Observability analysis and state estimator proposal for the chocolate conching process

被引：1

作者：

Gonzalez A, Camila ^{[1
]}

Acosta, Elly, V ^{[2
]}

Mazo R, Juan C. ^{[2
]}

Ocampo-Martinez, Carlos ^{[3
]}

Munoz, Diego A. ^{[1
]}

机构：

[1] Univ Pontificia Bolivariana UPB, Optimizac Matemat Proc, OPTIMO, Medellin, Colombia

[2] Co Nacl Chocolates SAS, Ctr Invest Desarrollo & Calidad CIDCA, Rionegro, Colombia

[3] Univ Politecn Cataluna, Inst RobOt & Informat Ind CSIC UPC, Barcelona, Spain

来源：

2021 IEEE 5TH COLOMBIAN CONFERENCE ON AUTOMATIC CONTROL (CCAC): TECHNOLOGICAL ADVANCES FOR A SUSTAINABLE REGIONAL DEVELOPMENT | 2021年

关键词：

Phenomenological Based Semi-Physical Model; virtual sensor; state estimation; conching process; chocolate; Conching Degree (CD);

D O I：

10.1109/CCAC51819.2021.9633275

中图分类号：

TP3 [计算技术、计算机技术];

学科分类号：

0812 ;

摘要：

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 measurements 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.

引用

页码：37 / 42

页数：6

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