Martin Alfred Mishkin

Optimization methods and available software. Part 1

Optimization theories and generally applied optimization techniques are reviewed. The versatility and the complexity anticipated in actual problems are simplified to enable the food practitioners interested in the subject to overcome some of the barriers which prevented full utilization of optimization. The paper summarizes the various mathematical methods available for solving problems of product and process optimization and provides information and advice concerning the advantages and limitations of each technique. A compiled list of optimization subroutines, guidelines and criteria for choosing the proper software are furnished.

Thermal Stability of Pomegranate Juice

ZusammenfassungDas Ziel dieser Arbeit war die Bestimmung der Farbbeständigkeit von Granatapfelsaft unter den Bedingungen der hohen Temperaturen, wie sie bei der Lebensmittelverarbeitung (z. B. Pasteurisierung, Verdampfung, Trocknen) vorkommen. Die Ergebnisse zeigen, daß die roten Anthocyanine des Granatapfels eine genügende Beständigkeit während der Verarbeitung zeigen. Die Bräunung dagegen ist ein Problem für die weitere Forschung.SummaryThis investigation was aimed primarily at determining the color stability of pomegranate juice under high-temperature conditions, representative of processing conditions such as pasteurization, evaporation and dehydration. Results indicate that the red pomegranate anthocyanins are sufficiently stable. Browning is a significant problem requiring further investigation.

Advances in Optimization of Food Dehydration with Respect to Quality Retention

Feasibility of optimization of dehydration processes with respect to quality factors such as nutrient content, and organoleptic quality has been demonstrated for several cases typical of food dehydration. For the case of air-dehydration of potatoes, a simulation-optimization procedure based on the complex method was used to find the optimal dryer-temperature control for minimizing vitamin C loss for a given drying time. Optimal dryer-temperature control was also determined for minimizing drying time given a specified extent of vitamin loss. The procedures used kinetic models of ascorbic acid degradation and of heat and mass transfer during drying of the potatoes.