Control de temperatura con PID e iluminación con voltaje continuo para la evaluación del efecto sobre el índice de estabilidad del aceite de soya (Glycine max)
DOI:
https://doi.org/10.35588/f7emr124Palabras clave:
aceite, iluminación, temperaturaResumen
Actualmente, los productos alimenticios, como el aceite, se exhiben a elevadas intensidades de iluminación y en ocasiones a temperaturas por encima de los 20 °C, factores que pueden acelerar la rancidez oxidativa, como la degradación de la calidad del aceite. Esta es la razón por la cual se implementó un sistema de control PID (Proporcional-Integral-Derivativo) que permitió realizar pruebas de calidad del aceite almacenado en diferentes condiciones de temperatura (13 °C a 27 °C). Durante esas pruebas, se halló la función de transferencia del sistema y el controlador, utilizando la sintonía automática de la caja de control. Esto mejoró la precisión y el voltaje continuo para la iluminación (de 155 lux a 1145 lux), variando la intensidad de los LED. Para el diseño experimental, se utilizó el diseño central compuesto (DCC), lo que resultó en trece tratamientos. A los treinta días, se evaluó la calidad del aceite (índice de acidez e índice de peróxidos), y se determinó el índice de estabilidad oxidativa mediante el método Rancimat. Se encontró que la temperatura y la iluminación presentan un efecto significativo sobre la calidad y la estabilidad oxidativa del aceite (p < 0.05), logrando la condición de almacenamiento con mayor estabilidad a 300 lux de iluminación y 15 °C de temperatura.
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- 2024-07-17 (2)
- 2024-07-17 (1)
