Food Processing Plants Research Articles

Operational Performance Evaluation Model for Food Processing Machinery Industry Chain

This study aims to create a performance evaluation model for the food processing machinery industry. The goal is to help food processing plants improve both process quality and competitiveness. Additionally, component failures may disrupt the continuous operation of the food processing machine, potentially resulting in insufficient production and delays in delivery, which in turn leads to cost losses. For the sold food processing machinery, decreases in the average number of failures within a unit of time, the average repair response time when a failure occurs, and the average repair duration are three crucial factors in minimizing the total expected loss due to machine failures. Based on these three important factors, this study established the following evaluation indices: (1) the processing performance index, (2) the repair reporting performance index, and (3) the maintenance performance index. These indices serve as tools for assessing the performance of the three key operational aspects. This study employed a radar chart to construct the evaluation model, which can directly compare the critical values with the point estimates of three indices. Consequently, this approach can judge whether the operational performance has achieved the required level. This can maintain the simplicity and usability of point estimates while reducing the risk of misjudgment due to sampling errors.

Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison

Industrial food processing plants often have significant thermal requirements at both low and high temperatures. These plants can produce a variety of products including frozen, chilled and grilled/steamed foodstuff, creating thermal demands at several temperature levels. Rapid freezing of the foodstuff at temperatures below -40 °C is required to preserve a high-quality product while steaming/grilling of foodstuff require heat above 100 °C. Heat recovery from the low-temperature refrigeration system provides an interesting opportunity to reduce the overall energy consumption of the plant. This paper presents different strategies to achieve heat recovery from a CO2/NH3 cascade refrigeration system. The low stage of the cascade features pumpcirculated CO2 circuits at -40 °C and -5 °C evaporation levels, while the high temperature stage consists of an ammonia circuit. For this investigation, a case is defined based on requirements for temperature level and heat quantity from the industry. Subsequently, different strategies for the integration and control of the energy systems are examined. Finally, the strategies are compared with selected key parameters and the results are presented. This article is a translation of the article by Ahrens MU, Selvnes H, Henke L, Bantle M, Hafner A. Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison. In: Proceedings of the 9th IIR Conference on the Ammonia and CO2 Refrigeration Technologies. Ohrid: IIF/IIR, 2021. DOI: 10.18462/iir.nh3-co2.2021.0034 Published with the permission of the copyright holder.

Innovation and possibility of various coating materials with microwave hybrid heating

Cavitation wear is causing considerable financial losses for a range of industries, such as chemical, food processing and hydropower plants. Microwave cladding process involves the application of a coating of another material over the surface of a specific material, which offers properties beneficial for high electrical conductivity, low loss tangent and excellent thermal stability. This review article is intended to provide a basic understanding of the properties of various types of microwave cladding materials. This chapter also emphasises on the characterisation of the samples produced through the microwave cladding on various substrate materials. Furthermore, this chapter describes the potential applications of the microwave cladding process in numerous engineering and industrial sectors. Additionally, this chapter also reports the potential future technological advancements in the field of microwave cladding process.

Advancing food safety standards through technology integration and policy development

Food safety is a critical global concern, directly impacting public health, economic stability, and international trade. With the complexity of modern food supply chains and the rising incidence of foodborne illnesses, traditional food safety measures are often insufficient to address the growing risks. This review explores how integrating advanced technologies and developing robust policies can significantly enhance food safety standards. Technological innovations, including the Internet of Things (IoT), blockchain, artificial intelligence (AI), and automation, offer promising solutions for real-time monitoring, traceability, and predictive analytics in food production and distribution. IoT and sensors enable constant monitoring of environmental conditions like temperature and humidity, while blockchain ensures transparency and traceability across supply chains. AI and machine learning are transforming food safety by predicting contamination risks and optimizing inspection processes, while robotics and automation reduce human error in food processing plants. Alongside technological advancements, policy development plays a crucial role in reinforcing food safety standards. Global harmonization of food safety regulations, stronger enforcement mechanisms, and public-private partnerships are essential for ensuring widespread compliance. Incorporating technology into regulatory frameworks is key to addressing new challenges and maintaining food safety across borders. Governments must also prioritize consumer education and awareness through policies that leverage technology platforms to promote food safety knowledge. Case studies demonstrate the successful application of these technologies in sectors like dairy and meat processing, showcasing the potential for broader industry adoption. However, challenges such as high implementation costs, regulatory lag, and data security concerns remain. This review argues that a synergistic approach combining technological integration with forward-thinking policy development is essential for advancing global food safety standards and safeguarding public health in the future.

Research on hydrodynamics of the thermal agent flow for the beet pulp filtration drying

The reuse and recycling of secondary raw materials is essential to ensure sustainable development and the rational use of natural resources. One of the most important types of secondary raw materials is plant-based food waste, which is generated in large quantities at food processing plants, including sugar beet pulp, which is a valuable resource for further use. One of the main problems with using beet pulp is its high moisture content, which is ≈ 80 % wt. It is proposed to dry beet pulp by filtration drying, which is highly efficient. The calculation of industrial equipment for filtration drying should take into account the costs of overcoming the hydraulic resistance of a stationary layer of material. The aim of the article was to study the hydrodynamics of the flow of a thermal agent through a stationary layer of beet pulp of different heights and to perform computer modelling of this process. The obtained results will allow predicting the hydraulic resistance of a material layer of different heights and the required pressure drop to ensure the course of the drying process under various possible technological modes. For computer modelling of the flow of a thermal agent through a stationary layer of beet pulp, the porous media method was used in the ANSYS Fluent 2022 R2 software package. The process was simulated on the basis of the Navier-Stokes system of differential equations and the flow continuity equation with the additional use of the Darcy equation to determine the value of the hydraulic resistance of the layer ΔP. Computer simulations of the hydrodynamics of the thermal agent flow through a stationary layer of beet pulp were performed for the range of stationary layer heights H = 90÷110 mm with an interval of 5 mm. The obtained data showed a relative average deviation of 2.19 % from the experimental data, which indicates a high accuracy of calculations in this range. The study for the extended range of layer heights H = 80÷120 mm with an interval of 10 mm showed an increase in the relative average deviation to 4.09 % from the experimental data, but the results are still sufficiently accurate for practical use in the calculation of drying equipment. The obtained dependencies may be used to determine the value of the hydraulic resistance of a stationary layer of material using the filtration drying method and for practical calculations of drying equipment. Together with the results of the kinetic regularities of filtration drying, the obtained experimental data and computer modelling data on the hydrodynamics of the flow of a heat transfer agent through a material layer will allow us to calculate the optimal parameters of filtration drying for beet pulp and to assess the efficiency of filtration drying for drying beet pulp in comparison with other methods of dehydration.

New commercial wipes inhibit the dispersion and adhesion of Staphylococcus aureus and Pseudomonas aeruginosa biofilms.

Bacterial biofilms can form on surfaces in hospitals, clinics, farms, and food processing plants, representing a possible source of infections and cross-contamination. This study investigates the effectiveness of new commercial wipes against Staphylococcus aureus and Pseudomonas aeruginosa biofilms (early attachment and formed biofilms), assessing LH SALVIETTE wipes (Lombarda H S.r.l.) potential for controlling biofilm formation. The wipes efficacy was studied against the early attachment phase and formed biofilm of S. aureus ATCC 6538 and P. aeruginosa ATCC 15442 on a polyvinyl chloride (PVC) surface, following a modified standard test EN 16615:2015, measuring Log10 reduction and cell viability using live/dead staining. It was also evaluated the wipes anti-adhesive activity over time (3 h, 2 4h), calculating CFU.mL-1 reduction. Data were analyzed using t-student test. The wipes significantly reduced both early phase and formed S. aureus biofilm, preventing dispersion on PVC surfaces. Live/dead imaging showed bacterial cluster disaggregation and killing action. The bacterial adhesive capability decreased after short-time treatment (3 h) with the wipes compared to 24 h. Results demonstrated decreased bacterial count on PVC surface both for early attachment phase and formed biofilms, also preventing the bacterial biofilm dispersion.

Contaminants, biochemical methane potential, and biodegradability of different bio-waste categories: guidance for anaerobic digestion

This study evaluated the anaerobic digestion suitability of bio-waste from different sources by comparing their biochemical methane potential (BMP), biodegradability (BI), and content of contaminants (heavy metals and physical impurities) − an often-overlooked factor but one of particular concern in bio-waste. Predominant heavy metals included Cu and Zn, while recurring physical impurities comprised plastics and organic non-biodegradable matter. Food waste from food processing plants were most suitable, exhibiting low contamination and high biogas conversion (BMP > 549 NmLCH4/gVS and BI > 86 %). Conversely, organic fractions from mechanical biological treatment were highly contaminated, while green waste displayed low biogas conversion (BMP < 368 NmLCH4/gVS and BI < 72 %). Food waste from households and medium/large-sized producers also demonstrated high biogas conversion, but variable contamination levels could compromise their suitability. Assessing contaminants alongside BMP and BI provides a comprehensive approach for selecting suitable bio-waste feedstocks that can be introduced in biogas plants.

Novel method and apparatus for evaluating knife performance in meat processing environments

Employees in food processing plants, especially in meat and fish processing facilities, often experience physical strain when using hand knives for manual tasks, leading to musculoskeletal disorders (MSDs). This global issue has prompted research into objective indicators of knife sharpness to optimize sharpening methods and assess blade quality accurately. We introduce novel metrics of hand knife sharpness and edge retention that are derived from force and torque measurements during cutting trials realized on the specifically designed experimental rig and with kinematics based on recordings of real workers. The new method and metrics provide valuable insights into blade quality, sharpening effectiveness, and edge retention, enabling comparisons among knives, steel grades, and heat treatment methods. Our study demonstrates the practical importance of these metrics for improving knife quality control processes in meat processing facilities, ultimately enhancing worker safety and operational efficiency.

Bacteria of Deep-Sea Sediments of the Black Sea Breaking Down Keratin

Down and feather raw materials generated at food processing plants are among the main environmental pollutants. Most enterprises use burial and burning methods to deal with this waste, which negatively affects the environmental situation. The use of enzymatic hydrolysis by decomposer microorganisms is a promising and safe method for processing keratin waste. Earlier, it was shown that bacteria isolated from the bottom sediments of the Black Sea are active producers of elastases, fibrinogenases, and fibrinases. Therefore, the aim of this work was to evaluate the ability of bacteria isolated from the deep-sea sediments of the Black Sea to exhibit other types of proteolytic activity, in particular, to decompose hard-to-reach protein keratin. Меthods. The objects of the study were 20 cultures of bacteria isolated from deep-sea sediments of the Black Sea represented by the genera Bacillus, Metabacillus, Priestia, and Robertmurraya. The cultures were grown under conditions of submerged cultivation at 28 °C, with a nutrient medium stirring rate of 232 rpm for 4 days. For growth, a basic nutrient medium containing 0.5 % defatted chicken feathers as sole sources of carbon and nitrogen was used. The keratinase activity was assessed by UV absorption at 280 nm of hydrolysis products of keratin-containing materials. Protein was determined by the Lowry method, and caseinolytic (total proteolytic) activity was determined by the Anson method. Disulfide reductase activity was measured spectrophotometrically at 412 nm by evaluating the yellow sulfide formed during the reduction of 5,5’-dithiobis-(2-nitrobenzoic acid) (DTNB). Results. It was shown that the cultures of Metabacillus idriensis 2 and Robertmurraya siralis 57, out of twenty studied, did not grow on a nutrient medium with chicken feathers as the only source of carbon and nitrogen. The remaining 18 cultures exhibited varying degrees of keratinase activity (from 3 to 32 U/mL). The highest level of activity is characteristic of the culture Priestia megaterium 035 (32 U/mL). A study of the ability to break down casein showed that the level of total proteolytic (caseinolytic) activity of most cultures ranged from 0.015 U/mL to 0.14 U/mL. The highest total proteolytic activity was demonstrated by Bacillus pumilus A (0.3 U/mL) and Priestia megaterium 55 (0.24 U/mL) cultures, which also demonstrated high keratinase activity. The highest level of disulfide reductase activity was observed in Bacillus pumilus A (63.3 µmol/min), Bacillus subtilis 248 (62.0 µmol/min), and Priestia megaterium 035 (61.3 µmol/min), and the lowest in Bacillus licheniformis 249. Thus, from the deep-sea sediments of the Black Sea, we have isolated a number of active producers of keratinases, representatives of the two genera Bacillus and Priestia, which, after studying their physicochemical and catalytic properties, may turn out to be promising for practical application, in particular in the development of new technologies for the utilization of down and feather poultry farm waste.

Advanced design for CO2 compressors in industrial applications

Distribution centers, ware houses, food processing plants - CO2 applications in industrial scale are increasingly becoming the focus of operators, OEM’s and the refrigeration industry. Applications with 2 MW cooling capacity are no longer a rarity. Installations with the required capacity of up to 4 MW split between several systems with up to 65 compressors operate successfully. The convincing arguments in favour of the carbon dioxide installations are: lower safety requirements, less space for the machine room and good seasonal energy efficiency compared to installations with ammonia. Following the development of this trend BITZER designed compressors with eight cylinders for industrial applications. The main focus of the development was besides the usually high operational safety, efficiency, capacity regulation and a low oil carry over rate. This publication gives an overview of the system solutions applied in industrial scaled applications with carbon dioxide as refrigerant. Based on this, the paper describes the design of a new generation of compressors and its potential for industrial applications. It is not intended as a competitor to ammonia system solutions, but rather as an additional solution that is sustainable and based on a natural refrigerant.

Energy efficiency and greenhouse gas emission reduction potential of solar PV and biomass-based systems for a food processing plant

The industrial sector is one of the most energy-intensive sectors, with a share of nearly 38 % (156 EJ) of all energy used globally in 2020. Historical energy demand and consumption data from a poultry processing plant have been analyzed to lower greenhouse gas emissions (GHG) and reliance on traditional energy sources. The study includes energy, economic, and emissions analyses for (a) solar photovoltaic (PV) systems, (b) biomass fuels, and (c) coal-fired with wood. Fixed, single, and two-axis tracking solar PV systems that are company-owned and funded by banks are considered. The historical energy consumption data of the plant shows that 52.36 % of energy demand is met by electrical energy and 47.63 % by thermal energy. The yearly electricity demand is 9,938 MWh, costs $1,192,560, and emits 5117.6 tCO2. Thermal energy demand is based on an annual use of 898 tonnes of coal and 71.6 tonnes of liquefied petroleum gas (LPG), which costs $ 143,681 and emits 2977.7 tonnes of carbon dioxide (tCO2). Feasibility of 1.3 MW, fixed axis company-owned, solar PV plant shows an annual electricity production of 1876 MWh, GHG emission reduction of 965.9 tCO2 with a payback period of 3.4 years. Biomass system delivers yearly fuel cost savings of $25,724, reducing 2784 tCO2 with a 1.9-year payback period. Co-firing biomass offers a 3.58 % fuel cost saving and 557 tCO2 with a 0.93-year payback period. It concluded that the wood fuel feedstock biomass option is most suitable renewable energy resource for such large-scale poultry facilities.

Higher rates of food insecurity and stress experienced by food systems workers during the first year of the COVID-19 pandemic.

The present study examined the prevalence of food insecurity and perceived stress among food system workers relative to other members of the population during the first year of the COVID-19 pandemic. It also explored perspectives on the role of food system workers during the pandemic and their experiences working during this time. Data were collected via an online survey in spring 2021. The sample was comprised of 441 residents of Vermont, United States, including 41 food system workers. Regression models identified higher rates of food insecurity and perceived stress among food system workers during the first year of the pandemic. However, these relationships were not maintained when the models were adjusted for income and job disruption, suggesting that the associations were primarily due to the economic vulnerability of food system workers. Most respondents indicated concern for the health and well-being of food system workers, felt that food system workers were undervalued, and agreed that the well-being of food system workers should be prioritized. However, opinions were split regarding whether it was worth the health risk to require farms and food processing plants to stay open to maintain the food supply. Half of food system workers believed that their work had compromised their well-being during the pandemic, although several also identified their jobs as pathways for accessing food. The findings provide valuable information for decision-makers seeking to increase the resilience of the food supply and the food system workforce.

Exploring multi-antibiotic resistance in Arcobacter butzleri isolates from a poultry processing plant in northern Italy: An in-depth inquiry

Arcobacter butzleri is a foodborne pathogen that has been identified in various animal-derived foods, notably in poultry meat. The prevalence of this bacterium in poultry underscores the need for comprehensive investigations into its dissemination within poultry meat processing plants. Such assessments are critical due to the potential cross-contamination that may occur, impacting the safety of the final food product. This study endeavours to evaluate the genomic similarity of 56 A. butzleri isolates obtained from chicken carcasses (specifically neck skins and caecum, post-slaughter) and equipment surfaces following cleaning and sanitizing procedures. All samples originate from a poultry slaughterhouse in Northern Italy. The genomic analysis includes single nucleotide polymorphism, average nucleotide identity, and core genome multi-locus sequence typing analysis, aiming to discern potential cross-contamination between carcasses and equipment. The study evaluates antibiotic resistance, biofilm production, and host cell colonization of A. butzleri strains through in vitro assays. Genomic de-replication reveals the presence of 31 distinct strains. Results elucidate that a portion of these strains is evident in multiple sources, indicative of cross-contamination even post-cleaning and sanitization. The in vitro tests underline multi-antibiotic resistance of A. butzleri with genes associated with antibiotic resistance, among them mexAB-oprM, showing a correlation to the observed resistance. This study establishes the colonization capability of A. butzleri strains on a human gut mucus-secreting cell model, suggesting a potential virulence factor. Detection of various putative virulence genes further supports the hypothesis of strains virulence potential. This study holds importance of A. butzleri as it unveils the antibiotic resistance and pathogenic capabilities inherent in this species, identifying associated genetic traits. Through comprehensive genomic analysis, it was conclusively validated instances of cross-contamination between various sources and equipment surfaces, underscoring the pervasive dissemination of this bacterium within a food processing plant and its persistence. This research serves as an exploration into the intricate dynamics of A. butzleri within poultry processing environments. It accentuates the imperative for stringent hygiene protocols and ongoing surveillance to curtail the risk of cross-contamination, thereby ensuring the safety of poultry products for discerning consumers.

Surveillance of stewed meat products in Shanghai, China: Importance of controlling processing environment contamination for Listeria monocytogenes

Human listeriosis is a foodborne disease caused by Listeria monocytogenes contamination. Most cases occur due to consumption of ready-to-eat (RTE) foods. Stewed meat in seasoning, a type of pre-packaged ready-to-eat (RTE) food, is a popular traditional product in China. We used whole genome sequencing to analyze core genome multilocus sequence typing (cgMLST), serogroups and multilocus typing sequence typing (ST) of 67 L. monocytogenes isolates. The L. monocytogenes serogroup IIb-ST5 was predominantly isolated from different sources and linked to stewed meat in seasoning of Brand A, B, and C with <7 allelic differences by cgMLST, suggesting that this kind of food may be a high-risk food causing sporadic cases of listeriosis. Furthermore, L. monocytogenes isolates from different batches of stewed meat in seasoning products processed in the same processing plant had <5 five allelic differences, confirming that contamination occurred during manufacture. Additionally, 16 L. monocytogenes isolates from Plant A were the same clone (0 allelic difference), which confirmed the strong ability of L. monocytogenes to survive in the processing environment. Thus, increased and frequent monitoring, as well as constant technical support for the control of L. monocytogenes in food processing plants is necessary.

Evolutionary trade-off between heat shock resistance, growth at high temperature, and virulence expression in Salmonella Typhimurium.

Bacterial pathogens such as Salmonella Typhimurium are equipped with both stress response and virulence features in order to navigate across a variety of complex inhospitable environments that range from food-processing plants up to the gastrointestinal tract of its animal host. In this context, however, it remains obscure whether and how adaptation to one environment would obstruct fitness in another. In this study, we reveal that severe heat stress counterintuitively, but invariantly, led to the selection of S. Typhimurium mutants that are compromised in the activity of the DnaJ heat shock protein. While these mutants obtained massively increased heat resistance, their virulence became greatly attenuated. Our observations, therefore, reveal a delicate balance between optimal tuning of stress response and virulence features in bacterial pathogens.

Degradation of Listeria monocytogenes biofilm by phages belonging to the genus Pecentumvirus.

Listeria monocytogenes is a pathogenic bacterium that is especially dangerous for children, the elderly, pregnant women, and immune-compromised people. Because of this, the food industry takes its presence in their plants seriously. Food recalls due to L. monocytogenes are common with a high associated economic cost. In food-processing plants, Listeria spp. typically reside in biofilms, which are structures produced by bacteria that shield them from environmental stressors and are often attached to surfaces. The significance of our work is that we show a bacteriophage-a virus-infecting bacteria-can reduce Listeria counts by two orders of magnitude when the bacterial biofilms were grown under simulated dairy processing conditions. This work provides insights into how phages may be tested and used to develop biosanitizers that are effective but are not harmful to the environment or human health.

Study of parameters for the design of a continuous flow laboratory biogas reactor

This study aimed to determine the parameters needed to design a continuos flow bioreactor. Developing studies that expand the quantity and efficiency of biogas currently produced on an industrial anaerobic wastewater treatment in a food processing plant in the Brazilian State of Goiás. The procedures developed in this work we used nine sets of bioreactors in batch and followed the German Standard VDI 4630. A special workbench was developed for that purpose, alternative procedures for determining the volume of the produced biogas were tested. The biomass studied in this work is the resulting sludge of the wastewater treatment from an industrial plant. The daily production is about nine tons, currently, which is totally discarded. Through this batch tests, it was possible to calculate the volume of biogas production and the ideal biomass retention time of the biomass. Obtained data to project a laboratory continuous flow bioreactor. With this data was made a projection of the biogas production potential by the use of this feedstock in an industrial bioreactor constructed for this purpose.

Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments.

Deep investigation of the microbiome of food-production and food-processing environments through whole-metagenome sequencing (WMS) can provide detailed information on the taxonomic composition and functional potential of the microbial communities that inhabit them, with huge potential benefits for environmental monitoring programs. However, certain technical challenges jeopardize the application of WMS technologies with this aim, with the most relevant one being the recovery of a sufficient amount of DNA from the frequently low-biomass samples collected from the equipment, tools and surfaces of food-processing plants. Here, we present the first complete workflow, with optimized DNA-purification methodology, to obtain high-quality WMS sequencing results from samples taken from food-production and food-processing environments and reconstruct metagenome assembled genomes (MAGs). The protocol can yield DNA loads >10 ng in >98% of samples and >500 ng in 57.1% of samples and allows the collection of, on average, 12.2 MAGs per sample (with up to 62 MAGs in a single sample) in ~1 week, including both laboratory and computational work. This markedly improves on results previously obtained in studies performing WMS of processing environments and using other protocols not specifically developed to sequence these types of sample, in which <2 MAGs per sample were obtained. The full protocol has been developed and applied in the framework of the European Union project MASTER (Microbiome applications for sustainable food systems through technologies and enterprise) in 114 food-processing facilities from different production sectors.

Integrated, multi-scale and multi-objective design of batch food processing plants. Part 2: Application to a mobile fruit and vegetable processing unit

The design of food processing plants that are plug-and-play, reconfigurable, modular, mobile and containerised is a complex task. The "Methodology for the integrated, multi-scale and multi-objective design of systems" can be used to design such systems. This was developed and the various tasks that make it up presented in a previous article by Savoure et al. (2023) (references to be specified). The aim of this study is to assess the potential of this methodology to design a mobile fruit and vegetable processing unit. Firstly, a design support tool was developed to (i) simulate the behaviour and estimate the performances of design solutions, (ii) convert their performances into desirability indices using the decision maker's preferences and (iii) search for the design solution(s) that best satisfy the decision maker's design objectives. The results were then visualised and analysed to ensure that the resulting design solution was a satisfying, feasible and coherent trade-off. This analysis also helped to understand (i) which design variables, models and assumptions drove the design decision the most and (ii) which final products, design objectives, performance indicators and preference models influenced the optimisation process the most. In particular, it showed that one of the products (okra puree) limited the performance of the design solution. Finally, this work increased the level of understanding of the design problem and challenged the preferences of the decision maker.

Integrated, multi-scale and multi-objective design of batch food processing plants. Part 1: Methodology

The design of batch food processing plants is complex which requires the use of advanced simulation and optimisation methods. This paper presents how existing methods for multi-scale design and multi-objective optimisation can be combined together while carrying out the integrative design of these complex systems. To implement the Methodology for the Integrated, Multi-scale and Multi-Objective Design of Systems (MIMMODS), 8 tasks must be completed. The goal of the first 6 tasks is to build a design support tool that (i) simulates the behaviour of the processing plant and estimates its performance at different functional levels and whatever design variables it is made up of, (ii) takes into account the preferences of the decision-maker to convert the performances of a design solution into desirability indices and (iii) searches for the design solution(s) that best satisfies the design objectives and the preferences of the decision-maker. When the design support tool is functioning, the results have to be visualised and analysed in order to validate whether the resulting design solution is satisfactory, realistic, feasible and consistent or whether a new iteration of the methodology needs to be conducted to refine the design support tool.