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Model-based multi-objective optimization of beef roasting

  • Published:2012-07 Issue:1 Volume:111 Page:92-101
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Goñi Sandro M.,Salvadori Viviana O.

Funder

acknowledge Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT PICT 2007-01090)

Universidad Nacional de La Plata (UNLP, 11I140)

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Improving food processing using modern optimization methods;Banga;Trends in Food Science & Technology,2003

2. Quality and Safety Models and Optimization as Part of Computer-Integrated Manufacturing;Banga;Comprehensive Reviews in Food Science and Food Safety,2008

3. On the optimal control of contact-cooking processes;Banga;Food and Bioproducts Processing,2001

4. Cooking of beef by oven roasting: a study of heat and mass transfer;Bengtsson;Journal of Food Science,1976

5. Turkey breast roasting - Process optimization;Białobrzewski;Journal of Food Engineering,2009
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