Control of a nonlinear ice cream crystallization process - Inria - Institut national de recherche en sciences et technologies du numérique Access content directly
Conference Papers Year : 2013

Control of a nonlinear ice cream crystallization process


In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of the ice cream in a continuous crystallizer. It has been designed on the basis of a reduced order model obtained by application of the method of moments, on a population balance equation describing the evolution of the crystal size distribution. The control strategy is based on a linearizing control law coupled with a Smith predictor to account for the measurement delay. It has been validated on a pilot plant located at IRSTEA (Antony, France).
Fichier principal
Vignette du fichier
Preprint_Casenave_et_al._-_2013_-_Control_of_a_Nonlinear_Ice_Cream_Crystallization_P.pdf (579.39 Ko) Télécharger le fichier
Origin : Files produced by the author(s)

Dates and versions

hal-00859552 , version 1 (17-09-2014)



Céline Casenave, Denis Dochain, Graciela Alvarez, Marcela Arellano, Hayat Benkhelifa, et al.. Control of a nonlinear ice cream crystallization process. 9th IFAC Symposium on Nonlinear Control Systems (NOLCOS), Sep 2013, Toulouse, France. pp.717-722, ⟨10.3182/20130904-3-FR-2041.00045⟩. ⟨hal-00859552⟩
425 View
470 Download



Gmail Facebook X LinkedIn More