Kvass APCS - exchange rate

Contents

1. INTRODUCTION

2. MAJOR PART

2.1 Process Summary

2.2 Analysis of the technical process as a control object

2.3 Setting of Automation Task

2.4 Selection of automation equipment complex

2.5 Description of the structural diagram

2.6 Automation Diagram Description

2.7 Description of fundamentally electric circuit

2.8 Specification of used automation equipment

3. CONCLUSION

4. LIST OF LITERATURE USED

Summary

In this course project in the discipline "Systems of automated design of control systems," student of the AU42r group Atymtaeva Botagoz considers the topic of automation of the kvass production process.

This course design also describes instrumentation, automatic devices and other technical components necessary for stable and efficient operation of the production process.

The graphical part of this course design shows the structural control diagram, process automation diagram and electrical diagram of the system element.

Assignment for Course Engineering

1. Develop a kvass process control system.

2. Study and describe the technology of the kvass production process.

3. Analyze the process as a control object.

4. Give a descriptive and formalized statement of the automation task.

5. Select a set of hardware.

6. Develop and draw with AutoCad:

1. structural diagram of production control and control;

2. kvass production automation scheme;

3. circuit diagram of the shut-off device.

Introduction

The limited capacity of the human body is an obstacle to further intensification of production. A new stage of machine production comes when a person is freed from direct participation in production, and the functions of controlling technological and production processes are transferred to automatic devices. Automation is the introduction of technical tools that control processes without the direct participation of a person.

The introduction of special automatic devices contributes to the trouble-free operation of the equipment, etc.

In industry, automation is given special attention. This is due to the complexity and high speed of the processes, their high sensitivity to disruption, etc.

Control of any process or object in the form of manual or automatic action is possible only if there is measurement information about individual parameters characterizing the process or state of the object. These parameters are very diverse. These include electrical (current, voltage, resistance, power, etc.), mechanical (force, moment of force, speed, etc.) and technological (temperature, pressure, flow rate, level, etc.) parameters, as well as parameters characterizing the properties and composition of substances (density, viscosity, electrical conductivity, optical characteristics, amount of substance, etc.). Parameters are measured using a wide variety of technical means with standardized metrological properties.

Process measurements and measuring instruments are used in the control of many technological processes in various branches of the national economy.

Measuring tools play an important role in the construction of modern automatic control systems for individual process parameters and processes (RSAs) and especially automated process control systems that require a large amount of necessary measurement information to be presented in a form convenient for collection, further conversion, processing and presentation, and in some cases for remote transmission to the above or lower levels of the hierarchical structure of management of various industries.

Measurements of parameters and physical quantities are based on various physical phenomena and patterns. Measuring circuits are built using modern achievements of microelectronic technology: microminiature circuits, solid or semiconductor integrated circuits, new electrochemical elements, optoelectronic circuits, etc.

In the food industry, general industrial devices and automation tools are widely used to measure and automatically control temperature, pressure, flow rate, level, etc., as well as special devices - moisture meters, fat meters, alcohol meters, etc. (mainly devices and automation tools for analyzing the composition and properties of raw materials, semi-finished products and finished food products).

The use of measuring devices, transmitters and other technical means contributes to technical progress, increased productivity and improved production culture.

The development of automation of soft drinks production is carried out in two areas: automation of periodic processes with maximum use of devices for control and regulation of quality indicators and automation of continuous processes in order to create complex ACS. All periodic and continuous processes have a basically sequential structure. From the point of view of dynamic properties of controlled processes, areas of soft drinks preparation are characterized by relatively low inertia, the duration of medium stay in separate apparatuses (from 1 min in the filter press of the carbonated beverages production line to 60 min in the cooking column of the blending syrup preparation line) is significantly less than in confectionery production (duration of chocolate masses stay in the conchin up to 3 days).

Processes for the production of soft drinks by dynamic properties can be characterized by one- and multi-capacitive objects with transport lag and with distributed parameters. The production of soft drinks is characterized by the absence of large buffer vessels between sections, the presence of recirculation flows and the feedback of sections through maintenance personnel. The main tasks of automation of these processes are atomatic control and regulation of basic parameters, remote or automatic control of dosing operations of liquid and bulk components and transport operations.

Fermentation drinks are one of the most promising groups in terms of the therapeutic and preventive effect on the human body. Their active health-improving effect is due to the presence of biologically active substances introduced with natural plant raw materials or formed in the process of life activity of cultures of microorganisms, as well as the presence of these microorganisms in finished drinks.

The most famous representative of this group of beverages is a bread kvass - a dark brown drink with a pleasant taste and a characteristic aroma of rye bread.

Kvass (cf. Russian alum) is a low-alcohol drink with a volume fraction of ethyl alcohol of no more than 1.2%, made as a result of incomplete alcohol or alcohol and lactic acid fermentation of wort.

According to the classification of Beer Judge Certification Program, which trains and certifies judges for beer tasting competitions, kvass is beer, and belongs to the category "Historical, traditional or indigenous beers."

It has a pleasant refreshing taste, is useful for digestion, improves metabolism, and has a beneficial effect on the cardiovascular system. Kvass has excellent taste qualities; he quenches thirst due to the acids contained in it - lactic and partly acetic; has high energy value, and thanks to carbon dioxide, promotes easier digestion, absorption of food and increases appetite. It also contains vitamins, free amino acids, sugars and trace elements. Kvass contains many vitamins B1 and E, which explains its beneficial properties. The kvass also contains valuable enzymes (from lat. Fermentum - "starter").

Kvass, as a product of sour milk fermentation, is largely similar in effect to products such as kefir, prostokvasha, acidophilin, kumys. It regulates the gastrointestinal tract and the cardiovascular system, improves metabolism, prevents the development of pathogens, raises tone. Kvass can even be used as food - in the hungry years it saved people from exhaustion.

Description of structural scheme for control and control of kvass production process

The structural diagram shows the project solutions for functional, organizational and technical structures of APCS. System hierarchies and relationships between control and control points, operating personnel and process control object are observed.

The structure diagram shows:

a) process subdivisions of the automated facility (branches, areas, production);

b) control and control points (local boards, control and control rooms, etc.)

c) technological (operational) personnel and specialized services providing operational control and normal operation of the technological facility;

d) basic functions and technical means (devices) ensuring their implementation in each control and control station;

e) interconnection of departments of the technological facility, control and control points and process personnel with each other and with the superior control system (ACS).

Description of the kvass process automation scheme

In the process of preparation of kvass, bread extract is supplied by the HI pump to the collector, from where it is pumped by the H2 pump to the tank and then by the NZ pump to the collector V, where it is diluted with warm water. Warm water is obtained by mixing hot and cold water. Diluted extract is pumped by pump H5 to fermentation tank VI. part of sugar syrup and starter pump H4 from collection tank IV. fermentation process takes place in fermentation tank. At the end, its wort from the fermentation tank is pumped by pump H6 to the refrigerator VII. The cooled wort goes to tank VIII for blending kvass, where the remaining amount of sugar syrup from the sugar syrup tank is added. The finished kvass is pumped out by H7 pump for bottling.

The scheme of automation of kvass production solves the problems of automatic dosing of components and ensuring the specified temperature conditions, control of costs, as well as control, blocking and alarm of equipment operation.

Automatic subsidy of components is carried out by a volumetric method by filling them with intermediate containers: for extract - collector and tank, for starter - collector. Thus, the required level of filling the collector with extract is achieved by using an ACP, which includes an upper level sensor 2a, an electronic level indicator 2b, a magnetic starter, and a HI pump motor. The achievement of the extract in the upper level collector is signaled by a light display. The operation of the HI pump is monitored by the pressure gauge. By means of the mode selection key SA1, the circuit is switched from automatic to manual operation mode, and the motor is controlled by the control button SB1. The level control circuit in the extractor tank (4) operates similarly.

Temperature control is provided in dilute extract collectors, brooding tank and wort cooler. The temperature in the diluted extract collector is determined by the temperature of the water obtained by mixing hot and cold water. The warm water temperature is measured by a pressure gauge 15b with pneumatic remote transmission. The pneumatic signal is transmitted to the indicating and self-recording device with the setter 15c installed on the board, and from it to the pneumatic proportional temperature controller 15g. The control action is transferred to the membrane valve 15d, which changes the supply of hot water. The temperature in the fermentation tank (17) and the refrigerator (20) is controlled by a similar RSA.

The amount of syrup supplied to the brooding and blending tanks is controlled by the gear liquid counters 19a and 22a. The flow rates of the extract and kvass for bottling are controlled by the induction flowmeters 12a and 24a connected to the respective secondary display devices 12b and 24b (in situ), as well as through the electro-pneumatic transducers 12b and 24c to the respective display and integrating devices 12g and 24g (on the board), which determine the total amount of fluids consumed.

Description of the circuit diagram of heating control.

Heating is controlled from the control panel. The button SB9 closes the terminal 4, the signal through the node X4 goes to the MCC, where when the TPM is closed, the signal passes through the resistor FU4 and then to the 4 output nodes.

Signal from SB8 button is transmitted through units and switches to input terminals of power unit. The signal is then transmitted to the input terminals 11, 12, 13, 14, 15 of the Automation Cabinet, then to the intermediate terminals 4E2, 5E2, 6E2, 7E2, 8E2, relay K6, K7 and fuse K20 through the HVGE cable 7x1.0, after which the signal is transmitted directly to the controller.

Through fuse K5 the signal through unit 1E2 enters input OUT 4 - heating actuation.

Through fuse K6, the signal through unit 2E2 enters input OUT 5 - heating shutdown.

Also located on the controller is a sensor IN2 showing the heating state in the tank EMK2.

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