Modelling Processes and Products in the Cereal Chain
Visualitza/Obre
Autor/a
Carvalho, Otilia
Charalambides, Maria N.
Djekic, Ilija
Athanassiou, Christos
Bakalis, Serafim
Benedito, Jose
Briffaz, Aurelien
Della Valle, Guy
de Sousa, Isabel Maria Nunes
Erdogdu, Ferruh
Feyissa, Aberham Hailu
Kavallieratos, Nickolas G.
Koulouris, Alexandros
Pojic, Milica
Raymundo, Anabela
Sarghini, Fabrizio
Trematerra, Pasquale
Tonda, Alberto
Data de publicació
2021-01-04ISBN
2304-8158
Resum
In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
632 - Malalties i protecció de les plantes
Pàgines
18
Publicat per
MDPI
Publicat a
Foods
Citació
Carvalho, Otilia, Maria N. Charalambides, Ilija Djekić, Christos Athanassiou, Serafim Bakalis, Jose Benedito, and Aurelien Briffaz et al. 2021. "Modelling Processes And Products In The Cereal Chain". Foods 10 (1): 82. doi:10.3390/foods10010082.
Número de l'acord de la subvenció
EC/COST/CA15118/EU/Mathematical and Computer Science Methods for Food Science and Industry/FoodMC
Programa
Protecció Vegetal Sostenible
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