Software packages for food engineering needs

Abakarov, Alik (2011). Software packages for food engineering needs. In: "2nd International Conference on Biotechnology and Food Science", April 1-3, Bali Island, Indonesia.. ISBN 2010-4618.

Description

Title: Software packages for food engineering needs
Author/s:
  • Abakarov, Alik
Item Type: Presentation at Congress or Conference (Article)
Event Title: 2nd International Conference on Biotechnology and Food Science
Event Dates: April 1-3
Event Location: Bali Island, Indonesia.
Title of Book: International Proceedings of Chemical, Biological and Enviromental Engineering
Date: 7 May 2011
ISBN: 2010-4618
Volume: 7
Subjects:
Freetext Keywords: sophisticated software; thermal food processing; enzyme kinetics; artificial neural networks; adaptive random search.
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Ingeniería Rural [hasta 2014]
Creative Commons Licenses: Recognition - Share

Full text

[img]
Preview
PDF (Software packages for food engineering needs) - Requires a PDF viewer, such as GSview, Xpdf or Adobe Acrobat Reader
Download (774kB) | Preview

Abstract

The graphic user interface (GUI) software packages “ANNEKs” and “OPT-PROx” are developed to meet food engineering needs. “OPT-RROx” (OPTimal PROfile) is software developed to carry out thermal food processing optimization based on the variable retort temperature processing and global optimization technique. “ANNEKs” (Artificial Neural Network Enzyme Kinetics) is software designed for determining the kinetics of enzyme hydrolysis of protein at different initial reaction parameters based on the Artificial Neural Network’s and adaptive random search algorithm. The “OPT-PROx” software was successfully tested on the real thermal food processing problems, and has demonstrated a significant advantage over the traditionally used constant temperature processes in terms of total processing time and final product quality. The “ANNEKs” software can be effectively used for process design of enzyme hydrolysis of protein. The proposed in this research user friendly dialogue software can be useful for food scientists and engineers.

More information

Item ID: 7756
DC Identifier: http://oa.upm.es/7756/
OAI Identifier: oai:oa.upm.es:7756
Official URL: http://www.ipcbee.com/vol7.htm
Deposited by: Alik Abakarov
Deposited on: 27 Jun 2011 06:40
Last Modified: 20 Apr 2016 16:48
  • Logo InvestigaM (UPM)
  • Logo GEOUP4
  • Logo Open Access
  • Open Access
  • Logo Sherpa/Romeo
    Check whether the anglo-saxon journal in which you have published an article allows you to also publish it under open access.
  • Logo Dulcinea
    Check whether the spanish journal in which you have published an article allows you to also publish it under open access.
  • Logo de Recolecta
  • Logo del Observatorio I+D+i UPM
  • Logo de OpenCourseWare UPM