BATCH AND CONTINUOUS PROCESS
BATCH PROCESSES: SCHEDULING AND ITS IMPLICATIONS
H/D RATIO EFFECT ON AGITATION
STORAGE OF FLUIDS
LIQUID-SOLID OPERATIONS- Paste a nd V i scous- M ater i al M i x i ng
Principles of Food Process Design Classification of Unit Operations of Food Processing
Food Process Flowsheets
In the application of Laplace transform variable time is eliminated and a new domain is introduced.
In the modeling of dynamic systems differential equations are solved by using Laplace transform.
Properties of Laplace Transform
The Laplace transform contains no information about f(t) for t<0. (Since t represents time this is not a limitation)
Laplace transform is defined with an improper integral. Therefore the required conditions are
the function f(t) should be piecewise continuous
the integral should have a finite value; i.e., the function f(t) does not increase with time faster than e -st decreases with time.
Laplace transform operator transforms a function of variable t to a function of variable s. e.g., T(t) becomes T(s)
The Laplace transform is a linear operator.
Three critical elements for achieving excellent plant performance:
Equipment design + Operation conditions + Process control >> Safe, profitable Plant Operation >> Use 7 control objectives
Course Objectives You will learn about:
How to run a process/system in a controlled manner
How to best operate a process plant in which not much is steady state and most of the parameters seem to be changing
time dependent and develop strategies to operate these processes
Gain an appreciation for the dynamic behavior of food processes
Food processes that vary in time, i.e., dynamic systems
Developing automatic control strategies to operate dynamic
Feedback/Feedforward/Cascade control of processes–concepts,
Some of the hardware used in a control system systems safely and economically terminology, methods, and performance
Modelling and Analysis For Process Control