Факультет робототехніки та штучного інтелекту
Постійне посилання на фондhttps://repository.lntu.edu.ua/handle/123456789/3434
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Item type:Наукова стаття, Justification of the choice of measuring elements and actuators as means of automation of the temperature chamber during the production of black chocolate(2023) Lukashuk, Vadim; Fedik, LesyaThe article analyzes the selection of measuring elements and actuators as automation tools for the tempering chamber in black chocolate production. The study emphasizes the importance of precise temperature, level, and pressure control to ensure the stability of the tempering process and the formation of a proper crystalline structure of fats. Specific devices are justified, including platinum resistance thermometers (PT100), ultrasonic liquid level sensors, piezoelectric pressure sensors, solenoid valves, pumps, and electric motors. Their characteristics and advantages are discussed in the context of food industry requirements, highlighting efficiency, accuracy, hygiene, and compliance with international standards.Item type:Наукова стаття, Selection of the functional scheme of automation of the technological process of temperating during the production of black chocolate(Amsterdam: European Scientific Platform, 2023) Lukashuk, Vadіm; Fedik, LesуaThe article presents the development of a functional automation scheme for the tempering process in black chocolate production. The study emphasizes the importance of automation in ensuring stable technological parameters, particularly temperature and viscosity of the chocolate mass. The proposed scheme integrates level, temperature, and pressure sensors with automated control of pumps and valves, enabling continuous monitoring and regulation of the tempering zones. This approach guarantees product quality and consistency, contributing to the competitiveness of enterprises in the food industry.