Zasnova eksperimentalnega okolja za spremljanje procesov v fermentacijski komori

Kragelj, Kristjan (author), Sekavčnik, Mihael (mentor), Drobnič, Boštjan (comentor)

V diplomski nalogi smo izdelali načrt eksperimenta procesov v fermentacijski komori. Iz osnovnega popisa fermentacije pekovskih izdelkov z vidika izmenjave snovnih in energijskih tokov smo proučevali procesne parametre za vzdrževanje potrebnih pogojev ambienta v fermentacijski komori pri stacionarnem obratovanju. Ustvarjena sta bila dva fizikalna modela. Prvi model je bio-kemični model fermentacije testa, ki popisuje kaj se dogaja tekom fermentacije v testu. Drugi model je klimatizacijski model, s katerim smo popisali povezavo med ambientom in testom. Določena je bila ustrezna merilna oprema, s katero bomo merili vhodne parametre potrebne za popis numeričnega modela. Rezultat numeričnega modela nam bo služil za razvoj ekspertnega sistema.

• Language: Slovenian
• Keywords: Fermentacijska komora pretočna, termodinamski popis, proces fermentacije, biološko-kemični model, klimatizacijski model, modeliranje procesov v FKP, eksperimentalni načrt, ekspertni načrt
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: FS - Faculty of Mechanical Engineering
• Place of publishing: Ljubljana
• Publisher: [K. Kragelj]
• Year: 2020
• Number of pages: XIX, 42 str.
• PID: 20.500.12556/RUL-116733
• UDC: 663.033:664.654(043.2)
• COBISS.SI-ID: 21220355
• Publication date in RUL: 06.06.2020

Secondary language

• Language: English
• Title: Design of an experimental environment for monitoring processes in the fermentation chamber

Abstract

In this thesis we made a plan of experimental procedures in fermentation chamber. From the basic inventory of fermentation of bakery products in terms of the exchange of energy flows, we studied the process parameters for maintaining the necessary ambient conditions in the fermentation chamber. Two physical models were created. First model is a biochemical model of dough fermentation, that records what is going on in dough. The second model is an air-conditioned model that describes relation between the dough and ambient. Appropriate measuring equipment was identified to measure the input parameters needed to list the numerical models. The result of numerical model will serve us to develop expert system.

• Keywords: Automatic final proofer, termodinamical description, fermentation process, physical-mathematical model, climatisation model, proces modeling of FKP, experimental plan, company expert system.