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NIZO food research komt met optimalisatie

Autor: Schutyser, M.A.I., Straatsma, H., Hadiyanto, M., Akkerman, C., de Jong, P.

Publikováno v: Bulk 2008 (2008) 3

Droogprocessen opereren vaak suboptimaal. Dit heeft te maken met de complexe afweging van energiekosten, productkwaliteit, drogerontwerp en veiligheid. NIZO food research kan bij het vinden van oplossingen assisteren middels een stapsgewijze optimali

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______9405::81e8913c4e3a7958caf12b1a6b6720bb
https://research.wur.nl/en/publications/nizo-food-research-komt-met-optimalisatie

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Optimal drying is no easy task

Autor: Schutyser, M.A.I., Verschueren, M., Straatsma, H., Hadiyanto, M., de Jong, P.

Publikováno v: New Food, 2008(3), 21-27

Drying processes in the food industry often operate at a suboptimal level. The most important reason for this is that to obtain optimal drying, a complex balance must be found among variables such as energy costs, product quality, dryer design and sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=narcis______::ef7a32ab0c97f74f5cfd8c9cf968485f
https://research.wur.nl/en/publications/optimal-drying-is-no-easy-task

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Product quality driven food process design

Autor: Hadiyanto, M.

Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality centr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d6ba7ebe1a7b5f20c6572540722dbe61
https://research.wur.nl/en/publications/product-quality-driven-food-process-design

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