Formulating preliminary design optimization problem of an agrifood process using expert knowledge: Application to milk microfiltration
SFILIGOÏ-TAILLANDIER, F
Institut de Mécanique et d'Ingénierie de Bordeaux [I2M]
Université de Provence - Aix-Marseille 1
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Institut de Mécanique et d'Ingénierie de Bordeaux [I2M]
Université de Provence - Aix-Marseille 1
SFILIGOÏ-TAILLANDIER, F
Institut de Mécanique et d'Ingénierie de Bordeaux [I2M]
Université de Provence - Aix-Marseille 1
< Reduce
Institut de Mécanique et d'Ingénierie de Bordeaux [I2M]
Université de Provence - Aix-Marseille 1
Language
en
Autre communication scientifique (congrès sans actes - poster - séminaire...)
This item was published in
journées scientifiques de l’école doctorale, 2019-07-04, Rennes. 2019
English Abstract
Skim milk crossflow microfiltration pore diameter 0.1 μm (MF 0.1 μm) is used in dairy industry to separate casein micelles (retentate) from serum proteins (permeate). This fractionation method allows the preservation of « ...Read more >
Skim milk crossflow microfiltration pore diameter 0.1 μm (MF 0.1 μm) is used in dairy industry to separate casein micelles (retentate) from serum proteins (permeate). This fractionation method allows the preservation of « native » properties of dairy proteins and offers many ways of valorization for the two products. • In the literature, optimization of MF 0.1 μm is only partial and empirical. • Many links between the process operating variables, product state variables and optimization objectives are not formalized. Knowledge elicitation can be coupled with optimization in order to solve the problem.Read less <
Keywords
microfiltration
protéine de lait
lait écrémé
optimisation de procédé
modèle
English Keywords
approche multi objectif
Origin
Hal imported