Modeling structure-sensory texture relations in semi-hard cheese

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

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-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 languageEnglish
Title of host publicationProceedings of the International Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010
EditorsTheodore E. Simos, George Maroulis
Place of PublicationMaryland
PublisherAmerican Institute of Physics
Pages297-300
Number of pages4
ISBN (Electronic)9780735412828
DOIs
Publication statusPublished - 1 Jan 2015
EventInternational Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010 - Psalidi, Kos, Greece
Duration: 3 Oct 20108 Oct 2010

Publication series

NameAIP Conference Proceedings
Volume1642

Conference

ConferenceInternational Conference of Computational Methods in Sciences and Engineering 2010, ICCMSE 2010
CountryGreece
CityPsalidi, Kos
Period3/10/108/10/10

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Keywords

  • finite elements analysis
  • food
  • microstructure
  • multi-scale modeling

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). Maryland: American Institute of Physics. https://doi.org/10.1063/1.4906677