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dc.contributor.author
Erdogdu, Ferruh
dc.contributor.author
Zorrilla, Susana
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dc.contributor.author
Singh, R. Paul
dc.date.available
2017-10-13T16:57:53Z
dc.date.issued
2005-12
dc.identifier.citation
Erdogdu, Ferruh; Zorrilla, Susana; Singh, R. Paul; Effects of different objective functions on optimal decision variables: A study using modified complex method to optimize hamburger cooking; Elsevier; LWT - Food Science and Technology; 38; 2; 12-2005; 111-118
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/26576
dc.description.abstract
Hamburger patties are prepared from ground beef and cooked to obtain a safe product before consumption. Cooking process eliminates microbial hazards and results in certain quality changes (e.g., cooking loss, textural changes). All these changes can be used as an objective function to achieve an optimum cooking process, but their effects on decision variable (e.g. process temperature profiles) of the optimization should be known. The use of different objective functions (minimization of cooking losses, hardness, chewiness, and shear to work) was compared to see their effects on plate temperature profiles for double-sided contact cooking. Modified Complex Method was applied as the optimization procedure. Lower and higher limits of grill temperatures (177–220 ºC) were explicit constraints while lethality and temperature at the patties center (F0X15 s; TcX71 ºC) were implicit constraints. The objective functions and implicit constraints were determined using a previously developed numerical heat transfer simulation model. Constant temperature profiles (decision variables) for different objective functions at different processing times (121 and 130 s) were determined. Same decision variables were found regarding the different objective functions (198.3 ºC and 184.1 ºC) for the given processing times.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject.classification
Otras Ingeniería Química
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dc.subject.classification
Ingeniería Química
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Effects of different objective functions on optimal decision variables: A study using modified complex method to optimize hamburger cooking
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-10-12T19:57:31Z
dc.journal.volume
38
dc.journal.number
2
dc.journal.pagination
111-118
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
San Diego
dc.description.fil
Fil: Erdogdu, Ferruh. University of Mersin; Turquía
dc.description.fil
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
dc.description.fil
Fil: Singh, R. Paul. University of California; Estados Unidos
dc.journal.title
LWT - Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2004.05.010
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643804001239
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