A novel, efficient and reliable method for thermal process design and optimization. Part I: theory
- 31 May 2002
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 52 (3), 227-234
- https://doi.org/10.1016/s0260-8774(01)00110-8
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Optimal Control of the Sterilization of Prepackaged FoodSIAM Journal on Optimization, 2000
- Modelling and control of natural convection in canned foodsIMA Journal of Applied Mathematics, 1999
- Robust optimal receding horizon control of the thermal sterilization of canned foodsJournal of Food Engineering, 1999
- Unsteady Two-Dimensional Flows in Complex Geometries: Comparative Bifurcation Studies with Global Eigenfunction ExpansionsSIAM Journal on Scientific Computing, 1997
- Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures: A reviewCritical Reviews in Food Science and Nutrition, 1997
- Improving canned food quality with variable retort temperature processesTrends in Food Science & Technology, 1997
- PREDICTING INTERNAL TEMPERATURE RESPONSE TO CONDUCTION-HEATING OF ODD-SHAPED SOLIDSJournal of Food Process Engineering, 1997
- New semi-empirical approach to handle time-variable boundary conditions during sterilisation of non-conductive heating foodsJournal of Food Engineering, 1995
- The Proper Orthogonal Decomposition in the Analysis of Turbulent FlowsAnnual Review of Fluid Mechanics, 1993
- Optimization of the thermal processing of conduction-heated canned foods: Study of several objective functionsJournal of Food Engineering, 1991