Study of curd cooling process as a multidimensional control object by mathematical modelling method

Abstract

One of the final stages of curd production is the process of its cooling, carried out after the formation of the clot. The purpose of this operation is to form the required value of one of the main quality indicators of the product - acidity, determined by the rate of flow and stopping of lactic acid fermentation, depending on the temperature. The accuracy of maintaining this parameter directly depends on the knowledge of static and dynamic properties of the cooler used, as well as various factors and the degree of their influence on the process. Development and analysis of the mathematical model of the process, setting and carrying out of computational experiments on its basis allows to receive the required information for development of methods of improvement of quality of conducting of cooling process and development of effective systems of automatic regulation of temperature. In addition, the use of the method of mathematical modelling allowed to compare different designs of coolers: the existing one-section and the proposed three-section, to analyse the dynamic properties, to identify their advantages and disadvantages. The performed calculations and analyses of the results showed the advantages of using a three-section curd cooler compared to a single-section. Greater cooling speed and accuracy of maintaining the set temperature, as well as lower consumption of coolant confirm the effectiveness of using devices with three independent cooling sections.