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Process Instrumentation, Online Control, and Plant Automation

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Thermal Processing of Packaged Foods

Part of the book series: Food Engineering Series ((FSES))

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Abstract

The main objective of a control system is to ensure that an adequate thermal process is delivered to the product. For this purpose a sensor is required for each variable, an indicator and recording system, control valves, and a system for operating the valves correctly. The systems may be entirely manually operated or automatically controlled; alternatively, as in many cases with batch retorts, just one variable is automatically controlled, e.g., the temperature.

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Authors and Affiliations

  1. Stretton-on-Fosse, Gloucestershire, UK

    S. Donald Holdsworth

  2. Universidad Técnica Federico Santa María, Valparaíso, Chile

    Ricardo Simpson

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Holdsworth, S.D., Simpson, R. (2016). Process Instrumentation, Online Control, and Plant Automation. In: Thermal Processing of Packaged Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-24904-9_21

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