Modeling and optimization techniques with applications in food processes, bio-processes and bio-systems
DOI10.1007/978-3-319-32146-2_4zbMATH Open1347.92045OpenAlexW2491336336WikidataQ61659752 ScholiaQ61659752MaRDI QIDQ2825474FDOQ2825474
Authors: Eva Balsa-Canto, Antonio A. Alonso, Ana Arias-Méndez, Míriam R. García, Alejandro López-Núñez, Maruxa Mosquera-Fernández, Carlos Vázquez, Carlos Vilas 
Publication date: 13 October 2016
Published in: SEMA SIMAI Springer Series (Search for Journal in Brave)
Full work available at URL: https://doi.org/10.1007/978-3-319-32146-2_4
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real-time optimizationmodel identificationreduced order modellingfood processingbio-processesbio-systems
Cites Work
- Curvature formulas for implicit curves and surfaces
- Basic problems in stability and design of switched systems
- Stability and Stabilizability of Switched Linear Systems: A Survey of Recent Results
- Stability theory of switched dynamical systems
- Controllability and reachability criteria for switched linear systems
- Controllability and stabilizability of switched linear-systems
- On the Convergence of Linear Switched Systems
- Stabilization of second-order LTI switched systems
- On reachability and stabilization of switched linear systems
- Robust stabilizing control laws for a class of second-order switched systems
- Hybrid control of a multicellular converter
- Alternative control methods for DC-DC converters: an application to a four-level three-cell DC-DC converter
Cited In (5)
- Title not available (Why is that?)
- ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING
- Controlling Processes in Food Technology by Simplifying the Canonical form of Fitted Response Surfaces
- Title not available (Why is that?)
- Considerations regarding numerical modeling and simulation of a fermentation process
Uses Software
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