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

hal.structure.identifierDémarche intégrée pour l'obtention d'aliments de qualité [UMR Qualisud]
dc.contributor.authorMADOUMIER, Martial
hal.structure.identifierIngénierie, Procédés, Aliments [GENIAL]
dc.contributor.authorTRYSTRAM, Gilles
hal.structure.identifierInstitut de Mécanique et d'Ingénierie de Bordeaux [I2M]
dc.contributor.authorSÉBASTIAN, Patrick
hal.structure.identifierDémarche intégrée pour l'obtention d'aliments de qualité [UMR Qualisud]
dc.contributor.authorCOLLIGNAN, Antoine
dc.date.accessioned2021-05-14T09:43:46Z
dc.date.available2021-05-14T09:43:46Z
dc.date.issued2019
dc.identifier.issn0924-2244
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/76839
dc.description.abstractEnWhile 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.
dc.language.isoen
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.subject.enMulti-objective optimization
dc.subject.enMulti-criteria decision aids
dc.subject.enFood process design
dc.title.enTowards a holistic approach for multi-objective optimization of food processes: a critical review
dc.typeArticle de revue
dc.identifier.doi10.1016/j.tifs.2019.02.002
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
bordeaux.journalTrends in Food Science and Technology
bordeaux.page1-15
bordeaux.volume86
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-02050477
hal.version1
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02050477v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Trends%20in%20Food%20Science%20and%20Technology&rft.date=2019&rft.volume=86&rft.spage=1-15&rft.epage=1-15&rft.eissn=0924-2244&rft.issn=0924-2244&rft.au=MADOUMIER,%20Martial&TRYSTRAM,%20Gilles&S%C3%89BASTIAN,%20Patrick&COLLIGNAN,%20Antoine&rft.genre=article


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