Optimal boundary control of a contact thawing process for foodstuff

被引：4

作者：

Backi, Christoph Josef ^{[1
]}

Leth, John ^{[2
]}

Gravdahl, Jan Tommy ^{[3
]}

机构：

[1] Norwegian Univ Sci & Technol, Dept Chem Engn, N-7491 Trondheim, Norway

[2] Aalborg Univ, Dept Elect Syst, DK-7220 Aalborg, Denmark

[3] Norwegian Univ Sci & Technol, Dept Engn Cybernet, N-7491 Trondheim, Norway

来源：

IFAC PAPERSONLINE | 2016年 / 49卷 / 07期

关键词：

Thawing; Foodstuff; Partial Differential Equations; Optimal Control; MPC;

D O I：

10.1016/j.ifacol.2016.07.243

中图分类号：

TP [自动化技术、计算机技术];

学科分类号：

0812 ;

摘要：

In this work an approach for thawing blocks of foodstuff, in particular fish, is introduced. The functional principle is based on plate freezer technology, which has been used in industry for decades. The aim of this work is to describe the temperature dynamics of this thawing process by means of partial differential equations (PDEs) and control the boundary conditions in an optimal way. The PDE describing the temperature dynamics is based on the diffusion equation with state-dependent parameter functions. (C) 2016, IFAC (International Federationof Automatic Control) Hosting by Elsevier Ltd. All rights reserved.

引用

页码：183 / 188

页数：6

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