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Modelling and control of natural convection in canned foods. (English) Zbl 0936.93039
In the paper an industrial problem related to a sterilization process is studied. The mathematical model of the process is described by a system of PDE’s involving the Navier-Stokes equations with the heat transfer equation by natural convection and the convection-reaction-diffusion equations for the nutriment and microorganism concentrations together with appropriate initial and boundary conditions. For this complicated model, an optimal control problem is posed. The aim of control is to determine a suitable profile for the steam temperature that ensures the reduction of microorganism concentration which influences the quality of foods and the minimization of energy consumed during the process. Results on existence of an optimal solution together with optimality conditions are given.

MSC:
93C95 Application models in control theory
93C20 Control/observation systems governed by partial differential equations
49J20 Existence theories for optimal control problems involving partial differential equations
49K20 Optimality conditions for problems involving partial differential equations
35Q35 PDEs in connection with fluid mechanics
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