APPROACHES AND TRENDS IN MODELLING OF FOOD PROCESSES

Dr Manoj Kulshreshtha Professor & Director Amity Institute of Food Technology Amity University Uttar Pradesh, NOIDA, India

Justifications for modelling

Better understanding of the mechanisms involved in a process A convenient way to study a process and its performance evaluation Develop alternative operating procedures Scale-up Overall economic desirability

Benefits of Modelling
The most important result is the insight gained into the process. This insight enables one to get rid of many extraneous confusion factors and get to the core of the system by clearly seeing, the causeand-effect relationship between variables

Types of Models

Physical Models Conceptual (Abstract) Models Analog Models Mathematical (Computer) Models Fundamental-based Models Empirical Models

Fundamental-based models

Based on a mathematical understanding of the process The physical mechanisms underlying the process are analyzed, understood and represented by mathematical descriptions of the underlying mechanisms These individual mathematical descriptions are then combined, rather delicately, to obtain the model of the process

Solution of the mathematical model

It is a CRITICAL issue! Initial attempts were towards analytical solutions, but now models equations have became complex enough, not amenable for analytical tools. Nowadays, most mathematical models use numerical solutions.

Solution approaches

Through programming, with the help of the available numerical subroutine libraries Using software like MathCAD, MATLAB and now CFD software like FLUENT, COMSOL etc.

Software has made model solution process more convenient, enabling the modeller to concentrate on the model conceptualization, than its solution process.

limitations of mathematical modelling

Lack of good data and knowledge of process mechanisms Computational errors and difficulty in solving certain types of equation systems, particularly the systems of non-linear, algebraic and partial differential equations And above all Forgetting the basic assumptions made during modelling and placing too much significance on the simulated results.

Applications of fundamental based models

Drying and dehydration of food products Single kernel, thin layer and deep-bed drying Fluidized bed drying Freeze drying Thermal analysis of sterilization systems Grinding process Juice / oil expression process Single and twin screw extrusion Many other specialized domains like enzyme kinetics; bio-reactor modelling etc.

Empirical models

Based on a mathematical representation based on experimental observations May not have any base of theory Obtained by fitting appropriate forms of equations to the experimental data Derived using statistical techniques involving linear (or non-linear) regression.

Response Surface Modelling

In recent years a lot of application of RSM (Response Surface Modelling) has been made for multi-variate analysis of various food processes. These RSM models have an appeal in their simplicity, identifying significant variables affecting a particular response, and ease of process optimization, particularly overall optima based on multiple responses.

Response Surface Model

A second order response surface has the following form:

Y = 0 + 1X1 + 2X2 + 3X3 + 11X12 + 22X22 + 33X32 + 12X1X2 + 13X1X3 + 23X2X3

where, s are regression coefficient. X1, X2, and X3 are independent variables in coded form. Y is response.

Artificial Neural Networks (ANN)

ANN are a computational structure inspired by biological neural system. ANN have the capability of learning from the inputs and outputs and developing relationships between them ANN can be used for further predictions of the outputs for any given set of inputs

Artificial Neural Networks (ANN)

The advantage of NN over rule-based models is that, if the process under analysis changes, new examples can be added and NN model can be retrained. This is much easier than determining new models or rules. NN learns from examples through iteration, without requiring knowledge of relationship between the variables under investigation.

An artificial neuron

Mathematical form of a neuron

The neuron has N inputs and a single output. Each input signal is multiplied by corresponding weight. The neuron sums these weighted inputs and determines its output with reference to a threshold value and activation function, as per the following pair of equations:

where x1, x2 , x3 are the input signals, w1, w2 , w3 are the synaptic weights, u is the activation potential of the neuron, is the threshold, is the output signal of the neuron, and f is the activation function.

A typical artificial neural network

A typical artificial neural network

A typical artificial neural network

Artificial Neural Networks (ANN)

Network Structure - The objective of network structure is to form layers of neurons and interconnect them together. According to the location of the layers of the neuron, there are an input layer, hidden layer, and an output layer. The input layer receives input signals directly. The output signal is sent out through the output layer in the end. The layers that connect input and output layer are called hidden layers. Network topology - It describes number of input nodes, number of hidden nodes, number of hidden layers, number of output nodes in layer. Training - It is the basic ability of neural network. It is a process of adjusting the weights, after feeding of set of experimental data into network, to produce particular output. Testing A set of data is applied to the well trained ANN network to test its validation.

Artificial Neural Networks (ANN)

Even though it is empirical in nature, ANN is much more powerful in the insight it may provide into the process. Self-learning, almost like humans, ability of ANN gives it a strength that is unmatched by other modelling approaches. ANN has attracted the attention of scientists in all fields of sciences, even social sciences. There have been many applications of ANN in food science domain. ANN can work even in non-mathematical situations, for example sensory data or situations / applications involving nutritional analysis with qualitative parameters.

ANN in modeling of Food Processing

Constant retort temperature thermal processing of conduction heating foods For modeling and control of a continuous snack food frying process RTD in food extruders comparison of NN model with statistical model Start up part of food extrusion process Energy requirements for size reduction of wheat

ANN in modeling of Food Processing

Selected properties of extruded waxy maize cross linked starches Dough rheological properties Wheat flour loaf volume in baking test Protein functionality Thermal processing Milk shelf life Grain drying process Psychrometric paramters

Other modelling approaches

Process flow-sheeting and simulation Time-series analysis of arrival patterns of commodities in market Monte-Carlo Simulations to decide optimum size of wheat flour mill are few such cases Genetic Algorithms with possible applications in shape analysis, transportation modelling Fuzzy logic modelling and expert systems

Process flow-sheeting and simulation

A lot of software is available from chemical engineering domain. Application in the area of food process is very limited.

EXPERT SYSTEMS: Modelling the modeller

An expert system is a computer program that contains the subject-specific knowledge of human experts. Expert systems embody non-algorithmic expertise for solving certain types of problems. They are used in diagnostic applications of both people and machinery. They perform many tasks requiring human expertise.

HOW EXPERT SYSTEMS WORK

In order to simulate the human reasoning process, in expert systems, a vast amount of knowledge is stored in the knowledge base.

The knowledge base of an expert system consists of a relatively large number of "if then" type of statements that are interrelated in a manner that, at least theoretically, resemble the sequence of mental steps involved in human reasoning process.

HOW EXPERT SYSTEMS WORK

Most Expert Systems include: A knowledge base (facts) Production rules ("if.., Then..") Inference procedure or control structure for utilizing the knowledge base (controls how "if Then.." rules are applied towards facts) A natural language user interface

The

lack of human common sense needed in some decision makings The creative responses human experts can respond to in unusual circumstances Domain experts not always being able to explain their logic and reasoning

EXPERT SYSTEMSLimitations

Applications of modelling

Research & Development: Exploring the effect of operating conditions for optimization; studying the interaction of various components of the process Design: Exploring the sizing and arrangement of processing equipment for performance; scale-up of the process Plant Operation: evaluation of alternative process control strategies; troubleshooting; optimizing plant operation; operator training; Simulating start-up shut down procedures

Future

CFD (Computational Fluid Dynamics) software RSM for multi-response process optimization ANN GA (Genetic Algorithms) More thrust towards simulations than modelling More applications towards Design and Scaleup Expert system application

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