Modelling and control of natural convection in canned foods

In this paper we study mathematically an industrial problem related to sterilization processes involving heat transfer by natural convection. We give results of existence and regularity for the solution of this problem. We recast the whole problem as an optimal control problem with pointwise constraints on the state and the control in order to ensure the reduction of microorganism concentration and the retention of nutrients, and to save energy. Finally, we give results on existence of the optimal solution and optimality conditions for its characterization.

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