Optimal design of dynamic experiments for improved estimation of kinetic parameters of thermal degradation Original Research Article

Thermal processing is widely used for ensuring food safety and extended shelf life. However, standard methods of thermal processing have a significant impact on food quality due to thermal degradation of nutrients and other quality factors. Model-based methods can be successfully used for thermal process design, optimization and control. However, building sound models requires suitable estimation of the unknown kinetic parameters. Further, the accuracy of these estimates will largely depend on the quality and quantity of the available experimental data.