Article: Dynamic optimisation of the extraction process for natural food antioxidants based on multi-agent simulation Journal: International Journal of Information and Communication Technology (IJICT) 2026 Vol.27 No.57 pp.76 - 98 Abstract: The extraction efficiency of natural antioxidants is influenced by the dynamic coupling of multiple factors, and traditional static optimisation methods are unable to cope with real-time disturbances. This study proposes a dynamic optimisation framework based on multi-agent simulation, which realises real-time precise control of the extraction process by simulating the autonomous decisions and collaboration of agents such as solvents, temperature, and equipment. The experiment uses an open dataset of antioxidant kinetics for verification. Compared with traditional methods, this method increases the extraction rate by an average of 12.5%, and the improvements in key indicators (area under the curve, normalised discounted cumulative gain) have passed statistical significance tests (p < 0.05), providing a new idea for solving the dynamic optimisation problem in food processing processes. Inderscience Publishers - linking academia, business and industry through research

Title: Dynamic optimisation of the extraction process for natural food antioxidants based on multi-agent simulation

Authors: Ximei Wan

Addresses: School of Hotel Management, Jiangsu Food and Pharmaceutical Science College, Huai'an, 223003, China

Abstract: The extraction efficiency of natural antioxidants is influenced by the dynamic coupling of multiple factors, and traditional static optimisation methods are unable to cope with real-time disturbances. This study proposes a dynamic optimisation framework based on multi-agent simulation, which realises real-time precise control of the extraction process by simulating the autonomous decisions and collaboration of agents such as solvents, temperature, and equipment. The experiment uses an open dataset of antioxidant kinetics for verification. Compared with traditional methods, this method increases the extraction rate by an average of 12.5%, and the improvements in key indicators (area under the curve, normalised discounted cumulative gain) have passed statistical significance tests (p < 0.05), providing a new idea for solving the dynamic optimisation problem in food processing processes.

Keywords: multi-agent simulation; dynamic optimisation; process control; antioxidant extraction.

DOI: 10.1504/IJICT.2026.153800

International Journal of Information and Communication Technology, 2026 Vol.27 No.57, pp.76 - 98

Received: 05 Jan 2026
Accepted: 06 Feb 2026
Published online: 26 May 2026 *

Title: Dynamic optimisation of the extraction process for natural food antioxidants based on multi-agent simulation

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