Optimal experimental design for the parameter estimation of conduction heated foods

The objective of this paper was to estimate the volumetric heat capacity, r hoc and the thermal conductivity k, of conduction heated foods simultaneous ly and uniquely by using the hot wire probe method. To meet this objective, the heat conduction in the probe and its environment was modelled by means of the finite element method. Optimal experimental design methodology was, then, applied and the information content of various static and dynamic he at generation profiles were evaluated towards obtaining unique estimates fo r the thermophysical properties of the food. Simulations indicate that info rmative experiments were obtained from pulse heat generation profiles and t his was confirmed by implementing pulse-like block profiles. However, the a ccuracy of the estimates is highly dependent on some features of the setup and the heat transfer model. (C) 2001 Elsevier Science Ltd. All rights rese rved.