Exploiting Knowledge Based Systems to Support Manufacturing of Functional Food Products

International audienceIn recent years consumers' concern about food safety and health is becoming crucial. The development of healthier products seems to be a promise challenge, since functional foods are identified as one of the central pillars for the future progress of the food industry internationally. Artificial Intelligence techniques such as Knowledge Engineering, Rule Based reasoning and Expert systems are presented here as a way of technological innovation towards a knowledge-based and sustainable manufacturing in food sector. We show how these techniques are applied in a case study to support companies in the formulation of new chocolate products that reduce the impact on health status, reducing selected risk factors associated with obesity and coronary disease (fat, sugar)

Controle bacteriológico de carne caprina para elaboração de hambúrguer caprino defumado Bacteriological control of goat meat to elaboration of smoked goat hamburger

Realizaram-se avaliações bacteriológicas da matéria-prima utilizada na elaboração de um produto cárneo caprino tipo hambúrguer defumado, antes e após sanitização. A carne foi tratada por aspersão, com uma solução de ácidos orgânicos contendo 2% de ácido acético, 1% de ácido lático, 0,25% de ácido cítrico e 0,1% de ácido ascórbico, e armazenada sob refrigeração. As análises bacteriológicas foram realizadas no dia 0 e aos 7 e 14 dias após defumação. Na carne, no dia 0, a contagem de coliformes fecais estava acima do limite permitido pela legislação vigente, mas sete dias após a sanitização, esse parâmetro estava dentro dos limites permitidos. No produto final todos os parâmetros bacteriológicos encontraram-se dentro dos padrões higiênico-sanitários.<br>In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2% acetic acid, 1% lactic acid, 0.25% citric acid and 0.1% ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards