Publication
Observability analysis and state estimator proposal for the chocolate conching process
Conference Article
Conference
IEEE Colombian Conference on Automatic Control (CCAC)
Edition
2021
Pages
37-42
Doc link
http://dx.doi.org/10.1109/CCAC51819.2021.9633275
File
Authors
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Gonzalez Arango, Camila
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Acosta, Elly
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Mazo, Juan
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Ocampo Martínez, Carlos A.
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Muñoz, Diego
Abstract
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 mea- surements 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.
Categories
automation, control theory, optimisation.
Author keywords
Phenomenological Based Semi-Physical Model, virtual sensor, state estimation, conching process, chocolate, Conching Degree (CD)
Scientific reference
C. Gonzalez, E. Acosta, J. Mazo, C. Ocampo-Martínez and D. Muñoz. Observability analysis and state estimator proposal for the chocolate conching process, 2021 IEEE Colombian Conference on Automatic Control, 2021, Ibagué, Colombia, pp. 37-42.
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