TY - JOUR
AU1 - BERTO, MARIA ISABEL
AU2 - SILVEIRA, JUNIOR, VIVALDO
AB - ABSTRACT Fuzzy control was applied in a high‐temperature short time (HTST) pasteurization system and experimentally evaluated and compared with proportional‐integral‐derivative (PID)/feedback and PID/feedback/feedforward controllers. The product, a juice model solution, was pasteurized for 91C/40 s in a three‐stage plate heat exchange (regeneration, heating and cooling sections). Hot water and propylene glycol were responsible to heat and cool the product, respectively. A control system was designed to assure the pasteurization temperature manipulating the hot fluid flow rate. Controllers were evaluated by means of dynamic behavior of the pasteurization temperature and performance criteria after the imposed step changes of the product inlet temperature. Configured controllers kept the process temperature within HTST requirements, having a variation of ±0,5C, and the similar values of performance criteria indicate an efficiency for all three tested controllers. PRACTICAL APPLICATIONS The continuous need for better food products, standardized within the consumer demands, has expanded the applications and the search for solutions using automation and control techniques. The use of control strategies and automation in chemical, petroleum and other industrial processes are more intensive as compared with the same applications in food industries. The complex execution of experimental tests in lab‐scale or pilot plants is the main reason for the great number of simulations in the process control area. Based on the importance of accomplishing experimental errors and uncertainties, this paper results from an extensive research developed in a pilot plant of HTST process. Theoretical methods for tuning controllers were applied and evaluated. Conventional controllers (PID/feedback and PID/feedback/feedforward) were tuned and compared with fuzzy control, one of the most recognized nonconventional controllers. Results showed that the requirements to maintain pasteurization temperature after changes in inlet process conditions were performed in all three strategies, indicating the accomplishment of the research purpose.
TI - DESIGN AND PERFORMANCE OF CONVENTIONAL AND FUZZY CONTROLS FOR A HIGH TEMPERATURE SHORT TIME PASTEURIZATION SYSTEM
JF - Journal of Food Process Engineering
DO - 10.1111/j.1745-4530.2011.00653.x
DA - 2013-02-01
UR - https://www.deepdyve.com/lp/wiley/design-and-performance-of-conventional-and-fuzzy-controls-for-a-high-u7ijYMHmcc
SP - 58
EP - 65
VL - 36
IS - 1
DP - DeepDyve
ER -