Modelling of a continuous food pressing process by dimensional analysis

  • Authors:

  • E. Thurairajasingam;E. Shayan;S. Masood

  • Affiliations:

  • Industrial Research Institute Swinburne (IRIS), Swinburne University of Technology, Hawthorn, Melbourne, Vic. 3122, Australia;Industrial Research Institute Swinburne (IRIS), Swinburne University of Technology, Hawthorn, Melbourne, Vic. 3122, Australia;Industrial Research Institute Swinburne (IRIS), Swinburne University of Technology, Hawthorn, Melbourne, Vic. 3122, Australia

  • Venue:
  • Computers and Industrial Engineering - 26th International conference on computers and industrial engineering
  • Year:
  • 2002

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Abstract

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.