Model-based multi-objective optimization of beef roasting

Autores
Goñi, Sandro Mauricio; Salvadori, Viviana Olga
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A validated mathematical model has been used to perform multi-objective optimization of beef roasting, considering the minimization of both cooking time and weight loss. Simulations were performed using irregular geometrics models of beef semitendinosus muscle and constant oven temperature. Minimum temperature of 72°C at the coldest point was imposed as a constraint. From model results a compromise situation was encountered, since no operative condition lead simultaneously to optimal values of both objectives, i.e.; an increase in oven temperature leads to a decrease in cooking time, between -0.25 and -0.325 min/°C, and an increase in weight loss, between 0.175 and 0.275%/°C. In this sense, not one, but a set of optimal solutions was found in the Pareto sense. Experimental cooking tests were performed, which are in good agreement with model simulations. Furthermore, energy consumption for each optimal solution obtained in the optimization problem was estimated, being lower using low oven temperatures.
Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Cooking Time
Energy Consumption
Meat Cooking
Optimization
Weight Loss
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/75696
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Model-based multi-objective optimization of beef roastingGoñi, Sandro MauricioSalvadori, Viviana OlgaCooking TimeEnergy ConsumptionMeat CookingOptimizationWeight Losshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A validated mathematical model has been used to perform multi-objective optimization of beef roasting, considering the minimization of both cooking time and weight loss. Simulations were performed using irregular geometrics models of beef semitendinosus muscle and constant oven temperature. Minimum temperature of 72°C at the coldest point was imposed as a constraint. From model results a compromise situation was encountered, since no operative condition lead simultaneously to optimal values of both objectives, i.e.; an increase in oven temperature leads to a decrease in cooking time, between -0.25 and -0.325 min/°C, and an increase in weight loss, between 0.175 and 0.275%/°C. In this sense, not one, but a set of optimal solutions was found in the Pareto sense. Experimental cooking tests were performed, which are in good agreement with model simulations. Furthermore, energy consumption for each optimal solution obtained in the optimization problem was estimated, being lower using low oven temperatures.Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2012-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/75696Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Model-based multi-objective optimization of beef roasting; Elsevier; Journal of Food Engineering; 111; 1; 7-2012; 92-1010260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.01.022info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877412000428info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:07:21Zoai:ri.conicet.gov.ar:11336/75696instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:07:21.807CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Model-based multi-objective optimization of beef roasting
title Model-based multi-objective optimization of beef roasting
spellingShingle Model-based multi-objective optimization of beef roasting
Goñi, Sandro Mauricio
Cooking Time
Energy Consumption
Meat Cooking
Optimization
Weight Loss
title_short Model-based multi-objective optimization of beef roasting
title_full Model-based multi-objective optimization of beef roasting
title_fullStr Model-based multi-objective optimization of beef roasting
title_full_unstemmed Model-based multi-objective optimization of beef roasting
title_sort Model-based multi-objective optimization of beef roasting
dc.creator.none.fl_str_mv Goñi, Sandro Mauricio
Salvadori, Viviana Olga
author Goñi, Sandro Mauricio
author_facet Goñi, Sandro Mauricio
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv Cooking Time
Energy Consumption
Meat Cooking
Optimization
Weight Loss
topic Cooking Time
Energy Consumption
Meat Cooking
Optimization
Weight Loss
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A validated mathematical model has been used to perform multi-objective optimization of beef roasting, considering the minimization of both cooking time and weight loss. Simulations were performed using irregular geometrics models of beef semitendinosus muscle and constant oven temperature. Minimum temperature of 72°C at the coldest point was imposed as a constraint. From model results a compromise situation was encountered, since no operative condition lead simultaneously to optimal values of both objectives, i.e.; an increase in oven temperature leads to a decrease in cooking time, between -0.25 and -0.325 min/°C, and an increase in weight loss, between 0.175 and 0.275%/°C. In this sense, not one, but a set of optimal solutions was found in the Pareto sense. Experimental cooking tests were performed, which are in good agreement with model simulations. Furthermore, energy consumption for each optimal solution obtained in the optimization problem was estimated, being lower using low oven temperatures.
Fil: Goñi, Sandro Mauricio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description A validated mathematical model has been used to perform multi-objective optimization of beef roasting, considering the minimization of both cooking time and weight loss. Simulations were performed using irregular geometrics models of beef semitendinosus muscle and constant oven temperature. Minimum temperature of 72°C at the coldest point was imposed as a constraint. From model results a compromise situation was encountered, since no operative condition lead simultaneously to optimal values of both objectives, i.e.; an increase in oven temperature leads to a decrease in cooking time, between -0.25 and -0.325 min/°C, and an increase in weight loss, between 0.175 and 0.275%/°C. In this sense, not one, but a set of optimal solutions was found in the Pareto sense. Experimental cooking tests were performed, which are in good agreement with model simulations. Furthermore, energy consumption for each optimal solution obtained in the optimization problem was estimated, being lower using low oven temperatures.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/75696
Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Model-based multi-objective optimization of beef roasting; Elsevier; Journal of Food Engineering; 111; 1; 7-2012; 92-101
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/75696
identifier_str_mv Goñi, Sandro Mauricio; Salvadori, Viviana Olga; Model-based multi-objective optimization of beef roasting; Elsevier; Journal of Food Engineering; 111; 1; 7-2012; 92-101
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.01.022
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877412000428
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613932624379904
score 13.070432

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