M. Abud, F. Courtois, C. Bonazzi, and J. J. Bimbenet, Processing quality of rough rice during drying ? modelling of head rice yield versus moisture gradients and kernel temperature, Journal of Food Engineering, vol.45, issue.3, pp.161-169, 2000.
DOI : 10.1016/S0260-8774(00)00057-1
URL : https://hal.archives-ouvertes.fr/hal-01200659

G. Alvarez, Etude des transferts de chaleur et de matière au sein d'un échangeur complexe de type « palette, Thèse de doctorat, 1992.

G. Alvarez and G. Trystram, Design of a new strategy for the control of the refrigeration process: fruit and vegetables conditioned in a pallet, Food Control, vol.6, issue.6, pp.347-355, 1995.
DOI : 10.1016/0956-7135(95)00046-1

G. F. Andrews, The yield equations in the modeling and control of bioprocesses, Biotechnology and Bioengineering, vol.5, issue.5, pp.549-556, 1993.
DOI : 10.1002/bit.260420502

G. Bastin and D. Dochain, On-line estimation and adaptive control of bioreactors, Analytica Chimica Acta, vol.243, 1990.
DOI : 10.1016/S0003-2670(00)82585-4

J. T. Betts, Practical Methods for Optimal Control using Nonlinear Programming, Applied Mechanics Reviews, vol.55, issue.4, 2001.
DOI : 10.1115/1.1483351

L. Boillereaux and . Inp-grenoble, Estimation d'état de procédés non linéaires: méthode à horizon glissant avec indicateur de qualité, 1996.

B. Broyart, Modélisation des phénomènes de transfert et des modifications de qualité induites lors de la cuisson d'un biscuit sec en continu, Thèse de doctorat, Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, 1998.

A. E. Bryson, Dynamic optimization, 1999.

A. Capbern, Etude et modélisation des cinétiques de réaction et de transfert de solutés au cours de l'affinage des fromages, 2000.

E. Charikane and G. Trystram, Les besoins en capteurs dans les années à venir pour l'agriculture et l'alimentaire. Les mesures en agro-alimentaire, 6 avril, 2000.

J. C. Charpentier, The Future of Chemical Engineering: Did You Say The Triplet 'Processus-Product-Process' Engineering?, CHIMIA International Journal for Chemistry, vol.56, issue.4, pp.15-18, 2002.
DOI : 10.2533/000942902777680630

A. Cheruy and J. M. Flaus, Des mesures indirectes à l'estimation en ligne. Capteurs et mesures en biotechnologie, J. Boudrant, G. Corrieu, P. Coulet. Lavoisier, pp.443-483, 1994.

A. R. Cockshott and B. E. Hartman, Improving the fermentation medium for Echinocandin B production part II: Particle swarm optimization, Process Biochemistry, vol.36, issue.7, pp.661-669, 2001.
DOI : 10.1016/S0032-9592(00)00261-2

T. Coleman, M. A. Branch, and A. Grace, Optimisation toolbox for Matlab, 1999.

G. Corrieu, B. Perret, and F. Merican, Dispositif de perte de charge et de mesure de débit et application à un procédé de contrôle de l'évolution de la fermentation brassicole, 1996.

G. Corrieu, I. C. Trelea, and B. Perret, On-line estimation and prediction of density and ethanol evolution in the brewery. Master Brewer's Association of the, Americas Technical Quarterly, vol.37, issue.2, pp.173-181, 2000.

F. Courtois, A. Lebert, A. Duquenoy, J. C. Lasseran, and J. J. Bimbenet, MODELLING OF DRYING IN ORDER TO IMPROVE PROCESSING QUALITY OF MAIZE, Drying Technology, vol.15, issue.4, pp.927-945, 1991.
DOI : 10.1080/07373939108916728

J. C. Doyle, Guaranteed margins for LQG regulators, IEEE Transactions on Automatic Control, vol.23, issue.4, pp.756-757, 1978.
DOI : 10.1109/TAC.1978.1101812

O. Duthoit, Study of the yeast strain impact on aroma production during beer fermentation, Master of Science in Biotechnology, 2002.

E. Haloui, N. E. Picque, D. Corrieu, and G. , Mesures physiques permettant le suivi biologique de la fermentation alcoolique en oenologie, Science des Aliments, vol.7, pp.241-265, 1987.

E. Haloui, N. E. Picque, D. Corrieu, and G. , Alcoholic fermentation in winemaking: On-line measurement of density and carbon dioxide evolution, Journal of Food Engineering, vol.8, issue.1, pp.17-30, 1988.
DOI : 10.1016/0260-8774(88)90033-7

E. Haloui and N. E. , Suivi, contrôle et modélisation de la fermentation alcoolique en oenologie, Thèse de doctorat, 1989.

S. Engan, ORGANOLEPTIC THRESHOLD VALUES OF SOME ALCOHOLS AND ESTERS IN BEER, Journal of the Institute of Brewing, vol.35, issue.1, pp.33-36, 1972.
DOI : 10.1002/j.2050-0416.1972.tb03425.x

C. Fourteau, Contrôle optimal de la qualité en fermentation alcoolique, Thèse CNAM, Conservatoire Nationale des Arts et Métiers, 2000.

P. E. Gill, W. Murray, and M. H. Wright, Practical optimization, 1981.

D. E. Goldberg, Genetic algorithms in search, optimisation, and machine learning, 1989.

H. Fibrianto, L. Boillereaux, and J. M. Flaus, Hybrid automata for linearizing the model of high-pressure thawing, Control Engineering Practice, vol.11, issue.11, p.11, 2003.
DOI : 10.1016/S0967-0661(02)00235-6

S. V. Ilyukhin, T. A. Haley, and R. K. Singh, A survey of control system validation practices in the food industry, Food Control, vol.12, issue.5, pp.297-304, 2001.
DOI : 10.1016/S0956-7135(01)00014-7

I. Ioannou, L. Agioux, N. Perrot, G. Mauris, and G. Trystram, Processing operator reasoning and its uncertainty to control cheese ripening : a fuzzy symbolic approach, th International conference on Information Processing and Management of Uncertainty in Knowledge-based Systems (IPMU). 1-5 juillet, pp.905-911, 2002.

J. Kennedy and R. C. Eberhart, Swarm Intelligence, 2001.
DOI : 10.1007/0-387-27705-6_6

S. Kirkpatrick, G. C. Jr, and M. P. Vecchi, Optimization by Simulated Annealing, Science, vol.220, issue.4598, pp.671-680, 1983.
DOI : 10.1126/science.220.4598.671
URL : http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.123.7607

S. Landaud, I. C. Trelea, E. Latrille, D. Picque, and G. Corrieu, Développement de capteurs logiciels et modélisation de la fermentation alcoolique pour améliorer la qualité de la bière, 1999.

S. Landaud, E. Latrille, and G. Corrieu, Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation, Journal of the Institute of Brewing, vol.48, issue.2, pp.107-117, 2001.
DOI : 10.1002/j.2050-0416.2001.tb00083.x

E. Latrille, Suivi de la fabrication du yaourt brassé : Instrumentation, mesure indirecte et modélisation prédictive par réseaux de neurones, Thèse de doctorat, 1994.

E. Latrille, I. C. Trelea, G. Corrieu, T. Cosson, J. L. Fuentes et al., Développement de capteur logiciel pour l'estimation et la prédiction de production d'enzymes cellulolytiques dans un procédé fed-batch, SIMO 2002 : Systèmes d'Information, pp.24-25, 2002.

K. S. Lee, I. S. Chin, H. J. Lee, and J. H. Lee, Model predictive control technique combined with iterative learning for batch processes, AIChE Journal, vol.40, issue.10, pp.45-2175, 1999.
DOI : 10.1002/aic.690451016

G. P. Liu, J. B. Yang, and J. F. Whidborne, Multiobjective optimisation and control, 2001.

D. J. Mackay, Bayesian Interpolation, Neural Computation, vol.49, issue.3, pp.415-447, 1992.
DOI : 10.1093/comjnl/11.2.185

W. Mekarapiruk and R. Luus, Optimal control by iterative dynamic programming with deterministic and random candidates for control. Industrial & engineering chemistry research, pp.84-91, 2000.
DOI : 10.1021/ie990381t

J. A. Nedler and R. Mead, A simplex method for function minimization, Computer Journal, vol.7, pp.308-313, 1964.

J. P. Obert, S. Rambhatla, M. Marin, I. C. Trelea, and M. J. Pikal, Use of a one dimensional model to guide experimental studies in freeze-drying process optimisation : determination and effect of input parameters to run the model, 2000.

J. P. Obert, Modélisation, optimisation, et suivi en ligne du procédé de lyophilisation. Application à l'amélioration de la productivité et de la qualité des bactéries lactiques lyophilisées, Thèse de doctorat, 2001.

A. Olmos, I. C. Trelea, F. Courtois, C. Bonazzi, and G. Trystram, DYNAMIC OPTIMAL CONTROL OF BATCH RICE DRYING PROCESS, Drying Technology, vol.101, issue.2, pp.1319-1345, 2002.
DOI : 10.1081/DRT-120005855
URL : http://prodinra.inra.fr/ft/48F7175A-66B1-4F9F-BB0A-2ED8C74954F6

A. Olmos, I. C. Trelea, I. Poligné, A. Collignan, B. Broyart et al., Optimal operating conditions calculation for a pork meat dehydration-impregnation soaking process (soumis), 2003.
DOI : 10.1016/j.lwt.2004.02.010

I. Poligné, A. Collignan, and G. Trystram, Characterization of traditional processing of pork meat into boucan?, Meat Science, vol.59, issue.4, pp.377-389, 2001.
DOI : 10.1016/S0309-1740(01)00090-0

A. L. Raoult-wack, S. Guilbert, L. Maguer, M. Rios, and G. , SIMULTANEOUS WATER AND SOLUTE TRANSPORT IN SHRINKING MEDIA - PART 1, Drying Technology, vol.20, issue.3, pp.589-612, 1991.
DOI : 10.1016/0260-8774(89)90018-6

M. H. Riahi, Modélisation des cinétiques de désacidification des caillées d'un fromage modèle en fonction de la température et de l'humidité relative de l'enceinte d'affinage, 2003.

A. Schneider, Authenticité des produits: développement des méthodes statistiques pour l'analyse des données spectrales (applications aux vins), 2000.

D. S. Sivia, Data analysis: a bayesian tutorial, 1996.

J. Steyer, P. Buffiere, D. Rolland, and R. Moletta, Advanced control of anaerobic digestion processes through disturbances monitoring, Water Research, vol.33, issue.9, pp.2059-2068, 1999.
DOI : 10.1016/S0043-1354(98)00430-8

S. Tada, T. Takeuchi, H. Sone, S. Yamano, M. A. Schofield et al., Pilot-scale brewing with industrial scale yeasts which produce the alpha-acetolactate decarboxylase of Acetobacter aceti ssp. xylinum, Proceedings of the 25th European Brewing Convention, pp.369-376, 1995.

L. Thevenon and J. M. Flaus, Modular representation of complex hybrid systems: application to the simulation of batch processes. Simulation Practice and Theory, pp.283-306, 2000.

M. Titica and . Inp-grenoble, Contrôle du profil aromatique de la bière lors de la fermentation alcoolique, 2000.

M. Titica, S. Landaud, I. C. Trelea, L. Latrille, G. Corrieu et al., Modeling of the kinetics of higher alcohol and ester production based on CO 2 emission with a view to control of beer flavor by temperature and top pressure, Journal of the American Society of Brewing Chemists, vol.58, issue.4, pp.167-174, 2000.

I. C. Trelea, Contribution à la commande prédictive sous contraintes des procédés discontinus non linéaires utilisés dans l'industrie alimentaire, Thèse de doctorat, 1997.

I. C. Trelea, A. L. Raoult-wack, and G. Trystram, Application and interest of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration). Food Science and Technology International, pp.459-465, 1997.

I. C. Trelea, G. Trystram, G. Courtois, and F. , Optimal constrained non-linear control of batch processes: Application to corn drying, Journal of Food Engineering, vol.31, issue.4, pp.403-421, 1997.
DOI : 10.1016/S0260-8774(96)00096-9
URL : https://hal.archives-ouvertes.fr/hal-01201728

I. C. Trelea, G. Trystram, F. Courtois, A. L. Raoult-wack, and A. Diaz, Modélisation et commande des procédés de friture. Dans La friture -Maîtrise du procédé et de la qualité des produits, pp.77-82, 1997.

I. C. Trelea, G. Alvarez, and G. Trystram, NONLINEAR PREDICTIVE OPTIMAL CONTROL OF A BATCH REFRIGERATION PROCESS, Journal of Food Process Engineering, vol.15, issue.1, pp.1-32, 1998.
DOI : 10.1021/ie00030a013

I. C. Trelea, . Umr, and . Gmpa, NND : Neural network toolbox for dynamic models, 1999.

I. C. Trelea, L. Latrille, S. Landaud, and G. Corrieu, Reliable estimation of the key variables and of their rates of change in alcoholic fermentation, Bioprocess and Biosystems Engineering, vol.24, issue.4, pp.227-237, 2001.
DOI : 10.1007/s004490100258

I. C. Trelea, M. Titica, S. Landaud, E. Latrille, G. Corrieu et al., Predictive modelling of brewing fermentation: from knowledge-based to black-box models, Mathematics and Computers in Simulation, vol.56, issue.4-5, pp.405-424, 2001.
DOI : 10.1016/S0378-4754(01)00311-1

I. C. Trelea, S. Landaud, E. Latrille, and G. Corrieu, Prediction of confidence limits for the diacetyl concentration during beer fermentation, Journal of the American Society of Brewing Chemists, vol.60, issue.2, pp.77-87, 2002.

I. C. Trelea, The particle swarm optimization algorithm: convergence analysis and parameter selection, Information Processing Letters, vol.85, issue.6, pp.317-325, 2003.
DOI : 10.1016/S0020-0190(02)00447-7
URL : https://hal.archives-ouvertes.fr/hal-01313364

I. C. Trelea, M. Titica, and G. Corrieu, Dynamic optimisation of the aroma production in brewing fermentation, Journal of Process Control, vol.14, issue.1, 2003.
DOI : 10.1016/S0959-1524(03)00007-6

G. Trystram, Caractérisation et maîtrise des dynamiques des procédés des industries alimentaires, Mémoire d'habilitation à diriger des recherches, 1993.

G. Trystram, I. C. Trelea, A. L. Raoult-wack, A. Diaz, and F. Courtois, INDIRECT MEASUREMENT AND CONTROL OF MOISTURE CONTENT DURING DEHYDRATION PERFORMED BY FRYING, Drying Technology, vol.17, issue.7-8, pp.7-8, 1999.
DOI : 10.1006/fstl.1996.0075
URL : https://hal.archives-ouvertes.fr/hal-01222407

G. Trystram, Automatisme et procédés industriels agroalimentaires. Techniques de l'Ingénieur, traité Agroalimentaire, pp.1290-1291, 2003.

K. J. Versyck, K. Bernaerts, A. H. Geeraerd, and J. F. Van-impe, Introducing optimal experimental design in predictive modeling: A motivating example, International Journal of Food Microbiology, vol.51, issue.1, pp.39-51, 1999.
DOI : 10.1016/S0168-1605(99)00093-8

O. Vitrac, Caractérisation expérimentale et modélisation de l'opération de friture, Thèse de doctorat, 2000.

L. A. Williams, Heat release in alcoholic fermentation : a critical reappraisal, American Journal of Oenology and Viticulture, vol.33, issue.3, pp.149-153, 1982.