Model-based real time operation of the freeze-drying process

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Model-based real time operation of the freeze-drying process. / Vilas, Carlos; Alonso, Antonio A.; Balsa-Canto, Eva; Lopez-Quiroga, Estefania; Trelea, Ioan Cristian.

In: Processes, Vol. 8, No. 3, 325, 10.03.2020.

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Vilas, Carlos ; Alonso, Antonio A. ; Balsa-Canto, Eva ; Lopez-Quiroga, Estefania ; Trelea, Ioan Cristian. / Model-based real time operation of the freeze-drying process. In: Processes. 2020 ; Vol. 8, No. 3.

Bibtex

@article{219ea99a65824cc89ca14b544007ee3e,
title = "Model-based real time operation of the freeze-drying process",
abstract = "Background: Freeze-drying or lyophilization is a dehydration process employed in high added-value food and biochemical goods. It helps to maintain product organoleptic and nutritional properties. The proper handling of the product temperature during the operation is critical to preserve quality and to reduce the process duration. Methods: Mathematical models are useful tools that can be used to design optimal policies that minimize production costs while keeping product quality. In this work, we derive an operational mathematical model to describe product quality and stability during the freeze-drying process. Model identification techniques are used to provide the model with predictive capabilities. Then, the model is used to design optimal control policies that minimize process time. Results and conclusion: Experimental measurements suggest splitting the process into two subsystems, product and chamber, to facilitate the calibration task. Both models are successfully validated using experimental data. Optimally designed control profiles are able to reduce the process duration by around 30% as compared with standard policies. The optimization task is introduced into a real time scheme to take into account unexpected process disturbances and model/plant mismatch. The implementation of the real time optimization scheme shows that this approach is able to compensate for such disturbances.",
keywords = "freeze-drying, operational model, model calibration, real time optimization",
author = "Carlos Vilas and Alonso, {Antonio A.} and Eva Balsa-Canto and Estefania Lopez-Quiroga and Trelea, {Ioan Cristian}",
year = "2020",
month = mar,
day = "10",
doi = "10.3390/pr8030325",
language = "English",
volume = "8",
journal = "Processes",
issn = "2227-9717",
publisher = "MDPI AG",
number = "3",

}

RIS

TY - JOUR

T1 - Model-based real time operation of the freeze-drying process

AU - Vilas, Carlos

AU - Alonso, Antonio A.

AU - Balsa-Canto, Eva

AU - Lopez-Quiroga, Estefania

AU - Trelea, Ioan Cristian

PY - 2020/3/10

Y1 - 2020/3/10

N2 - Background: Freeze-drying or lyophilization is a dehydration process employed in high added-value food and biochemical goods. It helps to maintain product organoleptic and nutritional properties. The proper handling of the product temperature during the operation is critical to preserve quality and to reduce the process duration. Methods: Mathematical models are useful tools that can be used to design optimal policies that minimize production costs while keeping product quality. In this work, we derive an operational mathematical model to describe product quality and stability during the freeze-drying process. Model identification techniques are used to provide the model with predictive capabilities. Then, the model is used to design optimal control policies that minimize process time. Results and conclusion: Experimental measurements suggest splitting the process into two subsystems, product and chamber, to facilitate the calibration task. Both models are successfully validated using experimental data. Optimally designed control profiles are able to reduce the process duration by around 30% as compared with standard policies. The optimization task is introduced into a real time scheme to take into account unexpected process disturbances and model/plant mismatch. The implementation of the real time optimization scheme shows that this approach is able to compensate for such disturbances.

AB - Background: Freeze-drying or lyophilization is a dehydration process employed in high added-value food and biochemical goods. It helps to maintain product organoleptic and nutritional properties. The proper handling of the product temperature during the operation is critical to preserve quality and to reduce the process duration. Methods: Mathematical models are useful tools that can be used to design optimal policies that minimize production costs while keeping product quality. In this work, we derive an operational mathematical model to describe product quality and stability during the freeze-drying process. Model identification techniques are used to provide the model with predictive capabilities. Then, the model is used to design optimal control policies that minimize process time. Results and conclusion: Experimental measurements suggest splitting the process into two subsystems, product and chamber, to facilitate the calibration task. Both models are successfully validated using experimental data. Optimally designed control profiles are able to reduce the process duration by around 30% as compared with standard policies. The optimization task is introduced into a real time scheme to take into account unexpected process disturbances and model/plant mismatch. The implementation of the real time optimization scheme shows that this approach is able to compensate for such disturbances.

KW - freeze-drying

KW - operational model

KW - model calibration

KW - real time optimization

U2 - 10.3390/pr8030325

DO - 10.3390/pr8030325

M3 - Article

VL - 8

JO - Processes

JF - Processes

SN - 2227-9717

IS - 3

M1 - 325

ER -