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An Intelligent Signal Processing Method for High Speed Weighing System
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Huimei He
Veröffentlicht/Copyright:
31. Dezember 2012
Abstract
The dynamic weighing signal processing method in high speed fruits sorting system directly affects the weighing accuracy. This paper describes a basic modeling method for time series, including modeling, order determining, applicability analysis, and prediction. Considering the structural characteristics of weighing system and the limit of PLC sampling speed, a modified autoregressive (AR) model for stable value prediction of the high speed weighing signals is presented. Meanwhile, a simulation base on Matlab platform and an implementation example are used to test the method performance. At last, the impacts of environmental changes, sorting speeds, fruits shapes and sizes on the method performance are discussed. In experimental conditions, this method can be applied to fruits sorting system with sorting speed up to 18 per second for standard fruit (smooth round surface without defects) and an acceptable weighing accuracy can be obtained.
Published Online: 2012-12-31
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
fruits sorting;
dynamic signal processing;
AR model;
prediction;
high speed weighing
Artikel in diesem Heft
- Article
- Thermal Properties of Polyurethane Films Prepared from Mixed Cellulose, Hemicelluloses and Lignin
- Optimization of Microwave Assisted Extraction Conditions for Total Flavonoids in Toona Sinensis Leaves Using Response Surface Methodology
- Nondestructive Method for Analysis of the Soybean Quality
- 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage
- Effect of drying on the color of St. John’s wort (Hypericum perforatum L.) leaves
- Physicochemical and colour properties of organic and conventional kiwifruits as affected by storage periods
- Physical Properties of Whole Rye Seed (Secale cereal)
- Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
- An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks
- The Digestibility and Thermal Properties of Fermented Flaxseed Protein
- Effect of Air Velocity and Temperature on the Drying Kinetics of Drumstick Leaves (Moringa Oleifera)
- Thermal Inactivation of Soybean Bioactive Proteins
- Acid Diffusion in Solid Foods
- Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach
- Process for integral use of blueberry
- Carotenoid Production by Phaffia rhodozyma Using Raw Glycerol as an Additional Carbon Source
- Modeling Desorption Isotherms and Thermodynamic Properties of Fresh Tea Leaves (Camellia sinensis var. assamica)
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