Dynamics model for the thermal performance from a lyophilization process, based on a complete transfer functions matrix
Keywords:Transfer functions matrix, Thermal performance, Lyophilization process.
During the beginning of the XX century lyophilization was developed as an alternative technology to extend the storage time for fruit and vegetables or other kind of food; however, the energetic consumption of this technology makes it not an option for common food producers, less over for those one that work by the open field cultivation technique. The main energy consumption in a lyophilization systems are the motors from the vacuum pump and from the refrigerant compressors; due to the temperature range needs the lyophilization systems use to have more than one cooling thermodynamic system based on vapor compression. This paper describes an experimental methodology to get a complete state transfer functions matrix, based on the graphical analysis of the concerned transfer functions magnitude spectra. This experimental data came from a set of test performed at the National Laboratory for Cooling Technology Research (LaNITeF) at the Engineering Center for Industrial Development (CIDESI). The intention of this transfer functions matrix is to be applied in a control strategy to then optimize the energetic performance of the concerned lyophilization system. This function transfer matrix is considered complete because there is not a dynamic order reduction considering its degrees of freedom. The transfer functions matrix describes the dynamic relationship between both the inputs variables that describe the energetic consumption of the lyophilization system, and the ambient conditions, as well as the output variables that represent the dynamical states vector with the variables of interest from the concerned process. The simulation from an experimental scenario worked as the graphical validation of the transfer functions matrix characterized experimentally, so the main conclusion of this scientific work is that this transfer functions matrix can be used as dynamic model to implement control and optimization algorithms.
The World Bank, “When it comes to the Hunger Challenge, Producing More Food Isn´t the Only Answer”, 2016. https://www.worldbank.org/en/news/feature/2016/10/12/when-it-comes-to-the-hunger-challenge-producing-more-food-isnt-the-only-answer.
J. Meléndez, “Denuncia desperdicio de toneladas de alimentos al día en AL y el Caribe”, El Universal, 2018. https://www.eluniversal.com.mx/mundo/denuncian-desperdicio-de-toneladas-de-alimentos-al-dia-en-al-y-el-caribe.
R. Akkerman, P. Farahani, and M. Grunow, “Quality, safety and sustainability in food distribution: a review of quantitative operations management approaches and challenges,” OR Spectr., vol. 32, no. 4, pp. 863–904, 2010. https://doi.org/10.1007/s00291-010-0223-2 DOI: https://doi.org/10.1007/s00291-010-0223-2
D. Hendrickson, C. Smith, and N. Eikenberry, “Fruit and vegetable access in four low-income food deserts communities in Minnesota,” Agric. Human Values, vol. 23, no. 3, pp. 371–383, 2006. https://doi.org/10.1007/s10460-006-9002-8 DOI: https://doi.org/10.1007/s10460-006-9002-8
A. V Ostrouh and N. G. Kuftinova, “Automation of planning and management of the transportation of production for food-processing industry enterprises,” Autom. Control Comput. Sci., vol. 46, no. 1, pp. 41–48, 2012. https://doi.org/10.3103/S0146411612010063 DOI: https://doi.org/10.3103/S0146411612010063
L. A. Minim, J. S. R. Coimbra, V. P. R. Minim, and J. Telis-Romero, “Influence of Temperature and Water and Fat Contents on the Thermophysical Properties of Milk,” J. Chem. Eng. Data, vol. 47, no. 6, pp. 1488–1491, Nov. 2002. https://doi.org/10.1021/je025546a. DOI: https://doi.org/10.1021/je025546a
L. Barros, P. Baptista, D. M. Correia, J. S. Morais, and I. C. F. R. Ferreira, “Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of Portuguese wild edible mushrooms.,” J. Agric. Food Chem., vol. 55, no. 12, pp. 4781–4788, Jun. 2007. https://doi.org/10.1021/jf070407o. DOI: https://doi.org/10.1021/jf070407o
P. Vayre, "Pamélioration du proceed de lyophilization pour les protéines á usage pharmaceutique”, E-Mem Academy of Chemistry, Vol 6, Issue 2, pp. 62 – 71, 2007. https://www.pseudo-sciences.org/+Amelioration-du-procede-de-lyophilisation-pour-les-proteines-a-usage+.
A. A. Barresi et al., “Monitoring of the primary drying of a lyophilization process in vials,” Chem. Eng. Process. Process Intensif., vol. 48, no. 1, pp. 408–423, 2009. https://doi.org/10.1016/j.cep.2008.05.004. DOI: https://doi.org/10.1016/j.cep.2008.05.004
J. Barley, “Basic Principles of Freeze Drying”, SP Scientific, https://www.spscientific.com/freeze-drying-lyophilization-basics/, 2012.
The Lyophilization: Our Strength, LB LYOPharm, http://www.lyopharm.it/en/process-of-lyophilization.html, 2014.
K. Zhou and H. Yu, “Application of fuzzy predictive-PID control in temperature control system of Freeze-dryer for medicine material,” in 2011 Second International Conference on Mechanic Automation and Control Engineering, 2011, pp. 7200–7203. https://doi.org/10.1109/MACE.2011.5988712. DOI: https://doi.org/10.1109/MACE.2011.5988712
M. Parvis, S. Grassini, S., and A. Barresi, “Sputtered thermocouple for lyophilization monitoring”, 2012 IEEE International Instrumentation and Measurement, 2012. https://doi.org/10.1109/I2MTC.2012.6229263. DOI: https://doi.org/10.1109/I2MTC.2012.6229263
CCA, 2019, Cuantificación de la pérdida y el desperdicio de alimentos y sus efectos, informe técnico, Comisión para la Cooperación Ambiental, Montreal, Canadá, 149 pp. http://www3.cec.org/islandora/en/item/11813-technical-report-quantifying-food-loss-and-waste-and-its-impacts-es.pdf.
M. López-Martínez, “Formulación del proceso de liofilización en frutas y hortalizas como valor agregado a su presentación a mercados tipo exportación”. Universidad Militar Nueva Granada, [online]. Disponible en: http://hdl.handle.net/10654/14989.
A. Vallan, “A Measurement System for Lyophilization Process Monitoring,” in 2007 IEEE Instrumentation & Measurement Technology Conference IMTC 2007, 2007, pp. 1–5. https://doi.org/10.1109/IMTC.2007.379000 DOI: https://doi.org/10.1109/IMTC.2007.379000
C. Vilas, A. A. Alonso, E. Balsa-Canto, E. López-Quiroga, and I. C. Trelea, “Model-based real time operation of the freeze-drying process,” Processes, vol. 8, no. 3, pp. 1–21, 2020. https://doi.org/10.3390/pr8030325 DOI: https://doi.org/10.3390/pr8030325
D. Fissore, R. Pisano, and A. A. Barresi, “On the use of temperature measurement to monitor a freeze-drying process for pharmaceuticals,” in 2017 IEEE International Instrumentation and Measurement Technology Conference (I2MTC), 2017, pp. 1–6. https://doi.org/10.1109/I2MTC.2017.7969890 DOI: https://doi.org/10.1109/I2MTC.2017.7969890
B. L. Caballero, C. J. Márquez, and M. I. Betancur, “Efecto de la liofilización sobre las características físico-químicas del Ajórocoto (Capsicum pubescens R & P) con o sin semilla,” Bioagro, vol. 29, pp. 225–234, 2017. http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S1316-33612017000300008&lng=es&tlng=es.
A. Baheti, L. Kumar, and A. K. Bansal, “Excipients used in lyophilization of small molecules,” J. Excipients Food Chem., vol. 1, no. 1, pp. 41–54, 2010. https://ojs.abo.fi/ojs/index.php/jefc/article/view/21.
How to Cite
Copyright (c) 2020 María Elizabeth Rodríguez Ibarra, Eloy Edmundo Rodríguez Vázquez, Ana Marell Arteaga Martínez, Samantha Lilia Narváez Granados, Helen Janeth Zúñiga Osorio, Víctor Miguel Villasana-Velázquez
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors who publish in this journal accept the following conditions:
The authors retain the copyright and assign to the journal the right of the first publication, with the work registered with the Creative Commons Attribution license 4.0, which allows third parties to use what is published as long as they mention the authorship of the work and the first publication in this magazine.
Authors may make other independent and additional contractual agreements for the non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as they clearly indicate that the work it was first published in this magazine.
Authors are allowed and encouraged to share their work online (for example: in institutional repositories or personal web pages) before and during the manuscript submission process, as it can lead to productive exchanges, greater and more quick citation of published work (see The Effect of Open Access).