SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2018/2019

Type of Course:

Characterising

Optional/Mandatory:

Optional

Degree:

Master's Degree Programme in FOOD QUALITY AND SAFETY

Disciplinary Sector:

Technical Physics

Language:

Italian

Credits:

Programme Year:

Professor and Collaborators:

TRONCI Stefania

Hours of classroom activity:

Prerequisites:

It is preferable that students know linear algebra, differential equations, and most common units in food industry.

AF code:

A001922

Assessment Methods

Verification of learning:

Knowledge and understanding of the student are evaluated with an oral exam, during which he/she is required to demonstrate its ability of developing the proper control strategy for the process selected by the teacher. The proposed choices need to be motivated using the theoretical concepts taught in the course. The student is also required to analyze particular situations proposed by the teacher during the exam. It is also evaluated the line of reasoning for the student presentation and the use of a proper technical language.
The student is evaluated according to the following criteria:
- demonstrated knowledge and understanding: 18/30-22/30;
-demonstrated knowledge and understanding and ability of applying knowledge: 23/30-26/30;
- demonstrated knowledge and understanding, ability of applying knowledge and ability to handle complex problem of process control: 27/30-30/30.

Teaching period

First semester

Objectives

- Demonstrated knowledge and understanding in representing dynamics of linear systems and tools to characterise their properties and understand the physics of the process.
- Demonstrated knowledge and understanding of methodologies for designing and tuning a control system.
- Demonstrated knowledge and understanding of control system components and evaluation of the performance of each component.
- Demonstrated knowledge and understanding of the issues related to common units in food industry.
- Ability to find the controlled and manipulated variables in a plant and select the proper control system.

Contents

- Course Introduction: motivation for process control. Basic concepts of control and key elements.
- Quality index of sensors. Sensors for: temperature, pressure, pH, flowrate, compositions and quality indexes. Final element of control: pneumatic valves.
- Elements of probability and statistics: probability, random variables, variance and covariance, linear regression. General methods: evaluation of measurement uncertainty.
- Response of linear systems and dynamics behavior of the states
- Stability and controllability properties.
- Control design
- Feedback control: proportional-integral-derivative (PID) controller
- Feedback controller design for industrial units.

Recommended Bibliography

Magnani, Tecnologie dei sistemi di controllo, Mc-Graw-Hill, Mi, 200
Automatic Control of Food Manufacturing Processes, I. McFarlane
Applied Statistics and Probability for Engineers, Montgomery and Runger, Wiley
Teacher's lecture notes

Methods of Provision

Conventional

Teaching Methods

The course is taught for 64 hours, with 44 hours of theory and 20 hours of practice. During practice the students are invited to work with the colleagues for finding the solutions of the assigned problems.

SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI

Course year: 1

Course year: 2

Search form

SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI