Study And Application Of Predictive Control In Beer Saccharification Temperature Control

From the 1980's on, the Chinese brewage has achieved excellent success due tothese more than twenty years' development. The production is the second in the word.The quality, technique, and equipment are developed so fast that our brewage industrywill have a good future. However, compared with the advanced technique in the world,we should make great effort to do something more. Especially the automatic degree inthe whole process is lower, and the product quality is less steady.Thus, this paper puts the beer saccharification temperature control into a certainbrewery as study object. The saccharification process has great inertia lag, and thetechinc for brewery needs its control track the set curve fast with non-overshoot andsuppress the disturbance fast. The conventional PID control algorithm apparently can'tsatisfy the demands. Based on the above, the beer saccharification temperature controlsystem is studied and designed. For the control algorithm, this paper adopts thePredictive Control. By analyzing the characteristics of Dynamic Matrix Controlalgorithm in Predictive Control, proves the feasibility first. In order to optimize thetracking curve, the improved Compound Optimal Control algorithm by combinedDynamic Matrix Control and Bang-Bang Control is presented. The simulation showsthat the method not only has faster tracking capability, higher control accuracy and noovershoot compared with the normal PID control and Dynamic Matrix Control only,but also has stronger suppressing capability for disturbance than PID control, thus itsatisfies the technical demands. And this system can shorten saccharification periodsimultaneously. At last, the hardware and the software of the system is designed toachieve the automatic control of temperature. The design can be implemented simplyand is of considerable application value.