共查询到16条相似文献,搜索用时 125 毫秒
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啤酒发酵过程中的温度控制是影响啤酒质量的重要环节。该文论述了发酵各阶段温度控制机理及锥形罐发酵温度自动控制系统设计要求。 相似文献
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在啤酒生产中,发酵温度控制的好环将直接影响啤酒的风味及质量。因此,如何准确控制发酵过程中各阶段的温度,一直是各啤酒厂比较重视的问题。下面根据本人在生产实践中体会,就采用露天锥形罐的发酵温度控制问题谈几点看法。对温度的控制,目前国内主要采用三段冷媒进行降温。所用的冷媒主要有酒精、乙二醇、丙三醇等。根据发酵的不同进程,可将发酵过程分为主发酵期、双乙酸还原期、降温期及贮酒期四个阶段。在这几个阶段中,对温度的控制有不同的要求:1.主发酵及双乙酰还原期这个阶段发酵旺盛,产生大量CO2,由于发酵罐中下部CO2梯… 相似文献
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啤酒发酵过程的温度变化具有大时滞、强耦合、多变量、分布参数等特性,常规控制难以满足工艺要求。通过机理分析和试验相结合的方法建立啤酒发酵温度控制模型。提出Smith补偿控制及分布式预测控制算法。仿真结果取得了很好的控制效果,能够满足工艺要求。 相似文献
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啤酒发酵过程是影响成品啤酒质量的重要环节,发酵过程受麦汁状况、酵母性能、发酵温度和压力以及工艺卫生等因素的影响,温度控制是发酵过程管理的关键环节。 相似文献
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介绍了模糊控制技术在啤酒两罐法生产中的具体应用。此技术不仅解决了倒罐过程中的温度控制问题,同时也大大缩短了倒罐时间、降低了劳动强度、提高了产品质量。利用模糊控制技术建立受控系统的模糊模型,根据操作人员的操作经验,建立受控对象的模糊关系矩阵,进而实现模糊控制。为了寻求最佳控制效果,在应用过程中逐步对模糊关系矩阵进行修改,从而提高受控对象的精度。 相似文献
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Tomáš Brányik António A. Vicente Pavel Dostálek José A. Teixeira 《Journal of the Institute of Brewing》2008,114(1):3-13
The attractive prospect of a continuous beer fermentation system consists mostly of the accelerated transformation of wort into beer. Although continuous beer fermentation has been studied as a promising technology for several decades, the number of industrial applications is still limited. The major obstacle hindering the extensive industrial exploitation of this technology is the difficulty in achieving the correct balance of sensory compounds in the short time typical for continuous systems. This paper offers an integral view on the particularities of continuous systems, which may impart beer a sensorial character distinct from conventionally fermented counterparts. The main groups of flavour active compounds are discussed from the perspective of possible control strategies by means of process parameters and strain selection. 相似文献
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G. Gvazdaitis S. Beil U. Kreibaum R. Simutis I. Havlik M. Dors F. Schneider A. Lübbert 《Journal of the Institute of Brewing》1994,100(2):99-104
The main objective of on-line quality control in fermentation is to perform the production processes as reproducible as possible. Since temperature is the main control parameter in the fermentation process of beer breweries, it is of primary interest to keep it close to the predefined set point. Here, we report on a model-supported temperature controller for large production-scale beer fermenters. The dynamic response of the temperature in the tank on temperature changes in the cooling elements has been modeled by means of a difference equation. The heat production within the tank is taken into account by means of a model for the substrate degradation. Any optimization requires a model to predict the consequences of actions. Instead of using a conventional mathematical model of the fermentation kinetics, an artificial neural network approach has been used. The set point profiles for the temperature control have been dynamically optimized in order to minimize the production cost while meeting the constraints posed by the product quality requirements. 相似文献
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针对啤酒发酵过程具有大惯性、大滞后和严重的非线性特性及其对微机自动监控系统的要求,引入以被调变量的偏差和偏差的变化趋势为依据的模糊智能控制算法,设计了啤酒发酵过程微机控制算法,并讨论了系统工程的软硬件实现的问题。系统实际运行效果表明该系统算法适应性和灵活性强,控制效果理想。 相似文献
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简述了啤酒发酵控制系统的工艺流程;介绍了一种基于PLC和组态软件的啤酒发酵控制系统设计方案,该方案利用PLC及其扩展模块,实时处理现场采集的温度等模拟数据信号,利用WINCC搭建了啤酒发酵温度控制的仿真平台;设计的控制系统能对啤酒发酵温度进行自动跟踪与监控。 相似文献