Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming

Hyeon Woo Park, Jae W. Park, Won Byong Yoon

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Novel algorithm to determine the least cost formulation of a surimi blend using linear programming and each surimi properties was developed. Texture properties and the unit cost of surimi blend at the target moisture content were used as constraint functions and the objective function, respectively. The mathematical models to describe the moisture content dependence of the breaking force and the penetration distance were developed using critical moisture content, and the model parameters were used for linearization of moisture content dependence before applying linear programming to determine the optimum formulation. The LCLP model successfully predicted the quality of surimi blend (p < 0.05). Sensitivity analysis was used to provide an additional information when the perturbations of design variables are provided. A standard procedure to determine the least cost formulation of surimi blend having varied moisture content was systematically developed.

Original languageEnglish
Title of host publicationInternational Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017
PublisherCAL-TEK S.r.l.
Pages16-24
Number of pages9
ISBN (Electronic)9781510847668
Publication statusPublished - 2017 Jan 1
Externally publishedYes
Event3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017 - Barcelona, Spain
Duration: 2017 Sep 182017 Sep 20

Other

Other3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017
CountrySpain
CityBarcelona
Period17/9/1817/9/20

Fingerprint

Linear Programming
surimi
linear programming
blended foods
water content
Costs and Cost Analysis
Theoretical Models
methodology
mathematical models
texture

Keywords

  • Critical moisture content
  • Linear programming
  • Surimi
  • Texture map

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Park, H. W., Park, J. W., & Yoon, W. B. (2017). Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming. In International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017 (pp. 16-24). CAL-TEK S.r.l..

Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming. / Park, Hyeon Woo; Park, Jae W.; Yoon, Won Byong.

International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017. CAL-TEK S.r.l., 2017. p. 16-24.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Park, HW, Park, JW & Yoon, WB 2017, Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming. in International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017. CAL-TEK S.r.l., pp. 16-24, 3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Barcelona, Spain, 17/9/18.
Park HW, Park JW, Yoon WB. Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming. In International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017. CAL-TEK S.r.l. 2017. p. 16-24
Park, Hyeon Woo ; Park, Jae W. ; Yoon, Won Byong. / Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming. International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017. CAL-TEK S.r.l., 2017. pp. 16-24
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