DD221626A1 - PROCESS FOR THE PREPARATION AND FURTHER PROCESSING OF FAT CONTINUOUS MEASUREMENTS OF CONTINUOUS MEASURING DEVICES FOR THE MANUFACTURE OF PASTOESIS SUBSTANCES, IN PARTICULAR BUTTER - Google Patents

Abstract

The invention relates to a method for the evaluation of fat content measurements on continuously operating butter machines which are obtained via continuously operating measuring devices. Thus, for further processing in short time intervals corresponding average fat contents are available. These average values are displayed and serve as a manipulated variable in an already implemented microcomputer control of butter production. The aim is an even more effective use of the starting material (cream) in compliance with the prescribed quality parameters by circumventing the laboratory analysis of the butter samples. This will go in o. G. The measured values are entered into the control system at short intervals, and any incorrect analyzes in the laboratory are now ignored. This also allows an initial setting from the computer. The total solution, process for the preparation and further processing of fat content measurements for the production of pastoesen materials, in particular butter and the already existing microcomputer control of the butter production, thus represents a continuous automation of the process of the butter production.

Description

Process for the preparation and further processing of fat content values of continuously acting measuring instruments for the production of pasty substances, in particular butter

Field of application of the invention

The invention relates to a process for the preparation and further processing of fat content data for the production of pasty substances, in particular butter using continuously operating analyzers for detecting the Yasser fat ratio. It relates to a device for measuring and evaluating the operation of continuously operating butter machines.

Characteristic of the known technical solutions

The production of the butter is mainly mechanized. "Depending on the variety, the produced butter must meet the required quality parameters. · A key factor, especially for material economics, is the fat content of the butter. In order to comply with the prescribed tolerances, manual samples are taken at regular intervals from the current production and these are evaluated in the laboratory. These analysis results of the butter samples are the basis for the manual control of the buttering process by the Buttermeister, or a new method is the control of the Buttermasohine Depending on the analysis results via a microcomputer, the manual control does not make optimum use of the permitted tolerances because they are based on the experience of the operating personnel.

Controlling the butter production via a microcomputer has opened up further reserves · The obtained fat content is entered via a keyboard into the computer, and the calculator determines from the deviation from the setpoint a control variable * From this control variable a control algorithm is derived and the butter machine thus via the actuators Sohläger speed, frame pump and Wasserzudosierung regulated.

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The disadvantage of this method lies in the technologically related intervals of the sampling and analysis. »These intervals are 15-20 min, whereby modern butter maaohinen can produce up to 30 kg of butter per min *,

Object of the invention

The aim of the invention is the effective use of the starting material (cream) for the production of butter in continuous butter machines in compliance with the prescribed quality parameters while minimizing the time required for the analysis of the fat content, taking into account the non-uniform water dispersion Butteretrang ·

Explanation of the essence of the invention

The object of the invention is to continuously automate the process of analyzing the fat content of the butter using continuously operating analysis principles and subsequent analysis of the analysis results based on microcomputers.

Erfindvsngsgemäß the object is achieved in that a measuring device for detecting the water content (the result is a Meßpunkteschar) is coupled with the existing microcomputer control butter production · At the outlet of the butter machine is the butter strand through the

o. g "measuring device on the fat content and thereby obtained from the Meßpunkt®sohar obtained (especially in Buttersortan with high water content) by means of a special method, the appropriate measured value, displayed and processed further sioh on the use of the measured values obtained as control variable in the control and regulation of the butter production (with respect to the fat content) via microcomputer.

The obtained Meßwerteohar is stored in the working memory of the microcomputer, evaluated after storing a certain number of measuring points npoh a special Mittlängsverfahren, with measured values that a certain deviation over or under »(outliers) are taken into account with a lower ¥ iortung Butters 70 % or 7 % fat content allows a practicable evaluation of the obtained measuring point production.

embodiment

The invention will be explained in more detail with reference to an exemplary embodiment,

The new © MeS- and evaluation principle is characterized as follows: Bas at the outlet pipe of the butter machine FBFC / 1 arranged meter Aquameter continuously delivers output voltages around a fixed Wasaergehaltsmeßpunkt (z # B "25 % water)" due to the non-uniform distribution of water in the butter Depending on the type of butter, this scattering can be in the range of +1.5 $ water content in the strand. "In order to develop these measuring values, which are highly scattering especially for butters with high water contents, a special evaluation method was developed Measured values are fed to the micro production unit of the butter production via a special line. The amount is formed by the respective measured value by means of an analogue-to-digital converter, this amount is digitized and taken over by the computer at specific time intervals.

After having reached a certain measured value, these acquired measured values are subjected to a special averaging process whereby certain measuring points which fall below a certain value (so-called outlier) with a lower value enter into the average method Monitor in the laboratory and on a © selbs tentwiokelte assembly (LED »» Lioht scha oh tbau elements) on the butter machine

- h -. ^! · '. ·; At the same time, this measured value is incorporated as a manipulated variable in the existing control and regulation of the buttering process. "This control system ensures compliance with the required quality by influencing the control parameters.

By means of this measurement, evaluation and control device based on micro-recursors, an automation of the buttering process is achieved. By means of a dense sequence of the fat content measuring points, a micro-computer control of the butter production achieves a material-economically very favorable operation of the butter machine, whereby the initial setting (FIG. Layer »or» batch start) can be controlled by the computer ·

Claims (1)

Invention " 1 · Process for the preparation and further processing of fat content values of continuously acting measuring instruments for the distribution of pests. Substances »especially butter: characterized, · ; in that the butter strand at the outlet of the butter machine is examined by means of a measuring device for the fat content and thereby obtained from the measuring points obtained (in particular with high-quality butters) by means of a special method the correct measured value is obtained, and the ß ®nonn®nn Measurements are used for the control and regulation of the production of buttol (especially the fat content). 2e Verfahr® »aar Preparation and further processing of fat content values of continuously acting milking machine® for the production of pasty substances, especially butter daduroh marked,. , · That the gewonnen® MeBwertsohar in memory © ines microcomputer is stored "evaluated after Abspeioherung a specific measuring points count for a special mediation process, where the readings DI® certain deviations above." - · baw _e below, (sogenannt® outliers) with a lower For this reason, a practical evaluation of the distribution of points obtained is made possible, in particular for diets of $ 70 or 7k% fat content.