Complex method for nonlinear constrained multi-criteria (multi-objective function) optimization of thermal processing

Journal of Food Process Engineering

Volumn 26, Issue 4, 2003, Pages 357-375

  Erdoǧdu, Ferruh ^a   Balaban, Murat O ^b  

^a MERSIN UNIVERSITY   (Turkey)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALGORITHMS; BOUNDARY CONDITIONS; OPTIMIZATION; ORGANIC COMPOUNDS; TEMPERATURE;

LEXICOGRAPHIC ORDERING; THERMAL PROCESSING; THIAMINE; WEIGHTING METHOD;

FOOD PROCESSING;

EID: 0041365551     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2003.tb00607.x     Document Type: Article

References (42)

1. Almonacid-Merino, S.F., Simpson, R. and Torres, J.A. 1993. Time-variable retort temperature profiles for cylindrical cans: batch process time, energy consumption and quality retention model. J. Food Process Engineering 16, 271-287.
2. Balsa-Canto, E., Alonso, A.A. and Banga, J.R. 200a. A novel, efficient and reliable method for thermal process design and optimization. Part I. theory. J. Food Eng. 52, 227-234.
3. Balsa-Canto, E., Alonso, A.A. and Banga, J.R. 2002b. A novel, efficient and reliable method for thermal process design and optimization. Part II. applications. J. Food Eng. 52, 235-247.
4. Balsa-Canto, E., Banga, J.R., Alonso, A.A. and Vassiliadis, V.S. 2001. Dynamic optimization of chemical and biochemical processes using restricted Second order information. Comp. Chem. Eng. 25, 539-546.
5. Banga, J.R., Alonso, A.A. and Singh, R.P. 1997. Stochastic dynamic optimization of batch and semicontinuous bioprocess. Biotechnol. Progress 13, 326-335.
6. Banga, J.R., Martin, R.I.P., Gallardo, J.M. and Casares, J.J. 1991. Optimization of thermal processing of conduction-heated canned foods: Study of several objective functions. J. Food Eng. 14, 25-51.
7. Banga, J.R., Pan, Z. and Singh, R.P. 2001. On the optimal control of contact cooking processes. Trans. Ind. Chem. Eng. 79, 145-151.
8. Banga, J.R. and Seider, W.D. 1996. Global Optimization of chemical processes using Stochastic Algorithms. In State of the Art in Global Optimization: Computational Methods and Applications, (C.A. Floudas and P.M. Pardalos, eds.) pp. 563-583, Kluwer Academic Publishers, Dordrecht, The Netherlands.
9. Bhaskar, V., Gupta, S.K. and Ray, A.K. 2000. Applications of multiobjective optimization in chemical engineering. Rev. Chem. Eng. 16, 1-54.
10. Biegler, L.T., Cervantes, A.M. and Wachter, A. 2002. Advance in simultaneous strategies for dynamic and process optimization. Chem. Eng. Sci. 57, 575-593.
11. Chalabi, Z.S., Van Willigenburg, L.G. and Van Straten, G. 1999. Robust optimal receding horizon control of the thermal sterilization of canned foods. J. Food Eng. 40, 207-218.
12. Deb, K. 2002. Multi-objective Optimization Using Evolutionary Algorithms. John Wiley & Sons, New York.
13. Durance, T.D., Dou, J. and Mazza, J. 1997. Selection of variable retort temperature processes for canned salmon. J. Food Process Engineering 20, 65-76.
14. Edgar, T.F., Himmelblau, D.M. and Lasdon, L.S. 2001. Optimization of Chemical Processes, 2nd Ed. McGraw Hill, New York.
15. Erdoǧdu, F. 1996. Modeling of temperature distribution in shrimp, and measurement of its effect on texture, shrinkage, and yield loss. Master of Engineering Thesis. University of Florida, Gainesville, FL.
16. Erdoǧdu, F. 2000. Simultaneous optimization of quality retention in conduction heated foods of different geometries. Ph.D. Dissertation. University of Florida, Gainesville, FL.
17. Erdoǧdu, F. and Balaban, M.O. 2002. Nonlinear constrained optimization of thermal processing: I. Development of a modified algorithm of complex method. J. Food Process Engineering 25, 1-22.
18. Holdsworth, S.D. 1985. Optimization of thermal processing: a review. J. Food Eng. 4, 89-116.
19. Kazmierczak, Jr., R.F. 1996. Optimizing complex bioeconomic simulations using an efficient search heuristic. Louisiana State University, Baton Rouge, Research Reports Number: 704.
20. Lund, D.B. 1977. Design of thermal processes for maximizing nutrient retention. Food Technol. 31, 71-78.
21. Lund, D.B. 1982. Applications of optimization in heat processing. Food Technol. 36, 97-100.
22. Miettinen, K.M. 1999. Nonlinear Multiobjective Optimization. Kluwer, Norwell, MA.
23. Mishkin, M., Karel, M. and Saguy, I. 1982. Applications of optimization in food dehydration. Food Technol. 36, 101-109.
24. Mishkin, M., Saguy, I. and Karel, M. 1984. Optimization of nutrient retention during processing: Ascorbic acid in potato dehydration. J. Food Sci. 49, 1262-1266.
25. Nadkarni, M.M. and Hatton, T.A. 1985. Optimal nutrient retention during the thermal processing of conduction-heated canned foods: Application of the distributed minimum principle. J. Food Sci. 50, 1312-1321.
26. Norback, J.B. 1980. Techniques for optimization of food processes. Food Technol. 34, 86-88.
27. Noronha, J., Hendrickx, M., Suys, J. and Tobback, P. 1993. Optimization of surface quality retention during the thermal processing of conduction heated foods using variable temperature retort profiles. J. Food Processing Preservation 17, 75-91.
28. Noronha, J.F., Loey, A.V., Hendrickx, M. and Tobback, P. 1996a. An empirical equation for the description of optimum variable retort temperature profiles that maximize surface quality retention in thermally processed foods. J. Food Processing Preservation 20, 251-264.
29. Noronha, J., Loey, A.V., Hendrickx, M. and Tobback, P. 1996b. Simultaneous optimization of surface quality during the sterilization of packed foods using constant and variable retort temperature profiles. J. Food Eng. 30, 83-297.
30. Ramesh, M.N. 1995. Optimum sterilization of foods by thermal processing - A review. Food Sci. Technol. Today 9, 217-227.
31. Rao, S.S. 1996. Engineering Optimization: Theory and Practice, 3rd Ed. John Wiley & Sons, New York.
32. Saguy, I. and Karel, M. 1979. Optimal retort temperature profile in optimizing thiamin retention in conduction-type heating of canned foods. J. Food Sci. 4, 1485-1490.
33. Silva, C.L.M., Hendrickx, M., Oliveira, F. and Tobback, P. 1992a. Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods. J. Food Eng. 17, 241-258.
34. Silva, C.L.M., Hendrickx, F., Oliveira, F. and Tobback, P. 1992b. Optimal sterilization temperatures for conduction heating foods considering finite surface heat transfer coefficients. J. Food Sci. 57, 743-748.
35. Silva, C.L.M., Oliveira, F.A.R. and Hendrickx, M. 1993. Modeling optimum processing conditions for the sterilization of prepackaged foods. Food Control 4, 67-78.
36. Silva, C.L.M., Oliveira, F.A.R. and Pereira, P.A.M. 1994a. Optimum sterilization: A comparative study between average and surface quality. J. Food Process Engineering 17, 155-176.
37. Silva, C.L.M., Oliveira, F.A.R. and Hendrickx, M. 1994b. Quality optimization of conduction heating foods sterilized in different packages. Intern. J. Food Sci. Technol. 29, 515-530.
38. Summanwar, V.S., Jayaraman, V.K., Kulkarni, B.D., Kusumakar, H.S. and Rajesh, J. 2002. Solution of constrained optimization problems by multi-objective genetic algorithm. Comp. Chem. Eng. 26, 1481-1492.
39. Teixeira, A.A., Dixon, J.R., Zahradnik, J.W. and Zinmeister, G.E. 1969. Computer optimization of nutrient retention in the thermal processing of conduction heated foods. Food Technol. 23, 137-142.
40. Teixeira, A.A., Stumbo, C.R. and Zahradnik, J.W. 1975. Computer simulation of variable retort control and container geometry as a possible means of improving thiamin retention in thermally processed foods. J. Food Sci. 40, 653-655.
41. Terajima, Y. and Nonaka, Y. 1996. Retort temperature profile for optimum quality during conduction heating of foods in retortable pouches. J. Food Sci. 61, 673-678, 682.
42. Thijssen, H.A.C., Kerkhof, A.M. and Liefkens, A.A.A. 1978. Shortcut method for the calculation of sterilization conditions yielding optimum quality retention for conduction-type heating of packaged foods. J. Food Sci. 43, 1096-1101.