Event-based dynamic optimization for food thermal processing: High-quality food production under raw material variability
| Autor: | José Luis Pitarch, Carlos Vilas, Antonio A. Alonso, Luis T. Antelo |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Optimization problem Computer science General Chemical Engineering media_common.quotation_subject Microbial lethality sentinel 01 natural sciences Biochemistry Multi-objective optimization Model-based optimization 0404 agricultural biotechnology Product variability 010608 biotechnology Production (economics) Quality (business) media_common Event (computing) business.industry Real-time software sensor 04 agricultural and veterinary sciences Food safety 040401 food science Reliability engineering Product (business) Food quality business Food Science Biotechnology |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 0960-3085 2018-0993 |
| Popis: | 12 pages, 6 figures, 2 tables Industrial 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 This research received funding by the Spanish MICINN with FEDER funds (PGC2018-099312-B-C31,PGC2018-099312-B-C33) |
| Databáze: | OpenAIRE |
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