secret weapon, the data logger, to monitor critical fermentation data. Freshly extracted from pods, Cocoa beans undergo a fermentation process in wooden boxes or "sweatboxes."
The Challenge of Cocoa Bean Fermentation: A cocoa manufacturer implemented a wireless data logging system to monitor and control these critical factors. This system contained temperature and humidity data loggers strategically placed within the cocoa bean fermentation boxes. With the ability to both continuously measure and record the environmental conditions, the data loggers offered 4 key features:
Benefits of Data Logging: By utilizing stand-alone data loggers, the manufacturer experienced 3 valuable benefits that helped them improve their process:
Conclusion: Data loggers have proven to be indispensable tools for one chocolate manufacturer, ensuring that the delicate art of cocoa bean fermentation is carried out with precision and consistency. By monitoring critical parameters and providing valuable data, these devices play a vital role in producing the finest chocolate products. For more information on Wireless Temp Monitoring, or to find the ideal solution for your application- End
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