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Course Information

Course Name
Turkish Proses Kontrol
English Process Control
Course Code
GID 441 Credit Lecture
Semester 7
3 3 - -
Course Language Turkish
Course Coordinator Filiz Altay
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.
Course Outcomes Demonstrate an ability to apply their unit operations, mathematical modeling, food science and technology knowledge to control processes in the food industry.

Develop an understanding of the relationship between process control and product quality in the food industry.
Develop an awareness of the application of process control in the food industry to optimize processing conditions.

Bring in information from "outside" sources to help make decisions.

Demonstrate a basic knowledge of manufacturing processes.

Demonstrate an ability to "think on one's feet".

Understand importance of learning what has already been done to solve a given problem.
Handle unknowns or open-ended questions effectively.

Generate many potential solutions to a given problem.
Plan and deliver oral presentations effectively.

Apply multimedia applications effectively when delivering oral presentation.
Demonstrate an awareness of how what is learned in the classroom applies to industry.
Demonstrate ability to learn independently.

Apply appropriate engineering tools and methods to solve problems
Pre-requisite(s) None
Required Facilities
Textbook Stephanopoulos, G. 1984. Chemical Process Control: An Introduction to Theory and Practice. Prentice-Hall, Englewood Cliffs, N.J.
Computerized Control Systems in the Food Industry. 1997. G. S. Mittal.Ed. Marcel Dekker, Inc. USA.
Other References
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