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Instrumentation and Process Control-1

This document discusses instrumentation and process control for a 3 credit course. It covers topics like instrumentation, process control, measurements, methods of measurements including direct and indirect methods. It classifies measurements as primary, secondary and tertiary. It discusses principles of instrumentation where instruments input a variable and output a signal that can be measured. Process control aims to reduce variability and costs by controlling variables like pressure, temperature and flow. Measurements are essential and involve comparing an unknown quantity to a standard.

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Muhammad Talha
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157 views

Instrumentation and Process Control-1

This document discusses instrumentation and process control for a 3 credit course. It covers topics like instrumentation, process control, measurements, methods of measurements including direct and indirect methods. It classifies measurements as primary, secondary and tertiary. It discusses principles of instrumentation where instruments input a variable and output a signal that can be measured. Process control aims to reduce variability and costs by controlling variables like pressure, temperature and flow. Measurements are essential and involve comparing an unknown quantity to a standard.

Uploaded by

Muhammad Talha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Instrumentation and Process Control

(ChE- 425)
Credit Hours: 3+1

Instructor: Dr. Muhammad Nadeem Amin


INTRODUCTION

INSTRUMENTATION

PROCESS CONTROL

MEASUREMENTS

METHODS OF MEASUREMENTS

DIRECT METHODS

INDIRECT METHODS

CLASSIFICATION OF MEAUREMENTS

PRINCIPLES OF MEASUREMENT INPUT VARIABLES


Instrumentation

 Instrumentation is defined as "the art and science of measurement and control".


Instrumentation can be used to refer to the field in which Instrument technicians and
engineers work in, or it can refer to the available methods and use of instruments.
 Instruments are devices which are used to measure attributes of physical systems.
The variable measured can include practically any measurable variable related to
the physical sciences. These variables commonly include: pressure , flow ,
temperature , level , density , viscosity , radiation , current , voltage , inductance ,
capacitance , frequency ,chemical composition , chemical properties , various
physical properties, etc.
 Instruments can often be viewed in terms of a simple input-output device. For
example, if we "input" some temperature into a thermocouple, it "outputs" some
sort of signal. (Which can later be translated into data.) In the case of this
thermocouple, it will "output" a signal in millivolts.
Process Control

 The purpose of process control is to reduce the variability in final products so that
legislative requirements and consumers’ expectations of product quality and safety
are met.
 It also aims to reduce wastage and production costs by improving the efficiency of
processing. Simple control methods (for example, reading thermometers, noting
liquid levels in tanks, adjusting valves to control the rate of heating or filling), have
always been in place, but they have grown more sophisticated as the scale and
complexity of processing has increased.
 Initially, manually operated valves were replaced by electric or pneumatic
operation and switches for motors were relocated onto control panels.
Measurements of process variables, such as levels of liquids in tanks, pressures, pH,
temperatures, etc., were no longer taken at the site of equipment, but were sent by
transmitters to control panels and gradually processes became more automated.
Process Control

 Automatic control has been developed and applied in almost every sector of the industry.
The impetus for these changes has come from
• Increased competition that forces manufacturers to produce a wider
variety of products more quickly
• Escalating labour costs and raw material costs
• Increasingly stringent regulations that have resulted from increasing
consumer demands for standardized, safe foods and international
harmonization of legislation and standards.
 Some products, new laws require monitoring, reporting and traceability of all batches
produced which has further increased the need for more sophisticated process control.
 All of these requirements have caused manufacturers to upgrade the effectiveness of their
process control and management systems. Advances in microelectronics and
developments in computer software technology, together with the steady reduction in the
cost of computing power, have led to the development of very fast data processing.
These developments are now used at all stages in a manufacturing process which are
follows as,

 Ordering and supplying raw materials.


 Detailed production planning and supervision.
 Management of orders, recipes and batches.
 Controlling the flow of product through the process.
 Controlling process conditions.
 Evaluation of process and product data (for example, monitoring temperature
profiles during heat processing or chilling.
 Control of cleaning-in-place procedures.
 Packaging, warehouse storage and distribution.
Measurements

 Measurements provide us with a means of describing various phenomena in


quantitative terms. It has been quoted "whatever exists, exists in some amount".
 The determination of the amount is measurement all about.
 The measurements are not necessarily carried out by purely mechanical means.
Quantities like pressure, temperature, displacement, fluid flow and associated
parameters, acoustics and related parameters, and fundamental quantities like mass,
length, and time are typical of those which are within the scope of mechanical
measurements.
 The Measurement of a given quantity is essentially an act or result of comparison
between a quantity whose magnitude (amount) is unknown, with a similar quantity
whose magnitude (amount) is known, the latter quantity being called a Standard.
 The two quantities, the amount of which is unknown and another quantity whose
amount is known are compared, the result is expressed in terms of a numerical value.
This is shown in the below figure.
Measurements

Figure: Fundamental of Measuring Process

The results of measurement are meaningful, the basic requirements are:


(i) The standard used for comparison purposes must be accurately defined and should
be commonly acceptable,
(ii) The standard must be of the same character as the measure and (the unknown
quantity or the quantity under measurement).
(iii) The apparatus used and the method adopted for purposes of comparison must be
provable.
Methods of Measurement
The methods of measurement may be broadly classified into two categories:
 Direct Methods.
 In-Direct Methods
Direct Methods
 In these methods, the unknown quantity (also called the measurand) is directly
compared against a standard. The result is expressed as a numerical number and a
unit. Direct methods are quite common for the measurement of physical quantities
like length, mass and time.
Indirect Methods
 Measurements by direct methods are not always possible, feasible and, practicable.
These methods in most of the cases, are inaccurate because they involve human
factors. They are also less sensitive. Hence direct methods are not preferred and are
less commonly used.
Primary, Secondary and Tertiary Measurements

Measurements may be classified as primary, secondary and tertiary based upon whether
direct or indirect methods are used.
Primary Measurements
 A primary measurement is one that can be made by direct observation without involving
any conversion (translation) of the measured quantity into length. Example:
(i) the matching of two lengths, such as when determining the length of an
object with a metre rod.
(ii) The matching of two colors, such as when judging the color of red hot
metals.
Secondary Measurements
 A secondary measurement involves only one translation (conversion) to be done on the
quantity under measurement to convert it into a change of length.
 The measured quantity may be pressure of a gas, and therefore, may not be observable.
Therefore, a secondary measurement requires,
(i) An instrument which translates pressure changes into length changes.
(ii) A length scale or a standard which is calibrated in length units equivalent to
known changes in pressure. Therefore, in a pressure gauge, the primary signal
(pressure) is transmitted to a translator and the secondary signal (length) is
transmitted to observer's eye.
Tertiary Measurements
 A tertiary measurement involves two translations. A typical example of such a
measurement is the measurement of temperature of an object by thermocouple.
 First translation is temperature to voltage. The voltage, in turn, is applied to a
voltmeter through a pair of wires. The second translation is then voltage into length.
The tertiary signal (length change) is transmitted to the observer's brain.

Figure: A typical tertiary measurement


Principles of Measurement Input Variables

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