ABSTRACT
Most food engineering models to date are deterministic in the sense that it is assumed the product and process parameters are known in advance. In reality, many food processes are subjected to a considerable amount of uncertainty. This can be largely attributed to the variability inherent to biological materials. The variability introduced by poorly designed or controlled equipment may be important as well. Experimental measurement errors in the estimation of the parameters as well as model structure errors further increases the global process uncertainty. Consequently, the process variables, such as the core temperature, are also subject to uncertainty.
