News Column

Recent Research from Catholic University Highlight Findings in Food Engineering (Application of optimal experimental design concept to improve the...

July 24, 2014



Recent Research from Catholic University Highlight Findings in Food Engineering (Application of optimal experimental design concept to improve the estimation of model parameters in microbial thermal inactivation kinetics)

By a News Reporter-Staff News Editor at Food Weekly News -- New research on Food Engineering is the subject of a report. According to news originating from Oporto, Portugal, by VerticalNews correspondents, research stated, "The estimation of model parameters with high precision is of major importance in mathematical predictions. If a mathematical model is properly chosen and if the primary objective is to improve parameter estimation, underlying statistical theories can be applied."

Our news journalists obtained a quote from the research from Catholic University, "Precision increases with the number of experimental points. However, and in many situations, maximum precision is attained when sampling consists of replicates of specific experimental points. Experimental conditions can be optimized using the Doptimal design concept based on minimization of the generalized variance of the parameter estimates. The objective of this work was to use this methodology for the design of experiments for microbial inactivation processes described by a Gompertz-based model under isothermal and non-isothermal conditions."

According to the news editors, the research concluded: "The application of D-optimal design concept considerably improved parameters precision, when compared to the commonly used heuristic designs."

For more information on this research see: Application of optimal experimental design concept to improve the estimation of model parameters in microbial thermal inactivation kinetics. Journal of Food Engineering, 2014;134():59-66. Journal of Food Engineering can be contacted at: Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier - www.elsevier.com; Journal of Food Engineering - www.elsevier.com/wps/product/cws_home/405862)

The news correspondents report that additional information may be obtained from M.M. Gil, Univ Catolica Portuguesa Porto, CBQF, Lab Associado, P-4200072 Oporto, Portugal. Additional authors for this research include F.A. Miller, C.L.M. Silva and T.R.S. Brandao.

Keywords for this news article include: Oporto, Europe, Portugal, Food Engineering

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


For more stories covering the world of technology, please see HispanicBusiness' Tech Channel



Source: Food Weekly News


Story Tools






HispanicBusiness.com Facebook Linkedin Twitter RSS Feed Email Alerts & Newsletters