Observability analysis and state estimator proposal for the chocolate conching process

A. Camila Gonzalez; Elly V. Acosta; Juan C. Mazo R; Carlos Ocampo-Martinez; Diego A. Munoz

doi:10.1109/CCAC51819.2021.9633275

Observability analysis and state estimator proposal for the chocolate conching process

A. Camila Gonzalez, Elly V. Acosta, Juan C. Mazo R, Carlos Ocampo-Martinez, Diego A. Munoz

Research output: Chapter in Book/Report/Conference proceeding › Conference and proceedings › peer-review

1 Scopus citations

Abstract

The conching process is a crucial stage involving the development of sensory attributes and rheological properties of the final product. Currently, the monitoring of critical variables during this process is done off-line through extensive measurements with conventional methodologies based on laboratory analysis, e.g., the quantification of the concentration of the volatile active compounds of the flavor and aroma of a chocolate batch and its viscosity. All of them are related to an indicator for the chocolate sensory quality known as Conching Degree (CD). In this work, the observability analysis for a Phenomenological Based Model for the conching process is done as a first condition for the solution of a state estimation problem. Besides, the initial idea of a virtual sensor is proposed considering the available measurements from the conching process.

Original language	English
Title of host publication	Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021
Editors	Diana Marcela Ovalle Martinez, Luis Francisco Combita Alfonso
Publisher	Institute of Electrical and Electronics Engineers Inc.
Pages	37-42
Number of pages	6
ISBN (Electronic)	9781665418836
DOIs	https://doi.org/10.1109/CCAC51819.2021.9633275
State	Published - 2021
Event	5th IEEE Colombian Conference on Automatic Control, CCAC 2021 - Ibague, Colombia Duration: 19 Oct 2021 → 22 Oct 2021

Publication series

Name	Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021

Conference

Conference	5th IEEE Colombian Conference on Automatic Control, CCAC 2021
Country/Territory	Colombia
City	Ibague
Period	19/10/21 → 22/10/21

Bibliographical note

Publisher Copyright:
© 2021 IEEE.

Keywords

Chocolate
Conching Degree (CD)
Conching process
Phenomenological Based Semi-Physical Model
State estimation
Virtual sensor

Access to Document

10.1109/CCAC51819.2021.9633275

Cite this

Camila Gonzalez, A., Acosta, E. V., Mazo R, J. C., Ocampo-Martinez, C., & Munoz, D. A. (2021). Observability analysis and state estimator proposal for the chocolate conching process. In D. M. O. Martinez, & L. F. C. Alfonso (Eds.), Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021 (pp. 37-42). (Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021). Institute of Electrical and Electronics Engineers Inc.. https://doi.org/10.1109/CCAC51819.2021.9633275

Camila Gonzalez, A. ; Acosta, Elly V. ; Mazo R, Juan C. et al. / Observability analysis and state estimator proposal for the chocolate conching process. Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021. editor / Diana Marcela Ovalle Martinez ; Luis Francisco Combita Alfonso. Institute of Electrical and Electronics Engineers Inc., 2021. pp. 37-42 (Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021).

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title = "Observability analysis and state estimator proposal for the chocolate conching process",

abstract = "The conching process is a crucial stage involving the development of sensory attributes and rheological properties of the final product. Currently, the monitoring of critical variables during this process is done off-line through extensive measurements with conventional methodologies based on laboratory analysis, e.g., the quantification of the concentration of the volatile active compounds of the flavor and aroma of a chocolate batch and its viscosity. All of them are related to an indicator for the chocolate sensory quality known as Conching Degree (CD). In this work, the observability analysis for a Phenomenological Based Model for the conching process is done as a first condition for the solution of a state estimation problem. Besides, the initial idea of a virtual sensor is proposed considering the available measurements from the conching process.",

keywords = "Chocolate, Conching Degree (CD), Conching process, Phenomenological Based Semi-Physical Model, State estimation, Virtual sensor",

author = "{Camila Gonzalez}, A. and Acosta, {Elly V.} and {Mazo R}, {Juan C.} and Carlos Ocampo-Martinez and Munoz, {Diego A.}",

note = "Publisher Copyright: {\textcopyright} 2021 IEEE.; 5th IEEE Colombian Conference on Automatic Control, CCAC 2021 ; Conference date: 19-10-2021 Through 22-10-2021",

year = "2021",

doi = "10.1109/CCAC51819.2021.9633275",

language = "Ingl{\'e}s",

series = "Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021",

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Camila Gonzalez, A, Acosta, EV, Mazo R, JC, Ocampo-Martinez, C & Munoz, DA 2021, Observability analysis and state estimator proposal for the chocolate conching process. in DMO Martinez & LFC Alfonso (eds), Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021. Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021, Institute of Electrical and Electronics Engineers Inc., pp. 37-42, 5th IEEE Colombian Conference on Automatic Control, CCAC 2021, Ibague, Colombia, 19/10/21. https://doi.org/10.1109/CCAC51819.2021.9633275

Observability analysis and state estimator proposal for the chocolate conching process. / Camila Gonzalez, A.; Acosta, Elly V.; Mazo R, Juan C. et al.
Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021. ed. / Diana Marcela Ovalle Martinez; Luis Francisco Combita Alfonso. Institute of Electrical and Electronics Engineers Inc., 2021. p. 37-42 (Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021).

Research output: Chapter in Book/Report/Conference proceeding › Conference and proceedings › peer-review

TY - GEN

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AU - Camila Gonzalez, A.

AU - Acosta, Elly V.

AU - Mazo R, Juan C.

AU - Ocampo-Martinez, Carlos

AU - Munoz, Diego A.

PY - 2021

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N2 - The conching process is a crucial stage involving the development of sensory attributes and rheological properties of the final product. Currently, the monitoring of critical variables during this process is done off-line through extensive measurements with conventional methodologies based on laboratory analysis, e.g., the quantification of the concentration of the volatile active compounds of the flavor and aroma of a chocolate batch and its viscosity. All of them are related to an indicator for the chocolate sensory quality known as Conching Degree (CD). In this work, the observability analysis for a Phenomenological Based Model for the conching process is done as a first condition for the solution of a state estimation problem. Besides, the initial idea of a virtual sensor is proposed considering the available measurements from the conching process.

AB - The conching process is a crucial stage involving the development of sensory attributes and rheological properties of the final product. Currently, the monitoring of critical variables during this process is done off-line through extensive measurements with conventional methodologies based on laboratory analysis, e.g., the quantification of the concentration of the volatile active compounds of the flavor and aroma of a chocolate batch and its viscosity. All of them are related to an indicator for the chocolate sensory quality known as Conching Degree (CD). In this work, the observability analysis for a Phenomenological Based Model for the conching process is done as a first condition for the solution of a state estimation problem. Besides, the initial idea of a virtual sensor is proposed considering the available measurements from the conching process.

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T3 - Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021

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Y2 - 19 October 2021 through 22 October 2021

ER -

Camila Gonzalez A, Acosta EV, Mazo R JC, Ocampo-Martinez C, Munoz DA. Observability analysis and state estimator proposal for the chocolate conching process. In Martinez DMO, Alfonso LFC, editors, Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021. Institute of Electrical and Electronics Engineers Inc. 2021. p. 37-42. (Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021). doi: 10.1109/CCAC51819.2021.9633275

Observability analysis and state estimator proposal for the chocolate conching process

Abstract

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Conference

Bibliographical note

Keywords

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Cite this