Model-based optimization of the operation procedure of emulsification

Emulsions are widely encountered in the food and cosmetic industry. The first food we consume is an emulsion, namely breast milk. Other common emulsions are mayonnaise, dressings, skin creams and lotions. Equipment often used for the production of oil-in-water emulsions in the food industry consists of a stirred vessel in combination with a...

Dynamic in situ calibration of an instrumented treadmill for systems identification and parameter estimation

Existing re-calibration methods for instrumented treadmills have mainly been performed when the instrumented treadmill has been in static operation i.e. the belts are not running. The effect re-calibrating during experimental operation, i.e. while the belts are running, on the ground reaction force (GRF) and the center of pressure (CoP) accuracy...

Averaging Level Control to Reduce Off-Spec Material in a Continuous Pharmaceutical Pilot Plant

The judicious use of buffering capacity is important in the development of future continuous pharmaceutical manufacturing processes. The potential benefits are investigated of using optimal-averaging level control for tanks that have buffering capacity for a section of a continuous pharmaceutical pilot plant involving two crystallizers, a...