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A method for the prediction of the shrinkage in roasted and ground coffee using multivariable statistics

dc.contributor.authorParody Muñoz, Alexander Eliasspa
dc.contributor.authorCharris, Dhizzyspa
dc.contributor.authoramelec, viloriaspa
dc.contributor.authorCervera Cárdenas, Jorge Eduardospa
dc.contributor.authorHernandez, Hugospa
dc.date.accessioned2021-03-15T20:39:38Z
dc.date.available2021-03-15T20:39:38Z
dc.date.issued2020-09-08
dc.identifier.issn18761119spa
dc.identifier.issn18761100spa
dc.identifier.urihttps://hdl.handle.net/11323/8019spa
dc.description.abstractThis study seeks to determine the influence of process variables: consumption percentage in the mixture, pasilla percentage in the mixture, storage time, humidity percentage in the product for consumption, humidity percentage in the pasilla, humidity percentage in roasted coffee, average humidity in finished product, average color in roasted coffee, and average color in finished product, for the shrinkage of packed coffee in a coffee processing plant of Arabica type. Using a multiple linear regression model, the study stated that the variables of humidity percentage of roasted coffee and color of roasted coffee have a statistically significant relationship with a confidence of 95% (p-value < 0.05). It was concluded that these variables explain 99.95% of the variability in the shrinkage, and the relation of the shrinkage with the humidity percentage is inversely proportional, but the relation of this variable with the color of roasted coffee is directly proportional. The tests applied to the model wastes proved that the model is suitable for predicting the shrinkage in the process.spa
dc.format.mimetypeapplication/pdfspa
dc.language.isoeng
dc.publisherCorporación Universidad de la Costaspa
dc.rightsCC0 1.0 Universalspa
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/spa
dc.sourceLecture Notes in Electrical Engineeringspa
dc.subjectMultiple linear regressionspa
dc.subjectShrinkage in a processspa
dc.subjectHumidityspa
dc.subjectStatistical quality controlspa
dc.titleA method for the prediction of the shrinkage in roasted and ground coffee using multivariable statisticsspa
dc.typePre-Publicaciónspa
dc.source.urlhttps://link.springer.com/chapter/10.1007/978-981-15-5558-9_12spa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.identifier.doihttps://doi.org/10.1007/978-981-15-5558-9_12spa
dc.identifier.instnameCorporación Universidad de la Costaspa
dc.identifier.reponameREDICUC - Repositorio CUCspa
dc.identifier.repourlhttps://repositorio.cuc.edu.co/spa
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dc.type.coarhttp://purl.org/coar/resource_type/c_816bspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/preprintspa
dc.type.redcolhttp://purl.org/redcol/resource_type/ARTOTRspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2spa


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