The Experts below are selected from a list of 107643 Experts worldwide ranked by ideXlab platform

Tara Grauwet - One of the best experts on this subject based on the ideXlab platform.

  • Integrated science-based approach to study quality changes of Shelf-Stable Food products during storage: A proof of concept on orange and mango juices
    Trends in Food Science and Technology, 2018
    Co-Authors: Scheling Wibowo, Carolien Buvé, Ann Van Loey, Marc Hendrickx, Tara Grauwet
    Abstract:

    Background: Defining the exact shelf-life of a Shelf-Stable Food product is still a real challenge for Food manufacturers as there are many variables to be considered. Currently, many shelf-life determinations of commercial Shelf-Stable products are based on trial-and-error methods which could pose risks resulting in brand damage (overestimation) or Food waste (underestimation). Because degradation reactions determining shelf-life are really complex, predicting quality changes remains a challenge; consequently, a scientific approach which considers multiple variables is greatly needed. Recent advances in analytical methods (e.g. GC-MS fingerprinting) and data analysis techniques (e.g. multivariate data analysis and kinetic modelling) can play a key role in this context if they are used in (accelerated) shelf-life studies. Moreover, the role of sensory evaluations should not be forgotten as changes in sensorial properties or decreases in consumer acceptance levels as a function of storage time are in most cases the primary reasons for defining the end of shelf-life. Scope and approach: This review paper focuses on research progresses in this field and addresses future challenges for quality investigation during storage and prediction of shelf-life dates. As proof of concept, the paper focuses on investigating quality changes of pasteurised Shelf-Stable orange and mango juices during storage. Key findings and conclusions: In the study of Shelf-Stable orange and mango juices, the (combined) analytical targeted and untargeted fingerprinting approach proved to be a useful approach for identifying major-quality related chemical changes and was able to select shelf-life markers (i.e. quality parameters with a clearly observable time- (and temperature-) dependent change). In studying the kinetics of change of the monitored quality attributes, it is tempting to think that the fastest reactions will determine the shelf-life of a Shelf-Stable product. However, consumer acceptance through sensory evaluation plays also an important role in determining the acceptability limit and therefore the best before date. The integrated science-based approach put forward can be used to investigate quality changes of a wide range of Shelf-Stable products during storage.

Scheling Wibowo - One of the best experts on this subject based on the ideXlab platform.

  • Integrated science-based approach to study quality changes of Shelf-Stable Food products during storage: A proof of concept on orange and mango juices
    Trends in Food Science and Technology, 2018
    Co-Authors: Scheling Wibowo, Carolien Buvé, Ann Van Loey, Marc Hendrickx, Tara Grauwet
    Abstract:

    Background: Defining the exact shelf-life of a Shelf-Stable Food product is still a real challenge for Food manufacturers as there are many variables to be considered. Currently, many shelf-life determinations of commercial Shelf-Stable products are based on trial-and-error methods which could pose risks resulting in brand damage (overestimation) or Food waste (underestimation). Because degradation reactions determining shelf-life are really complex, predicting quality changes remains a challenge; consequently, a scientific approach which considers multiple variables is greatly needed. Recent advances in analytical methods (e.g. GC-MS fingerprinting) and data analysis techniques (e.g. multivariate data analysis and kinetic modelling) can play a key role in this context if they are used in (accelerated) shelf-life studies. Moreover, the role of sensory evaluations should not be forgotten as changes in sensorial properties or decreases in consumer acceptance levels as a function of storage time are in most cases the primary reasons for defining the end of shelf-life. Scope and approach: This review paper focuses on research progresses in this field and addresses future challenges for quality investigation during storage and prediction of shelf-life dates. As proof of concept, the paper focuses on investigating quality changes of pasteurised Shelf-Stable orange and mango juices during storage. Key findings and conclusions: In the study of Shelf-Stable orange and mango juices, the (combined) analytical targeted and untargeted fingerprinting approach proved to be a useful approach for identifying major-quality related chemical changes and was able to select shelf-life markers (i.e. quality parameters with a clearly observable time- (and temperature-) dependent change). In studying the kinetics of change of the monitored quality attributes, it is tempting to think that the fastest reactions will determine the shelf-life of a Shelf-Stable product. However, consumer acceptance through sensory evaluation plays also an important role in determining the acceptability limit and therefore the best before date. The integrated science-based approach put forward can be used to investigate quality changes of a wide range of Shelf-Stable products during storage.

Hosahalli S. Ramaswamy - One of the best experts on this subject based on the ideXlab platform.

  • techniques used in heat transfer studies on canned liquid- particulate mixtures
    2015
    Co-Authors: Anika Singh, Anubhav Pratap Singh, Hosahalli S. Ramaswamy
    Abstract:

    Mathematical and predictive modeling through experimental and computer simulation techniques and the various optimization procedures form the three facets of studies on heat transfer modeling. Recent revolution in the computational capabilities has inspired the use of various advanced computer based procedures like artificial neural networks, genetic algorithms, computational fluid dynamics, advanced numerical simulations etc.; although the use of traditional analytical procedures is still significant. Thermal processing is a mature technology that has been extensively studied and widely accepted for commercial applications for producing Shelf-Stable Food products. This review brings to perspective, the current status of the various methods available with respect to the thermal processing of canned particulate liquid Foods. Various models developed by researchers are highlighted and a summary of the associated ideas are presented.

  • Computational techniques used in heat transfer studies on canned liquid-particulate mixtures
    Trends in Food Science & Technology, 2015
    Co-Authors: Anika Singh, Anubhav Pratap Singh, Hosahalli S. Ramaswamy
    Abstract:

    Mathematical and predictive modeling through experimental and computer simulation techniques and the various optimization procedures form the three facets of studies on heat transfer modeling. Recent revolution in the computational capabilities has inspired the use of various advanced computer based procedures like artificial neural networks, genetic algorithms, computational fluid dynamics, advanced numerical simulations etc.; although the use of traditional analytical procedures is still significant. Thermal processing is a mature technology that has been extensively studied and widely accepted for commercial applications for producing Shelf-Stable Food products. This review brings to perspective, the current status of the various methods available with respect to the thermal processing of canned particulate liquid Foods. Various models developed by researchers are highlighted and a summary of the associated ideas are presented.

Carolien Buvé - One of the best experts on this subject based on the ideXlab platform.

  • Integrated science-based approach to study quality changes of Shelf-Stable Food products during storage: A proof of concept on orange and mango juices
    Trends in Food Science and Technology, 2018
    Co-Authors: Scheling Wibowo, Carolien Buvé, Ann Van Loey, Marc Hendrickx, Tara Grauwet
    Abstract:

    Background: Defining the exact shelf-life of a Shelf-Stable Food product is still a real challenge for Food manufacturers as there are many variables to be considered. Currently, many shelf-life determinations of commercial Shelf-Stable products are based on trial-and-error methods which could pose risks resulting in brand damage (overestimation) or Food waste (underestimation). Because degradation reactions determining shelf-life are really complex, predicting quality changes remains a challenge; consequently, a scientific approach which considers multiple variables is greatly needed. Recent advances in analytical methods (e.g. GC-MS fingerprinting) and data analysis techniques (e.g. multivariate data analysis and kinetic modelling) can play a key role in this context if they are used in (accelerated) shelf-life studies. Moreover, the role of sensory evaluations should not be forgotten as changes in sensorial properties or decreases in consumer acceptance levels as a function of storage time are in most cases the primary reasons for defining the end of shelf-life. Scope and approach: This review paper focuses on research progresses in this field and addresses future challenges for quality investigation during storage and prediction of shelf-life dates. As proof of concept, the paper focuses on investigating quality changes of pasteurised Shelf-Stable orange and mango juices during storage. Key findings and conclusions: In the study of Shelf-Stable orange and mango juices, the (combined) analytical targeted and untargeted fingerprinting approach proved to be a useful approach for identifying major-quality related chemical changes and was able to select shelf-life markers (i.e. quality parameters with a clearly observable time- (and temperature-) dependent change). In studying the kinetics of change of the monitored quality attributes, it is tempting to think that the fastest reactions will determine the shelf-life of a Shelf-Stable product. However, consumer acceptance through sensory evaluation plays also an important role in determining the acceptability limit and therefore the best before date. The integrated science-based approach put forward can be used to investigate quality changes of a wide range of Shelf-Stable products during storage.

Ann Van Loey - One of the best experts on this subject based on the ideXlab platform.

  • Integrated science-based approach to study quality changes of Shelf-Stable Food products during storage: A proof of concept on orange and mango juices
    Trends in Food Science and Technology, 2018
    Co-Authors: Scheling Wibowo, Carolien Buvé, Ann Van Loey, Marc Hendrickx, Tara Grauwet
    Abstract:

    Background: Defining the exact shelf-life of a Shelf-Stable Food product is still a real challenge for Food manufacturers as there are many variables to be considered. Currently, many shelf-life determinations of commercial Shelf-Stable products are based on trial-and-error methods which could pose risks resulting in brand damage (overestimation) or Food waste (underestimation). Because degradation reactions determining shelf-life are really complex, predicting quality changes remains a challenge; consequently, a scientific approach which considers multiple variables is greatly needed. Recent advances in analytical methods (e.g. GC-MS fingerprinting) and data analysis techniques (e.g. multivariate data analysis and kinetic modelling) can play a key role in this context if they are used in (accelerated) shelf-life studies. Moreover, the role of sensory evaluations should not be forgotten as changes in sensorial properties or decreases in consumer acceptance levels as a function of storage time are in most cases the primary reasons for defining the end of shelf-life. Scope and approach: This review paper focuses on research progresses in this field and addresses future challenges for quality investigation during storage and prediction of shelf-life dates. As proof of concept, the paper focuses on investigating quality changes of pasteurised Shelf-Stable orange and mango juices during storage. Key findings and conclusions: In the study of Shelf-Stable orange and mango juices, the (combined) analytical targeted and untargeted fingerprinting approach proved to be a useful approach for identifying major-quality related chemical changes and was able to select shelf-life markers (i.e. quality parameters with a clearly observable time- (and temperature-) dependent change). In studying the kinetics of change of the monitored quality attributes, it is tempting to think that the fastest reactions will determine the shelf-life of a Shelf-Stable product. However, consumer acceptance through sensory evaluation plays also an important role in determining the acceptability limit and therefore the best before date. The integrated science-based approach put forward can be used to investigate quality changes of a wide range of Shelf-Stable products during storage.