Modelling of a continuous food pressing process by dimensional analysis

被引：9

作者：

Thurairajasingam, E ^{[1
]}

Shayan, E ^{[1
]}

Masood, S ^{[1
]}

机构：

[1] Swinburne Univ Technol, IRIS, Hawthorn, Vic 3122, Australia

来源：

COMPUTERS & INDUSTRIAL ENGINEERING | 2002年 / 42卷 / 2-4期

关键词：

modelling; mathematical model; dimensional analysis;

D O I：

10.1016/S0360-8352(02)00025-6

中图分类号：

TP39 [计算机的应用];

学科分类号：

081203 ; 0835 ;

摘要：

This paper focuses on the development of a mathematical model of a continuous pressing operation where biscuit shape is formed. It identifies a functional relationship and predicts its parameter values using a set of observed data. Dimensional analysis was used to model biscuit thickness as a non-linear function of a number of predictor variables and multiple regression was applied for parameter estimation of the model. The results were satisfactorily tested against real data. (C) 2002 Published by Elsevier Science Ltd.

引用

页码：343 / 351

页数：9

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