While mathematically sophisticated methods can be used to better
understand and improve processes, the nonlinear nature of food
processing models can make their dynamic optimization a daunting
task. With contributions from a virtual who s who in the food
processing industry, Optimization in Food Engineering evaluates the
potential uses and limitations of optimization techniques for food
processing, including classical methods, artificial
intelligence-genetic algorithms, multi-objective optimization
procedures, and computational fluid dynamics.
The book begins by delineating the fundamentals and methods for
analytical and numerical procedures. It then covers optimization
techniques and how they specifically apply to food processing. The
final section digs deep into fundamental food processes and
provides detailed explanation and examples from the most
experienced and published authors in the field. This includes a
range of processes from optimization strategies for improving the
performance of batch reactors to the optimization of conventional
thermal processing, microwave heating, freeze drying, spray drying,
and refrigeration systems, to structural optimization techniques
for developing beverage containers, optimization approaches for
impingement processing, and optimal operational planning
methodologies. Each chapter presents the required parameters for
the given process with the optimization procedure to apply.
An increasing part of the food processor s job is to optimize
systems to squeeze more dollars out of overhead to offset rising
utility and transportation costs. Logically combining optimization
techniques from many sources into a single volume focused on food
production processes, this book provides real solutions to
increases in energy, healthcare, and product liability costs that
impact the bottom line in food production.
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