Towards a holistic approach for multi-objective optimization of food processes: a critical review

Abstract : While Multi-objective Optimization (MOO) has provided many methods and tools for solving design problems, food processes have benefitted little from them. MOO encompasses the identification of performance indicators, process modelling, preference integration, trade-off assessment, and finding the best trade-offs. In this review, the use of these five elements in the design of food processes through MOO is analysed. A number of studies dealing with food processes MOO have been identified. Even though these studies improve the design process, they often approach MOO in a simplified and insufficiently rationalized way. Based on this review, several research issues are identified, related to the improvement of the different models and methods, and to the development of more holistic MOO methods for food processes.
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Martial Madoumier, Gilles Trystram, Patrick Sébastian, Antoine Collignan. Towards a holistic approach for multi-objective optimization of food processes: a critical review. Trends in Food Science and Technology, Elsevier, 2019, 86, pp.1-15. ⟨10.1016/j.tifs.2019.02.002⟩. ⟨hal-02050477⟩

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