Article ID Journal Published Year Pages File Type
10277651 Journal of Food Engineering 2012 12 Pages PDF
Abstract
► Time-scale analysis is used to obtain a simplified first-principle-based model for freeze-drying processes. ► The matrix-scale model is the core of the proposed optimal control problem. ► The optimal conditions for minimizing freeze-drying cycle time while preserving quality of the final product are defined. ► Reductions of up to an 17.71% (one control variable case - TL) and up to 25.5% (two control variable case - TL, Pc) are achieved.
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Authors
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