Transcript Knowledge Management of Durum Wheat Processing

Knowledge Management of
Durum Wheat Processing:
From Research to Industry
R. Thomopoulos, B Cuq,
C. Molla, C Raz & J Abecassis
Agro.M - INRA Montpellier - UMR IATE
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The Need for Knowledge Management
Data on durum wheat-based foods processing
and quality are…
- Numerous
- Incomplete
- Miscellaneous
- Sometimes divergent
Problems about data
integration and knowledge
management
 Need of data integration and knowledge
representation
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Objectives and Goals
Objectives:
Research project of global
data integration and knowledge representation
in the field of durum wheat based foods
Knowledge about durum
wheat based-food
processing and qualities
Development of a
specific computerized
Decision-Support –
System (DSS)
by cereal scientists
and software makers
Academia
&
Industry
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Three Successive Actions (1)
1. DATA IDENTIFICATION AND
CLASSIFICATION
Determination of number & type of the available data about
durum wheat based-food (processing & qualities)
2. DATA INTEGRATION
3. KNOWLEDGE MANAGEMENT
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Three Successive Actions (2)
1. DATA IDENTIFICATION
2. DATA INTEGRATION
Development of a specific computerized decision-supportsystem to integrate all the available data
3. KNOWLEDGE MANAGEMENT
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Three Successive Actions (3)
1. DATA IDENTIFICATON
2. DATA INTEGRATION
3. KNOWLEDGE MANAGEMENT
To help several users
(breeders, scientists, industry, public institutions)
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1st task = Data Identification
27 000 documents about processing and
organoleptic, nutritional, hygienic characteristics
of durum wheat-based foods
(publication, review, patent,…)
Methods
Results
References
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2nd task = Data Integration
28 unit operations
GRAIN
SEMOLINA
FOOD
16 nutritional
characteristics
20 organoleptic
characteristics
10 hygienic
characteristics
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2nd task = Data Integration
28 unit operations
GRAIN
16 nutritional
characteristics
20 organoleptic
characteristics
10 hygienic
characteristics
SEMOLINA
FOOD
28 unit operations
X
46 characteristics
=
1288 cells
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(2nd task) Computerized Decision Support System
INPUT
Qualities
Unit
operations
Unit operations
INTEGRATION SYSTEM
OUTPUT
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(2nd task) Computerized Decision Support System
INPUT
Qualities
Impact of
Unit
1 unit
operations
operation
on 1
quality
Unit operations
INTEGRATION SYSTEM
OUTPUT
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(2nd task) Computerized Decision Support System
INPUT
Qualities Impact of 1
Unit
unit
operations
operation
on 1 quality
Foods =
Σ units
operations
OUTPUT
Unit operations
Foods
INTEGRATION SYSTEM
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(2nd task) Computerized Decision Support System
INPUT
Scientific
documents
Qualities Impact of 1
Unit
unit
operations
operation
on 1 quality
Foods =
Σ units
operations
OUTPUT
Unit operations
Foods
Bibliographic
references
INTEGRATION SYSTEM
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(2nd task) Computerized Decision Support System
INPUT
Scientific
documents
Qualities Impact of 1
Unit
unit
operations
operation
on 1 quality
Foods =
Σ units
operations
OUTPUT
Unit operations
Foods
Description
Integration
Bibliographic
references
INTEGRATION SYSTEM
Modelling
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(2nd task) Quality Identification.
ex = Nutritional Characteristics
8 groups of nutritional
components
- Starch
- Mono- & oligo-saccharides
-Fibres
- Proteins
- Lipids
- Vitamins
- Minerals
- Polyphenols
x
2 nutritional values
=
Component content
+
Component property
 16 nutritional characteristics
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(2nd task) Quality Identification.
ex = Nutritional Characteristics
2. Sub-components
(and evaluation
parameters)
3. Nutritional value
(and units)
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(2nd task) Unit Operation Identification.
ex = From Wheat to End-products
1st transformation
Wheat grain storage
Grain cleaning
Tempering
Parboiling
Debranning
Milling
Flour storage
2nd transformation
Ingredient addition
Hydration
Mixing
Kneading
Fermentation
Agglomeration
Oven coking
Extrusion (low temperature)
Sheeting
Drying
Extrusion - cooking
Cooking in water
Steam cooking
Expansion
Addition of other foods
Packaging
Thermal treatment
Final product storage
25 unit operations (+ 3 products characteristics)
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(2nd task) Unit Operation Identification.
ex = Cooking or Pre-cooking
1. Name and definition of unit operations
2. Unit operation parameters (and units)
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(2nd task) Impact of Operation on Quality
(data integration: 6 parts)
1. Effect of unit operation on nutritional quality
2. Impact of unit operation parameters
Unstructured
forms
3. Interactions with other unit operations
(text files)
4. Cited literature
5. Experimental data
6. Mathematical model
Structured
forms
Model forms
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(2nd task) Impact of Operation on Quality
(Data Integration: Unstructured Form)
Example of text form : Effect of unit operation on nutritional quality
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(2nd task) Impact of Operation on Quality
(Data Integration: Structured Form)
Ex : Structured form
Experimental data
Component
name
Values
(before
Unit Op)
Values
(after
Unit Op)
% effect of Unit operation
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Tools and Technologies
Necessity of a computerized system in order to :
Allow remote data input
Store the data (structured and weakly structured)
Manage data processing (computing, statistics, prediction)
Present information to users in an ergonomic way
Manage several user profiles (Academia and Industry)
Allow remote consultation
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Client/Server System Architecture
PRIVILEGED ACCESS
Input / consultation
SYSTEM
Expert who
enters the
data
=
CLIENT
device
LIMITED ACCESS
Consultation only
Internet
or
Intranet
User
(Academia or
Industry)
=
CLIENT
device
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Client/server system architecture
SERVER
device
PRIVILEGED ACCESS
Input / consultation
Application
(PHP Program)
Structured data
(MySQL
relational
database)
Weakly
Structured
data
(XML files)
Web
Server
(Apache)
Expert who
enters the
data
=
CLIENT
device
LIMITED ACCESS
Consultation only
Internet
or
Intranet
User
(Academia or
Industry)
=
CLIENT
device
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(2nd task) OUPUT
Knowledge Description and Valorisation
Specific Reviews
Available
knowledge
Bibliographic lists
Experimental data
Models and simulations
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(2nd task) OUPUT
Knowledge Description and Valorisation
Impact of process
(∑ unit op.) on 1
quality
Impact of 1 unit
operation on 1
quality
Unit Op
Qlty
Unit Op
Qlty
Impact of 1 unit
operation on
several qualities
Impact of process
(∑ unit op.) on
several qualities
Unit Op
Qlty
Unit Op
Qlty
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(2nd task) OUPUT
Knowledge Description and Valorisation
Scientific update
Ex : Changes in vitamin status
during Pasta extrusion
Identification of
critical unit operation
in regards with
quality loss
Simulation of process
behaviour for new
wheat cultivars
Integration of positive and negative
effects of different unit operations to
define and to optimize the best process
conditions to produce the best product
Unit operation simulation
Ex.: Description of the changes in
pasta firmness during cooking
Innovation and
formulation
Prediction of new
ingredients behaviour
Nutritional data bases
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Conclusions & Perspectives
HIGH POTENTIAL (!!!)
HUGE WORK (!!!)
 To set up an international scientific network to
complete the Knowledge Database
 To exploit the data and to improve our
knowledge in various directions
 To strengthen relationships between academic
research and industry
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L’intelligence d’un homme se voit à
l’usage qu’il fait de ce qu’il sait
C’est un produit à considérer :
Savoir x Intelligence = Valeur
Paul Valéry
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