Thermal Processing of Foods Control and Automation

• Other Authors: Sandeep, K. P. (edited)
• Format: Book
• Language: English
• Published: Ames, Iowa WILEY-BLACKWELL 2011
• Series: Institute of Food Technologists Series
• Subjects: Automation > Effect of heat on; Food > Preservation; Food > Effect of heat on
• Online Access: Click Here to View Status and Holdings.
• Physical Description: x, 212 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780813810072; 0813810078

The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complicated, the need to validate that these systems operate properly has become more important. In addition to validating new control systems, some food companies have started the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems.