Design of an HMI System for Monitoring and Controlling the Artichoke Dehydration Process

Velasquez-Colorado K.; Pucllas-Aquino C.E.; Huayta-Uribe A.; Mayta-Leon H.A.; Beraun-Espiritu M.M. · Lecture Notes in Electrical Engineering (2025) · DOI: 10.1007/978-981-97-4784-9_37

Resumen

Food dehydration is a critical process for food preservation and serving that involves the use of various techniques, such as microwaves, direct sunlight, convection ovens, and heat-absorbing capsules to remove moisture from foods. To ensure good drying, it is important to maintain a temperature between 45 and 50 °C. Convection drying and the use of solar dryers are common methods, the latter being very efficient due to solar radiation. Artichokes are known for their health benefits. This study proposes a system to monitor and control key parameters (temperature, humidity, air flow, and exposure time) in an artichoke dehydrator using the VDI 2206 method and LabVIEW software. This design is based on the drying requirements of the artichoke, providing temperature, air flow, and humidity control. The PLC controls the system and activates the actuator based on sensor readings and timers. An emergency stop is also included for safety. The HMI control panel provides real-time parameter monitoring using LEDs and analog temperature and humidity indicators. The simulation shows correct operation and automatically adjusts the parameters according to the required conditions. This system satisfies the need for precise control in the dehydration process, ensuring the quality of the final product. This can serve as a basis for future research and development in the field of food dehydration. © The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2025.

Instituciones: Universidad Continental