Modelling Processes and Products in the Cereal Chain

MDPI AG 2021

Carvalho, Otilia
Charalambides, Maria N.
Đekić, Ilija
Athanassiou, Christos
Bakalis, Serafim
Benedito, Jose
Briffaz, Aurelien
Castañé, Cristina
Della Valle, Guy
Nunes de Sousa, Isabel Maria
Erdogdu, Ferruh
Hailu Feyissa, Aberham
Kavallieratos, Nickolas G.
Koulouris, Alexandros
Pojić, Milica
Raymundo, Anabela
Riudavets, Jordi
Sarghini, Fabrizio
Trematerra, Pasquale
Tonda, Alberto

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.

Cereals; Food transformation; Modelling; Transformation processes; article

Foods
English

RSPST oai:aspace.agrif.bg.ac.rs:123456789/5822
2304-8158
10.3390/foods10010082
2-s2.0-85102133723
000610219100001
1257542965

UIVERSITY OF BELGRADE
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