Computerized Control Systems in the Food Industry Book

Computerized Control Systems in the Food Industry


  • Author : Mittal
  • Publisher : Routledge
  • Release Date : 2018-02-19
  • Genre: Technology & Engineering
  • Pages : 616
  • ISBN 10 : 9781351458597

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Computerized Control Systems in the Food Industry Excerpt :

Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.

Computerized Control Systems in the Food Industry Book

Computerized Control Systems in the Food Industry


  • Author : Mittal
  • Publisher : CRC Press
  • Release Date : 2018-02-19
  • Genre: Technology & Engineering
  • Pages : 616
  • ISBN 10 : 9781351458603

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Computerized Control Systems in the Food Industry Excerpt :

Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.

Computerized Food Processing Operations Book

Computerized Food Processing Operations


  • Author : Arthur A. Teixeira
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 202
  • ISBN 10 : 9781461520436

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Computerized Food Processing Operations Excerpt :

This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un derstanding of how computer system concepts can be applied to food pro cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com puter applications to meet their own specific needs. The book should also serve as a useful text or guide for students in food engineering or food technology seeking a practical course on food process automation at the undergraduate-graduate level interface. The material covered includes the use of microcomputers for automated data acquisition and analysis in the laboratory and pilot plant, followed by the use of computer-based process control systems on the production plant floor. Higher-level applications are also included to illustrate the use of engineering software containing mathematical models for computer simulation, optimization, and intelligent on-line control of specific food processing unit operations.

Computer Vision Technology in the Food and Beverage Industries Book

Computer Vision Technology in the Food and Beverage Industries


  • Author : D-W Sun
  • Publisher : Elsevier
  • Release Date : 2012-08-13
  • Genre: Computers
  • Pages : 528
  • ISBN 10 : 9780857095770

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Computer Vision Technology in the Food and Beverage Industries Excerpt :

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Computerized Food Processing Operations Book

Computerized Food Processing Operations


  • Author : Arthur A. Teixeira
  • Publisher : Springer
  • Release Date : 2012-10-24
  • Genre: Technology & Engineering
  • Pages : 202
  • ISBN 10 : 1461358477

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Computerized Food Processing Operations Excerpt :

This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants. It is intended to provide a sufficient un derstanding of how computer system concepts can be applied to food pro cessing operations to permit technical managers, with the assistance of food engineering professionals, to identify, develop, and implement com puter applications to meet their own specific needs. The book should also serve as a useful text or guide for students in food engineering or food technology seeking a practical course on food process automation at the undergraduate-graduate level interface. The material covered includes the use of microcomputers for automated data acquisition and analysis in the laboratory and pilot plant, followed by the use of computer-based process control systems on the production plant floor. Higher-level applications are also included to illustrate the use of engineering software containing mathematical models for computer simulation, optimization, and intelligent on-line control of specific food processing unit operations.

Computer Applications in Food Technology Book

Computer Applications in Food Technology


  • Author : R. Paul Singh
  • Publisher : Elsevier
  • Release Date : 1996-08-12
  • Genre: Technology & Engineering
  • Pages : 300
  • ISBN 10 : 0080529712

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Computer Applications in Food Technology Excerpt :

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background. Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text. Key Features * The first book to integrate speadsheets in teaching food science and technology * Includes more than 50 solved examples of spreadsheet use in food science and engineering * Presents a step-by-step introduction to spreadsheet use * Provides a food composition database on a computer disk

Thermal Processing of Packaged Foods Book

Thermal Processing of Packaged Foods


  • Author : S. Donald Holdsworth
  • Publisher : Springer
  • Release Date : 2015-11-30
  • Genre: Technology & Engineering
  • Pages : 516
  • ISBN 10 : 9783319249049

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Thermal Processing of Packaged Foods Excerpt :

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.

Distributed Computer Control Systems 1982 Book

Distributed Computer Control Systems 1982


  • Author : R. W. Gellie
  • Publisher : Elsevier
  • Release Date : 2014-05-20
  • Genre: Technology & Engineering
  • Pages : 236
  • ISBN 10 : 9781483152905

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Distributed Computer Control Systems 1982 Excerpt :

Distributed Computer Control Systems 1982 focuses on the emerging trends in different areas on the use of computers. The text gives emphasis on computer programming, multiprocessor computer systems, and control systems that are considered important in the use of computers. The book presents various studies on how parallelization can affect the function of multiprocessor computer systems; the initiative being carried out by standardization groups involved in local area communication in improving distributed computer control systems; and how the sensor-base-management-system aids in distributed computer systems architecture. The text also presents studies on the analysis and development of protocols among distributed computer networks; how a distributed computer control system can efficiently work in a plant setting; and the problems associated with the design and implementation of this system and ways to solve them. The monograph is a great find for those who are involved and interested in computer engineering, computer programming, and in the design, implementation, and control of computer systems.

Automation for Food Engineering Book

Automation for Food Engineering


  • Author : Yanbo Huang
  • Publisher : CRC Press
  • Release Date : 2001-06-28
  • Genre: Technology & Engineering
  • Pages : 240
  • ISBN 10 : 9781420039023

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Automation for Food Engineering Excerpt :

In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction. The book discusses advanced techniques, such as medical imaging, mathematical analysis, and statistical modeling, which have proven successful in food engineering. The authors use the characteristics of food processes to describe concepts, and they employ data from food engineering applications to explain the methods. To aid in the comprehension of technical information, they provide real-world examples and case studies from food engineering projects. The material covers the frameworks, techniques, designs, algorithms, tests and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. It demonstrates the techniques for automation of food engineering, and helps you in the development of techniques for your own applications. Automation for Food Engineering: Food Quality Quantization and Process Control is the first and only book that gives a systematical study and summary about concepts, principles, methods, and practices in food quality quantization and process control.

Computer Aided Design of Control Systems Book

Computer Aided Design of Control Systems


  • Author : M. A. Cuenod
  • Publisher : Elsevier
  • Release Date : 2014-05-19
  • Genre: Technology & Engineering
  • Pages : 702
  • ISBN 10 : 9781483146911

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Computer Aided Design of Control Systems Excerpt :

Computer Aided Design of Control Systems focuses on the use of computers to analyze and design the control of various processes, as well as the development of program packages with different algorithms for digital computers. The selection first takes a look at the computer aided design of minimal order controllers, including design of interacting and noninteracting dynamic controllers of minimal order and basic algorithm. The book then discusses an accelerated Newton process to solve Riccati equation through matrix sign function; suboptimal direct digital control of a trickle-bed absorption column; and structural design of large systems employing a geometric approach. The text underscores the computer as an aid for the implementation of advanced control algorithms on physical processes and analysis of direct control algorithms and their parallel realization. Topics include hardware influences on the control, process influence, and interactive structure design of direct control systems. The book also takes a look at the optimal control of randomly sampled linear stochastic systems; computer aided design of suboptimal test signals for system identification; and computer aided design of multi-level systems with prescribed structure and control constraints. The selection is a dependable source of data for readers interested in the uses of computers.

Digital Computer Applications to Process Control Book

Digital Computer Applications to Process Control


  • Author : M. Paul
  • Publisher : Elsevier
  • Release Date : 2016-11-04
  • Genre: Science
  • Pages : 616
  • ISBN 10 : 9781483298139

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Digital Computer Applications to Process Control Excerpt :

Considers the application of modern control engineering on digital computers with a view to improving productivity and product quality, easing supervision of industrial processes and reducing energy consumption and pollution. The topics covered may be divided into two main subject areas: (1) applications of digital control - in the chemical and oil industries, in water turbines, energy and power systems, robotics and manufacturing, cement, metallurgical processes, traffic control, heating and cooling; (2) systems theoretical aspects of digital control - adaptive systems, control aspects, multivariable systems, optimization and reliability, modelling and identification, real-time software and languages, distributed systems and data networks. Contains 84 papers.

Robotics and Automation in the Food Industry Book

Robotics and Automation in the Food Industry


  • Author : Darwin G Caldwell
  • Publisher : Elsevier
  • Release Date : 2012-12-03
  • Genre: Technology & Engineering
  • Pages : 528
  • ISBN 10 : 9780857095763

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Robotics and Automation in the Food Industry Excerpt :

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry. With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation. Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectors Chapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety control Part t

Computer Vision Technology for Food Quality Evaluation Book

Computer Vision Technology for Food Quality Evaluation


  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2011-04-28
  • Genre: Health & Fitness
  • Pages : 600
  • ISBN 10 : 0080556248

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Computer Vision Technology for Food Quality Evaluation Excerpt :

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.