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

Expert Systems with Applications

Volumn 38, Issue 9, 2011, Pages 11804-11812

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

^a UMR SayFood   (France)

^b UNIVERSITÉ PIERRE ET MARIE CURIE   (France)

Author keywords

Cheese ripening; Complex systems; Dynamic Bayesian network; Expert knowledge

Indexed keywords

CHEESE RIPENING; CHEESE RIPENING PROCESS; COGNITIVE SCIENCE; COMPLEX SYSTEMS; DYNAMIC BAYESIAN NETWORK; EXPERIMENTAL DATA; EXPERIMENTAL DATABASE; EXPERT KNOWLEDGE; FOOD PROCESS; HETEROGENEOUS DATA; MODEL COMPLEXES; OPERATIONAL EXPERTS; RIPENING PROCESS;

DISTRIBUTED PARAMETER NETWORKS; INFERENCE ENGINES; INTELLIGENT NETWORKS; LARGE SCALE SYSTEMS; MATHEMATICAL MODELS;

BAYESIAN NETWORKS;

EID: 79955620736     PISSN: 09574174     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.eswa.2011.03.068     Document Type: Article

References (31)

1. J. Ballester, B. Patris, R. Symoneaux, and D. Valentin Conceptual vs. perceptual wine spaces: Does expertise matter? Food Quality And Preference 19 3 2008 267 276 (Pubitemid 351176725)
2. C. Baudrit, M. Sicard, P.H. Wuillemin, and N. Perrot Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks Journal of Food Engineering 98 3 2010 283 293
3. J. Cellier, H. Eyrolle, and C. Marine Expertise in dynamic environments Ergonomics 40 1997 28 50 (Pubitemid 27052908)
4. W. Chase, and H.A. Simon Perception in chess Cognitive Psychology 4 1973 55 81
5. M. Chi, P. Feltovich, and R. Glaser Categorization and representation of physics problems by experts and novices Cognitive Science 5 1981 121 152
6. N.J. Cooke Varieties of knowledge elicitation techniques International Journal of Human-Computer Studies 41 6 1994 801 849
7. C. Curt, N. Perrot, I. Allais, L. Agioux, I. Ioannou, and B. Edoura-Gaena Intelligent sensory evaluation Methodologies and applications 2004 Springer Berlin, Germany Ch. Formalization of at-line human evaluations to monitor product changes during processing: The concept of sensory indicator, 157-174
8. T. Farrington-Darby, and J.R. Wilson The nature of expertise: A review Applied Ergonomics 37 1 2006 17 32 (Pubitemid 41606247)
9. M. Ferchichi, D. Hemme, and M. Nardi Induction of methanethiol production by brevibacterium-linens cnrz Journal of General Microbiology 132 1986 3075 3082 (Pubitemid 17185854)
10. E. Gibson Principles of perceptual learning and development 1969 Prentice Hall Gibson, E.J.;Englewood Cliffs, NJ
11. A. Hélias, P.S. Mirade, and G. Corrieu Modeling of Camembert-type cheese mass loss in a ripening chamber: Main biological and physical phenomena Journal of Dairy Science 90 2007 5324 5333 (Pubitemid 351455421)
12. J.-M. Hoc Supervision et control de processus Sciences et technologies de la connaissance 1996 Press Universitaire de Grenoble Grenoble, France
13. R.R. Hoffman, N.R. Shadbolt, A.M. Burton, and G. Klein Eliciting knowledge from experts - A methodological analysis Organizational Behavior and Human Decision Processes 62 2 1995 129 158
14. S.V. Iiyukhin, T.A. Haley, and R.K. Singh A survey of automation practices in the food industry Food Control 12 5 2001 285 296 (Pubitemid 33376776)
15. M.N. Leclercq-Perlat, F. Buono, D. Lambert, E. Latrille, H.E. Spinnler, and G. Corrieu Controlled production of camembert-type cheeses. Part I: Microbiological and physicochemical evolutions Journal of Dairy Research 71 3 2004 346 354 (Pubitemid 39059434)
16. R. Lemoine L'affinage, une etape decisive pour la qualite du fromage Revue Laitiere Francaise 2001 73 85
17. N. Martin, S. Savonitto, P. Molimard, C. Berger, M. Brousse, and H.E. Spinnler Flavor generation in cheese curd by coculturing with selected yeast, mold, and bacteria Journal of Dairy Science 82 6 1999 1072 1080 (Pubitemid 129552383)
18. S.T. Martin-delCampo, D. Picque, R. Cosio-Ramirez, and G. Corrieu Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy Journal of Dairy Science 90 6 2007 3018 3027 (Pubitemid 350054878)
19. J. Moody, R. Will, and E. Blanton Enhancing knowledge elicitation using the cognitive interview Expert Systems with Applications 10 1 1996 127 133 (Pubitemid 126392546)
20. Murphy, K.P. (2002). Dynamic Bayesian Networks: Representation, Inference and learning. Ph.D. thesis, University of California, Berkeley.
21. J.A. O'Mahony, P.L.H. McSweeney, and J.A. Lucey A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of cheddar cheese Journal of Dairy Science 89 3 2006 892 904 (Pubitemid 43943310)
22. J. Pearl Probabilistic reasoning in intelligent systems: Networks of plausible inference 1988 Morgan Kaufmann San Diego
23. C. Peres, F. Begnaud, and J.L. Berdague Fastcharacterization of camembert cheeses by static headspace-mass spectrometry Sensors and Actuators B-Chemical 87 3 2002 491 497 (Pubitemid 35411971)
24. N. Perrot, L. Agioux, I. Ioannou, G. Mauris, G. Corrieu, and G. Trystram Decision support system design using the operator skill to control cheese ripening Journal of Food Engineering 64 2004 321 333
25. J. Rasmussen Information processing and human-machine interaction: An approach to cognitive engineering 1986 Elsevier Science Ltd, Amsterdam, The Netherlands North-Holland
26. E. Raufaste Les mecanismes cognitifs du diagnostic medical, optimisation de l'expertise Le Travail Humain 2001 PUF Paris, France
27. E. Raufaste, R.D. Neves, and C. Marine Testing the descriptive validity of possibility theory in human judgments of uncertainty Artifcial Intelligence 148 1-2 2003 197 218
28. R. Schanck, and R. Abelson Scripts, plans, goals, and understanding 1977 Erlbaum Hillsdale, New Jersey
29. J. Shanteau Competence in experts: The role of task characteristics Organizational Behavior and Human Decision Processes 53 1992 252 266
30. Valentin, D.; Chollet, S.; Abdi, H. (2003). Les mots du vin: Experts et novices différent-ils quand ils decrivent des vins? Corpus N.2, la distance intertextuelle.
31. P. Vermersch L'entretien d'explicitation 5th ed. 1994 ESF Issy-les-Moulineaux, France