Advances in control of food mixing operations

Authors

Patrick J. Cullen, Technological University DublinFollow
Serafim Bakalis, Technological University Dublin
Carl Sullivan, Technological University DublinFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1.4 CHEMICAL SCIENCES, 3.3 HEALTH SCIENCES, Public and environmental health

Publication Details

Published version:

https://doi.org/10.1016/j.cofs.2017.11.002

Abstract

Mixing is a ubiquitous unit operation within the food industry and employed not only to combine multiple ingredients, but also to control reactions and modify the structure of foods. Failure of the mixing process may result in poor quality, organoleptic or functional attributes of foods along with product safety concerns. The industry is increasingly adopting automation and advanced control strategies such as Process Analytical Technology. Sensors can provide both insights into the complex mechanisms of mixing along with effective control. Here we discuss some recent advances in the control of food mixing operations.

DOI

https://doi.org/10.1016/j.cofs.2017.11.002

Recommended Citation

Patrick Cullen, Serafim Bakalis, Carl Sullivan, Advances in control of food mixing operations, Current Opinion in Food Science, Volume 17, 2017, Pages 89-93, ISSN 2214-7993, DOI: 10.1016/j.cofs.2017.11.002.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.