Skip to Main content Skip to Navigation
Journal articles

Modelling Processes and Products in the Cereal Chain

Abstract : 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.
Complete list of metadata

https://hal.inrae.fr/hal-03149019
Contributor : Olivier Dupre <>
Submitted on : Tuesday, May 25, 2021 - 3:25:34 PM
Last modification on : Tuesday, June 15, 2021 - 2:57:34 PM

File

foods-10-00082.pdf
Publisher files allowed on an open archive

Licence


Distributed under a Creative Commons Attribution 4.0 International License

Identifiers

Citation

Otilia Carvalho, Maria Charalambides, Ilija Djekić, Christos Athanassiou, Serafim Bakalis, et al.. Modelling Processes and Products in the Cereal Chain. Foods, MDPI, 2021, 10 (1), pp.82. ⟨10.3390/foods10010082⟩. ⟨hal-03149019⟩

Share

Metrics

Record views

121

Files downloads

35