Bibliographic citations
Herrera, P., (2019). Diseño de un sistema automático de control y registro de temperatura para el proceso de pasteurización en la industria alimentaria [Tesis, Universidad Tecnológica del Perú]. https://hdl.handle.net/20.500.12867/2970
Herrera, P., Diseño de un sistema automático de control y registro de temperatura para el proceso de pasteurización en la industria alimentaria [Tesis]. PE: Universidad Tecnológica del Perú; 2019. https://hdl.handle.net/20.500.12867/2970
@misc{sunedu/3036785,
title = "Diseño de un sistema automático de control y registro de temperatura para el proceso de pasteurización en la industria alimentaria",
author = "Herrera Paria, Pedro Anderson",
publisher = "Universidad Tecnológica del Perú",
year = "2019"
}
The object of study of the present investigation is the design of an automated control system that integrates the temperature register in the pasteurization process, with the purpose of ensuring the manufacturing procedure, quality standards and commercialization in food companies. The “A Guide to the Project Management Body of Knowledge” or PMBOK method was used to elaborate the design, with the purpose of integrating 10 knowledge areas and 5 process groups, to achieve a standard engineering design of the developed system. Every time, that the companies that manufacture food like nectars and pulps of fruits realize the control and registry of temperature of independent form, decoupled of the automated system; This proposal consists of a control system by PLC Programmable PLC, with programming of PID algorithms organized in a SCADA system for monitoring, control and recording of temperature. All this, in a single closed loop type automatic control system, which also allows generating real-time reports, as well as historical EXCEL files for production management, facilitating data analysis and supporting the traceability of the process required to be auditable. The results of the design that were obtained using the TIA PORTAL Software for the simulation of the process and the SCADA HMI system, showed that this proposal allowed to optimize the production process to comply with the marketing standards, demonstrating the behavior of the pasteurization process in time real. Thus, taking as a set point 75 ° C, lower limit 70 ° C and upper limit 80 ° C, for a given product (nectar), all the production that is outside the configured limits, returns to the first storage tank, and then correctly pasteurized again. The design allowed that, for temperatures outside that range, there is no possible access to the change in the value of the process variable, since it behaves depending on the state of the pasteurizer; unless the PLC code must be modified, and this is how production is ensured.
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