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Improving food processing using modern optimization methods
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DOI：10.1016/S0924-2244(03)00048-7.png)
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Abstract
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In this contribution, computer-aided optimization is presented as the ultimate tool to improve food processing. The state of the art is reviewed, especially focusing in recent developments using modern optimization techniques. Their potential for industrial applications is also discussed in the light of several important examples. Finally, future trends and research needs are outlined. (C) 2003 Elsevier Science Ltd. All rights reserved.
Keywords:
OPTIMAL EXPERIMENTAL-DESIGN
STOCHASTIC GLOBAL OPTIMIZATION
COMPUTATIONAL FLUID-DYNAMICS
RETORT TEMPERATURE PROFILE
THERMAL-PROCESS DESIGN
DOUBLE-SIDED COOKING
RANDOM-SEARCH
HEAT-TRANSFER
PRACTICAL IDENTIFICATION
RELIABLE METHOD
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