ABSTRACT
A food plant should convert raw materials into products with desired attributes using available technology and energy resources in the most economical way. Although pneumatic control systems have long been used in the food industry, the use of computer-based controls provides many additional advantages such as a capability to monitor and control many operations independently and concurrently. The food industry is facing increasing global competition, regulation, and consumer demands. Automation lowers production cost by reducing the labor requirement, decreasing wastage, and permitting faster, more efficient volume production. The documentation capability of the system is virtually unlimited. Considerable process and product information can be stored in the computer system. Problems faced during food process automation include a large number of recipes, hygiene requirements, perishability of raw and processed foods, and the seasonal nature of the production of food products. Flexibility means control can be adapted to multiple purposes and to changing control needs.
