Abstract
An issue often imposed on engineering is said to be essentially an inverse problem. Not to calculate the lethality of microorganisms in a packaged food under a given heat sterilization condition, but to find a heating condition to realize a demanded lethality is an example of inverse analysis. Using this technique, a problem that cannot be challenged through a traditional deterministic process can be solved. This article surveys the research related to the way of on-line control to appropriately manage the required heat sterilization effect on a product without knowing its thermal properties and to the manner of controlling a freezing system of a food that has thermal properties intensely dependent on temperature.
