LIQUIDS PRODUCTION SIMULATION

F_ENG_03
Flexibility Study of Liquid Food Production Process
Hongyuan Chen and Alan Friis, Technical University of Denmark, Lyngby, Denmark

F_ENG_06
Artificial Neural Networks for Prediction of Beer’s Preference
Ravipim Chaveesuk and Amarin Saravanee, Kasetsart University, Bangkok, Thailand

F_BIO_03
Microfluidics Modelling of a High Throughput Microcalorimetric Biosensor for Ascorbic Acid Quantification
Pieter Verboven, S. Vermeir, B.M. Nicolaï and J. Lammertyn, BIOSYST-MeBioS, Katholieke Universiteit Leuven and V. Vulsteke, L. Hoflack, B. Baeten and P. Van Gerwen, Vivactis NV, Leuven,
Belgium

PACKAGED FOODS SIMULATION

F_ENG_11
Multiscale Determination of Diffuse Properties in Polymers: Application to the Prediction of Desorption Packaging Constituents into Foodstuffs
Jérôme Lézervant, Olivier Vitrac and Alexandre Feigenbaum, INRA – UMR 614 Reims, France

F_ENG_12
A Thermodynamically Consistent Description of the Desorption of Packaging Constituents into Foodstuffs
Ali Mougahrbel, Olivier Vitrac, Alexandre Feigenbaum, INRA – UMR 614, Reims, France

F_ENG_15
Combined Transfer Phenomena in 3D Modelling of Packaged Foods
Maria Valeria De Bonis, Giuseppe Altieri and Gianpaolo Ruocco CFDfood, DITEC, Universitµa degli studi della Basilicata, Potenza, Italy

F_PROD_01
Food Packaging Optimization by means of Integrated CAD/CAE and Statistical Techniques
Ing. Mario Antonio Francese – Ing. Domenico Livio Francese, Develpack srl – Packaging Development, Reggio Calabria, Italy

F_PROD_03
General quality and red discoloration of modified atmosphere packaged, fresh-cut endive as affected by temperature and  oxygen fraction
H. Rijgersberg, Wageningen University and Research Centre, Wageningen, and J. Top, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands

SPRAY-DRYING SIMULATION

F_ENG_13
Modelling Agglomeration in Spray Dryers
Maykel Verschueren, Han Straatsma and Michiel Gunsing NIZO food research, Ede, and Ruud Verdurmen, Numico Research, Wageningen and Ruud van Ommen, John Nijenhuis, Delft University of Technology, Delft and Ton Backx, IPCOS Technology Netherlands, Boxtel, The Netherlands

F_ENG_10
Modelling Spray Drying Losses in Batch, Top Spray Fluidised Bed Coating Processes
Frederik Ronsse, Jan G. Pieters and Koen Dewettinck, Ghent  University, Ghent, Belgium

HEAT TRANSFER SIMULATION

F_ENG_04
Modelling of Heat Transfer in Glass Jars with Particulated Foods Immersed in a Liquid medium
Alejandro R. Lespinard, Pablo R. Salgado, Luis A. Roche and Rodolfo H. Mascheroni, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (C.I.D.C.A.), La Plata, Argentina

F_ENG_16
Fouling of Heat Exchangers in Biotechnology Applications by Coupling Flow and Kinetics Modelling
Maria Valeria De Bonis, Caterina Calamello and Gianpaolo Ruocco, CFDfood, DITEC, Universitµa degli studi della Basilicata, Potenza, Italy

F_ENG_07
Effect of Reduced Temperature during Evaporation and Crystallisation on Sugar Quality and Energy Demand at Sugar Production – Model Based Simulations
Quido Smejkal, Arash Bagherzadeh, Rudolf Schick, Lutz-Günther Fleischer, Tomas Kurz, Technische Universität Berlin, Berlin, Germany

F-NEW
An Innovative Mathematical Method for the Thermal Diffusivity Estimation and Thermal Process Modelling
Massimiliano Rinaldi, Giampaolo Betta and Roberto Massini, Università degli Studi di Parma, Parma, Italy

DIFFUSION AND DISPERSION

F_TOOLS_02
Estimation of the Effective Diffusion Coefficient of Water in Fresh Vegetables
Maria Aversa , Stefano Curcio, Vincenza Calabrò and Gabriele Iorio , University of Calabria, Rende (CS) Italy

F_TOOLS_04
Taxonomy of recent epidemic simulation models of animal diseases spread
Thi Le Hoa Vo and Daniel Thiel, E.N.I.T.I.A.A. Nantes, LARGECIA, Nantes Cedex, France

F_PROD_02
Simulation of the Dietary Exposure to Acrylamide from French Fries for Irish Consumers
Enda Cummins and Francis Butler, University College Dublin, and Ronan Gormley and Nigel Brunton, The Ashtown Food Research Centre, Dublin, Ireland

COMPLEX FOOD PRODUCTS

F_ENG_09
Numerical simulation of the multi extrusion pet food with rheologically complex behavior
Thierry Marchal, Antoine Dozolme, Fluent Benelux, Wavre, Belgium

F_BIO_02
How Statistical Physics can help to predict Mass Transport Properties in Complex Food Products
Olivier Vitrac, La Géraudière, Reims and Murielle Hayert, INRA – UMR 614 ENITIAA – UMR CNRS 6144, Nantes cedex 3, France

FOOD QUALITY SIMULATION

F_ENG_05
A COMSOL Simulation of the Osmotic Dehydration of Mango
Juliane Floury Agrocampus, Rennes, and Alain Le Bail, UMR 1253 STLO – INRA, ENITIAA, Nantes, France and Q. Tuan Pham, University of New South Wales, Sydney, Australia

F_BIO_04
A Comprehensive Modelling Approach for Yeast Growth and Physiology
Tomas Kurz, Technische Universität Berlin, Berlin, Germany

F_BIO_06
Thermal conductivity estimation of sandwich bread using inverse method
Jean-Yves Monteau, GEPEA, UMR CNRS 6144, ENITIAA, Nantes, France

F_BIO_07
Substrate and Metabolite Diffusion within Solid Medium in relation to Growth of Geotrichum Candidum
Abdeltif Amrane, Mazen Aldarf, Florence Fourcade and Yves Prigent, Université de Rennes 1 / ENSCR, Rennes, France.

F_BIO_08
Mild Homogenization and Vorticity Control
Sarghini F., DIIAT and Masi P. DSA, University of Naples Federico II, Portici (NA), Italy

SIMULATION TRAINING

F_TRAIN_01
Determination of Thermal Conductivity of Frozen Meat by Finite Element Modelling
Q.T. Pham and M.R. Sutjiadi , University of New South Wales, Sydney, Australia and Y. Sagara and G.-S. Do University of Tokyo, Tokyo, Japan

TRAIN_02
A methodological guideline for the expert-operator knowledge management in the food industry
N. Perrot, UMR GMPA, Thiverval Grignon and I. Allais, R.B Edoura-Gaena, G. Trystram, REQUALA, UMR Génie Industriel Alimentaire –Aubière cedex, I. Ioannou , ENSAIA-INPL, Vandoeuvre les Nancy, and G. Mauris
LISTIC, Université de Savoie, Annecy, France

POSTERS

F_POSTER_01
Mycotoxin Transfer along the Feed to Food Chain: A Simulation Approach
Enda Cummins, Rory Coffey and Shane Ward, University College Dublin, Dublin Ireland

F_POSTER_02
An Integrated European Approach to TSE Risk Assessment
Enda Cummins, University College Dublin, Dublin, Ireland, Larry Paisley, Danish Institute for Food and Veterinary Research, Søborg, Denmark, Aline de Koeijer and Thomas Hagenaars, Wageningen University and Research Centre, Lelystad, The Netherlands, Franck Guarnieri and Deirdre Murray, Ecole des Mines de Paris – ARMINES, France, Amie Adkin, Centre for Epidemiology and Risk Analysis, Veterinary Laboratories Agency, Weybridge, Surrey, UK. and Christine Jacob, INRA, France