Multicriteria-oriented preliminary design of a flash evaporation process for cooling in the wine-making process

Tiat, Vanessa Ho Kon; Sébastian, Patrick; Nadeau, Jean-Pierre

doi:10.1016/j.jfoodeng.2007.08.015

Cited by 9 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In recent years, researchers have focused on development of alternative concentration techniques or improvement of conventional evaporation processes. Multiple effect vacuum evaporator systems and feed/product/condensate flash evaporation methods are used to increase the efficient utilization of the energy . Flash evaporation method also reduces the loss of volatile components where the super‐heated water jets enhance the effect of flash evaporation .…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

et al. 2018

View full text Add to dashboard Cite

BACKGROUND: Vacuum evaporation (VE) process is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due to long process time, and low energy efficiency of process. Pomegranate juice having 17.5% total soluble solid (TSS) content was evaporated to 40% TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5, 10 and 12.5 V cm −1 ) and VE in the present study. The effects of the evaporation methods on pH, titratable acidity and colour values, antioxidant activity (AA), total monomeric anthocyanin (TMA), total phenolic content (TPC), hydroxymethylfurfural (HMF) and invert sugar content of pomegranate juice concentrates were compared. RESULTS:The colour properties, TMA, TPC and AA values of pomegranate juice concentrates evaporated by OVE were more influenced than those evaporated by VE. The degradation of sugars was minimized for OVE processes at high voltage gradients (10 and 12.5 V cm −1 ), and HMF content of pomegranate juice concentrated by OVE was lower than VE. CONCLUSION: It is thought that electrochemical reactions occurred because of the use of titanium electrodes during the OVE process caused these quality changes in pomegranate juice concentrates having high acidity. Hence, it was concluded that the utilization of relatively more electrochemically inert electrodes should be investigated in further studies to better evaluate the of influence of OVE method on quality attributes of different fruit juices.where subscript '0' indicated colour properties of raw material, and subscript 'i' indicated colour properties of juice concentrates. Statistical evaluationStatistical evaluations were performed by using SPSS 16.0 (IBM, USA) program. The difference between the effects of evaporation methods on colour properties, TPC, total and invert sugar content, TMA, HMF and AA were determined by using analysis of variance (ANOVA) test. The confidence interval was chosen as 95%.

show abstract

Section: Introductionmentioning

confidence: 99%

Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The transfers, dimensional, environmental and economical models contributing to the design model of the flash evaporation process are not detailed in this paper, but the reader could refer to [15][16][17] for further explanations.…”

Section: Principlesmentioning

confidence: 99%

“…Based on this considerations, the system designed by Sebastian et al [12,14] is based on the development of a two-staged evaporator combined with the used of compact condensers and mist eliminators. The main components of this process and the industrial system have already been presented in [15,16].…”

Section: Introductionmentioning

confidence: 99%

Robust design of flash evaporators for must concentration applications in wine production

Quirante

Ledoux

Sébastian

2018

Mechanics & Industry

Self Cite

View full text Add to dashboard Cite

In recent years, flash evaporation processes have received an increased attention in the wine industry for must concentration applications. Specific constraints related to the wine industry area had lead to many improvements of flash evaporators initially designed for seawater desalination. In particular the quality of the vintage, the transportability of the system and the environmental impact are of main interest. Moreover, the preliminary design of such systems must also consider robustness criteria. Obviously, variations of temperatures and flow rates of liquids at the inlet of the process can dramatically impact the quality of the product at the system outlet. In particular, deviations from the target values of temperature and alcoholic volume fraction can lead to a severe degradation of the vintage. As it is common in product design to have multiple performance measures, the robust design problem is addressed using a multi-objective approach. A trade-offs is introduced between two main design objectives: (i) the improvement in overall performance (product quality, transportability, environmental impact and costs) and (ii) the lowering of the sensitivity of the product quality under uncertainty. These main objectives are related to several elementary objectives corresponding to design criteria and a preference aggregation method is used to formulate the two different design objectives. Objectives are linked to weighting parameters values equivalent to priority levels. The selection of the most preferred design solution is discussed according to different trade-off strategies. The generation of the Pareto set is addressed by the non dominated sorting genetic algorithm NGSAII. From computing results, our recommendations concern the compromise between performance and robustness of flash evaporators. In this context, the final alcoholic volume fraction of the wine is the most sensitive parameter, which justify to maintain a high value of evaporative capacity when designing this type of system.

show abstract

“…The behaviour model of the two-stage flash evaporator has already been presented and experimentally validated in [14,15]. From physical hypothesis and experimental measurements, a physical model of the system behaviour has been developed.…”

Section: Behaviour Model Of Two-stage Flash Evaporatormentioning

confidence: 99%

Multiobjective optimization including design robustness objectives for the embodiment design of a two-stage flash evaporator

Quirante

Ledoux

Sébastian

2011

Int J Interact Des Manuf

View full text Add to dashboard Cite

During the early phases of design processes, designers have to take the best decisions in order to converge quickly toward the most preferred design solution. More precisely, in a preliminary design context, the phase of embodiment design consists in determining the best values for the main dimensioning parameters of the system to improve its performances. In general, these performances must satisfy functional or technical requirements related to design objectives. The balancing act between the satisfaction of constraints and objectives can be treat as a multiobjective optimization problem. Although designers often face to a qualitative evaluation of design solutions, difficulty arises from his ability to express preferences and expectations throughout the objective function of the multiobjective optimization problem. Illustrated through the preliminary design of a two stage flash evaporator, the purpose of this article aims to develop a methodology to formulate both constraints and preferences into the optimization model. Thus design solutions are evaluated with a single global indicator of confidence. Flash evaporators are thermal systems which are mainly used for flash cooling and juice concentration applications. The design of such a system has to respect specific constraints related to these areas of applications and should meet multiple design objectives. Several goal-oriented design solutions are discussed, in particular when low design sensitivity is expected.

show abstract

Multicriteria-oriented preliminary design of a flash evaporation process for cooling in the wine-making process

Cited by 9 publications

References 11 publications

Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

Robust design of flash evaporators for must concentration applications in wine production

Multiobjective optimization including design robustness objectives for the embodiment design of a two-stage flash evaporator

Contact Info

Product

Resources

About