On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes
The proposed strategy based on sets of sensitivity functions and total differential permits on-line control of batch thermal sterilization of convection- and conduction-heated canned foods of arbitrary shape. This approach enables the arbitrary fluctuations in heating-medium temperature to be compen...
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| Veröffentlicht in: | Journal of food engineering 1999, Vol.39 (1), p.1-7 |
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| container_title | Journal of food engineering |
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| creator | Akterian, Stepan G. |
| description | The proposed strategy based on sets of sensitivity functions and total differential permits on-line control of batch thermal sterilization of convection- and conduction-heated canned foods of arbitrary shape. This approach enables the arbitrary fluctuations in heating-medium temperature to be compensated for by a correction of the heating turn-off. The computations are very simple, so standard micro-controllers are suitable for the process control. The errors associated with the application of the control strategy and especially the temperature deviations during the cooling period which are not taken into account and the discretization of process time are up to 3.5%. The proposed control strategy can be integrated into a HACCP framework as an on-line corrective action for compensating for the deviations in heating-medium temperature – the single critical control factor of the thermal sterilization process. |
| doi_str_mv | 10.1016/S0260-8774(98)00136-8 |
| format | Article |
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This approach enables the arbitrary fluctuations in heating-medium temperature to be compensated for by a correction of the heating turn-off. The computations are very simple, so standard micro-controllers are suitable for the process control. The errors associated with the application of the control strategy and especially the temperature deviations during the cooling period which are not taken into account and the discretization of process time are up to 3.5%. The proposed control strategy can be integrated into a HACCP framework as an on-line corrective action for compensating for the deviations in heating-medium temperature – the single critical control factor of the thermal sterilization process.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/S0260-8774(98)00136-8</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Batch thermal sterilization ; Biological and medical sciences ; Canned foods ; canned products ; controllers ; Cooling ; equations ; fluctuations ; Food engineering ; Food industries ; food processing ; Fundamental and applied biological sciences. Psychology ; General aspects ; HACCP ; heat treatment ; Heating ; mathematical models ; Microcontrollers ; On-line control ; Online systems ; Process control ; quality controls ; Sterilization (cleaning) ; sterilizing ; temperature ; variation</subject><ispartof>Journal of food engineering, 1999, Vol.39 (1), p.1-7</ispartof><rights>1999 Elsevier Science Ltd</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c453t-79f3e172754b2e0bdd6a298902c122058e9229e897f38d22986b5e9bcceb9c3</citedby><cites>FETCH-LOGICAL-c453t-79f3e172754b2e0bdd6a298902c122058e9229e897f38d22986b5e9bcceb9c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0260-8774(98)00136-8$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,4024,27923,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1753245$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Akterian, Stepan G.</creatorcontrib><title>On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes</title><title>Journal of food engineering</title><description>The proposed strategy based on sets of sensitivity functions and total differential permits on-line control of batch thermal sterilization of convection- and conduction-heated canned foods of arbitrary shape. This approach enables the arbitrary fluctuations in heating-medium temperature to be compensated for by a correction of the heating turn-off. The computations are very simple, so standard micro-controllers are suitable for the process control. The errors associated with the application of the control strategy and especially the temperature deviations during the cooling period which are not taken into account and the discretization of process time are up to 3.5%. The proposed control strategy can be integrated into a HACCP framework as an on-line corrective action for compensating for the deviations in heating-medium temperature – the single critical control factor of the thermal sterilization process.</description><subject>Batch thermal sterilization</subject><subject>Biological and medical sciences</subject><subject>Canned foods</subject><subject>canned products</subject><subject>controllers</subject><subject>Cooling</subject><subject>equations</subject><subject>fluctuations</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>HACCP</subject><subject>heat treatment</subject><subject>Heating</subject><subject>mathematical models</subject><subject>Microcontrollers</subject><subject>On-line control</subject><subject>Online systems</subject><subject>Process control</subject><subject>quality controls</subject><subject>Sterilization (cleaning)</subject><subject>sterilizing</subject><subject>temperature</subject><subject>variation</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqNkUGLFDEQhYMoOI7-BDEHEffQWp1MOslJZHFVWNjD6Dmk09Uzke70mKQX1v_gfzbds-hxPSUU33tVvEfIyxre1VA37_fAGqiUlLu3Wl0A1Lyp1COyqZXklZASHpPNX-QpeZbSDwAQwNiG_L4J1eADUjeFHKeBphxtxsMd7adYhuMJQ7LZh8M6sLH1BYh3tMNbX-ZTSNQHesSVqUbs_DzSjEVXfOaItJvjom5tdkeajxhHu2zB6Af_a3Wgpzg5TAnTc_Kkt0PCF_fvluyvPn27_FJd33z-evnxunI7wXMldc-xlkyKXcsQ2q5rLNNKA3M1YyAUasY0Ki17rrryVU0rULfOYasd35I3Z9ey9-eMKZvRJ4fDYANOczJMy6ZpWPMf4I5zAPYwWHOhtV4cxRl0cUopYm9O0Y8lT1ODWco0a5lmacpoZdYyjSq61_cLbHJ26KMNzqd_Yik4K9Fsyasz1tvJ2EMsyPc9Kx7ANGgmdCE-nAks8d56jCY5j8GV3iK6bLrJP3DKH3sFwBY</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Akterian, Stepan G.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7TB</scope><scope>8FD</scope><scope>FR3</scope><scope>F28</scope></search><sort><creationdate>1999</creationdate><title>On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes</title><author>Akterian, Stepan G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c453t-79f3e172754b2e0bdd6a298902c122058e9229e897f38d22986b5e9bcceb9c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Batch thermal sterilization</topic><topic>Biological and medical sciences</topic><topic>Canned foods</topic><topic>canned products</topic><topic>controllers</topic><topic>Cooling</topic><topic>equations</topic><topic>fluctuations</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>HACCP</topic><topic>heat treatment</topic><topic>Heating</topic><topic>mathematical models</topic><topic>Microcontrollers</topic><topic>On-line control</topic><topic>Online systems</topic><topic>Process control</topic><topic>quality controls</topic><topic>Sterilization (cleaning)</topic><topic>sterilizing</topic><topic>temperature</topic><topic>variation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akterian, Stepan G.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Akterian, Stepan G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes</atitle><jtitle>Journal of food engineering</jtitle><date>1999</date><risdate>1999</risdate><volume>39</volume><issue>1</issue><spage>1</spage><epage>7</epage><pages>1-7</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>The proposed strategy based on sets of sensitivity functions and total differential permits on-line control of batch thermal sterilization of convection- and conduction-heated canned foods of arbitrary shape. This approach enables the arbitrary fluctuations in heating-medium temperature to be compensated for by a correction of the heating turn-off. The computations are very simple, so standard micro-controllers are suitable for the process control. The errors associated with the application of the control strategy and especially the temperature deviations during the cooling period which are not taken into account and the discretization of process time are up to 3.5%. The proposed control strategy can be integrated into a HACCP framework as an on-line corrective action for compensating for the deviations in heating-medium temperature – the single critical control factor of the thermal sterilization process.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0260-8774(98)00136-8</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 1999, Vol.39 (1), p.1-7 |
| issn | 0260-8774 1873-5770 |
| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Batch thermal sterilization Biological and medical sciences Canned foods canned products controllers Cooling equations fluctuations Food engineering Food industries food processing Fundamental and applied biological sciences. Psychology General aspects HACCP heat treatment Heating mathematical models Microcontrollers On-line control Online systems Process control quality controls Sterilization (cleaning) sterilizing temperature variation |
| title | On-line control strategy for compensating for arbitrary deviations in heating-medium temperature during batch thermal sterilization processes |
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