Automatic Control of Food Manufacturing Processes

I. McFarlane (Autor)

Buch | Hardcover

251 Seiten

1995 | Second Edition 1995
Kluwer Academic / Plenum Publishers (Verlag)
978-0-7514-0207-0 (ISBN)

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In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of recent developments and to reflect the influence of new technology on the control and operations of automated plant. Original examples have been retained where relevant and these, together with many new illustrations, provide a comprehensive guide to good practice.

1 Investment in automation.- 1.1 Incentives.- 1.2 Industry rationalisation.- 1.3 Added value.- 2 In-line sensors.- 2.1 Sensors for process conditions.- 2.2 Moisture, fat and protein content.- 2.3 Chemical and biochemical sensors.- 2.4 Size, colour and turbidity.- 2.5 Sorting, vision systems and foreign body detection.- 2.6 Reliability of measurement.- 3 Control equipment and resources.- 3.1 Recipe data systems.- 3.2 Handling of controls.- 3.3 Data transmission.- 3.4 Process regulation.- 3.5 Closed-loop control and optimisation.- 3.6 Advanced control.- 3.7 Summary.- 4 Commodity processing.- 4.1 Flour.- 4.2 Starch.- 4.3 Sugar.- 4.4 Milk.- 4.5 Oils and fats.- 4.6 Fruit juice.- 4.7 Fermentation.- 5 Manufactured products.- 5.1 Extrusion cooking.- 5.2 Bakeries.- 5.3 Dairies.- 5.4 Thermal processing of particulate foods.- 5.5 Coffee roasting.- 5.6 Summary.- 6 Products with preserved structure.- 6.1 Meat and fish.- 6.2 Fruits and vegetables.- 6.3 Modified atmosphere packaging.- 6.4 Confectionery and ice-cream.- 6.5 Encapsulation.- 6.6 Packaging.- 7 Integrated plant control.- 7.1 Field wiring.- 7.2 Data transmission and supervisory computers.- 7.3 Software trends.- 7.4 Guildelines for new projects.- Appendix — Control theory.- A.1 Modelling of dynamic systems.- A. 1.1 The Laplace transform.- A.1.2 The Nyquist diagram and Bode plot.- A.l.3 Tests for stability.- A.2 Closed-loop control.- A.2.1 Stability of a closed-loop.- A.2.2 Linear control actions.- A.2.3 Controller design using the Evans root locus method.- A.2.4 Loop tuning.- A.3 Dead-time controllers.- A.3.1 Model of time delay.- A.3.2 Tuning a loop with short time delay.- A.3.3 Control of feedback loops with long time delays.- A.4 Multivariable control.- A.4.1 Decoupling two interacting loops.- A.4.2 Vector notation formultivariable systems.- A.4.3 Optimisation.- References.

Erscheint lt. Verlag	31.12.1995
Zusatzinfo	X, 251 p.
Verlagsort	Dordrecht
Sprache	englisch
Maße	210 x 279 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-7514-0207-9 / 0751402079
ISBN-13	978-0-7514-0207-0 / 9780751402070
Zustand	Neuware