COURSE CODE: FST 506
COURSE TITLE: Process Control and Automation
NUMBER OF UNITS: 3 Units
COURSE DURATION: Three hours per week
Course Coordinator: Dr. O.P. Sobukola, B.Sc., M.Sc., PhD
Office Location: Food Science and Technology Department, COLFHEC
Other Lecturers: Mrs. O.E. Kajihausa
Introduction to process control and instrumentation – measuring instruments including oscilloscopes, graphics, thermocouples, sensors, accelerometers, AC and DC motors. Process requirements in the food industry. Methods of control – block diagrams, open and feedback systems, stability problems; Laplace transform, transfer function and application. Types of controllers and control actions; frequency – response analysis of elements; transient and steady state solutions; prediction of transient response, optimum control setting methods, control of processes with time delay; electrical devices and applications in food processing. Forms of signals; damping factor and critical conditions, control values and transmission lines; process dynamics e.g. control of heat exchanger, error detector and transducers, electric alarms, heat detection alarm, time relay, temperature relay, remote control, etc – applications of these control devices in food processing operations.