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Document IIF

Modèles à complexité réduite pour simuler les procédures de réfrigération alimentaires.

Reduced complexity models to simulate food refrigeration processes.

Auteurs : LOVATT S. J., NORTH M. F., CARSON J. K.

Résumé

Sophisticated food products increasingly require that the processes to produce them be designed precisely to satisfy their high quality and safety specifications. This precise design can be achieved through the use of mathematical modelling approaches, but there are important constraints on these approaches that have prevented their use by many process designers. The paper describes how the importance of these constraints can be reduced through a strategy of starting with sophisticated models of thermal food processing, identifying and selecting models where complexity reduction can be applied and then reducing model complexity by replacing partial differential equation-based models with ordinary differential equation-based models, and ordinary differential equation models with algebraic models; or by concealing sophisticated models behind simplified interfaces. Brief case studies attempt to roughly quantify the benefits of this approach and compare these benefits with the increased model and software development time required to reduce model complexity.

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Détails

  • Titre original : Reduced complexity models to simulate food refrigeration processes.
  • Identifiant de la fiche : 2004-2903
  • Langues : Anglais
  • Source : 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Date d'édition : 17/08/2003

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