MADOUMIER, Martial; TRYSTRAM, Gilles; SÉBASTIAN, Patrick; COLLIGNAN, Antoine

doi:10.1016/j.tifs.2019.02.002

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MADOUMIER, Martial
Démarche intégrée pour l'obtention d'aliments de qualité [UMR Qualisud]

TRYSTRAM, Gilles
Ingénierie, Procédés, Aliments [GENIAL]

SÉBASTIAN, Patrick

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Trends in Food Science and Technology. 2019, vol. 86, p. 1-15

Elsevier

Résumé en anglais

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.< Réduire

Mots clés en anglais

Multi-objective optimization

Multi-criteria decision aids

Food process design

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

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