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Control and Monitoring of Food-Manufacturing Processes

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Handbook of Food Factory Design

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Abstract

This chapter begins with descriptions of the building blocks of control systems, which include the sensors for process parameters (temperature, pressure, flow) and product attributes, such as density, viscosity, particle size, and color. The control of extruders and chocolate temper are also discussed. Brief descriptions of the application of NMR and infrared spectroscopy are also given. Control modules, plant regulation, and operator facilities are then described and the merits of different control strategies such as sequence control, feedforward control, and feedback control are addressed. Statistical process control is also briefly discussed as are methods for incorporating the above building blocks in control schemes. Information systems are reviewed, with special reference given to system reliability and database management. In the final section, there is a guide for matching instrumentation and process equipment in specific forms of processing.

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Authors and Affiliations

  1. School of Agriculture, Policy and Development, University of Reading, Agriculture Building, Whiteknights, Reading, RG6 6AR, UK

    I. McFarlane

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  1. I. McFarlane
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Correspondence to I. McFarlane .

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Editors and Affiliations

  1. Chemical Engineering Department, Kuwait University, Kuwait

    Christopher G. J. Baker

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McFarlane, I. (2013). Control and Monitoring of Food-Manufacturing Processes. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_9

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