Effects of different objective functions on optimal decision variables: a study using modified complex method to optimize hamburger cooking

Erdoğdu, Ferruh; Zorrilla, Susana; Singh, R. Paul

doi:10.1016/j.lwt.2004.05.010

Cited by 7 publications

(4 citation statements)

References 30 publications

(43 reference statements)

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“…This has been demonstrated by several outbreaks of food borne illnesses, caused by Escherichia coli O157:H7 in the past, which have been linked to undercooked meat patties (Shilton et al, 2002;Zorilla and Singh, 2003;Oroszvári et al, 2005a). Therefore, the FDA (in 1997) and the USDA (in 1998) recommended that hamburger patties must be cooked to an internal temperature of 68.3 and 71°C, respectively, and held for 15 s (Erdogdu et al, 2005;Wang and Singh, 2004). On the other hand, overprocessing should be avoided because of its undesirable effects on flavour, texture and nutritive value of the product (Oroszvári et al, 2005a).…”

Section: Introductionmentioning

confidence: 99%

“…There are different methods of preparing meat patties for consumption such as deep fat frying, single-sided and double-sided contact frying, microwaving, infrared radiation and convection heating (Erdogdu et al, 2005;Jeong et al, 2004). The main differences among these various cooking techniques are the temperature on the surface of the meat, the temperature profile through the meat and the method of heat transfer.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Braeckman

Ronsse

Hidalgo

et al. 2009

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Braeckman

Ronsse

Hidalgo

et al. 2009

Journal of Food Engineering

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“…In order to improve the efficiency of the nectar source and the quality of the flight path, a complex optimization method is used to guide the swarm. The complex optimization method is a direct search algorithm for finding constrained optimization problems [ 47 ]. In solving nonlinear problems, by virtue of its freedom from the constraints of the research problem and the objective function, it has a wide range of applicability and can be embedded in many other algorithms to guide the problem to an optimal or suboptimal solution.…”

Section: Uah Path Planning Based On I-abc Algorithmmentioning

confidence: 99%

Path Planning of Unmanned Autonomous Helicopter Based on Human-Computer Hybrid Augmented Intelligence

et al. 2021

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Unmanned autonomous helicopter (UAH) path planning problem is an important component of the UAH mission planning system. The performance of the automatic path planner determines the quality of the UAH flight path. Aiming to produce a high-quality flight path, a path planning system is designed based on human-computer hybrid augmented intelligence framework for the UAH in this paper. Firstly, an improved artificial bee colony (I-ABC) algorithm is proposed based on the dynamic evaluation selection strategy and the complex optimization method. In the I-ABC algorithm, the following way of on-looker bees and the update strategy of nectar source are optimized to accelerate the convergence rate and retain the exploration ability of the population. In addition, a space clipping operation is proposed based on the attention mechanism for constructing a new spatial search area. The search time can be further reduced by the space clipping operation under the path planning result within acceptable changes. Moreover, the entire optimization process and results can be feeded back to the knowledge database by the human-computer hybrid augmented intelligence framework to guide subsequent path planning issues. Finally, the simulation results confirm that a feasible and effective flight path can be quickly generated by the UAH path planning system based on human-computer hybrid augmented intelligence.

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“…Cooking process, while avoiding microbial hazards, results in certain changes of nutritional attributes and in particular, it can destroy thermolabile food components [42]. Therefore, to prove the preservation of the antioxidant content in the developed functional burgers after cooking, main carotenoids of pepper flour were monitored along the different steps of the production: in the flour, in the burgers before cooking and in the products after cooking.…”

Section: Health-giving Compounds Determinationmentioning

confidence: 99%

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Conte¹,

Mastromatteo²

2016

J Nutr Food Sci

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Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour.

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Effects of different objective functions on optimal decision variables: a study using modified complex method to optimize hamburger cooking

Cited by 7 publications

References 30 publications

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Influence of combined IR-grilling and hot air cooking conditions on moisture and fat content, texture and colour attributes of meat patties

Path Planning of Unmanned Autonomous Helicopter Based on Human-Computer Hybrid Augmented Intelligence

Recipe Optimization to Produce Functional Food Based on Meat and Fish

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