Sustainable Food Processing and Engineering Challenges

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
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