Process Measurement and Control in Food Industry
Code:
39769
ECTS:
3.0
Lecturers in charge:
izv. prof. dr. sc.
Davor Valinger
Lecturers:
izv. prof. dr. sc.
Maja Benković
- Lectures
prof. dr. sc. Jasenka Gajdoš Kljusurić - Lectures
doc. Tamara Jurina - Lectures
izv. prof. dr. sc. Ana Jurinjak Tušek - Lectures
izv. prof. dr. sc. Maja Benković - Laboratory exercises
doc. Tamara Jurina - Laboratory exercises
izv. prof. dr. sc. Ana Jurinjak Tušek - Laboratory exercises
Tea Štefanac , mag. ing. biotechn. - Laboratory exercises
izv. prof. dr. sc. Davor Valinger - Laboratory exercises
prof. dr. sc. Jasenka Gajdoš Kljusurić - Lectures
doc. Tamara Jurina - Lectures
izv. prof. dr. sc. Ana Jurinjak Tušek - Lectures
izv. prof. dr. sc. Maja Benković - Laboratory exercises
doc. Tamara Jurina - Laboratory exercises
izv. prof. dr. sc. Ana Jurinjak Tušek - Laboratory exercises
Tea Štefanac , mag. ing. biotechn. - Laboratory exercises
izv. prof. dr. sc. Davor Valinger - Laboratory exercises
Take exam:
Load:
1. komponenta
| Lecture type | Total |
|---|---|
| Lectures | 25 |
| Laboratory exercises | 20 |
Description:
The aim of the course - review of measurement methods and process control methods in the food industry.
The subject is obligatory, on the third year of undergraduate study (3 ECTS). The course provides, for future graduates in food technology, an insight into the complexity of the production process and the importance of measurement and control processes, learning:
1) Basic features of measurement and management of the production process, and processing of measurement data (measurement system and its features).
(The basic features of measurement and management and review of measurement errors in the measurement system. The precision vs. accuracy in measurement. Measuring systems (simple and complex). Accuracy class in a measurement system. Measurements and the connection of the measurement result with a confidence interval, and the method of least squares. Calibration)
2) Measurement of the individual process(es) (individual measurements in the production process (current, voltage, resistance, pressure, humidity, level, flow rate (mass, volume, and the molar flow rate, the flow of energy in the example calorimetry), temperature (and the thermistors) and radiation (thermography and spectroscopy)). the divisions and descriptions of measurement methods for each measured value)
3) Automation and Industrial Control Systems
(Introduction to the automation and industrial control systems. The meaning and classification size in the control system. The dynamics of the system 1st and 2nd degree. The poles of the transfer function. Features management with two common types of automation: Feedback Control and Sequence Control. Introduction to algorithms tuning PID controller parameters in industrial drives, and use of computer programs for the analysis and simulation of the system)
The subject is obligatory, on the third year of undergraduate study (3 ECTS). The course provides, for future graduates in food technology, an insight into the complexity of the production process and the importance of measurement and control processes, learning:
1) Basic features of measurement and management of the production process, and processing of measurement data (measurement system and its features).
(The basic features of measurement and management and review of measurement errors in the measurement system. The precision vs. accuracy in measurement. Measuring systems (simple and complex). Accuracy class in a measurement system. Measurements and the connection of the measurement result with a confidence interval, and the method of least squares. Calibration)
2) Measurement of the individual process(es) (individual measurements in the production process (current, voltage, resistance, pressure, humidity, level, flow rate (mass, volume, and the molar flow rate, the flow of energy in the example calorimetry), temperature (and the thermistors) and radiation (thermography and spectroscopy)). the divisions and descriptions of measurement methods for each measured value)
3) Automation and Industrial Control Systems
(Introduction to the automation and industrial control systems. The meaning and classification size in the control system. The dynamics of the system 1st and 2nd degree. The poles of the transfer function. Features management with two common types of automation: Feedback Control and Sequence Control. Introduction to algorithms tuning PID controller parameters in industrial drives, and use of computer programs for the analysis and simulation of the system)
Learning outcomes:
Literature:
- 1) Gajdoš Kljusurić, J. (2016) Osnove mjerenja. Interna skripta. PBF.,
- 4) Kurtanjek, Ž., Gajdoš Kljusurić, J. (2014) Mathematical and Statistical Methods in Food Science and Technology (ur. Granato, D. i Ares, G.) John Wiley and Sons, Oxford, UK.(poglavlje 16, str. 285-302),
Optional literature:
- , 2) Bhuyan, M. (2007) Measurement and Control in Food Processing. CRC, Taylor & Francis Group.350 str., , , .
- , 3) Prljača, N., Šehić, Z. (2008) Automatsko upravljanje: analiza i dizajn. Mikroštampa, Tuzla. 332 str., , , .
Prerequisit for:
5. semester
Mandatory course
-
Regular
studij
-
Food Technology
Consultations schedule:
-
doc. Tamara Jurina:
Monday 10 - 12 h
Location: 1. kat, soba br. 77