1. Observability analysis and state estimator proposal for the chocolate conching process
- Author
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Gonzalez Arango, Camila, Acosta, Elly, Mazo, Juan, Ocampo-Martínez, Carlos|||0000-0001-9251-6044, Muñoz, Diego, Colciencias (Colombia), Compañía Nacional de Chocolates (Colombia), Universitat Politècnica de Catalunya. Departament d'Enginyeria de Sistemes, Automàtica i Informàtica Industrial, and Universitat Politècnica de Catalunya. SAC - Sistemes Avançats de Control
- Subjects
Automation ,Informàtica::Automàtica i control [Àrees temàtiques de la UPC] ,Conching process ,Control theory ,Conching Degree (CD) ,Optimisation ,Phenomenological Based Semi-Physical Model ,Automation [Classificació INSPEC] ,Virtual sensor ,Chocolate ,State estimation - Abstract
Trabajo presentado en la 5th Colombian Conference on Automatic Control (CCAC), celebrada desde Ibague (Colombia) de forma virtual, del 19 al 22 de octubre de 2021, The conching process is a crucial stage involving the development of sensory attributes and rheological properties of the final product. Currently, the monitoring of critical variables during this process is done off-line through extensive mea- surements with conventional methodologies based on laboratory analysis, e.g., the quantification of the concentration of the volatile active compounds of the flavor and aroma of a chocolate batch and its viscosity. All of them are related to an indicator for the chocolate sensory quality known as Conching Degree (CD). In this work, the observability analysis for a Phenomenological Based Model for the conching process is done as a first condition for the solution of a state estimation problem. Besides, the initial idea of a virtual sensor is proposed considering the available measurements from the conching process., This work is financed by the project supported by Compania Nacional de Chocolates and COLCIENCIAS 786-2017 “Beneficios Tributarios por inversion - CTeI”.
- Published
- 2021