In this work, we propose a methodology for designing High-Pressure Thermal processes for food treatment. This approach is based on a multi-objective preference-based evolutionary optimization algorithm, called WASF-GA, combined with a decision strategy which provides the food engineer with the best treatment in accordance with some quality requirements. The resulting method is compared to a mono-objective optimization algorithm called MLS-GA. To do so, we consider several particular mono-objective and multi-objective optimization problems. Then, considering those cases, we determine an adequate set of parameters for the WASF-GA and the MLS-GA algorithms in order to obtain a reasonable compromise between solution quality and computational time. Next, we compare the results obtained by the WASF-GA and MLS-GA. Additionally, the best solutions returned by the WASF-GA are analyzed from a food engineering point of view. Finally, a sensitivity analysis regarding the impact of design parameters on the performances of those solutions is performed.
Citation
Miriam R. Ferrández, Juana L. Redondo, Benjamin Ivorra, Ángel M. Ramos, Pilar M. Ortigosa. A Decision Tool based on a Multi-Objective Methodology for designing High-Pressure Thermal Treatments in Food Industry. Preprint version. September, 2017.