Modelling and control of a continuous frying Process: A simulation study. Part II: Control development

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 75, Issue 1, 1997, Pages 12-16

  Brescia, L ^a   Moreira, R G ^b  

^a Friskies R and D Center   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Constraints; Frying; GPC; Oil content

Indexed keywords

EID: 0347172851     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030897531315     Document Type: Article

References (10)

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10. Brescia, L. and Moreira, R.G., 1996, Modelling and control of a continuous frying process: a simulation study. Part I: Dynamic analysis and system identification, TransIChemE, 75 (CI): 3-11.