Base Knowledge
Laplace transforms
Teaching Methodologies
The classes have two components: expository and expository practice. Extensive tutorial time is offered to the
students to support their study and preparation for the exams.
Learning Results
The main goals are:
1. Simulation and control of food industry processes – the basic concepts needed to model the dynamic behavior of representative processes in food industry are taught, preparing the student for the following semester course Processes Automatic Control.
2. Advanced knowledge in food technology – the course aims at providing a general understanding of several processes which are common in the food industry.
Program
1. Basic concepts for mathematical modelling of processes which are common in food industry.
2. Discussion of food processing case-studies.
3. The transfer function: development of the transfer function of a process; properties of transfer function models; linearization of non-linear models.
4. Dynamic behavior of first-order systems: development of transfer functions of representative processes in food industry; properties and parameters of transfer function models; transient responses to step, ramp, impulse and sinusoidal inputs; response to an arbitrary input.
5. Dynamic behavior of second-order systems: development of transfer functions of representative processes in food industry; properties and parameters of transfer function models; transient responses to step, ramp, impulse and sinusoidal inputs; response to an arbitrary input.
6. Dynamic behavior of higher order systems. First-order systems in series. Pure time delay.
Curricular Unit Teachers
Grading Methods
- - 1º teste escrito - 50.0%
- - 3º teste escrito - 25.0%
- - 2º teste escrito - 25.0%
- - Prova escrita - 100.0%
Internship(s)
NAO
Bibliography
Marchal, P.C., Ortega, J.G., García, J.G. (2019). Production Planning, Modeling and Control of Food Industry Processes. Springer.
Seborg, D.E., T.F. Edgar, D.A. Mellichamp, F. Doyle III (2011). Process Dynamics and Control. 3rd ed, John Wiley & Sons.
McFarlane I., 1995. Automatic Control of Food Manufacturing Processes. Blackie Academic & Professional.
Stephanopoulos G., 1984. Chemical Process Control: An Introduction to Theory and Practice. Prentice-Hall.