Process Measurement and Control in Food Engineering

Course Description

COURSE CONTENT

The subject is divided into 3 basic methodological units:

1) Basic measurement and production process management functions and processing of measurement data (L / S / E = ​​6/3/3)

Course contents related to method unit 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 individual physical units in the food production process (L / S / E = ​​9/6/9)

Course contents related to methodical unit 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 Process and Dynamic System Governance (L / S / E = ​​9/3/9)

Course contents related to method unit 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

• assess the calibration procedure, the importance of the accuracy class and the measuring range of the measuring instruments
• review different statistical indicators in the analysis of laboratory results and relate them with accuracy and precision
• describe different measurement methods used in the food industry
• valorise the various measurement methods used in the food industry
• evaluate the basic concepts of management of technical systems and structural forms of management (program, feedback and pre-connection)
• validate the simulation of system dynamics in the manufacturing process in the food industry
• distinguish linear systems by using transfer functions of basic technological operations in the food industry

To enrol in this course, the following courses must be completed:

• Transport Phenomena
• Unit Operations
• Statistics