Abstract
Up to now, most of the examples studied have been for plants in a steady state; conditions in the process have not been changing. In practice, no process is in a steady state; processes are always unsteady and require continual control action to keep the product within specification. Process control requires accurate measurement of process parameters, together with some understanding of the ways that changes to the inlet conditions of the process will affect the product. When a process is designed, it is important that it be easy to control; it is best to consider the controllability of a plant at the outset, rather than attempting to design a control system after the rest of the plant has been developed.
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Further reading
Buckley, P.S. (1964) Techniques of Process Control, John Wiley, New York.
Douglas, J.M. (1972) Process Dynamics and Control, volumes 1 and 2, Prentice-Hall, Englewood Cliffs, NJ.
Coughanowr, D.R. and Koppel, L.B. (1965) Process Systems Analysis and Control, McGraw-Hill, New York.
Luyben, W.L. (1990) Process Modelling, Simulation and Control for Chemical Engineers, 2nd edn, McGraw-Hill, New York.
McFarlane, I. (1983) Automatic Control of Food Manufacturing Processes, Applied Science Publishers, London.
Newell, R.B. and Lee, P.L. (1989) Applied Process Control: A Case Study, Prentice-Hall, New York.
Seborg D.E., Edgar, T.F. and Mellichamp, D.A. (1989) Process Dynamics and Control, John Wiley, New York.
Shinskey, F.G. (1979) Process Control Systems, McGraw-Hill, New York.
Stephanopoulos, G. (1984) Chemical Process Control: An Introduction to Theory and Practice, Prentice-Hall, Englewood Cliffs, NJ.
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© 1997 Springer Science+Business Media Dordrecht
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Pyle, D.L., Zaror, C.A. (1997). Process control. In: Fryer, P.J., Pyle, D.L., Rielly, C.D. (eds) Chemical Engineering for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3864-6_7
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DOI: https://doi.org/10.1007/978-1-4615-3864-6_7
Publisher Name: Springer, Boston, MA
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