Design of formulated products integrating heuristic knowledge and consumer assessment
| Autor: | Laurent Wendling, Mauricio Camargo, Alvaro Orjuela, Javier A. Arrieta-Escobar, Fernando P. Bernardo, Laure Morel |
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| Přispěvatelé: | Laboratoire Réactions et Génie des Procédés (LRGP), Université de Lorraine (UL)-Centre National de la Recherche Scientifique (CNRS), Equipe de Recherche sur les Processus Innovatifs (ERPI), Université de Lorraine (UL), GEPSI-PSE Group, CIEPQPF, Department of Chemical Engineering, University of Coimbra, Portugal, Grupo de Procesos Químicos y Bioquímicos [Universidad Nacional de Colombia], Departamento de Ingenieria Quimica y Ambiental [Universidad Nacional de Colombia] (DIQA), Universidad Nacional de Colombia [Bogotà] (UNAL)-Universidad Nacional de Colombia [Bogotà] (UNAL), Laboratoire d'Informatique Paris Descartes (LIPADE (URP_2517)), Université de Paris (UP) |
| Rok vydání: | 2020 |
| Předmět: |
cosmetic emulsion
Environmental Engineering Computer science General Chemical Engineering product design 02 engineering and technology Fuzzy logic 020401 chemical engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Product (category theory) 0204 chemical engineering Product design business.industry Heuristic heuristic knowledge skin moisturizer Usability 021001 nanoscience & nanotechnology Industrial engineering consumer assessment 0210 nano-technology Heuristics business Engineering design process Realization (systems) Biotechnology |
| Zdroj: | AIChE Journal AIChE Journal, Wiley, 2021, 67 (4), pp.1-14. ⟨10.1002/aic.17117⟩ |
| ISSN: | 1547-5905 0001-1541 |
| DOI: | 10.1002/aic.17117 |
| Popis: | International audience; This work proposes a systematic approach for the design of formulated products incorporating consumer assessment and heuristic knowledge. The methodology is divided into two main phases: Consumer assessment and product realization. In the first part, product attributes valued by consumers and their interactions are identified through usability tests performed on a reference product, and fuzzy integral analysis. In the second phase, alternative product formulations are generated using a mixed‐integer optimization approach, which incorporates heuristic rules regarding the choice of ingredients and their amounts. The results from the consumer assessment phase are transformed into additional heuristics and incorporated into the design. Different alternative formulations are generated at a lab‐scale, by using two commercial skin moisturizers as references. Those formulations that included additional heuristics are shown to be more similar to the references. As a result, the incorporation of consumer preferences significantly reduced the time and resources spent on the design process. |
| Databáze: | OpenAIRE |
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