Techniques and technologies for the operational evaluation of the biological quality of foodstuffs, based on multidimensional informational analysis and pattern recognition

OPEN PROJECT

Techniques and technologies for the operational evaluation of the biological quality of foodstuffs, based on multidimensional informational analysis and pattern recognition

English version. Romanian version and Bibliography below.

Document retrieved from the archives of the UNESCO Chair of Geodynamics within the Institute of Geodynamics. The original text has been preserved as such, while the bibliography has been brought up to date through the addition of recent and relevant references.

Context

The emergence of a new ontological context, based on the triad Information, Energy, Matter — formulated explicitly by Victor Săhleanu, *Eseu de Biologie Informațională* [1973], Mihai Drăgănescu, *Inelul lumii materiale* [1974], *Ortofizica* [1975], and also by Paul Constantinescu, *Sinergetica, Teoria generală a sistemelor ierarhizate* [1990] — has allowed a re-evaluation of certain techniques for determining the biological quality of foodstuffs developed in the period 1925–1940, such as the so-called controlled crystallization. The central idea stems from the fact that, in the presence of biological products, the pattern of a crystallization process of an inorganic product, or of a diffusion process through porous media, is modulated in a specific way. Modern techniques of computerized image analysis, based on neural-network models with or without supervision, allow the objectification of aspects that seemed governed by chance. Likewise, deterministic chaos theory, bifurcation theory or fractal geometry can make a substantial contribution to this kind of global analysis.

Objectives

– the comparative analysis of the methods currently used for determining the biological quality of foodstuffs;
– the development of theoretical models associated with the empirical methodologies used in determining biological quality, on the basis of the knowledge provided by Complexity physics and by Infodynamics studies;
– the definition of the concept of biological quality of a food product, beyond a sum of chemical and biochemical parameters that define the composition of the analysed product;
– the construction of equipment intended for the automated evaluation of the biological quality of a food product.

PROIECT DESCHIS

Tehnici și tehnologii de evaluare operațională a calității biologice a unor produse alimentare, bazate pe analiza informațională multidimensională și recunoaștere de pattern

Document preluat din arhivele Catedrei de Geodinamică UNESCO din cadrul Institutului de Geodinamică. Textul original a fost păstrat ca atare, iar bibliografia a fost adusă la zi prin adăugarea unor referințe recente și relevante.

Context

Apariția unui context ontologic nou, bazat pe triada Informație, Energie, Materie, formulată explicit de Victor Săhleanu, *Eseu de Biologie Informațională* [1973], Mihai Drăgănescu, “Inelul lumii materiale” [1974], “Ortofizica” [1975], dar și de Paul Constantinescu, “Sinergetica, Teoria generală a sistemelor ierarhizate” [1990], a permis o reevaluare a unor tehnici de determinare a calității biologice a unor produse alimentare elaborate în perioada 1925–1940, precum așa numita cristalizare dirijată. Ideea centrală este determinată de faptul că, în prezența unor produse biologice, pattern-ul unui proces de cristalizare a unui produs anorganic sau a unuia de difuzie prin medii poroase este modulat specific. Tehnicile moderne de analiză computerizată de imagine, bazate pe modele de tip rețele neurale cu sau fără supervizare, permit o obiectivare a unor aspecte ce păreau guvernate de hazard. De asemenea, teoria haosului determinist, teoria bifurcațiilor sau geometria fractală pot aduce o contribuție substanțială la acest gen de analiză globală.

Obiective

– analiza comparativă a metodelor utilizate în prezent pentru determinarea calității biologice a unor produse alimentare;
– elaborarea unor modele teoretice asociate metodologiilor empirice utilizate în determinarea calității biologice, în baza cunoștințelor furnizate de fizica Complexității și a studiilor de Infodinamică;
– definirea conceptului de calitate biologică a unui produs alimentar, dincolo de o sumă de parametri chimici, biochimici ce definesc compoziția produsului analizat;
– realizarea unui echipament destinat evaluării automate a calității biologice a unui produs alimentar.

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