Yokogawa recently marked its 90th anniversary by laying out plans for an aggressive growth trajectory. Here's Publisher and VP of Content, Keith Larson's take on the Tech Innovation Fair held in Japan.
We polled a distinguished panel of industry experts and advisors for our annual list of the industrys Top 50 instrumentation and controls suppliers in North America. Find out who made this year's list.
Editor in Chief Walt Boyes says the Big Boys are prepared to buy your loyalty with all sorts of goodies, so keep your price high. It's a buyers market out there for the first time in decades. Read why.
Around the Loop columnist Terry K. McMahon reports on the pharma roundtable recently held in California and why process understanding (PU) is the real meaning of the Process Analytical Technology (PAT) guidance.
SECCOs petrochem process facility goes from bare ground to on line in 27 months using a main instrument vendor to engineer and implement automation and control systems, and manage its multiple suppliers.
For operators, engineers, superintendents, plant managers and anyone impacted by process alarms and events, this multimedia tutorial presented by Matrikon reveals the 5 stages to integrating a successful alarm management philosophy.
Fuzzy logic can minimize false alerts without compromising detection and notification of actual events, but there is always a tradeoff between sensitivity and increasing likelihood of false notification.
CONTROL columnist Greg McMillan addresses the use of fine adjustment valves to reduce process variability and suggests that now is a fine time to break away from old valve problems and into model-predictive control.
McMillan and Weiner imagine a transcript of a control engineer on a daytime talk show and offer up the Top 10 reasons why you wont find a model-based control text book anywhere in todays college classroom.
Asset management is like pizza that comes in many flavors and styles. It can be cut into several pieces, cooked with ingredients from home, or ordered out. So, would you like yours thin crust or deep dish?