Feedback control system design for a fresh cheese separator

Markus Hoyer; Reimar Schumann; Eberhard Wüst; Giuliano C. Premier

doi:10.3182/20050703-6-CZ-1902.02217

Feedback control system design for a fresh cheese separator

Markus Hoyer^*, Reimar Schumann, Eberhard Wüst, Giuliano C. Premier

^*Awdur cyfatebol y gwaith hwn

Allbwn ymchwil: Pennod mewn Llyfr/Adroddiad/Trafodion Cynhadledd › Cyfraniad i gynhadledd › adolygiad gan gymheiriaid

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In the food industry, automatic control of quality parameters is limited by the availability of sensors for such parameters. For fresh cheese production the installation of NIR (near infrared) sensors opens the path for the design of automatic control schemes for dry matter and protein content. This paper describes a design procedure for such control schemes, including design and identification of process models and simulation of different control schemes, and presents results for an industrial dry matter control application on an industrial fresh cheese production line.

Iaith wreiddiol	Saesneg
Teitl	Proceedings of the 16th IFAC World Congress, IFAC 2005
Tudalennau	79-84
Nifer y tudalennau	6
Cyfrol	16
Dynodwyr Gwrthrych Digidol (DOIs)	https://doi.org/10.3182/20050703-6-CZ-1902.02217
Statws	Cyhoeddwyd - 2005
Digwyddiad	16th Triennial World Congress of International Federation of Automatic Control, IFAC 2005 - Prague, Y Weriniaeth Tsiec Hyd: 3 Gorff 2005 → 8 Gorff 2005

Cynhadledd

Cynhadledd	16th Triennial World Congress of International Federation of Automatic Control, IFAC 2005
Gwlad/Tiriogaeth	Y Weriniaeth Tsiec
Dinas	Prague
Cyfnod	3/07/05 → 8/07/05

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10.3182/20050703-6-CZ-1902.02217Trwydded: CC BY-NC-ND

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@inproceedings{07af0aef45954a7ab4126b3300dc599a,

title = "Feedback control system design for a fresh cheese separator",

abstract = "In the food industry, automatic control of quality parameters is limited by the availability of sensors for such parameters. For fresh cheese production the installation of NIR (near infrared) sensors opens the path for the design of automatic control schemes for dry matter and protein content. This paper describes a design procedure for such control schemes, including design and identification of process models and simulation of different control schemes, and presents results for an industrial dry matter control application on an industrial fresh cheese production line.",

keywords = "Computer aided control system design, Food processing, Industrial control, Process identification, Process models",

author = "Markus Hoyer and Reimar Schumann and Eberhard W{\"u}st and Premier, {Giuliano C.}",

year = "2005",

doi = "10.3182/20050703-6-CZ-1902.02217",

language = "English",

isbn = "008045108X",

volume = "16",

pages = "79--84",

booktitle = "Proceedings of the 16th IFAC World Congress, IFAC 2005",

note = "16th Triennial World Congress of International Federation of Automatic Control, IFAC 2005 ; Conference date: 03-07-2005 Through 08-07-2005",

}

Hoyer, M, Schumann, R, Wüst, E & Premier, GC 2005, Feedback control system design for a fresh cheese separator. yn Proceedings of the 16th IFAC World Congress, IFAC 2005. cyfrol. 16, tt. 79-84, 16th Triennial World Congress of International Federation of Automatic Control, IFAC 2005, Prague, Y Weriniaeth Tsiec, 3/07/05. https://doi.org/10.3182/20050703-6-CZ-1902.02217

TY - GEN

T1 - Feedback control system design for a fresh cheese separator

AU - Hoyer, Markus

AU - Schumann, Reimar

AU - Wüst, Eberhard

AU - Premier, Giuliano C.

PY - 2005

Y1 - 2005

N2 - In the food industry, automatic control of quality parameters is limited by the availability of sensors for such parameters. For fresh cheese production the installation of NIR (near infrared) sensors opens the path for the design of automatic control schemes for dry matter and protein content. This paper describes a design procedure for such control schemes, including design and identification of process models and simulation of different control schemes, and presents results for an industrial dry matter control application on an industrial fresh cheese production line.

AB - In the food industry, automatic control of quality parameters is limited by the availability of sensors for such parameters. For fresh cheese production the installation of NIR (near infrared) sensors opens the path for the design of automatic control schemes for dry matter and protein content. This paper describes a design procedure for such control schemes, including design and identification of process models and simulation of different control schemes, and presents results for an industrial dry matter control application on an industrial fresh cheese production line.

KW - Computer aided control system design

KW - Food processing

KW - Industrial control

KW - Process identification

KW - Process models

U2 - 10.3182/20050703-6-CZ-1902.02217

DO - 10.3182/20050703-6-CZ-1902.02217

M3 - Conference contribution

AN - SCOPUS:79960712667

SN - 008045108X

SN - 9780080451084

VL - 16

SP - 79

EP - 84

BT - Proceedings of the 16th IFAC World Congress, IFAC 2005

T2 - 16th Triennial World Congress of International Federation of Automatic Control, IFAC 2005

Y2 - 3 July 2005 through 8 July 2005

ER -

Feedback control system design for a fresh cheese separator

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