5 – Effective process control

[1]  Thomas E. Marlin,et al.  Benefits from process control: results of a joint industry-university study , 1991 .

[3]  W. Bredie,et al.  Aroma Volatiles Generated during Extrusion Cooking of Maize Flour , 1998 .

[4]  M. L. Brisk Process Control: Theories and Profits , 1993 .

[5]  T. Eerikäinen,et al.  Neural networks in extrusion process identification and control , 1994 .

[6]  J. M. Harper,et al.  A General Model for Expansion of Extruded Products , 1988 .

[7]  J. Bouvier,et al.  Effect of Ingredients on Physical/Structural Properties of Extrudates , 1990 .

[8]  S. Mulvaney,et al.  System analysis as the basis for control of density of extruded cornmeal , 1994 .

[9]  C. A. Zaror,et al.  Automatic control of food extrusion: problems and perspectives , 1991 .

[10]  Micha Peleg,et al.  Extrudate Cell Structure‐Texture Relationships , 1992 .

[11]  B. Osborne,et al.  Near Infrared On-Line Measurement of Degree of Cook in Extrusion Processing of Wheat Flour , 1999 .

[12]  J. B. Gerrish,et al.  Feedforward control model for a twin-screw food extruder , 1990 .

[13]  J. M. Bouvier,et al.  TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS I: MECHANICAL PROPERTIES IN BENDING , 1995 .

[14]  Steven J. Mulvaney,et al.  Modeling and process control of twin-screw cooking food extruders , 1994 .

[15]  Claudio A. Zaror,et al.  Simulating the performance of a control system for food extruders using model-based set-point adjustment , 1995 .

[16]  Manfred Morari,et al.  Model predictive control: Theory and practice - A survey , 1989, Autom..

[17]  Q. Lu,et al.  Model and strategies for computer control of a twin-screw extruder , 1993 .