The course will provide an overview of major techniques and procedures used in on-line, in-line and non-invasive process analysis. Sufficient knowledge will be provided to allow engineers and others to appreciate the scope of different analytical techniques and the challenges that need to be considered when implementing plant-based measurements.
The topics will include:
- the advantages and limitations of atline, on-line, in-line and non-invasive analysis
- the analytical characteristics of spectroscopic and chromatographic techniques
- calibration issues
- recent developments in process measurements, and
- selection of methodology.