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DREAM - Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition
 
 
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Food Control - Elsevier
DOI: 10.1016/j.foodcont.2011.07.007
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A viability approach to control food processes: Application to a Camembert cheese ripening process
Sicard Ma.,Perrot N.a, Reuillon R.d, Mesmoudi S.b, Alvarez I.b, Martin S.c
aUMR782 GMPA, AgroParisTech, INRA, 78850 Thiv4 erval-Grignon, France
bLip6, 104 av. du Président Kennedy, 75016 Paris, France
cLISC, Cemagref, 24 av. des Landais, BP 50085, 63172 AubiÚre Cedex, France
 dISC, 57-59 rue Lhomond, 75005 Paris, France
 
Abstract
This paper addresses the issue of studying the viability theory, developed for model exploration purposes and in our example applied to the optimisation of a food operation. The aim is to identify the whole set of viable trajectories for a given process. It focuses on the preservation of some specific properties of the system (constraints in the statespace).On the basis of this set, a set of actions is identified and robustness is discussed. The proposed framework was adapted to a Camembert ripening model to identify the subset of the space state where almost one evolution starting in the subset remains indefinitely inside of the domain of some viability constraints, that makes it possible to reach a predefined quality target. The results were applied at the pilot scale and are discussed in this paper. The cheese ripening process was shortened by four days without significant changes in the micro-organisms kinetics and a good sensory quality of the cheese.


 

 
 
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