Indirect measurement and control of moisture content during dehydration performed by frying

Trystram Gilles, Tréléa I.C., Raoult-Wack Anne-Lucie, Diaz Adriana Pulido, Courtois F.. 1999. Indirect measurement and control of moisture content during dehydration performed by frying. Drying Technology, 17 (7 et 8) : pp. 1627-1637.

Journal article ; Article de revue à facteur d'impact
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Abstract : Frying is one of the way for performing drying of food material that permits to obtain very short duration. However the control of such operation is difficult because of the immersion of product into hot oil bath that imply difficult or impossible sensor, implementation. Such problems are encoutered for Dehydration Soaking Process (DISP). In the ease of batch drying using frying of food stuffs, an original approach is presented. Ali indirect measurement of moisture content is performed as a combination of easy 10 do oil bath temperature mesasurement and an estimator. Validation is provided and performance is well established. Because of [he ability of moisture content real time measurements, a control Strategy is Studied and put into practice. An optimal predictive controller is proprosed, able to put into practice several kind of control objectives. Results are discussed and extension of the strategy is introduced. (Résumé d'auteur)

Mots-clés Agrovoc : Friture, Séchage, Produit alimentaire, Immersion, Teneur en eau, Mesure

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Trystram Gilles, ENSIA (FRA)
  • Tréléa I.C., INA-PG (FRA)
  • Diaz Adriana Pulido, Universidad del Valle (COL)
  • Courtois F., ENSIA (FRA)

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Source : Cirad - Agritrop (

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