Multiobjective optimization approach: thermal food processing.
The objective of this study was to utilize a multiobjective optimization technique for the thermal sterilization of packaged foods. The multiobjective optimization approach used in this study is based on the optimization of well-known aggregating functions by an adaptive random search algorithm. The applicability of the proposed approach was illustrated by solving widely used multiobjective test problems taken from the literature. The numerical results obtained for the multiobjective test problems and for the thermal processing problem show that the proposed approach can be effectively used for solving multiobjective optimization problems arising in the food engineering field.
Abakarov
A
A
Dept. of Chemical and Environmental Engineering, Univ. Técnica Federico Santa María, P.O. Box 110-V, Valparaíso, Chile. alik.abakarov@usm.cl
Sushkov
Y
Y
Almonacid
S
S
Simpson
R
R
D000465:Algorithms; D000818:Animals; D055598:Chemical Phenomena; D003198:Computer Simulation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging; D016266:Food Parasitology; D005524:Food Technology / Q000379:methods; D001411:Geobacillus stearothermophilus / Q000254:growth & development; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis / Q000382:microbiology; D050296:Microbial Viability; D008954:Models, Biological; D009716:Numerical Analysis, Computer-Assisted; D011786:Quality Control; D013242:Sterilization / Q000379:methods*; D034421:Sus scrofa / Q000382:microbiology; D013831:Thiamine / Q000032:analysis; D013997:Time Factors
D013831:Thiamine