A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization

2003 ◽  
Vol 59 (2-3) ◽  
pp. 245-252 ◽  
Author(s):  
Francesco Marra ◽  
Vittorio Romano
Keyword(s):  
Mathematical Model ◽  
Temperature Sensor ◽  
Canned Food ◽  
Food Sterilization

Precision Temperature Sensor Design

2013 ◽  
Vol 823 ◽  
pp. 161-164
Author(s):  
Yong Juan Meng ◽  
Hong An Guo
Keyword(s):  
Mathematical Model ◽  
Temperature Sensor ◽  
Temperature Compensation ◽  
Photovoltaic Cells ◽  
High Accuracy ◽  
Photoelectric Detection ◽  
Detection Technology ◽  
Precision Temperature ◽  
Temperature Signal ◽  
And Control

In the photoelectric detection technology,Often encountered in the detection and control of temperature.If the use of photovoltaic cells,Photoresistor,When the photodiode as a measurement of original,Because temperature of the light current or sensitive resistor, Therefore, if the requirements of high accuracy,Need to build circuit for temperature compensation on many occasions,For temperature control,Or independent testing to the temperature signal into the microcontroller,Through the system mathematical model associated with the temperature and temperature compensation of software,The last one is common ways.

scholarly journals A New Mathematical Model for Food Thermal Process Prediction

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Dario Friso
Keyword(s):  
Mathematical Model ◽  
Thermal Process ◽  
Absolute Error ◽  
Process Time ◽  
Heating Process ◽  
Canned Food ◽  
Heat Penetration ◽  
The Difference ◽  
Input Variables ◽  
The Mathematical Model

A mathematical model was developed to correlate the four heat penetration parameters of 57 Stumbo’s tables (18,513 datasets) in canned food:g(the difference between the retort and the coldest point temperatures in the canned food at the end of the heating process),fh/U(the ratio of the heating rate index to the sterilizing value),z(the temperature change required for the thermal destruction curve to traverse one log cycle), andJcc, (the cooling lag factor). The quantitiesg,z, andJcc, are input variables for predictingfh/U, whilez,Jccandfh/Uare input variables for predicting the value ofg, which is necessary to calculate the heating process timeB, at constant retort temperature, using Ball’s formula. The process time calculated using thegvalue obtained from the mathematical model closely followed the time calculated from the tabulatedgvalues (root mean square of absolute errors RMS = 0.567 min, average absolute error = 0.421 min with a standard deviation SD = 0.380 min). Because the mathematical model can be used to predict the intermediate values of any combination of inputs, avoiding the storage requirements and the interpolation of 57 Stumbo’s tables, it allows a quick and easy automation of thermal process calculations and to perform these calculations using a spreadsheet.

scholarly journals NUMERICAL SEARCH OF MATHEMATICAL MODEL PARAMETERS OF FOOD PRODUCTS FROM HYDROBIONTS FOR PASTEURIZATION PPROCESS

2021 ◽  
Vol 2021 (2) ◽  
pp. 89-98
Author(s):  
Alexander Alekseevich Zhuk
Keyword(s):  
Mathematical Model ◽  
Transfer Function ◽  
Transfer Functions ◽  
Food Products ◽  
Model Parameters ◽  
Product Model ◽  
Canned Food ◽  
Product Temperature ◽  
Order Factor ◽  
The Mathematical Model

The article highlights the numerical search for the mathematical model parameters of food products from hydrobionts put into hermetically sealed canning containers. The mathematical description of the canned products was given as transfer functions. The input value is a retort short-term temperature-time dependence and the output value is the product temperature dynamics. The search for the transfer function coefficients was performed by the numerical optimization method based on the plant response. The product temperature response data was obtained experimentally with thermologgers of the “iButton Data Loggers” series during canned food pasteurization. The numerical search for the mathematical model parameters of food products was carried out using the software AutoCont Lite: SeekerC developed by the author at the Automation and Computer Engineering Department of Murmansk State Technical University. A first-order factor was chosen as a candidate for a product model in a tin can, and for a product in a glass container there was chosen a third-order factor. To solve the problem of numerical search for model parameters the integral estimate was employed as an optimization criterion. It is calculated as the square deviation between the output values of the model and the plant over the investigation period. The research resulted in mathematical models of fishery-canned products obtained in the transfer function form. The obtained result was applied for modeling and subsequent automatic control system implementation for the industrial autoclave ASCAMAT-230 during the canned food pasteurization.

scholarly journals Development of an Autoclave Thermal Processes Model for the Simulator of Canned Food Sterilization Process

2020 ◽  
Author(s):  
Alexandr Kaychenov ◽  
Aleksandr Vlasov ◽  
Alexey Maslov ◽  
Ilia Selyakov ◽  
Yana Glukhikh
Keyword(s):  
Water Environment ◽  
Educational Process ◽  
Process Models ◽  
Thermal Processes ◽  
Canned Food ◽  
Experimental Data Processing ◽  
Food Sterilization ◽  
Sterilization Process ◽  
Quality Of Approximation

The article describes an autoclave thermal processes model, which is used for the simulator of canned food sterilization process. The simulator is based on a simulation model that adequately describes the reaction of the autoclave to the actions of the control system and the operator of the sterilization unit. The model’s parameters were obtained by means of experimental data processing. The computer program ”autoclave Model” for simulating sterilization process in the steam and water environment is described. The examples of the canned food’s manual control sterilization modeling are shown. The results of numerical mathematical modeling of canned food sterilization processes in the autoclave showed a high degree of the implemented process models quality of approximation. The calculation schemes done as a result of the mathematical models creation were used to develop a hardwaresoftware complex of the sterilization process simulator. The increase of training level on carrying out process of canned goods sterilization will be provided as a result of designing the simulator of sterilization process in educational process. Consequently reducing defects in production and improving the quality of canned products are expected.

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