Predictive modelling of dairy manufacturing processes

Roupas, Peter

doi:10.1016/j.idairyj.2008.03.009

Cited by 33 publications

(15 citation statements)

References 92 publications

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“…As argued by Roupas (2008), advantages derived from the use of predictive modeling methodologies of processes through the entire dairy supply chain can provide bet-ter understanding of the complexities of interactions in differentiated dairy products. The improved information system and new knowledge can contribute to better understanding of dairy product chain export competitiveness as significant for decision-making processes in increased efficiency and quality demanded by global markets, which can result in associated economic benefits for dairy producers and other horizontally and vertically integrated dairy chain participants and stakeholders.…”

Section: Discussionmentioning

confidence: 99%

“…Dairy product competitiveness can be determined by different factors, such as milk quality assurance (Liebe and Schams, 1998), dairy cow diseases (Losinger, 2005), and various determinants in dairy supply chain management (Roupas, 2008). Dairy market deregulation creates pressures on lowering price supports in dairy product supply chains.…”

Section: Estimation Frameworkmentioning

confidence: 99%

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Export competitiveness of dairy products on global markets: The case of the European Union countries

Bojnec

Fertő

2014

Journal of Dairy Science

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This paper analyzed the export competitiveness of dairy products of the European Union (EU) countries (EU-27) on intra-EU, extra-EU, and global markets, using the revealed comparative advantage index over the 2000-2011 period. The results indicated that about half of the EU-27 countries have had competitive exports in a certain segment of dairy products. The results differed by level of milk processing and for intra-EU and extra-EU markets, and did so over the analyzed years. Belgium, Denmark, France, Ireland, and the Netherlands are old EU-15 countries with competitive dairy exports (from the lowest to the highest according to the level of milk processing). The majority of the new EU-12 countries have faced difficulties in maintaining their level of export competitiveness, at least for some dairy products and market segments. The more competitive EU-12 countries in dairy exports were the Baltic States (Estonia, Latvia, and Lithuania) and Poland. The duration of export competitiveness differed across the dairy groups of products according to the level of milk processing, indicating the importance of dairy chain product differentiation for export competitiveness and specialization. The export competitiveness of the higher level of processed milk products for final consumption can be significant for export dairy chain competitiveness on global markets.

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Section: Discussionmentioning

confidence: 99%

Section: Estimation Frameworkmentioning

confidence: 99%

Export competitiveness of dairy products on global markets: The case of the European Union countries

Bojnec

Fertő

2014

Journal of Dairy Science

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“…Systematic and vigorous modeling applications must be initiated before effective regulation of the problem can be established. This implies that there must be some effective methods for predicting behavior of a food during its production, considered together with the environmental conditions involved [40].…”

Section: Development Of Modeling Systems In the Food Industrymentioning

confidence: 99%

Predictive Modeling of Microbial Behavior in Food

STAVROPOULOU

Bezirtzoglou

2019

Foods

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Microorganisms can contaminate food, thus causing food spoilage and health risks when the food is consumed. Foods are not sterile; they have a natural flora and a transient flora reflecting their environment. To ensure food is safe, we must destroy these microorganisms or prevent their growth. Recurring hazards due to lapses in the handling, processing, and distribution of foods cannot be solved by obsolete methods and inadequate proposals. They require positive approach and resolution through the pooling of accumulated knowledge. As the industrial domain evolves rapidly and we are faced with pressures to continually improve both products and processes, a considerable competitive advantage can be gained by the introduction of predictive modeling in the food industry. Research and development capital concerns of the industry have been preserved by investigating the plethora of factors able to react on the final product. The presence of microorganisms in foods is critical for the quality of the food. However, microbial behavior is closely related to the properties of food itself such as water activity, pH, storage conditions, temperature, and relative humidity. The effect of these factors together contributing to permitting growth of microorganisms in foods can be predicted by mathematical modeling issued from quantitative studies on microbial populations. The use of predictive models permits us to evaluate shifts in microbial numbers in foods from harvesting to production, thus having a permanent and objective evaluation of the involving parameters. In this vein, predictive microbiology is the study of the microbial behavior in relation to certain environmental conditions, which assure food quality and safety. Microbial responses are evaluated through developed mathematical models, which must be validated for the specific case. As a result, predictive microbiology modeling is a useful tool to be applied for quantitative risk assessment. Herein, we review the predictive models that have been adapted for improvement of the food industry chain through a built virtual prototype of the final product or a process reflecting real-world conditions. It is then expected that predictive models are, nowadays, a useful and valuable tool in research as well as in industrial food conservation processes.

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“…There are several examples of predictive microbiology research conducted in dairy manufacture. Roupas (2008) reported that statistical modelling accurately predicted curd pH and moisture during cheese making. The author added that mathematical models that can predict the cell growth and lactic acid production would be very useful in determining the quality of cheese.…”

Section: Possible Mechanism Of Yoghurt Gelation During the Long Fermementioning

confidence: 99%

Untitled

2018

Int. J. Food Stud.

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What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? Driven by these questions, the present study analyzed data regarding 21 academic courses, which represent approximately 22% of the total bachelor's degree in food engineering courses offered in the country. Samples were defined considering a Brazilian annual ranking of undergraduate programs: very good (four stars) and excellent (five stars). Next, information was recovered from both the Brazilian Ministry of Education and institutional homepages of each analyzed program. The results suggest that food engineering programs exhibit relative identity, naturally due to their history and the path of each program and their faculty, shaping particularities in how fields of knowledge are constituted, in addition to their representativeness in the total workload of the program. However, initial analysis is suggestive regarding understanding that Brazil is not properly doing its homework, based on global movement, concerning food engineering education. The need to rethink Brazilian technical education, without culminating in additional workload, is emphasized, not only regarding new materials and technologies for learning and teaching, but also in terms of bringing a human and market approach. The achievement of this complex goal seems to be provided by the encouragement of student associations, transversal learning processes, and learning experiences outside the classroom as a means of improving undergraduate programs and human resources.

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Predictive modelling of dairy manufacturing processes

Cited by 33 publications

References 92 publications

Export competitiveness of dairy products on global markets: The case of the European Union countries

Export competitiveness of dairy products on global markets: The case of the European Union countries

Predictive Modeling of Microbial Behavior in Food

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