Diseño e Implementación de un Sistema de Control para el Ahumado de Carnes en Frío en la Planta de Cárnicos de la Facultad de Ciencias Pecuarias de la Espoch.

Abstract

It designed and implemented a control system for cold smoking meat process at Faculty of Animal Science. The present research provides to user a flexible infrastructure control that allows smoke different meat products during the required time. It used the Heuristic method for the design and implementation of the control board, sensor arrangement and the Experimental method for the development of test runs. The control system consists of a cremation chamber in which wood shavings is burned, in order to extract the smoke and a smoking chamber too in which smoking products are stored. The two chambers are connected by a pipe that lets out smoke from one chamber to the other, besides these chambers are controlled by a control board that is connected to Human-Machine Interface (HMI) TouchWin TH465-MT/UT thereby; the user can interact with the system. On the other hand it used the Programmable Logic Controller (PLC) XINJE XC3-24R-E to control the actions and data interpretation process. The system implemented showed to be efficient; due to range tests did not exceed 30°C ensuring that the products are in a suitable environment and that are fit for the human consumption. To make smoked meat in cold, it is strictly necessary to develop two chambers for optimal control of the possible minor changes in temperature between them. Finally it recommends students to work with due care and avoid opening the door of the cremation chamber because the wood shavings would burn, so the process could be affected.