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Updated: May 27, 2026
09:28
Process Optimization using High Throughput Automated Micro-Bioreactors in Chinese Hamster Ovary Cell Cultivation
Published on: May 18, 2020
Recent advances in process assessment and optimisation
A Van Loey1, M Hendrickx, C Smout
1Katholieke Universiteit Leuven Department of Food and Microbial Technology Laboratory of Food Technology, Kardinaal Mercierlaan 92, B3001, Heverlee, Belgium.
Meat Science
|November 9, 2011
Summary
This study reviews methods for quantifying the impact of time and temperature on food preservation. It covers physical-mathematical approaches and time-temperature integrators, highlighting recent advancements and optimization trends.
Area of Science:
- Food Science
- Process Engineering
Background:
- Food preservation is crucial for safety and shelf-life.
- Thermal processing is a common preservation method.
- Accurate evaluation of time-temperature impact is essential.
Purpose of the Study:
- To review quantitative methods for assessing integrated time-temperature effects in thermal food preservation.
- To discuss physical-mathematical approaches and time-temperature integrators.
- To highlight recent advancements and future trends in thermal process optimization.
Main Methods:
- Literature review of existing methods.
- Analysis of physical-mathematical modeling.
- Evaluation of time-temperature integrator technologies.
Main Results:
- Current methods allow quantitative assessment of time-temperature impact.
- Both physical-mathematical and integrator approaches have limitations and strengths.
- Recent evolutions show promise for more accurate monitoring.
Conclusions:
- Accurate monitoring of time-temperature history is vital for effective food preservation.
- Advancements in evaluation methods and process optimization are ongoing.
- Future research should focus on integrating these technologies for enhanced food safety and quality.
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