Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods
Autor(a) principal: | |
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Data de Publicação: | 1992 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6630 |
Resumo: | Two objective functions—volume average retention and volume average cook-value—commonly used to optimize the overall quality and nutrient retention of heat-preserved foods, were studied and optimal processing conditions based on the two approaches were compared. Case studies from the literature were run and tested for the two objective functions. The influence of the decimal reduction time (at the reference temperature, Dref value) of the quality factor on the optimal processing temperature was evaluated. For high Dref values, e.g. for vitamins, the two objective functions give the same results and the Dref value has a minor influence on the optimum processing conditions. For low Dref values, such as for texture and colour, the optimal sterilization temperature is affected by this parameter and the use of volume average cook-value, as objective function, does not take this effect into account, which may result in underestimation of the optimal processing temperature. |
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7160 |
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Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foodsTwo objective functions—volume average retention and volume average cook-value—commonly used to optimize the overall quality and nutrient retention of heat-preserved foods, were studied and optimal processing conditions based on the two approaches were compared. Case studies from the literature were run and tested for the two objective functions. The influence of the decimal reduction time (at the reference temperature, Dref value) of the quality factor on the optimal processing temperature was evaluated. For high Dref values, e.g. for vitamins, the two objective functions give the same results and the Dref value has a minor influence on the optimum processing conditions. For low Dref values, such as for texture and colour, the optimal sterilization temperature is affected by this parameter and the use of volume average cook-value, as objective function, does not take this effect into account, which may result in underestimation of the optimal processing temperature.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaSilva, C.Hendrickx, M.Oliveira, F.Tobback, P.2011-10-21T10:38:54Z19921992-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6630engSILVA, C....[et al] - Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods. Journal of Food Engineering. ISSN 0260-8774. Vol. 17 n.º 4 (1992), p. 241-25810.1016/0260-8774(92)90043-6info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:17Zoai:repositorio.ucp.pt:10400.14/6630Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:18.664244Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
title |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
spellingShingle |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods Silva, C. |
title_short |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
title_full |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
title_fullStr |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
title_full_unstemmed |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
title_sort |
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods |
author |
Silva, C. |
author_facet |
Silva, C. Hendrickx, M. Oliveira, F. Tobback, P. |
author_role |
author |
author2 |
Hendrickx, M. Oliveira, F. Tobback, P. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Silva, C. Hendrickx, M. Oliveira, F. Tobback, P. |
description |
Two objective functions—volume average retention and volume average cook-value—commonly used to optimize the overall quality and nutrient retention of heat-preserved foods, were studied and optimal processing conditions based on the two approaches were compared. Case studies from the literature were run and tested for the two objective functions. The influence of the decimal reduction time (at the reference temperature, Dref value) of the quality factor on the optimal processing temperature was evaluated. For high Dref values, e.g. for vitamins, the two objective functions give the same results and the Dref value has a minor influence on the optimum processing conditions. For low Dref values, such as for texture and colour, the optimal sterilization temperature is affected by this parameter and the use of volume average cook-value, as objective function, does not take this effect into account, which may result in underestimation of the optimal processing temperature. |
publishDate |
1992 |
dc.date.none.fl_str_mv |
1992 1992-01-01T00:00:00Z 2011-10-21T10:38:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6630 |
url |
http://hdl.handle.net/10400.14/6630 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
SILVA, C....[et al] - Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods. Journal of Food Engineering. ISSN 0260-8774. Vol. 17 n.º 4 (1992), p. 241-258 10.1016/0260-8774(92)90043-6 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131729511841793 |