Integrated Computer-aided Control and Optimization of Béchamel Production Processes

Abstract

The quality of a product is traditionally assayed after routine operations before being packaged. If the specifications are not qualified, it means lots of material will be wasted and even can not be reused any more. There are two limitations of the conventional process control: one is that the corrective action is often taken after assay, the other is that most of the time correct assignable cause of variation is not known. How to avoid material wasting, financial loss and throughput debasing is a disturbing problem. To meet this challenge, a strategy of integrated computer-aided process control is proposed. This paper presents a methodology for the computer-based control and optimization of a bechamel production line. The system provides not only monitoring and controlling in real time but also the optimization of the whole process. Information in process in turn is used to identify assignable cause of variations in product quality, presence of extraneous influences and deterioration of certain equipment. In addition, such information is useful for the failure diagnostics and the recommendation of repair procedure. The optimized process design can realize reasonable structure at low cost; at the same time such design scheme can also contribute to pollution reduction as well as energy conservation.