Diseño del sistema de control automático en la sala de cocimientos de la Cervecería “Antonio Díaz Santana”
Fecha
2017
Autores
Cortina García, Yasiel
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Editor
Universidad Central "Marta Abreu" de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química
Resumen
En este trabajo se propone una estrategia de control automático en la sala de cocimientos de la cervecería” Antonio Díaz Santana” empleando sistemas de control automático (SCA) en cascada; anticipatorio y lazos simples. Se realizaron corridas de datos en cada equipo, fueron realizados Balances de Masa(BM) y Balances de Energía(BE) para determinar los flujos que serían empleados para los cálculos de los componentes del SCA. SE hicieron histogramas de frecuencias a partir del programa SPSS v.20. para comprobar cómo se comportaban las variables de interés, así como una evaluación del nivel de instrumentación que presenta cada equipo que conforma la sección estudiada. Fue confeccionado un modelo matemático de carácter fenomenológico, cuya simulación computarizada, empleando el programa de simulación PSI, permitió conocer el comportamiento dinámico de las variables fundamentales de la sala de cocimientos, verificar el comportamiento real de la etapa objeto de estudio, validar los SCA seleccionados y estudiar su comportamiento ante cambios de variables que perturban al sistema, para lo cual se simularon cuatro alternativas de esquemas de control automático. A partir de los resultados obtenidos en el trabajo se realiza una propuesta de instrumentación adecuada y se propone una alternativa que garantiza el control de las variables que definen la calidad en el proceso objeto de estudio. Para lo que se tuvo en cuenta los instrumentos que existían ya en la sala y nuevos seleccionados a partir de sus precios en el mercado mundial y de la capacidad de adquisición que pueda tener la empresa.
This paper proposes an automatic control strategy in the brewing room of the "Antonio Díaz Santana" brewery using automatic control systems (SCA) in cascade; Anticipatory and simple ties. Data were run on each equipment, mass balances (BM) and energy balances (BE) were performed to determine the flows that would be used to calculate the components of ACS. Frequency histograms were made from the SPSS v.20 program. To verify how the variables of interest behaved, as well as an evaluation of the level of instrumentation that presents each equipment that conforms the section studied. It was made a mathematical model of phenomenological character, whose computer simulation, using the PSI simulation program, allowed to know the dynamic behavior of the fundamental variables of the cooking room, to verify the actual behavior of the stage of study, to validate the selected SCA And to study its behavior to changes in variables that disturb the system, for which four alternatives of automatic control schemes were simulated. From the results obtained in the work a proposal of adequate instrumentation is made and an alternative is proposed that guarantees the control of the variables that define the quality in the process object of study. For that which took into account the instruments that existed already in the room and new ones selected from their prices in the world market and of the capacity of acquisition that can have the company.
This paper proposes an automatic control strategy in the brewing room of the "Antonio Díaz Santana" brewery using automatic control systems (SCA) in cascade; Anticipatory and simple ties. Data were run on each equipment, mass balances (BM) and energy balances (BE) were performed to determine the flows that would be used to calculate the components of ACS. Frequency histograms were made from the SPSS v.20 program. To verify how the variables of interest behaved, as well as an evaluation of the level of instrumentation that presents each equipment that conforms the section studied. It was made a mathematical model of phenomenological character, whose computer simulation, using the PSI simulation program, allowed to know the dynamic behavior of the fundamental variables of the cooking room, to verify the actual behavior of the stage of study, to validate the selected SCA And to study its behavior to changes in variables that disturb the system, for which four alternatives of automatic control schemes were simulated. From the results obtained in the work a proposal of adequate instrumentation is made and an alternative is proposed that guarantees the control of the variables that define the quality in the process object of study. For that which took into account the instruments that existed already in the room and new ones selected from their prices in the world market and of the capacity of acquisition that can have the company.
Descripción
Palabras clave
Cervecería” Antonio Díaz Santana”, Sala de Cocimientos, Villa Clara, Producción de Cervezas, Tecnologías de Producción