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AUTOMATION AND THE FERMENTATION INDUSTRIES
Author(s) -
Pyke Magnus
Publication year - 1959
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1959.tb01451.x
Subject(s) - automation , brewing , process (computing) , product (mathematics) , raw material , relation (database) , reliability (semiconductor) , manufacturing engineering , control (management) , computer science , risk analysis (engineering) , business , engineering , fermentation , artificial intelligence , biology , mathematics , mechanical engineering , data mining , food science , quantum mechanics , geometry , operating system , ecology , power (physics) , physics
Reviewing a recent publication by J. R. Bright, it is shown that automation can be applied at many levels of increasing complexity, that different industries have hitherto adopted automation to different extents, and that degrees of automation accepted as commonplaces in some industries would be regarded as revolutionary in others. The older fermentation industries have been slow to adopt automation, but examples of what can be achieved are discussed In relation to malting, baking and whisky distilling. The variability of raw materials is an obvious difficulty in industries such as brewing, but there is reason to suppose that automatic analyses for control purposes may become increasingly possible in the near future; in some cases, the principles on which such analyses are based may themselves serve for automatic process control, giving such advantages as economy of cost and labour and reliability of product, all factors of extreme importance in the struggle for economic survival.