Mô hình hóa kiểm soát đồng nhất nhiệt độ sản phẩm đồ hộp trong quá trình thanh trùng

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Tác giả: Đức Toàn Nguyễn, Minh Hoàng Võ, Tấn Thành Võ

Ngôn ngữ: Vie

Ký hiệu phân loại: 362 Social welfare problems and services

Thông tin xuất bản: Tạp chí Khoa học Đại học Cần Thơ, 2020

Mô tả vật lý: 59-67

Bộ sưu tập: Metadata

ID: 404468

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Tóm tắt
Chủ đề

Đồng nhất nhiệt độ sản phẩm khi thanh trùng là vấn đề cần phải kiểm soát để đảm bảo an toàn và chất lượng. Trong nghiên cứu này, mô hình hộp đen chứa tham số vật lý có ý nghĩa (DBM) được sử dụng để kiểm soát đồng nhất nhiệt độ sản phẩm trong quá trình thanh trùng. Thí nghiệm "bước" được thực hiện bằng cách thay đổi nhiệt độ môi trường gia nhiệt từ 35-60oC cho 231 lon dung dịch carboxymethyl cellulose (CMC) 2,5%, kết hợp thay đổi lưu lượng bơm từ 0,6-1,8 m3/giờ. Trong suốt thí nghiệm, dữ liệu của 20 cảm biến đo nhiệt độ môi trường nước trong thiết bị và 18 cảm biến đo nhiệt độ sản phẩm được ghi nhận liên tục bởi datalogger Keithley 2700. Thuật toán SRIV tích hợp trong công cụ Captain toolbox của Matlab được sử dụng để tính toán các tham số và lựa chọn mô hình. Hàm truyền bậc ba phát triển từ quan hệ trao đổi nhiệt giữa nhiệt độ môi trường ngõ vào của thiết bị và nhiệt độ sản phẩm có hệ số tương quan cao, sai số thấp có chứa tham số liên quan hệ số truyền nhiệt bề mặt. Đồng dạng hàm truyền thu được tham số vật lý α có chứa hệ số truyền nhiệt bề mặt thể hiện sự phân bố nhiệt độ của sản phẩm. Biểu diễn phân bố tham số α trong không gian ba chiều là cơ sở để điều chỉnh thiết kế hoặc thiết kế hệ thống điều khiển đồng nhất nhiệt độ sản phẩm., Tóm tắt tiếng anh, Uniforming product temperature when pasteurizing is a matter that needs to be controlled to ensure safety and quality. In this study, a data-based mechanistic modeling approach was used for controlling the three-dimensional temperature uniform of the product during the pasteurization process. The flow rates were varied between 0,6-1,8 m3/hour. In each experiment at a specific flow rate, the inlet temperature was adjusted from 35 to 60oC. During the experiment, 20 sensors for hot water in the equipment and 18 sensors for inside cans were recorded by datalogger Keithley 2700. The 231 cans containing 2,5% CMC were used in this research. The simplified refined instrument variable (SRIV) algorithm was used as the model parameter identification tool to obtain the best model order and parameters. A third-order transfer function from the dynamic response of product temperature from hot water with a high coefficient of determination and a low standard error explained the heat exchange in a system. The measured data and the model providing a physically meaningful parameter related to a heat transfer coefficient from hot water to products could be used for online controlling of the temperature distribution of products in the pasteurization equipment.

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