RESUMENEn el diseño simultáneo de proceso se diseña al mismo tiempo el proceso y su sistema de control. En este artículo se presenta una metodología para el diseño simultáneo, basada en los Métodos de Teoría de Conjuntos en Control. En estos métodos además de verificar que la propiedad de controlabilidad se cumpla, es posible cuantificar la controlabilidad y por tanto, complementa el tratamiento clásico para la verificación de la propiedad de controlabilidad. La metodología propuesta se aplica con éxito al conocido problema de referencia (benchmark) del CSTR, y se observa que después de aplicada la metodología, se debe disminuir el volumen del reactor, con el fin de tener un mejor valor del indicador de controlabilidad, que se evidencia en un mejor desempeño del lazo cerrado.Palabras Clave: Diseño Simultáneo; Modelo Semifísico de Base Fenomenológica; Métodos de Teoría de Conjuntos en Control, Problema de referencia CSTR. ABSTRACTIn simultaneous design of process both the process and its control system at the same time are designed, but process' controllability in a binary way is evaluated. This paper introduces a methodology for simultaneous design, based on Set-Theoretic Methods in Control. In the given methods there is a different approach of understanding the process' state controllability, which is complementary to the classical look, because it is possible to quantify controllability. The proposed methodology is successfully applied to a CSTR's benchmark, and it is observed that after the methodology is applied, the reactor volume must be decreased, in order to get a best value of controllability's indicator, which it is evidenced in an improved performance of the closed loop.Key words: Simultaneous design; Phenomenological based semiphysical model; Set-Theoretic Methods in Control; CSTR Benchmark. INTRODUCCIÓNEl diseño de procesos y su control es un área de investigación que emerge debido a las altas exigencias del mercado en términos de consumo energético y de calidad. Estas exigencias, junto con la alta interacción dinámica de los procesos complejiza, no sólo el diseño mismo del proceso, sino también su control. Lo anterior ha ocasionado que la forma tradicional de diseñar procesos químicos y su control; esto es, de manera secuencial [1], [2], metodología en la cual primero se diseña el proceso de tal forma que se garanticen un criterio económico en el estado estacionario y luego se
Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. Objectives: in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. Methods: the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and L*a*b* coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit. Results: the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1). Conclusions: the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions
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