Skip to Main content Skip to Navigation
New interface
Conference papers

Control of a nonlinear ice cream crystallization process

Abstract : 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).
Complete list of metadata

Cited literature [12 references]  Display  Hide  Download
Contributor : Alain Rapaport Connect in order to contact the contributor
Submitted on : Wednesday, September 17, 2014 - 10:44:34 AM
Last modification on : Tuesday, October 25, 2022 - 4:18:26 PM
Long-term archiving on: : Thursday, December 18, 2014 - 10:05:36 AM


Files produced by the author(s)



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⟩



Record views


Files downloads