Multi-objective optimization to improve the product range of baking systems

Journal of Food Process Engineering

Volumn 32, Issue 5, 2009, Pages 709-729

  Hadiyanto, ^a,b   Boom, R M ^a   Van Straten, G ^a   Van Boxtel, A J B ^a   Esveld, D C ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERY PRODUCTS; BAKING SYSTEMS; DYNAMIC OPTIMIZATION; FEASIBLE REGIONS; FOOD PRODUCTION SYSTEMS; MOISTURE CONTENTS; MULTI-HEATING; MULTI-OBJECTIVE FUNCTIONS; MULTI-OBJECTIVE OPTIMIZATION PROBLEM; OPERATIONAL RANGE; OPTIMAL CHOICE; PARETO ANALYSIS; PARETO FRONT; PARETO SOLUTION; PROCESS CONDITION; PROCESS FLEXIBILITY; PROCESS SYSTEM; PRODUCT CHARACTERISTICS; PRODUCT FORMULATION; PRODUCT RANGES; PRODUCT SPECIFICATIONS; RADIATION HEATING; VERSATILE TOOLS;

MULTIOBJECTIVE OPTIMIZATION; PARETO PRINCIPLE; PROCESS DESIGN; SPECIFICATIONS; WATER ANALYSIS; WATER CONTENT;

BAKERIES;

EID: 70349589244     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00240.x     Document Type: Article

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