Modelling of a continuous food pressing process by dimensional analysis

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Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.3/1983

Title: Modelling of a continuous food pressing process by dimensional analysis
Author(s): Masood, Syed H.; Shayan, Ebrahim; Thurairajasingam, Emmanuel
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.
Publication type: Journal article
Research centre: Swinburne University of Technology. Industrial Research Institute Swinburne
Source: Computers and Industrial Engineering, Vol. 42, no. 2-4 (Apr. 2002), pp. 343-351
Publication year: 2002
Keyword(s): Dimensional analysis; Mathematical model; Modelling
Publisher: Pergamon-Elsevier Science
Format: pp. 343-351
ISSN: 0360-8352
Publisher URL: http://dx.doi.org/doi:10.1016/S0360-8352(02)00025-6
Peer reviewed