1990
DOI: 10.1016/0956-7135(90)90105-l
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Optimal food process design and control

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Cited by 4 publications
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“…Several objective functions, such as minimization of energy consumption and economic costs (Barreiro et al 1984) and formation of toxic compounds (Lund 1982), can be considered. However, regarding consumers interests, the maximization of nutrients and quality-attributes retention is usually the most important goal Ridgway and Brimelow 1990).…”
Section: Introductionmentioning
confidence: 99%
“…Several objective functions, such as minimization of energy consumption and economic costs (Barreiro et al 1984) and formation of toxic compounds (Lund 1982), can be considered. However, regarding consumers interests, the maximization of nutrients and quality-attributes retention is usually the most important goal Ridgway and Brimelow 1990).…”
Section: Introductionmentioning
confidence: 99%