Expert knowledge integration to model complex food processes. Application on the camembert cheese ripening process

2011 ◽  
Vol 38 (9) ◽  
pp. 11804-11812 ◽  
Author(s):  
M. Sicard ◽  
C. Baudrit ◽  
M.N. Leclerc-Perlat ◽  
P.H. Wuillemin ◽  
N. Perrot
Keyword(s):  
Knowledge Integration ◽  
Expert Knowledge ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Model Complex ◽  
Camembert Cheese ◽  
Food Processes

A viability approach to control food processes: Application to a Camembert cheese ripening process

Food Control ◽  
2012 ◽  
Vol 23 (2) ◽  
pp. 312-319 ◽  
Author(s):  
M. Sicard ◽  
N. Perrot ◽  
R. Reuillon ◽  
S. Mesmoudi ◽  
I. Alvarez ◽  
...  
Keyword(s):  
Ripening Process ◽  
Cheese Ripening ◽  
Control Food ◽  
Camembert Cheese ◽  
Food Processes

scholarly journals Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripening

2011 ◽  
Vol 94 (1) ◽  
pp. 1-13 ◽  
Author(s):  
M. Sicard ◽  
N. Perrot ◽  
M.-N. Leclercq-Perlat ◽  
C. Baudrit ◽  
G. Corrieu
Keyword(s):  
Expert Knowledge ◽  
Instrumental Data ◽  
Cheese Ripening ◽  
Control Food ◽  
Food Processes

A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis

1982 ◽  
Vol 49 (3) ◽  
pp. 501-510 ◽  
Author(s):  
Patrick Trieu-Cuot ◽  
Jean-Claude Gripon
Keyword(s):  
Isoelectric Focusing ◽  
Degradation Products ◽  
Insoluble Fraction ◽  
Similar Action ◽  
Cheese Ripening ◽  
Definition Of ◽  
Camembert Cheese ◽  
Influence Of Ph ◽  
Dimensional Electrophoresis

SUMMABYIsoelectric focusing and 2-dimensional electrophoresis were used to study the development of the pH 4·6-insoluble fraction during Camembert cheese ripening. Modifications of this fraction were due mainly to the action of 5 proteinases: rennet (chymosin + bovine pepsin), plasmin and Penicillium caseicolum aspartyl-and metalloproteinases. Rennet was inactive on β-casein, but acted very early on αs1-casein. However, rennet and P. caseicolum aspartyl-proteinase had a very similar action on the latter substrate, which prevented clear definition of the respective actions of these proteinases on αs1-casein after 7 d of ripening. Plasmin action on β-casein was important from 21 and 35 d of ripening at the surface and in the centre of the cheese respectively, suggesting an important influence of pH changes during maturation. The respective activities of the metallo-and aspartyl-proteinases of P. caseicolum were characterized and followed using β-casein degradation products as markers. The metallo-proteinase activity was detectable immediately after the development of the Penicillium (7 d), while that of the aspartyl-proteinase was observed 3 d later. Thereafter, the amount of β-casein degradation peptides resulting from the metalloproteinase decreased while that resulting from the aspartyl-proteinase increased, suggesting a more important role of the latter enzyme.

Development and Analysis of an Enhanced Multi-Expert Knowledge Integration System for Designing Context-Aware Ubiquitous Learning Contents

2018 ◽  
Vol 16 (4) ◽  
pp. 31-53 ◽  
Author(s):  
Gwo-Haur Hwang ◽  
Beyin Chen ◽  
Shiau-Huei Huang
Keyword(s):  
Knowledge Acquisition ◽  
Real World ◽  
Domain Knowledge ◽  
Knowledge Integration ◽  
Expert Knowledge ◽  
Context Aware ◽  
Ubiquitous Learning ◽  
Integration System ◽  
Degree Of Acceptance ◽  
Multiple Experts

This article describes how in context-aware ubiquitous learning environments, teachers must plan a theme and design learning contents to provide complete knowledge for students. Knowledge acquisition, which is an approach for helping people represent and organize domain knowledge, has been recognized as a potential way of guiding teachers to develop real-world context-related learning contents. However, previous studies failed to address the issue that the learning contents provided by multiple experts or teachers might be redundant or inconsistent; moreover, it is difficult to use the traditional knowledge acquisition method to fully describe the complex real-world contexts and the learning contents. Therefore, in this article, a multi-expert knowledge integration system with an enhanced knowledge representation approach and Delphi method has been developed. From the experimental results, it is found that the teachers involved had a high degree of acceptance of the system. They believe that it can unify the knowledge of many teachers.

Catabolism of L-phenylalanine by some microorganisms of cheese origin

1984 ◽  
Vol 51 (3) ◽  
pp. 461-469 ◽  
Author(s):  
Chang-Won Lee ◽  
Jean Richard
Keyword(s):  
Phenylacetic Acid ◽  
Geotrichum Candidum ◽  
Exponential Growth Phase ◽  
Bacterial Isolates ◽  
Phenylpyruvic Acid ◽  
Brevibacterium Linens ◽  
Cheese Ripening ◽  
Phenethyl Alcohol ◽  
Yeast Strains ◽  
Camembert Cheese

SummaryThe ability of 42 microorganisms isolated from cheese, including strains of yeasts,Geotrichum candidum, Arthrobacter, Moraxellaspp.,Brevibacterium linensandStaphylococcus saprophyticusspp. to produce phenethyl alcohol (PEA) from L-phenylalanine was studied. All the yeast strains produced labelled PEA from L-[U-14C]phenylalanine. Phenylpyruvic acid was detected as an intermediate of PEA production and CO2was produced by decarboxylation of this acid. For five strains tested, the level of PEA which had accumulated in the culture at the end of exponential growth phase represented 39–52% of the L-Phe added. None ofG. candidumstrains nor bacterial isolates produced PEA from L-Phe. Strains ofMoraxellaspp. and four strains of theS. saprophyticusgroup produced phenylacetaldehyde. For three strains ofArthrobacterspp., five ofB. linensand all theMoraxella,14CO2produced from uniformly labelled L-Phe represented more than one carbon atom of the L-Phe molecule, suggesting that Phe was catabolized beyond the stage of phenylacetic acid. Production and disappearance of PEA during Camembert cheese ripening is probably related to the metabolic activity of microorganisms present at the cheese surface.

scholarly journals Changes in Hardness and Protein Degradation During Camembert Cheese Ripening

1987 ◽  
Vol 58 (4) ◽  
pp. 356-358 ◽  
Author(s):  
Kei KATAOKA ◽  
Kazutaka NUKADA ◽  
Taku MIYAMOTO ◽  
Toshitaka NAKAE
Keyword(s):  
Protein Degradation ◽  
Cheese Ripening ◽  
Camembert Cheese

Inhibitory effect of cinnamon essential oils on selected cheese-contaminating fungi (Penicillium spp.) during the cheese-ripening process

2014 ◽  
Vol 23 (4) ◽  
pp. 1193-1198 ◽  
Author(s):  
Eun-Jeong Jeong ◽  
Nam Keun Lee ◽  
Jisun Oh ◽  
Seong Eun Jang ◽  
Jai-Sung Lee ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Effect ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Penicillium Spp

scholarly journals Fuzzy Filtering of Sensors Signals in Manufacturing Systems with Time Constraints

2010 ◽  
Vol 5 (3) ◽  
pp. 362 ◽  
Author(s):  
Anis M’halla ◽  
Nabil Jerbi ◽  
Simon Collart Dutilleul ◽  
Etienne Craye ◽  
Mohamed Benrejeb
Keyword(s):  
Fuzzy Systems ◽  
Manufacturing Systems ◽  
Knowledge Integration ◽  
Expert Knowledge ◽  
Time Constraints ◽  
Quality And Safety ◽  
Job Shops ◽  
New Approach ◽  
Robustness Property ◽  
Filtering Approach

The presented work is dedicated to the supervision of manufacturing job-shops with time constraints. Such systems have a robustness property towards time disturbances. The main contribution of this paper is a fuzzy filtering approach of sensors signals integrating the robustness values. This new approach integrates a classic filtering mechanism of sensors signals and fuzzy logic techniques. The strengths of these both techniques are taken advantage of the avoidance of control freezing and the capability of fuzzy systems to deal with imprecise information by using fuzzy rules. Finally, to demonstrate the effectiveness and accuracy of this new approach, an example is depicted. The results show that the fuzzy approach allows keeping on producing, but in a degraded mode, while providing the guarantees of quality and safety based on expert knowledge integration.

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