Advances in modelling, control and optimisation of food processes
(2013) Food Science & Technology — Vol. 27, n° 2, p. 18-21 (2013)
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- Abstract
- A number of achievable scientific and technological objectives are proposed aiming at ensuring product quality, flexibility and efficient operation, compliant with the environment. The CAFE project [Computer-Aided Food processes for control Engineering) aims to extract as much information as possible from the process plant in the form of precise estimations of unmeasured variables defining. It aims to save and encode in a reliable and usable way, basically via physical/deterministic models. Ice cream crystallization is one process under CAFE that is carried out in a tubular reactor. The crystal size and the ice cream viscosity can be of major importance in the quality of the produced ice cream. Wine fermentation is typically characterized by a yeast growth for which nitrogen is the limiting substrate, and by the ethanol synthesis from the glucose. This can be achieved by using the mathematical concept of convex basis.
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Dochain, D. (2013). Advances in modelling, control and optimisation of food processes. Food Science & Technology, 27(2), 18-21. https://hdl.handle.net/2078.5/191618 (Original work published 2013)