Abstract
Optimization theories and generally applied optimization techniques are reviewed. The versatility and the complexity anticipated in actual problems are simplified to enable the food practitioners interested in the subject to overcome some of the barriers which prevented full utilization of optimization. The paper summarizes the various mathematical methods available for solving problems of product and process optimization and provides information and advice concerning the advantages and limitations of each technique. A compiled list of optimization subroutines, guidelines and criteria for choosing the proper software are furnished.
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