Open AccessCookies Internal Temperature Estimation Using IHCP Methodology
Author(s) -
Macías Ávila Eduardo,
Díaz Yaneth Aguilar
Publication year - 2021
Publication title -
international journal of food processing technology
Language(s) - English
Resource type - Journals
ISSN - 2408-9826
DOI - 10.15379/2408-9826.2021.07.01.01
Subject(s) - work (physics) , cartesian coordinate system , heat transfer , continuation , inverse , inverse problem , temperature measurement , mathematics , computer science , thermodynamics , mathematical analysis , physics , geometry , programming language
This work constitutes a continuation of previous work on determining the internal temperature of foods by applying inverse heat transfer problem solving techniques. In this research, a mathematical model of heat transfer applied to foods is developed whose central part heat transfer can be described in Cartesian coordinates. This model uses techniques established in the previous work. The technique is based on the adjustment of parameters involved in heat transfer, minimizing the sum of squared errors between the measured temperatures and those calculated by the mathematical model. This paper discusses how the precision of this method would be affected with respect to the measurement time of the surface temperature and the delay time of the measurement.