Zeitschriftenartikel: „Food simulation“

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Simeonov, S., und J. Simeonovová. „Simulation scheduling in food industry application“. Czech Journal of Food Sciences 20, No. 1 (18.11.2011): 31–37. http://dx.doi.org/10.17221/3506-cjfs.

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Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed.  

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Smith, Andrea, Xin Dong und Vijaya Raghavan. „An Overview of Molecular Dynamics Simulation for Food Products and Processes“. Processes 10, Nr. 1 (07.01.2022): 119. http://dx.doi.org/10.3390/pr10010119.

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Molecular dynamics (MD) simulation is a particularly useful technique in food processing. Normally, food processing techniques can be optimized to favor the creation of higher-quality, safer, more functional, and more nutritionally valuable food products. Modeling food processes through the application of MD simulations, namely, the Groningen Machine for Chemical Simulations (GROMACS) software package, is helpful in achieving a better understanding of the structural changes occurring at the molecular level to the biomolecules present in food products during processing. MD simulations can be applied to define the optimal processing conditions required for a given food product to achieve a desired function or state. This review presents the development history of MD simulations, provides an in-depth explanation of the concept and mechanisms employed through the running of a GROMACS simulation, and outlines certain recent applications of GROMACS MD simulations in the food industry for the modeling of proteins in food products, including peanuts, hazelnuts, cow’s milk, soybeans, egg whites, PSE chicken breast, and kiwifruit.

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Mao, Qian, Yonghai Sun, Lu Wang, Liu Yang, Bizhu Huang, Fangyuan Chen und Xiaolei Guo. „Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing“. International Journal of Food Engineering 11, Nr. 4 (01.08.2015): 457–66. http://dx.doi.org/10.1515/ijfe-2015-0027.

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Abstract To study the effects of indenter surface shapes on the crushing of foods, a double-tooth indenter (DTI), a single-tooth indenter (STI), a cylinder-type indenter (CTI) and a wave-type indenter (WTI) were developed by simulating the crown of human molar. Crushing experiments and analysis of finite element simulation were done. Crushing effect was determined by the wet sieving and weighing method; numerial simulations were performed for the crush process using the non-linear contact finite element method. The results showed that the DTI yielded the smallest median size among the four indenters, and the granulometric characteristics of food bolus are similar to human boluses, have higher von Mises stress value than others, higher crush efficiency, bigger crush stress, more stress concentration area than others. The crushing efficiencies of STI and CTI are very close. This study can improve the indenter parameters of texture analyzers and optimize the design process of a food chewing robot.

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Wang, Yachao, Xuan Wu, Xianhe Fan, Zeyu Zhang, Lin Shen, Jiaqi Wei und Xueqin Li. „Calibration and validation of DEM parameters of food waste with high total solid content (≥20%) using physical experiments and EDEM simulations“. Journal of Physics: Conference Series 2771, Nr. 1 (01.05.2024): 012005. http://dx.doi.org/10.1088/1742-6596/2771/1/012005.

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Abstract Since discrete element method (DEM) parameters are important for the calculation accuracy of EDEM simulations, the DEM parameters of food waste with high total solid content (≥20%) are calibrated and validated by experiments and simulations in this paper. The physical properties of food waste are obtained by physical experiments, and then the optimal values of DEM model parameters recommended for food waste can be obtained from the GEMM database. Finally, the repose angle and the average torque obtained by EDEM simulations are compared with the experimental results to validate the calibrated DEM parameters of food waste. The average relative error of the repose angle between the experimental values and the simulation values is 3.23%, and the average relative error of the average torque value is 5.29%. That means the DEM parameters of food waste calibrated in this paper are correct and can be applied for simulating the mixing performance of food waste with high total solid content (≥20%).

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Joe, Sung Yong, Jun Hwi So, Seon Ho Hwang, Byoung-Kwan Cho, Wang-Hee Lee, Taiyoung Kang und Seung Hyun Lee. „Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation“. Foods 10, Nr. 1 (11.01.2021): 138. http://dx.doi.org/10.3390/foods10010138.

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The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.

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Joe, Sung Yong, Jun Hwi So, Seon Ho Hwang, Byoung-Kwan Cho, Wang-Hee Lee, Taiyoung Kang und Seung Hyun Lee. „Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation“. Foods 10, Nr. 1 (11.01.2021): 138. http://dx.doi.org/10.3390/foods10010138.

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The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.

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Kuhlmann, Karolin, Oliver Lindtner, Almut Bauch, Guido Ritter, Brigitte Woerner und Birgit Niemann. „Simulation of prospective phytosterol intake in Germany by novel functional foods“. British Journal of Nutrition 93, Nr. 3 (März 2005): 377–85. http://dx.doi.org/10.1079/bjn20041364.

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A blood cholesterol-lowering margarine containing plant sterolesters was the first functional food placed on the European food market pursuant to the regulation (EC) 258/97. In the following years nine further applicants submitted the request to add plant sterol compounds to dairy products, cheeses, bakery products, sausages, plant oils and other products. The European Scientific Committee on Food (SCF) declared a precautionary intake limit of 3 g plant sterols per d by multiple dietary sources. Using the consumption data of the German National Food Consumption Study, carried out from 1985 to 1988 with 23 209 participants, we hypothetically added 0·3–2 g plant sterols to usual daily servings of ten different food products, selected from the novel food applications. We calculated the prospective plant sterol intake regarding each kind of enriched food and by stepwise accumulation of different functional foods in three enrichment scenarios. Within our enrichment context we find a phytosterol intake satiation, if multiple plant sterol-enriched foods are eaten. An enrichment amount of 2 g plant sterols per proposed food serving size results in an intake maximum of 13 g/d.

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Kuang, Tao, und Shanhong Zhu. „Food Security Information System Digital Simulation“. Advance Journal of Food Science and Technology 7, Nr. 2 (20.01.2015): 106–9. http://dx.doi.org/10.19026/ajfst.7.1276.

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Xiao, Hong, Hang Bo und Wei Chen. „Food warehousing simulation by RFID technology“. Journal of Interdisciplinary Mathematics 20, Nr. 1 (02.01.2017): 112–24. http://dx.doi.org/10.1080/09720502.2016.1259766.

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Tixier, Philippe, Pierre-François Duyck, François-Xavier Côte, Geoffrey Caron-Lormier und Eric Malézieux. „Food web-based simulation for agroecology“. Agronomy for Sustainable Development 33, Nr. 4 (26.03.2013): 663–70. http://dx.doi.org/10.1007/s13593-013-0139-8.

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Saravacos, G. D., und A. E. Kostaropoulos. „Engineering properties in food processing simulation“. Computers & Chemical Engineering 20 (Januar 1996): S461—S466. http://dx.doi.org/10.1016/0098-1354(96)00087-7.

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Gladbach, Katharina, Antonio Delgado und Cornelia Rauh. „Modelling and Simulation of Food Foams“. PAMM 16, Nr. 1 (Oktober 2016): 595–96. http://dx.doi.org/10.1002/pamm.201610286.

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Muñoz-Vilches, Naomí C., Hans C. M. van Trijp und Betina Piqueras-Fiszman. „Pleasure or Health? The Role of Mental Simulation in Desire and Food Choices“. Foods 9, Nr. 8 (12.08.2020): 1099. http://dx.doi.org/10.3390/foods9081099.

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Many times, desire possesses us and impedes us from making healthier food choices. From a grounded cognition perspective, we investigated the role of two types of mental simulation (process and outcome) in desire and food choice to understand the processes that modulate them and find strategies that encourage healthier food choices. In addition to these explicit measures, we used two implicit methods to measure approach-avoidance tendencies and visual attention. Our results showed that imagining the consumption of vice and virtue foods increased desire for the product imagined and seemed to favor the choice of a vice food. However, at an implicit level, the motivation to approach and avoid food products was neutral. Imagining the post-consumption of a vice food decreased desire for the imagined food and although it tempted people at an implicit level, it made people more prone to choose a virtue food. When a vice food was imagined, attentional bias increased for all types of food regardless of the simulation. When a virtue food was imagined, there was no effect on choice, motivation nor attentional bias. In conclusion, simply imagining certain foods is a potential solution for promoting healthier and thoughtful choices.

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Steinmetz, Janina, Brittany M. Tausen und Jane L. Risen. „Mental Simulation of Visceral States Affects Preferences and Behavior“. Personality and Social Psychology Bulletin 44, Nr. 3 (21.11.2017): 406–17. http://dx.doi.org/10.1177/0146167217741315.

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Preferences and behavior are heavily influenced by one’s current visceral experience, yet people often fail to anticipate such effects. Although research suggests that this gap is difficult to overcome—to act as if in another visceral state—research on mental simulation has demonstrated that simulations can substitute for experiences, albeit to a weaker extent. We examine whether mentally simulating visceral states can impact preferences and behavior. We show that simulating a specific visceral state (e.g., being cold or hungry) shifts people’s preferences for relevant activities (Studies 1a-2) and choices of food portion sizes (Study 3). Like actual visceral experiences, mental simulation only affects people’s current preferences but not their general preferences (Study 4). Finally, people project simulated states onto similar others, as is the case for actual visceral experiences (Study 5). Thus, mental simulation may help people anticipate their own and others’ future preferences, thereby improving their decision making.

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Barroso da Silva, Fernando Luís, Paolo Carloni, David Cheung, Grazia Cottone, Serena Donnini, E. Allen Foegeding, Muhammad Gulzar et al. „Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations“. Annual Review of Food Science and Technology 11, Nr. 1 (25.03.2020): 365–87. http://dx.doi.org/10.1146/annurev-food-032519-051640.

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The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure–function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.

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Jwad, Zahraa Ali, Sarkout N. Abdulaah und Oday A. L. A. Ridha. „SECURED SMART CARD SIMULATION“. Journal of Engineering 18, Nr. 04 (21.07.2023): 459–71. http://dx.doi.org/10.31026/j.eng.2012.04.07.

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Different methods of encryption that are widely used in smart card have been presented. Because of the usefulness and widespread application of Food Ration Card throughout our country, three models of designing and simulations are developed. A comparison between the different models is done. The first model is the Food Ration Card without using any security method. The second model is the Food Ration Card with using an AES algorithm as a security method. The third model is the Food Ration Card with using RSA method. All models are implemented and simulated using BasicCard Development kit Environment. For the first model, a Compact BasicCard version ZC1.1 is used. While for the second and third models, a Professional BasicCard version ZC4.5 is used. From obtained results, we noticed that AES-method is faster than RSA and takes less memory size, but RSA is more securethan AES, since it uses two different keys instead of one as in AES.

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Zhu, Siyao, Cassandra Mitsinikos, Lisa Poirier, Takeru Igusa und Joel Gittelsohn. „Development of a System Dynamics Model to Guide Retail Food Store Policies in Baltimore City“. Nutrients 13, Nr. 9 (31.08.2021): 3055. http://dx.doi.org/10.3390/nu13093055.

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Policy interventions to improve food access and address the obesity epidemic among disadvantaged populations are becoming more common throughout the United States. In Baltimore MD, corner stores are a frequently used source of food for low-income populations, but these stores often do not provide a range of affordable healthy foods. This research study aimed to assist city policy makers as they considered implementing a Staple Food Ordinance (SFO) that would require small stores to provide a range and depth of stock of healthy foods. A System Dynamics (SD) model was built to simulate the complex Baltimore food environment and produce optimal values for key decision variables in SFO planning. A web-based application was created for users to access this model to optimize future SFOs, and to test out different options. Four versions of potential SFOs were simulated using this application and the advantages and drawbacks of each SFO are discussed based on the simulation results. These simulations show that a well-designed SFO has the potential to reduce staple food costs, increase corner store profits, reduce food waste, and expand the market for heathy staple foods.

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Troy, Amy-Jane, und Joe Bogue. „Simulation modelling“. British Food Journal 117, Nr. 2 (02.02.2015): 943–62. http://dx.doi.org/10.1108/bfj-12-2013-0363.

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Purpose – The purpose of this paper is to utilise market-oriented methodologies and simulation analysis to generate information regarding consumers’ attitudes, opinions and preferences towards novel β-glucan-enriched breads. Design/methodology/approach – Focus Groups and In-depth interviews were used to generate consumer information on potentially suitable attributes that would maximise consumer acceptance. The approach involved the creation of a set of realistic product concepts from a combination of attribute levels and the presentation of these product concepts to consumers. A fractional factorial design generated an orthogonal array of 22 hypothetical products that were presented to consumers for rating while K-means cluster analysis was used to segment consumers into four specific consumer segments. The simulation analysis then identified β-glucan-enriched bread concepts targeted specifically at these four market segments. Findings – The simulation analysis identified β-glucan-enriched bread concepts targeted specifically at these four market segments. Originality/value – This research can assist manufacturers who wish to optimally design foods with novel ingredients and aid in the development of product concepts which maximise consumer acceptance and increase the likelihood of product success.

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Jiang, Ping, Xi Hai Hao und Miao Sun. „Transfer Behavior of Clove Oil/β-Cyclodextrin Inclusion Complex in Antibacterial Film Based on PVA“. Key Engineering Materials 531-532 (Dezember 2012): 333–36. http://dx.doi.org/10.4028/www.scientific.net/kem.531-532.333.

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The antifungal PVA film was fabricated by addition of the clove oil/β-cyclodextrin (β-CD) inclusion complex into PVA. The migration of clove oil in different food simulation solution (A: 10% ethanol water. B: 50% ethanol water. C: 60% glycerin-water mixture. D: n-hexane) were evaluated by using solution food simulation and then treated with linear regression analysis. The diffusion coefficient was cultivated out by Matlab software. The migration of clove oil which was embedded by β-CD in PVA film was influenced by the quality of food simulation solution to a great degree and the relation among the migration rate was A>B>D>C. The film structure was loosed and the migration gallery was increased by adding clove oil/β-cyclodextrin inclusion complex. The migration amount in simulations was positively correlated with time and diffusion coefficient.This kind antibacterial film can be used in low water activity food system and kept long-term antibacterial action.

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Cloninger, Barbara J., Ann M. Messersmith und Celine W. McEwan. „Food item inventory instructional simulation using microcomputers“. Journal of the American Dietetic Association 88, Nr. 9 (September 1988): 1090–93. http://dx.doi.org/10.1016/s0002-8223(21)07961-x.

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YOSHIDA, Yumiko, Shuji OSAWA, Makoto FUJIU, Jyunichi TAKAYAMA und Syoichiro NAKAYAMA. „FOOD SIMULATION ASSUMING A LARGE-SCALE DISASTER“. Journal of Japan Society of Civil Engineers, Ser. A1 (Structural Engineering & Earthquake Engineering (SE/EE)) 73, Nr. 4 (2017): I_422—I_430. http://dx.doi.org/10.2208/jscejseee.73.i_422.

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Ettelaie, Rammile. „Computer simulation and modeling of food colloids“. Current Opinion in Colloid & Interface Science 8, Nr. 4-5 (November 2003): 415–21. http://dx.doi.org/10.1016/s1359-0294(03)00096-7.

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Knoerzer, Kai, Roman Buckow, Francisco J. Trujillo und Pablo Juliano. „Multiphysics Simulation of Innovative Food Processing Technologies“. Food Engineering Reviews 7, Nr. 2 (17.10.2014): 64–81. http://dx.doi.org/10.1007/s12393-014-9098-3.

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Prussia, S., W. Florkowski, G. Sharan, G. Naik und S. Deodhar. „MANAGEMENT SIMULATION GAME FOR IMPROVING FOOD CHAINS“. Acta Horticulturae, Nr. 566 (Dezember 2001): 231–36. http://dx.doi.org/10.17660/actahortic.2001.566.28.

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ANTONENKO, Аrtem, Tetiana , BROVENKO, Myroslav KRYVORUCHKO, Nataliya STUKALSKA, Galina TOLOK und Oleksii TONKYKH. „SIMULATION OF THE RECIPE COMPOSITION OF HEALTHY FOOD PRODUCTS BASED ON FUNCTIONAL COMPOSITIONS“. Herald of Khmelnytskyi National University. Technical sciences 313, Nr. 5 (27.10.2022): 243–50. http://dx.doi.org/10.31891/2307-5732-2022-313-5-243-250.

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The article provides justification and development of the methodology for modeling the recipe composition of health food products based on functional compositions. The basis of the modeling is the principle of food combinatorics, which consists in the justified quantitative selection of the main raw materials and food additives, which together ensure the formation of the necessary organoleptic and physicochemical properties, the given level of nutritional (food, biological) and energy value. Modeling of food products is the process of creating a product as a single integrated system consisting of elements that do not individually provide the specified properties. Conceptual approaches to the modeling of functional compositions and products based on them consist in optimizing the selection and ratio of ingredients, by which it is possible to obtain a composition that, in terms of quantitative content and qualitative composition, best meets the indicators of nutritional value and medical and biological requirements. The application of a mathematical apparatus based on the formalization of qualitative and quantitative indicators of the composition, nutritional value of individual ingredients and their combinations in the composition of model functional compositions allows, through simulation modeling, to determine the total content of an individual component. Taking into account the above-mentioned factors, the modeling results, as a rule, provide effective optimization of the product composition and parameters of individual operations of the technological process. Upon completion of the stage of multi-level experimental modeling, the functional compositions and technologies of the products are checked in laboratory and production conditions, after which their final adjustment is made. At the final stage, comprehensive studies of the main indicators of the quality of finished products, calculation of economic indicators, testing of technology in production conditions, preparation, coordination and approval of regulatory documents and organization of industrial implementation are carried out. The application of the design methodology of model functional compositions and food products allows to increase the degree of use of raw materials and expand the assortment of products with a given composition and properties for health purposes.

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Jin, Zihan, und Zihao Wei. „Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends“. Comprehensive Reviews in Food Science and Food Safety 23, Nr. 1 (13.12.2023): 1–29. http://dx.doi.org/10.1111/1541-4337.13280.

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AbstractIn recent years, investigations on molecular interaction mechanisms between food proteins and ligands have attracted much interest. The interaction mechanisms can supply much useful information for many fields in the food industry, including nutrient delivery, food processing, auxiliary detection, and others. Molecular simulation has offered extraordinary insights into the interaction mechanisms. It can reflect binding conformation, interaction forces, binding affinity, key residues, and other information that physicochemical experiments cannot reveal in a fast and detailed manner. The simulation results have proven to be consistent with the results of physicochemical experiments. Molecular simulation holds great potential for future applications in the field of food protein–ligand interactions. This review elaborates on the principles of molecular docking and molecular dynamics simulation. Besides, their applications in food protein–ligand interactions are summarized. Furthermore, challenges, perspectives, and trends in molecular simulation of food protein–ligand interactions are proposed. Based on the results of molecular simulation, the mechanisms of interfacial behavior, enzyme‐substrate binding, and structural changes during food processing can be reflected, and strategies for hazardous substance detection and food flavor adjustment can be generated. Moreover, molecular simulation can accelerate food development and reduce animal experiments. However, there are still several challenges to applying molecular simulation to food protein–ligand interaction research. The future trends will be a combination of international cooperation and data sharing, quantum mechanics/molecular mechanics, advanced computational techniques, and machine learning, which contribute to promoting food protein–ligand interaction simulation. Overall, the use of molecular simulation to study food protein–ligand interactions has a promising prospect.

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Hansson, Sture. „Effects of exploitative food competition on food niche dynamics — a simulation analysis“. Ecological Modelling 77, Nr. 2-3 (Februar 1995): 167–87. http://dx.doi.org/10.1016/0304-3800(93)e0075-e.

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Wang, Yingchao, Chen Yang und Hanpo Hou. „Risk management in perishable food distribution operations“. Industrial Management & Data Systems 120, Nr. 2 (05.10.2019): 291–311. http://dx.doi.org/10.1108/imds-03-2019-0149.

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Purpose The purpose of this paper is to predict or even control the food safety risks during the distribution of perishable foods. Considering the food safety risks, the distribution route of perishable foods is reasonably arranged to further improve the efficiency of cold chain distribution and reduce distribution costs. Design/methodology/approach This paper uses the microbial growth model to identify a food safety risk coefficient to describe the characteristics of food safety risks that increase over time. On this basis, with the goal of minimizing distribution costs, the authors establish a vehicle routing problem with a food safety Risk coefficient and a Time Window (VRPRTW) for perishable foods. Then, the Weight-Parameter Whale Optimization Algorithm (WPWOA) which introduces inertia weight and dynamic parameter into the native whale optimization algorithm is designed for solving this model. Moreover, benchmark functions and numerical simulation are used to test the performance of the WPWOA. Findings Based on numerical simulation, the authors obtained the distribution path of perishable foods under the restriction of food safety risks. Moreover, the WPWOA can significantly outperform other algorithms on most of the benchmark functions, and it is faster and more robust than the native WOA and avoids premature convergence. Originality/value This study indicates that the established model and the algorithm are effective to control the risk of perishable food in distribution process. Besides, it extends the existing literature and can provide a theoretical basis and practical guidance for the vehicle routing problem of perishable foods.

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Wang, Ying, Zhongtang Wang, Xin Lu, Hongyan Zhang und Zhenzhen Jia. „Simulation and Characterization of Nanoplastic Dissolution under Different Food Consumption Scenarios“. Toxics 11, Nr. 7 (23.06.2023): 550. http://dx.doi.org/10.3390/toxics11070550.

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Understanding of the potential leaching of plastic particles, particularly nanoplastics (NPs), from food packaging is crucial in assessing the safety of the packaging materials. Therefore, the objective of this study was to investigate potential exposure risks by simulating the release of NPs from various plastic packaging materials, including polypropylene (PP), general casting polypropylene (GCPP) or metalized casting polypropylene (MCPP), polyethylene (PE), polyethylene terephthalate (PET), and polyphenylene sulfone (PPSU), under corresponding food consumption scenarios. Surface-enhanced Raman scattering (SERS) and scanning electron microscopy (SEM) were utilized to identify and characterize the NPs leached from plastic packaging. The presence of separated NPs was observed in PP groups subjected to 100 °C hot water, GCPP plastic sterilized at a high temperature (121 °C), and PE plastic soaked in 100 °C hot water, exhibited a distorted morphology and susceptibility to aggregation. The findings suggest that the frequent consumption of takeaway food, hot beverages served in disposable paper cups, and foods packaged with GCPP materials may elevate the risk of ingestion of NPs. This reminds us that food packaging can serve as an important avenue for human exposure to NPs, and the results can offer valuable insights for food safety management and the development of food packaging materials.

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Lasquety-Reyes, Jeremiah A. „Towards Computer Simulations of Virtue Ethics“. Open Philosophy 2, Nr. 1 (26.09.2019): 399–413. http://dx.doi.org/10.1515/opphil-2019-0029.

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AbstractThis article presents two approaches for computer simulations of virtue ethics in the context of agent-based modeling, a simple way and a complex way. The simple way represents virtues as numeric variables that are invoked in specific events or situations. This way can easily be implemented and included in social simulations. On the other hand, the complex way requires a PECS framework: physical, cognitive, emotional, and social components need to be implemented in agents. Virtue is the result of the interaction of these internal components rather than a single variable. I argue that the complex way using the PECS framework is more suitable for simulating virtue ethics theory because it can capture the internal struggle and conflict sometimes involved in the practice of virtue. To show how the complex way could function, I present a sample computer simulation for the cardinal virtue of temperance, the virtue that moderates physical desires such as food, drink, and sex. This computer simulation is programmed in Python and builds upon the well-known Sugarscape simulation.1

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Szpicer, Arkadiusz, Weronika Binkowska, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Agnieszka Wierzbicka und Andrzej Poltorak. „Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*“. Animal Science Papers and Reports 41, Nr. 4 (01.12.2023): 307–32. http://dx.doi.org/10.2478/aspr-2023-0014.

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Abstract Protein denaturation is a common process in the food industry, which can impact food quality and safety. Computational Fluid Dynamics (CFD) is a powerful tool that can be used to predict protein denaturation in food products. In this review article, we present an overview of the application of CFD simulation in predicting protein denaturation in food products. We discuss the factors that influence protein denaturation, the importance of predicting protein denaturation, and the various numerical methods used in protein denaturation studies. The main focus of the article is the use of CFD simulation in predicting protein denaturation in selected food products, such as milk, meat, and eggs. We provide examples of numerical studies that have been conducted on these products, and we discuss the results and implications of these studies. The use of CFD simulation can help to optimize food processing conditions, improve food quality and safety, and reduce waste and costs in the food industry. Overall, this review article highlights the importance of using advanced computational tools such as CFD simulation in food science, research and development. Highlights The use of CFD simulation can predict protein denaturation in food products. Numerical studies were conducted on selected food products to analyze protein denaturation. CFD simulation provides a powerful tool for optimizing food processing technologies. The results from the numerical studies can be used to improve the quality and safety of food products. The application of CFD simulation can lead to more efficient and sustainable food production practices.

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Ismail, Shahrinaz, Salama A. Mostafa, Zirawani Baharum, Aldo Erianda, Mustafa Musa Jaber, Mohammed Ahmed Jubair und M. Hasmil Adiya. „Software Agent Simulation Design on the Efficiency of Food Delivery“. JOIV : International Journal on Informatics Visualization 8, Nr. 1 (31.03.2024): 190. http://dx.doi.org/10.62527/joiv.8.1.2648.

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Food delivery services have gained popularity since the emergence of online food delivery. Since the recent pandemic, the demand for service has increased tremendously. Due to several factors that affect how much time additional riders spend on the road; food delivery companies have no control over the location or timing of the delivery riders. There is a need to study and understand the food delivery riders' efficiency to estimate the service system's capacity. The study can ensure that the capacity is sufficient based on the number of orders, which usually depends on the number of potential customers within a territory and the time each rider takes to deliver the orders successfully. This study is an opportunity to focus on the efficiency of the riders since there is not much work at the operational level of the food delivery structure. This study takes up the opportunity to design a software agent simulation on the efficiency of riders' operations in food service due to the lack of simulation to predict this perspective, which could be extended to efficiency prediction. The results presented in this paper are based on the system design phase using the Tropos methodology. At movement in the simulation, the graph of the efficiency is calculated. Upon crossing the threshold, it is considered that the rider agents have achieved the efficiency rate required for decision-making. The simulation's primary operations depend on frontline remotely mobile workers like food delivery riders. It can benefit relevant organizations in decision-making during strategic capacity planning.

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Yang, Xiaoke, Yuanhao Huang, Xiaoying Cai, Yijing Song, Hui Jiang, Qian Chen und Qiuhua Chen. „Using Imagination to Overcome Fear: How Mental Simulation Nudges Consumers’ Purchase Intentions for Upcycled Food“. Sustainability 13, Nr. 3 (22.01.2021): 1130. http://dx.doi.org/10.3390/su13031130.

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Upcycled food, a new kind of food, provides an effective solution to reduce the food waste from the source on the premise of food security for human beings. However, the commercial success of upcycled food and its contribution to environmental sustainability are determined by consumers’ purchase intentions. In order to overcome consumers’ unfamiliarity with upcycled food and fear of new technology, based on the cue utility theory, we adopted scenario simulation through online questionnaires in three experiments to explore how mental simulation can improve consumers’ product evaluation and purchase intentions for upcycled food. Through ANOVA, the t-test, and the Bootstrap methods, the results showed that, compared with the control group, consumers’ product evaluation and purchase intentions for upcycled food in the mental simulation group significantly increased. Among them, consumers’ inspiration played a mediation role. The consumers’ future self-continuity could moderate the effect of mental simulation on consumers’ purchase intentions for upcycled food. The higher the consumers’ future self-continuity, the stronger the effect of mental simulation. Based on the above results, in the marketing promotion of upcycled food, promotional methods, such as slogans and posters, could be used to stimulate consumers, especially the mental simulation thinking mode of consumer groups with high future self-continuity, thus improving consumers’ purchase intentions for upcycled food.

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Zhao, L., T. J. Montville und D. W. Schaffner. „Computer Simulation of Clostridium botulinum Strain 56A Behavior at Low Spore Concentrations“. Applied and Environmental Microbiology 69, Nr. 2 (Februar 2003): 845–51. http://dx.doi.org/10.1128/aem.69.2.845-851.2003.

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ABSTRACT It is generally assumed that spore behavior is independent of spore concentration, but recently published mathematical models indicate that this is not the case. A Monte Carlo simulation was employed in this study to further examine the independence assumption by evaluating the inherent variance in spore germination data. All simulations were carried out with @Risk software. A total of 500 to 4,000 iterations were needed for each simulation to reach convergence. Lag time and doubling time from a higher inoculum concentration were used to simulate the time to detection (TTD) at a lower inoculum concentration under otherwise identical environmental conditions. The point summaries of the simulated and observed TTDs were recorded for the 26 simulations, with kinetic data at the target inoculum concentration. The ratios of the median (Rm = medianobs/mediansim) and 90% range (Rr = 90% rangeobs/90% rangesim) were calculated. Most Rm and Rr values were greater than one, indicating that the simulated TTDs were smaller and more homogeneous than the observed ones. Rr values departed farther from one than Rm values. Ratios obtained when simulating 1 spore with 10,000 spores deviated the farthest from one. Neither ratio was significantly different from the other when simulating 1 spore with 100 spores or simulating 100 spores with 10,000 spores. When kinetic data were not available, the percent positive observed at the 95th percentile of the simulated TTDs was obtained. These simulation results confirmed that the assumption of independence between spores is not valid.

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Kloosterman, Janneke, Martine I. Bakker, Nynke de Jong und Marga C. Ocké. „Framework for intake simulation of functional ingredients“. Public Health Nutrition 11, Nr. 3 (März 2008): 279–87. http://dx.doi.org/10.1017/s1368980007000316.

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AbstractObjectiveTo create a general framework for the simulation of intakes from mandatory or voluntary fortification, which will make outcomes of simulation studies more comparable and give insight on uncertainties.DesignA general framework was developed based on methods used in already published case studies of mandatory fortification. The framework was extended to be suitable for the simulation of voluntary fortification. Case studies of folic acid fortification were used to illustrate the general framework.ResultsThe developed framework consists of six steps. First, the definition of the fortification strategy (step 1), followed by the identification of potential carrier products (step 2), and the definition of fortification levels or ranges (step 3). Thereafter, virtual food/supplement composition data are created (step 4) and food/supplement consumption data are required (step 5). Finally, the intake of the functional ingredient from functional foods, other foods and dietary supplements is calculated during the simulation resulting in total habitual intake distributions (step 6).ConclusionsSimulation of both mandatory and voluntary folic acid fortification in The Netherlands showed that the general framework is applicable. Also with incomplete data or data from different sources, the (habitual) intake distributions can be estimated using assumptions, statistical procedures or probabilistic modelling approaches. It is important that the simulation procedure is described well, so that an insight on uncertainties and knowledge gaps to be filled is given.

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Bruins, Maaike J., und Ulla Létinois. „Adequate Vitamin D Intake Cannot Be Achieved within Carbon Emission Limits Unless Food Is Fortified: A Simulation Study“. Nutrients 13, Nr. 2 (11.02.2021): 592. http://dx.doi.org/10.3390/nu13020592.

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This study applied linear programming using a Dutch “model diet” to simulate the dietary shifts needed in order to optimize the intake of vitamin D and to minimize the carbon footprint, considering the popularity of the diet. Scenarios were modelled without and with additional fortified bread, milk, and oil as options in the diets. The baseline diet provided about one fifth of the adequate intake of vitamin D from natural food sources and voluntary vitamin D-fortified foods. Nevertheless, when optimizing this diet for vitamin D, these food sources together were insufficient to meet the adequate intake required, unless the carbon emission and calorie intake were increased almost 3-fold and 2-fold, respectively. When vitamin D-fortified bread, milk, and oil were added as options to the diet, along with increases in fish consumption, and decreases in sugar, snack, and cake consumption, adequate intakes for vitamin D and other nutrients could be met within the 2000 kcal limits, along with a relatively unchanged carbon footprint. Achieving vitamin D goals while reducing the carbon footprint by 10% was only possible when compromising on the popularity of the diet. Adding vitamin D to foods did not contribute to the total carbon emissions. The modelling study shows that it is impossible to obtain adequate vitamin D through realistic dietary shifts alone, unless more vitamin D-fortified foods are a necessary part of the diet.

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Rueter, John G., und Nancy A. Perrin. „Using A Simulation to Teach Food Web Dynamics“. American Biology Teacher 61, Nr. 2 (01.02.1999): 116–23. http://dx.doi.org/10.2307/4450631.

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Lawrance, Ani, Mani Veera Santhoshi Gollapalli, S. Savithri, Ajit Haridas und A. Arunagiri. „Modelling and simulation of food waste bio-drying“. Chemosphere 294 (Mai 2022): 133711. http://dx.doi.org/10.1016/j.chemosphere.2022.133711.

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Sun, Xue. „Modeling and Simulation of Convenience Food Sorting System“. Advanced Materials Research 915-916 (April 2014): 407–10. http://dx.doi.org/10.4028/www.scientific.net/amr.915-916.407.

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Sorting system is very important to logistics distribution center. This paper set convenience food sorting system for example, using AutoMod simulation software to model and simulate. Through analyzing the results of the system provided an optimized model to improve the efficiency of workers. The conclusion has important referring value to the actual operation process.

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Bliznyuk, U. A., P. Yu Borchegovskaya, A. P. Chernyaev, V. M. Avdukhina, V. S. Ipatova, V. A. Leontiev und F. R. Studenikin. „Computer simulation to determine food irradiation dose levels“. IOP Conference Series: Earth and Environmental Science 365 (07.11.2019): 012002. http://dx.doi.org/10.1088/1755-1315/365/1/012002.

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Hajnal, É. „RESOURCE OPTIMIZATION BY SIMULATION TECHNIQUE IN FOOD LOGISTICS“. Applied Ecology and Environmental Research 5, Nr. 1 (01.07.2007): 189–200. http://dx.doi.org/10.15666/aeer/0501_189200.

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Straatsma, J., G. Van Houwelingen, A. E. Steenbergen und P. De Jong. „Spray drying of food products: 1. Simulation model“. Journal of Food Engineering 42, Nr. 2 (November 1999): 67–72. http://dx.doi.org/10.1016/s0260-8774(99)00107-7.

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Fakier, K., R. Fournet, R. Reddix und L. Stigler. „Service Learning: Interprofessional Simulation Experience on Food Insecurity“. Journal of the Academy of Nutrition and Dietetics 118, Nr. 9 (September 2018): A35. http://dx.doi.org/10.1016/j.jand.2018.06.141.

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Jager, Henriette I., und Robert H. Gardner. „A simulation experiment to investigate food web polarization“. Ecological Modelling 41, Nr. 1-2 (April 1988): 101–16. http://dx.doi.org/10.1016/0304-3800(88)90048-8.

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David, Sergio A., und Aline H. Katayama. „Fractional Order for Food Gums: Modeling and Simulation“. Applied Mathematics 04, Nr. 02 (2013): 305–9. http://dx.doi.org/10.4236/am.2013.42046.

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HASE, M., T. ISHIDA und K. SOMA. „Simulation of the Process of Food Destruction During“. Computer Methods in Biomechanics and Biomedical Engineering 2, Nr. 1 (Januar 1999): 45–48. http://dx.doi.org/10.1080/10255849908907977.

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Wu, H., S. A. Tassou, T. G. Karayiannis und H. Jouhara. „Analysis and simulation of continuous food frying processes“. Applied Thermal Engineering 53, Nr. 2 (Mai 2013): 332–39. http://dx.doi.org/10.1016/j.applthermaleng.2012.04.023.

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Ravandi, Babak, und Nina Jovanovic. „Impact of plate size on food waste: Agent-based simulation of food consumption“. Resources, Conservation and Recycling 149 (Oktober 2019): 550–65. http://dx.doi.org/10.1016/j.resconrec.2019.05.033.

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IGO, MATTHEW J., NICOLE HEDEEN und DONALD W. SCHAFFNER. „Validation of a Simple Two-Point Method To Assess Restaurant Compliance with Food Code Cooling Rates“. Journal of Food Protection 84, Nr. 1 (07.08.2020): 6–13. http://dx.doi.org/10.4315/jfp-20-257.

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ABSTRACT Outbreaks from improperly cooled foods continue to occur despite clearly described Food Code cooling guidelines. It is difficult for regulators to enforce these guidelines because they are typically in an establishment for less than the 6 h needed to document proper cooling. Prior research proposed using a novel method to estimate cooling rates based on two time-temperature points, but this method has not yet been validated. Time-temperature profiles of 29 different foods were collected in 25 different restaurants during cooling. Cooling curves were divided into two categories: typical (21 foods) and atypical (eight foods) prior to further analysis. Analysis of the typical cooling curves used simple linear regression to calculate cooling rates. The atypical cooling profiles were studied using Monte Carlo simulations of the cooling rate. Almost all linearized typical cooling curves had high (>0.90) R2 values. Six foods with typical cooling profiles that did not pass Food Code cooling times were correctly identified by the two-point model as having slow cooling rates. Three foods that did not pass Food Code cooling times were identified by the two-point model as having marginal cooling rates. Ten of 12 foods identified by the two-point model as having acceptable cooling rates met Food Code cooling times. Most (six of eight) foods that were considered to have atypical cooling curves failed to meet the Food Code cooling times. The two-point model was also able to determine whether these foods would fail based on Food Code guidelines depending upon the simulation criteria used. Our data show that food depth has a strong influence on cooling rate. Containers with a food depth ≥7.6 cm (3 in.) were more likely to have cooling rates slower than the U.S. Food and Drug Administration Model Food Code cooling rate. This analysis shows that the two-point method can be a useful screening tool to identify potential cooling rate problems during a routine restaurant inspection visit. HIGHLIGHTS

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Penazzi, Stefano, Riccardo Accorsi, Emilio Ferrari, Riccardo Manzini und Simon Dunstall. „Design and control of food job-shop processing systems“. International Journal of Logistics Management 28, Nr. 3 (14.08.2017): 782–97. http://dx.doi.org/10.1108/ijlm-11-2015-0204.

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Purpose The food processing industry is growing with retail and catering supply chains. With the rising complexity of food products and the need to address food customization expectations, food processing systems are progressively shifting from production line to job-shops that are characterized by high flexibility and high complexity. A food job-shop system processes multiple items (i.e. raw ingredients, toppings, dressings) according to their working cycles in a typical resource and capacity constrained environment. Given the complexity of such systems, there are divergent goals of process cost optimization and of food quality and safety preservation. These goals deserve integration at both an operational and a strategic decisional perspective. The twofold purpose of this paper is to design a simulation model for food job-shop processing and to build understanding of the extant relationships between food flows and processing equipment through a real case study from the catering industry. Design/methodology/approach The authors designed a simulation tool enabling the analysis of food job-shop processing systems. A methodology based on discrete event simulation is developed to study the dynamics and behaviour of the processing systems according to an event-driven approach. The proposed conceptual model builds upon a comprehensive set of variables and key performance indicators (KPIs) that describe and measure the dynamics of the food job-shop according to a multi-disciplinary perspective. Findings This simulation identifies the job-shop bottlenecks and investigates the utilization of the working centres and product queuing through the system. This approach helps to characterize how costs are allocated in a flow-driven approach and identifies the trade-off between investments in equipment and operative costs. Originality/value The primary purpose of the proposed model relies on the definition of standard resources and operating patterns that can meet the behaviour of a wide variety of food processing equipment and tasks, thereby addressing the complexity of a food job-shop. The proposed methodology enables the integration of strategic and operative decisions between several company departments. The KPIs enable identification of the benchmark system, tracking the system performance via multi-scenario what-if simulations, and suggesting improvements through short-term (e.g. tasks scheduling, dispatching rules), mid-term (e.g. recipes review), or long-term (e.g. re-layout, working centres number) levers.

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