Pareto design of conveyor-belt dryers

Kiranoudis, CT; Markatos, NC

dc.contributor.author	Kiranoudis, CT	en
dc.contributor.author	Markatos, NC	en
dc.date.accessioned	2014-03-01T01:15:46Z
dc.date.available	2014-03-01T01:15:46Z
dc.date.issued	2000	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/13729
dc.subject	multi-objective optimization	en
dc.subject	mathematical modeling	en
dc.subject	mon-inferior solutions	en
dc.subject	dryer design	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	MULTIPRODUCT DEHYDRATION PLANTS	en
dc.subject.other	CONVECTIVE INDUSTRIAL DRYERS	en
dc.subject.other	HEAT	en
dc.subject.other	OPTIMIZATION	en
dc.subject.other	VEGETABLES	en
dc.subject.other	SIMULATION	en
dc.subject.other	FOODS	en
dc.title	Pareto design of conveyor-belt dryers	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(00)00060-1	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(00)00060-1	en
heal.language	English	en
heal.publicationDate	2000	en
heal.abstract	Most research efforts in the field of conveyor-belt dryer design focus on the evaluation of the appropriate structural and operational process variables so that total annual plant cost involved is optimized. However, the increasing need for dehydrated products of the highest quality imposes the development of new criteria that together with cost components, determine the design rules for any drying process. Quality of dehydrated products is a complex resultant of properties characterizing the final products, where the most important one is color. Color is determined as a three-parameter resultant, whose values for products, which have undergone drying should deviate from the corresponding ones of natural products, as little as possible. In this case, conveyor-belt dryer design is a complex multi-objective optimization problem, involving the color deviation and the unit cost of final product as an objective vector and as constraints the ones deriving from the process mathematical model. The mathematical model of the dryer was developed and the fundamental color deterioration laws and critical financial parameters were determined for the conveyor-belt drying process. Non-preference multi-criteria optimization methods were used and the Pareto optimal set of efficient solutions was evaluated. An example covering the drying of sliced potato was included to demonstrate the performance of the design procedure, as well as the effectiveness of the proposed approach. (C) 2000 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	JOURNAL OF FOOD ENGINEERING	en
dc.identifier.doi	10.1016/S0260-8774(00)00060-1	en
dc.identifier.isi	ISI:000089600000001	en
dc.identifier.volume	46	en
dc.identifier.issue	3	en
dc.identifier.spage	145	en
dc.identifier.epage	155	en