RANDOM-CENTROID OPTIMIZATION FOR FOOD FORMULATION

被引：21

作者：

DOU, J ^{[1
]}

TOMA, S ^{[1
]}

NAKAI, S ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,6650 NW MARINE DR,VANCOUVER V6T 1Z4,BC,CANADA

来源：

FOOD RESEARCH INTERNATIONAL | 1993年 / 26卷 / 01期

关键词：

RANDOM-SEARCH; CENTROID-SEARCH; FOOD FORMULATION; OPTIMIZATION;

D O I：

10.1016/0963-9969(93)90102-O

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Random-centroid optimization was modified by introducing a penalty function to accommodate constraints in formula optimization. Quality parameters not significantly different (p > 0.05) from those obtained by the Complex (constrained simplex) modified for formulation (Forplex) were computed by this new program and yielded similar ingredient compositions to those computed by Forplex. The new program was similar or more efficient in optimization than Forplex which occasionally stalled during searching for the optimum. It has been found that the new, multifactor program written to accommodate up to 20 factors is appropriate for use in research and development, especially for formulations with constraints, while Forplex is recommended for routine formulation.

引用

页码：27 / 37

页数：11

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