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

Producción científica: Capítulo de libro/acta de congreso con ISBN › Ponencia publicada en las memorias del evento con ISBN › revisión exhaustiva

1 Cita (Scopus)

Resumen

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.

Idioma original	Inglés
Título de la publicación alojada	Proceedings of the 2021 IEEE 5th Colombian Conference on Automatic Control, CCAC 2021
Editores	Diana Marcela Ovalle Martinez, Luis Francisco Combita Alfonso
Editorial	Institute of Electrical and Electronics Engineers Inc.
Páginas	37-42
Número de páginas	6
ISBN (versión digital)	9781665418836
DOI	https://doi.org/10.1109/CCAC51819.2021.9633275
Estado	Publicada - 2021
Evento	5th IEEE Colombian Conference on Automatic Control, CCAC 2021 - Ibague, Colombia Duración: 19 oct. 2021 → 22 oct. 2021

Serie de la publicación

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

Conferencia

Conferencia	5th IEEE Colombian Conference on Automatic Control, CCAC 2021
País/Territorio	Colombia
Ciudad	Ibague
Período	19/10/21 → 22/10/21

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Publisher Copyright:
© 2021 IEEE.

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10.1109/CCAC51819.2021.9633275

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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. En 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).

@inproceedings{306bc97dff17425a910def06c97946ba,

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",

publisher = "Institute of Electrical and Electronics Engineers Inc.",

pages = "37--42",

editor = "Martinez, \{Diana Marcela Ovalle\} and Alfonso, \{Luis Francisco Combita\}",

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

}

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. En 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).

Producción científica: Capítulo de libro/acta de congreso con ISBN › Ponencia publicada en las memorias del evento con ISBN › revisión exhaustiva

TY - GEN

T1 - Observability analysis and state estimator proposal for the chocolate conching process

AU - Camila Gonzalez, A.

AU - Acosta, Elly V.

AU - Mazo R, Juan C.

AU - Ocampo-Martinez, Carlos

AU - Munoz, Diego A.

PY - 2021

Y1 - 2021

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.

KW - Chocolate

KW - Conching Degree (CD)

KW - Conching process

KW - Phenomenological Based Semi-Physical Model

KW - State estimation

KW - Virtual sensor

UR - https://www.scopus.com/pages/publications/85124141273

U2 - 10.1109/CCAC51819.2021.9633275

DO - 10.1109/CCAC51819.2021.9633275

M3 - Ponencia publicada en las memorias del evento con ISBN

AN - SCOPUS:85124141273

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

SP - 37

EP - 42

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

A2 - Martinez, Diana Marcela Ovalle

A2 - Alfonso, Luis Francisco Combita

PB - Institute of Electrical and Electronics Engineers Inc.

T2 - 5th IEEE Colombian Conference on Automatic Control, CCAC 2021

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. En Martinez DMO, Alfonso LFC, editores, 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

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