SELECTION OF THE ALGORITHM OF THE MANAGEMENT OF THE BAROTERMIC PROCESSING OF FOOD RAW MATERIAL IN THE THERMAL CAMERA WITH AERODYNAMIC HEATING
DOI:
https://doi.org/10.31073/foodresources2019-13-01Keywords:
баротермічна обробка, теплова камера, аеродинамічний нагрівач роторного типу, алгоритм управління, пароповітряне середовище, харчова сировинаAbstract
One of the main production costs in the implementation of the technological process of barothermal processing of food raw materials is energy costs. Thermal technological processes of processing under excess pressure and the required temperature of food raw materials are one of the most energy-intensive stages, in which more than 60% of the total amount of energy consumption is consumed. In the article the analysis of algorithms for control of technological processes of barothermal processing of food raw materials in a thermal chamber with an aerodynamic rotor-type heater is offered. The automatic control system maintains the set parameters of the steam-air environment in the thermal chambers by adjusting the rotation speed of the rotor of the aerodynamic heater and controlling the remote-controlled louvre lattice, which regulates the cross-section of the suction duct of the aerodynamic heater. Algorithms for regulation and maintenance of the set parameters of the steam-air environment are developed: throttle, high-quality, combined. At throttle adjustment the aperture opening of louver lattices is closed by a number of drive blades which thus are superimposed on each other. The qualitative algorithm provides temperature control by varying the engine speed. The algorithm provides software formation of the temperature profile during heating, isothermal holding and cooling. The combined algorithm of software regulation combines the elements of throttle and quality control. In the first embodiment, by finding the maximum possible opening angle of the louvre lattices in the absence of overcurrent induction motor. In another, by adjusting the rotational speed of the rotary heaters, the maximum allowable motor current. The block diagrams of algorithms for sequential control of technological stages of barothermal treatment are drawn up. Reduction of energy consumption is achieved by optimizing the operation of the actuator by adjusting the rotor speed of the aerodynamic rotor type heater
Downloads
References
https://doi.org/10.31073/foodresources2019-13-01
Cherevko O., Mykhaylov V., Zahorulko O. (2014). Avtomatyzatsiya vyrobnychykh protsesiv. [Automation of viral processing processes]. Kharkiv: KHDUKHT. 186 р. [in Ukrainian].
Bobukh A. (2006). Avtomatyzovani systemy keruvannya tekhnolohichnymy protsesamy. [Automated system of technological processes]. Kharkiv: KHNAMH. 185 р. [in Ukrainian].
Patent 40453 Ukrayina. MTK S04V 40/00. Proparyuvalna kamera. [Steam chamber]. Kolisnyk O. P., Kots I. V. № u200812905. Zayavleno 05.11.2008. Opubl. 10.04.2009, Byul. №7. [in Ukrainian].
Kovalyuk D., Moskvina S. (2010). Modelyuvannya teplotekhnolohichnykh obyektiv z rozpodilenymy parametramy.[Model of heat engineering technology with various parameters]. Vinnytsya: VNTU. 182 р. [in Ukrainian].
Podhornyy S. (2015). Termovlahomekhanycheskye protsessy y perenos potentsyalov tepla y massy pry sushke zernovykh materyalov. [Thermo-moisture-mechanical processes and transfer of heat and mass potentials during drying of grain materials]. Avtoreferat dyssertatsyy doktora tekhnycheskykh nauk. Krasnodar: Kubanskyy hosudarstvennyy tekhnolohycheskyy unyversytet. 44 р. [in Russian].
Vektornaya optymyzatsyya rehulyrovanyya temperatury protsessa aérodynamycheskoho nahreva. [Vector optimization of temperature control of the aerodynamic heating process]. URL: http://www.plcsystems.ru/article/detail. [in Russian].
Zakyrullyn R. (2000). Optymyzatsyya y avtomatyzatsyya teplomassoobmennykh tekhnolohycheskykh protsessov konvektyvnoy sushky promyshlennykh yzdelyy. [Optimization and automation of heat and mass transfer technological processes of convective drying of industrial products]. Dyssertatsyya kandydata tekhnycheskykh nauk. Orenburh. 158 р. [in Russian].
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
