Design and Simulation of a PID Controller for Accurate Ozone Dosing in a Food Disinfection Chamber

Quichca L.; Morveli G.; Lara M.; Carrizales J.; Nieves A.; Sampen L. · International Conference on Electrical, Computer, Communications and Mechatronics Engineering, ICECCME 2025 (2025) · DOI: 10.1109/iceccme64568.2025.11277677

Resumen

Microbial contamination in fresh fruits and vegetables, caused by pathogens such as Escherichia coli, Salmonella spp., and Listeria monocytogenes, represents a significant public health risk, as these pathogens can lead to foodborne illnesses. Conventional disinfection methods, including washing and chemical treatments, are often not fully effective in eliminating these microorganisms and do not provide long-term, sustainable solutions. In this context, ozone (O3) has emerged as a promising technology due to its strong oxidative properties, which enable the efficient removal of pathogens without leaving harmful chemical residues. This study compares two classical control algorithms: ON-OFF and PID, to maintain the ozone concentration at a constant value of 15 ppm by manipulating the ozone input flow using a vacuum pump in an automated, semi-airtight system. The results indicate that the PID control algorithm outperforms the classical ON-OFF control in maintaining a constant ozone concentration throughout the process. The PID controller provides more precise and stable regulation of ozone levels, ensuring the concentration remains steady at 15 ppm. This consistency leads to more effective pathogen elimination, as the ozone concentration is kept at an optimal level for disinfection. In contrast, the ON-OFF control method exhibits greater fluctuations in ozone concentration, which can reduce its effectiveness in pathogen removal. This suggests that the PID control algorithm offers a more reliable and efficient solution for ozone disinfection, requiring less human intervention and minimizing the risks of contamination during food handling. Overall, this method provides a promising alternative to traditional chemical disinfection methods, contributing to improved food safety and the reduction of health risks associated with microbial contamination in fresh produce.

Instituciones: Universidad Peruana de Ciencias Aplicadas