Optimal heating strategies for a convection oven

Journal of Food Engineering

Volumn 48, Issue 4, 2001, Pages 335-344

  Stigter, J D ^a   Scheerlinck, N ^b   Nicolai B ^b   Van Impe, J F ^a  

^a K ^*  (Belgium)

^b Flanders Center of Postharvest Technology   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BOUNDARY CONDITIONS; CONTAINERS; HEAT CONDUCTION; MATHEMATICAL MODELS; OPTIMAL CONTROL SYSTEMS; RICCATI EQUATIONS; TEMPERATURE CONTROL;

CONVECTION OVENS;

ELECTRIC OVENS;

SOLANUM TUBEROSUM;

EID: 0035372237     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00176-X     Document Type: Article

References (19)

1. Åstrom K., Wittenmark B. Computer controlled systems theory and design. 1984;Prentice-Hall, Englewood Cliffs, NJ.
2. Banga J., Perez-Martin J.M., Gallardo J., Casares J.J. Optimization of the thermal processing of conduction-heated canned foods: study of several objective functions. Journal of Food Engineering. 14:1991;25-51.
3. Bengtsson N.E., Jacobsson B., Dagerskog M. Cooking of beef by oven roasting: a study of heat and mass transfer. Journal of Food Science. 41:1976;1047-1053.
4. Bryson A.E. Jr., Ho Y. Applied optimal control optimization estimation and control. 1975;Wiley, New York.
5. Chen D., Sing R., Haghighi K., Nelson P. Finite element analysis of temperature distribution in microwaved cylindrical potato tissue. Journal of Food Engineering. 18:1993;351-368.
6. Gelb A. Applied optimal estimation. 1974;MIT Press, MA, Cambridge.
7. Mehrmann V. The autonomous linear quadratic control problem - theory and numerical solution. 1990;Springer, Berlin.
8. Mielche M.M. Effect of different temperature control methods on heating time and certain quality parameters of oven-roasted beef. Journal of Food Process Engineering. 15:1992;131-142.
9. Nadkarni M.M., Hatton T. Optimal nutrient retention during the thermal processing of conduction-heated canned foods: application of the distributed minimum principle. Journal of Food Science. 50:1985;1312-1321.
10. Nicolaï B.M., De Baerdemaeker J. Sensitivity analysis with respect to the surface heat transfer coefficient as applied to thermal process calculations. Journal of Food Engineering. 28:1996;21-33.
11. Noël, J.-Y., Ovenden, N.A., & Pochini, I. (1998). Prediction of flow and temperature distribution in a domestic forced convection electric oven. In C. Skjöldebrand, & G. Trystram, (Eds.), Automatic control of food and biological process proceedings (pp. 21-23). Sweden: Göteborg.
12. Ohlsson T. Optimal sterilization temperatures for sensory quality in cylindrical containers. Journal of Food Science. 45:1980;1517-1521.
13. Paloheimo, M., Malkki, Y., & Kaijaluoto, S. (1984). Optimization of baking processes: Combined heat transfer. In P. Zeuthen, (Ed.), Thermal processing and quality of foods (pp. 487-491). Elsevier, London, UK.
14. Ryckaert V.G., Claes J.E., Van Impe J.F. Model-based temperature control in ovens. Journal of food engineering. 39:1999;47-58.
15. Safonov M.G., Chiang R.Y., Limebeer D.J.N. Hankel model reduction without balancing - a descriptor approach. IEEE Transactions on Automatic Control. 4:1990;496-502.
16. Saguy I., Karel M. Optimal retort temperature profile in optimizing thiamin retention in conduction-type heating of canned foods. Journal of Food Science. 44:1979;1486-1490.
17. Segerlind L. Applied finite element analysis. 2nd ed. 1984;Wiley, New York.
18. Verboven P., Scheerlinck N., Baerdemaeker J.D., Nicolaï B.M. Computational fluid dynamics modelling and validation of the isothermal airflow in a forced convection oven. Journal of Food Engineering. 43:2000a;41-53.
19. Verboven P., Scheerlinck N., Baerdemaeker J.D., Nicolaï B.M. Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven. Journal of Food Engineering. 43:2000b;61-73.