Computerized process control in industrial cooking operations

Computerized Control Systems in the Food Industry

Volumn , Issue , 2018, Pages 473-489

  Skjoldebrand, Christina ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS; SALES; SHELLFISH;

CONVENIENCE FOOD; COOKING OPERATIONS; FROZEN DOUGHS; LOCAL FOODS; MINCED MEAT; SMALL COMPANIES; SMALL TOWNS;

PROCESS CONTROL;

EID: 85023835429     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9781315140100     Document Type: Chapter

References (12)

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2. N. Bengtsson, B. Hedlund, P. Olsson, Th. Ohlsson, and C. Skjoldebrand, Tekniska forutsattningar for smaskalig livsmedelsproduktion, STU information (STU) [in Swedish], 604-1987 (1987).
3. C. Skjoldebrand, Moving from art to science, Food Technol. International-Europ: p. 115 (1991).
4. PA Consulting, Information Technology: The Catalyst for Change, Mercury Books, W. H. Allen, London, 1992.
5. C. Skjoldebrand and M. Schmidt Larsson, User friendly production systems for the food industry, Trends in Food Sci. & Technol. 5:89 (1994).
6. Th. Ohlsson, Boiling in kettles and scraped surface heat exchangers, Proceedings of Progress in Food Preparation Processes, Tylosand, Sweden, June 1986, pp. 71-105.
7. C. Skjoldebrand, Swedish food production for the 1990s, Food Control 4(4): 181 (1993).
8. J. T. Clayton, Flexible manufacturing systems for the food industry, Food Technol. 47(12):66 (1987).
9. C. Skjoldebrand, S. G. Eriksson, L. G. Vinsmo, and C. G. Andersson, Property characterization from direct measurements and operator observation, Food Processing Automation Conference III FPAC III, Orlando, Florida, SIK’s Service Serie No. 881, February 1994.
10. A. Texeira and C. F. Shoemaker, Computerized Food Processing Operations, Van Nostrand Reinhold, New York, 1989.
11. C. Skjoldebrand, B. Sundstrom, H. Janestad, and C.-G. Andersson, Simulation of food processes: A tool for training operators in production, Automation Control of Food and Biological Processes (J. J. Bimbinet, G. Trystram, and E. Demoulin, eds.), Developments in Food Science 36, Elsevier, Amsterdam, 1994.
12. B. Hallstrom, C. Skjoldebrand, C. Trägärdh, Heat Transfer and Food Products, Elsevier Applied Science, London and New York, 1988