Microwave Heating Of Foods: Model Predictive Control Using Reduced Order Models

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Microwave Heating Of Foods: Model Predictive Control Using Reduced Order Models

I. Sánchez,Julio R. Banga,Antonio A. Alonso-1998-01-01

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TL;DRAbstract

A reduced order model based on a two-time scale separation of the solution of a PDE is developed for the heating of food products with microwaves. This approach is employed on a Model Predictive Control framework to achieve uniformity of different quality parameters. Due to the fact that predictive control requires measurements which are not always possible to obtain, observers were constructed to estimate temperature evolution everywhere within the product. This methodology will be illustrated with some simple examples. 1. INTRODUCTION During recent years the use of microwave ovens has become increasingly prevalent in both domestic and industrial contexts. Different reasons justify this trend although perhaps the most relevant being the improvement in quality resulting from more efficient heat transfer. However, as literature indicates [1, 7], cold spots or edge overheating could also occur thereby leading to quality deterioration or even health hazards. In order to prevent such und..

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A reduced order model based on a two-time scale separation of the solution of a PDE is developed for the heating of food products with microwaves. This approach is employed on a Model Predictive Control framework to achieve uniformity of different quality parameters. Due to the fact that predictive control requires measurements which are not always possible to obtain, observers were constructed to estimate temperature evolution everywhere within the product. This methodology will be illustrated with some simple examples. 1. INTRODUCTION During recent years the use of microwave ovens has become increasingly prevalent in both domestic and industrial contexts. Different reasons justify this trend although perhaps the most relevant being the improvement in quality resulting from more efficient heat transfer. However, as literature indicates [1, 7], cold spots or edge overheating could also occur thereby leading to quality deterioration or even health hazards. In order to prevent such und..

Keywords

Model predictive controlMicrowave heatingQuality (philosophy)Temperature controlScale (ratio)Product (mathematics)Computer scienceControl (management)

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