Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks

Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

“…Recently, some studies have performed using models to predict the quality changes of food during storage. Baudrit, Sicard, Wuillemin, and Perrot (2010) proposed a representation/modeling and an explicit overview of the whole ripening process of a soft mould cheese (Camembert type) by means of dynamic Bayesian networks. Zanoni et al (2007) set up a mathematical model to predict microbial stability and sensory quality of cut, ready-to-use, fresh carrots during shelf life under both isothermal and non-isothermal conditions.…”

Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems

“…Based on recent works carried out by Baudrit et al (2010), Sicard et al (2011), a structure of DBN has been defined (see Fig. 2) providing a qualitative representation of the coupled dynamics of microorganism behaviour (K. marxianus concentration (Km), Geotrichum candidum concentration (Gc), Brevibacterium aurantiacum concentration (Ba) with their substrate consumptions (lactose concentration (lo), lactate concentration (la)) influenced by temperature (T) and involving the sensory changes (Odour, Under-rind, Coat, Colour and Humidity) of cheese during ripening.…”

“…2) providing a qualitative representation of the coupled dynamics of microorganism behaviour (K. marxianus concentration (Km), Geotrichum candidum concentration (Gc), Brevibacterium aurantiacum concentration (Ba) with their substrate consumptions (lactose concentration (lo), lactate concentration (la)) influenced by temperature (T) and involving the sensory changes (Odour, Under-rind, Coat, Colour and Humidity) of cheese during ripening. Readers may find the details of process and the discretization of the variables with the list of variables that have been discretized in (Baudrit et al, 2010). In these previous works, only one source of knowledge was available to estimate each parameter.…”

“…Thomopoulos et al (2009) developed information system coupling experimental data, expert knowledge, reasoning mechanisms while taking uncertainty pertaining to expert information into account by means of fuzzy sets in order to manage the quality of durum wheat products. Recent works (Baudrit et al, 2010;Sicard et al, 2011) have also been led about the capacity of probabilistic graphical models (specially the dynamic Bayesian Networks) to unify scientific, operational, technical knowledge and experimental database. The established model has allowed to simulate microbial activities as well as the dynamics of sensory properties during cheese ripening while taking into account uncertainty.…”

“…The aim is to contribute to provide practical methods capable of implementing and updating a model over time in order to improve decision making tools thereafter. To illustrate our approach, we consider the framework of the food transformation processes and more specifically the modelling of the Camembert-type soft mould cheese ripening (Baudrit et al, 2010) that is still ill-known and complicated to control (Fox, 2004;Perrot et al, 2004).…”