A viability approach to control food processes: Application to a Camembert cheese ripening process

This paper addresses the issue of studying the viability theory, developed for model exploration purposes and in our example applied to the optimization of a food operation. The aim is to identify the whole set of viable trajectories for a given process. It focuses on the preservation of some specific properties of the system (constraints in the state space). On the basis of this set, a set of actions is identified and robustness is discussed. The proposed framework was adapted to a Camembert ripening model to identify the subset of the space state where almost one evolution starting in the subset remains indefinitely inside of the domain of some viability constraints, that makes it possible to reach a predefined quality target. The results were applied at the pilot scale and are discussed in this paper. The cheese ripening process was shortened by four days without significant changes in the microorganisms kinetics and a good sensory quality of the cheese