Pressing is an extremely important technique applied in the early stages of the production cycle, which if not carried out correctly can give rise to problems with quality consequences all the way down to the final product; the classic example is phenols extracted from the skins, which can be responsible of quality defects (excessive color, astringency, bitterness) and at the same time can be a cause of browning when they come in on contact with the oxygen. bind to the aromas, causing them to precipitate and darken the must. It is therefore very important to find the best innovative techniques, to avoid the possible problems caused by old generation pressing systems, equivalent to a lower quality of the final product. To solve this problem, Omnia Technologies has devised a pressing system with artificial intelligence, consisting of three central membrane presses “Ampelos” and a fully automatic management system, thus allowing the grapes to be processed continuously. With the proposed study, an attempt was made to evaluate the system from an objective point of view, by means of a series of analyses of the operational and qualitative processes and of the quality of the products obtained, thus considering also the timing of the processing phases and, the quantities of product entering and leaving, and the quality of the must sampled methodically and subsequently analysed in the laboratory. The objective of the automatic pressing centercentre is to guarantee continuous processing with high input flow rates and at the same time, to obtain an output product with high quality standards. To do this, the system automatically manages the incoming flow, adjusts the membrane inflation pressure according to the difficulty of the product, and carries out a selection of musts. To guarantee this continuity, in a cyclic manner, a system consisting of three presses is required: while the first is loading, the second is pressing, the third is unloading with subsequent rinsing. This whole system was compared withchallenged by another plant with central membrane presses of the same size and from the same manufacturer. From a time point of view, the automatic pressing centercentre (CPA) is much faster to achieve the same result, while from a quality point of view, the CPA achieves excellent and consistent results in terms of consistency at all stages, in terms ofwith values offor turbidity, polyphenols, catechins, suspended solids and colorcolour intensity. The information acquired represents a basis for preserving the quality of musts from the earliest stages, besides the fact that as it is an automatic plant, it requires minimal manpower.
La pressatura è una tecnica di estrema importanza applicata nelle prime fasi del ciclo produttivo, che se non effettuata correttamente può far insorgere problematiche con conseguenze qualitative fino al prodotto finale; il classico esempio è rappresentato dai fenoli estratti dalle bucce, prodotti che possono dare degli effetti indesiderati (eccessivo colore, astringenza, amaro) ma essere anche responsabili di successivi imbrunimenti in seguito al contatto con l’ossigeno. È molto importante quindi trovare le migliori tecniche innovative, per evitare i possibili problemi causati da sistemi di pressatura di vecchia generazione, equivalente di una qualità minore del prodotto finale. Per risolvere questo problema Omnia Technologies ha ideato un sistema di pressatura con intelligenza artificiale, formato da tre presse “ampelos” a membrana centrale e un sistema di gestione completamente automatico, permettendo così una lavorazione delle uve in modo continuo. Con lo studio proposto si è cercato di valutare l’impianto da un punto di vista oggettivo, mediante una serie di analisi dei processi operativi e dei parametri qualitativi dei prodotti ottenuti, tutto in relazione alle tempistiche legate alle fasi di lavorazione e alle quantità di prodotto entrato ed uscito. L’obbiettivo del centro di pressatura automatico è garantire la lavorazione in modo continuo con elevate portate in ingresso e, allo stesso tempo, ottenere un prodotto in uscita con alti standard qualitativi. Per fare questo il sistema gestisce in modo automatico il flusso in entrata, regola la pressione di gonfiaggio della membrana in base alla difficoltà del prodotto ed effettua una selezione dei mosti; per garantire tale continuità, in modo ciclico, è appunto necessario un impianto composto da tre presse: mentre la prima è in carico, la seconda è in pressatura, la terza è in scarico con successivo risciacquo. Tutto questo sistema è stato messo a confronto con un altro impianto con presse a membrana centrale della stessa dimensione e dello stesso produttore ma non automatizzato. Dal punto di vista temporale, per il raggiungimento dello stesso risultato, il centro di pressatura automatico (CPA) è molto più veloce, e allo stesso tempo, dal punto di vista qualitativo, permette di raggiungere risultati ottimi e costanti in tutte le fasi, per quanto riguarda i valori di torbidità, polifenoli, catechine, solidi in sospensione e intensità colorante. Le informazioni acquisite rappresentano una base di partenza per preservare la qualità dei mosti sin dalle prime fasi, oltre al fatto che trattandosi di un impianto automatico necessita di minima manodopera.
Valutazione sistema di pressatura con intelligenza artificiale: analisi operativa e qualitativa dei prodotti ottenuti
GAVA, ENRICO
2023/2024
Abstract
Pressing is an extremely important technique applied in the early stages of the production cycle, which if not carried out correctly can give rise to problems with quality consequences all the way down to the final product; the classic example is phenols extracted from the skins, which can be responsible of quality defects (excessive color, astringency, bitterness) and at the same time can be a cause of browning when they come in on contact with the oxygen. bind to the aromas, causing them to precipitate and darken the must. It is therefore very important to find the best innovative techniques, to avoid the possible problems caused by old generation pressing systems, equivalent to a lower quality of the final product. To solve this problem, Omnia Technologies has devised a pressing system with artificial intelligence, consisting of three central membrane presses “Ampelos” and a fully automatic management system, thus allowing the grapes to be processed continuously. With the proposed study, an attempt was made to evaluate the system from an objective point of view, by means of a series of analyses of the operational and qualitative processes and of the quality of the products obtained, thus considering also the timing of the processing phases and, the quantities of product entering and leaving, and the quality of the must sampled methodically and subsequently analysed in the laboratory. The objective of the automatic pressing centercentre is to guarantee continuous processing with high input flow rates and at the same time, to obtain an output product with high quality standards. To do this, the system automatically manages the incoming flow, adjusts the membrane inflation pressure according to the difficulty of the product, and carries out a selection of musts. To guarantee this continuity, in a cyclic manner, a system consisting of three presses is required: while the first is loading, the second is pressing, the third is unloading with subsequent rinsing. This whole system was compared withchallenged by another plant with central membrane presses of the same size and from the same manufacturer. From a time point of view, the automatic pressing centercentre (CPA) is much faster to achieve the same result, while from a quality point of view, the CPA achieves excellent and consistent results in terms of consistency at all stages, in terms ofwith values offor turbidity, polyphenols, catechins, suspended solids and colorcolour intensity. The information acquired represents a basis for preserving the quality of musts from the earliest stages, besides the fact that as it is an automatic plant, it requires minimal manpower.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/61726