Modeling structure-sensory texture relations in semi-hard cheese

T.J. Faber; P.J.G. Schreurs; J.M.J.G.  Luyten; Han Meijer

doi:10.1063/1.4906677

Modeling structure-sensory texture relations in semi-hard cheese

T.J. Faber, P.J.G. Schreurs, J.M.J.G. Luyten, Han Meijer

Polymer Technology

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic › peer-review

Abstract

Product and process design in the food industry often still remains a very empirical activity. This will not lead to leap changes in product functionality or composition. We aim at developing quantitative models which relate the microstructure of semi-hard cheese to sensory texture. With these models we want to design more resource efficient process routes and healthier options for full fat semi-hard cheese. In this paper the role of multi-scale simulations using a Finite Element Method in developing these models will be discussed.

Original language	English
Title of host publication	Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010
Editors	Theodore E. Simos, George Maroulis
Place of Publication	Maryland
Publisher	American Institute of Physics
Pages	297-300
Number of pages	4
ISBN (Electronic)	9780735412828
DOIs	https://doi.org/10.1063/1.4906677
Publication status	Published - 1 Jan 2015
Event	International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010 - Psalidi, Kos, Greece Duration: 3 Oct 2010 → 8 Oct 2010

Publication series

Name	AIP Conference Proceedings
Volume	1642

Conference

Conference	International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010
Country/Territory	Greece
City	Psalidi, Kos
Period	3/10/10 → 8/10/10

Keywords

finite elements analysis
food
microstructure
multi-scale modeling

Access to Document

10.1063/1.4906677

Cite this

Faber, T. J., Schreurs, P. J. G., Luyten, J. M. J. G., & Meijer, H. (2015). Modeling structure-sensory texture relations in semi-hard cheese. In T. E. Simos, & G. Maroulis (Eds.), Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010 (pp. 297-300). [4906677] (AIP Conference Proceedings; Vol. 1642). American Institute of Physics. https://doi.org/10.1063/1.4906677

Faber, T.J. ; Schreurs, P.J.G. ; Luyten, J.M.J.G. ; Meijer, Han. / Modeling structure-sensory texture relations in semi-hard cheese. Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010. editor / Theodore E. Simos ; George Maroulis. Maryland : American Institute of Physics, 2015. pp. 297-300 (AIP Conference Proceedings).

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Faber, TJ, Schreurs, PJG, Luyten, JMJG & Meijer, H 2015, Modeling structure-sensory texture relations in semi-hard cheese. in TE Simos & G Maroulis (eds), Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010., 4906677, AIP Conference Proceedings, vol. 1642, American Institute of Physics, Maryland, pp. 297-300, International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010, Psalidi, Kos, Greece, 3/10/10. https://doi.org/10.1063/1.4906677

Modeling structure-sensory texture relations in semi-hard cheese. / Faber, T.J.; Schreurs, P.J.G.; Luyten, J.M.J.G. ; Meijer, Han.

Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010. ed. / Theodore E. Simos; George Maroulis. Maryland : American Institute of Physics, 2015. p. 297-300 4906677 (AIP Conference Proceedings; Vol. 1642).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › Academic › peer-review

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Faber TJ, Schreurs PJG, Luyten JMJG, Meijer H. Modeling structure-sensory texture relations in semi-hard cheese. In Simos TE, Maroulis G, editors, Proceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010. Maryland: American Institute of Physics. 2015. p. 297-300. 4906677. (AIP Conference Proceedings). https://doi.org/10.1063/1.4906677

Modeling structure-sensory texture relations in semi-hard cheese

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