A user-friendly general-purpose predictive software package for food safety

Halder, Amit; Dhall, Ashish; Datta, Ashim K.; Black, D. Glenn; Davidson, P. Michael; Li, Jiajie; Zivanovic, Svetlana

doi:10.1016/j.jfoodeng.2010.11.021

Cited by 30 publications

(10 citation statements)

References 34 publications

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“…Specific equipment for adequate food transport makes food products more susceptible to distribution costs than inventory costs (FERREIRA; ALCÂNTARA, 2016). In addition, the product quality control requires strict inspection for hygiene process in companies to ensuring the food safety (GRUNERT, 2005;HALDER et al, 2011;SULTAN et al, 2011). Thus, the complexity of specific laws for food processing is also a factor that may inhibit MC implementation in the system (MCINTOSH et al, 2010).…”

Section: Food Perishability and Its Enablersmentioning

confidence: 99%

“…The development of software for process simulation could predict the changes in the quality of food products subjected to operations. Nevertheless, the availability of systems with this feature is still limited in food industry, 2001x Coulston et al (2003) x German et al (2004) x x Grunert (2005) x x x Fisher et al (2005) x x x x x Nowak- Wegrzyn (2007) x Sun (2007) x x x x x Boland (2008) x x x x Kumar (2008) x Awazu et al (2009) x x Dorman et al (2009) x x Rahimnia, Moghadasian and Castka (2009) x x Gehlhar et al (2009) x x Mahalik and Nambiar (2010) x 2014x Sorouri et al (2014) x Poínhos et al (2014) x Chen et al (2014) x x Haugaard, Brockhoff and Lähteenmäki (2016) x Keenan et al (2015) x x Lipton et al (2015) x x Nagpal, Lei and Khare (2015) x x x x Sun et al (2015) x x Ferreira and Alcântara (2015) x x x x Adeigbe et al (2015) x x Ferreira and Alcântara (2016) x x x x Balcombe et al (2016) x x Donadini et al (2016) x x x Hankammer et al (2016) x Wolf and Zhang (2016) x very reason that software developers have added strength to invest resources in the development of specific food processing capabilities (HALDER et al, 2011). A feature of the software, in general, is that components in a virtual environment can be multiplied easily and at low cost (VERDOW; BEULENS; WOLFERT, 2014), which enables customization.…”

Section: Foods Processing and Its Enablersmentioning

confidence: 99%

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Mass customization in food production: a perception about the theme and future directions

Calegari¹,

Fettermann²

2018

Product (São Carlos, Online)

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Mass Customization (MC) has become a significant market trend, mainly with the dissemination of new technologies, such as the Internet of Things (IoT). This article aims to identify possibilities of MC adoption for produced food and to identify barriers and enablers related to MC success. For to develop the MC theme in food production, as the first step, a systematic literature review was carried out. The systematic search of several databases (Emerald Insight, Science Direct, Web of Science, Proquest and Scopus) was conducted, and 52 studies met the inclusion criteria and were included in this review. Results show food perishability, difficulty in processing, nutritional values quantification of the customized food products and perceived complexity of the customization benefit by the customers as barriers to MC implementation in the food sector. Each of these barriers is discussed together with the recommended enablers to overcome them. The results presented contribute to the identification of opportunities for new products, processing, and services associated with custom food products and the improvements implementation of foods already customized by companies. This paper gathers considerations to direct the MC success of food engineering and food sector companies. To accompany the industry 4.0 scenario, it becomes essential to develop mass customization strategies. The challenge of Food Engineering is precise to create methods that align with such a situation. In this way, the present article presents itself as an initial step towards a new way of thinking about food engineering processes.

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Section: Food Perishability and Its Enablersmentioning

confidence: 99%

Section: Foods Processing and Its Enablersmentioning

confidence: 99%

Mass customization in food production: a perception about the theme and future directions

Calegari¹,

Fettermann²

2018

Product (São Carlos, Online)

View full text Add to dashboard Cite

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“…The main aim of convective drying, hence, is to ensure that surviving microorganisms are reduced to an acceptable level, which delays spoilage of food product, thus enhancing its safety (Halder et al . ). Besides the heat effects, the associated reduction of water activity promotes food preservation, by avoiding microbial growth and chemical reactions causing deterioration.…”

Section: Introductionmentioning

confidence: 97%

“…When moisture removal is promoted by a heating process, like in the case of hot convective drying, the decontamination of food surface could be achieved, particularly if drying air temperature is properly chosen. The main aim of convective drying, hence, is to ensure that surviving microorganisms are reduced to an acceptable level, which delays spoilage of food product, thus enhancing its safety (Halder et al 2011). Besides the heat effects, the associated reduction of water activity promotes food preservation, by avoiding microbial growth and chemical reactions causing deterioration.…”

Section: Introductionmentioning

confidence: 99%

Modeling of Microbial Spoilage and Color Degradation Occurring in Convective Drying of Vegetables: A Route to Process Optimization

Curcio

Aversa

Calabrò

et al. 2014

J Food Process Engineering

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The present paper was aimed at developing a rigorous methodology to optimize the performance of vegetables hot convective drying. The proposed optimization method was formulated combining a multiphase transport phenomena model, which predicted the time evolutions of temperature and water activity distributions in the food, a product decontamination model, which described the microbial inactivation kinetics of Listeria monocytogenes and a model estimating the color changes, expressed in terms of the Hunter parameters. The effects of operating conditions both on color degradation, chosen as a reference quality parameter, and on microbial population decay, chosen as a measure of food safety, were ascertained. The formulated optimization model allowed analyzing different scenarios and calculating the set of operating conditions, which were to be exploited to attain specific control objectives, represented by a trade‐off between quality and safety of dried foods. By the proposed methodology, it would be possible to minimize expensive and time‐consuming pilot test runs and obtain precise indications about optimization of vegetables convective drying. Practical Applications The proposed transport model allows calculating the effects of operating conditions on both microbial inactivation and color changes occurring during vegetables drying. Such a model can be exploited to develop computational tools aimed at optimizing the performance of real convective driers.

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“…On the other hand, it is difficult to develop a classical automated approach due in part to: (1) many dimensions that must be taken into account in parallel, and (2) non-linearity and coupling between the variables involved in the system. diverse and difficult requirements, food scientists in close collaboration with scientists and engineers investigate new models and techniques that will integrate and combine known advanced theories and new techniques that will be the core of these sophisticated systems [19]. A Decision Support System (DSS) is defined as any interactive computer -based support system for making decisions in any complex system, when individuals or a team of people are trying to solve unstructured problems on an uncertain environment.…”

Section: Introductionmentioning

confidence: 99%

A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production Chain

Birmpa¹,

Vantarakis

Anninou³

et al. 2015

J Food Process Technol

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Minimally processed vegetables have recently undergone a significant increase in consumer demand because of their healthy image and convenience of use. Some of these products can be contaminated by microbial pathogens, as some have been implicated in an increasing number of outbreaks of foodborne illnesses. The aim of the present paper was the development of a Decision Support System (DSS) using the theory of Fuzzy Cognitive Maps (FCMs), in order to diagnose the importance of critical control points (concepts) for the food safety and hygiene during the production of salad vegetables (lettuce). The methodology described, extracts the knowledge from experts with different scientific background and exploits their experience on the process of lettuce production. The results of this study show that software tools like Food Science Support Systems using theories of FCMs can be explored and problems that can arise during the food production chain can be prevented if the importance of some critical control points during the food production is previously indicated.

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A user-friendly general-purpose predictive software package for food safety

Cited by 30 publications

References 34 publications

Mass customization in food production: a perception about the theme and future directions

Mass customization in food production: a perception about the theme and future directions

Modeling of Microbial Spoilage and Color Degradation Occurring in Convective Drying of Vegetables: A Route to Process Optimization

A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production Chain

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