Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks

Journal of Food Engineering

Volumn 98, Issue 3, 2010, Pages 283-293

  Baudrit, C ^a   Sicard, M ^a   Wuillemin, P H ^b   Perrot, N ^a  

^a AGROPARISTECH   (France)

^b CNRS   (France)

Author keywords

Cheese ripening; Dynamic Bayesian networks; Food processing; Knowledge integration; Modelling; Uncertainty

Indexed keywords

CHEESE RIPENING; CHEESE RIPENING PROCESS; COMPLEX DYNAMICAL SYSTEMS; DIFFERENT SCALE; DYNAMIC BAYESIAN NETWORK; DYNAMIC BAYESIAN NETWORKS; EXPERIMENTAL DATA; FINANCIAL CONSTRAINTS; FOOD PROCESS; FOOD PROPERTIES; GRAPHICAL STRUCTURES; HETEROGENEOUS KNOWLEDGE; KNOW-HOW; KNOWLEDGE INTEGRATION; LEARNING DATABASE; MATHEMATICAL FORMALISM; MATHEMATICAL TOOLS; PROBABILISTIC GRAPHICAL MODELS; RIPENING PROCESS; SCIENTIFIC THEORIES; SENSORY PROPERTIES; SIMULATED RESULTS;

COMPLEXATION; DISTRIBUTED PARAMETER NETWORKS; DYNAMIC MODELS; DYNAMICAL SYSTEMS; FOOD PROCESSING; GRAPHIC METHODS; HETEROGENEOUS NETWORKS; INFERENCE ENGINES; INTEGRATION; INTELLIGENT NETWORKS; MATHEMATICAL OPERATORS; SPEECH RECOGNITION; TECHNOLOGY TRANSFER;

BAYESIAN NETWORKS;

EID: 76749165218     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.012     Document Type: Article

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