Cascade control of HTST milk pasteurization process with and without pre-cooling stage

Kayalvizhi, M.; Manamalli, D.; Bhuvanithaa, K.

doi:10.1109/icecds.2017.8389760

Cited by 5 publications

(5 citation statements)

References 8 publications

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“…САР построенная на основе проведенных изысканий показала высокую надежность, устойчивость, достаточное время регулирования. Таким образом применение САР на основе разработанного математического обеспечения является целесообразным и эффективным, так как позволит сократить брак и повысить качество выпускаемой продукции за счет своевременного качественного регулирования основного технологического параметра -температуры молочного сырья [16][17][18][19][20].…”

Section: Discussionunclassified

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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Section: Discussionunclassified

Mathematical Support to Control Milk Temperature at Cooling Outlets

Бородулин

2022

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

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“…Untuk terlaksananya proses pasteurisasi susu, suhu pada proses pasteurisasi susu harus stabil. Proses pasteurisasi tersebut menghadirkan masalah kontrol seperti, perilaku dinamis non-linier, interaksi multi variabel antara variabel yang dimanipulasi dan variabel keadaan (state variable) [6].…”

Section: Pendahuluanunclassified

“…Oleh karena itu, untuk mengatasi masalah tersebut dibutuhkan suatu sistem kontrol yang mampu menjaga kestabilan suhu secara otomatis dengan hanya menentukan setpoint suhu sesuai dengan metode pasteurisasi HTST [6]. Dan mengefektifkan proses pasteurisasi tersebut.…”

Section: Pendahuluanunclassified

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Perbandingan Performa Logika Fuzzy Tipe-1 Dan Logika Fuzzy Tipe-2 Pada Sistem Pasteurisasi Susu Berbasis Mikrokontroler

Taufiqurrahman,

Pohan

2023

Jurnal Ilmiah Telekomunikasi, Kendali dan Elektronika Terapan

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Susu merupakan bahan makanan yang mudah rusak, untuk memperpanjang ketahanan susu dapat dilakukan teknik pemanasan yang disebut dengan pasteurisasi. Proses pasteurisasi tersebut bertujuan untuk membunuh bakteri patogen yang dapat membahayakan kesehatan manusia dan meminimalkan perkembangan mikroorganisme pembusuk lainnya. Penelitian ini bertujuan untuk merancang sistem pasteurisasi susu yang mampu mengatur suhu secara stabil pada proses pasteurisasi susu metode High Temperature Short Time (HTST) menggunakan logika fuzzy tipe-1 dan logika fuzzy tipe-2. Logika fuzzy tipe-2 merupakan pengembangan lebih lanjut dari logika fuzzy tipe-1, dengan adanya tambahan dimensi dari fungsi keanggotaannya, memungkinkan sistem logika fuzzy tipe-2 dapat merepresentasikan himpunan fuzzy yang lebih fleksibel dan dapat merepresentasikan ketidakpastian lebih baik daripada logika fuzzy tipe-1. Dua pengujian dilakukan untuk membandingkan performansi kedua sistem tersebut yaitu pada kondisi tanpa adanya gangguan (noise) dan kondisi dengan adanya gangguan. Hasilnya menunjukkan bahwa pada pengujian tanpa adanya gangguan, logika fuzzy tipe-2 unggul dalam hal maximum overshoot, sedangkan logika fuzzy tipe-1 unggul dalam rise time. Namun, dalam pengujian dengan adanya gangguan, logika fuzzy tipe-2 lebih baik dalam mencapai rise time dan settling time, serta mampu menjaga suhu tetap maupun mendekati setpoint lebih lama dibandingkan dengan logika fuzzy tipe-1.

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“…Other studies propose different model predictive control (MPC) approaches, with the objective of minimizing the energy consumption [15,16]. Kayalvizh et al [17] developed individual cascade controllers to maintain the temperature of the milk in the heating and cooling stages of the milk pasteurization process at optimum levels. Pour et al [18] presented three strategies to design MPC controllers using linear parameter varying models.…”

Section: Introductionmentioning

confidence: 99%

Adaptive Feedback Control for a Pasteurization Process

2020

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The milk pasteurization process is nonlinear in nature, and for this reason, the application of linear control algorithms does not guarantee the obtainment of the required performance in every condition. The problem is here addressed by proposing an adaptive algorithm, which was obtained by starting from an observer-based control approach. The main result is the obtainment of a simple PI-like controller structure, where the control parameters depend on the state of the system and are adapted online. The proposed algorithm was designed and applied on a simulated process, where the temperature dependence of the milk’s physical properties was considered. The control strategy was tested by simulating different situations, particularly when time-varying disturbances entered the system. The use of the adaptive rule reduces the variance generally introduced by the PI or PID controller.

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Cascade control of HTST milk pasteurization process with and without pre-cooling stage

Cited by 5 publications

References 8 publications

Mathematical Support to Control Milk Temperature at Cooling Outlets

Mathematical Support to Control Milk Temperature at Cooling Outlets

Perbandingan Performa Logika Fuzzy Tipe-1 Dan Logika Fuzzy Tipe-2 Pada Sistem Pasteurisasi Susu Berbasis Mikrokontroler

Adaptive Feedback Control for a Pasteurization Process

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