Multi-objective optimization of a sterilization process in a fruits and vegetables processing industry

This study aims at optimizing food sterilization processes in sauce production within a fruits and vegetables processing industry to minimize energy, water consumption, and cost. A detailed process model characterizes heat and mass transfer dynamics based on temperature and time parameters. Pareto-optimal trade-offs for resource consumption objectives are generated, and optimal operating conditions incorporating sustainability and economic criteria are identified. Results show that optimal settings can achieve significant reductions in resource use. The proposed methodology provides a robust and generalizable decision support tool for industrial process engineers seeking to improve the environmental and economic sustainability of food processing operations.