CHI TIẾT BÀI BÁO
MÔ HÌNH HÓA KIỂM SOÁT ĐỒNG NHẤT NHIỆT ĐỘ SẢN PHẨM ĐỒ HỘP TRONG QUÁ TRÌNH THANH TRÙNG
Tác giả: Nguyễn Đức Toàn(1) Võ Minh Hoàng(2) Võ Tấn Thành(3) ,
(1) Chủ biên
Abstract: Uniforming product temperature when pasteurizing is a matter that needs to be controlled to ensure safety and quality. In this study, a data-based mechanistic modeling approach was used for controlling the three-dimensional temperature uniform of the product during the pasteurization process. The flow rates were varied between 0,6-1,8 m3/hour. In each experiment at a specific flow rate, the inlet temperature was adjusted from 35 to 60oC. During the experiment, 20 sensors for hot water in the equipment and 18 sensors for inside cans were recorded by datalogger Keithley 2700. The 231 cans containing 2,5% CMC were used in this research. The simplified refined instrument variable (SRIV) algorithm was used as the model parameter identification tool to obtain the best model order and parameters. A third-order transfer function from the dynamic response of product temperature from hot water with a high coefficient of determination and a low standard error explained the heat exchange in a system. The measured data and the model providing a physically meaningful parameter related to a heat transfer coefficient from hot water to products could be used for online controlling of the temperature distribution of products in the pasteurization equipment.
Khoa học (ISSN:) Số 1859 - 2333
Xuất bản: 6/2020
Trang: 59-67
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