Simulation in the temperature parameters control in the yogurt manufacturing process

Pacco H.C. · Procedia Computer Science (2022) · DOI: 10.1016/j.procs.2022.12.224

Resumen

Industry 4.0 was born in the 2010 decade under the automotive sector, in what would be known as smart manufacturing, the fourth industrial revolution, and the industry digital transformation through the data acquisition in industrial processes. It was a change in the goods production methods and generated a new social-economic dynamics. For this reason, the objective of this research is the "Simulation in the temperature parameters control in the yogurt manufacturing process"by using the National Instruments' LabView v20 software, which allows the control of temperature parameters in fermentation tanks for yogurt manufacture. The yogurt manufacture comprises operations such as pasteurization (80 to 85 °C), followed by cooling (45 °C) of milk, and bacterial fermentation of milk, which provides the texture and flavor that characterize yogurt. To achieve this, a controlled temperature is required between 42 and 45 °C, being 43 °C the optimal temperature (set point). After the fermentation, the yogurt is cooled to a temperature of 5-10 °C for storage. It was necessary to place the thermometer, graph indicator, LED diodes, speed adjustment dial, and stop button in the front panel; on the other hand, VI, random number, multiplier factor, scan rate timer, and the Constant Indicator were placed in the block diagram. The diodes for every temperature parameter in the manufacturing process were enabled (on-off). As a result, by means of the LabView software, the temperature parameters' control could be simulated in the yogurt manufacturing stages, namely, pasteurization, cooling to 45 °C, fermentation, and yogurt cooling. With this simulation, graphs and numeric data on the yogurt manufacture could be obtained.

Instituciones: Universidad Nacional de Moquegua