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Production planning, modeling and co...

Cano Marchal, Pablo.

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Production planning, modeling and control of food industry processes

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Production planning, modeling and control of food industry processes/ by Pablo Cano Marchal, Juan Gomez Ortega, Javier Gamez Garcia.
作者:	Cano Marchal, Pablo.
其他作者:	Gomez Ortega, Juan.
出版者:	Cham :Springer International Publishing : : 2019.,
面頁冊數:	xiii, 202 p. :ill., digital ;24 cm.
內容註:	Chapter 1. Introduction -- Chapter 2. Modeling and System Identification -- Chapter 3. Control of Lower-level Dynamic Layers -- Chapter 4. Control of Higher-level Dynamic Layers -- Chapter 5. Production Planning for Food Transformation Processes. Chapter 6. Case Study: Virgin Olive Oil Production Process -- Chapter 7. Conclusions and Future Directions.
Contained By:	Springer eBooks
標題:	Food industry and trade. -
電子資源:	https://doi.org/10.1007/978-3-030-01373-8
ISBN:	9783030013738

Production planning, modeling and control of food industry processes
Cano Marchal, Pablo.

Production planning, modeling and control of food industry processes[electronic resource] /by Pablo Cano Marchal, Juan Gomez Ortega, Javier Gamez Garcia. - Cham :Springer International Publishing :2019. - xiii, 202 p. :ill., digital ;24 cm. - Advances in industrial control,1430-9491. - Advances in industrial control..

Chapter 1. Introduction -- Chapter 2. Modeling and System Identification -- Chapter 3. Control of Lower-level Dynamic Layers -- Chapter 4. Control of Higher-level Dynamic Layers -- Chapter 5. Production Planning for Food Transformation Processes. Chapter 6. Case Study: Virgin Olive Oil Production Process -- Chapter 7. Conclusions and Future Directions.

This book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the decision-making process in the plant, considering not only the technical but also the economic implications of these decisions. In addition, it presents a hierarchical structure for the global control of the plant, and includes appropriate techniques for each of the control layers. The book addresses the challenges of modeling food transformation processes, using both traditional system-identification techniques and, where these prove impractical, models based on expert knowledge and using fuzzy systems. The construction of optimal controllers for each of these types of models is also discussed, as a means to close a feedback loop on the higher-level outputs of the process. Finally, the problem of production planning is covered from two standpoints: the traditional batch-sizing problem, and the planning of production throughout the season. Systematic season-wide production planning is built upon the models constructed for the control of the plant, and incorporates market- and business-specific information. Examples based on the processing of various foodstuffs help to illustrate the text throughout, while the book's closing chapter presents a case study on advances in the processing of olive oil. Given its scope, the book will primarily be of interest to two groups of readers: food engineering practitioners and students, who are familiar with the characteristics of food processes but have little or no background in control engineering; and control engineering researchers, students and practitioners, whose situation is just the opposite, and who wish to learn more about food engineering and its specific challenges for control. Advances in Industrial Control reports and encourages the transfer of technology in control engineering. The rapid development of control technology has an impact on all areas of the control discipline. The series offers an opportunity for researchers to present an extended exposition of new work in all aspects of industrial control.

ISBN: 9783030013738

Standard No.: 10.1007/978-3-030-01373-8doiSubjects--Topical Terms:

522277
Food industry and trade.

LC Class. No.: TP370 / .C366 2019

Dewey Class. No.: 664.02

Production planning, modeling and control of food industry processes
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245 1 0 $a Production planning, modeling and control of food industry processes $h [electronic resource] / $c by Pablo Cano Marchal, Juan Gomez Ortega, Javier Gamez Garcia.
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505 0 $a Chapter 1. Introduction -- Chapter 2. Modeling and System Identification -- Chapter 3. Control of Lower-level Dynamic Layers -- Chapter 4. Control of Higher-level Dynamic Layers -- Chapter 5. Production Planning for Food Transformation Processes. Chapter 6. Case Study: Virgin Olive Oil Production Process -- Chapter 7. Conclusions and Future Directions.
520 $a This book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the decision-making process in the plant, considering not only the technical but also the economic implications of these decisions. In addition, it presents a hierarchical structure for the global control of the plant, and includes appropriate techniques for each of the control layers. The book addresses the challenges of modeling food transformation processes, using both traditional system-identification techniques and, where these prove impractical, models based on expert knowledge and using fuzzy systems. The construction of optimal controllers for each of these types of models is also discussed, as a means to close a feedback loop on the higher-level outputs of the process. Finally, the problem of production planning is covered from two standpoints: the traditional batch-sizing problem, and the planning of production throughout the season. Systematic season-wide production planning is built upon the models constructed for the control of the plant, and incorporates market- and business-specific information. Examples based on the processing of various foodstuffs help to illustrate the text throughout, while the book's closing chapter presents a case study on advances in the processing of olive oil. Given its scope, the book will primarily be of interest to two groups of readers: food engineering practitioners and students, who are familiar with the characteristics of food processes but have little or no background in control engineering; and control engineering researchers, students and practitioners, whose situation is just the opposite, and who wish to learn more about food engineering and its specific challenges for control. Advances in Industrial Control reports and encourages the transfer of technology in control engineering. The rapid development of control technology has an impact on all areas of the control discipline. The series offers an opportunity for researchers to present an extended exposition of new work in all aspects of industrial control.
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