Aprendizaje Profundo aplicado a la clasificación de granos de cacao (Theobroma cacao L.) según la calidad de fermentación
DOI:
https://doi.org/10.26423/rctu.v11i2.838Palabras clave:
Red neuronal convolucional, Aprendizaje profundo, Clasificación, Fermentación de cacao, Granos de cacaoResumen
La fermentación del grano de Theobroma cacao L. es un proceso postcosecha importante para el desarrollo de sus propiedades y del aroma. Aunque se trata de un proceso complejo, los agricultores utilizan métodos empíricos/tradicionales para determinar su grado de fermentación, como es la “Prueba de corte” realizada manualmente. No obstante, este tipo de técnicas podría tener una alternativa basada en computadores. Por ello, en este estudio se analizó el uso de redes neuronales convolucionales (CNN) basadas en el aprendizaje profundo, para determinar el grado de fermentación de los granos de cacao. Para el efecto, se desarrolló un modelo cuyo rendimiento fue comprobado en términos de precisión y matriz de confusión. Este modelo alcanzó una exactitud positiva del 82 % y una matriz de confusión con números favorables en los elementos diagonales. Estos resultados dan muestra de que CNN es una opción viable para la clasificación de granos de cacao según su fermentación.
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