Back>>Appendix I - Departmental Course Syllabi  
GID441 Process Control
 

Catalog Data :                       

GID 441 Process Control (3-0) 3

 

Basic concepts related to process control; Importance and application of control parameters and systems in food industry; Open and close loop controls; Mathematical modeling; Temperature control- A case study; Feedback control and performance criteria; Measuring devices; Digital computer control loops.

Prerequisites:

None

Language:

Turkish

Textbook:

Lecture material

Reference Books:

Stephanopoulos, G. 1984. Chemical Process Control: An Introduction to Theory and Practice. Prentice-Hall,  Englewood Cliffs, N.J.

http://www.devres.net

Course Objectives :

In food industry, temperature, pressure, level, flow, humidity, viscosity, etc. are the parameters to be controlled during processing. The errors in the control of the process affect the quality of the final product. The fundamental knowledge and procedures taught in the process control course is aimed to create a common ground between food engineer and instrumentation engineer. The objectives of the course are as follows;

1. Demonstrate a basic knowledge on process control,

2. Demonstrate a basic understanding of the types of feedback control

3.  Develop an awareness of various processing procedures used in the food industry,

4.  Develop an understanding of the use of computers in control systems,

5.  Develop an awareness of a need for a common ground created between a food engineer and an instrumentation engineer in optimization of food processes.

Topics :

 

 

week

Basic concepts and application areas; introduction to control systems and definitions

1

Open and closed loop control

1

Applications of control systems in practice

1.5

Mathematical modeling in food industry

1

Case study : Temperature control in a tank and its modeling

1

Feedback control : P, PI and PID control

2

Performance criteria of feedback control

1.5

Measuring devices (sensors)

1

Digital computer control loops

1

Seminar

1

Term study presentations

2

Class Schedule :

 

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the engineering design requirements of the topics of the departments.

Relation of course to program objectives: 

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A course syllabus is prepared and followed throughout the semester.

Reference book and web based sources are presented to the students in the beginning of the semester.

Lectures are based on syllabus.

Demonstrate an ability to apply their unit operations, mathematical modeling, food science and technology knowledge to control processes in the food industry.

Develop an understanding of the relationship between process control and product quality in the food industry.

a, c, e, j, k

1, 2, 3

Instruments

G, J

Term project is assigned based on their practical summer practice.

Develop an awareness of the application of process control in the food industry to optimize processing conditions.

Bring in information from "outside" sources to help make decisions.

Demonstrate a basic knowledge of manufacturing processes.

Demonstrate an ability to "think on one's feet".

Understand importance of learning what has already been done to solve a given problem.

a, b, c, e, i, j, k

1, 2, 3

Instruments

G, L

Open-ended problems are provided and in-class discussions are performed.

Handle unknowns or open-ended questions effectively.

Generate many potential solutions to a given problem.

a, b, c, e, k

1, 3, 4

Instruments

G

Term projects are presented in class.

Plan and deliver oral presentations effectively.

Apply multimedia applications effectively when delivering oral presentation.

a, c, e, g, i, j, k

1, 2, 3, 4

Instruments

G, N, O

A seminar given by an expert from the industry is organized.

Demonstrate an awareness of how what is learned in the classroom applies to industry

h, j

3

Instruments

G

Individual performance is evaluated by written examinations and term project. 

Demonstrate ability to learn independently.

Apply appropriate engineering tools and methods to solve problems.

i, k

4

Instruments

G, J

 

Typical Evaluation:

 

Term project:  30%

Midterm examination:  30%

Final examination: 40%

Prepared By : Prof. Dr. Y. Onur Devres

Date : September 20,  2001