On the other hand, since quality ch

On the other hand, since quality changes depend on transport
phenomena, it is essential to perform a comprehensive analysis
involving both aspects. In this way, two approaches have been used
to optimize or design baking. The first approach includes semiempirical
studies where quality attributes are experimentally
determined as a function of operating conditions, with a subsequent
application of surface response methodology (Demirekler,
Sumnu, & Sahin, 2004; Sevimli, Sumnu, & Sahin, 2005)or
nonlinear programming techniques (Dingstad, Egelandsdal, Mevik,
& Færgestad, 2004; Therdthai, Zhou, & Adamczak, 2002). The
second methodology consists in considering transport models
coupled with quality kinetic models as a starting point with the aim
of describing all changes occurring during the process. Afterwards,
process design and optimization can be performed by applying
optimization algorithms (Hadiyanto, Boom, van Straten, van Boxtel,
& Esveld, 2009; Hadiyanto, Esveld, Boom, van Straten, & van Boxtel,
2008). Besides the advantages, drawbacks, and restrictions of each
specific procedure, it is clear the need of adopting a comprehensive
point of view with the aim of developing baking strategies
considering practical applications. In particular, baking is a special
case of food preservation processes and operations, since no
microbiological risk has to be considered (as long as good
manufacturing practices are carried out), so all objectives to be
optimized with regard to the product are quality objectives. Thus,
experimental data related to sensory attributes is always necessary
to define an objective function, no matter which optimization
procedure will be applied.

Kết quả (Việt) 1:

On the other hand, since quality changes depend on transportphenomena, it is essential to perform a comprehensive analysisinvolving both aspects. In this way, two approaches have been usedto optimize or design baking. The first approach includes semiempiricalstudies where quality attributes are experimentallydetermined as a function of operating conditions, with a subsequentapplication of surface response methodology (Demirekler,Sumnu, & Sahin, 2004; Sevimli, Sumnu, & Sahin, 2005)ornonlinear programming techniques (Dingstad, Egelandsdal, Mevik,& Færgestad, 2004; Therdthai, Zhou, & Adamczak, 2002). Thesecond methodology consists in considering transport modelscoupled with quality kinetic models as a starting point with the aimof describing all changes occurring during the process. Afterwards,process design and optimization can be performed by applyingoptimization algorithms (Hadiyanto, Boom, van Straten, van Boxtel,& Esveld, 2009; Hadiyanto, Esveld, Boom, van Straten, & van Boxtel,2008). Besides the advantages, drawbacks, and restrictions of eachspecific procedure, it is clear the need of adopting a comprehensivepoint of view with the aim of developing baking strategiesconsidering practical applications. In particular, baking is a specialcase of food preservation processes and operations, since nomicrobiological risk has to be considered (as long as goodthực hành sản xuất được thực hiện), vì vậy tất cả các mục tiêu phảitối ưu hóa đối với các sản phẩm là mục tiêu chất lượng. Do đó,dữ liệu thực nghiệm liên quan đến cảm giác thuộc tính luôn luôn là cần thiếtđể define một hàm mục tiêu, không có vấn đề mà tối ưu hóathủ tục sẽ được áp dụng.