CAPE challenges
ESCAPE, Industrial Forum, May 28th 2002


Challenge to the cape community

L. Wesdorp, A. Krijgsman

Food Processing Group
Unilever Research & Development Vlaardingen
Olivier van Noortlaan 120
3133 AT Vlaardingen

Within the chemical world there are numerous examples of applications in integrated process design using CAPE tools and techniques. None of those tools and techniques however include e.the link with the microstructural and rheological properties of a food product, let alone even more complex properties related to the consumer perception. Even simple but very important characteristics like the development of droplet size distribution throughout a process are not tackled appropriately. More complex structuring, like droplet breakup, lamella formation, etc. are beyond any of the capabilities of current CAPE tools. Apart from the microstructure, in the design of a food product its microbial safety is also a key element, which is currently not an integral part of the process designs done via CAPE.

Unless the development of structure and structured products can be included in the computer aided process design, there will be only very limited (or no?) use for CAPE tools in the food industry. Looking at todays research and trends in this area it seems that structuring processes are too complex to be included in CAPE tools & techniques.


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