Optimal design of experiments for the modelling of food processes

Daniel Goujot (1) , Xuan Mi Meyer (2) , Francis Courtois (1)

1 GENIAL - Ingénierie Procédés Aliments
2 LGC - Laboratoire de Génie Chimique

of unknown coefficients in dynamic models. This approach is validated over 4 applications, 2 of which being taken from literature: (A) Reproduction of the pharmacokinetic results from [1]: diffusion of a drug between 2 compartments; (B) Reproduction of the fermentation results from [2], non sequential optimal design of 6 fermentations trials. (C) Order 1 reaction of ascorbic acid in stewed apples; (D) Rice drying, most complex case with no analytical solution: optimal use of experimental device to identify unknown heat and mass transfer coefficients The objective is to diminish the experimental effort needed to make this identification within acceptable confidence ranges. After each experiment, the next experiment is A-, D- or E-optimally designed. Our design of experiments can take into account all experimental constraints and experimental results of al previous experiments to calculate best experimental conditions and to obtain smallest uncertainties on estimated parameters. In all contexts (A-D), this methodology is applied to a simulated noised experiment, and its stability and convergence is shown to be effective. In the last context (D), this methodology is also applied to a drying pilot plant; the identification made with only three real experiments with non-constant drying conditions are shown to be as effective as an identification based on two-factor three-level grid of nine experiments at constant conditions.

Domaines: Sciences du Vivant [q-bio]

Daniel Goujot, Xuan Mi Meyer, Francis Courtois. Optimal design of experiments for the modelling of food processes. 11. International Congress on Engineering and Food (ICEF11), National Technical University of Athens (NTUA). Athens, GRC., May 2011, Athens, Greece. 822 p. ⟨hal-01186895⟩