The Experts below are selected from a list of 311076 Experts worldwide ranked by ideXlab platform

Chauca Rivera, Víctor Guillermo - One of the best experts on this subject based on the ideXlab platform.

  • La medida cautelar y sus efectos en el proceso de alimentos en los juzgados de paz letrados del Cercado de Lima
    'Universidad Inca Garcilaso de la Vega', 2019
    Co-Authors: Chauca Rivera, Víctor Guillermo
    Abstract:

    TesisThe chosen research is important, given that the precautionary measure helps to advance certain or all effects, through a definitive failure or the assurance of a test, so that in the Food Process, the provider receives all that corresponds to him according to law. The objective was to demonstrate if the precautionary measure has effects on the Food Process in the Peace Courts of the Cercado de Lima. The type was explanatory as well as the applied level; the method and design are appreciated at this point; the population formed by the Lima Bar Association (CAL), with a sample of 378 legal operators; with a sampling of 95% as confidence and 5% margin in the error. For the measurement of the variables was the survey as a technique and the questionnaire as an instrument, which served to collect information, was also validated by Judges with Degree of Doctors, who are experts in this type of evaluation and also validated the construct criterion; also the statistical test was the chi2, corrected by Yates. In conclusion, the precautionary measure has significant effects on the Food Process in the Peace Courts of the Cercado de Lima.La investigación elegida es importante, dado que la medida cautelar ayuda adelantar ciertos efectos o todos, mediante un fallo definitivo o el aseguramiento de una prueba, con el fin que en el proceso de alimentos, el alimentista reciba todo lo que le corresponde de acuerdo a ley. El objetivo fue demostrar si la medida cautelar, tiene efectos en el proceso de alimentos en los Juzgados de Paz Letrados del Cercado de Lima. El tipo fue explicativo así como el nivel aplicado; se aprecia en este punto el método y diseño; la población conformada por el Colegio de Abogados de Lima (CAL), con la muestra de 378 operadores del derecho; con un muestreo del 95% como confianza y 5% de margen en el error. Para la medición de las variables fue la encuesta como técnica y el cuestionario como instrumento, el cual sirvió para recolectar información, además fue validado por Jueces con Grado de Doctores, quienes son expertos en este tipo de evaluación y también validaron el criterio de constructo; también la prueba estadística fue el chi2 , corregida por Yates. En conclusión, la medida cautelar, tiene efectos significativos en el proceso de alimentos en los Juzgados de Paz Letrados del Cercado de Lima

  • La medida cautelar y sus efectos en el proceso de alimentos en los juzgados de paz letrados del Cercado de Lima
    'Universidad Inca Garcilaso de la Vega', 2019
    Co-Authors: Chauca Rivera, Víctor Guillermo
    Abstract:

    La investigación elegida es importante, dado que la medida cautelar ayuda adelantar ciertos efectos o todos, mediante un fallo definitivo o el aseguramiento de una prueba, con el fin que en el proceso de alimentos, el alimentista reciba todo lo que le corresponde de acuerdo a ley. El objetivo fue demostrar si la medida cautelar, tiene efectos en el proceso de alimentos en los Juzgados de Paz Letrados del Cercado de Lima. El tipo fue explicativo así como el nivel aplicado; se aprecia en este punto el método y diseño; la población conformada por el Colegio de Abogados de Lima (CAL), con la muestra de 378 operadores del derecho; con un muestreo del 95% como confianza y 5% de margen en el error. Para la medición de las variables fue la encuesta como técnica y el cuestionario como instrumento, el cual sirvió para recolectar información, además fue validado por Jueces con Grado de Doctores, quienes son expertos en este tipo de evaluación y también validaron el criterio de constructo; también la prueba estadística fue el chi2 , corregida por Yates. En conclusión, la medida cautelar, tiene efectos significativos en el proceso de alimentos en los Juzgados de Paz Letrados del Cercado de Lima.The chosen research is important, given that the precautionary measure helps to advance certain or all effects, through a definitive failure or the assurance of a test, so that in the Food Process, the provider receives all that corresponds to him according to law. The objective was to demonstrate if the precautionary measure has effects on the Food Process in the Peace Courts of the Cercado de Lima. The type was explanatory as well as the applied level; the method and design are appreciated at this point; the population formed by the Lima Bar Association (CAL), with a sample of 378 legal operators; with a sampling of 95% as confidence and 5% margin in the error. For the measurement of the variables was the survey as a technique and the questionnaire as an instrument, which served to collect information, was also validated by Judges with Degree of Doctors, who are experts in this type of evaluation and also validated the construct criterion; also the statistical test was the chi2, corrected by Yates. In conclusion, the precautionary measure has significant effects on the Food Process in the Peace Courts of the Cercado de Lima

Gilles Trystram - One of the best experts on this subject based on the ideXlab platform.

  • small scale Food Process engineering challenges and perspectives
    Innovative Food Science and Emerging Technologies, 2017
    Co-Authors: Hugo De Vries, Michel Mikolajczak, Jeanmichel Salmon, Joel Abecassis, Laurent Chaunier, Sofiane Guessasma, Denis Lourdin, Sofiane Belhabib, Eric M Leroy, Gilles Trystram
    Abstract:

    Technological innovations in the Food sector have been driven by high-volume production lines over the past decades. Cost-efficiency of Processing and price competitiveness of final products have been major factors. The economics of up-scaling have led to new technologies that are more efficient in terms of throughput and utilization of (homogenous) resources. The question now is whether there is a future for competitive, sustainable Processing at small scale. To answer that question, we address two major issues. The first deals with Process efficiency and the reliability and resilience of technologies for small-scale Processing to be competitive. The second deals with localization of Processing and the advantages and disadvantages of technologies for small-scale Processing. Novel technologies, especially those based on electro-thermo-dynamic principles, may emerge with characteristics that appear more beneficial for applications at small-scale, and so may well contribute to the competitiveness of local producers of Food and biobased products valorizing renewable resources in an integrated manner for a variety of business sectors. However, these novel technologies should go hand in hand with end-to-end innovation of the local Food and biobased product system in order to be competitive with international-scale enterprises.

  • how human expertise at industrial scale and experiments can be combined to improve Food Process knowledge and control
    Food Research International, 2007
    Co-Authors: Irene Allais, Rochboris Edouragaena, Jeanbernard Gros, Gilles Trystram
    Abstract:

    Abstract The knowledge available on Food Processes stems from various sources: physical models, data obtained from laboratory experiments, and the expertise of operators involved in controlling of production lines. The aim of the study was to analyse various ways to associate different sources of knowledge to improve Process control. The analysis was based on a real example: the manufacturing of “lady-finger” biscuits. The paper first summarized the available bibliographic knowledge. The methodology of the study was based on two parallel approaches: expertise was collected from operators in charge of the control of a continuous industrial line, and experiments were performed on a batch Process at laboratory scale. The two approaches were compared in terms of aims, measured product properties and control variables. Four ways to associate human expertise extracted at the Process level with laboratory results were presented and discussed: (1) How can at-line sensory measurements be used to design a measurement strategy? (2) Can batch control be improved by extracting control rules from an experimental approach? (3) Can a reverse-engineering approach be developed? and (4) Can a “kernel” of knowledge be extracted?

  • advances in research in Food Process engineering as presented at icef 9
    Journal of Food Engineering, 2007
    Co-Authors: Jeanjacques Bimbenet, Helmar Schubert, Gilles Trystram
    Abstract:

    Abstract Written and oral papers of ICEF 9 have treated the following themes: • extraction and separation methods, • mass transfer: drying, rehydration and impregnation, • protection of product by encapsulation, coating and packaging, • consequences of reactions and transformations on product quality, • contribution of Food Process engineering to hygiene of operations and to Food safety, • heat and refrigeration treatments, cooking and frying, • emerging technologies: high pressure, pulsed fields, combined and various treatments, • complex products: emulsions, gels, powders, solids, • operations modelling, • “intelligent systems”: sensors, Process control, optimisation, • physical properties of products, • global approaches. This congress has shown the development of research on Food Process engineering (FPE) in many countries. A strong tendency is the growing attention paid to the relations between Processes, products and, to some extent, persons. Complex products, emerging technologies, heat treatments were the subjects of many papers. Research tools like mathematical modelling, especially computer fluid dynamics, sophisticated methods of product characterization have been extensively presented.

  • Decision support system design using the operator skill to control cheese ripening-application of the fuzzy symbolic approach
    Journal of Food Engineering, 2004
    Co-Authors: N. Perrot, Laure Agioux, I. Ioannou, Georges Corrieu, G. Mauris, Gilles Trystram
    Abstract:

    In Food industries, managing sensory properties from the fabrication stage in an automatic framework constitutes a key issue for companies but is no easy task. It is an open field of research in which few studies have been carried out. Therefore, we propose to integrate the operator skill using a fuzzy symbolic approach. More precisely, the aim of our study is to present an application of such an approach to the development of a support system dedicated to help the operator on-line during cheese ripening. The information delivered by the support system, on the basis of sensory instantaneous measurements, is the global change in the cheese at each time step in comparison to a standard trajectory of ripening. The results are relevant to the control of the sensory properties of the products at the fabrication stage. Thus, the model follows the sensory trajectory of the cheese during ripening and helps the operator to diagnose and control it. It is validated on a data set of 106 points at a level of 97% and 80% for respectively a sensitivity of 3.5 and 1.75 days for a response time of the Process of at mean 2 days. It opens ail interesting road of cooperation between operators and Food Process control systems.

  • LOW ORDER DYNAMIC MODEL of A VAPOR COMPRESSION CYCLE FOR Process CONTROL DESIGN
    Journal of Food Process Engineering, 2003
    Co-Authors: Divya Leducq, Jacques Guilpart, Gilles Trystram
    Abstract:

    Control of Food Processes involving vapor compression cycles as actuators is often a difficult task: indeed this particular device is itself a complex Process including coupled unit operations as evaporation, compression, condensation and expansion. Nevertheless, an accurate control of heat transfer rate is often essential for global quality of product and stability of flow in exchangers. Moreover a number of vapor compression systems are already equipped with variable speed-compressors and fans. However, due to lack of knowledge about the dynamic behavior of these systems, the industry has not taken full advantage of these variable devices to get substantial control performance improvement. This paper presents a lumped-parameter model for describing the dynamics of vapor compression cycles. Based on moving-boundary approach for the description of two-phase/single phase interface inside the heat exchangers, this low-order model composed of only ordinary differential equations can be highly useful for design of control strategies. This model has been validated on an experimental device and a good agreement between measurements and computed data has been found. Use of this model in Food Process control design is discussed.

Ashim K Datta - One of the best experts on this subject based on the ideXlab platform.

  • digital twins of Food Process operations the next step for Food Process models
    Current opinion in food science, 2020
    Co-Authors: Pieter Verboven, Ashim K Datta, Thijs Defraeye, Bart Nicolai
    Abstract:

    Food Process modeling has matured with the development of multiscale, multiphase and multi-physics approaches. More comprehensive numerical tools and software platforms for improving insights and optimizing designs and Processes have emerged. In the context of industrial digitalization and the advent of the Internet of Things, the concept of the digital twin has recently emerged as a means for more versatile Process operational management. The digital twin is defined as a virtual replica of the real Process operation, which is connected to the real world by sensor data and advanced big data analytical tools. While all elements are available for implementing digital twins, with the different types of models playing a central role, it will require a multidisciplinary approach for successful implementation and operation. The first agroFood applications still need to be demonstrated. This paper mainly focusses on the role more physics-based models can play, in addition to data-driven and hybrid models.

  • toward computer aided Food engineering mechanistic frameworks for evolution of product quality and safety during Processing
    Journal of Food Engineering, 2016
    Co-Authors: Ashim K Datta
    Abstract:

    Abstract Computer-aided engineering (CAE) can benefit Food product, Process and equipment design by enabling mechanistic understanding and speeding up optimization. This article provides a comprehensive big picture of CAE in terms of its conceptual frameworks, challenges, developments under way, and achievements so far. While not intended to be a comprehensive review of all models, the article focuses on mechanistic (physics-based as opposed to data-driven) models that apply to the transformations inside the solid Food itself (as opposed to its Processing environment) that could perhaps also be captured by the term “product engineering.” This article also leans on the practical aspects of implementation of CAE in a Food product context by focusing on approaches and workarounds possible today. Framework discussions go beyond product modeling to its quality and safety modeling. While generic software tools have become more powerful and easy to use, in order to use them for Food applications, one needs a framework for modeling various Food Process, quality and safety that provides an appropriate mathematical description of the reality. Challenges in implementing the frameworks and the workarounds are presented. The goal here is to help widen acceptance of the CAE approach in both research and education in the Food sector, helping it reap the benefits of CAE like other sectors.

  • enabling computer aided Food Process engineering property estimation equations for transport phenomena based models
    Journal of Food Engineering, 2013
    Co-Authors: Tushar Gulati, Ashim K Datta
    Abstract:

    Abstract During Processing of a Food, its temperature, moisture and other compositions, structure, etc., can change, continuously changing its physical properties. Realistic simulation of Food Processes require dynamic estimation of the Food physical properties as they continue to change during the Process. Having a few data points for a few states of the material, as is true for the majority of Food properties data, is not sufficient for realistic Process simulations. The goal of this article is a practical one: it is to develop a concise resource for the equations that can estimate Food properties as they change during Processing. Such a resource should make computer-aided Food product, Process and equipment design one step closer to reality by making the necessary input parameters available in one location and in a format that can be readily used in a simulation software. Several equilibrium, transport and electrical properties are included. The estimation equations for any property are chosen from among the most successful and accurate, staying away from property estimators that have theoretical basis but have not been as successful for Food materials. For each property, implementation of its prediction equations in a computer model has also been discussed. Accuracy of each property estimation Process have been included from the literature, showing most properties can be estimated to within 10% accuracy, sufficient for modeling purposes. Having such reasonable prediction models has the important implication that unavailability of sufficient data, that is expected to be always true due to the variety and complexity of Food materials and Processes, is not a bottleneck for computer-aided Food Process engineering.

  • a user friendly general purpose predictive software package for Food safety
    Journal of Food Engineering, 2011
    Co-Authors: Amit Halder, Ashim K Datta, Ashish Dhall, Glenn D Black, P M Davidson, Svetlana Zivanovic
    Abstract:

    Abstract Computer-aided engineering tools can help speed up Food product, Process and equipment design by making it easier to check “what if” scenarios, much as such tools have improved productivity in other industries. In particular, Food safety is a critical area where such predictive tools can have great impact. A realistic, integrated and comprehensive software has been developed that can simulate a Food Process and its safety by combining a fundamental, physics-based model of the Process with the kinetics of microbiological and chemical changes during Processing to provide needed information at any time and at any location in the Food during Processing. Compositions for a large number of Foods are integrated into the software, and therefore, composition-based prediction of thermophysical properties, needed for the model, can be obtained. Microbiological and chemical kinetic databases that are also built-in can cover many practical situations, based on the grouping of Foods. An intuitive graphical user interface has been built with those in the Food sector in mind.

  • status of Food Process modeling and where do we go from here synthesis of the outcome from brainstorming
    Comprehensive Reviews in Food Science and Food Safety, 2008
    Co-Authors: Ashim K Datta, Amit Halder
    Abstract:

    This article is part of a collection entitled “Models for Safety, Quality, and Competitiveness of the Food Processing Sector,” published in Comprehensive Reviews in Food Science and Food Safety. It has been peer-reviewed and was written as a follow-up of a pre-IFT workshop, partially funded by the USDA NRI grant 2005-35503-16208.

P Fito - One of the best experts on this subject based on the ideXlab platform.

  • advanced Food Process engineering to model real Foods and Processes the safes methodology
    Journal of Food Engineering, 2007
    Co-Authors: Noelia Betoret, M Lemaguer, P Fito
    Abstract:

    Food quality and safety are the main concerns of consumers and the principal target of the Food industry Processes. The concept of "Food Process engineering for product quality" has been arising in the last years with the aim of designing and controlling Processes to produce Food products with very specific properties of quality and safety, previously defined on the basis of market opportunities analysis. The final properties of Food products are the result of the changes in raw material as a consequence of Process conditions. In the case of colloidal or cellular Foods, these changes may be observed as differences in quality factors as Food composition, nutritional facts, taste and flavour, aspect, shape and size, colour, texture, etc. These changes in Food properties may be explained because physical and chemical phenomena produced in line with the Process progression, as structure deformations, chemical or enzymatic reactions, phase transitions, etc. The models currently used in Food Process engineering simplify too much both the Food system description and the mechanisms and rate equations of changes. The Food system is supposed to be homogeneous and continuous. In this way, thermodynamic and kinetic equations deduced for ideal gas or liquids, in conditions close to equilibrium are applied to cellular solid Foods, in conditions far away from the equilibrium. It is necessary to develop advanced concepts and methodologies in Food Process engineering. The new models for Food and Processes development must incorporate information about all these aspects (thermodynamic, structural, chemist and biochemist, and even mechanics). Only in this way they would be able to calculate and predict the real changes in the whole quality of Food product in line with the Process progression. The SAFES methodology (systematic approach to Food engineering systems) recognizes the complexity of Food system and allows coordinating the information about Food structure, composition, quality, thermodynamic, etc. in adequate tools to develop real Food and Processes models. "In a complete theory there is an element corresponding to each element of reality" [Einstein, A., Podolsky, B., & Rosen, N., (1935). Can quantum-mechanical description of physical reality be considered complete? Physical Review, 47, pp. 777-780].

Federico Marini - One of the best experts on this subject based on the ideXlab platform.

  • milk renneting study of Process factor influences by ft nir spectroscopy and chemometrics
    Food and Bioprocess Technology, 2019
    Co-Authors: Lorenzo Strani, Silvia Grassi, Cristina Alamprese, Elena Casiraghi, Federico Marini
    Abstract:

    The dairy industry is continuously developing new strategies to obtain healthier dairy products preserving expected properties. However, when modifying a Food Process, the reassessment of each parameters and their interaction should be considered as highly influencing the final quality. Among others, rennet Process features are fundamental for both sensory properties and typical characteristics of a cheese. In this contest, the research addresses the development of a FT-NIR spectroscopic method, coupled with chemometrics, for the study of the effect of Process variables on milk renneting. The effects of temperature (30 °C, 35 °C, 40 °C), milk fat concentration (0.1, 2.55, 5 g/100 mL), and pH (6.3, 6.5, 6.7) were investigated by means of a Box-Behnken experimental design. FT-NIR data collected along the 17 trials were explored by interval-PCA (i-PCA) and ANOVA-simultaneous component analysis (ASCA). i-PCA revealed differences in the occurrence and trends of coagulation phases, related to the three considered factors. ASCA allowed the characterization of renneting evolution and the assessment of the factor role, demonstrating that main and interaction effects are significant for the Process progress. The proposed approach demonstrated that i-PCA and ASCA on FT-NIR data, highlighting the effects of the operating factors, allow a rapid and accurate analysis of Process modifications in cheese manufacturing.

  • Milk Renneting : Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics
    'Springer Science and Business Media LLC', 2019
    Co-Authors: Lorenzo Strani, Silvia Grassi, Cristina Alamprese, Elena Casiraghi, Federico Marini
    Abstract:

    The dairy industry is continuously developing new strategies to obtain healthier dairy products preserving expected properties. However, when modifying a Food Process, the reassessment of each parameters and their interaction should be considered as highly influencing the final quality. Among others, rennet Process features are fundamental for both sensory properties and typical characteristics of a cheese. In this contest, the research addresses the development of a FT-NIR spectroscopic method, coupled with chemometrics, for the study of the effect of Process variables on milk renneting. The effects of temperature (30 \ub0C, 35 \ub0C, 40 \ub0C), milk fat concentration (0.1, 2.55, 5 g/100 mL), and pH (6.3, 6.5, 6.7) were investigated by means of a Box-Behnken experimental design. FT-NIR data collected along the 17 trials were explored by interval-PCA (i-PCA) and ANOVA\u2013-simultaneous component analysis Simultaneous Component Analysis (ASCA). i-PCA revealed differences in the occurrence and trends of coagulation phases, related to the three considered factors. ASCA allowed the characterization of renneting evolution and the assessment of the factor role, demonstrating that main and interaction effects are significant for the Process progress. The proposed approach demonstrated that i-PCA and ASCA on FT-NIR data, highlighting the effects of the operating factors, allow a rapid and accurate analysis of Process modifications in cheese manufacturing