| Chapter title |
Case Studies in Modelling, Control in Food Processes
|
|---|---|
| Chapter number | 13 |
| Book title |
Measurement, Modeling and Automation in Advanced Food Processing
|
| Published in |
Advances in biochemical engineering biotechnology, January 2017
|
| DOI | 10.1007/10_2017_13 |
| Pubmed ID | |
| Book ISBNs |
978-3-31-960109-0, 978-3-31-960111-3
|
| Authors |
J. Glassey, A. Barone, G. A. Montague, V. Sabou, Glassey, J., Barone, A., Montague, G. A., Sabou, V. |
| Abstract |
This chapter discusses the importance of modelling and control in increasing food process efficiency and ensuring product quality. Various approaches to both modelling and control in food processing are set in the context of the specific challenges in this industrial sector and latest developments in each area are discussed. Three industrial case studies are used to demonstrate the benefits of advanced measurement, modelling and control in food processes. The first case study illustrates the use of knowledge elicitation from expert operators in the process for the manufacture of potato chips (French fries) and the consequent improvements in process control to increase the consistency of the resulting product. The second case study highlights the economic benefits of tighter control of an important process parameter, moisture content, in potato crisp (chips) manufacture. The final case study describes the use of NIR spectroscopy in ensuring effective mixing of dry multicomponent mixtures and pastes. Practical implementation tips and infrastructure requirements are also discussed. |
Mendeley readers
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 7 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 1 | 14% |
| Student > Postgraduate | 1 | 14% |
| Unknown | 5 | 71% |
| Readers by discipline | Count | As % |
|---|---|---|
| Medicine and Dentistry | 1 | 14% |
| Engineering | 1 | 14% |
| Unknown | 5 | 71% |