MODEL IDENTIFICATION AND ON-LINE OPTIMAL CONTROL OF FOOD PROCESSES

real time optimisation Abstract. Food processes are coupled systems that involve heat, mass and momentum transfer together with kinetic processes related to quality and safety. This work is devoted to illustrate how model-based techniques offer the possibility to rationally optimise pro-cesses even in real time. The contribution is mainly based on our group experience and illustrates concepts with several examples such as the refrigeration of fruits, the deep-fat frying of potato chips, the freeze-drying of dairy products and the thermal processing of packaged foods. Coupled Problems 2013 Conference.