Process Analytical Technology in the food industry

Franciscus Winfried J van der Berg; Christian Bøge Lyndgaard; Klavs Martin Sørensen; Søren Balling Engelsen

doi:10.1016/j.tifs.2012.04.007

Process Analytical Technology in the food industry

Franciscus Winfried J van der Berg, Christian Bøge Lyndgaard, Klavs Martin Sørensen, Søren Balling Engelsen

Food Analytics and Biotechnology

72 Citationer (Scopus)

Abstract

In this overview publication the principles of Process Analytical Technology (PAT) and Quality by Design (QbD) in food processing will be outlined and the achievable benefits of applying these new concepts in process control are highlighted. Food production is experiencing a dramatic change from inferential monitoring and control (pH, temperature, pressure, flow, etc.) to measuring core parameters (concentrations and (bio)chemical profiles) while producing. This change allows for the introduction of PAT and QbD where the manufactures can deliver their products without post-process testing. This is made possible due to processes being controlled real-time to manufacture in-spec products and materials with the help of the key technologies remote spectroscopy and multivariate data analysis.

Originalsprog	Engelsk
Tidsskrift	Trends in Food Science & Technology
Vol/bind	31
Udgave nummer	1
Sider (fra-til)	27-35
Antal sider	9
ISSN	0924-2244
DOI	https://doi.org/10.1016/j.tifs.2012.04.007
Status	Udgivet - maj 2013

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10.1016/j.tifs.2012.04.007

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title = "Process Analytical Technology in the food industry",

abstract = "In this overview publication the principles of Process Analytical Technology (PAT) and Quality by Design (QbD) in food processing will be outlined and the achievable benefits of applying these new concepts in process control are highlighted. Food production is experiencing a dramatic change from inferential monitoring and control (pH, temperature, pressure, flow, etc.) to measuring core parameters (concentrations and (bio)chemical profiles) while producing. This change allows for the introduction of PAT and QbD where the manufactures can deliver their products without post-process testing. This is made possible due to processes being controlled real-time to manufacture in-spec products and materials with the help of the key technologies remote spectroscopy and multivariate data analysis.",

author = "{van der Berg}, {Franciscus Winfried J} and Lyndgaard, {Christian B{\o}ge} and S{\o}rensen, {Klavs Martin} and Engelsen, {S{\o}ren Balling}",

year = "2013",

month = may,

doi = "10.1016/j.tifs.2012.04.007",

language = "English",

volume = "31",

pages = "27--35",

journal = "Trends in Food Science & Technology",

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publisher = "Pergamon Press",

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AU - van der Berg, Franciscus Winfried J

AU - Lyndgaard, Christian Bøge

AU - Sørensen, Klavs Martin

AU - Engelsen, Søren Balling

PY - 2013/5

Y1 - 2013/5

N2 - In this overview publication the principles of Process Analytical Technology (PAT) and Quality by Design (QbD) in food processing will be outlined and the achievable benefits of applying these new concepts in process control are highlighted. Food production is experiencing a dramatic change from inferential monitoring and control (pH, temperature, pressure, flow, etc.) to measuring core parameters (concentrations and (bio)chemical profiles) while producing. This change allows for the introduction of PAT and QbD where the manufactures can deliver their products without post-process testing. This is made possible due to processes being controlled real-time to manufacture in-spec products and materials with the help of the key technologies remote spectroscopy and multivariate data analysis.

AB - In this overview publication the principles of Process Analytical Technology (PAT) and Quality by Design (QbD) in food processing will be outlined and the achievable benefits of applying these new concepts in process control are highlighted. Food production is experiencing a dramatic change from inferential monitoring and control (pH, temperature, pressure, flow, etc.) to measuring core parameters (concentrations and (bio)chemical profiles) while producing. This change allows for the introduction of PAT and QbD where the manufactures can deliver their products without post-process testing. This is made possible due to processes being controlled real-time to manufacture in-spec products and materials with the help of the key technologies remote spectroscopy and multivariate data analysis.

U2 - 10.1016/j.tifs.2012.04.007

DO - 10.1016/j.tifs.2012.04.007

M3 - Journal article

SN - 0924-2244

VL - 31

SP - 27

EP - 35

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

IS - 1

ER -

Process Analytical Technology in the food industry

Abstract

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