Hybrid grey-box digital twin and the Bees Algorithm optimization for batch chocolate conching: industrial-scale calibration and validation under hold-window robustness

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Mete Kalyoncu, Ahmet Adsız, Muhammed Arif Şen, Mehmet Sefa Gümüş, Mert Eren Ayğahoğlu, Abdullah Çakan, Ömer Kaan Baykan, Mustafa ER
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引用次数: 0

Abstract

This paper develops a digital-twin workflow for batch chocolate conching by integrating a hybrid grey-box dynamic model with the Bees Algorithm (BA) to synthesize constraint-satisfying operating policies and additive schedules. The modelling contribution is a compact, equation-driven representation that couples (i) event-driven phase progression (dry–plastic–liquid), (ii) temperature–mixing–aeration accelerated moisture and volatile stripping, and (iii) structure-governed Herschel–Bulkley rheology via an interpretable closure linking a latent coating/dispersion index to yield stress and consistency evolution. The optimization contribution is a band-constrained formulation that enforces industrial rheology bands together with strict limits on residual moisture/volatiles and caps on maximum temperature and specific energy, while enabling early-stop termination once feasibility is sustained over a discharge-relevant hold window. Industrial-scale experiments were conducted on an instrumented 2.5-t conche at MEMAK using three batches, with two batches used for parameter calibration and one batch retained for independent cross-validation. Measured temperature and power/energy trajectories, together with discrete rheology, moisture, and volatile-marker measurements, were used to estimate uncertain model parameters and to provide a preliminary assessment of predictive performance under the investigated formulation and operating conditions. Simulation–experiment agreement was quantified using trajectory-level error metrics and discharge-relevant hold-window comparisons. The optimized policy achieved ηref = 3.229 Pa·s within the prescribed 3–5 Pa·s range and τy = 7.165 Pa within the 7–9 Pa range, while satisfying moisture, volatile, temperature, and specific-energy constraints and enabling early termination at 451.7 min. Given the limited three-batch dataset, these results should be interpreted as preliminary industrial-scale calibration and cross-validation rather than definitive evidence of plant-wide robustness.

批量巧克力搅拌的混合灰盒数字孪生和蜜蜂算法优化:保持窗口鲁棒性下的工业规模校准和验证
将混合灰盒动态模型与蜜蜂算法(BA)相结合,综合了满足约束的操作策略和可加性调度,建立了批量巧克力搅拌的数字孪生工作流。建模的贡献是一个紧凑的、方程驱动的表示,它耦合了(i)事件驱动的相过程(干塑料-液体),(ii)温度混合-通气加速水分和挥发性剥离,以及(iii)结构控制的Herschel-Bulkley流变,通过一个可解释的闭合将潜在涂层/分散指数与屈服应力和一致性演变联系起来。优化的贡献是一个带约束配方,强制工业流变带,严格限制残余水分/挥发物,限制最高温度和比能量,同时在放电相关的保持窗口内,一旦可行性持续,就可以提前停止。在MEMAK的2.5 t仪器螺上进行了工业规模的实验,使用了三个批次,其中两个批次用于参数校准,另一个批次用于独立交叉验证。测量的温度和功率/能量轨迹,以及离散的流变、水分和挥发物标记测量,用于估计不确定的模型参数,并在所研究的配方和操作条件下提供预测性能的初步评估。利用轨迹级误差指标和放电相关保持窗比较,对模拟-实验一致性进行了量化。优化后的策略在规定的3 ~ 5 Pa·s范围内ηref = 3.229 Pa·s,在7 ~ 9 Pa范围内τy = 7.165 Pa,同时满足水分、挥发物、温度和比能约束,并能在451.7 min提前终止。鉴于有限的三批数据集,这些结果应被解释为初步的工业规模校准和交叉验证,而不是工厂范围内稳健性的确定证据。
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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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