Model-based techniques applied to Colombian food process industry

This work discusses the use of model-based techniques for improving food processing in the Colombian industry. The reported experiences show the description and hypothesis used to develop the model of each discussed food process. These models were developed using a well-established methodology for which the combination of first principles and experimental data allows the building of phenomenological-based semi-physical models (PBSM). This kind of models allows for maintaining interpretability and flexibility for different applications. Using first-principles increases the knowledge about the treated food process during its model construction. A virtual sensor and a control system with a variable set-point application to support monitoring, design, control, and operation in the Colombian food industry context are presented in industrial real processes. Both applications are model-based structures that improve the performance of mentioned food processes.