Probabilistic Study of the Thermal Processing of Discrete Solid Food Products
نویسندگان
چکیده
Food processing can be considered as a non-deterministic phenomenon due to the intrinsic variability and heterogeneity of food and the stochastic nature of food processing operations. Theoretical solutions based on functions of random variables are derived to characterise the output of a probabilistic, first-order, thermal process. The solutions are applied to the process of biscuit cooling. The theoretical predictions are compared with numerical Monte Carlo output and experimental results. The utility of the approach in improving the design of these processes is outlined.
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