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Formulating multiobjective optimization of 0.1 μm microfiltration of skim milk

hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
hal.structure.identifierSociété Boccard
dc.contributor.authorBELNA, Maëllis
hal.structure.identifierInstitut de Mécanique et d'Ingénierie [I2M]
dc.contributor.authorNDIAYE, Amadou
hal.structure.identifierRisques, Ecosystèmes, Vulnérabilité, Environnement, Résilience [RECOVER]
dc.contributor.authorTAILLANDIER, Franck
hal.structure.identifierSociété Boccard
dc.contributor.authorAGABRIEL, Louis
hal.structure.identifierSociété Boccard
dc.contributor.authorMARIE, Anne-Laure
hal.structure.identifierScience et Technologie du Lait et de l'Oeuf [STLO]
dc.contributor.authorGÉSAN-GUIZIOU, Geneviève
dc.date.accessioned2021-05-14T09:32:53Z
dc.date.available2021-05-14T09:32:53Z
dc.date.created2020-09-14
dc.date.issued2020-09-14
dc.identifier.issn0960-3085
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/76001
dc.description.abstractEnOptimizing 0.1 m microfiltration (MF) of skim milk requires formulating optimization of afood processing problem with conflicting objectives that consider product composition, pro-cess variables and operating conditions. Formulating the MF optimization problem requiresknowledge from experts about food processing, dairy product production and equipmentmanufacturing. This study formulated the MF optimization problem in an innovative man-ner: as a multiobjective optimization problem that considered the entire MF process. Elevenexperts were interviewed to identify the knowledge domains necessary, which required 36interviews over a total of 14 h. Formulation was achieved from the MF process to the com-positions of the permeate and retentate fractions. Five conflicting optimization objectives,influenced by 36 variables, were set up to formulate the problem. Five of the variables weredecision variables used to control the MF, and the other 31 were intermediate calculationvariables. This approach opens new perspectives for optimization of food processes thatintegrate expert knowledge
dc.language.isoen
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/
dc.subject.enKnowledge acquisition
dc.subject.enExpert knowledge
dc.subject.enKnowledge representation
dc.subject.enCausal maps
dc.subject.enProtein fractionation
dc.subject.enDairy sectora
dc.title.enFormulating multiobjective optimization of 0.1 μm microfiltration of skim milk
dc.typeArticle de revue
dc.identifier.doi10.1016/j.fbp.2020.09.002
dc.subject.halSciences du Vivant [q-bio]
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
bordeaux.journalFood and Bioproducts Processing
bordeaux.page244-257
bordeaux.volume124
bordeaux.hal.laboratoriesInstitut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295*
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.institutionCNRS
bordeaux.institutionINRAE
bordeaux.institutionArts et Métiers
bordeaux.peerReviewedoui
hal.identifierhal-02952927
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02952927v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20and%20Bioproducts%20Processing&rft.date=2020-09-14&rft.volume=124&rft.spage=244-257&rft.epage=244-257&rft.eissn=0960-3085&rft.issn=0960-3085&rft.au=BELNA,%20Ma%C3%ABllis&NDIAYE,%20Amadou&TAILLANDIER,%20Franck&AGABRIEL,%20Louis&MARIE,%20Anne-Laure&rft.genre=article


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