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

    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 languageEnglish
    Title of host publicationInternational Food Operations and Processing Simulation Workshop, FoodOPS 2017, Held at the International Multidisciplinary Modeling and Simulation Multiconference, I3M 2017
    EditorsAgostino Bruzzone, Miquel Angel Piera, Giuseppe Vignali, Francesco Longo
    PublisherCAL-TEK S.r.l.
    Pages16-24
    Number of pages9
    ISBN (Electronic)9781510847668
    Publication statusPublished - 2017
    Event3rd International Food Operations and Processing Simulation Workshop, FoodOPS 2017 - Barcelona, Spain
    Duration: 2017 Sept 182017 Sept 20

    Publication series

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

    Other

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

    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

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