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710	2		_aSpringerLink (Online service) _9106996
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005			20230102113509.0
008			181116s2019 gw a o |||| 0|eng d
020			_a9783030013738
024	7		_a10.1007/978-3-030-01373-8 _2doi
040			_bspa _dES-MaUEC _cES-MaUEC
050		4	_aTP372.7 _b2019 EB
100	1		_aCano Marchal, Pablo _eautor _9670963
245	1	0	_aProduction planning, modeling and control of food industry processes _cby Pablo Cano Marchal, Juan Gómez Ortega, Javier Gámez García
264		1	_aCham _bSpringer International Publishing : _bImprint: Springer _c2019
300			_a1 recurso en línea (XIII, 202 páginas) _b74 ilustraciones, 53 ilustraciones en color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF _2rda
490	0		_aAdvances in Industrial Control _x1430-9491
490	0		_aIntelligent Technologies and Robotics (Springer-42732)
505	0		_aChapter 1. Introduction -- Chapter 2. Modeling and System Identification -- Chapter 3. Control of Lower-level Dynamic Layers -- Chapter 4. Control of Higher-level Dynamic Layers -- Chapter 5. Production Planning for Food Transformation Processes. Chapter 6. Case Study: Virgin Olive Oil Production Process -- Chapter 7. Conclusions and Future Directions.
520	3		_aThis book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the decision-making process in the plant, considering not only the technical but also the economic implications of these decisions. In addition, it presents a hierarchical structure for the global control of the plant, and includes appropriate techniques for each of the control layers. The book addresses the challenges of modeling food transformation processes, using both traditional system-identification techniques and, where these prove impractical, models based on expert knowledge and using fuzzy systems. The construction of optimal controllers for each of these types of models is also discussed, as a means to close a feedback loop on the higher-level outputs of the process. Finally, the problem of production planning is covered from two standpoints: the traditional batch-sizing problem, and the planning of production throughout the season. Systematic season-wide production planning is built upon the models constructed for the control of the plant, and incorporates market- and business-specific information. Examples based on the processing of various foodstuffs help to illustrate the text throughout, while the book's closing chapter presents a case study on advances in the processing of olive oil. Given its scope, the book will primarily be of interest to two groups of readers: food engineering practitioners and students, who are familiar with the characteristics of food processes but have little or no background in control engineering; and control engineering researchers, students and practitioners, whose situation is just the opposite, and who wish to learn more about food engineering and its specific challenges for control. Advances in Industrial Control reports and encourages the transfer of technology in control engineering. The rapid development of control technology has an impact on all areas of the control discipline. The series offers an opportunity for researchers to present an extended exposition of new work in all aspects of industrial control.
988			_aPrimersemestre_2019_Robotics
650		7	_2embne _aIndustria alimentaria _xControl de la producción _9405020
650		7	_2embne _9173416 _aProducción _xPlanificación
700	1		_aGómez Ortega, Juan _eautor _9670966
700	1		_aGámez García, Javier _eautor _9670965 _d1978-
776	0	8	_iPrinted edition: _z9783030013721
776	0	8	_iPrinted edition: _z9783030013745
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-01373-8 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _cm _dz _feng _ggw _h0 _b10/2019 _eel _zSI