Development of Automatic Control for Temperature-based Reduction of Bitterness in Tarwi

This study proposes a system of automatic control of temperature and flow in the process used to reduce the bitterness of Tarwi. The first variable has a direct effect on the debulking process, when the adequate temperature is obtained, an alkaloid of Lupanine name is obtained, this alkaloid (produces discomfort), however, it can present a loss of proteins if the temperature has levels high, that's why the importance of the control of this variable, where according to the tests carried out it was determined that the temperature should be 46 ° C. The process will begin with the acquisition of data, the identification of the system and the design and implementation of the controller and the tests, where it was verified by means of laboratory analysis the extraction of the lupanine until a 0.02% of presence, and with 13.05g per each 100g of tarwi. The present research also addresses the design of the debonding plant with a capacity of 10Kg.