Towards a holistic approach for multi-objective optimization of food processes: a critical review

Publication date: Available online 10 February 2019Source: Trends in Food Science & TechnologyAuthor(s): Martial Madoumier, Gilles Trystram, Patrick Sébastian, Antoine CollignanAbstractWhile Multi-objective Optimization (MOO) has provided many methods and tools for solving design problems, food processes have benefitted little from them. MOO encompasses the identification of performance indicators, process modelling, preference integration, trade-off assessment, and finding the best trade-offs. In this review, the use of these five elements in the design of food processes through MOO is analysed. A number of studies dealing with food processes MOO have been identified. Even though these studies improve the design process, they often approach MOO in a simplified and insufficiently rationalized way. Based on this review, several research issues are identified, related to the improvement of the different models and methods, and to the development of more holistic MOO methods for food processes.BackgroundThe challenge of food process engineering, taking into account the many constraints, is becoming increasingly difficult. multi-objective Optimisation (MOO) has provided many methods and tools to solve design problems, which often entail conflicting objectives (e.g. product quality vs. profit). Thus, only a trade-off can result from the design process, where preferences and weighting of the conflicting objectives has to be included.Scope and approachIn this review, MOO methods us...

Source: Trends in Food Science and Technology - February 11, 2019 Category: Food Science Source Type: research