Inferential Temperature Control Structures for Different Types of Two-Reactant Reactive Distillation Systems

2011 ◽  
Vol 50 (11) ◽  
pp. 6777-6793 ◽  
Author(s):  
Devrim B. Kaymak ◽  
Denizhan Yilmaz ◽  
Ahmet Z. Gürer
1968 ◽  
Vol 1 (2) ◽  
pp. T21-T31
Author(s):  
D. Grant ◽  
P. Wilkinson

The object of this paper is to try to analyse, and also to some extent to justify, the temperature control requirements of the screw extrusion process. This paper and the following paper on ‘Design Strategies for the Control of Temperature’ will, we hope, be of interest both to the section of the Plastics Industry that uses extruders, and also to that part of the Instrumentation Industry which is concerned with the control of temperature. We believe that, in sectors of both industries, there are still many misconceptions as to the nature of the extrusion process and about the equipment used. To start with, we do not believe that the Plastics Industry knows the standard terms used by the Instrumentation Industry to describe the different types of instrument they employ. We hope Table I will help to clarify this situation. We also believe that the Instrumentation Industry has a limited understanding of the extrusion process, and so before describing what we believe to be the requirements for temperature control in extrusion, we will survey briefly the materials, products, properties, tolerances and also the equipment associated with this process.


Author(s):  
Mihai Daniel Moraru ◽  
Iulian Patrascu ◽  
Anton A. Kiss ◽  
Costin Sorin Bildea

2011 ◽  
Vol 6 (1) ◽  
Author(s):  
Kulchanat Prasertsit ◽  
Chakrit Tongurai ◽  
Chokchai Mueanmas

The temperature control and the composition control for the production process was used to evaluated a method to control the quality of methyl ester production in a reactive distillation column. The optimum condition at steady state was selected as the base case condition for the control study by using Aspen Dynamic Simulation. In this work, two controller settings for PID controller of each control loop were based on the Zeigler-Nichol and the Tyreus-Luyben tuning formulae. The controllability and performance of both control structures were compared. The result shows that the control loop using the Ziegler-Nichols setting gave better control performance than the other using the Tyreus-Luyben setting. It also found that the control structure based on temperature control gives the same control performance as the other based on composition control, but less expensive and less complicated to implement.


Filomat ◽  
2019 ◽  
Vol 33 (14) ◽  
pp. 4387-4401
Author(s):  
Bojan Jeremic ◽  
Radoslav Radulovic ◽  
Nemanja Zoric ◽  
Milan Drazic

The paper considers realization of the brachistochronic motion of a nonholonomic mechanical system, composed of variable mass particles, by means of an ideal holonomic constraint with restricted reaction. It is assumed that the system performs planar motion in an arbitrary field of forces and that it has two degrees of freedom. In addition, the laws of the time-rate of mass variation of the particles, as well as relative velocities of the expelled and gained particles, respectively, are known. Restricted reaction of the holonomic constraint is taken for the scalar control. Applying Pontryagin?s maximum principle and singular optimal control theory, the problem of brachistochronic motion is solved as a two-point boundary value problem (TPBVP). Since the reaction of the constraint is restricted, different types of control structures are examined, from singular to totally nonsingular. The considerations are illustrated via an example.


1973 ◽  
Vol 36 (6) ◽  
pp. 315-316 ◽  
Author(s):  
N. A. Khan ◽  
T. A. McCaskey

A survey was conducted to determine the incidence of salmonellae in sandwiches prepared in commercial kitchens for distribution through vending machines. A total of 646 samples consisting of 13 different types of sandwiches obtained from five vending firms was analyzed. Salmonellae were not detected in any of the sandwiches. It is concluded that the routine use of mayonnaise and other acid ingredients along with proper maintenance of hygienic conditions and effective temperature control of vending machines play an important role in the prevention of Salmonella infection in commercially prepared sandwiches.


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