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Título

Event-based Dynamic Optimization for Food Thermal Processing: High-Quality Food Production under Raw Material Variability

AutorAlonso, Antonio A. CSIC ORCID; Pitarch, José Luis; Antelo, L. T. CSIC ORCID; Vilas Fernández, Carlos CSIC ORCID
Palabras claveProduct variability
Model-based optimization
Food quality
Multi-objective optimization
Real-time software sensor
Microbial lethality sentinel
Fecha de publicación2021
EditorElsevier
CitaciónFood and Bioproducts Processing 127: 162-173 (2021)
ResumenIndustrial canneries are subject to perturbations that may compromise food safety requirements. In such cases, plant operators typically increase the processing time, leading to undesirable large processing cycles and excessive quality degradation. In addition, differences among the items in a batch lead to variability in terms of quality and safety which, if not explicitly considered in the processing strategy, forces the use of conservative operation policies. In this work, we present an event-based dynamic optimization approach that combines available plant measurements and mathematical model predictions to anticipate the effect of plant perturbations on food safety. A safety software sensor is build upon an on-line predictive simulation and a previous food-variability characterization such that, if any perturbation during the sterilization compromises food safety, a new processing strategy that optimizes a trade off among quality, uniformity and processing time is recomputed and implemented. Such multi-objective dynamic optimization problem under food product variability is efficiently addressed by taking advantage of the monotonicity and convexity properties of the food quality/safety dynamics
Descripción12 pages, 6 figures, 2 tables
Versión del editorhttps://doi.org/10.1016/j.fbp.2021.02.013
URIhttp://hdl.handle.net/10261/235021
DOI10.1016/j.fbp.2021.02.013
ISSN0960-3085
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