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.
A MULTI-CRITERIA DECISION APPROACH TO CHOOSING THE OPTIMAL BLANCHING – FREEZING SYSTEM / BEVILACQUA M.; A.DAMORE; F.POLONARA. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - ELETTRONICO. - 63:(2004), pp. 253-263. [10.1016/j.jfoodeng.2003.07.007]
A MULTI-CRITERIA DECISION APPROACH TO CHOOSING THE OPTIMAL BLANCHING – FREEZING SYSTEM
BEVILACQUA, MAURIZIO;
2004
Abstract
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.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
