Need help to design curing chamber
Posted: Thu Aug 18, 2016 15:09
I have started to programming my controllers now.
Curing chamber is something WxDxH 1000x600x2000 mm3. It will be made 50 mm PU sandwich panels.
ARDUINO controls all parameters like pH, temperature, humidity, weight lose(scaling) and airflow.
All parameter read from text file so it will easy to modify parameters and make different drying programms.
WIFI, so you can get real time info and alerts to your mobile phone and email.
So I need help about those default parameters(all is changeable and read from file )
Is this ones reasonable?
Then starting
1. temperature 35 C ( or what you have set, depend of starter culture?)
2. Humidity aw-10% so 89%
3. saving starting weights of rods, where sausages are hanging
4. after pH had dropped 5.3( or what you have set) then automatically cooling to 12 C and keep it at the end of process
5. keep and drop humidity let say every third day -1%(aw can not read easily)
6. read weights and alarm then desired weight lost have get(read from file lost-%)
7. alarm if electric broken and if temperature/humidity too high or low or fan not work
8. control airflow too that can make air dry style meats(special option for make outdoor spring time style meat-read wind speed from file and adjust airflow )
9. Ultrasonic mist maker for cold smoking. Does better to smoke at the beginning or the end one time (how long) or better make daily short smoking periods couple times during the process
10. Peltier cooler/heater
11. Ultrasonic mist maker for humidify air
12. Air dehumidifyer
13. UV lamp to kill bacterials in the air. Air circulate outside the chamber there the lamp is. Also alll other hardwares are outside of the chamber
Is there something that I have missed or need take care. I should handle temperatures 0-80 C and humidity 0-99%
Curing chamber is something WxDxH 1000x600x2000 mm3. It will be made 50 mm PU sandwich panels.
ARDUINO controls all parameters like pH, temperature, humidity, weight lose(scaling) and airflow.
All parameter read from text file so it will easy to modify parameters and make different drying programms.
WIFI, so you can get real time info and alerts to your mobile phone and email.
So I need help about those default parameters(all is changeable and read from file )
Is this ones reasonable?
Then starting
1. temperature 35 C ( or what you have set, depend of starter culture?)
2. Humidity aw-10% so 89%
3. saving starting weights of rods, where sausages are hanging
4. after pH had dropped 5.3( or what you have set) then automatically cooling to 12 C and keep it at the end of process
5. keep and drop humidity let say every third day -1%(aw can not read easily)
6. read weights and alarm then desired weight lost have get(read from file lost-%)
7. alarm if electric broken and if temperature/humidity too high or low or fan not work
8. control airflow too that can make air dry style meats(special option for make outdoor spring time style meat-read wind speed from file and adjust airflow )
9. Ultrasonic mist maker for cold smoking. Does better to smoke at the beginning or the end one time (how long) or better make daily short smoking periods couple times during the process
10. Peltier cooler/heater
11. Ultrasonic mist maker for humidify air
12. Air dehumidifyer
13. UV lamp to kill bacterials in the air. Air circulate outside the chamber there the lamp is. Also alll other hardwares are outside of the chamber
Is there something that I have missed or need take care. I should handle temperatures 0-80 C and humidity 0-99%