Temperature Monitoring of the Kefir fermentative process by cubic spline smoothing method

• Grant number: 16/03391-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2017
• End date: April 30, 2018
• Field of knowledge: Physical Sciences and Mathematics - Mathematics - Applied Mathematics
• Principal Investigator: Juliana de Oliveira
• Grantee: Leticia Hiromi Kubo
• Host Institution: Faculdade de Ciências e Letras (FCL-ASSIS). Universidade Estadual Paulista (UNESP). Campus de Assis. Assis , SP, Brazil

Abstract

The fermentation industry has been widely exploited in recent years, manufacturing products that seek to prioritize the health and welfare of the population. Among the fermenting organisms that have gained prominence is kefir, a complex of bacteria and yeasts include Saccharomyces and Lactobacillus. However, to ensure a quality process, some variables are important and need to be monitored, such as temperature. Therefore, this project is meant to monitor the temperature of the kefir fermentation, obtained experimentally using thermocouples. The fermentation temperature signal is reconstructed through inverse problems. This technique, although effective, has ill-conditioned properties of method itself and is sensitive to embedded noise in the temperature signal, that are amplified, corrupting the results, thereat, it is necessary to use a filter, that in this project is the smoothing method by cubic spline. (AU)