甘蔗蜂蜜生产过程操作参数的远程监控

IF 0.1 Q4 ENGINEERING, MULTIDISCIPLINARY
Víctor Rodrigo Cerda Mejía, Octavio Edelberto Guijarro Rubio, Isnel Benítez Cortés, Galo Leonardo Cerda Mejía, E. Guardado Yordi, Delfín Bernabé Ortega Tenezaca, Erenio González Suárez, A. Pérez Martínez
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引用次数: 0

摘要

利用开源微控开发卡实现了一个本地数据采集、处理和存储系统。为了连续测量甘蔗蜂蜜生产过程中的变量,使用了五个温度传感器、pH传感器和一个液位传感器。在一批产品的加工过程中,每个传感器与一组具有各自上参考值和下参考值的组件相关联。主要目的是确定使用传感器和无线通信技术实时监测操作参数的有效性。总的来说,传感器记录的温度、pH值和液位数据与过程中发生的变化紧密对应,开发的无线通信节点成功地测量和实时监测了温度、pH值和液位读数。研究还发现,传感器获得的温度、pH值和液位读数在上限和下限范围内开始更加接近标准化。此外,应用统计模型对温度、pH和液位进行测量,可以合理地预测操作参数。本研究还发现,所分析的操作参数显示变异性及其对最终产品质量的影响。本研究的结果应作为任何未来研究和发展的第一步,可能发生在农业工业过程设计领域
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Remote monitoring of operational parameters for the cane honey production process
A local data acquisition, processing and storage system were implemented by means of an open source micro-controlled development card. To continuously measure the variables of the cane honey production process, it was performed using five temperature sensors, pH sensor and a level sensor. Each sensor was associated with a component set with its respective upper and lower reference values, during the processing of a batch of product. The main objective was to determine the effectiveness of using sensors and wireless communication technology to monitor operational parameters, in real time. In general, the recorded temperature, pH and level data obtained from sensors corresponded closely to the changes that occurred in the process, and the wireless communication nodes developed successfully measured and monitored the temperature, pH and level readings in real time. The study also found that the temperature, pH and level readings obtained by the sensors began to standardize more closely within the upper and lower limits. Furthermore, operational parameters could be reasonably predicted by applying a statistical model to measure temperature, pH and level. The present study also found that the operational parameters analyzed showed variability with its consequent effect on the quality of the final product. The findings of this study should serve as the first step towards any future research and development that may take place in the field of agro-industrial process design
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来源期刊
Revista Digital Lampsakos
Revista Digital Lampsakos ENGINEERING, MULTIDISCIPLINARY-
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