Etude des parametres de controle et de commande du procede de deshydratation-impregnation par immerson, sur system probatoire automatise: application au traitement des pommes 'Golden'

摘要

The work presented here is a study aiming at the control and checking of dewatering and impregnation soaking process (DISP). The studies are carried out using an automatic experimental system. Apple of the "Golden" variety are used exclusively. Two kinds Of agitation system are studied; mechanical agitation using a vertical screw without an end, and hydraulic agitation. There is hardly Any difference between the two kinds of agitation; parameter variations are almost the same. These results are compared with those Obtained in agitate thermostated water-bath system and they show that mass transfers are better on the experimental system than With the water-bath system.