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A multi-criteria decision making approach for food engineering
A multi-criteria decision making approach for food engineering.
In: "11th International Congress on Engineering and Food (ICEF 11)", 22-26 of May, Athens, Greece. ISBN 978-960-89789-4-2.
||A multi-criteria decision making approach for food engineering
Presentation at Congress or Conference
||11th International Congress on Engineering and Food (ICEF 11)
||22-26 of May
|Title of Book:
||Proceedings of the 11th International Congress on Engineering and Food (ICEF 11)
||22 May 2011
||multi-criteria optimization, Pareto-optimal solution, decision-making approach, food engineering needs,
||E.T.S.I. Agrónomos (UPM) [antigua denominación]
||Ingeniería Rural [hasta 2014]
|Creative Commons Licenses:
Available versions for this object
A multi-criteria decision making approach for food engineering. (deposited 29 Jun 2011 11:51)
The objective of this study was to propose a decision making approach and tools (software
packages) to solve the multi-criteria decision making problems arising in the food engineering. The proposed
decision making approach is based on a simultaneous utilization for a given set of Pareto-optimal solutions
the two following decision making methods: 1) well-known Analytic Hierarchy Process method and 2)
Tabular Method. The using of Tabular Method allows utilizing the AHP method in a straightforward manner,
which avoids the information overload and makes the decision making process easier. The aggregating
functions approach, adaptive random search algorithm coupled with penalty functions approach, and the
finite difference method with cubic spline approximation were utilized in this study to compute the initial set
of the Pareto-optimal solutions. The decision making software ―MPRIORITY‖ and ―T-CHOICE‖ based on
the Analytic Hierarchy Process and Tabular Method methods, respectively, were utilized for choosing the
best alternative among the obtained set of Pareto-optimal solutions. The proposed in this study approach and
tools was successfully tested on the multi-objective optimization problem of the thermal processing of
packaged food. The proposed decision making approach and tools are useful for food scientists (research and
education) and engineers (real thermal food process evaluation and optimization).
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