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

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

Department of Food Technology

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

1 Citation (Scopus)

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 language	English
Title of host publication	International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017
Editors	Agostino Bruzzone, Miquel Angel Piera, Giuseppe Vignali, Francesco Longo
Publisher	CAL-TEK S.r.l.
Pages	16-24
Number of pages	9
ISBN (Electronic)	9781510847668
Publication status	Published - 2017
Event	3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017 - Barcelona, Spain Duration: 2017 Sept 18 → 2017 Sept 20

Publication series

Name	International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017

Other

Other	3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017
Country/Territory	Spain
City	Barcelona
Period	17/9/18 → 17/9/20

Bibliographical note

Funding Information:
This study has been worked with the support of a research grant of Kangwon National University in 2016.

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 A. Bruzzone, M. A. Piera, G. Vignali, & F. Longo (Eds.), International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017 (pp. 16-24). (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..

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. ed. / Agostino Bruzzone; Miquel Angel Piera; Giuseppe Vignali; Francesco Longo. CAL-TEK S.r.l., 2017. p. 16-24 (International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017).

Research output: Chapter in Book/Report/Conference proceeding › Conference 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 A Bruzzone, MA Piera, G Vignali & F Longo (eds), International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017. 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 Bruzzone A, Piera MA, Vignali G, Longo F, editors, 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. (International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017).

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. editor / Agostino Bruzzone ; Miquel Angel Piera ; Giuseppe Vignali ; Francesco Longo. CAL-TEK S.r.l., 2017. pp. 16-24 (International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017).

@inproceedings{593e713fc42244a8baf51fdb378a69ad,

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

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.",

keywords = "Critical moisture content, Linear programming, Surimi, Texture map",

author = "Park, {Hyeon Woo} and Park, {Jae W.} and Yoon, {Won Byong}",

note = "Funding Information: This study has been worked with the support of a research grant of Kangwon National University in 2016.; 3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017 ; Conference date: 18-09-2017 Through 20-09-2017",

year = "2017",

language = "English",

series = "International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017",

publisher = "CAL-TEK S.r.l.",

pages = "16--24",

editor = "Agostino Bruzzone and Piera, {Miquel Angel} and Giuseppe Vignali and Francesco Longo",

booktitle = "International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017",

}

TY - GEN

T1 - Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming

AU - Park, Hyeon Woo

AU - Park, Jae W.

AU - Yoon, Won Byong

N1 - Funding Information: This study has been worked with the support of a research grant of Kangwon National University in 2016.

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Critical moisture content

KW - Linear programming

KW - Surimi

KW - Texture map

UR - http://www.scopus.com/inward/record.url?scp=85035345752&partnerID=8YFLogxK

M3 - Conference contribution

AN - SCOPUS:85035345752

T3 - International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017

SP - 16

EP - 24

BT - International Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017

A2 - Bruzzone, Agostino

A2 - Piera, Miquel Angel

A2 - Vignali, Giuseppe

A2 - Longo, Francesco

PB - CAL-TEK S.r.l.

T2 - 3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017

Y2 - 18 September 2017 through 20 September 2017

ER -

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

Abstract

Publication series

Other

Bibliographical note

Keywords

ASJC Scopus subject areas

Other files and links

Fingerprint

Cite this