GID 441 - Process Control

Course Objectives

Demonstrate a basic knowledge on process control; Demonstrate a basic understanding of the types of feedback control; Develop an awareness of various processing procedures used in the food industry; Develop an understanding of the use of computers in control systems; Develop an awareness of a need for a common ground created between a food engineer and an instrumentation engineer in optimization of food processes.

Course Description

Basic concepts related to process control; Importance and application of control parameters and systems in food industry; Open and close loop controls; Mathematical modeling; Temperature control- A case study; Feedback control and performance criteria; Measuring devices; Digital computer control loops.