FOODSIM'2004
June 16-18, 2004, WICC-WIR, Wageningen, The Netherlands
Conference Preliminary Programme
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Conference Preliminary Programme
| Wednesday, June 16, 2004 | ||||
| 9:00 | - | 9:20 | Conference Welcome and opening | |
| Peter de Jong (Conference Chair), NIZO food research, Ede, The Netherlands | ||||
| 9:20 | - | 10:05 | keynote: | Industrial use of predictive modelling |
| Solke Bruin, TUE, Unilever, The Netherlands | ||||
| 10:05 | - | 10:35 | Coffee Break | |
| SESSION 1: INDUSTRIAL EXPERIENCE WITH MODELING | ||||
| Chair: Maykel Verschueren | ||||
| 10:35 | - | 11:05 | invited: | Role of Modelling and Model Simulation in Food Industry; a Dairy Case |
| Anton Sweere, Campina Innovation, Wageningen, The Netherlands | ||||
| 11:05 | - | 11:35 | invited: | Computer simulation in industrial applications |
| Julio Banga, CSIC, Vigo, Spain | ||||
| 11:35 | - | 12:05 | invited: | Use of computer simulation in the dairy industry |
| Rudy de Wit, FCDF, Deventer, The Netherlands | ||||
| 12:05 | - | 12:35 | invited: | Use of modelling in flavours |
| Tom Malik, ICI, UK | ||||
| 12:35 | - | 13:50 | Lunch | |
| SESSION 2: SIMULATION OF PROCESSES AND PRODUCTS (I) | ||||
| Chair: Marcel Zwietering | ||||
| 13:50 | - | 14:15 | Heat transfer in a high pressure vessel; impact of Pressure on the time food thawing | |
| A. Ousegui, N. Chapleau, A. Le Bail, and M. Havet, GEPEA UMR CNRS 6144, ENITIAA BP82225-44322 NANTES France | ||||
| 14:15 | - | 14:40 | On the Use of CFD Modelling in Fluidised bed reactor Design | |
| Frédéric Depypere, Jan G. Pieters and Koen Dewettinck, Ghent University, Coupure Links 653, 9000 Gent, Belgium | ||||
| 14:40 | - | 15:05 | Mathematical Modelling of Dough Development during Fermentation Process | |
| Gerardo Toraldo, Marina Marino, Paolo Mas and Annalisa Romano, Università di Napoli Federico II, Portici (NA), Italy | ||||
| 15:05 | - | 15:35 | Coffee Break | |
| 15:35 | - | 16:00 | Bread Chilling with Water Spraying | |
| Jean-Yves Monteau, Jean-François Cournil, Philippe Bransolle, Nasser Hamdami, Alain Le Bail | ||||
| 16:00 | - | 16:25 | Experimental and CFD Study of Power Consumption with Gate Agitators – Effects of Bottom Clearance and Scale Up | |
| Guillaume Delaplace1*, Romuald Guérin1, Anne Moreau1, Claude Torrez2, Christophe André2 and Jean-Claude Leuliet1 , I.N.R.A Villeneuve d’Ascq Cédex, and H.E.I, Lille, France | ||||
| 16:25 | - | 16:50 | Combined thermodynamic and population balance model of the batch top-spray fluidized bed coating process of inert spheres | |
| F.Rousse, JE.Pieters and K.Dewettinck | ||||
| 19:00 | - | 20:00 | Get-together party | |
| Thursday, June 17, 2004 | ||||
| SESSION 3: TOOLS, TRAINING & SIMULATION | ||||
| Chair: Tom Malik | ||||
| 8:30 | - | 9:00 | invited: | Use of predictive models in experimental design |
| Jan van Impe, KUL, Leuven, Belgium | ||||
| 9:00 | - | 9:25 | Constrained Optimization of Piecewise Constant Inputs for Optimal Square Root Model Parameters Estimation | |
| Kristel Gysemans, Kristel Bernaerts, Ifor Verhoeven, Jan F. Van Impe, Katholieke Universiteit Leuven, Leuven, Belgium | ||||
| 9:25 | - | 9:50 | Towards the accurate Assessment of Non Loglinear Microbial Survivor Kinetics Development of a Freeware Userfriendly Tool in the Area of Predictive Microbiology | |
| Annemie H. Geeraerd, Vasilis P. Valdramidis and Jan F. Van Impe, Katholieke Universiteit Leuven, B-3001 Leuven, Belgium | ||||
| 9:50 | - | 10:15 | Improvement of the Cooporation between the Operator and the Process an experimental Approach of the Imperfection Impact on a Cheese Ripening Fuzzy Model | |
| Nathalie Perrot, Irina Ioannou, Gilles Trystram, UMR Génie Industriel Alimentaire – Equipe Automatique et Qualité Alimentaire ( Cemagref), Aubière cedex, and Gilles Mauris, LAMII Université de Savoie, Annecy, France | ||||
| 10:15 | - | 10:45 | Coffee Break | |
| SESSION 4: PROCESS & PLANT CONTROL | ||||
| Chair: Jan van Impe | ||||
| 10:45 | - | 11:10 | Modelling and Control of Evaporators and Spray Dryers | |
| Peter Cunningham and Barry O’Connor, AMT Ireland, University College Cork, Cork, Ireland. | ||||
| 11:10 | - | 11:35 | NIZO Premia and Premic Off-Line and In-Line Product and Process Control Tools for the Food Industry | |
| F. Smit, J. Straatsma, M.M.M. Vissers, M. Verschueren and P. de Jong | ||||
| 11:35 | - | 12:00 | Towards an on-line measurement of the purity of cane sugar factory juices : a neural network approach | |
| Teddy Libelle*, Michel Benne*, Brigitte Grondin-Perez*, Jean-Pierre Chabriat* | ||||
| 12:00 | - | 12:25 | Modeling and Control of a pH neutralization process: fuzzy clustering with a Gustafson-Kessel algorithm and Takagi-Sugeno type of fuzzy model. | |
| S. Beyou, B. Grondin-Perez, M. Benne*, R. Lorion, Industrial Engineering Laboratory, Faculty of Sciences and Technologies, University of La Reunion, Saint-Denis, France | ||||
| 12:25 | - | 12:50 | Application of Neural Network Modeling for Supercritical Co2 extraction of Black Pepper Essential Oils | |
| Farzad Abdolahi and Mohammad Izadifar, Tehran University, Tehran, IRAN | ||||
| 12:50 | - | 14:05 | Lunch | |
| SESSION 5: SIMULATION OF PROCESSES AND PRODUCTS (II) | ||||
| Chair: Julio Banga | ||||
| 14:05 | - | 14:35 | invited: | Modelling of food quality |
| Marcel Zwietering, WUR, Wageningen, The Netherlands | ||||
| 14:35 | - | 15:00 | Predicting taste development of cheese using hybrid modelling | |
| M. Verschueren, P. de Jong, J. Straatsma, M. Vissers, G. van den Berg, NIZO food research, Ede, the Netherlands | ||||
| 15:00 | - | 15:25 | A quantitative risk assessment of butyric acid bacteria spores in silage and raw milk | |
| MMM Vissers1, F Driehuis2, MC te Giffel1, P De Jong1 and JMG Lankveld, NIZO food research, WUR, Ede, The Netherlands | ||||
| 15:25 | - | 15:55 | Coffee Break | |
| 15:55 | - | 16:20 | Comparison of Models to describe Crystallization Kinetics of Fats | |
| Imogen Fouberta,b, Peter A. Vanrolleghemb and Koen Dewettinck, Ghent University, Gent, Belgium | ||||
| 16:20 | - | 16:45 | Enthalpy of frozen meat from composition data | |
| R.G.M. van der Sman, Agrotechnological Research Institute, Wageningen, the Netherlands | ||||
| 16:45 | - | 17:10 | A Micromechanical Approach for Simulating Plant Tissue | |
| Jimmy Loodts, Engelbert Tijskens, Herman Ramon, K.U.Leuven, Leuven, Belgium | ||||
| 20:00 | Conference dinner | |||
| Friday, June 18, 2004 | ||||
| SESSION 6: SIMULATION OF PROCESSES AND PRODUCTS (III) | ||||
| Chair: Solke Bruin | ||||
| 8:30 | - | 8:55 | Knowledge in Fuzzy Logic Modelling of the Multi-Stage High-Pressure Inactivation of Lactococcus lactis ssp. cremoris MG 1363 | |
| Klaus V. Kilimann, Christoph Hartmann Michael G. Gänzle, Technische Universität München Freising, Germany | ||||
| 8:55 | - | 9:20 | Combining Experimental Data and in Silico analysis to Model the metabolic Networks of Lactobacillus Plantarum | |
| Bas Teusink1,2,3, Frank JH van Enckevort2,3, Arno Wegkamp1,2, Jos Boekhorst3, Douwe Molenaar1,2, Jeroen Hugenholtz1,2, Eddy J Smid1,2and Roland J Siezen1,2,31 ,Wageningen Centre for Food Sciences, Wageningen,2NIZO food research BV, Ede, The Netherlands, 3Centre for Molecular and Biomolecular Informatics, University of Nijmegen, Nijmegen, The Netherlands | ||||
| 9:20 | - | 9:50 | Coffee Break | |
| SESSION 7: CHALLENGES IN MODEL APPLICATIONS | ||||
| Chair: Caroline van der Horst | ||||
| 9:50 | - | 10:20 | invited: | How models help to come to product innovations |
| Felix Janszen, INPAQT | ||||
| 10:20 | - | 10:50 | invited: | The other use of modelling |
| Leon Rothkranz, TUD, Delft, The Netherlands | ||||
| 10:50 | - | 11:20 | Introduction to NIZO food research | |
| Ad Juriaanse (Director NIZO food research) | ||||
| 11:20 | - | 11:40 | Concluding remarks | |
| Peter de Jong (Conference Chair), NIZO food research, Ede, The Netherlands | ||||
| 11:40 | - | 12:55 | Lunch | |
| 12:55 | - | 15:25 | Excursion to NIZO food research | |
| 15:25 | Closing session |
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