Potato chips and microchips are more similar than commonly believed

IEEE Control Systems

Volumn 26, Issue 4, 2006, Pages 40-53

  Nikolaou, Michael ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85008049845     PISSN: 1066033X     EISSN: None     Source Type: Journal    
DOI: 10.1109/MCS.2006.1657875     Document Type: Article

References (58)

1. M. Abrahams “The 1995 Ig nobel prize winners” [Online]. Available: http://www.improbable.com/ig/ig-pastwinners.html#igl995
2. D.M.R. Georget, R. Parker, and A.C. Smith, “A study of the effects of water-content in the compaction behavior of breakfast cereal flakes,” Powder Technol., vol. 81, no. 2, pp. 189-195,1994.
3. M. Abrahams, The Best of Annals of Improbable Research. San Francisco, CA: Freeman, 1998.
4. L. DeLong, “Engineering bytes and bites” [Online]. Available: http://www.eweek.org/site/news/Features/chips.shtml
5. S. Bains, “Microchips are like potato chips,” Wired, 2005 [Online]. Available: http://www.wired.com/wired/archive/13.09/start_pr.html.
6. S.A. Matz, Snack Food Technology, 3rd ed. New York: Van Nostrand Reinhold, 1993.
7. U.S. Census Bureau, “2002 economic census industry series report,” 2002 [Online]. Available: http://www.census.gov/epcd/ec97/industry/E311919.HTM
8. Anonymous, “Global snack food industry trends,” Snack Food Wholesale Bakery, vol. 93, no. 7, p. 64,2004.
9. W.C. Willett and M.J. Stampfer, “Rebuilding the food pyramid: Overview/the food guide pyramid (sidebar),” 2002 [Online]. Available: http://www.sciam.com/article.cfm?articleID=000A97BD-80FC-lDF6-9733809EC588EEDF&sc=I100322
10. Anonymous, “Snacking, the all-american pastime,” Snack Food Wholesale Bakery, vol. 93, no. 5, pp. SI-34,2004.
11. T.P. Shukla, “Future snacks and snack food technology,” Cereal Foods World, vol. 39, no. 9, pp. 704-705,1994.
12. T.P. Shukla, “Modern snack foods,” Cereal Foods World, vol. 45, no. 10, pp. 477, 2000.
13. Snack Food Association, “Directory” [Online]. Available: http://www.sfa.org/membership/directory.aspx
14. H. McGee, The Curious Cook: More Kitchen Science and Lore. New York: Wiley, 1992.
15. H. McGee, On Food and Cooking. New York: Scribner, 2004.
16. M. Nikolaou, “Computer-aided process engineering in the snack food industry,” in Proc. 5th Int. Conf. Chemical Process Control, Tahoe City, California, pp. 61-69,1997.
17. J. Harper, Extrusion of Foods, vol. 1. Boca Raton, FL: CRC, 1981.
18. N. Frame, The Technology of Extrusion Cooking, 1st ed. Glasgow, U.K.: Blackie, 1994.
19. J. Harper, “Food extruders and their applications,” in Extrusion Cooking, C. Mercier, P. Linko, and J. Harper, Eds. St. Paul, MN: American Association of Cereal Chemists, 1989, pp. 1–15.
20. C. Mercier, P. Linko, and J. Harper, Eds. Extrusion Cooking, St. Paul, MN: American Association of Cereal Chemists, 1998.
21. F.G. Martelli, Twin-Screw Extruders: A Basic Understanding. New York: Van Nostrand Reinhold, 1983.
22. T. Eerikainen and P. Linko, “Extrusion cooking modeling, control, and optimization,” in Extrusion Cooking, C. Mercier, P. Linko, and J. Harper, Eds. St. Paul, MN: American Association of Cereal Chemists, 1989, pp. 157–204.
23. P.J. Fellows, Food Processing Technology—Principles and Practice, 2nd ed. Cambridge, U.K.: Woodhead Publishing, 2000.
24. Wikipedia, “Potato chip” [Online]. Available: http://www.wikipedia.org
25. W.Y. Feng, M. Shouche, and M. Nikolaou, “Modeling and predictive control of a continuous fryer,” presented at AIChE Annu. Meeting, Miami Beach, FL, 1995, Paper 173j.
26. S.A. Roberts and R.C.E. Guy, “Metastable states in a food extrusion cooker,” J. Food Eng., vol. 6, no. 2, pp. 103-112,1987.
27. H. Sarimveis, H. Genceli, and M. Nikolaou, “Design of robust nonsquare constrained model predictive control,” AIChE J., vol. 42, no. 9, pp. 2582-2593,1996.
28. Z. Vickers, “Sensory, acoustical, and force-deformation measurements of potato-chip crispness,” J. Food Sci., vol. 52, no. 1, pp. 138-140,1987.
29. H.L. Yu and J.F. MacGregor, “Multivariate image analysis and regression for prediction of coating content and distribution in the production of snack foods,” Chemometrics Intell. Laboratory Syst., vol. 67, no. 2, pp. 125-144,2003.
30. H.L. Yu, J.F. MacGregor, G. Haarsma, and W. Bourg, “Digital imaging for online monitoring and control of industrial snack food processes,” Ind. Eng. Chem. Res., vol. 42, no. 13, pp. 3036-3044,2003.
31. G. Roudaut, C. Dacremont, B.V. Pamies, B. Colas, and M. Le Meste, “Crispness: A critical review on sensory and material science approaches,” Trends Food Sci. Technol., vol. 13, no. 6–7, pp. 217-227,2002.
32. B. Bhandari, B. D’Arcy, and G. Young, “Flavour retention during high temperature short time extrusion cooking process: A review,” Int. J. Food Sci. Technol., vol. 36, no. 5, pp. 453-461, 2001.
33. W.E. Riha and C.T. Ho, “Flavor generation during extrusion cooking,” in Process-Induced Chemical Changes in Food, 1998, vol. 434, Advances in Experimental Medicine and Biology, pp. 297-306.
34. W.E. Riha and C.T. Ho, “Formation of flavors during extrusion cooking,” Food Revs. Int., vol. 12, no. 5, pp. 351-373, 1996.
35. M. Fischetti, “Case cracked,” Sci. Amer., vol. 293, no. 5, pp. 106-107, 2005.
36. M. Nikolaou, “Model predictive controllers: A critical synthesis of theory and industrial needs,” in Advances in Chemical Engineering Series, G. Stephanopoulos, Ed. New York: Academic, 2001.
37. G. Mottur, “A scientific look at potato chips-the original savory snack,” Cereal Foods World, vol. 34, no. 8, pp. 620-626, 1989.
38. T.A. Haley and S.J. Mulvaney, “Online system identification and control design of an extrusion cooking process: Part I. System identification,” Food Control, vol. 11, no. 2, pp. 103-120, 2000.
39. T.A. Haley and S.J. Mulvaney, “Online system identification and control design of an extrusion cooking process. Part II. Model predictive and inferential control design,” Food Control, vol. 11, no. 2, pp. 121-129, 2000.
40. C.H. Li, “Modelling extrusion cooking,” Food Bioproducts Process., vol. 77, no. C1, pp. 55-63, 1999.
41. L. Levine, S. Symes, and S. Weimer, “Automatic control of moisture in food extruders,” J. Food Eng., vol. 6, pp. 97-115, 1986.
42. B.E. Farkas, R.P. Singh, and T.R. Rumsey, “Modeling heat and mass transfer in immersion frying. 1. Model development,” J. Food Eng., vol. 29, no. 2, pp. 211-226, 1996.
43. N. Mittelman, S. Mizrahi, and Z. Berk, “Heat and mass transfer in frying,” in Engineering and Food, Chapter 12, B.M. McKenna, Ed. Amsterdam, The Netherlands: Elsevier, 1984, pp. 109-116.
44. Y. Huang, A.D. Whittaker, and R.E. Lacey, “Neural network prediction modeling for a continuous, snack food frying process,” Trans. ASAE, vol. 41, no. 5, pp. 1511-1517, 1998.
45. Y. Huang, A.D. Whittaker, and R.E. Lacey, “Internal model control for a continuous, snack food frying process using neural networks,” Trans. ASAE, vol. 41, no. 5, pp. 1519-1525, 1998.
46. L. Brescia and R.G. Moreira, “Modelling and control of a continuous frying process: A simulation study. 1. Dynamic analysis and system identification,” Food Bioproducts Process., vol. 75, no. C1, pp. 3-11, 1997.
47. L. Brescia and R.G. Moreira, “Modelling and control of a continuous frying process: A simulation study. 2. Control development,” Food Bioproducts Process., vol. 75, no. C1, pp. 12-16, 1997.
48. G.J. Haarsma and M. Nikolaou, “Multivariate controller performance monitoring: Lessons from an application to a snack food process,” presented at AIChE Annu. Meeting, 1999.
49. F. Durst, D. Milojevic, and B. Schonung, “Eulerian and lagrangian predictions of particulate two-phase flows: A numerical study,” Appl. Math. Modeling, vol. 8, no. 2, pp. 101-115, 1984.
50. P. Rice and M.H. Gamble, “Technical note: Modeling moisture loss during potato slice frying,” Int. J. Food Sci. Technol., vol. 24, pp. 183-187, 1989.
51. R.B. Bird, W.E. Stewart, and E.N. Lightfoot, Transport Phenomena, 2nd ed. New York: Wiley, 2002.
52. B.E. Farkas, “Modeling immersion frying as a moving boundary problem,” Ph.D. dissertation, UC, Davis, 1994.
53. M.H. Gamble and P. Rice, “The effects of slice thickness on potato crisp yield and composition,” J. Food Eng., vol. 8, no. 1, pp. 31-46, 1988.
54. M.H. Gamble, P. Rice, and J.D. Selman, “Relation between oil uptake and moisture loss during frying of potato slices from c.v. record UL tubers,” Int. J. Food Sci. Technol., vol. 22, pp. 233-241, 1987.
55. G. Marquez and M.C. Anon, “Influence of reducing sugars and amino acids in color development of fried potatoes,” J. Food Sci., vol. 51, no. 1, pp. 157-160, 1986.
56. J. Diamond, Guns, Germs, and Steel. New York: Norton, 1999.
57. M. Battacharya and M.A. Hanna, “Influence of process and product variables on extrusion energy and pressure requirements,” J. Food Eng., vol. 6, pp. 153-163, 1987.
58. M. Morari and E. Zafiriou, Robust Process Control. Englewood Cliffs, NJ: Prentice-Hall, 1989.