Methods of Non-Contact Parametric Control of Equipment of Brewing Apparatus and Waste Water Samples

Abstract

The studies of technoecology problems in the field of brewing established the need to predict the condition of equipment, the quality of semi-finished products, as well as the creation of algorithms for extracting and processing information on quality indicators. The necessity of developing new effective methods for monitoring brewing equipment, semi-finished products, finished products and the state of stock water samples has been proved. Thanks to this, it will become possible to determine the reasons for the deviation of the product characteristics from the set quality indicators and to take measures for appropriate adjustment. Experimental studies have confirmed that, thanks to the allocation of important informative parameters, it becomes possible to increase the overall component of the reliability of control.This leads to an increase in the quality of the finished product. In particular, it was found that due to the hardware techniques associated with heating the sample during the control process and compensating for the influence of the parasitic magnetic flux, it becomes possible to carry out joint control of quantitative parameters that are related to the physicomechanical properties of equipment parts, assemblies and designs of the beer column. The latter, in particular, relates to the implementation of joint control of the geometric, electrical and temperature parameters of parts of brewing equipment.Thus, there is reason to argue about the prospects of further research in the creation of automated computer systems for monitoring the electrical and temperature characteristics of semi-finished brewing products when implementing new informative methods.