基于PLC的豆粕固态发酵温度控制系统设计与试验  

Design and experiment on temperature control system of solid-state fermentation of soybean meal based on PLC

作　　者：丁艳华 韩博 张洪运 李亚龙 曲文娟[2] DING Yanhua;HAN Bo;ZHANG Hongyun;LI Yalong;QU Wenjuan(School of Mechanical Engineering,Jiangsu University,Zhenjiang 212013,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)

机构地区：[1]江苏大学机械工程学院,江苏镇江212013 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《包装与食品机械》2024年第2期62-66,共5页Packaging and Food Machinery

基　　金：国家自然科学基金项目(32072353)。

摘　　要：为了在豆粕固态发酵过程中给微生物提供适宜的生长繁殖条件,达到良好的发酵效果,对温度变化复杂的发酵环境进行实时的温度监测和控制。采用PLC对发酵罐的温度进行PID闭环控制,设计以37℃为目标值的试验。结果表明,发酵的豆粕中多肽含量、ACE抑制活性在终点时分别达到4.45 g/kg,53.2%,分别比自然发酵状态下提高5.7%和9.92%,温度控制系统有效提高了豆粕发酵产物的质量。研究为面向生产的豆粕固态发酵提供理论基础。In the solid-state fermentation of soybean meal,in order to provide suitable conditions for the growth and reproduction of microorganisms to achieve good fermentation effect,the real-time temperature was monitored and controlled in the complex fermentation environment.The temperature of the fermenter was controlled by PID closed loop with PLC and the experiments with the target value of 37℃were designed.The results show that,the peptides content and ACE inhibitory activity of fermented soybean meal reach 4.45 g/kg and 53.2%respectively at the end point,which are 5.7%and 9.92%higher than that under natural fermentation state.The temperature control system can effectively improve the quality of soybean meal fermentation products and the method is feasible.This work provides a theoretical basis for the production-oriented solid-state fermentation of soybean meal industry.

关 键 词：豆粕 固态发酵 温度控制 可编程序逻辑控制器 

分 类 号：TS203[轻工技术与工程—食品科学]