سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۴

نویسنده(ها):

Danial DEHNAD – Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran
Seid Mahdi JAFARI – Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources Basidj Square, Pardis, Gorgan, Iran

چکیده:

Modes of control include on/off control, proportional control, integral control, derivative control and combined control modes; also real time control, linear control and 3- step control are new applied controls which can improve the drying more efficiently. Some control equipment are in order of temperature, temperature distribution and pressure control, programmable logic controller (e.g. expert systems, artificial neural networks and fuzzy systems) – and new input electrical power control methods (e.g. new triac phase-controlled power regulator). A fuzzy logic controller system successfully improves the volatiles retention, sample quality and burning avoidance with acceptable time and energy consumption. The control effect of a linear control system is comparable to that of fuzzy logic control system. Employing a 3-step temperature control system for drying of food can also improve the drying effects and greatly simplify the control system.