Design of optimum experiment for estimation of thermophysical properties of foods
2007
Mitrevski, V.,Tehnicki fakultet, Bitola (The Former Yugoslav Republic of Macedonia) | Kanevce, G.,Tehnicki fakultet, Bitola (The Former Yugoslav Republic of Macedonia) | Kanevce, Lj.,Tehnicki fakultet, Bitola (The Former Yugoslav Republic of Macedonia) | Voronjec, D.,Masinski fakultet, Beograd (Serbia)
In this paper design of optimum drying experiment for estimation of thermophysical properties of foods on the basis of temperature response by application of an inverse approach is analysed. A mathematical model of the drying process of shrinking bodies has been developed, where the moisture content and temperature fields in the drying body are expressed by a system of two coupled partial differential equations. An analysis of the influence of the drying air velocity, drying air temperature, drying body dimension, and drying time that enables the design of the proper experiments by using the so-called D-optimum criterion is conducted. In order to perform this analysis, sensitivity coefficients and determinant of the information matrix were calculated. The Leven-Marquardt method of minimization of the differences of measured and estimated temperatures is used to solve the present inverse problem.
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