Share

Optimal design of dynamic experiments for the parameter estimation of conduction heated foods.

Author(s) : BERHANE N. H., SCHEERLINCK N., VERNIEST R., et al.

Summary

The objective of the paper was to estimate the thermophysical properties of conduction heated foods by using the hot wire probe method. In this technique, heat is generated in a cylindrical probe, which is inserted into the food and the thermophysical properties are derived from the temperature course inside the probe.

Details

  • Original title: Optimal design of dynamic experiments for the parameter estimation of conduction heated foods.
  • Record ID : 2002-1359
  • Languages: English
  • Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
  • Publication date: 2000/06/26
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (13)
See the conference proceedings

Indexing