Automatic Control of Food and Biological Processes

Selected papers. A - SENSORS AND MEASUREMENTS. Software sensors and adaptive control in Biotechnology (D. Dochain). Process control in sugar industry by FT-IR spectrometer coupled with an ATR accessory (V. Bellon-Maurel, G. Trystram). On-line image acquisition for microscopic study of plant tissues during osmotic dehydration (H.C. Chu, M. Le Maguer). Recent developments of indirect measurements and software sensors for bioprocesses control (G. Corrieu et al.). An evaluation of infrared non-contact thermometers for food use (J. Evans et al.). Apple destruction caused by firmness test (A. Fekete et al.). Light losses in a fiber optics connection to a luminometer (P. Grenier et al.). New physical methods and systems for automated researching the state of plants and seeds (J. Lisker). Biosensor for on-line monitoring of penicillin during its production by fermentation (H. Meier, C. Tran-Minh). Evaluation of sensors to monitor mixed coagulation (D. Picque et al.). Texture characterization of extruded food products (M.N. Pons, H. Vivier). Multi-task machine vision system for inspection (C.J. Precetti et al.). Estimation of a solid surface temperature during a flash vapour treatment (O. Techasena, D. Flick). B - ESTIMATION AND MODELLING. Artificial intelligence in bioprocessing modelling, estimation and control (S. Linko et al.). Dynamic simulation and real time expert system for food freezing process control (S. Banoune, D. Depeyre). Dynamic simulation for sugar crystallization plant control. A comparative study of specific and generalized approaches (M. Bouamrani et al.). Modelling and dynamic simulation of cooling crystallization of sucrose (Z. Bubník, P. Kadlec). Process modelling of pasta drying (B. De Cindio et al). The use of computational fluid dynamics modelling in air flow problems in the food industry (A. Gigiel et al.). Modelling air movement and temperature control in chilled distribution vehicles (S. James et al.). Modelling of a continuous peanut roasting process (J.J. Landman et al.). Temperature and velocity fluctuations in steady state collinear ohmic heaters (F.L. Muller et al.). Modelling of the biological suspensions microfiltration using neural networks (F. René et al). Hydrodynamic modelling of a packed-bed bioreactor used in brewing industry with a view to process control (P. Sarraut et al.). C - AUTOMATIC CONTROL. Model based predictive control (F. Richalet). Control strategy of the refrigeration process: fruit and vegetables conditioned in a pallet (G. Alvarez, G. Trystram). Automatic control of fed-batch baker's yeast cultivation (A. Amelkin). Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmospheres (G. Andrich et al.). Automatic control of a crossflow microfiltration pilot plant at low transmembrane pressure (M. Decloux et al.). Development of a neural controller based upon manual experiment. Application to a batch reactor (J.L. Dirion et al.). Control of material moisture content and temperature in conveyer-belt dryers (C.T. Kiranoudis et al.). Model based control of a multipurpose batch reactor with a variable control structure (Z.H. Liu, S. Macchietto). Experience with automatic control of biscuit and cracker ovens (I. McFarlane). Development of upgraded process control applications in SMEs in the food sector (B. O'Connor). Automization of a drum dryer for food industry (G. Rodriguez et al.). The application of mathematical models to the control of in-container thermal processing (G. Scott, G.S. Tucker). An on-line control for the optimal sterilization of a cylindrical packaged conduction-heated food with unknown surface heat transfer coefficients and unknown thermal diffusivities (H. Watanabe et al.). D - SIMULATION, OPTIMIZATION AND COMPUTER-AIDED METHODS. What is behind cognitive computing? A survey (F. Bechmann, T. Rädler). Computer aided process design for minimally processed foods (T. Martens et al.). Energy integration of Brewery operations (D. Mignon, J. Hermia). Optimal operation of a pH-controlled fed-batch gluconate production by immobilised Aspergillus niger (M. Moresi et al.). A graphical simulation environment for the visualization of conductive heat transfer in foods (B.M. Nicolaï et al.). Use of artificial intelligence for resources optimization in the food industry. A winemaking example (V. Nivière et al.). Simulation of food processes. A tool for training operators in production (C. Skjöldebrand et al.). Supervision of food processes (G. Trystram et al.). Optimal operation policies in food processing (A.J.B. van Boxtel).