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Optimization of the thermal processing of conduction-heated canned foods: Study of several objective functions

AuthorsBanga, Julio R. ; Pérez Martín, Ricardo Isaac ; Gallardo, José Manuel ; Casares, J. J.
Issue Date1991
CitationJournal of Food Engineering 14(1): 25-51 (1991)
AbstractA new algorithm, ICRSIDS, for the solution of fixed terminal time optimal control problems is presented. It is based on the combination of a robust parameterization of the control junction and a computationally e&ient nonlinear programing algorithm of unconditional convergence. convergence. This algorithm is applied to the optimization of the thermal processing of conduction-heated canned foods, attaining for the ftrst time optimum temperature-time profiles for different objective functions: the maximum overall retention of a nutrient, the maximum retention of a quality factor at the surface of the solid, and the minimum process time. A significant increase of quality factor retention at the su$ace is achieved with a variable retort temperature profile as against the optimum constant-temperature profile. In the case of process time minimization with a constraint of retention of a quality factor at the surface, the processes with a variable retort temperature show significant advantages over the traditional constant-temperature processes.
Description27 páginas, 10 figuras, 3 tablas
Publisher version (URL)http://dx.doi.org/10.1016/0260-8774(91)90052-T
Appears in Collections:(IIM) Artículos
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