A multi-criteria decision approach to choosing the optimal blanching-freezing system

被引：18
作者：
Bevilacqua, M
D'Amore, A
Polonara, F
机构：
[1] Univ Ancona, Politecn Marche, Dipartimento Energet, I-60100 Ancona, Italy
[2] Univ Bologna, Fac Ingn 2, DIEM, I-47100 Forli, Italy
来源：
JOURNAL OF FOOD ENGINEERING | 2004年 / 63卷 / 03期
关键词：
blanching system; freezing system; multi-criteria decision method; AHP;
D O I：
10.1016/j.jfoodeng.2003.07.007
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The aim of this paper is to propose a structured approach for identifying the best, most efficient combination of blanching-freezing system. The analysis was based on the well-known analytical hierarchy process multi-criteria decision method and led to the definition of a general decision hierarchy, which was applied to two case studies concerning shrimps and peas. The decision hierarchy and the results obtained were validated by a panel of experts and are thus suitable for use as a tool for food-processing experts. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：253 / 263
页数：11
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