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Kevin von Bargen
PhD student
Coppenrath Innovation Centre
Hamburger Straße 24
LOK 15, Raum 01.16.03A
49084 Osnabrück
Tel.: +49 541 969-6341
Intelligent Processes for High-Quality Fruit Drying
The optimization of food production processes is crucial for a sustainable, resilient and human centric transformation. The main goal of this research project is to optimise the process control based on both initial matrix and desired product properties with special focus on drying food products. To reach that objective, innovative hybrid methods based on data- and physical-modelling have high potential. The key idea is to combine process understanding and its representation in the form of corresponding mechanistic models so that machine learning models based on high-dimensional sensor and process data can optimize the corresponding complex processes as well as the process control.
References:
- Sturm, Barbara & Martynenko, Alex. (2022). Towards a System View on Intelligent Drying. 10.55900/gwngnxdw.
- Raut, Sharvari & von Gersdorff, Gardis & Schemminger, Jörg & Adolphs, Julian & Sturm, Barbara. (2022). Improving food processing through integration of artificial intelligence in the drying process: a perspective.
Project team: Kevin von Bargen (Ph.D. Student), Prof. Dr. Tim Römer (UOS), Dr. Sharvari Raut (ATB), Prof. Dr. Barbara Sturm (ATB)
GIL Tagung 2024
Find the digital version of the conference poster here: GIL 2024 POSTER
