Automatisierung und Optimierung von Anfahr‐, Lastwechsel‐ und Batch‐Prozessen

Continuous processes show dynamics during load changes, start‐up and shutdowns whereas batch processes exhibit inherent dynamics. In the past, the major concern of automating these dynamics states of process operation were safe and reproducible operation, however, today modern methods of process operation allow for the economic optimization at the same time. The automation and optimization of batch processes pose challenges in several areas: Mastering the high complexity, connecting heterogeneous components by automation, and combining extensive knowledge from both process engineering and automation during project execution. This contribution describes approaches from industrial practice and punctually academic research, which solutions for the challenges are readily available and how to implement these.     

Anwendungen der Magnetresonanz zur Untersuchung von Wasser‐, Temperatur‐ und Porenverteilung bei lebensmittelverfahrenstechnischen Prozessen

Applications of Magnetic Resonance for Investigating Water‐, Temperature‐ and Poredistributions in Food Process Engineering Various methods of nuclear magnetic resonance (NMR) and their application for determinig water‐ and temperature distributions as well as self diffusion coefficients during food processing operations are presented. Starting from the physical basics of the magnetic resonance, various NMR applications are shown, which may contribute to a more comprehensive understanding of the food processes: Presented examples are the determination of water distributions during the rehydration of dried samples, of temperature distributions during a microwave heating process and of self diffusion coefficients during microwave vacuum drying. These observation time dependent self diffusion coefficients may be used to receive further information about the internal tissue structure, like tortuosity and pore radii.