DocumentCode
2805697
Title
Modeling heat transfer for optimal control problems in food processing
Author
Fahl, M. ; Sachs, E. ; Schwarz, C.
Author_Institution
Trier Univ., Germany
fYear
2000
fDate
2000
Firstpage
530
Lastpage
535
Abstract
Mathematical modeling plays an increasingly important role in the sterilization of food products. Issues like required sterility or improved sensory quality are part of industrial research efforts involving mathematical models. We give a view into the history and future of models for heat transfer in food products. Numerical results are used to evaluate the various models which are currently used and proposed
Keywords
Fourier series; Navier-Stokes equations; distributed parameter systems; food processing industry; heat transfer; optimal control; reduced order systems; sensitivity; food processing; food products; improved sensory quality; required sterility; sterilization; Chemicals; Containers; Food products; Heat transfer; Heating; Mathematical model; Mathematics; Microorganisms; Optimal control; Temperature sensors;
fLanguage
English
Publisher
ieee
Conference_Titel
Control Applications, 2000. Proceedings of the 2000 IEEE International Conference on
Conference_Location
Anchorage, AK
Print_ISBN
0-7803-6562-3
Type
conf
DOI
10.1109/CCA.2000.897479
Filename
897479
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