Julio R. Banga
Title Global optimisation in food process engineering
Abstract Model-based mathematical optimisation is a powerful tool for building decision support systems. Such systems can be used to design and/or operate (control) food processes in an optimal way, leading to e.g. maximum profit while satisfying safety and quality constraints. In this contribution, we will focus in three important classes of optimisation problems arising in the context of food process engineering: (a) parameter estimation (i.e. model calibration, inverse problems) (b) optimal control (dynamic optimization) (c) simultaneous design and control optimization Most of these problems are, or can be transformed to, nonlinear programming problems subject to dynamic constraints. It should also be noted that their highly constrained and non-linear dynamic nature often causes non-convexity (i.e. multiple optima), thus the so-called global optimization (GO) methods are needed to find the globally best solution. Further, additional difficulties frequently arise from the distributed and/or discontinuous nature of most food processing operations. Global optimization is a challenging research area which has started to receive significant attention during the last decade. Here, we will present our experiences regarding the use of a number of global optimization methods to solve problems arising from food process engineering. Further, we will also present advanced computational approaches (e.g. cluster computing) in order to succesfully handle realistic problems. Results for selected and challenging case studies will be presented and discussed.
Authors  
Speaker Julio R. Banga
web page
 http://www.iim.csic.es/~julio/index2.html
  PhD Chemical Engineering, staff scientific researcher of the CSIC. Dr. Banga is the author of more than 40 refereed publications (journal papers and book chapters) in food and bio-process engineering, and during the last years has participated in several national and EU funded research projects and programmes in that area (CICyT ALI88-0145-C02-02, CICyT ALI91-0712, EU-FAIR CT96-1192, EU-COST 93). He is also the co-ordinator of a NATO international research project (CRG 971581) on optimisation of thermal processing of foods.
Institution Instituto de Investigaciones Marinas (IIM), CSIC (Spanish Council for Scientific Research)
web page
 http://www.iim.csic.es/

 

The Chemical and Food Engineering Lab is located at the Instituto de Investigaciones Marinas (IIM), which belongs to the CSIC (Spanish Council for Scientific Research). The CSIC is an autonomous, multi-disciplinary public research body affiliated to the Spanish Government. The CSIC has its own legal structure and is represented throughout the Spanish territory with a total of 105 centres/institutes.

The staff of the Chemical and Food Engineering Lab at IIM-CSIC performs research in the area of Food and Bioprocess Engineering, namely regarding the mathematical modelling and computer-aided simulation, optimisation and control of unit operations and processes in the food and biotechnology industry. The team has recognised expertise in modelling, simulation, optimisation and control of food thermal processing, and increasing activities in the domain of web-based simulation tools. Taking as a reference the last three years, the research activities of the group have been carried out by 10 researches (including PhD students, postgraduates, technicians and several visitors).