Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Mechanical Efficiency of Real Machines01:14

Mechanical Efficiency of Real Machines

771
The mechanical efficiency of a machine is a fundamental concept that describes how effectively a machine can convert input work into output work. According to this concept, the efficiency of a machine is equal to the ratio of the output work to the input work. An ideal machine, meaning a machine that has no energy losses, has an efficiency of one. This implies that the input work and the output work are equal.
However, in reality, no machine can be truly ideal, and all of them experience some...
771

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Quality and safety of reformulated tomato products processed by continuous heat and UV-C pasteurization.

Food research international (Ottawa, Ont.)·2026
Same author

The hypoxic niche enclosing the shoot apical meristem is shaped by a combination of morphological features and metabolic activity.

Molecular plant·2026
Same author

Effect of drift-reducing spray configurations on spray deposition and coverage in winter wheat.

Pest management science·2026
Same author

Radio frequency-assisted mitigation of off-flavor formation in pea protein isolate.

Food chemistry·2026
Same author

Tuning Gelation of Insect Proteins: Effect of Ionic Strength on <i>Acheta domesticus</i> Protein Extracts.

Gels (Basel, Switzerland)·2025
Same author

Panoptic segmentation for complete labeling of fruit microstructure in 3D micro-CT images with deep learning.

Plant phenomics (Washington, D.C.)·2025

Related Experiment Video

Updated: Aug 1, 2025

Control of Eating Behavior Using a Novel Feedback System
04:48

Control of Eating Behavior Using a Novel Feedback System

Published on: May 8, 2018

11.1K

Computer-aided food engineering.

Ashim Datta1, Bart Nicolaï2, Olivier Vitrac3

  • 1Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, USA. akd1@cornell.edu.

Nature Food
|April 28, 2023
PubMed
Summary

Computer-aided food engineering (CAFE) advances food safety and quality by modeling processes and predicting properties. Investments in open access and training are crucial for its wider adoption in digital food systems.

More Related Videos

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

9.5K
Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
08:02

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

Published on: October 4, 2024

2.5K

Related Experiment Videos

Last Updated: Aug 1, 2025

Control of Eating Behavior Using a Novel Feedback System
04:48

Control of Eating Behavior Using a Novel Feedback System

Published on: May 8, 2018

11.1K
Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation
07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

9.5K
Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
08:02

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

Published on: October 4, 2024

2.5K

Area of Science:

  • Food Science and Technology
  • Computational Engineering
  • Digital Agriculture

Background:

  • Computer-aided food engineering (CAFE) offers benefits like reduced resource use and improved innovation in food product, process, and equipment development.
  • Significant challenges hinder CAFE adoption, including the inherent complexity and variability of food composition and structure, and the dynamic transformations during processing.
  • Limited availability of comprehensive mechanistic frameworks for describing food transformations restricts the full potential of CAFE.

Purpose of the Study:

  • To introduce novel frameworks for modeling food processes and predicting physicochemical properties to accelerate CAFE.
  • To address the limitations in current mechanistic frameworks for food processing.
  • To facilitate the integration of CAFE into the evolving digital food systems landscape.

Main Methods:

  • Development of new theoretical frameworks for simulating food process dynamics.
  • Implementation of predictive models for key food physicochemical properties.
  • Review of current practices and future needs for CAFE implementation.

Main Results:

  • The proposed frameworks enable more accurate modeling of food processes.
  • Physicochemical property prediction is enhanced, leading to better product and process design.
  • The study highlights pathways to overcome existing barriers in CAFE.

Conclusions:

  • The developed frameworks are poised to significantly accelerate the application of CAFE.
  • Open access initiatives, including code sharing, and specialized capacity-building courses are vital for widespread CAFE adoption.
  • These advancements will support the ongoing transformation towards digital food systems, enhancing efficiency, safety, and quality.