Multiobjective Optimization of Cryogenic Freezing Conditions of Chicken Drumstick via Compromise Simplex Method

Abstract

Because frozen foods have various quality characteristics, an optimization of a cryogenic freezing process is a complex task. This study proposes a compromise simplex method (CSM) using regression analysis to determine four optimal controllable process parameters corresponding to multiresponses for the level of three product quality characteristics. The results of the experimental process for the modified simplex method and multiple response surface optimization model both outperformed the results of the existing operating conditions, thus verifying that the CSM result in food preservation with the product quality measures close to customer satisfaction. The four recommended optimal conditions were as follows: the freezer set temperature of −100C, exhaust fan speed at 10 Hz, retention time of 12 min and counter-current nitrogen flow. Practical Applications This study optimized multiple responses for chicken drumsticks in a cryogenic freezing process. This optimization method has potential for practical application. All compromised quality characteristics are of topmost importance to the frozen food industry. This method, with some modifications, can also be used in further studies of related food products.