SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2021/2022

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

Obligatory attendance:

Yes

Minimum hours of attendance:

Hours of classroom activity:

Prerequisites:

The students should know linear algebra, differential equations,integrals 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 characterized their properties and understanding 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 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.
- Instrumentation. Factors to be considered in selecting an instrument. Instruments for temperature, pressure, flow rate and level measurements.
- Final control elements. Control valves and control valves sizing.
- Diagrams for process control systems: block diagrams, process flow diagrams (PFDs), Piping and instrumentation diagrams (P&IDs)
- Inputs and outputs in control systems.
- Introduction to feedback control: feedback control and block diagrams, control loop problems and direction of control action. Controller hardware.
- Dynamic response and steady state gain. First order systems, secondo order system, high-order systems, delay, inverse response, stable and unstable systems.
- Dynamic modelling: Laplace transform, derivation of basic transforms, solution of differential equations using Laplace transforms, transfer functions, block diagram algebra, forming dynamic models, model identification
- Fundamentals of control systems: on-off control, open-loop control, closed loop control
- Feedback control: PID controller algorithm, controller tuning. Stability of the controlled system.
-Design of advanced control systems: cascade control, feedforward and ratio control, split-range control, selective control
- Multivariable systems: introduction to plant control
- Cenni al controllo multivariabile
- Programmable Logic Controllers (PLC)
- Elements of probability and statistics: probability, random variables, variance and covariance, linear regression. General methods: evaluation of measurement uncertainty.
- Feedback controller design for industrial units.

Recommended Bibliography

Magnani, Tecnologie dei sistemi di controllo, Mc-Graw-Hill, Mi.
Automatic Control of Food Manufacturing Processes, I. McFarlane
Essentials process control for chemical engineers, Bruce Postlethwaite, Ebook company
Applied Statistics and Probability for Engineers, Montgomery and Runger, Wiley

Methods of Provision

Conventional

Teaching Methods

44 hours of class and 20 hours of practice, the student is invited to work with the colleagues for finding the solutions of the assigned problems.

Contacts/More Information

Teacher's lecture notes are available.

SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI

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SISTEMI DI CONTROLLO NELLE INDUSTRIE ALIMENTARI