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Mathematical Modelling

Mathematical Modelling - Get a slice of the action!

By Mark Naylor – 23 May 2016

Have you ever considered using mathematical modelling to simulate your own process?

As more companies in the food and drink industry are turning to mathematical modelling to develop and optimise their processes, knowing the advantages and pitfalls of this technology is becoming increasingly important.

A model is used to describe how a system works. This system could represent anything from the entire universe down to a single plant cell, but for today it represents a cake in the oven.

When modelling such a system, initial conditions such as the size and shape of the cake can be input numerically, and underlying factors such as the air flow inside the oven can be included by adding equations and additional parameters. Broadly speaking, there are two main uses of modelling:

1. To develop and improve scientific understanding of the system from previous observations and known relationships - e.g. learning more about the thermodynamic properties of the cake by studying the relationship between environment and product temperatures, or by modelling bubble formation during the bake.

2. To test the effect of change to a system - e.g. being able to predict the internal temperature of the cake when baking in an alternative oven design, or predicting baking times when the size of the cake is changed.

Bearing in mind that numerical models have limitations, their judicious use has the following advantages for food production and process development environments:


For further information on modelling, or to see how modelling could help with your issues, please get in touch to see how we can assist.

Mark Naylor:
+44(0)1386 842459
mark.naylor@campdenbri.co.uk

Flora Challou:
+44(0)1386 842471
flora.challou@campdenbri.co.uk

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