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...

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Bibliographic Details
Published in:	Journal of food science Vol. 74; no. 9; pp. E471 - E487
Main Authors:	Abakarov, A, Sushkov, Y, Almonacid, S, Simpson, R
Format:	Journal Article
Language:	English
Published:	Malden, USA Blackwell Publishing Inc 01.11.2009 Wiley Wiley Subscription Services, Inc
Subjects:	aggregating functions Algorithms analysis Animals Chemical Phenomena Computer Simulation Food Handling Food Handling - methods Food Microbiology Food Packaging Food Parasitology food processing Food processing industry food processing quality Food science Food Technology Food Technology - methods Geobacillus stearothermophilus Geobacillus stearothermophilus - growth & development growth & development heat treatment Hot Temperature literature reviews Meat Products Meat Products - analysis Meat Products - microbiology methods Microbial Viability microbiology Models, Biological multiobjective optimization multiobjective optimization technique Numerical Analysis, Computer-Assisted Optimization algorithms Optimization techniques Quality Control Sterilization Sterilization - methods sterilizing Sus scrofa Sus scrofa - microbiology thermal processing of packaged foods Thiamine Thiamine - analysis Time Factors
ISSN:	0022-1147, 1750-3841, 1750-3841
Online Access:	Get full text
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