Controle de temperatura com PID e iluminação com tensão contínua para a avaliação do efeito sobre o índice de estabilidade do óleo de soja (Glycine max)
DOI:
https://doi.org/10.35588/f7emr124Palavras-chave:
óleo, iluminação, temperaturaResumo
Actuamente, os produtos alimenticios, como o óleo, são exibidos em elevadas intensidades de iluminação e em ocasiões em temperaturas por acima dos 20 °C, fatores que podem acelerar o ranço oxidativo, como a degradação da qualidade do óleo. Este é o motivo pelo qual implementou-se um sistema de controle PID (Proporcional-Integral-Derivativo) que permitiu realizar provas de qualidade do óleo almacenado em diferentes condições de temperatura (13 °C até 27 °C). Durante essas provas, encontrou-se a função de transferência do sistema e o controlador, utilizando a sintonia automática da caixa de controle. Isso melhorou a precisão e a tensão contínuo para a iluminação (de 155 lux até 1145 lux), variando a intensidad dos LED. Para o desenho experimental, utilizou-se o disenho central composto (DCC), o que resultou em treze tratamentos. Aos trinta días, avaliou-se a qualidade do óleo (índice de acidez e índice de peróxidos), e determinou-se o índice de estabilidade oxidativa mediante o método Rancimat. Encontrou-se que la temperatura e a iluminação apresentam um efeto significativo sobre a qualidade e a estabilidade oxidativa do óleo (p < 0.05), conseguindo a condição de almacenamento com maior estabilidade, em 300 lux de iluminação e 15 °C de temperatura.
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- 2024-07-17 (2)
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