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Multiobjective optimization of skim milk microfiltration based on expert knowledge

dc.rights.licenseopenen_US
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
dc.contributor.authorBELNA, Maëllis
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
dc.contributor.authorNDIAYE, Amadou
dc.contributor.authorTAILLANDIER, Franck
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
dc.contributor.authorFERNANDEZ, Christophe
dc.contributor.authorAGABRIEL, Louis
dc.contributor.authorGÉSAN-GUIZIOU, Geneviève
dc.date.accessioned2023-03-20T10:14:35Z
dc.date.available2023-03-20T10:14:35Z
dc.date.issued2022-11-01
dc.identifier.issn0957-4174en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/172376
dc.description.abstractEnOptimizing food processes is a complex task made harder by gaps in knowledge on process performance mechanisms, by the complexity inherent to the food product itself, and by the many heterogeneous variables involved in prediction models. Microfiltration of skim milk with a 0.1-µm pore-size membrane is a typical example (MF). MF is commonly used as a unit operation to separate the two major milk protein into valuable fractions for cheesemaking and food formulations. However, despite its importance for the dairy industry, the MF process has never been optimized to integrate conflicting stakeholder objectives such as maximizing quality of product outputs while minimizing cost inputs and addressing environmental impacts. This work addressed the multiobjective optimization of 0.1-µm skim milk MF by considering conflicting stakeholder-defined objectives and integrating expert and scientific knowledge into the formulation of the multiobjective problem. The multiobjective MF problem was modelled by considering the quality of product outputs, operating variables, process design and cost inputs, and using both scientific data and expert knowledge. Over a thousand Pareto-optimal solutions were found, including solutions close to current industry practice but also innovative new solutions. This work opens new perspectives for using multiobjective optimization techniques to design and optimize food processes.
dc.language.isoENen_US
dc.subject.enDairy sector
dc.subject.enExpert knowledge
dc.subject.enMicrofiltration
dc.subject.enModelling
dc.subject.enMultiobjective optimization
dc.subject.enReal-world problem
dc.title.enMultiobjective optimization of skim milk microfiltration based on expert knowledge
dc.title.alternativeExpert Systems with Applicationsen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.eswa.2022.117624en_US
dc.subject.halSciences de l'ingénieur [physics]/Matériauxen_US
dc.description.sponsorshipEuropeFEDER contract no. EU000171, INRAE funding agreement 3000129en_US
bordeaux.journalExpert Systems with Applicationsen_US
bordeaux.volume205en_US
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.institutionINRAEen_US
bordeaux.institutionArts et Métiersen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
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