Indirect measurement and control of moisture content during dehydration performed by frying
1999
Trystram, G | Trelea, Ioan-Cristian | Raoult-Wack, A, L | Diaz, A | Courtois, Francis, F. | Ingénierie Procédés Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Centro Agronómico Tropical de Investigación y Enseñanza - Tropical Agricultural Research and Higher Education Center (CATIE)
International audience
Show more [+] Less [-]English. Frying is one of the way for performing drying of food material that permits to obtain very short duration. However the control of such operation is difficult because of the immersion of product into hot oil bath that imply difficult or impossible sensors implementation. Such problems are encoutered for Dehydration Soaking Process (DISP). In the case of Batch drying using frying of food stuffs, an original approach is presented. An indirect measurement of moisture content is performed as a combination of easy to do oil bath temperature mesasurement and an estimator. Validation is provided and performance is well established. Because of the ability of moisture content real time measurements, a control strategy is studied and put into practice. An optimal predictive controller is proprosed, able to put into practice several kind of control objectives. Results are discussed and extension of the strategy is introduced
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