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 Experiment Videos

Computer aided microbial safety design of food processes

M Schellekens1, T Martens, T A Roberts

  • 1ALMA-COP, Heverlee, Belgium.

International Journal of Food Microbiology
|December 1, 1994
PubMed
Summary

Computer-aided food process design uses expert systems to predict microbial safety and texture. This approach reduces development time and costly experiments for fresh food products.

Related Concept Videos

You might also read

Related Articles

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

Sort by
Same author

High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods.

Nature communications·2025
Same author

Safety and efficacy of an inactivated tetravalent water-in-oil emulsion <i>Escherichia coli</i> vaccine against the <i>E. coli</i> peritonitis syndrome.

Avian pathology : journal of the W.V.P.A·2025
Same author

Wheat gluten structure and (non-)covalent network formation during deep-fat frying.

Food research international (Ottawa, Ont.)·2024
Same author

[RCT about mindfulness-based cognitive therapy for psychological distress in cancer patients].

Tijdschrift voor psychiatrie·2019
Same author

Respiration resolved imaging with continuous stable state 2D acquisition using linear frequency SWEEP.

Magnetic resonance in medicine·2019
Same author

Impact of food model (micro)structure on the microbial inactivation efficacy of cold atmospheric plasma.

International journal of food microbiology·2016

Area of Science:

  • Food Science
  • Microbiology
  • Computer Science

Background:

  • Traditional food product development is time-consuming and expensive, involving extensive experimental testing.
  • Quantifying safety risks and processing consequences for fresh products is challenging.
  • There is a growing need for efficient and predictive computer-aided food process design.

Purpose of the Study:

  • To apply hybrid expert system technology for computer-aided food process design.
  • To integrate microbial and food engineering knowledge for predicting food safety and quality.
  • To develop a prototype system for evaluating processing impacts on food.

Main Methods:

  • Utilized a hybrid object-oriented and rule-based expert system.
  • Integrated finite element models for heat transfer, microbial growth/inactivation, and texture kinetics.

Related Experiment Videos

  • Combined food composition data, thermophysical properties, process steps, and microbial contamination knowledge.

    • Main Results:

    • Developed a prototype system for evaluating food composition, process steps, and parameters.
    • Demonstrated the system's capability to assess microbiological safety and textural quality.
    • Showcased the potential for reducing experimental testing and development time.

    Conclusions:

    • Hybrid expert systems offer a viable approach for computer-aided food process design.
    • The developed system can predict the impact of processing on food safety and quality.
    • This technology aids in optimizing food product development and risk assessment.