QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2022-10-24 DOI:10.1007/s12393-022-09324-0

Christian H. Pérez-Beltrán, Ana M. Jiménez-Carvelo, Anabel Torrente-López, Natalia A. Navas, Luis Cuadros-Rodríguez

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引用次数: 1

Abstract

Several investigations have been made at lab scale considering the quality by design (QbD) and process analytical technology (PAT) approaches. Nonetheless, such applications have been focused on the analyzers or multivariate tools used at small scales. This comprehensive review presents the state of the art of both QbD and PAT. In addition, the key historical events since 1940 which have influenced the development of the QbD/PAT system are also highlighted. Moreover, the application of the recommended PAT tool of multivariate tools for design, data acquisition, and analysis (design of experiments, multivariate data analysis, and multivariate process control) is revised for the food and food-related biotechnology industries and describes the applications reported over the last 20 years. On this subject, only 34 studies were found in literature whose relation was close with both industries at industrial or pilot plant scales; a description of each of them focusing on multivariate tools is presented. Finally, some conclusions and future perspectives on this topic are given, with the aim of initiating a change in the field.

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食品和与食品相关的生物技术产业中多元方法的最新进展

考虑到设计质量(QbD)和过程分析技术(PAT)方法，在实验室规模上进行了一些研究。尽管如此，这些应用程序一直集中在小规模使用的分析仪或多元工具上。这篇全面的综述介绍了QbD和PAT的最新进展。此外，还重点介绍了自1940年以来影响QbD/PAT系统发展的重要历史事件。此外，推荐的用于设计、数据采集和分析(实验设计、多变量数据分析和多变量过程控制)的多变量工具的PAT工具的应用对食品和食品相关生物技术行业进行了修订，并描述了过去20年来报告的应用。在这一问题上，文献中仅发现34项研究在工业或中试工厂规模上与两个行业关系密切;介绍了它们中的每一个，重点是多变量工具。最后，本文给出了关于这一主题的一些结论和未来的展望，旨在引发该领域的变革。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.