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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

Record Type:	Electronic resources : Monograph/item
Title/Author:	Production planning, modeling and control of food industry processes/ by Pablo Cano Marchal, Juan Gomez Ortega, Javier Gamez Garcia.
Author:	Cano Marchal, Pablo.
other author:	Gomez Ortega, Juan.
Published:	Cham :Springer International Publishing : : 2019.,
Description:	xiii, 202 p. :ill., digital ;24 cm.
[NT 15003449]:	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
Subject:	Food industry and trade. -
Online resource:	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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100 1 $a Cano Marchal, Pablo. $3 3381730
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.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a xiii, 202 p. : $b ill., digital ; $c 24 cm.
490 1 $a Advances in industrial control, $x 1430-9491
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.
650 0 $a Food industry and trade. $3 522277
650 0 $a Production planning. $3 646356
650 0 $a Food industry and trade $x Production control. $3 2148248
650 1 4 $a Control and Systems Theory. $3 3381515
650 2 4 $a Food Science. $3 890841
650 2 4 $a Manufacturing, Machines, Tools, Processes. $3 3381528
700 1 $a Gomez Ortega, Juan. $3 3381731
700 1 $a Gamez Garcia, Javier. $3 3381732
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Advances in industrial control. $3 1566025
856 4 0 $u https://doi.org/10.1007/978-3-030-01373-8
950 $a Intelligent Technologies and Robotics (Springer-42732)