Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.004
B. Silvestri, F. Facchini, S. Digiesi, L. Ranieri
Food loss and waste (FLW) are significant opportunities for the agri-food sector. The FLW management includes all activities allowing to prevent, reduce, reuse, recycle, and recover the discarded food from the market during the postharvest supply chain. Although many strategies allow pursuing these actions, in most cases the availability of FLW generated in Primary Processing Centers does not meet the demand of stakeholders able to manage it. To increase the environmental, economic, and social benefits of FLW reuse, suitable strategies have to be adopted. Consistent with this aim, a conceptual model to be implemented in a business-to-business web platform is proposed to support the decision-maker in identifying the best FLW management strategy under a sustainable perspective, adopting a multicriteria decision method. The numerical simulation results proved the model's effectiveness in identifying the most appropriate FLW management strategy within a set of alternatives.
{"title":"A Framework of a Conceptual Model to manage the Food Lost and Waste in the Agri-Food supply chain","authors":"B. Silvestri, F. Facchini, S. Digiesi, L. Ranieri","doi":"10.46354/i3m.2022.foodops.004","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.004","url":null,"abstract":"Food loss and waste (FLW) are significant opportunities for the agri-food sector. The FLW management includes all activities allowing to prevent, reduce, reuse, recycle, and recover the discarded food from the market during the postharvest supply chain. Although many strategies allow pursuing these actions, in most cases the availability of FLW generated in Primary Processing Centers does not meet the demand of stakeholders able to manage it. To increase the environmental, economic, and social benefits of FLW reuse, suitable strategies have to be adopted. Consistent with this aim, a conceptual model to be implemented in a business-to-business web platform is proposed to support the decision-maker in identifying the best FLW management strategy under a sustainable perspective, adopting a multicriteria decision method. The numerical simulation results proved the model's effectiveness in identifying the most appropriate FLW management strategy within a set of alternatives.","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131216333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.002
Stefan Anlau, Melanie Lasslberger, Rudolf Grassmann, Johannes Himmelbauer, Stephan Winkler
We define the similarity of bakery recipes and identify groups of similar recipes using different clustering algorithms. Our analyses are based on the relative amounts of ingredients included in the recipes. We use different clustering algorithms to find the optimal clusters for all recipes, namely k-means, k-medoid, and hierarchical clustering. In addition to standard similarity measures we define a similarity measure using the logarithm of the original data to reduce the impact of raw materials that are used in large quantities. Clustering recipes based on their ingredients can improve the search for similar recipes and therefore help with the time-consuming process of developing new recipes. Using the k-medoid method, we can separate 1271 recipes into six different clusters. We visualize our results via dendrograms that represent the hierarchical separation of the recipes into individual groups and sub-groups.
{"title":"Identification of Similarities and Clusters of Bread Baking Recipes Based on Data of Ingredients","authors":"Stefan Anlau, Melanie Lasslberger, Rudolf Grassmann, Johannes Himmelbauer, Stephan Winkler","doi":"10.46354/i3m.2022.foodops.002","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.002","url":null,"abstract":"We define the similarity of bakery recipes and identify groups of similar recipes using different clustering algorithms. Our analyses are based on the relative amounts of ingredients included in the recipes. We use different clustering algorithms to find the optimal clusters for all recipes, namely k-means, k-medoid, and hierarchical clustering. In addition to standard similarity measures we define a similarity measure using the logarithm of the original data to reduce the impact of raw materials that are used in large quantities. Clustering recipes based on their ingredients can improve the search for similar recipes and therefore help with the time-consuming process of developing new recipes. Using the k-medoid method, we can separate 1271 recipes into six different clusters. We visualize our results via dendrograms that represent the hierarchical separation of the recipes into individual groups and sub-groups.","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128435144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.012
F. Solari, N. Lysova, G. Ferretti, Andrea Volpi, Michele Bocelli, R. Montanari
{"title":"Abatement of volatile organic compounds from the exhaust gases of an industrial bakery oven: comparative analysis of different technological solutions","authors":"F. Solari, N. Lysova, G. Ferretti, Andrea Volpi, Michele Bocelli, R. Montanari","doi":"10.46354/i3m.2022.foodops.012","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.012","url":null,"abstract":"","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125030191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.005
M. Sáenz‐Baños, J. Latorre-Biel, J. B. Fernández, E. M. Cámara, P. P. de la Parte, E. Macías
Nowadays, an average of 2 kg of waste per person are generated in Spain. Furthermore, the household consumption is rising and, as a consequence, the waste production is also increasing. This trend presents a direct impact in the environment. Moreover, after two years of COVID-19 pandemic, it has been detected a stronger rise in consumption per person, while consumption through professional commercial channels for hospitality industry has been lower. This paper analizes the waste generation and product shrinkage in a potato bagging plant, which addresses its production to both final consumers and retailers. The raw materials washing line, as well as the production line, are taken into consideration in the analysis, while new uses to the produced waste are proposed, aiming at providing new useful life, such as the production of bioplastics or the production of biodiesel. As a consequence, the environment impact is minimized and new products are obtained.
{"title":"Analysis of product shrinkage and waste in a potato bagging plant","authors":"M. Sáenz‐Baños, J. Latorre-Biel, J. B. Fernández, E. M. Cámara, P. P. de la Parte, E. Macías","doi":"10.46354/i3m.2022.foodops.005","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.005","url":null,"abstract":"Nowadays, an average of 2 kg of waste per person are generated in Spain. Furthermore, the household consumption is rising and, as a consequence, the waste production is also increasing. This trend presents a direct impact in the environment. Moreover, after two years of COVID-19 pandemic, it has been detected a stronger rise in consumption per person, while consumption through professional commercial channels for hospitality industry has been lower. This paper analizes the waste generation and product shrinkage in a potato bagging plant, which addresses its production to both final consumers and retailers. The raw materials washing line, as well as the production line, are taken into consideration in the analysis, while new uses to the produced waste are proposed, aiming at providing new useful life, such as the production of bioplastics or the production of biodiesel. As a consequence, the environment impact is minimized and new products are obtained.","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129532968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.009
{"title":"Simulation and parametric sensitivity evaluation for ohmic heating of chicken breast","authors":"","doi":"10.46354/i3m.2022.foodops.009","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.009","url":null,"abstract":"","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116935204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.011
{"title":"Design and optimization through simulation of an industrial system for the continuous UV-C treatment of fruits and vegetables","authors":"","doi":"10.46354/i3m.2022.foodops.011","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.011","url":null,"abstract":"","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115444587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.008
The valorisation of food waste and losses is pursued to cope with the increasing amount of wastages produced along the whole food supply chain, in order to achieve value added products such as animal feed, molecules and compounds for the cosmetic and pharmaceutical sectors, bio-fuels and energy. Due to the variety of different losses, wastes and processes to obtain value added products, an important engineering activity is required to convert laboratories results to real plants for industrial production. Process flow simulation software, such as SuperPro Designer®, are then currently used to pursue techno-economic-analyses and feasibility studies of these kind of industrial bioprocesses. Modelling and optimization of process conditions will allow systems scale-up thus leading to a maximization of the production. Therefore, an analysis of the current applications of these types of software, will allow the reader to understand how to model these processes and evaluate which will be those already designed at an industrial level or that still remain nowadays at a lab scale. With the aim of understanding the state of the art of the software implementation, a literature review has been carried out. This work deals with then a survey about technologies for food waste valorisation into energy or value-added products, including biofertilizers, biofuels, bioplastics, and chemicals, with also a focus on biological and thermal treatments.
{"title":"Food waste valorisation and techno-economic analyses through simulation’s software: a literature review","authors":"","doi":"10.46354/i3m.2022.foodops.008","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.008","url":null,"abstract":"The valorisation of food waste and losses is pursued to cope with the increasing amount of wastages produced along the whole food supply chain, in order to achieve value added products such as animal feed, molecules and compounds for the cosmetic and pharmaceutical sectors, bio-fuels and energy. Due to the variety of different losses, wastes and processes to obtain value added products, an important engineering activity is required to convert laboratories results to real plants for industrial production. Process flow simulation software, such as SuperPro Designer®, are then currently used to pursue techno-economic-analyses and feasibility studies of these kind of industrial bioprocesses. Modelling and optimization of process conditions will allow systems scale-up thus leading to a maximization of the production. Therefore, an analysis of the current applications of these types of software, will allow the reader to understand how to model these processes and evaluate which will be those already designed at an industrial level or that still remain nowadays at a lab scale. With the aim of understanding the state of the art of the software implementation, a literature review has been carried out. This work deals with then a survey about technologies for food waste valorisation into energy or value-added products, including biofertilizers, biofuels, bioplastics, and chemicals, with also a focus on biological and thermal treatments.","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121104723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.006
Arianna Paini, R. Stefanini, G. Vignali
High Pressure Processing (HPP) and Pressure Change Technology (PCT) are two non-conventional food stabilization technologies that guarantee high quality products with longer shelf lives. This study analyses whether these two technologies are also able to give benefits in terms of environmental impact. A Life Cycle Assessment (LCA) is applied to the case of pineapple juice packaged in two different types of plastic bottles. The packaging material is a parameter that can influence the properties of the food product, its shelf life and the environmental impact. The results confirm that both technologies have a reduced environmental impact, especially when the most sustainable packaging material is used. Therefore, HPP and PCT are proved to be sustainable solutions in the production of high-quality food, with PCT better than HPP in this preliminary study in all the considered LCA impact categories. Moreover, they can play an important role in the reduction of food waste.
{"title":"Environmental impact analysis of HPP and PCT decontamination technologies: an LCA comparison","authors":"Arianna Paini, R. Stefanini, G. Vignali","doi":"10.46354/i3m.2022.foodops.006","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.006","url":null,"abstract":"High Pressure Processing (HPP) and Pressure Change Technology (PCT) are two non-conventional food stabilization technologies that guarantee high quality products with longer shelf lives. This study analyses whether these two technologies are also able to give benefits in terms of environmental impact. A Life Cycle Assessment (LCA) is applied to the case of pineapple juice packaged in two different types of plastic bottles. The packaging material is a parameter that can influence the properties of the food product, its shelf life and the environmental impact. The results confirm that both technologies have a reduced environmental impact, especially when the most sustainable packaging material is used. Therefore, HPP and PCT are proved to be sustainable solutions in the production of high-quality food, with PCT better than HPP in this preliminary study in all the considered LCA impact categories. Moreover, they can play an important role in the reduction of food waste.","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133596916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.010
R. Montanari, Andrea Volpi, F. Solari, N. Lysova
{"title":"Performance assessment, through CFD simulation, of an ultraviolet reactor for the processing of fruit juices","authors":"R. Montanari, Andrea Volpi, F. Solari, N. Lysova","doi":"10.46354/i3m.2022.foodops.010","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.010","url":null,"abstract":"","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130075409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.46354/i3m.2022.foodops.003
3D printing of food has great potential for applications such as the design of customized food or the creation of innovative textures. It should also help to reduce the ecological footprint by producing less waste and by using less energy. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used as a means of baking. The use of a temperature and shear rate dependent viscosity allowed for the solidification of the batter during baking due to starch gelatinization. The numerical model, including heat transfer, cake batter flowing and electric field calculation, made it possible to predict treatment heterogeneities. Preliminary tests have shown that it could be used with optimization procedures to get desired temperature profiles at the outlet of the 3D printing nozzle.
{"title":"Optimization of temperature profile of cake batter in a ohmic-assisted heater for 3D food printing applications","authors":"","doi":"10.46354/i3m.2022.foodops.003","DOIUrl":"https://doi.org/10.46354/i3m.2022.foodops.003","url":null,"abstract":"3D printing of food has great potential for applications such as the design of customized food or the creation of innovative textures. It should also help to reduce the ecological footprint by producing less waste and by using less energy. However, printed products often do not retain their structure due to the composition of the material, especially in the case of cereal products. The objective of this work was to develop, with the help of a numerical model, a 3D cake batter printing nozzle in which ohmic heating is used as a means of baking. The use of a temperature and shear rate dependent viscosity allowed for the solidification of the batter during baking due to starch gelatinization. The numerical model, including heat transfer, cake batter flowing and electric field calculation, made it possible to predict treatment heterogeneities. Preliminary tests have shown that it could be used with optimization procedures to get desired temperature profiles at the outlet of the 3D printing nozzle.","PeriodicalId":184441,"journal":{"name":"Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022)","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114941136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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