Sustainable Food Processing and Engineering Challenges

✍ Scribed by Charis Michel Galanakis (editor)

• Publisher: Academic Press
• Year: 2021
• Tongue: English
• Leaves: 396
• Edition: 1
• Category: Library

✦ Synopsis

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met.

Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in  engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc.

Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing.

✦ Table of Contents

Cover
Title page
Copyright
Contents
Contributors
Preface
Chapter 1 - Industry 4.0 Applied to Food
1 - Introduction and background
2 - Food industry and Industry 4.0
3 - Objective and methodology
4 - Key principles of Industry 4.0 in the food industry
4.1 - Enabling technologies in the food industry
4.2 - Industry-level
4.3 - Supply chain-level
4.4 - Company-level
4.5 - Business area-level
4.6 - Sustainability and Industry 4.0
5 - Food 4.0 framework
6 - Discussions and future research avenues
References
Chapter 2 - Pasteurization of Juices with Non-Thermal Technologies
1 - Introduction
2 - Pulsed electric field treatment
2.1 - Definition of pulsed electric field process
2.2 - Pulsed electric field system
2.3 - Critical parameters in pulsed electric field process
2.4 - Electroporation phenomena
2.5 - Ohmic heating effect during pulsed electric field
2.6 - Susceptibility of microorganisms to pulsed electric fields
2.7 - Pulsed electric field effects on enzymes
2.8 - Impact of pulsed electric field treatment on nutrients
2.9 - Physicochemical properties of the pulsed electric field treated juice
2.10 - Benefits and drawbacks
3 - High-pressure processing
3.1 - Principle of high-pressure processing
3.2 - Design of high-pressure system
3.3 - Microbial inactivation by high-pressure application
3.4 - Effect of high-pressure process on enzyme structure
3.5 - Effect of high-pressure processing on juice properties
3.6 - Effect of HPP on physical properties of the juice
3.7 - Advantages and limitations of high-pressure processing
4 - High-pressure carbon dioxide processing
4.1 - Description of high-pressure carbon dioxide
4.2 - High-pressure carbon dioxide process system
4.3 - Mechanism of carbon dioxide bactericidal action
4.4 - Inactivation mechanism of enzymes
4.5 - Effect on the physicochemical attributes of juice
4.6 - Potentials and limitations of high-pressure carbon dioxide technology
5 - Sonication treatment
5.1 - Definition of sonication
5.2 - Design of sonication system
5.3 - Mechanism of cavitation
5.4 - Effect of sonication on microorganisms
5.5 - Ultrasonic application in enzymes inactivation
5.6 - Effect of sonication on physicochemical attributes of juice
5.7 - Advantages and limitations of ultrasonication
6 - Ultraviolet treatment
6.1 - Definition and description of ultraviolet treatment
6.2 - Ultraviolet equipment
6.3 - Sensitivity of microorganisms to ultraviolet
6.4 - Effects on nutritional aspects
6.5 - Impact on juice appearance
6.6 - Advantages and disadvantages
7 - Ozone processing
7.1 - Ozone overview
7.2 - Methods of ozone generation
7.3 - Factors affecting the efficacy of ozone treatment
7.4 - Antimicrobial action of ozone
7.5 - Effect on juice quality
7.6 - Advantages and limitations
8 - Conclusion
References
Chapter 3 - High-Pressure Processing; Principle, Applications, Impact, and Future Prospective
Section 1
1 - Introduction
1.1 - HPP equipment
1.1.1 - Pressure-transmitting fluid
1.2 - HPP principles
1.3 - Impact of HPP on food quality
1.4 - Impact of HPP on food safety
1.5 - Applications of HPP
1.6 - Conclusions and future aspects
Section 2
2 - High-pressure processing of fruits and vegetables
2.1 - Introduction
2.2 - Impact of HPP on enzymes and microorganisms
2.3 - Impact of HPP on physicochemical parameters of fruits and vegetables
2.3.1 - Impact of HPP on color
2.3.2 - Impact of HPP on texture
2.3.3 - Impact of HPP on flavor
2.3.4 - Impact of HPP on vitamins
2.4 - Conclusions and future aspects
Section 3
3 - Impact of high-pressure processing on fresh salads and ready to eat foods
3.1 - Importance of salads and ready meals
3.2 - Impact of HPP on microorganisms
3.3 - Impact on enzyme activity
3.4 - Impact on color
3.5 - Impact on texture
3.6 - Impact on nutrients/nutritional value
3.7 - Conclusions and future aspects
Section 4
4 - Impact of high-pressure processing on dairy/egg
4.1 - Importance of HPP on dairy/egg
4.2 - HPP impact on the texture and water retention of meat and seafood
4.3 - Impact of HPP on dairy/egg quality
4.4 - Safety aspect of HHP for meat/seafood/dairy/egg
4.5 - Conclusions and future aspects
Section 5
5 - Conclusions
5.1 - Advantages of HPP
5.2 - Limitations of HPP
5.3 - Future perspectives of HPP
References
Chapter 4 - Cold Plasma
1 - Introduction
2 - General aspects
2.1 - Fundamentals
2.2 - Classification of plasma sources
2.3 - Effectiveness of cold plasma in microbial inactivation
2.4 - Process parameters
3 - Effects of cold plasma and applicability in food processing
3.1 - Food decontamination, food surfaces, and packaging
3.2 - Sensory and physicochemical aspects
3.3 - Mycotoxins degradation
3.4 - Pesticide degradation
3.5 - Allergen degradation
4 - Advantages and disadvantages of cold plasma processing
5 - Current status of cold plasma processing
6 - Regulatory context of cold plasma processing
7 - Perspectives
References
Chapter 5 - Pulsed Electric Field
1 - Introduction
2 - PEF: mechanism of electroporation or electropermeabilization
3 - PEF: factors and their effects on biological tissues
4 - PEF: applications in food processing
4.1 - PEF: effects on microbial inactivation
4.2 - PEF: effects on extraction of bioactive compounds
4.3 - PEF: effects on drying of food and food products
4.4 - PEF: effects on quality parameters
4.5 - PEF: miscellaneous effects on food and food products
5 - Conclusion
References
Chapter 6 - Ultraviolet Light-Assisted Titanium Dioxide Photocatalysis for Food Safety
1 - Introduction
2 - Photocatalytic properties of TiO2
3 - TiO2/UV photocatalysis in the food industry
3.1 - Surfaces with antibacterial activity
3.2 - Active food packaging
3.2.1 - Covers
3.2.2 - Scavengers
3.2.3 - Oxygen indicators
4 - Potential usage in the food processing plant
4.1 - Air and water purification
4.2 - Fresh vegetable washing
4.3 - Drinks and juice disinfection
5 - Risks connected with nanomaterials—food and consumer safety
6 - Nanofood materials—legislation regulatory issues
7 - Conclusions
References
Chapter 7 - Bioplastic for Sustainable Food Packaging
1 - Introduction
2 - Types and forms of bioplastic food packaging
2.1 - Bio-based and biodegradable polymers
2.2 - Bioplastic materials
2.2.1 - Poly(lactic acid)
2.2.2 - Polyhydroxyalkanoate
2.2.3 - Polybutylene succinate
2.2.4 - Polycaprolactone
2.2.5 - Polybutylene adipate terephthalate
2.2.6 - Thermoplastic starch
2.2.7 - Non-starch polysaccharide
2.2.8 - Protein
2.2.9 - Plant oil
2.2.10 - Renewable conventional plastics
2.3 - Conversion technology and forms of bioplastic packaging
2.3.1 - Extrusion
2.3.2 - Thermoforming
2.3.3 - Blow molding
2.3.4 - Injection molding
3 - Improved barrier properties of bioplastic packaging
3.1 - Multilayer bioplastic packaging
3.2 - Nanofillers and nanocomposite packaging
3.3 - Polymer modifications
4 - Developments of bioplastic food packaging
4.1 - Fresh produce
4.2 - Bakery
4.3 - Meat, poultry, and seafood
5 - Conclusions
References
Chapter 8 - Intelligent Packaging
1 - Introduction
2 - Definitions and types of intelligent packaging
3 - Time and temperature indicators (TTIs)
3.1 - Essential technologies of TTI construction
3.1.1 - Diffusion-based indicators
3.1.2 - Enzymatic indicators
3.1.3 Polymer-based TTIs
3.2 - Examples of commercial TTIs application
3.2.1 - Dairy products
3.2.2 Meat products
3.2.3 Fish and fish products
3.2.4 Vegetables
3.3 - Overview of TTIs strengths and weaknesses
4 - Food freshness indicators
5 - Other intelligent packaging systems
5.1 - Integrity indicators
5.2 - Data carriers
5.3 - Sensors
6 - Intelligent packaging in food processing and distribution
7 - Summary
References
Chapter 9 - Active Packaging
1 - Introduction
2 - Antimicrobial agents
3 - Carbon dioxide emitters
4 - Antioxidant releasers
5 - Oxygen scavengers
6 - Ethylene absorbers
7 - Conclusion
Acknowledgments
References
Chapter 10 - Food Digestion Engineering
1 - Background
2 - Digestive system
3 - In vivo digestion
3.1 - Animal studies
3.2 - Human studies
3.2.1 - Parameters of interest in human studies
3.3 - Medical imaging techniques
3.4 - Outlook
4 - In vitro digestion
4.1 - Types of in vitro digestion models, applications, and limitations
4.1.1 - Static digestion models
4.1.2 - Dynamic digestion model
4.2 - Outlook
5 - In silico digestion
5.1 - Mouth
5.2 - Stomach
5.3 - Small intestine
5.4 - Colon
5.5 - Outlook
6 - Conclusions
References
Index
Back cover