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Sensors Network for Temperature Measurement in a Cocoa Fermentator

机译:传感器网络用于可可发酵中的温度测量

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The article deals with the technical aspects of designing, implementing and operating a network of temperature sensors that operate in a finite porous media. The design follows the analytical hierarchical process to select components. The resulting system has 21 channels and is used to the measurement of cocoa bean (Theobrama cacao) fermentation during seven days. It reads ambient temperature and humidity as well as 19 internal temperature points and is delivered as a spreadsheet file for further processing depending on needs.
机译:本文涉及设计,实施和操作在有限多孔介质中操作的温度传感器网络的技术方面。该设计遵循分析分层过程来选择组件。得到的系统具有21个通道,用于测量七天内可可豆(Theobrama Cacao)发酵。它读取环境温度和湿度以及19个内部温度点,并作为电子表格文件交付,以便根据需求进行进一步处理。

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