Stochastic finite element methods for thermal food processes: a tutorial.
Nicolai, B. M., Scheerlinck, N., Verboven, P. and Baerdemaeker, J. de
ASAE Annual International Meeting, Orlando, Florida, USA, 12-16 July, 1998. Year: 1998 Pages: 22 pp. Ref: 32 ref.
1998
บทคัดย่อ
For flexible process design and control, it is required that the temperature course inside the product during a thermal food process can be predicted by means of a suitable mathematical model. As analytical solutions of the heat transfer models are only available for simple geometries and boundary conditions, for realistic problems numerical methods such as the finite element method must be used. However, these methods require that the product and process parameters are accurately known. In reality these parameters may vary quite extensively, due to biological variability or unpredictably changing conditions such as the ambient temperature. Consequently, the temperatures inside the product are stochastic quantities, which must be characterized by statistical means. An overview is presented of the models which can be used to describe random fluctuations of product and process parameters. The numerical methods, including the Monte Carlo method, the perturbation method and the variance propagation
algorithm, which have been proposed for the computation of the statistical characteristics of the temperature field inside the heated product are discussed. Illustrative examples are given.