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Two Supervisory Control and Data Acquisition Systems (SCADA) have been designed and implemented for the technological parameters monitoring of rooms, equipment and auxiliary systems of some areas of CIGB and for the parameters monitoring of a bank of fermenters and shakers implemented in areas of fermentation processes of CIGB. The two systems are designed in Siemens WinCC platform using the Windows operating system, OPC technology and Microsoft technology Active X. The system for monitoring technological parameters has also integrated the following systems: a) Fire Systems (SADI) b) Interlock systems c) General electric distribution settings. [ABSTRACT FROM AUTHOR]

Se realizó una revisión acerca de la esterilidad y de los procesos de esterilización en equipos empleados a escala de producción. Se describe el concepto de Fo y su empleo en la evaluación de la efectividad de un proceso de esterilización. Se estudió el perfil de temperatura en diferentes secciones del fermentador durante los ciclos de esterilización, encontrándose algunas secciones en las cuales el tiempo equivalente no era suficiente por lo que se propusieron modificaciones, que luego de ejecutadas permitieron obtener resultados satisfactorios.

This investigation had as an objective to evaluate types of fermenters and different times of fermentation used by cocoa producers from the central and north zone of Manabi province, Ecuador. Four fermenters were used: burlap sack, piles, wooden boxes and plastic vat with the ability to store 60 kilos of cocoa and fermentation times ranging from 2 to 5 days; a control was evaluated in addition (without fermentation). A Completely Randomized Blocks Design with additive factors arrangement with three replications was used. The data were analyzed using analysis of variance with Tukey test at 5% probability. Physical variables were analyzed: percentage of fermented, violet and slate (test cutting) grains; and chemical: polyphenols (photometry 760 nm), volatile acidity (steam stripping) and theobromine, caffeine (High Performance Liquid Chromatography, HPLC). The analysis of the results shows that the fermentation time unlike the type of fermenter, had an influence on the chemical and physical variables analyzed. The increased percentage of fermented beans and decreased violet grains occurred from the beginning until the end of fermentation. The chemical quality improves by reducing the concentration of alkaloid compounds and polyphenols, which impacts on the sensory characteristics of Nacional cocoa type. Of the fermenters and the times used by producers the best quality characteristics are presented between four and five days of fermentation in wooden boxes. [ABSTRACT FROM AUTHOR]

Technical literature related to sterilization processes in industrial equipment was reviewed. The Fo concept was described and its application for evaluating the efficiency of the sterilization process in a fermentor. The temperature profile in different sections of the fermentor was studied during the sterilization cycles. After the application of some modifications, a reliable SAL was obtained in all sections of the fermentor. [ABSTRACT FROM AUTHOR]