| 摘要 |
Control of a press (a) establishing, from pressure (Pi), volume (Vi), and flow (Di) triplets, a reference pressing cycle (Cr) subdivided into consecutive sequences (Sm) of increasing pressure stages (Pi), conditioned by the vol. (Vq) to be extracted after a preset number of sequences (Sm) and by max. permitted pressure (Pm); (b) determining min. operating pressure (Po) for each sequence (Sm); (c) controlling, during each sequence (Sm), passage from one pressure stage (Pi) to next pressure stage (Pi+1) when actual vol. obtd. (V'i) is greater than a fraction (Y) of the desired vol. (Vi) determined for current pressure stage (Pi) and when measured extracted juice flow (D) falls below a threshold value (D'i), determined for stage (Pi) from base value (Di). Base value (Di) is calculated from establishment of reference cycle (Cr) and a weighting factor based on actual flow; and (d) initiating, at end of each cycle (Sm), a decompression of the press and controlled mixing of material after application of a pressure (Ps) greater than that exerted during the sequence (Sm). USE/ADVANTAGE - Used for pressing of fruit and grapes, partic. champagne. Automatic control of pressing according to vol. and quality requirements. Sepn. of qualities.
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