Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/1960
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dc.contributor.authorTokatlı, E. Figen-
dc.contributor.authorÇınar, Ali-
dc.contributor.authorSchlesser, Joseph E.-
dc.date.accessioned2016-07-21T13:41:57Z
dc.date.available2016-07-21T13:41:57Z
dc.date.issued2005-06
dc.identifier.citationTokatlı, E.F., Çınar, A., and Schlesser, J.E. (2005). HACCP with multivariate process monitoring and fault diagnosis techniques: Application to a food pasteurization process. Food Control, 16(5), 411-422. doi:10.1016/j.foodcont.2004.04.008en_US
dc.identifier.issn0956-7135
dc.identifier.issn0956-7135-
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2004.04.008
dc.identifier.urihttp://hdl.handle.net/11147/1960
dc.description.abstractMultivariate statistical process monitoring (SPM), and fault detection and diagnosis (FDD) methods are developed to monitor the critical control points (CCPs) in a continuous food pasteurization process. Multivariate SPM techniques effectively use information from all process variables to detect abnormal process behavior. Fault diagnosis techniques isolate the source cause of the deviation in process variable(s). The methods developed are illustrated by implementing them to monitor the critical control points and diagnose causes of abnormal operation of a high temperature short time (HTST) pasteurization pilot plant. The detection power of multivariate SPM and FDD techniques over univariate SPM techniques is shown and their integrated use to ensure the product safety and quality in food processes is demonstrated.en_US
dc.description.sponsorshipUSDA : NRI Grant 97-35503-4887en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Controlen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDiagnostic procedureen_US
dc.subjectFault diagnosisen_US
dc.subjectFood processingen_US
dc.subjectMultivariate statistical process monitoringen_US
dc.titleHACCP with multivariate process monitoring and fault diagnosis techniques: Application to a food pasteurization processen_US
dc.typeArticleen_US
dc.authoridTR26995en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume16en_US
dc.identifier.issue5en_US
dc.identifier.startpage411en_US
dc.identifier.endpage422en_US
dc.identifier.wosWOS:000227229200005
dc.identifier.scopusSCOPUS:2-s2.0-10944255097
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodcont.2004.04.008-
dc.relation.doi10.1016/j.foodcont.2004.04.008en_US
dc.coverage.doi10.1016/j.foodcont.2004.04.008en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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