Modelling of a continuous food pressing process by dimensional analysis

This paper focuses on the development of a mathematical model of a continuous pressing operation where biscuit shape is formed. It identifies a functional relationship and predicts its parameter values using a set of observed data. Dimensional analysis was used to model biscuit thickness as a non-linear function of a number of predictor variables and multiple regression was applied for parameter estimation of the model. The results were satisfactorily tested against real data.