TY - GEN
T1 - Development of automatic control for temperature-based reduction of bitterness in Tarwi
AU - Alvino, Alejandro
AU - Matos, Martin
AU - Carpio, Christian Del
AU - Vinces, Leonardo
N1 - Publisher Copyright:
© 2018 IEEE.
PY - 2018/7/2
Y1 - 2018/7/2
N2 - This study proposes a system of automatic control of temperature and flow in the process used to reduce the bitterness of Tarwi. The first variable has a direct effect on the debulking process, when the adequate temperature is obtained, an alkaloid of Lupanine name is obtained, this alkaloid (produces discomfort), however, it can present a loss of proteins if the temperature has levels high, that's why the importance of the control of this variable, where according to the tests carried out it was determined that the temperature should be 46 ° C. The process will begin with the acquisition of data, the identification of the system and the design and implementation of the controller and the tests, where it was verified by means of laboratory analysis the extraction of the lupanine until a 0.02% of presence, and with 13.05g per each 100g of tarwi. The present research also addresses the design of the debonding plant with a capacity of 10Kg.
AB - This study proposes a system of automatic control of temperature and flow in the process used to reduce the bitterness of Tarwi. The first variable has a direct effect on the debulking process, when the adequate temperature is obtained, an alkaloid of Lupanine name is obtained, this alkaloid (produces discomfort), however, it can present a loss of proteins if the temperature has levels high, that's why the importance of the control of this variable, where according to the tests carried out it was determined that the temperature should be 46 ° C. The process will begin with the acquisition of data, the identification of the system and the design and implementation of the controller and the tests, where it was verified by means of laboratory analysis the extraction of the lupanine until a 0.02% of presence, and with 13.05g per each 100g of tarwi. The present research also addresses the design of the debonding plant with a capacity of 10Kg.
KW - automatic reduction of bitterness
KW - bitterness removal
KW - Lupinus mutabilis Sweet
KW - Tarwi
KW - temperature control
UR - https://www.scopus.com/pages/publications/85062175918
U2 - 10.1109/ICA-ACCA.2018.8609852
DO - 10.1109/ICA-ACCA.2018.8609852
M3 - Contribución a la conferencia
AN - SCOPUS:85062175918
T3 - IEEE ICA-ACCA 2018 - IEEE International Conference on Automation/23rd Congress of the Chilean Association of Automatic Control: Towards an Industry 4.0 - Proceedings
BT - IEEE ICA-ACCA 2018 - IEEE International Conference on Automation/23rd Congress of the Chilean Association of Automatic Control
A2 - Duran-Faundez, Cristian
A2 - Lefranc, Gaston
A2 - Fernandez-Fernandez, Mario
A2 - Munoz, Carlos
A2 - Rubio, Ernesto
PB - Institute of Electrical and Electronics Engineers Inc.
T2 - IEEE International Conference on Automation/23rd Congress of the Chilean Association of Automatic Control: Towards an Industry 4.0, ICA-ACCA 2018
Y2 - 17 October 2018 through 19 October 2018
ER -