Structural and parametric identification of the model for the process of obtaining hop extract at the rotary pulsation machine

Novoseltseva, M. A.; Бородулин, Д. М.; Gutova, S. G.; Safonova, Elena; Kagan, E. S.; Milenkiy, Ilya O.

doi:10.1111/jfpp.14546

Cited by 3 publications

(1 citation statement)

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“… расширение возможностей статистического и экономического анализа [5][6][7][8][9][10] Одним из основных технологических параметров в молочном производстве является температура, в связи с этим важной задачей автоматизации молочных производств является ее контроль и регулирование на различных участках технологических линий.…”

Section: Introductionunclassified

Mathematical Support to Control Milk Temperature at Cooling Outlets

Бородулин

2022

Vestn. Voronež. gos. univ. inž. tehnol.

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Automation of any production is impossible without the appropriate software for automation systems. Automatic control systems are used for various parameters of technological processes. Temperature is one of the main technological parameters in dairy production. Therefore, its control and regulation in various parts of technological lines is an important task for the automation of dairy production. For this, an information scheme of the technological control object was created with the designation of the controlled technological parameters. The following parameters were established as a result of the analysis of the normal operation of the technological control object: cold water temperature, transmission coefficient of this channel; the temperature of the source milk, the transmission coefficient of this channel; ambient air temperature, transmission coefficient of a given channel; cold water pressure, transmission coefficient of this channel; raw milk consumption, transmission coefficient of this channel. Calculation of a single-loop system for automatic control of milk temperature at the outlet of the cooling section was made using the IPC-CAD program. As a result of processing the obtained data, it was found that the transient processes "aperiodic" and "with moderate attenuation" have a sufficient margin of stability, since the degree of attenuation is greater than 0,75. Dynamic errors in the modes of tuning and checking for roughness of these processes differ by 0,02, that is, the differences are insignificant. The margin of stability of the "aperiodic" process is higher, and the dynamic error does not significantly exceed the other options, so this type of transient process was chosen for further application. Thus, the use of an automatic control system based on the developed software is expedient and effective, as it will reduce rejects and improve the quality of products due to timely quality control of the main technological parameter - the temperature of raw milk. From this it follows that the use of this single-circuit automatic control system is appropriate in the dairy industry.

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