Vis enkel innførsel

Optimal boundary control of a contact thawing process for foodstuff

dc.contributor.authorBacki, Christoph Josef
dc.contributor.authorLeth, John
dc.contributor.authorGravdahl, Jan Tommy
dc.date.accessioned2017-11-29T11:20:10Z
dc.date.available2017-11-29T11:20:10Z
dc.date.created2016-12-06T14:51:46Z
dc.date.issued2016
dc.identifier.citationIFAC-PapersOnLine. 2016, 49 (7), 183-188.nb_NO
dc.identifier.issn2405-8963
dc.identifier.urihttp://hdl.handle.net/11250/2468507
dc.description.abstractIn this work an approach for thawing blocks of foodstuff, in particular fish, is introduced. The functional principle is based on plate freezer technology, which has been used in industry for decades. The aim of this work is to describe the temperature dynamics of this thawing process by means of partial differential equations (PDEs) and control the boundary conditions in an optimal way. The PDE describing the temperature dynamics is based on the diffusion equation with state-dependent parameter functions.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.titleOptimal boundary control of a contact thawing process for foodstuffnb_NO
dc.typeJournal articlenb_NO
dc.description.versionsubmittedVersionnb_NO
dc.source.pagenumber183-188nb_NO
dc.source.volume49nb_NO
dc.source.journalIFAC-PapersOnLinenb_NO
dc.source.issue7nb_NO
dc.identifier.doi10.1016/j.ifacol.2016.07.243
dc.identifier.cristin1409051
dc.relation.projectNorges forskningsråd: 199447nb_NO
dc.description.localcodeThis is a submitted manuscript of an article published by Elsevier Ltd in IFAC-PapersOnLine, 9 August 2016.nb_NO
cristin.unitcode194,66,30,0
cristin.unitcode194,63,25,0
cristin.unitnameInstitutt for kjemisk prosessteknologi
cristin.unitnameInstitutt for teknisk kybernetikk
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


Tilhørende fil(er)

Thumbnail
Filnavn:
root.pdf
Størrelse:
537.7Kb
Format:
PDF
Åpne

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel