Advanced control methods for French fry quality improvement

Describes the results of a TCS Programme that investigated approaches for the improved control of a French fry production line. Initial knowledge elicitation from process experts, coupled with data analysis, revealed the existing operational strategy. The information gathered highlighted limitations of the current strategy, indicated how it could be improved on and allowed a benefits analysis to be undertaken to financially justify the work. Results from the implementation of the control enhancements demonstrate that the predicted improvements were achieved.