Multiobjective optimization approach: Thermal food processing

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Abakarov, A ^a,b   Sushkov, Y ^c   Almonacid, S ^a,b   Simpson, R ^a,b  

^a DEPARTAMENTO DE FÍSICA   (Chile)

^b Centro Regional de Estudios en Alimentos Saludables Valparaiso   (Chile)

^c ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

Author keywords

Aggregating functions; Multiobjective optimization; Thermal processing of packaged foods

Indexed keywords

THIAMINE;

ALGORITHM; ANIMAL; ARTICLE; BIOLOGICAL MODEL; COMPUTER SIMULATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; GEOBACILLUS STEAROTHERMOPHILUS; GROWTH, DEVELOPMENT AND AGING; HEAT; INSTRUMENT STERILIZATION; MATHEMATICAL COMPUTING; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; QUALITY CONTROL; SWINE; TIME; ANALYSIS; PROCEDURES;

ALGORITHMS; ANIMALS; COMPUTER SIMULATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PARASITOLOGY; FOOD TECHNOLOGY; GEOBACILLUS STEAROTHERMOPHILUS; HOT TEMPERATURE; MEAT PRODUCTS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; NUMERICAL ANALYSIS, COMPUTER-ASSISTED; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; STERILIZATION; SUS SCROFA; THIAMINE; TIME FACTORS;

EID: 70449473776     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01348.x     Document Type: Article

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