Indirect measurement and control of moisture content during dehydration performed by frying

Frying is one of the way for performing drying of food material that permit s to obtain very short duration. However the control of such operation is d ifficult because of the immersion of product into hot oil bath that imply d ifficult or impossible sensors implementation. Such problems are encoutered for Dehydration Soaking Process (DISP). In the case of Batch drying using frying of food stuffs, an original approach is presented. An indirect measu rement of moisture content is performed as a combination of easy to do oil bath temperature mesasurement and an estimator. Validation is provided and performance is well established. Because of the ability of moisture content real time measurements, a control strategy is studied and put into practic e. An optimal predictive controller is proprosed, able to put into practice several kind of control objectives. Results are discussed and extension of the strategy is introduced.