Information Systems for Control and Management of Processes of Dehydration of Fruit and Berry Raw Materials

Introduction. The production process of producing the final products of the food industry requires compliance with the regulated parameters of processing raw materials. The control of the defining parameters of the technology allows us to ensure the requirements of quality and safety. Increasing the efficiency and competitiveness of the enterprise is achieved by the introduction of production management systems and digital technologies. To reduce the share of manual data collection and automated control of the technological cycle, it is proposed to use digital control and monitoring systems of equipment. Taking into account that the quality of processing of fruit and berry raw materials is directly related to heat treatment operations, it is necessary to ensure control and management of processes at these stages.

Purpose.The purpose ofthe study is to develop the concept and provide an automated control system for vacuum dehydration of fruit and berry raw materials,with the implementation of control algorithms in the SIMATIC PCS7 environment, using programmable logic controllers Siemens Simatic.

Materials and Methods.The object of research is a control and automation system for vacuum dehydration of fruits and berries having a solid frame and a capillary–porous structure, with an initial humidity of up to 90 %. The Simatic WinCC development environment was used as methods of research and implementation of the management methodology of the information system of dehydration processes. The research was carried out on the original design of the drying unit. Determination of the effective moisture diffusion coefficient and the drying rate constant was realized by numerical methods by solving the Arrhenius model for non-isothermal conditions.

Results. The result of the analysis was an algorithm for changing the parameters of the dehydration process. It is proposed to use reduced pressure during the first drying periods and subsequent conductive power supply to accelerate the dehydration processes. Three control cycles are defined. Initially, conductive heating is carried out up to 60 °C at atmospheric pressure. Next, the dryer chamber is evacuated to a pressure of 0.5 kPa and up to 0.2 kPa. The duration of preheating for berry raw materials is up to 10 minutes, the second drying cycle is up to 15 minutes at a temperature of 35 °C. The duration of the third cycle is 20 minutes, at a saturation point temperature of 22 °C. The tasks of process control using programmable logic controllers Siemens Simatic are formulated. Control channels and control parameters are described to ensure the safety of bioactive components of raw materials.

Conclusions. In the Simatic WinCC design environment, modules with functions are implemented: receiving and transmitting the values of the drying process parameters; visual control; configuration and parameter adjustment; forced parameter change; viewing information about events registered in the technological system. A system for visualizing the drying process has been developed. Operator interfaces are implemented on the Simatic HMI control panel. 

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