Process Modelling and Control

Teaching methodologies seek to be student-centred and active learning-based, consisting of theoretical-practical classes with guided discussion in the first phase, followed by practical exercises in which students critically apply the knowledge they have acquired. Where feasible, lectures by speaker(s) from the field of automatic control associated with the food industry.

LO1. Model the dynamic behavior of representative processes in the food industry.

LO2. Analyze the dynamic response of first- and second-order systems under different operational disturbances.

LO3. Understand the principles of automatic control and the control strategies adopted in the food industry.

LO4. Understand the basic control actions and the controller’s response to different operational disturbances.

CP1. Fundamental concepts for modelling the dynamic behaviour of food engineering systems.

CP2. Development of mathematical models of representative processes.

CP3. Analysis of the dynamic behaviour of 1st and 2nd order systems: development and parameters of the transfer function (TF); step, impulse, ramp, sinusoidal and arbitrary responses.

CP4. Fundamental concepts of automatic control: objectives; design of a control system; control configurations (feedback, predictive and inferential).

CP5. Feedback control: the controller and basic control actions (proportional, integral and derivative); TF of controllers. Control loop elements: measuring instruments; transmitter; transmission lines; final control elements; representation of the controlled process in a block diagram.

CP6. Dynamic response of closed-loop control systems: servo and regulator problem; setpoint deviation.

NAO