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Empirical modeling study in predicting temperature profile within the convective oven


Citation

Mohamad Shahapuzi, Nur Syafikah and Taip, Farah Saleena and Ab. Aziz, Norashikin and Ahmedov, Anvarjon (2015) Empirical modeling study in predicting temperature profile within the convective oven. Journal of Applied Science and Agriculture, 10 (spec.5). pp. 228-232. ISSN 1816-9112

Abstract

Baking process is an important unit operation in the food industry. A good understanding on the dynamic behavior during baking process is important to ensure proper control. This study aims to develop the empirical model of the cake baking process using laboratory scale convection oven. Set point temperature was chosen as the manipulated variable and actual oven temperature was the controlled variable. No disturbance was considered in this process. Empirical model is developed by applying step change in the set point temperature. The model is represented using second order plus time delay (SOPTD). By increasing the operating temperature, there is a significantly decreases of process gain of the system and the damping coefficient, and a significantly increases of natural damping coefficient and time delay. The developed model fits well with the validated data, R2 > 0.9.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Publisher: American-Eurasian Network for Scientific Information
Keywords: Empirical modeling; Oven; Baking
Depositing User: Nabilah Mustapa
Date Deposited: 04 May 2017 09:07
Last Modified: 04 May 2017 09:07
URI: http://psasir.upm.edu.my/id/eprint/52029
Statistic Details: View Download Statistic

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