Control of a nonlinear ice cream crystallization process

Control of a Nonlinear Ice Cream Crystallization Process

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...

Model identification and reduction for the control of an ice cream crystallization process

Ice cream crystallization processes can be modeled by some population and energy balance equations. Due to the infinite dimensional and nonlinear characteristics, such models are highly complex, especially when all the phenomena of nucleation, growth and breakage are considered. Depending on the control problem under consideration, such a complexity can be useless and the control law can be des...

Fault-Tolerant Control of a Nonlinear Process with Input Constraints

A Fault-Tolerant Control (FTC) methodology has been presented for nonlinear processes being imposed by control input constraints. The proposed methodology uses a combination of Feedback Linearization and Model Predictive Control (FLMPC) schemes. The resulting constraints in the transformed process will be dependent on the actual evolving states, making their incorporation in the de...

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Study of Ice Cream Freezing Process after Treatment with Ultrasound

Application of power ultrasound to Food freezing is a relatively new subject, cavitations is the most significant power which can not only lead to the production of gas bubbles in ice ream but also the occurrence of micro streaming, also it can promote ice nucleation to accelerate the heat and mass transfer process accompanying the freeze process. In this work ice cream freezing process time af...