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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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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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