A multi-criteria optimization and decision-making approach for improvement of food engineering processes.

Abakarov, Alik and Suhkov, Yu and Mascheroni, R. H. (2013). A multi-criteria optimization and decision-making approach for improvement of food engineering processes.. "International Journal of Food Studies", v. 2 (n. 1); pp. 1-21. ISSN 2182-1054. https://doi.org/10.7455/ijfs/2.1.2013.a1.

Description

Title: A multi-criteria optimization and decision-making approach for improvement of food engineering processes.
Author/s:
  • Abakarov, Alik
  • Suhkov, Yu
  • Mascheroni, R. H.
Item Type: Article
Título de Revista/Publicación: International Journal of Food Studies
Date: 2013
ISSN: 2182-1054
Volume: 2
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The objective of this study was to propose a multi-criteria optimization and decision-making technique to solve food engineering problems. This technique was demostrated using experimental data obtained on osmotic dehydratation of carrot cubes in a sodium chloride solution. The Aggregating Functions Approach, the Adaptive Random Search Algorithm, and the Penalty Functions Approach were used in this study to compute the initial set of non-dominated or Pareto-optimal solutions. Multiple non-linear regression analysis was performed on a set of experimental data in order to obtain particular multi-objective functions (responses), namely water loss, solute gain, rehydration ratio, three different colour criteria of rehydrated product, and sensory evaluation (organoleptic quality). Two multi-criteria decision-making approaches, the Analytic Hierarchy Process (AHP) and the Tabular Method (TM), were used simultaneously to choose the best alternative among the set of non-dominated solutions. The multi-criteria optimization and decision-making technique proposed in this study can facilitate the assessment of criteria weights, giving rise to a fairer, more consistent, and adequate final compromised solution or food process. This technique can be useful to food scientists in research and education, as well as to engineers involved in the improvement of a variety of food engineering processes.

More information

Item ID: 25968
DC Identifier: http://oa.upm.es/25968/
OAI Identifier: oai:oa.upm.es:25968
DOI: 10.7455/ijfs/2.1.2013.a1
Official URL: http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/79
Deposited by: Memoria Investigacion
Deposited on: 26 Jun 2014 13:49
Last Modified: 22 Sep 2014 11:39
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