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

Download the digital copy of the doc pdf document

Authors

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.