The Resource Production Planning, Modeling and Control of Food Industry Processes, by Pablo Cano Marchal, Juan Gómez Ortega, Javier Gámez García, (electronic resource)

Production Planning, Modeling and Control of Food Industry Processes, by Pablo Cano Marchal, Juan Gómez Ortega, Javier Gámez García, (electronic resource)

Label
Production Planning, Modeling and Control of Food Industry Processes
Title
Production Planning, Modeling and Control of Food Industry Processes
Statement of responsibility
by Pablo Cano Marchal, Juan Gómez Ortega, Javier Gámez García
Creator
Contributor
Author
Author
Subject
Language
eng
Summary
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
Member of
http://library.link/vocab/creatorName
Cano Marchal, Pablo
Dewey number
664
http://bibfra.me/vocab/relation/httpidlocgovvocabularyrelatorsaut
  • GMBUgjwUt3Q
  • 8WGzO1XQRjM
  • u9A8WodebNA
LC call number
TJ212-225
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Gómez Ortega, Juan.
  • Gámez García, Javier.
Series statement
Advances in Industrial Control,
http://library.link/vocab/subjectName
  • Food science
  • Manufactures
  • Control and Systems Theory
  • Food Science
  • Manufacturing, Machines, Tools, Processes
Label
Production Planning, Modeling and Control of Food Industry Processes, by Pablo Cano Marchal, Juan Gómez Ortega, Javier Gámez García, (electronic resource)
Instantiates
Publication
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Dimensions
unknown
Edition
1st ed. 2019.
Extent
1 online resource (209 pages)
Form of item
online
Isbn
9783030013738
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-030-01373-8
Sound
unknown sound
Specific material designation
remote
System control number
  • (CKB)4100000007142759
  • (MiAaPQ)EBC5598946
  • (DE-He213)978-3-030-01373-8
  • (EXLCZ)994100000007142759
Label
Production Planning, Modeling and Control of Food Industry Processes, by Pablo Cano Marchal, Juan Gómez Ortega, Javier Gámez García, (electronic resource)
Publication
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Dimensions
unknown
Edition
1st ed. 2019.
Extent
1 online resource (209 pages)
Form of item
online
Isbn
9783030013738
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-030-01373-8
Sound
unknown sound
Specific material designation
remote
System control number
  • (CKB)4100000007142759
  • (MiAaPQ)EBC5598946
  • (DE-He213)978-3-030-01373-8
  • (EXLCZ)994100000007142759

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