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Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and

Jose Lucas Peñalver-Soto1,2, María Muñoz-Guillermo3, Alberto Garre1

  • 1Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena (ETSIA), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.

Foods (Basel, Switzerland)
|November 26, 2022
PubMed

Keywords:
Monte Carloacrylamideequivalent solutionsfrying operationmodel-based optimizationmulti-objective optimizationqualityuncertainty

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