Carvalho Otilia, Charalambides Maria N, Djekić Ilija, Athanassiou Christos, Bakalis Serafim, Benedito Jose, Briffaz Aurelien, Castañé Cristina, Della Valle Guy, de Sousa Isabel Maria Nunes, Erdogdu Ferruh, Feyissa Aberham Hailu, Kavallieratos Nickolas G, Koulouris Alexandros, Pojić Milica, Raymundo Anabela, Riudavets Jordi, Sarghini Fabrizio, Trematerra Pasquale, Tonda Alberto
LEAF-Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Department of Mechanical Engineering, Imperial College London, London SW7 2AZ, UK.
Foods. 2021 Jan 4;10(1):82. doi: 10.3390/foods10010082.
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.
近年来，建模技术在食品加工领域的应用越来越频繁，尤其是对于谷物类产品，这类产品是世界上消费最多的食品之一。预测模型和模拟使得探索新方法和优化流程成为可能，有望帮助企业降低成本并减少碳排放。然而，由于食品加工链的不同阶段高度专业化，建模方面的进展在单个领域之外往往不为人知，而且模型很少考虑到不止一个步骤。本文首次对谷物供应链不同环节（从种植到储存，从干燥到碾磨，从加工到消费）所采用的建模技术进行了高层次概述。这篇综述源自一个有来自30多个不同国家的研究人员参与的网络项目，旨在展示每个领域的当前技术水平，呈现共同趋势和协同效应，最终提出有前景的未来研究方向。
