ROBOTICS & AUTOMATION
Empowering Progress
Up to 25% off Essentials Robotics and Automation titles
Sustainable Food Processing and Engineering Challenges
- 1st Edition - March 16, 2021
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 7 1 4 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 7 1 5 - 2
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 re… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteSustainability 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.
- Covers the most trend topics and challenges of sustainable food processing and food engineering
- Brings developments in methods to reduce the carbon footprint of the food system
- Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering
Researchers, specialists, chemical engineers and professionals working in food processing. New product developers, Researchers, academics and professionals working in the food industry
- Cover
- Title page
- Contents
- Copyright
- Contributors
- Preface
- Chapter 1: Industry 4.0 Applied to Food
- Abstract
- 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
- 5. Food 4.0 framework
- 6. Discussions and future research avenues
- Chapter 2: Pasteurization of Juices with Non-Thermal Technologies
- Abstract
- 1. Introduction
- 2. Pulsed electric field treatment
- 3. High-pressure processing
- 4. High-pressure carbon dioxide processing
- 5. Sonication treatment
- 6. Ultraviolet treatment
- 7. Ozone processing
- 8. Conclusion
- Chapter 3: High-Pressure Processing; Principle, Applications, Impact, and Future Prospective
- Abstract
- Section 1
- Section 2
- Section 3
- Section 4
- Section 5
- Chapter 4: Cold Plasma
- Abstract
- 1. Introduction
- 2. General aspects
- 3. Effects of cold plasma and applicability in food processing
- 4. Advantages and disadvantages of cold plasma processing
- 5. Current status of cold plasma processing
- 6. Regulatory context of cold plasma processing
- 7. Perspectives
- Chapter 5: Pulsed Electric Field
- Abstract
- 1. Introduction
- 2. PEF: mechanism of electroporation or electropermeabilization
- 3. PEF: factors and their effects on biological tissues
- 4. PEF: applications in food processing
- Chapter 6: Ultraviolet Light-Assisted Titanium Dioxide Photocatalysis for Food Safety
- Abstract
- 1. Introduction
- 2. Photocatalytic properties of TiO2
- 3. TiO2/UV photocatalysis in the food industry
- 4. Potential usage in the food processing plant
- 5. Risks connected with nanomaterials—food and consumer safety
- 6. Nanofood materials—legislation regulatory issues
- 7. Conclusions
- Chapter 7: Bioplastic for Sustainable Food Packaging
- Abstract
- 1. Introduction
- 2. Types and forms of bioplastic food packaging
- 3. Improved barrier properties of bioplastic packaging
- 4. Developments of bioplastic food packaging
- 5. Conclusions
- Chapter 8: Intelligent Packaging
- Abstract
- 1. Introduction
- 2. Definitions and types of intelligent packaging
- 3. Time and temperature indicators (TTIs)
- 4. Food freshness indicators
- 5. Other intelligent packaging systems
- 6. Intelligent packaging in food processing and distribution
- 7. Summary
- Chapter 9: Active Packaging
- Abstract
- 1. Introduction
- 2. Antimicrobial agents
- 3. Carbon dioxide emitters
- 4. Antioxidant releasers
- 5. Oxygen scavengers
- 6. Ethylene absorbers
- 7. Conclusion
- Acknowledgments
- Chapter 10: Food Digestion Engineering
- Abstract
- 1. Background
- 2. Digestive system
- 3. In vivo digestion
- 4. In vitro digestion
- 5. In silico digestion
- 6. Conclusions
- Index
- No. of pages: 394
- Language: English
- Edition: 1
- Published: March 16, 2021
- Imprint: Academic Press
- Paperback ISBN: 9780128227145
- eBook ISBN: 9780128227152
CG
Charis M. Galanakis
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and expertise
research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria.Read Sustainable Food Processing and Engineering Challenges on ScienceDirect