Dr.

Gilbert's Pea Puree Blending Process

Figure 1: Pea puree blending process

Your task is to design a control scheme to control the process depicted in Figure 1. The design constraints are as follows: a) Concentrated Pea Puree will flow in via Pump 101 and water will flow in via Pump 102, until the active low level sense high sensor goes into alarm. (b) Since we are in the optimization phase of the process and because engineering is an interitive process, each lab will have a different blending time. The Pea Puree will blend for a time specified by your TA. (c) When timing is complete, send the Pea Puree to the production and process purification part of the plant, via Pump 201, until the active high level sense low sensor goes into alarm.

(d) After the level sense low sensor goes into alarm, refill the tank by an automated process. (e) Your

process must have overall start and stop

buttons. The
stop button must be able to stop any running final control element. (f) You cannot fill the tank while draining the tank.

Dr. Gilbert's Pea Puree Production and Process Purification Plant

Figure 2: Pea puree blending process

Your task is to design a control scheme to control the process depicted in Figure 2. The design constraints are as follows: (a) 10,000 gallons of Pea Puree should flow in via Pump 101. Flow is monitored by the flow transmitter (FT), which gives an external input. (b) Upon filling the tank, the heater must come on and the Pea Puree must cook 5 hours. The heater will be regulated by the two temperature sensors and the specified time. If the temperature drops below 200 F, to ensure quality, the timer must stop and hold until the temperature returns above 200 F. (c) The specifications on our temperature sensors are: if t 200 degrees F the temperature sense low sensor goes into alarm and if t > 500 degrees F the active low temperature sense high sensor goes into alarm.

Below 200 degrees F, the heater should be on. If the temperature happens to go above 500 F, the heater should turn off for safety purposes. (d) The blending proceeds while the active high viscosity sense low sensor is passive. If the timing is complete and the viscosity sense low sensor is active,send the Pea Puree to the canning department, via Pump 201 until the level sense low sensor goes into alarm. (e) After the level sense low sensor goes into alarm, refill the tank. (f) Your process must have overall start and stop buttons.

You cannot fill the tank while draining the tank. The heater or the blender may not be on while filling or draing the tank.

Dr. Gilbert's Pea Puree Canning Process

Figure 3: Pea puree canning process Your task is to design a control scheme to control the canning process depicted in Figure 3. There will be three pumps for the three batch processes in your pea puree plant. (a) To start the process, turn on Pump 101 and fill one dozen cans with the Pea Puree from Batch One. (b) Next turn on Pump 102 and fill one dozen cans with the Pea Puree from Batch Two. (c) Next turn on Pump 103 and fill one dozen cans with the Pea Puree from Batch Three.

(d) You may use one or three flow meters calibrated to measure the volume of one can.

As always, the process must have overall start and stop buttons.
Upon filling the one dozen cans with Batch Three, the process must start over. Only ONE pump can run at a time.
Last updated on February 3, 1999 at 6:23pm Created by R.G.& N.G.

N, N, J, & Gs Automated Luria Broth Making System

1) Pump into the sealed mixing vessel concentrated LB and distilled deionized water via pumps 101 and 102. If the active high conductivity sense high sensor (CSH) goes into alarm turn off Pump 101 . Continue pumping in liquids until the active low level sense high sensor goes into alarm. 2) The steam is controlled using a normally closed valve (V101) and an active high temperature sensor. A normally closed valve is also known as an energy to

open valve. If the temperature sense high sensor goes into its passive state, the valve should open. 3) After the active low level sense high sensor goes into alarm, the agitator should run for a time specified by your instructor. 4) Neither the agitator nor the steam valve should be active unless the active low level sense high sensor is in alarm. 5) After the specified time has expired, send the LB to the storage tank, via normally open valve 102.

6) There must be overall start and stop buttons. If the stop button is pushed, all action should stop (hence the name!!). 7) This is a batch process.

Last updated on February 3, 1999 at 7:19pm Created by R.G.& N.G.