ArticleFoods (Basel, Switzerland)2023
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Effect of Magnetic Field Treatment at Different Intensities on the Quality and Biological Properties of Bread Produced withACS omega · 2026Article
- A Review of Electromagnetic Fields in Cellular Interactions and Cacao Bean Fermentation.Foods (Basel, Switzerland) · 2024Review
- Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.Foods (Basel, Switzerland) · 2024Review
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A Helmholtz-type electromagnetic emission device, which uses an oscillating magnetic field (OMF), with potential applications in biotechnological research, was built and validated. The coils were connected to an alternating current (AC) generator to generate a 0.5 to 110 mT field at their center. OMF measurements were performed with a Hall effect sensor with a digital signal connection (Arduino nano) and data output to a PC using LabVIEW v2017SP1 software. The fermentation process of the cocoa bean variety CCN 51, exposed to four levels of OMF density for 60 min (0, 5, 40, and 80 mT/60 min), was analyzed. Different variables of the grain fermentation process were evaluated over six days. The ANOVA test probed the device's linearity, accuracy, precision, repeatability, reliability, and robustness. Moreover, CCN 51 cocoa beans' EMF-exposure effect was evaluated under different OMF densities for 60 min. The results show the validity of the equipment under working conditions and the impact of EMF (electromagnetic fields) on the yield, deformation, and pH of cocoa beans. Thus, we concluded that the operation of the prototype is valid for use in biotechnological studies.
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