SU544669A1 - Method for automatic control of saccharification process - Google Patents

Description

one

The invention relates to the field of automatic control of technological processes in the food industry in the production of ethyl alcohol from starch-containing raw materials.

There is a method for automatically controlling the temperature of the saccharification process, which includes measuring the temperature of the wort and the effect on the water supply to the barometric condenser 1.

There is also known a method for controlling the saccharification process, which involves measuring the costs of wort and enzyme-containing (FM) and determining their ratio 2.

A disadvantage of the known methods is the low accuracy of control of the process temperature in view of the fact that they stabilize the temperature of only one of the components (boiled mass).

The aim of the invention is to improve the accuracy of temperature control of the saccharification process.

For this, according to the proposed method, the temperature of saccharification is controlled depending on the consumption of the wort and the ratio of the costs of the wort and FM, and the regulating effect is adjusted according to the temperature of the wort.

The drawing shows an installation diagram for carrying out the proposed method.

The starting components (the boiled mass and the enzyme-containing material) are fed to the saccharifier 1. The costs of the wort and the enzyme-containing material are measured by sensors 2

and 3, the signals from which are fed to the regulating unit 4. The temperature of the wort is measured by the sensor 5, the signal from which is supplied to the regulator 6. The flow of water to the barometric condenser 7 is changed by the regulating valve 8, which leads to a change in temperature in the vacuum-evaporation chamber 9.

The method of automatic control of the saccharification process is carried out as follows.

Signals corresponding to the flow rates of the wort and FM from sensors 2 and 3 are fed to control unit 4, where they receive as a correction signal from controller 6, corresponding to the deviation of the current saccharification temperature measured by sensor 5 from the specified value. Depending on the state of the technological process, the regulating unit 4 reacts to a change in either the wort consumption or the ratio of wort consumption and

enzyme-containing materials by changing the water supply to the barometric condenser 7 and thus the temperature in the saccharifier 1. The control error is eliminated by correction for the current temperature value

the wort.

Formula is invented and p

The method of automatic yripaB / iCUHji process for the saccharification of starch-containing media, which involves measuring the costs of the wort and enzyme-containing material and determining their ratio, from nj, and so that, in order to improve the control accuracy, regulate the saccharification temperature depending on the flow must and ratios

costs of wort and enzyme-containing material with correction for wort temperature.

Sources of information taken into account in the examination:

1. Reicher Ya.G. Fundamentals of automating the processes of alcohol and distillery production. M., 1972, p. 280-282.

2. Avt. St. No. 451740, cl. C 12C 7/07, 1973 (prototype).