Modelling Processes and Products in the Cereal Chain

Foods

Christos Athanassiou¹  Pasquale Trematerra²  Fabrizio Sarghini³  Ferruh Erdogdu⁴  Alexandros Koulouris⁵  Serafim Bakalis⁶  Jose Benedito⁷  MariaN. Charalambides⁸  Ilija Djekić⁹  NickolasG. Kavallieratos^1,10  Cristina Castañé^1,11  Jordi Riudavets^1,11  Milica Pojić^1,12  Otilia Carvalho^1,13  IsabelMaria Nunes de Sousa^1,13  Anabela Raymundo^1,13  AberhamHailu Feyissa^1,14  Alberto Tonda^1,15  Aurelien Briffaz^1,16  Guy Della Valle^1,17 

[1] Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38443 Volos, Greece;Department of Agriculture, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy;Department of Agriculture, University of Naples Federico II, 80138 Napoli, Italy;Department of Food Engineering, Ankara University, 06830 Ankara, Turkey;Department of Food Science and Technology, International Hellenic University, 57001 Thessaloniki, Greece;Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark;Department of Food Technology, Universitat Politècnica de València, Camino de Vera, 46022 Valencia, Spain;Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, UK;Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia;Faculty of Crop Science, Agricultural University of Athens, 11855 Athens, Greece;IRTA, 08348 Cabrils, Spain;Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia;LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;Production Engineering, National Food Institute, Technical University of Denmark (DTU), 2800 Kongens Lyngby, Denmark;UMR 518 MIA, INRAE, Paris-Saclay University, 75005 Paris, France;UMR QUALISUD, CIRAD, 34398 Montpellier, France;UR 1268 BIA, INRAE, 44316 Nantes, France;

关键词: cereals;    food transformation;    modelling;    transformation processes;   

DOI  :  10.3390/foods10010082

来源: DOAJ

【 摘 要 】

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

【 授权许可】

Unknown