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 Citations (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.

Original language	English
Journal	Trends in Food Science & Technology
Volume	31
Issue number	1
Pages (from-to)	27-35
Number of pages	9
ISSN	0924-2244
DOIs	https://doi.org/10.1016/j.tifs.2012.04.007
Publication status	Published - May 2013

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10.1016/j.tifs.2012.04.007

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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}",

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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.

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DO - 10.1016/j.tifs.2012.04.007

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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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