Multi-criteria optimization and decision-making approach for improving of food engineering processes

A. ABAKAROV; YU. SUSHKOV; R.H. MASCHERONI

International Journal of Food Studies

ISEKI_Food Association

Año: 2013 vol. 2 p. 1 - 20

2182-1054

The objective of this study was to propose a technique to solve multi-criteria optimization and decision-12 making problems arising in food engineering field. This technique has been demonstrated using experimental 13 data obtained on osmotic dehydration of carrot cubes in sodium chloride solution. The Aggregating Functions 14 Approach, the Adaptive Random Search Algorithm, and the Penalty Functions Approach were used in this 15 study to compute the initial set of non-dominated or Pareto-optimal solutions. Multiple non-linear regression 16 analysis was performed on a set of experimental data in order to obtain particular multi-objective functions 17 (responses), namely water loss, solute gain, rehydration ratio, three different colour criteria of rehydrated the 18 product, and sensory evaluation (organoleptic quality). Two multi-criteria decision-making approaches, the 19 Analytic Hierarchy Process (AHP) and the Tabular Method (TM), were used simultaneously to choose the best 20 alternative among the set of non-dominated solutions. The multi-criteria optimization and decision-making 21 technique proposed in this study can facilitate the assessment of criteria weights, helping a more fair, 22 consistent, and adequate final compromised solution or food process. This technique can be useful to food 23 scientists in research and education, as well as to engineers involved in improving the different kinds of food 24 engineering processes.