On the effects of the temperature control at the performance of a dehydration process: energy optimization and nutrients retention

In this article, we study the effects of the temperature control on a dehydration tomato slices process when two control strategies are considered: PID controller and optimal linear control when inherent input time delay is considered. The first controller is tuned by D-partitions method and a numer...

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Bibliographic Details
Published inInternational journal of advanced manufacturing technology Vol. 86; no. 9-12; pp. 3157 - 3171
Main Authors Santos-Sánchez, Norma-Francenia, Salas-Coronado, Raúl, Santos-Sánchez, Omar-Jacobo, Romero, Hugo, Garrido-Aranda, Erick
Format Journal Article
LanguageEnglish
Published London Springer London 01.10.2016
Springer Nature B.V
Subjects
CAE) and Design
Computer-Aided Engineering (CAD
Controllers
Dehydration
Engineering
Industrial and Production Engineering
Linear control
Mechanical Engineering
Media Management
Nutrients
Optimization
Original Article
Performance indices
Phenols
Proportional integral derivative
Temperature control
Time lag
Tomatoes
Nutrients retention
Dehydration process
Industrial PID
Optimal control
Energy savings
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Summary:In this article, we study the effects of the temperature control on a dehydration tomato slices process when two control strategies are considered: PID controller and optimal linear control when inherent input time delay is considered. The first controller is tuned by D-partitions method and a numerical procedure in order to minimize a quadratic performance index, the second one considers a state predictor to compensate the effects of the input delayed. The energy savings and the intrinsic characteristics in the tomato slices (vitamin C, total phenols, and lycopene levels) are quantified in order to conclude advantages of the two controllers under study.
ISSN:0268-3768
1433-3015
DOI:10.1007/s00170-016-8481-z