Computer-aided food processes for control engineering
Transcript of Computer-aided food processes for control engineering
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CAFE Computer-aided food processes for control engineering
Advances in modelling, control and optimization of food processes
EFFOST, October 20, 2012 Montpellier
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Project objectives
CAFÉ Project IPA, Paris October 19, 2010
To provide new paradigms for the smart control of food processes, on the basis of four typical processes in the areas of bioconversion, separation, preservation and structuring.
Novelty : to combine PAT/sensing devices with models : 1) to extract as much as possible information from the process/plant (unmeasured variables defining product quality) 2) to transfer it in a reliable/usable way in physical models; 3) to develop control methods to keep uniform quality and production despite the variability in the raw material and/or to respond to sudden changes in the demand.
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CAFE has a matrix structure
CAFÉ Project IPA, Paris October 19, 2010
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WP organization
CAFÉ Project IPA, Paris October 19, 2010
WP1 : Project management
WP2 : Knowledge representation and data management WP3 : Process experiments WP4 : Model building, process dynamics and model reduction WP5 : Sensor development and validation WP6 : Process design and optimization WP7 : Process monitoring and control
WP8 : Integration
WP9 : Demonstration
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WP2: Knowledge representation and data management
CAFÉ Project IPA, Paris October 19, 2010
Main objectives: To develop an efficient organisation for information management of food processes To define and design knowledge and database models To design and develop method for validating dynamical data
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WP2: Knowledge representation and data management
CAFÉ Project IPA, Paris October 19, 2010
Method for traceability based on semantic graph and reasoning
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WP 3: Process experiments A1:
Bioconversion Fermentation
A2: Separation Micro-filtration
A3: Stabilization Freeze-drying
A4: Structuring Crystallization
INRA
WUR
APT
CEMA
PMS Telstar
Norit
ALCTRA
UTOV
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WP 4: Modelling Wine making : link with the organoleptic compounds
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WP6: Process design and optimization
CAFÉ Project IPA, Paris October 19, 2010
Objectives • To have efficient and robust dynamic optimisation methods for parameter estimation, model calibration and optimal operation design. • To compute optimal operation policies for the different processes: off-line applications and Real-Time Optimization (RTO).
• To develop an optimal experimental design approach
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WP7: Monitoring and Control
CAFÉ Project Mid-Term Review August 30, 2010
Objectives
• To design control strategies (optimal control, extremum seeking) that rely on the available on-line information provided by the sensors and which are able to comply with optimal trajectories generated within WP6. These control laws will be based on process models and will account for the uncertainties (model, external disturbances). • To design and evaluate new control strategies based on the optimal control laws and the available hardware/software sensors • To evaluate the long-term behaviour of the plant and the improvement obtained in the process by the control strategies
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WP7: Monitoring and Control
Application : ice cream crystallisation
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The scientific management of CAFE is a challenge
CAFÉ Project Grant agreement n°KBBE-212754
Mid-Term Review August 30, 2010
• Large collaborative project (16 partners) • Diversity of skills and backgrounds, plus a balance between academia and industry • Diversity of control problems (illustrated by the 4 case studies) • A priori 4 project unifying threads (the case studies) In the end : the notion of paradigms has to have a structuring effect/impact
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• Importance of WP8 (integration) 1) coordination/integration of the scientific/technological knowledge towards paradigms
2) integration of the results into a unified control system • Incentives to look for paradigms within : - each WP - each case study • Building of paradigms : long-term process
The notion of paradigms is central
CAFÉ Project Grant agreement n°KBBE-212754
Mid-Term Review August 30, 2010