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Automated control of high temperature short time pasteurization
Title
Automated control of high temperature short time pasteurization
Creator
Negiz, A., Cinar, A., Schlesser, J. E., Ramanauskas, P., Armstrong, D. J., Stroup, W.
Date
1996-12
Publisher
ELSEVIER SCI LTD
Description
Cascade and multivariable control of a high temperature shot? time (HTST) pasteurization system were tested and compared with the performance...
Show moreCascade and multivariable control of a high temperature shot? time (HTST) pasteurization system were tested and compared with the performance of single-loop feedback control. Multivariable control was implemented on the basis of computations of product temperatures that yield equivalent lethality at a residence time of 15 s at 161 degrees F in the holding tube. Both cascade and multivariable controllers reduced product temperature fluctuations and overshoot compared to single-loop feedback control. Multivariable control was based on on-line computation of equivalent total lethality and it permitted operation at variable flow rates or at the most desirable temperatures for product quality and functionality. Copyright (C) 1996 Elsevier Science Ltd.
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Automated control and monitoring of thermal processing using high temperature, short time pasteurization
Title
Automated control and monitoring of thermal processing using high temperature, short time pasteurization
Creator
Schlesser, J. E., Armstrong, D. J., Cinar, A., Ramanauskas, P., Negiz, A.
Date
1997-10
Publisher
AMER DAIRY SCIENCE ASSOC
Description
High temperature, short time pasteurization was used to evaluate a computer-based system for controlling the pasteurization process, acquiring...
Show moreHigh temperature, short time pasteurization was used to evaluate a computer-based system for controlling the pasteurization process, acquiring data, and monitoring records. Software was used for the control of hot water temperature, flow rate through the centrifugal timing pump, and diversion of under-processed product. Three types of control strategies were conducted: single loop, cascade, and multivariable. The single loop control strategy showed the most rapid responses to temperature changes, but the temperature response curve was slowest to return to its set point. The cascade control strategy showed slower recoveries to temperature changes, but the temperature response curve was smoother. The multivariable control strategy responded slightly faster than the cascade control strategy, and the temperature response curve was slightly smoother than the cascade control strategy. The multivariable control strategy was able to control the flow diversion valve by the use of a lethality controller. The data acquisition system, used to monitor the data obtained from the high temperature, short-time pasteurization system, was within +/- 0.1 degrees C of the temperature recorded by the safety thermal limit recorder. Reliability was determined by examining the changes in the position of the flow diversion valve to identify process deviations and by comparing the changes to the event marker on circular charts. The data acquisition system was an effective alternative for monitoring the completeness of data.
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Modeling, monitoring and control strategies for high temperature short time pasteurization systems - 2. Lethality-based control
Title
Modeling, monitoring and control strategies for high temperature short time pasteurization systems - 2. Lethality-based control
Creator
Negiz, A., Ramanauskas, P., Cinar, A., Schlesser, J. E., Armstrong, D. J.
Date
1998-02
Publisher
ELSEVIER SCI LTD
Description
A lethality-based control system was designed to provide accurate control of a high temperature shout time (HTST) pasteurizer and to process...
Show moreA lethality-based control system was designed to provide accurate control of a high temperature shout time (HTST) pasteurizer and to process milk products with a lethality equivalent of 161 degrees F (71.67 degrees C) or above for 15 s. This control system provides significant flexibility in operating the process and optimizing functional properties of the food components. Multivariable control of an HTST pasteurizer is implemented by using product total lethality to determine the controller set-points. The equation that relates the temperature and flow rate combinations to the product total lethality, 161 degrees F (71.67 degrees C), 15 s, was modified to permit overprocessing levels specified by plant personnel. By using this equation and the set-point value selected for the other variable, set-point values for the temperature or the flow rate controller were computed. The flow and temperature controllers are integrated into a real-time monitoring and control system. The monitoring and control system includes the multivariable controller, the lethality rate calculation module, statistical monitoring of the total lethality, product flow rate, hot wafer outlet temperature, and holding tube exit temperature measurements, and the display screens for visual inspection of the monitoring tools. This study attempted to achieve compliance of the HTST process operation with the recommended Pasteurized Milk Ordinance by providing a margin between the alarm limits of the monitoring chart and the safety limits.
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HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process
Title
HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process
Creator
Tokatli, F., Cinar, A., Schlesser, J. E.
Date
2005-06
Publisher
ELSEVIER SCI LTD
Description
Multivariate statistical process monitoring (SPM), and fault detection and diagnosis (FDD) methods are developed to monitor the critical...
Show moreMultivariate statistical process monitoring (SPM), and fault detection and diagnosis (FDD) methods are developed to monitor the critical control points (CCPs) in a continuous food pasteurization process. Multivariate SPM techniques effectively use information from all process variables to detect abnormal process behavior. Fault diagnosis techniques isolate the source cause of the deviation in process variable(s). The methods developed are illustrated by implementing them to monitor the critical control points and diagnose causes of abnormal operation of a high temperature short time (HTST) pasteurization pilot plant. The detection power of multivariate SPM and FDD techniques over univariate SPM techniques is shown and their integrated use to ensure the product safety and quality in food processes is demonstrated.
Endnote format citation for DOI:10.1016/j.foodcont.2004.04.008
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Modeling, monitoring and control strategies for high temperature short time pasteurization systems - 1. Empirical model development
Title
Modeling, monitoring and control strategies for high temperature short time pasteurization systems - 1. Empirical model development
Creator
Negiz, A., Ramanauskas, P., Cinar, A., Schlesser, J. E., Armstrong, D. J.
Date
1998-02
Publisher
ELSEVIER SCI LTD
Description
Dynamic models of high temperature short time (HTST) pasteurization systems can be developed by using empirical model development paradigms...
Show moreDynamic models of high temperature short time (HTST) pasteurization systems can be developed by using empirical model development paradigms such as transfer functions and times series models. Properly designed experiments that excite all output variables provide good data that enable the development of accurate dynamic models. These models are used in feedback control and statistical process monitoring system design. The methodology for time series model development for HTST pasteurization processes is illustrated by using data collected from a pilot scale HTST pasteurization system.
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Modeling, monitoring and control strategies for high temperature short time pasteurization systems - 3. Statistical monitoring of product lethality and process sensor reliability
Title
Modeling, monitoring and control strategies for high temperature short time pasteurization systems - 3. Statistical monitoring of product lethality and process sensor reliability
Creator
Negiz, A., Ramanauskas, P., Cinar, A., Schlesser, J. E., Armstrong, D. J.
Date
1998-02
Publisher
ELSEVIER SCI LTD
Description
Statistical process monitoring (SPM) is used in food processing industries to improve productivity and product quality. SPM can also provide...
Show moreStatistical process monitoring (SPM) is used in food processing industries to improve productivity and product quality. SPM can also provide information to operators on how close a process is to non-compliance to product safety limits, and carry out periodic checks of sensor accuracy at high frequency. Traditional SPM tools such as Shewhart charts are not appropriate for continuous food processes because of autocorrelation in data. Four alternative SPM techniques are presented and applied to high temperature short time (HTST) dairy pasteurization. The study attempted to achieve compliance of the HTST process operation with the recommended Pasteurized Milk Ordinance by providing a margin between the alarm limits of the monitoring chart and the safety limits. Monitoring of residuals and parameter change detection techniques ave used for monitoring processes with autocorrelated variables. Hotelling's T-2 and residuals of canonical variates techniques are used for monitoring multivariable processes.
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