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Contribution à l'optimisation de la conduite des procédés alimentaires

Abstract : The main objective of this work is the development of a methodology to calculate the optimal operating conditions applicable in food processes control. In the first part of this work, we developed an optimization strategy in two stages. Firstly, the optimisation problem is constructed. Afterwards, a feasible optimisation method is chosen to solve the problem. This choice is made through a decisional diagram, which proposes a deterministic (sequential quadratic programming, SQP), a stochastic (genetic algorithm, GA) or a hybrid (AG-SQP) method. This methodology is adapted to the food processes characteristics: dynamic, nonlinear, multivariable systems, subjected to several constraints. The model based optimization is carried out numerically. In the second part, the methodology is successfully applied to three food processes in order to obtain the control profiles that optimise an economic, technological or quality criterion. Hence, a batch rice drying process, a pork meat dehydration-impregnation soaking process and a continuous baking process, were optimised. These three applications underline the optimization strategy ability to handle the different optimisation problems found in the food processes, and in addition, the benefits of using the optimal control policies. This methodology can be applied in several food processes. Nevertheless, the results feasibility depends on the use of an accurate model system, the calculation taking into account the real raw material characteristics, and the application of a good control system to track the optimal profiles.
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Submitted on : Monday, June 2, 2008 - 8:00:00 AM
Last modification on : Friday, August 5, 2022 - 2:54:00 PM
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  • HAL Id : pastel-00003702, version 1
  • PRODINRA : 246692


Alejandra Olmos-Perez. Contribution à l'optimisation de la conduite des procédés alimentaires. Sciences de l'ingénieur [physics]. ENSIA (AgroParisTech), 2003. Français. ⟨NNT : 2003EIAA0135⟩. ⟨pastel-00003702⟩



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