Design of temperature control system for steam heating can based on fuzzy theory

ZHANG Kai-sheng; SHE Jiao

doi:10.13873/j.1000-97872012.02.043

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Design of temperature control system for steam heating can based on fuzzy theory

更新时间：2025-09-11

- Design of temperature control system for steam heating can based on fuzzy theory
- Vol. 31, Issue 2, Pages: 118-120(2012)
- 作者机构：
  
  陕西科技大学电气与信息工程学院
- 作者简介：
- 基金信息：
- DOI：10.13873/j.1000-97872012.02.043
  CLC： TP273
- Published：2012
- 稿件说明：
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[1]张开生,折娇.基于模糊理论的蒸汽加热罐温度控制系统的设计[J].传感器与微系统,2012,31(02):118-120.

ZHANG Kai-sheng, SHE Jiao. Design of temperature control system for steam heating can based on fuzzy theory[J]. 2012, 31(2): 118-120.
[1]张开生,折娇.基于模糊理论的蒸汽加热罐温度控制系统的设计[J].传感器与微系统,2012,31(02):118-120. DOI： 10.13873/j.1000-97872012.02.043.

ZHANG Kai-sheng, SHE Jiao. Design of temperature control system for steam heating can based on fuzzy theory[J]. 2012, 31(2): 118-120. DOI： 10.13873/j.1000-97872012.02.043.

摘要

依据模糊自整定PID调节方式

将DS18B20采集的温度信号传送给微处理器LPC2103

以控制相应的调节阀

实现对蒸汽加热罐的温度进程控制

控制精度可达±0.2℃

从而有效调控猕猴桃果脯的含糖量

提高猕猴桃果脯质量。该控制系统结构简单

能够较好地克服温度对象的纯滞后特性

控制响应时间短

超调小。

Abstract

According to fuzzy self-tuning PID adjustment method

collected temperature signal from DS18B20 is transmitted to the microprocessor LPC2103

the corresponding control valve is controlled to achieve the temperature process control of the steam heating cans

the sugar content of preserved fruit kiwi is regulated effectively.Kiwi preserves quality is improved.The control system is simple

and is able to overcome the delay characteristics of the object temperature well.It has short control response time

and small overshoot.

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Keywords

references

基于模糊理论的巴氏灭菌机温度控制系统 [J]. 张宝珍,樊军庆. 仪表技术与传感器 . 2010(03)

基于模糊PID烟叶烤香温湿度控制系统设计 [J]. 刘喜峰,许春香,徐晋科,陈昕. 传感器与微系统 . 2009(06)

低糖猕猴桃果脯生产工艺及其质量控制 [J]. 马守磊,田呈瑞,王辉. 农产品加工(学刊) . 2008(10)

ARM在珍珠岩生产过程中温度控制的应用 [J]. 陈素丽,司文. 微计算机应用 . 2007(12)

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