MODEL PREDICTIVE CONTROL OF THE TEMPERATURE IN DRYING FOOD PRODUCTS

The present work addresses the improvement of the drying process of food products by controlling their temperature, using the model predictive control strategy. Forced convection drying with hot air is considered for the slab shaped food product, described in a 2D geometry. Control is based on the model describing the space and time change of the temperature and concentration of water vapours and liquid water in the porous solid together with pressure, drying air velocity, moisture concentration and temperature change in the drying air. Model predictive control of the temperature inside the food slab is simulated using a typical ramp-constant temperature setpoint and results show the incentives of the proposed control strategy, aimed to conform to the drying program of the temperature for preserving the drying product specific quality.