Titlebook: Automatic Control of Food Manufacturing Processes; I. McFarlane Book 1995Latest edition Chapman & Hall 1995 biotechnology.food.process eng

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Products with preserved structure,ajor role in this activity. Structure is also important when imparted to some multicomponent food items, particularly confectionery and snacks, and later sections of the chapter are about the use of instrumentation in these areas.

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https://doi.org/10.1007/978-1-4615-2187-7biotechnology; food; process engineering; processing; quality assurance

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Control equipment and resources, end product will depend to some extent on achieving the optimum blending ratio of the ingredients. Most processes also depend on the correct rate of supply of ingredients, either batchwise or continuously.

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https://doi.org/10.1057/9781137505484The processing in bulk of food commodities which are powders or fluids, and therefore capable of being blended, has much in common with operations in chemical engineering. This, coupled with the ease with which samples may be drawn for analysis, has facilitated the introduction of automation.

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Natasha Artemeva,Donald N. MylesOnce installed, in-line sensors generate a wealth of data about the production process, and control systems ensure smooth plant operation and prompt signalling of alarms. This final chapter is mainly about consolidating data and making reports available to plant and company managers in a convenient and timely manner.

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Integrated plant control,Once installed, in-line sensors generate a wealth of data about the production process, and control systems ensure smooth plant operation and prompt signalling of alarms. This final chapter is mainly about consolidating data and making reports available to plant and company managers in a convenient and timely manner.

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