Diseño e implementación del control automático y comunicación Modbus TCP/IP en un proceso de cocción de camarón con PLC’S Siemens y Schneider

Abstract

The Ecuadorian shrimp industry faces challenges during the cooking stage, where thermal precision and residence time control are critical for the quality of the final product. Conventional manual or semi-automatic methods often exhibit temperature oscillations that result in non-uniform cooking, leading to economic losses due to shrinkage (excessive dehydration) and food safety risks by failing to guarantee pathogen elimination in compliance with HACCP and Codex Alimentarius regulations.