Multi-objective optimization to improve the product range of baking systems

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