Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Materials Science

Background:

• Cereal processing involves complex mechanisms often reducible to two core phenomena: solid-to-continuous phase transition and matrix expansion into a porous structure.
• Mechanistic modeling using partial differential equations presents significant challenges for these processes.
• Existing modeling approaches often lack operational interest for domain specialists.

Purpose of the Study:

• To present alternative modeling approaches for cereal processing using basic knowledge models (BKM).
• To demonstrate the application of BKMs in simulating extrusion and breadmaking processes.
• To provide accessible computational tools for non-specialists in food engineering.

Main Methods:

• Development of basic knowledge models (BKM) integrating scientific and expert knowledge.
• Implementation of BKMs into user-friendly computer tools, including a Knowledge-Based System and Ludovic® simulation software.
• Focus on simulating the two core phenomena: solid-to-continuous transition and porous structure expansion.

Main Results:

• Simulations of extrusion and breadmaking processes were successfully conducted using BKMs.
• The developed computer tools facilitate the application of BKMs for a wide range of compositions.
• Model applicability is contingent on the availability of product rheological property data.

Conclusions:

• Basic knowledge models offer a viable alternative to complex mechanistic approaches for cereal processing.
• Implemented BKMs, such as Ludovic®, aid food engineers in product design and texture prediction.
• These tools enhance the ability to design cereal food products and anticipate their textural characteristics.