Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
Brunel University London
Modelling and control approaches for energy reduction in continuous frying systems
This paper resulted from an EPSRC funded project ‘OPTITHERM-Optimisation of Thermal Energy Recovery Utilisation and Management in the Process Industries’ EP/GO59799/1. The project was led by Brunel and involved the Universities of Newcastle and Northumbria and industrial partners including United Biscuits. The work reported in the paper utilised data from a United Biscuits food frying facility to investigate energy consumption and develop simulation models and controls to improve the performance of food frying systems. Implementation of the findings is now under discussion together with extension of the methodology to superheated steam drying through an EU funded project, 605228-STEAMDRY.
