Development and investigation of the reduced mathematical model of the process of baking carbon products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.154840

Keywords:

baking process, temperature fields, variable separation method, carbon products

Abstract

The development of optimal control of the process of baking carbon products involves consideration of the influence of characteristic zones of the furnace and uniformity of the temperature field of workpieces. This statement suggests the development of a distributed-parameter mathematical model of the furnace. It is known that the calculation time of such models is quite large, and then their application in real time is impossible. According to the above, for further development of the optimal control system of the baking process, there is a need to reduce the full mathematical model providing the necessary calculation time.

The reduced mathematical model of the baking process, which differs from the known models in shorter calculation time was developed and investigated in compliance with accuracy requirements.

It is found that for cases of using n>15 first basis vectors, the restriction on the permissible error of approximation of the values of Fourier coefficients is fulfilled. The possibility of choosing the optimal structure of identification models determines the possibility of obtaining temperature images of the reduced mathematical model with the necessary accuracy.

The results obtained allow flexible selection of the reduced mathematical model in accordance with the technical capabilities of computing equipment.

Given that in the process of baking carbon products, the defining temperatures are workpiece temperatures, only control points of workpieces were selected for the quality study of reduced models.

Since the process of baking carbon products consists of three main stages, three reduced mathematical models of these stages were implemented for adequate modeling of such a process.

The study of the accuracy of reduced models included comparisons of temperature values calculated by the reduced model with temperatures calculated by the initial model, which in this case was considered as a generator of experimental data

Author Biographies

Oleksii Zhuchenko, National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute” Peremohy ave., 37, Kyiv, Ukraine, 03056

PhD, Associate Professor

Department of Chemical Production Automation

Anton Korotynskyi, National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute” Peremohy ave., 37, Kyiv, Ukraine, 03056

Postgraduate student

Department of Chemical Production Automation

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Published

2019-01-22

How to Cite

Zhuchenko, O., & Korotynskyi, A. (2019). Development and investigation of the reduced mathematical model of the process of baking carbon products. Eastern-European Journal of Enterprise Technologies, 1(8 (97), 70–78. https://doi.org/10.15587/1729-4061.2019.154840

Issue

Vol. 1 No. 8 (97) (2019): Energy-saving technologies and equipment

Section

Energy-saving technologies and equipment

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Copyright (c) 2019 Oleksii Zhuchenko, Anton Korotynskyi

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