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MULTI‐OBJECTIVE OPTIMIZATION TO IMPROVE THE PRODUCT RANGE OF BAKING SYSTEMS
Author(s) -
BOOM R.M.,
VAN STRATEN G.,
VAN BOXTEL A.J.B.,
ESVELD D.C.
Publication year - 2009
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2008.00240.x
Subject(s) - multi objective optimization , computer science , pareto principle , flexibility (engineering) , range (aeronautics) , product (mathematics) , process (computing) , mathematical optimization , set (abstract data type) , production (economics) , product design , process engineering , pareto analysis , industrial engineering , mathematics , engineering , statistics , geometry , economics , macroeconomics , programming language , aerospace engineering , operating system
The operational range of a food production system can be used to obtain a variation in certain product characteristics. The range of product characteristics that can be simultaneously realized by an optimal choice of the process conditions is inherently limited. Knowledge of this feasible product range and the limitations therein would be of great help to the process/product innovator. In this article, the method of Pareto analysis, in combination with dynamic optimization, was introduced to map the feasibility range for multi‐objective optimization problems. The Pareto front obtained for a set of conflicting objectives divides the product specification space into a feasible and a nonfeasible area. For process design, such an analysis is a versatile tool to evaluate different options and to search for extension of the operational range. In this work, such Pareto analysis was applied for bakery production. Bakery products might have conflicting specifications for the final quality (crispness, brownness and moisture content). The analysis shows how the feasible area was changed as the initial dough water content is modified. Furthermore, it was proven that by modification of the process (i.e., application of multiheating systems – combined convective, microwave and radiation heating), the feasible area was extended significantly. Taking these options into account, the operational range of bakery systems was improved significantly.PRACTICAL APPLICATIONS In bakery operation design, it is required to know the information about how the Pareto solution can be used to find the possibilities to extend the feasible region and to improve the flexibility of the system. In this study, the optimization for multi‐objective function in bakery operation was investigated by changing the product formulation, i.e., changing initial water content, and by changing the process system, i.e., introducing multiheating strategy. It was concluded that, by changing both the product formulation and process system, the process flexibility and product range could be enlarged. Therefore, the results presented in this article may be useful for the designer to improve current bakery processes.