[1]陈艳芳.禽蛋工业化腌制温度控制方法设计[J].机械与电子,2021,(06):52-55.
　CHEN Yanfang.Design of Temperature Control Method for Industrialized Curing of Poultry Eggs[J].Machinery & Electronics,2021,(06):52-55.
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禽蛋工业化腌制温度控制方法设计()
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机械与电子[ISSN:1001-2257/CN:52-1052/TH]

卷:
期数:
2021年06期
页码:
52-55
栏目:
自动控制与检测
出版日期:
2021-06-23

文章信息/Info

Title:
Design of Temperature Control Method for Industrialized Curing of Poultry Eggs
文章编号:
:１００１-２２５７ ( ２０２１ ) ０６-００５２-０４
作者:
陈艳芳
河源职业技术学院,广东 河源 ５１７０００
Author(s):
CHEN Yanfang
( Heyuan Polytechnic , Heyuan ５１７０００ , China )
关键词:
禽蛋腌制; 温度控制; 三阶滑模变结构
Keywords:
preserved eggs ;  temperature control ;  third order sliding mode variable structure
分类号:
TS２５３.３ ; TP２７３
文献标志码:
A
摘要:
为提高禽蛋腌制的工业化水平,确保腌制液温度稳定和产品品质,以禽蛋腌制温度控制为研究对象,设计了一种温度控制系统.该温度控制系统主要包括腌制箱、电加热炉、温度传感器和调压模块等.利用调压模块改变电加热管功率进而调整炉水温度,通过换热器调节腌制装置内部腌制液的温度.基于三阶滑模变结构设计了一种温度控制器,引入辅助变量项构建三阶微分动态方程,可消除传统滑模控制存在的抖振问题.仿真和试验结果表明,与常规 PID 控制相比,三阶滑模控制在稳定性、超调量和调节时间等方面均具有一定优势.腌制温度更加平稳,温度调节更加迅速,温差比较小,实际温度和设定温度之间的偏差小于 ０.５℃ .
Abstract:
In order to improve the industrialization level of egg pickling and ensure the temperature stability and product quality of egg pickling , a temperature control system is designed．The temperature control system of industrialized pickling of poultry eggs mainly includes temperature sensor of electric heating furnace and pressure regulating module of pickling box．The power of the electric heating tube is changed by the pressure regulating module to adjust the temperature of the water in the furnace , and the temperature of the pickling liquid inside the pickling device is adjusted by the heat exchanger．A temperature controller is designed based on the third-order sliding mode variable structure , and the third-order differential dynamic equation is constructed by introducing the auxiliary variable term , which can eliminate the chattering problem existing in traditional sliding mode control．Simulation and test results show that , compared with conventional PID control , third-order sliding mode control has certain advantages in stability overshoot and adjustment time , such as more stable curing temperature , more rapid temperature adjustment , smaller temperature difference , and less than ０.５℃ difference between the actual temperature and the set temperature．

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期: ２０２１-０４-１９
基金项目:广东省科技厅项目(粤科函资字[ ２０１９ ] １５６６ 号)
作者简介:陈艳芳 (１９８１－),女,湖南永州人,硕士,副教授,研究方向为机械设计及其自动化.
更新日期/Last Update: 2021-06-22