Heating Strategy for Baking with Step Size Refined Dynamic Optimization
Special Symposium - Innovations in Food Technology (LMC Congress)
Flexible Production, PAT & Modelling (Food-3a)
Keywords: Baking, optimal operation strategy, product quality, optimization
Baking is the major process in bakery production where several transformations are initiated by heating and which result in the final product quality as crispness, brownness, crumb and water content. The baking process (which covers heating and cooling) is described by a set of non-linear differential and algebraic equations.
For this system a quality driven procedure, to find the operational conditions, is applied by a search for the optimal of the input trajectories in time. Control vector parameterization (CVP) proved to be an effective method for optimization. However, for accurate optimization with a large number of parameters of the control vector, CVP need significant computation efforts. Therefore, a step size refinement method is proposed to reduce the computation time. The method starts with a control vector with a limited number of time intervals (for example 4-5). On those intervals where the objective function is the most sensitive for the applied values, for the control vector (above threshold value), step size refinement is performed.
For the baking application, the refinement method determines in which period of product handling the control vector affects the product qualities the most. Optimization of bread baking in a convective oven is presented as a case and it is shown that the optimization method could determine optimal heating strategy with less computation time.
See the full pdf manuscript of the abstract.
Presented Wednesday 19, 16:35 to 16:50, in session Flexible Production, PAT & Modelling (Food-3a).
