บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

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

Nahor, H. B.; Scheerlinck, N.; Verniest, R.; Baerdemaeker, J. de; Nicolai, B. M.;

ASAE/CSAE-SCGR Annual International Meeting, Toronto, Ontario, Canada, 18-21 July, 1999. Year: 1999 Pages: 23 pp. Ref: 10 ref.

1999

บทคัดย่อ

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

For simulation of thermal food processes the thermophysical properties of the food must be known. However, the identifiability of these parameters is highly dependent on the quality of the data. The challenge is to excite the food in such a way that the information content of the experimental data is maximal and a unique combination of the thermophysical parameters could be estimated. The hot wire probe is often used to estimate the thermal conductivity, and after some modifications, the heat capacity of the food. Here, the probe is inserted into the food, and subsequently it is electrically heated. From the temperature profile inside the probe and at other positions inside the food it is then possible to estimate the thermal conductivity and heat capacity simultaneously using Fourier's law. In this paper optimal experimental techniques are used to compare several heat generation profiles inside the probe for obtaining accurate and unique estimates of the thermal properties of foods. It was foun

d that the best results were obtained by means of pulse-like profiles. However, the accuracy of the estimates is highly dependent on some features of the heat transfer model.