Infodoc : Sciences, Techniques et Culture

Chapter 1: Introduction
1.1 Food Processing Industries
1.1.1 Canned and Bottled Fruits and Vegetables
1.1.2 Beer
1.1.3 Ciders
1.1.4 Soft Drinks
1.1.5 Sugar
1.1.6 Jams and Jellies
1.1.7 Black Tea
1.2 Introduction to Process Instrumentation and Control
1.2.1 An Industrial Process
1.2.2 Process Parameters
1.2.3 Batch and Continuous Processes
1.2.4 Process Instrumentation and Control
1.2.5 Selectio[...]

Chapter 1: Introduction
1.1 Food Processing Industries
1.1.1 Canned and Bottled Fruits and Vegetables
1.1.2 Beer
1.1.3 Ciders
1.1.4 Soft Drinks
1.1.5 Sugar
1.1.6 Jams and Jellies
1.1.7 Black Tea
1.2 Introduction to Process Instrumentation and Control
1.2.1 An Industrial Process
1.2.2 Process Parameters
1.2.3 Batch and Continuous Processes
1.2.4 Process Instrumentation and Control
1.2.5 Selection of Controller
1.3 Conclusion
Chapter 2: Measuring and Controlling Devices
2.1 Role of Transducers in Food Processing
2.2 Classification of Transducers
2.2.1 Self-Generating Type
2.2.2 Variable Parameter Type
2.2.3 Pulse or Frequency Generating Types
2.2.4 Digital Transducers
2.3 Self-Generating Transducers
2.3.1 Piezoelectric Transducers
2.3.2 Thermocouples
2.3.3 Photoelectric Transducers
2.3.4 Magneto-Electric Transducer
2.3.5 Radioactive Transducer
2.4 Variable Parameter Type
2.4.1 Resistive Transducer
2.4.2 Inductive Transducers
2.4.3 Capacitive Transducer
2.5 Digital Transducers
2.5.1 Direct Digital Encoder
2.5.2 Frequency, Pulse Encoder
2.5.3 Analog-to-Digital Encoder
2.5.4 Analog-to-Digital Converter
2.5.5 Digital Encoders
2.6 Selection of Transducers
2.7 Actuating and Controlling Devices
2.7.1 Actuators
2.7.2 Actuating Motors
2.7.3 Final Control Elements
2.7.4 Pneumatic Control Devices
2.8 Conclusion
Chapter 3: Measurements in Food Processing
3.1 Introduction
3.2 Moisture Content Measurement
3.2.1 Role of Moisture Content in Quality of Food
3.2.2 Microwave Absorption Method
3.2.3 Radio Frequency (RF) Impedance Technique
3.2.4 DC Resistance Technique
3.2.5 Infrared Technique
3.3 Moisture Release During Drying of Food
3.3.1 Mathematical Representation
3.3.2 Mechanical Loading Arrangement
3.3.3 Measuring Circuit
3.4 Humidity in the Food Processing Environment
3.4.1 Definition of Humidity
3.4.2 Conventional Types
3.4.3 Electrical Type of Humidity Meters
3.4.4 Electronic Wet- and Dry-Bulb Hygrometer
3.5 Turbidity and Color of Food
3.5.1 Turbidity Measurement
3.5.2 Food Color Measurement
3.6 Food and Process Temperature Measurement
3.6.1 Temperature Measurement in Food Processing
3.6.2 Thermocouples
3.6.3 Temperature of Food on a Conveyor
3.6.4 Food Tempering Monitoring
3.6.5 Precision Temperature Measurement
3.7 Food Flow Metering
3.7.1 Magnetic Flow Meters
3.7.2 Mass Flow Metering
3.7.3 Turbine Flow Meter
3.7.4 Positive Displacement Flow Meter
3.7.5 Solid Flow Metering
3.7.6 Gravimetrie Feeder Meters
3.8 Viscosity of Liquid Foods
3.8.1 Definition and Units
3.8.2 Newtonian and Non-Newtonian Food Flow
3.8.3 Laboratory Type Saybolt Viscometer
3.8.4 Capillary Tube Viscometer
3.8.5 On-line Variable Area or Rotameter Type Viscometer
3.8.6 Rotating Cylinder Viscometer
3.9 Brix of Food
3.9.1 Brix Standards
3.9.2 Refractometers
3.10 pH Values of Food
3.10.1 pH Scale
3.10.2 pH Electrodes and Potential
3.10.3 pH Signal Processing
3.10.4 Ion-Sensitive Field Effect Transistor pH Sensors
3.11 Food Enzymes
3.11.1 Importance of Food Enzyme Detection
3.11.2 Enzyme Sensors
3.11.3 Measuring Circuit
3.11.4 Semieonductor Enzyme Sensor
3.11.5 Applications in Food Processing
3.12 Flavor Measurement
3.12.1 Sources of Flavor in Food
3.12.2 Physiology of Human Olfaction
3.12.3 Organoleptic Panel
3.12.4 Electronic Nose
3.12.5 Sensor Types
3.12.6 The Signal Processing and Pattern Recognition
3.12.7 Applications of the Electronic Nose in Food Processing
3.13 Food Texture and Particle Size
3.13.1 Electromechanical Measuring Techniques
3.13.2 Fluorescence Technique for Beef Toughness Detection
3.13.3 Machine Vision Technique
3.13.4 Particle Size Detection
3.14 Food Constituents Analysis
3.14.1 Carbonates, Bicarbonates, and Organic Matters in Bottled Water
3.14.2 Volatile Compounds in Tropieal Fruits
3.14.3 Moisture, Protein, Fat, and Ash Content of Milk Powder
3.14.4 Components in Alcoholic Beverages
3.14.5 Quality Parameters in Cereals and Cereal Products
3.14.6 Meat Content
3.14.7 Bacteria and Foreign Body Detection
3.15 Conclusion
Chapter 4: Controllers and Indicators
4.1 Introduction
4.2 Temperature Control in Food Dehydration and Drying
4.2.1 Control Parameters for Heat and Mass Transfer in Drying
4.2.2 Feedback and Feedforward Control in Dryers
4.2.3 A Single-Input, Single-Output (SISO) Dryer Model
4.2.4 A Multiple-Input, Multiple-Output (MIMO) Dryer Model
4.2.5 Feedforward Control in the Food Dryer
4.3 Electronic Controllers
4.3.1 On-0ff Controller
4.3.2 Controller Modes
4.3.3 Fan Direction Control in Food Withering
4.3.4 Cooling Surface Area Control in Chocolate Tempering
4.4 Flow Ratio Control in Food Piekling Process
4.4.1 Ratio Controller
4.4.2 Control Valves
4.5 Atmosphere Control in Food Preservation
4.5.1 Control Scheme
4.6 Timers and Indieators in Food Processing
4.6.1 Rolling Program in Tea Manufacturing
4.6.2 Temperature Indieator for Tea Dryer
4.7 Food Sorting and Grading Control
4.7.1 Objective of Sorting
4.7.2 Various Sorting Techniques
4.7.3 Automated Packaging and Bottling
4.8 Discrete Controllers
4.8.1 Ladder Diagram
4.8.2 Programmable Logic Controllers
4.9 Adaptive and Intelligent Controllers
4.9.1 Self-Tuning Controllers
4.9.2 Model Reference Adaptive Controllers
4.9.3 Intelligent Controllers
4.10 Conclusion
Chapter 5: Computer-Based Monitoring and Control
5.1 Introduction
5.2 Importance of Monitoring and Control with Computers
5.3 Hardware Features of a Data Acquisition and Control Computer
5.4 Remote Data Acquisition with PCs
5.4.1 Analog Signal Interfacing Card
5.4.2 Connector Arrangements
5.5 Signal Interfacing
5.5.1 Input Signal Processing
5.5.2 Output Signal Processing
5.5.3 Interface Standards
5.5.4 Analog and Digital Signal Conversion
5.5.5 Interface Components
5.6 Examples of Computer-Based Measurement and Control in Food Processing
5.6.1 Computer-Based Monitoring and Control of the Withering Process in the Tea Industry
5.6.2 Computer-Based Sequential Timer for Tea Rollers
5.7 Conclusion
Appendixes
Appendix A: SI Units
Appendix B: English System of Units
Appendix C: CGS Systems of Units
Appendix D: Standard Prefixes
Appendix E: Piping and Instrumentation Drawing Sensor Designations
Appendix F: Standard Psychrometrie Chart