Standard

Multiobjective optimization approach : Thermal food processing. / Abakarov, A.; Sushkov, Y.; Almonacid, S.; Simpson, R.

In: Journal of Food Science, Vol. 74, No. 9, 11.2009, p. E471-E487.

Research output: Contribution to journal › Article › peer-review

Harvard

Abakarov, A, Sushkov, Y, Almonacid, S & Simpson, R 2009, 'Multiobjective optimization approach: Thermal food processing', Journal of Food Science, vol. 74, no. 9, pp. E471-E487. https://doi.org/10.1111/j.1750-3841.2009.01348.x

APA

Abakarov, A., Sushkov, Y., Almonacid, S., & Simpson, R. (2009). Multiobjective optimization approach: Thermal food processing. Journal of Food Science, 74(9), E471-E487. https://doi.org/10.1111/j.1750-3841.2009.01348.x

Vancouver

Abakarov A, Sushkov Y, Almonacid S, Simpson R. Multiobjective optimization approach: Thermal food processing. Journal of Food Science. 2009 Nov;74(9):E471-E487. https://doi.org/10.1111/j.1750-3841.2009.01348.x

Author

Abakarov, A. ; Sushkov, Y. ; Almonacid, S. ; Simpson, R. / Multiobjective optimization approach : Thermal food processing. In: Journal of Food Science. 2009 ; Vol. 74, No. 9. pp. E471-E487.

BibTeX

@article{b77f9584c0e5431ab939e9cf296eb353,
title = "Multiobjective optimization approach: Thermal food processing",
abstract = "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.",
keywords = "Aggregating functions, Multiobjective optimization, Thermal processing of packaged foods",
author = "A. Abakarov and Y. Sushkov and S. Almonacid and R. Simpson",
year = "2009",
month = nov,
doi = "10.1111/j.1750-3841.2009.01348.x",
language = "English",
volume = "74",
pages = "E471--E487",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "9",

}

RIS

TY - JOUR

T1 - Multiobjective optimization approach

T2 - Thermal food processing

AU - Abakarov, A.

AU - Sushkov, Y.

AU - Almonacid, S.

AU - Simpson, R.

PY - 2009/11

Y1 - 2009/11

N2 - 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.

AB - 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.

KW - Aggregating functions

KW - Multiobjective optimization

KW - Thermal processing of packaged foods

UR - http://www.scopus.com/inward/record.url?scp=70449473776&partnerID=8YFLogxK

U2 - 10.1111/j.1750-3841.2009.01348.x

DO - 10.1111/j.1750-3841.2009.01348.x

M3 - Article

C2 - 20492109

AN - SCOPUS:70449473776

VL - 74

SP - E471-E487

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 9

ER -

ID: 100825447