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Modélisation et commande des procédés discontinus alimentaires et biologiques

Abstract : Introduction Specificity of food and biological processes Specificity of batch processes Areas of research Modelling Why establish models? Which models for which use? Reliability of models and uncertainties Indirect measurement, estimation of the state and the parameters. Software sensors Why develop software sensors? Apriori knowledge and real time measurements Indirect measure Estimation of the state and the parameters Prediction Reliability of estimations and uncertainty Control and optimization What type of control for batch processes? Prediction, constraint satisfaction, optimization What level of feedback for the implementation? What numeric methods for dynamic optimization? Uncertainties on the control. Consequences for the process
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Contributor : Ioan-Cristian Trelea <>
Submitted on : Monday, June 12, 2017 - 3:41:11 PM
Last modification on : Saturday, May 2, 2020 - 4:30:04 PM
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  • HAL Id : tel-01537446, version 1



Ioan-Cristian Trelea. Modélisation et commande des procédés discontinus alimentaires et biologiques. Sciences de l'ingénieur [physics]. Université paris 13, 2003. ⟨tel-01537446⟩



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