文献类型：期刊文献

中文题名：基于SSAPSO-PID的白胡椒熟化温度控制系统设计与试验

英文题名：Design and Test of Temperature Control System for White Pepper Curing Based on SSAPSO PID

作者：Yu, Guoyan[1]; Zhang, Jiawei[1,2]; Zhang, Yuan[2,3]; Wei, Lijiao[2,4]; Zhao, Zhenhua[2,5]; Shen, Dezhan[2,5]

机构：[1] School of Mechanical Engineering, Guangdong Ocean University, Zhanjiang, 524091, China; [2] Agricultural Machinery Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524091, China; [3] Guangdong Engineering Technology Research Center of Precision Emission Control for Agricultural Particulates, Zhanjiang, 524000, China; [4] Zhanjiang Key Laboratory of Dynamics and Precision Emission Control for Particulates, Zhanjiang, 524091, China; [5] Key Laboratory of Agricultural Equipment for Tropical Crops, Ministry of Agriculture and Rural Affairs, Zhanjiang, 524091, China

年份：2025

卷号：56

期号：5

起止页码：589

外文期刊名：Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery

收录：EI(收录号：20252118477991)

语种：中文

外文关键词：Boiler circulation - Boiler firing - Electric heating - Low temperature operations - Natural convection - Reboilers

外文摘要：Aiming to address the challenges of prolonged inability to maintain constant temperature eontrol and excessive reliance on manual assistance in the curing phase of white pepper primary processing production lines, a proportion integration differentiation (PID) -based control System was developed to control the curing temperature of the white pepper during processing. It is a high demand to maintain the constant curing temperature. Specifically, too high curing temperature can lead to the internal physicochemical properties of the destruction, whereas, too low curing temperature can lead to curing not complete, which makes the peeling rate decreased. The control System with an ST Microelectronics 32-bit Microcontroller (STM32) and a touchscreen was utilized to control the start/stop of the steam generator and the opening of the electric regulating valve. A temperature sensor was installed at the outlet of the curing machine, and a PT100 temperature sensor was employed to collect the curing temperature in real-time. Subsequently, the collected data was fed back to the STM32 microcontroller. The PID closed-loop control algorithm was applied to calculate the actuator, adjusting parameters appropriately to ensure stable control of the curing temperature by modulating the steam flow.A systematic analysis of the convective heat exehange process between white pepper and steam at temperature was conducted. A theoretical model of heat transfer was established by using the step response curve method, and the data curve was processed (R =0. 969) to derive the control model for the temperature inside the curing machine over time. Simulation analysis was performed by using the Simulink platform to determine the optimal parameters for PID control. Response curves from four PID parameter tuning methods, including the Ziegler — Nichols method, the decay curve method, the critical proportional method, and the sparrow search algorithm-based particle swarm optimization method (SSAPSO), were compared. Ultimately, it was found that the SSAPSO-based method yielded the best control effect in terms of dynamic Performance indicators with PID parameters (proportional coefficient K = 0. 875 9, integral coefficient Kt = 0. 02, and differential coefficient Kd = 4. 325 5). The response time of the PID Controller obtained by the SSAPSO-based method was approximately 40 s with an overshoot of about 2. 5%. Systematic experimental studies demonstrated that throughout the entire 8 minutes curing process, the current curing temperature was sampled every minute. Due to direct convective heat exehange between the curing machine and the air, the temperature remained stable within the r?nge of (99 ± 1. 5) °C. The average relative error of the curing temperature was less than 1. 2%, and the coefficient of Variation was less than 1. 3%, thereby achieving automated, precise, and efficient temperature control during the curing process. ? 2025 Chinese Society of Agricultural Machinery. All rights reserved.