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dc.contributor.authorGarcía, Miriam R.-
dc.contributor.authorVilas Fernández, Carlos-
dc.contributor.authorAlonso, Antonio A.-
dc.contributor.authorBalsa-Canto, Eva-
dc.date.accessioned2012-08-28T10:15:24Z-
dc.date.available2012-08-28T10:15:24Z-
dc.date.issued2008-
dc.identifier.citationIV International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain: Model-IT (2008)es_ES
dc.identifier.isbn978-90-66056-41-1-
dc.identifier.urihttp://hdl.handle.net/10261/55110-
dc.description6 páginas, 4 figurases_ES
dc.description.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 operationes_ES
dc.language.isoenges_ES
dc.relation.ispartofseriesActa horticulturaees_ES
dc.relation.ispartofseries802es_ES
dc.rightsopenAccesses_ES
dc.subjectThermal processinges_ES
dc.subjectModel identificationes_ES
dc.subjectModel based controles_ES
dc.subjectReal time optimizationes_ES
dc.titleReal Time Optimization of the thermal processing of bioproducts in batch unitses_ES
dc.typecomunicación de congresoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://www.actahort.org/books/802/802_18.htmes_ES
Appears in Collections:(IIM) Comunicaciones congresos
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