| Récents Progrès en Génie des Procédés |
| Number 98, 2009, Page 306-1 - 306-6 |
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| Design and development of realistic food models with well characterized micro- and macro- structure and composition (FP7 European project DREAM) |
| Axelos Moniquea, Daudin Jean-Dominiqueaa, Della Valle Guyaa, Perrot Nathaliea, Renard Catherine M.G. C.a, Sautot Carolineb, Sebedio Jean-Louisc |
| aINRA, Division CEPIA, Nantes, BP71627, France |
| bINRA-Transfert, Nantes, BP71627, France |
| cINRA, Division AlimH, 63-St-Genes Champanelle, France |
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| Abstract |
| A recently started EU project, DREAM, develops realistic, physical and mathematical food models to be used as standards that can be exploited across all major food categories. These models will promote the development of common approaches to risk assessment and nutritional quality by food research and industry. They enhance the knowledge on process-structure-property relationships from the molecular to macroscopic levels and favour the creation of generic food matrices based on tailored microstructure, with functional and nutritional properties. In order to address the broadest possible range of products, foods are classified within four generic structure groups that represent the main food categories: filled cellular solids (plant), proteic cellular network (meat), combined gelled / dispersed / aerated systems (dairy), and open solid foam (bakery). Within these groups, the most relevant types of food products are selected using criteria that include structural characteristics as well as industrial and societal needs so that benefits/risks balance, economic importance and sustainability are taken into consideration. Physicochemical and mathematical approaches are combined to develop ranges of food models realistic enough to be used by the industry and sufficiently versatile to be used as predictive tools of food behaviour. Their development is conducted in close collaboration with food manufacturers through a specification-based approach. The particular objective of the modelling approach is to achieve a complete dynamic representation of food processing, that can be extended to other food products. |
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