The Experts below are selected from a list of 93 Experts worldwide ranked by ideXlab platform

S. Kupongsak - One of the best experts on this subject based on the ideXlab platform.

  • Control of a Food Process based on sensory evaluations
    Journal of Food Process Engineering, 2006
    Co-Authors: S. Kupongsak
    Abstract:

    Sensory evaluation is often the ultimate measure of Food quality, but Food Process Control relies on instrumental measurements. In this research, a strategy for using sensory evaluations in Food Process Control was explored on the basis of a rice cake production Process. Important sensory attributes were first modeled as functions of instrumental variables (manipulated or instrumentally measurable variables) to determine the potential Controllability of the sensory variables. Neural networks were used to convert sensory quality targets into Process Control set points. Trained neural networks effectively predicted the instrumental measurements or Process set points that resulted in certain sensory qualities. The neural networks were used to determine the best Process set points for a given set of sensory targets, and the set point values were used to produce new product samples. The sensory attributes of the new rice cakes were close to those defined as the targets. The results demonstrated the effectiveness and potential of the method.

  • Application of fuzzy set and neural network techniques in determining Food Process Control set points
    Fuzzy Sets and Systems, 2006
    Co-Authors: S. Kupongsak
    Abstract:

    Fuzzy set and neural network techniques were used to determine Food Process Control set points for producing products of certain desirable sensory quality. Fuzzy sets were employed to interpret sensory responses while neural networks were applied to model the relationships between Process and sensory variables. Rice cake production was used as a model Process. Product sensory attributes were evaluated by a trained panel. Multi-judge responses were formulated as fuzzy membership vectors, which in turn were formed into fuzzy membership matrices of multiple sensory attributes. Neural networks were used to determine the sensory attribute Controllability and the Process Control set points for achieving a given target of sensory quality. New products were made by using the Process set points determined, and the product sensory attributes matched the desired sensory target values by less than 9% error. The results demonstrate the great potential of the fuzzy set concept and neural network techniques in sensory quality-based Food Process Control with sensory evaluations quantified in a naturally fuzzy manner.

  • set point determination from sensory evaluations for Food Process Control
    Journal of Food Process Engineering, 2004
    Co-Authors: S. Kupongsak, I Hatem, W Lu, B Guthrie, M Tanoff
    Abstract:

    Sensory evaluation is often the ultimate measure of Food quality, but Food Process Control relies on instrumental measurements. Effective techniques are needed to convert desired sensory quality targets into instrumental Process set points. This paper describes techniques developed for determining instrumental Process set points from sensory evaluations. Various cases and different approaches depending on the nature of the sensory-instrumental relationships are outlined. the major issues addressed include additional constraints for underdetermined cases and reverse mapping with neural networks for nonlinear multivariate cases. These techniques were illustrated and tested with experimental data based on waffie samples. Seven sensory attributes were evaluated by trained panelists and instrumental measurements were obtained with a color computer vision system. For nonlinear multivariate cases, reverse mapping with neural networks successfully mapped sensory measurements to instrumental Process set points with average errors less than 1.3%. the results demonstrate the effectiveness of the techniques developed.

P G Berrie - One of the best experts on this subject based on the ideXlab platform.

  • sensors for automated Food Process Control an introduction
    International Conference on Robotics and Automation, 2013
    Co-Authors: P G Berrie
    Abstract:

    Abstract: The measurement of Process variables provides not only the means for monitoring and Controlling a Process, and hence for providing constant quality unaffected by the operator; it also can be key to reducing capital tied up in inventory and to using energy more efficiently. Parallel to this, the management of assets both at Process and enterprise level is gaining in importance. This chapter reviews the requirements of the Food industry on field instrumentation, the instruments available to measure Process variables, and the integration of these instruments into automation systems. A few practical examples and an outlook on future developments complete the chapter.

Pekka Linko - One of the best experts on this subject based on the ideXlab platform.

  • Developments in monitoring and Control of Food Processes
    Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers Part C, 1998
    Co-Authors: Susan Linko, Pekka Linko
    Abstract:

    Recent developments in advanced Control techniques have opened up novel possibilities for Food Process Control. Food Processes have been particularly difficult to automate and Control owing to nonuniformity and variability in raw-materials, and lack of sensors for real-time monitoring of key Process variables and quality attributes. Model-based Control, distributed Control systems together with field communication protocols, and other computer-aided advanced Control strategies are already widely used in chemical Process industries, and have proven themselves in selected Food Processing applications. The benefits of advanced Control techniques include reduced costs, increased quality, and improved safety. Fuzzy logic and neural networks provide convenient means for dealing with uncertainties and highly non-linear events typical of biological Processes. Nevertheless, replacing the human expert by computer-aided systems in bioengineering has been slower than in other Process industries, and there are few published landmark cases. This paper discusses the potential of such novel tools in Food Process Control.

Susan Linko - One of the best experts on this subject based on the ideXlab platform.

  • Developments in monitoring and Control of Food Processes
    Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers Part C, 1998
    Co-Authors: Susan Linko, Pekka Linko
    Abstract:

    Recent developments in advanced Control techniques have opened up novel possibilities for Food Process Control. Food Processes have been particularly difficult to automate and Control owing to nonuniformity and variability in raw-materials, and lack of sensors for real-time monitoring of key Process variables and quality attributes. Model-based Control, distributed Control systems together with field communication protocols, and other computer-aided advanced Control strategies are already widely used in chemical Process industries, and have proven themselves in selected Food Processing applications. The benefits of advanced Control techniques include reduced costs, increased quality, and improved safety. Fuzzy logic and neural networks provide convenient means for dealing with uncertainties and highly non-linear events typical of biological Processes. Nevertheless, replacing the human expert by computer-aided systems in bioengineering has been slower than in other Process industries, and there are few published landmark cases. This paper discusses the potential of such novel tools in Food Process Control.

  • Advanced and intelligent Control of Food Processes
    Food Australia, 1998
    Co-Authors: Susan Linko
    Abstract:

    Food Processes are particularly difficult to automate and Control owing to nonuniformity and variability in raw materials, and lack of sensors for real-time monitoring of key Process variables and quality attributes. The benefits of advanced Control techniques include reduced costs, increased quality and improved safety. The paper discusses the potential of some novel tools in Food Process Control.

Gilles Trystram - One of the best experts on this subject based on the ideXlab platform.

  • Decision support system design using the operator skill to Control cheese ripening––application of the fuzzy symbolic approach
    Journal of Food Engineering, 2004
    Co-Authors: Nathalie Perrot, Laure Agioux, I. Ioannou, Gilles Mauris, Georges Corrieu, Gilles Trystram
    Abstract:

    In Food industries, managing sensory properties from the fabrication stage in an automatic framework constitutes a key issue for companies but is no easy task. It is an open field of research in which few studies have been carried out. Therefore, we propose to integrate the operator skill using a fuzzy symbolic approach. More precisely, the aim of our study is to present an application of such an approach to the development of a support system dedicated to help the operator on-line during cheese ripening. The information delivered by the support system, on the basis of sensory instantaneous measurements, is the global change in the cheese at each time step in comparison to a standard trajectory of ripening. The results are relevant to the Control of the sensory properties of the products at the fabrication stage. Thus, the model follows the sensory trajectory of the cheese during ripening and helps the operator to diagnose and Control it. It is validated on a data set of 106 points at a level of 97% and 80% for respectively a sensitivity of 3.5 and 1.75 days for a response time of the Process of at mean 2 days. It opens an interesting road of cooperation between operators and Food Process Control systems.

  • LOW ORDER DYNAMIC MODEL of A VAPOR COMPRESSION CYCLE FOR Process Control DESIGN
    Journal of Food Process Engineering, 2003
    Co-Authors: D. Leducq, Jacques Guilpart, Gilles Trystram
    Abstract:

    Control of Food Processes involving vapor compression cycles as actuators is often a difficult task: indeed this particular device is itself a complex Process including coupled unit operations as evaporation, compression, condensation and expansion. Nevertheless, an accurate Control of heat transfer rate is often essential for global quality of product and stability of flow in exchangers. Moreover a number of vapor compression systems are already equipped with variable speed-compressors and fans. However, due to lack of knowledge about the dynamic behavior of these systems, the industry has not taken full advantage of these variable devices to get substantial Control performance improvement. This paper presents a lumped-parameter model for describing the dynamics of vapor compression cycles. Based on moving-boundary approach for the description of two-phase/single phase interface inside the heat exchangers, this low-order model composed of only ordinary differential equations can be highly useful for design of Control strategies. This model has been validated on an experimental device and a good agreement between measurements and computed data has been found. Use of this model in Food Process Control design is discussed.

  • Global trends on Food Process Control, the european perspective
    1994
    Co-Authors: Gilles Trystram, Francis Courtois
    Abstract:

    Global trends on Food Process Control, the european perspective. Food Processing Automation conference III

  • Food Process Control ; reality and problem
    1992
    Co-Authors: Gilles Trystram, Francis Courtois
    Abstract:

    Food Process Control ; reality and problem. Colloque Franco-Canadien - Measure and Control of Food materials properties and Processes