Indirect measurement and control of moisture content during dehydration performed by frying

G Trystram 1 Ioan-Cristian Trelea 2 A Raoult-Wack 3 A Diaz 4 Francis Courtois 1
1 GENIAL - Ingénierie Procédés Aliments
2 GMPA - Génie et Microbiologie des Procédés Alimentaires
3 CIRAD - Centre de Coopération Internationale en Recherche Agronomique pour le Développement
4 CATIE - Center for Tropical Agricultural Research and Education
Abstract : Frying is one of the way for performing drying of food material that permits to obtain very short duration. However the control of such operation is difficult because of the immersion of product into hot oil bath that imply difficult or impossible sensors implementation. Such problems are encoutered for Dehydration Soaking Process (DISP). In the case of Batch drying using frying of food stuffs, an original approach is presented. An indirect measurement of moisture content is performed as a combination of easy to do oil bath temperature mesasurement and an estimator. Validation is provided and performance is well established. Because of the ability of moisture content real time measurements, a control strategy is studied and put into practice. An optimal predictive controller is proprosed, able to put into practice several kind of control objectives. Results are discussed and extension of the strategy is introduced
Keywords : Measurement Control Drying Frying
Type de document :
Article dans une revue
Drying Technology, Taylor & Francis, 1999, 17 (7&8), pp.1627-1637. 〈10.1080/07373939908917641〉
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Soumis le : lundi 12 juin 2017 - 16:51:25
Dernière modification le : jeudi 22 novembre 2018 - 17:47:19
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G Trystram, Ioan-Cristian Trelea, A Raoult-Wack, A Diaz, Francis Courtois. Indirect measurement and control of moisture content during dehydration performed by frying. Drying Technology, Taylor & Francis, 1999, 17 (7&8), pp.1627-1637. 〈10.1080/07373939908917641〉. 〈hal-01537202〉

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