[논문]Modeling food process, quality and safety: Frameworks and practical aspects

Datta, A.; Dhall, A.

doi:10.1016/j.profoo.2011.09.179

Modeling food process, quality and safety: Frameworks and practical aspects 원문보기

Procedia food science, v.1, 2011년, pp.1202 - 1208

Datta, A. , Dhall, A.

Abstract ▼ AI-Helper

Physics-based models provide increased understanding and predictive capabilities that can increase efficiency in food product, process, and equipment design, and improve quality and safety. However, certain key food specific developments are needed to enable widespread use of simulation technology in the food sector. First and foremost need is the development of concise modeling frameworks (how to formulate various food processing situations into mathematical models) for various classes of processes, as opposed to a custom model for each process, as it mostly exists today. Deformable porous media with multiphase transport can provide such framework, as will be discussed through examples of various processes that have been modeled by many researchers. The next critical piece is to have easy access to properties needed to model. State of property prediction, starting from simple correlations to multiscale modeling, thermodynamics-based, and molecular dynamics, as being pursued by researchers around the world will be shared. Prediction beyond process, into quality and safety is the third topic where various approaches to modeling quality in diffusion-reaction modeling framework would be presented. For safety, a practical approach that groups various food products and thus provide an avenue to simulate safety for great many situations, will be shared. Finally, efforts to integrate the modeling components into a novel user-friendly software for increased use of modeling will be described.

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참고문헌 (7)

Halder, A., A. Dhall and A. K. Datta. 2011. Modeling transport in porous media with phase change: Applications to food processing. Journal of Heat Transfer, Transactions of the American Society of Mechanical Engineers. 133(3): 031010-1-031010-13.
10.1016/j.jfoodeng.2006.05.013 Datta, A.K. 2007. Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: Problem formulations. Journal of Food Engineering, 80: 80-95.

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Dhall, A. 2011. Multiphase transport in deformable phase-changing porous materials. PhD Dissertation, Cornell University.
AIChE Journal van der Sman 53 11 2986 2007 10.1002/aic.11323 Soft condensed matter perspective on moisture transport in cooking meat

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10.1201/9781420017410 van Boekel, M.A. J. S. 2009. Kinetic modeling of reactions in foods. CRC/Francis & Taylor, Boca Raton.
10.1111/j.1750-3841.2010.01687.x Halder, A., D.G. Black, P.M. Davidson and A.K. Datta. 2010. Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software. Journal of Food Science, 75(6):R107-R120.

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10.1016/j.jfoodeng.2010.11.021 Halder, A., Dhall, A., A.K. Datta, D.G. Black, P.M. Davidson, J. Li and S. Zivanovic. 2011. user-friendly general-purpose predictive software package for food safety. Journal of Food Engineering, 104:173-185.

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Modeling food process, quality and safety: Frameworks and practical aspects 원문보기

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