Automatic control of food manufacturing processes / I. McFarlane

Investment in automation. Incentives. Yiel. Waste. Operator productivity. Fuel efficiency. Poduct quality and safety. Plant throughput. Industry rationalisation. Added value. In-line sensors. Sensors for process conditions. Temperature. Pressure, mass and level. Flow. Density, viscosity and particle size. Moisture, fat and protein content. Equilibrium moisture. Microwave sensors. Infrared sensors. Chemical and biochemical sensors. Spectroscopy. Nuclear magnetic resonance. PH and ion-selective electrodes. Immobilised enzyme sensors. Size, colour and turbidity. Height and length. Colour. Turbidity. Sorting, vision systems and foreign body detection. Sorting by colour. Vision systems. Foreign body detection. Reliavity of measurement. Control equipment and resources. Recipe data systems. Ingredient dipensing. Mixing dry ingredients. Fluid blending. Software for batch control. Handling of controls. Handling of controls. Data transmission. Process regulation. Closed-loop control and optimisation. Single loop control. Single loop tuning. Statistical process control. Multivariable control. Advanced control. Parameter estimation. Fuzzy logic. Neural networks. Commodity processing. Flour. Starch. Sugar. Vacuum pan concentration. Multiple effect evaporation. Milk. Milk standardisation. Spray dryng of milk. Milk pasteurisation and sterilisation. Oil and fast. Edible oil refining. Deodorising. Hydrogenation. Fruit juice. Clarification. Membrane technology. Recovery of citrus oils. Fermentation. Fermentation vessels. Bakers'yeast. Brewers'yeast. Other fermentation processes. Distillation. Manufactured products. Extrusion cooking. Pasta. Other cereal products. Muscle food extrusion. Extruder modelling. Bakeries. Mixers and dough development. Baking ovens. Automatic control of baked product quality. Dairies. Milks products. Butter. Cheese. Products with milk-derived ingredients. Products with milk-derived ingredients. Thermal processing of particulate foods. Lethality. Blanching and steam infusion. Canning retorts. Retortable pouches. Holding tubes. Ohmic heating. Radio-frequency and microwave heating. Cofee roasting. Products with preserved structure. Meat and fish. Meat cooking. Frozen storage. Meat curing. Irradiation of meat. Fruits and vegetables. Harvest mechanisation. Storage. Processing. Freeze drying. Irradiation of cereals and vegetables. Modified atmosphere packaging. Confectionery and ice-cream. Sugar confectionery. Chocolate. Ice-cream. Encapsulation. Packaging. Bottling. Aseptic containers. Dry product and powder packaging. Volumetric and weight ckecks. Integrated plant control. Field wiring. Data transmission and supervisory computers. Data transmission. Computers. Software trends. Development based on established software. Incorporation of new facilities. Advanced control concepts. Software reliability. Guidelines for new projects. History of change. Engineering support. Operations management. Preparing a specification. Control theory. Modelling of dynamic systems. The Laplace transform. The Nyquist diagram and Bode plot. Tests for satility. Closed-loop control. Stability of a closed-loop. Linear control actions. Controller design using the Evans root locus method. Loop tuning. Dead-time controllers. Model of time delay. Tuning a loop with short time delay. Control of feedback loops with long time delays. Multivariable control. Decoupling two interacting loops. Vector notation for multivariable systems. Optimisation.