Weeks | Topics |
1 |
The importance of process control in food industry
|
2 |
Introduction to process control principles
|
3 |
Definitions of control targets, disturbances and manipulated variables
|
4 |
Components of process control
|
5 |
Definitions of open and closed loop systems
|
6 |
Transfer functions and flow schemes
|
7 |
Types and selection of the controlers
|
8 |
Types and selection of the control schemes
|
9 |
Process control in some food engineering applications
|
10 |
Bioreactors
|
11 |
Blanching, pastorization and sterilization
|
12 |
Drying and freezing
|
13 |
Evaporation and concentration
|
14 |
Cooking and extrusion
|