Case Studies in Modelling, Control in Food Processes

Glassey, J; Barone, A; Montague, GA; Sabou, V

doi:10.1007/10_2017_13

Case Studies in Modelling, Control in Food Processes

Lookup NU author(s): Professor Jarka Glassey, Angela Barone, Professor Gary Montague

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Abstract

© 2017, Springer International Publishing AG. This chapter discusses the importance of modelling and control in increasing food process efficiency and ensuring product quality. Various approaches to both modelling and control in food processing are set in the context of the specific challenges in this industrial sector and latest developments in each area are discussed. Three industrial case studies are used to demonstrate the benefits of advanced measurement, modelling and control in food processes. The first case study illustrates the use of knowledge elicitation from expert operators in the process for the manufacture of potato chips (French fries) and the consequent improvements in process control to increase the consistency of the resulting product. The second case study highlights the economic benefits of tighter control of an important process parameter, moisture content, in potato crisp (chips) manufacture. The final case study describes the use of NIR spectroscopy in ensuring effective mixing of dry multicomponent mixtures and pastes. Practical implementation tips and infrastructure requirements are also discussed.