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Título

On the optimal control of contact-cooking processes

AutorBanga, Julio R. ; Pan, Zhongli; Singh, R. Paul
Palabras claveOptimal control,
Process optimisation,
Contact-cooking
Thermal processing,
Meat patties
Fecha de publicación2001
EditorElsevier
CitaciónFood and Bioproducts Processing 79(3) : 145-151 (2001)
ResumenIn this study, we have considered the design of optimised thermal processes for the preparation of cooked hamburger patties. For this purpose, advanced dynamic optimisation (optimal control) techniques have been used. These techniques make use of predictive mathematical models of heat and mass transfer, previously validated with experimental studies. The generic optimal control problem considered was formulated as the determination of the optimal cooking conditions to obtain the highest quality product with an ensured final level of safety in a minimum time. The obtained optimal policies (dynamic heating temperatures) show significant advantages over nominal constant temperature processes. These optimisation studies provide new information to design the next generation of grills with dynamic controls to improve the product quality and safety
Versión del editorhttp://dx.doi.org/10.1205/096030801750425235
URIhttp://hdl.handle.net/10261/45309
DOI10.1205/096030801750425235
ISSN0960-3085
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