A dynamic model with on-line identification for rotary sugar drying processes
Contribuinte(s) |
A. S. Mujumdar |
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Data(s) |
01/01/2001
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Resumo |
A dynamic modelling methodology, which combines on-line variable estimation and parameter identification with physical laws to form an adaptive model for rotary sugar drying processes, is developed in this paper. In contrast to the conventional rate-based models using empirical transfer coefficients, the heat and mass transfer rates are estimated by using on-line measurements in the new model. Furthermore, a set of improved sectional solid transport equations with localized parameters is developed in this work to reidentified on-line using measurement data, the model is able to closely track the dynamic behaviour of rotary drying processes within a broad range of operational conditions. This adaptive model is validated against experimental data obtained from a pilot-scale rotary sugar dryer. The proposed modelling methodology can be easily incorporated into nonlinear model based control schemes to form a unified modelling and control framework.place the global correlation for the computation of solid retention time. Since a number of key model variables and parameters are identified on-line using measurement data, the model is able to closely track the dynamic behaviour of rotary drying processes within a broad range of operational conditions. This adaptive model is validated against experimental data obtained from a pilot-scale rotary sugar dryer. The proposed modelling methodology can be easily incorporated into nonlinear model based control schemes to form a unified modelling and control framework. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Marcel Dekker, Inc |
Palavras-Chave | #Engineering, Chemical #Engineering, Mechanical #Adaptive Modelling #Drying Rate #Dynamic Validation #Heat Transfers #Pilot Plant #Retention Time #Residence Time #Dryer #Simulation #C1 #290603 Membrane and Separation Technologies #670107 Grain mill products, starch and starch products (incl. sugar, bakery products) |
Tipo |
Journal Article |