Analysis and model-based optimization of a pectin extraction process

Ricardo F. Caroço, Boeun Kim, Paloma A. Santacoloma, Jens Abildskov, Jay H. Lee, Jakob K. Huusom*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

46 Downloads (Pure)

Abstract

Raw material quality disparity is an unavoidable and systemic variability in the solid-liquid extraction process of pectin manufacturing. A mathematical model is considered for a robust optimization of the process, taking into the account raw material quality uncertainty, for two different scenarios of pectin product quality profiles. Before application, the model is evaluated through local sensitivity analysis. Raw material-specific parameters and non-significant parameters are removed from the parameter set targeted for identification. Furthermore, it is shown that the model outputs are highly sensitive to the peel specific parameters, which inherently vary from peel-to-peel. This impact was further assessed through an uncertainty analysis, which quantified the variability of model predictions due to the raw material parameter uncertainty for three different types of fruit. The model exhibits a good general depiction of the extraction phenomena. Major operating variables, i.e., temperature, pH and batch time, are optimized in a deterministic manner for each fruit to maximize the final pectin concentration while satisfying given requirements. Based on this, a robust optimization strategy is examined to design an optimal operation strategy in consideration of the inherent uncertainty of feedstock and the desired product quality.
Original languageEnglish
JournalJournal of Food Engineering
Volume244
Pages (from-to)159-169
ISSN0260-8774
DOIs
Publication statusPublished - 2019

Keywords

  • Pectin
  • Solid-liquid extraction
  • Model-based optimization
  • Model analysis

Cite this

Caroço, Ricardo F. ; Kim, Boeun ; Santacoloma, Paloma A. ; Abildskov, Jens ; Lee, Jay H. ; Huusom, Jakob K. / Analysis and model-based optimization of a pectin extraction process. In: Journal of Food Engineering. 2019 ; Vol. 244. pp. 159-169.
@article{2324396feaf04ae08186358f1457212e,
title = "Analysis and model-based optimization of a pectin extraction process",
abstract = "Raw material quality disparity is an unavoidable and systemic variability in the solid-liquid extraction process of pectin manufacturing. A mathematical model is considered for a robust optimization of the process, taking into the account raw material quality uncertainty, for two different scenarios of pectin product quality profiles. Before application, the model is evaluated through local sensitivity analysis. Raw material-specific parameters and non-significant parameters are removed from the parameter set targeted for identification. Furthermore, it is shown that the model outputs are highly sensitive to the peel specific parameters, which inherently vary from peel-to-peel. This impact was further assessed through an uncertainty analysis, which quantified the variability of model predictions due to the raw material parameter uncertainty for three different types of fruit. The model exhibits a good general depiction of the extraction phenomena. Major operating variables, i.e., temperature, pH and batch time, are optimized in a deterministic manner for each fruit to maximize the final pectin concentration while satisfying given requirements. Based on this, a robust optimization strategy is examined to design an optimal operation strategy in consideration of the inherent uncertainty of feedstock and the desired product quality.",
keywords = "Pectin, Solid-liquid extraction, Model-based optimization, Model analysis",
author = "Caro{\cc}o, {Ricardo F.} and Boeun Kim and Santacoloma, {Paloma A.} and Jens Abildskov and Lee, {Jay H.} and Huusom, {Jakob K.}",
year = "2019",
doi = "10.1016/j.jfoodeng.2018.09.016",
language = "English",
volume = "244",
pages = "159--169",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

Analysis and model-based optimization of a pectin extraction process. / Caroço, Ricardo F.; Kim, Boeun; Santacoloma, Paloma A.; Abildskov, Jens; Lee, Jay H.; Huusom, Jakob K.

In: Journal of Food Engineering, Vol. 244, 2019, p. 159-169.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Analysis and model-based optimization of a pectin extraction process

AU - Caroço, Ricardo F.

AU - Kim, Boeun

AU - Santacoloma, Paloma A.

AU - Abildskov, Jens

AU - Lee, Jay H.

AU - Huusom, Jakob K.

PY - 2019

Y1 - 2019

N2 - Raw material quality disparity is an unavoidable and systemic variability in the solid-liquid extraction process of pectin manufacturing. A mathematical model is considered for a robust optimization of the process, taking into the account raw material quality uncertainty, for two different scenarios of pectin product quality profiles. Before application, the model is evaluated through local sensitivity analysis. Raw material-specific parameters and non-significant parameters are removed from the parameter set targeted for identification. Furthermore, it is shown that the model outputs are highly sensitive to the peel specific parameters, which inherently vary from peel-to-peel. This impact was further assessed through an uncertainty analysis, which quantified the variability of model predictions due to the raw material parameter uncertainty for three different types of fruit. The model exhibits a good general depiction of the extraction phenomena. Major operating variables, i.e., temperature, pH and batch time, are optimized in a deterministic manner for each fruit to maximize the final pectin concentration while satisfying given requirements. Based on this, a robust optimization strategy is examined to design an optimal operation strategy in consideration of the inherent uncertainty of feedstock and the desired product quality.

AB - Raw material quality disparity is an unavoidable and systemic variability in the solid-liquid extraction process of pectin manufacturing. A mathematical model is considered for a robust optimization of the process, taking into the account raw material quality uncertainty, for two different scenarios of pectin product quality profiles. Before application, the model is evaluated through local sensitivity analysis. Raw material-specific parameters and non-significant parameters are removed from the parameter set targeted for identification. Furthermore, it is shown that the model outputs are highly sensitive to the peel specific parameters, which inherently vary from peel-to-peel. This impact was further assessed through an uncertainty analysis, which quantified the variability of model predictions due to the raw material parameter uncertainty for three different types of fruit. The model exhibits a good general depiction of the extraction phenomena. Major operating variables, i.e., temperature, pH and batch time, are optimized in a deterministic manner for each fruit to maximize the final pectin concentration while satisfying given requirements. Based on this, a robust optimization strategy is examined to design an optimal operation strategy in consideration of the inherent uncertainty of feedstock and the desired product quality.

KW - Pectin

KW - Solid-liquid extraction

KW - Model-based optimization

KW - Model analysis

U2 - 10.1016/j.jfoodeng.2018.09.016

DO - 10.1016/j.jfoodeng.2018.09.016

M3 - Journal article

VL - 244

SP - 159

EP - 169

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -