Future Trends for PAT for Increased Process Understanding and Growing Applications in Biomanufacturing

Bakeev, Katherine A.; Menezes, José C.

doi:10.1002/9780470689592.ch16

Cited by 4 publications

(2 citation statements)

References 40 publications

(42 reference statements)

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“…Therefore, the food producers must frequently manage poor repeatability of food quality attributes and batch failures; unsuitable or noncompliant batches must be discarded or reworked with high additional costs. To overcome these problems, the food industry is trying to shift to a novel holistic concept, the Quality by Design (QbD), which initially has been implemented by the pharmaceutical industry in 2004 by the United States Food and Drug Administration (FDA, 2004;Bakeev, 2010;van den Berg et al 2013;Tajmmal Munir et al 2015). The QbD hypothesis is that the quality of the food products should be incorporated during their development by precisely designing and controlling the process, and not by post-production quality testing (Rathore & Kapoor, 2017).…”

Section: Introductionmentioning

confidence: 99%

Implementation of a quality by design approach in the potato chips frying process

Picouet

Gou

Pruneri

et al. 2019

Journal of Food Engineering

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The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process parameters (CPPs) and quality target parameters (QTPs) were identified and measured all along the chips processing chain in 98 independent experiments. Temperature, time and oil quality usually used in the food industry were applied. Multilinear regression (MLR) was conducted to identify the variables (CQAs and CPPs) that could explain variation of the QTPs. An aggregation of significant QTPs was also performed in order to determine a single value that could express final products quality coupled to MLR analysis. It was possible to identify the main CQAs and CPPs that can explain the variation of some QTPs (colour a*, "flavour roast" sensory attribute, pentylfuran content and acrylamide content) as well as aggregated data.

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Section: Introductionmentioning

confidence: 99%

Implementation of a quality by design approach in the potato chips frying process

Picouet

Gou

Pruneri

et al. 2019

Journal of Food Engineering

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“…Recently, real-time analysis has been gaining importance in process analytical technologies for fine chemical processes from the laboratory to production scale. , One of the most traditional online analytical techniques, reaction calorimetry, is a well established method for the study of safety parameters and for upscaling critical reactions. − …”

Section: Introductionmentioning

confidence: 99%

Combined in Situ Monitoring Method for Analysis and Optimization of the Lithiation-Fluoroacetylation of N-(4-Chlorophenyl)-Pivalamide

Godany

Neuhold

Hungerbühler

2011

Ind. Eng. Chem. Res.

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Lithiation-fluoroacetylation of N-(4-chlorophenyl)-pivalamide (NCP) is a key step in the synthesis of a potent inhibitor of the HIV type 1 reverse transcriptase. The reaction comprises a heterogeneous lithiation step catalyzed by the solvent, fluoroacetylation with ethyl-trifluoroacetate (TFAEt), and hydrolysis. We investigate the reaction in our in-house developed small-scale low-temperature reaction calorimeter (CRC.v6 LT) employing in situ monitoring methods, such as reaction calorimetry, in situ spectroscopy (ATR FT-IR and UV/vis), and endoscopy, complemented by off-line GC/FID and GC/MS. The dynamic behavior of the reaction steps including end point prediction/detection is discussed, giving insights into a possible reaction mechanism and optimized reaction conditions.

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Process Analytical Technology in Bioprocess Development and Manufacturing

Menezes

2011

Comprehensive Biotechnology

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Future Trends for PAT for Increased Process Understanding and Growing Applications in Biomanufacturing

Cited by 4 publications

References 40 publications

Implementation of a quality by design approach in the potato chips frying process

Implementation of a quality by design approach in the potato chips frying process

Combined in Situ Monitoring Method for Analysis and Optimization of the Lithiation-Fluoroacetylation of N-(4-Chlorophenyl)-Pivalamide

Process Analytical Technology in Bioprocess Development and Manufacturing

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