易逝性食品的最优温度控制

n optimal control model on temperature control for quality of perishable foods is presented in this paper, in which the quality deteriorates according to the first-order reaction and the temperature is defined as a control variable. The objective functional includes two parts: the loss induced by quality deterioration and the cost of temperature control. To minimize the total cost, the optimal temperature is obtained by solving the optimal control problem with Pontryagin's maximum principle. It is shown that the optimal temperature is a constant, which can be conveniently implemented in practice. A numerical example is given to illustrate the effectiveness of the proposed method.