Process modeling, optimization and innovation

A.Y. 2017/2018
Lesson for
6
Max ECTS
64
Overall hours
Language
Italian
Learning objectives
Aim of the course is to make the student familiar with the theory and practice of the modeling and optimization methods most used in the food industry and to present a selection of new technologies, alternative to traditional, also describing their innovative features and potential applications.
Through the use of the design expert software, the student will be able to build statistical models which describe a production process. The models will be used to optimize the operative conditions and predict the properties of the finished product. The student will also acquire the basic knowledge on some innovative technologies in order to evaluate the potential applications in the different food production processes.

Course structure and Syllabus

Active edition
Yes
Computer room practicals: 32 hours
Lessons: 32 hours
Syllabus
1. Introduction to process modeling. Comparison between the fundamental and the empirical approach. Principles, definitions, aims, examples of application. 2. The different statistical methods used for model building: linear, non linear and weighted regressions. The least square method to estimate model parameters. 3. Principles, aims and procedures of experimental design. The choosing criteria among the different experimental designs. The analysis of variance. The one factor comparative design and the use of blocking. The two-level full and fractional factorial designs. The principles of confounding and design resolution. Methods to improve the resolution of fractional design. The Plackett-Burman designs. The addition of centre points to factorial design. 4. The response surface designs: Central Composite and Box-Behnken designs. 5. The optimization procedures for single or multiple response. The desirability function. 6. The mixture designs: simplex lattice and simplex centroids. Combining mixture and process factors: D-optimal design. 7. Thermal and non thermal novel food processing. High pressure, pulsed electric field, microwave, and ohmic heating processes. 8. Computer practice for the modeling and optimization of food process and products by applying the different design methods. Softwares: Excel and Design Expert.
Teaching methods
Vengono forniti i file del materiale didattico utilizzato a lezione corredato da un testo esplicativo. Per la parte pratica di laboratorio, vengono forniti i testi degli esercizi corredati di note relative ai principi teorici applicati.
Libri consigliati:
- ¿Progettazione e analisi degli esperimenti¿, Douglas Montgomery, McGraw-Hill.
- ¿Engineering statistics¿
http://www.itl.nist.gov/div898/handbook/index.htm
- Response Surface Methodology. Process and product optimization using design experiments. Wiley series in probability and statistics. Raymond H. Myers, Douglas C. Montgomery, Christine M. Anderson-Cook
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
By date