Multiobjective Optimization Approach: Thermal Food Processing

• 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; Animals; Chemical Phenomena; Computer Simulation; 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 - growth & development; heat treatment; Hot Temperature; literature reviews; Meat Products - analysis; Meat Products - microbiology; Microbial Viability; Models, Biological; multiobjective optimization; multiobjective optimization technique; Numerical Analysis, Computer-Assisted; Optimization algorithms; Optimization techniques; Quality Control; Sterilization - methods; sterilizing; Sus scrofa - microbiology; thermal processing of packaged foods; Thiamine - analysis; Time Factors
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2009.01348.x

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 applicability of the proposed approach was illustrated by solving widely used multiobjective test problems taken from the literature. The numerical results obtained for the multiobjective test problems and for the thermal processing problem show that the proposed approach can be effectively used for solving multiobjective optimization problems arising in the food engineering field.