The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operat
Contributors. Chapter 1 Introduction (K.P. Sandeep). Chapter 2 Elements, Modes, Techniques, and Design of Process Control for Thermal Processes (David Bresnahan). Chapter 3 Process Control of Retorts (Ray Carroll). Chapter 4 On-Line Control