Joule Heating Food Process Using Minimum Variance Control

Abstract

On a food heating process, a heat transmission system has been used widely. Recently, the Joule heating system has been received keen attentions as a sophisticated heating system because of non-scorching and cleanness. This system is based on a Joule heat phenomenon, that is, an electric resistance of food generates the heat, and then heats up food itself. However, control performance for the Joule heating system is not known well. In this paper, experimental results of the heating control for NaCl solution and soymilk are reported as basic verification of the Joule heating method.