A SWITCHED KALMAN FILTER DEDICATED TO ASSISTED PRESSURE FOOD THAWING

摘要

Foodstuffs thawing under the effect of high pressure is an innovative technique allowing to increase considerably the dynamic of the process, and to limit the food damages after treatment by controlling the kinetic of the ice to water change. It is however necessary to estimate this kinetic. The methodology proposed here is a Kalman Filter applied on a switched linear hybrid system, representing the heat transfer during the three phases of water: solid, melting and liquid. This technique is carried out during the experimental thawing of a food gelatin.