Indirect Measurement and Control of Moisture Content During Dehydration Performed by Frying

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.

Infrared Drying Process of an Experimental Water Painting: Model Predictive Control

“…However, overall tracking results are now less efficient: it is mostly due to the strongly noise sensitive measure of mass used in the feedback law [11]. To overcome this problem, use of the receding horizon observer using the unnoisy measure of temperature to estimate the mean humidity in dry basis like in [6] is under investigation.…”

“…Therefore, it is not a surprise to see that it is an important tool for control engineers where plants being controlled are sufficiently slow for its implementation: indeed, one has to be able to solve an online optimization problem. Some applications of such optimization techniques in drying may be found in [4,5,6]. The paper is organized as follow: first, the first-principle diffusional model obtained in a previous work is briefly described.…”