动态低压煮沸系统在麦汁煮沸中的应用  

Dynamic Low Pressure Boiling System in the Wort Boiling Application

作　　者：任平平[1] 杨丽明[1] 孙文斌 陈波 孙彬 张金保 孙玉东 

机构地区：[1]浙江大学控制系,浙江杭州310027 [2]重庆啤酒集团绍兴有限责任公司,浙江绍兴312090 [3]浙江中控技术股份有限公司,浙江杭州310053

出　　处：《食品与发酵工业》2009年第11期68-71,77,共5页Food and Fermentation Industries

基　　金：浙江省绍兴市院校科技合作项目(2007726)

摘　　要：传统的煮沸锅系统具有能耗偏高、响应速度慢的缺点。文中提出了一种新型控制方案,它采用热能回收和动态低压煮沸技术以降低系统能耗。其次,新的控制方案预先建立了煮沸锅系统的温度和蒸汽压力的软测量模型,采用模糊控制和PI控制技术实现蒸汽压力的快速控制,最终提高煮沸锅温度控制的响应速度。实际工程应用表明,新控制方案不仅明显降低了系统能耗,而且大大提高了煮沸锅温度控制的响应速度。Traditional wort boiling system has some disadvantages in terms of energy consumption, response speed and so on. To improve it, a novel control system for wort boiling plant is put forward. It employs heat recovery and dynamic low-pressure boiling techniques to reduce energy consumption. Additionally, in the presented control system, the soft-sensing model of the relationship between steam pressure and temperature is established in advance.Then, the fuzzy control and PI techniques are used to implement the control of the steam pressure, and finally to increase the response speed of wort boiling system. Good performance in practical engineering application demonstrates that the proposed control design not only reduces the energy consumption significantly, but also improves the response speed of wort boiling system greatly.

关 键 词：麦汁煮沸系统 动态低压煮沸技术 热能回收 PI 模糊控制 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TP273[轻工技术与工程—食品科学与工程]