Description
Book SynopsisThe food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems.
Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in
Table of Contents
Contributors ix
Chapter 1 Introduction 1
K.P. Sandeep
Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes 7
David Bresnahan
Chapter 3 Process Control of Retorts 37
Ray Carroll
Chapter 4 On-Line Control Strategies to Correct Deviant Thermal Processes: Batch Sterilization of Low-Acid Foods 55
Ricardo Simpson, I. Figueroa, and Arthur A. Teixeira
Chapter 5 Computer Software for On-Line Correction of Process Deviations in Batch Retorts 95
Arthur A. Teixeira and Murat O. Balaban
Chapter 6 Optimization, Control, and Validation of Thermal Processes for Shelf-Stable Products 131
Francois Zuber, Antoine Cazier, and Jean Larousse
Chapter 7 Instrumentation, Control, and Modeling of Continuous Flow Microwave Processing 165
Cristina Sabliov and Dorin Boldor
Index 195
