论文信息 - Control System for Sausage Drying Based on On-Line NIR aw Determination

Control System for Sausage Drying Based on On-Line NIR aw Determination

Advanced control technologies have been used to monitor and control the process of drying of dry-cured meat products. The near-infrared sensor (NIR) system provides the controller with up-to-date information on the product. A control algorithm has been written in LabVIEW and runs on a programmable automation controller (PAC), Compact FieldPoint, by National Instruments. Using the on-line information from the probes and NIR, the controller calculates and modifies air relative humidity set points to properly develop the process of pork sausage drying, which enables maintaining the required superficial water activity of dry pork sausage.

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