TY - JOUR
T1 - Constraints to Quality Optimization in Aseptic Processing
AU - SAGUY, ISRAEL
PY - 1988/1
Y1 - 1988/1
N2 - The optimization incorporated constraints, such as health requirements to destroy pathogens, spoilage‐causing microorganisms and enzymes inactivation. Simultaneously, the optimal process had to maximize chemical and sensory attributes, nutrients retention and overall quality. Linear programming was utilized to conform with all the aforementioned constraints and to derive the optimal processing time and temperature. The method offered a straight forward procedure for the optimization of aseptic processing and could be utilized in the implementation of optimal high temperature‐short time processes.
AB - The optimization incorporated constraints, such as health requirements to destroy pathogens, spoilage‐causing microorganisms and enzymes inactivation. Simultaneously, the optimal process had to maximize chemical and sensory attributes, nutrients retention and overall quality. Linear programming was utilized to conform with all the aforementioned constraints and to derive the optimal processing time and temperature. The method offered a straight forward procedure for the optimization of aseptic processing and could be utilized in the implementation of optimal high temperature‐short time processes.
UR - http://www.scopus.com/inward/record.url?scp=84987291055&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1988.tb10243.x
DO - 10.1111/j.1365-2621.1988.tb10243.x
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AN - SCOPUS:84987291055
SN - 0022-1147
VL - 53
SP - 306
EP - 307
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -