A novel approach for optimal operation of freeze-drying processes based on time-scale model decomposition

Abstract

2 pages.-- Proceedings of the 11th International Congress on Engineering and Food (ICEF11), Athens, Greece, 2011Freeze-drying (lyophilisation) constitutes an attractive dehydration method for valuable food products as this technology is capable of preserving their quality and biological activity, extending their shelf life as well. However, it is known to be a high energy and time consuming process. This translates into an expensive operation which calls for efficient optimal decision making tools able to minimize time-energy while preserving (maximizing) product qualitThe authors acknowledge the financial support received from the 7th Framework Programme of the EU (CAFE Project: KBBE-2007-2-3-01) and the Spanish Government (MICINN Project AGL2008-05267-03-01)N