Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations |
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| Affiliation: | 1. Tecnologico de Monterrey, School of Engineering & Sciences, Monterrey, NL 64849, Mexico;2. Tecnologico de Monterrey, School of Engineering & Sciences, Zapopan, JL 45138, Mexico;1. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China;2. College of Food Science and Technology, Bohai University, Jinzhou 121013, China;3. College of Food, Shenyang Agricultural University, Shenyang 110866, China;1. Research Institute for Environment Treatment, Zaporizhya, Ukraine;2. Vita-Market Ltd, Zaporizhya, Ukraine;3. Ballyrichard House, Arklow, Co. Wicklow, Ireland;4. Department of Ethology, ELTE Eötvös Loránd University, Budapest, Hungary;5. ELTE NAP Canine Brain Research Group, Budapest, Hungary;6. School of Biosciences, University of Kent, Canterbury, UK;7. L. K. Ernst Federal Research Center for Animal Husbandry, Dubrovitsy, Podolsk, Moscow Oblast, Russia;1. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China;3. Faculty of Mechanical and Power Engineering, Wroclaw University of Science and Technology, Wroc?aw, Poland;4. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India;5. Love Nest Biotechnology (Changzhou) Co., LTD, Changzhou 213017, Jiangsu, China;6. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;1. Laboratorio de Industrias Alimentarias II, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, Argentina;2. Laboratorio de Alimentos Funcionales, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, Argentina;3. Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comandante Fernández 755, Presidencia Roque Sáenz Peña, Chaco, Argentina;1. Tekirda? Namik Kemal University, Faculty of Agriculture, Department of Food Engineering, Tekirda?, Turkey;2. Kirklareli University, Faculty of Engineering, Department of Food Engineering, Kirklareli, Turkey;3. Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey;4. Yildiz Technical University, Faculty of Chemistry and Metallurgical, Department of Food Engineering, Istanbul, Turkey |
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| Abstract: | This work focuses on the shelf-life of moisture-sensitive products, particularly intermediate-moisture (IMFs) and low-moisture foods (LMFs), which can support the needs of vulnerable populations. Deterministic and probabilistic engineering methodologies, i.e., ignoring and considering the variability of parameters used in calculations, respectively, were compared when selecting the initial water activity of product mix components or the packaging materials achieving the shelf-life necessary to reach consumers with safe and high quality products, and when filling packages with the declared net weight. This document presents detailed examples and reviews published computational tools developed to solve these cases. The application of probabilistic engineering and computer supported tools can help developers optimize the product formulation and packaging material selection to reduce food waste by increasing the probability that products will have the shelf-life necessary to be stored and distributed to reach all consumers, and particularly at-risk populations and those affected by natural or man-made disasters.Industrial relevanceUndoubtedly, the need for food waste reduction is now a key responsibility for food producers and consumers. The lack of sufficient food creates social and economic instability, and this is an unfavorable situation for the growth of the food industry. Food waste also increases the cost of products, particularly when retailers and consumers demand a refund for a product that did not meet the shelf-life declared or at least expected for the product. This work reviews computer supported probabilistic engineering tools to reduce the waste of products with a shelf-life controlled by the product formulation and the moisture barrier properties of the packaging material. |
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