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Real Time Optimization of the thermal processing of bioproducts in batch units

AuthorsGarcía, Miriam R. ; Vilas Fernández, Carlos ; Alonso, Antonio A. ; Balsa-Canto, Eva
KeywordsThermal processing
Model identification
Model based control
Real time optimization
Issue Date2008
CitationIV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT (2008)
SeriesActa horticulturae
AbstractThe thermal processing of packaged foods in batch retorts is a standard opera¬tion in the food industry where it is of vital importance to reduce the activity of the harmful micro-organisms to a given level and to stabilize the bioproduct for sub¬sequent storage. However, as part of the thermal processing, organoleptic properties of the food product are also deteriorated. Thus being pertinent to find the operation conditions that may satisfy both safety and quality criteria. This work presents the theoretical development and experimental validation of the real time dynamic optimization of the process with the objective of guaranteeing the maximization of the surface retention of nutrients while satisfying the micro¬biological requirements under typical perturbed process operation
Description6 páginas, 4 figuras
Publisher version (URL)http://www.actahort.org/books/802/802_18.htm
Appears in Collections:(IIM) Comunicaciones congresos
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