SU1620127A1 - Method of automatic regulation of three-stage process of wetting grain being prepared for milling - Google Patents

Abstract

The invention relates to the automation of technological processes in the food industry and can be used to automate the process of preparing grain for grinding. The aim of the invention is to increase the yield of flour. The method involves measuring and controlling the water consumption for each stage of moisture, measuring the flow of grain, its initial moisture, grain moisture after the third stage of moisture, the glassiness and nature of the grain and, based on the measured values and the specified moisture of the flour after sieving, determine the required moisture of the grain after the third stage of moisture , a given value of the total water flow rate and a predetermined water flow rate for each stage of moistening. 1 il.

Description

The invention relates to the automation of technological processes in the food industry and can be used to automate the process of preparing grain for grinding.

The purpose of the invention is to increase the yield of flour.

The drawing shows a structural scheme of the control system implementing the method.

The system contains apparatuses 1-3 — bunkers for soaking the grain in the first, second and third stages, respectively, apparatus 4 — a device for sowing flour by grades, grain consumption sensor 5, humidity sensors 6, water consumption sensors 7, regulators 8, actuators mechanisms and regulatory bodies 9, computing device 10.

The method is carried out as follows.

The consumption of grain entering the first stage of humidification is measured by the flow sensor 5, and its humidity is measured by the humidity sensor 6. The water flow in the 1-3 stages of humidification is measured and regulated using sensors 7, regulators 8, actuators and regulators 9.

Measured values of grain consumption G, moisture concentration in grain Co, water consumption values Q ,, QL, Q3 by sensors 5-7 through normalizing converters included in the sensors themselves are fed to the input of the computing device 10

The following laboratory test data is also input to the input of the computing device: grain moisture Cj after the third stage of moistening, glassiness S and nature N grain for each grinding batch of grain. The grain moisture content S.z., the vitreousness S and the nature N of the grain are determined using laboratory instruments. For this purpose, samples of grain are taken and analyzed in laboratory conditions.

Vitreousness, nature is determined at least 4 times for each new batch of grain, i.e. for one, two days, moisture

No

to

Capacity of grain Sz is determined once a day. The duration of work for one batch of grain averages about two weeks.

For each grinding batch of grain, the technological regulation establishes a predetermined moisture content of flour C after sieving, the value of which is also entered into the device 10.

From these data, using the least squares method, device 10 determines the coefficients of the mathematical model.

See a i S-t-a2N + a3S3 + a4.

This model allows to calculate the moisture content of the flour С | after sieving; and then define (sm-s). If the moisture content of the flour Cm differs significantly from the given C, i.e. () a, where a is the value of the allowable accuracy of regulation C, then the mathematical model determines the required moisture of the grain after the third stage of moistening Cz, in order to obtain the desired moisture of the flour after sieving

/ С -aiS-32N-а4

Then, taking into account this value, the given total water flow 2 is determined using the material balance equation:

0 (C z-C0)

Q4 - f - cS

Depending on it, the set values of water consumption for each stage of moistening are established. The best quality flour is obtained if the total water consumption in stages is distributed as follows:, 5 QS; , 4 Q2; , l Q2,

where Qi, Qz, Qa are the specified water flow rates for the first, second and third stages. These predetermined flow rates are controlled by sensors 7, controllers 8 and actuators 9.

As a result of increasing the accuracy of the introduction of the three-stage process of moistening the grain, a given moisture content is obtained and this results in an increase in the yield of flour.

Claims (1)

Invention Formula A method of automatic control of a three-stage process of moistening a grain when preparing it for grinding, consisting in measuring the consumption of grain, its initial moisture, determining a given total water consumption for moistening and a given water consumption for each moistening herd, measuring and regulating the water consumption for each stage of moistening, characterized in that, in order to increase the yield of flour, the moisture content of the grain is measured after the third stage of moistening, the glassiness and nature of the grain, and the required moisture content of the grain is determined after the third stage of moistening according to the predetermined moisture of the flour after sieving, the measured values of the glassiness and nature of the grain and taking into account the measured moisture of the grain after the third stage of moistening, and the specified value of the total water consumption is determined by the required moisture of the grain after the third stage of moistening, the consumption of grain and its initial humidity and depending on it set the specified values of water flow for each stage moisturizing.