Food Engineering Innovations Across the Food Supply Chain

Front cover
Half title
Full title
Copyright
Contents
Contributors
About the editors
Preface
Chapter1 - Understanding and building resilience in food supply chains
1.1 Introduction
1.2 The challenges for the supply chains of fresh produce
1.3 Quantifying resilience
1.4 Methodology
1.4.1 The supply chain index
1.4.2 Testing resilience empirically
1.4.3 Optimizing resilient supply chains
1.5 Case study and discussion
1.6 Concluding remarks
References
Chapter2 - Sustainable food systems
2.1 Introduction
2.2 Sustainability of food systems
2.2.1 Linear food system issues
2.2.2 Definition of sustainable food systems
2.2.3 Technoeconomic analysis
2.2.4 Life cycle analysis
2.3 Features of a sustainable food system
2.3.1 Circular economy principles
2.3.2 Sustainable agriculture
2.3.3 Localized food systems
2.3.4 Innovative increased shelf-life products to prevent waste
2.3.5 Integrated valorization pathways for food excess and by-products
2.4 A “zero-waste” approach for sustainable food systems
2.4.1 Transitioning to sustainable food systems
2.4.2 System strategies for sustainability
2.4.3 Sustainable food processing
2.4.4 Sustainable food and beverage initiatives in Australia
2.5 The future of sustainable food systems
Abbreviations
References
Chapter3 - Sustainability of the food supply chain; energy, water and waste
3.1 Introduction
3.2 Status of energy conservation
3.3 Fresh water demand
3.4 Food waste
3.5 Life cycle assessment
3.6 Process analysis and design
3.6.1 Applications to process analysis to energy conservation
3.6.2 Applications of process analysis to water conservation
3.6.3 Applications to process analysis to waste reduction
3.7 Conclusions and recommendations
Acknowledgments
References
Further reading
Chapter4 - Recovery of high-value compounds from food by-products
4.1 Introduction
4.2 Natural compounds recovered from plant-based by-products
4.2.1 Antioxidants
4.2.1.1 Vitamin C
4.2.1.2 Polyphenols
4.2.1.3 Carotenoids
4.2.1.4 Vitamin E
4.2.1.5 Solanesol
4.2.2 Dietary fibers
4.2.3 Plant-based proteins
4.2.4 Other bioactive compounds
4.3 High-value-added compounds from animal-based by-products
4.3.1 Bioactive peptides and polysaccharides
4.3.2 New trends in recovery of valuable compounds from animal by-products
4.3.2.1 New techniques for collagen recovery
4.3.2.2 Recovery other proteins from animal by-products
4.3.2.3 Recovery valuable compounds from dairy by-products
4.4 Antiviral compounds from food by-products
4.5 Concluding remarks
Acknowledgments
References
Chapter 5 - Recent developments in fermentation technology: toward the next revolution in food production
5.1 Introduction
5.2 Fermentation process engineering
5.2.1 Introduction
5.2.2 Fermentation process design
5.2.3 Fermenter design
5.2.3.1 Submerged fermenters
5.2.3.2 Solid-state fermenters
5.3 Industrial food fermentation
5.3.1 Advances in industrial vegetable fermentation
5.3.2 Advances in other fermentation processes
5.4 Recent developments in food fermentation
5.4.1 Innovations in traditional or “natural” food fermentation
5.4.2 Precision fermentation for production of food products ingredients
5.4.3 Fermentation for valorization of food waste
5.4.4 Fermentation and the alternative protein trend
5.5 Conclusion and future perspectives
References
Chapter 6 - Strategies to mitigate protein deficit
6.1 Introduction
6.2 Protein demand
6.3 Sustainability of alternative proteins sources
6.3.1 Plant
6.3.2 Meat and fish by products
6.3.3 Microbial
6.3.4 Insects
6.3.5 Algae
6.3.6 In vitro meat
6.4 Alternative protein extraction techniques
6.4.1 Acid-based extraction
6.4.2 Alkaline-based extraction
6.4.3 Enzyme assisted extraction
6.4.4 Ultrasound assisted extraction
6.4.5 Pulsed electric field assisted extraction
6.4.6 Microwave assisted extraction
6.5 Key determinants for the acceptance of alternative proteins
6.5.1 Food neophobia
6.5.2 Disgust
6.5.3 Environmental awareness
6.5.4 Health consciousness
6.5.5 Risk assessment
6.5.6 Personal experiences
6.5.7 Familiarity
6.5.8 Socio demographic factors
6.6 Health considerations
6.6.1 Digestibility
6.6.2 Cytotoxicity
6.6.3 Allergenicity
6.7 Conclusions
Acknowledgments
References
Chapter 7 - Key technological advances of extrusion processing
7.1 Introduction
7.2 Research approach
7.3 Analysis of material design properties
7.3.1 Reaction properties
7.3.2 Rheological properties
7.4 Analysis of processing conditions
7.4.1 Analysis of thermal stress profile
7.4.2 Analysis of thermomechanical stress profile and mixing characteristics
7.5 Concluding remarks
References
Chapter 8 - Key technological advances and industrialization of continuous flow microwave processing for foods and beverages
8.1 Introduction
8.2 Continuous flow microwave processing prototypes
8.2.1 First generation of continuous flow microwave processing technologies
8.2.2 Second generation of continuous flow microwave processing technologies
8.2.3 Third generation of continuous flow microwave processing technologies
8.3 Intellectual property
8.4 Conclusions
References
Chapter 9 - Update on emerging technologies including novel applications: radio frequency
9.1 Introduction
9.2 Radio frequency disinfestation of agricultural products
9.3 Radio frequency pasteurization of food products
9.4 Radio frequency pasteurization of food powders
9.5 Radio frequency tempering and thawing of frozen foods
9.6 Advantages and disadvantages of radio frequency processing
9.7 Mathematical modeling
9.8 Conclusions
References
Chapter 10 - Recent advances in freezing processes: an overview
10.1 Introduction
10.2 Noninvasive innovative freezing methods
10.2.1 Pressure shift freezing and pressure assisted freezing
10.2.2 Static electric and magnetic fields; impact on phase change and freezing
10.2.2.1 Interaction between atoms, molecules, and electric field
10.2.3 Possible mechanisms
10.2.3.1 Magnetic field assisted freezing; interaction between atoms, molecules, and magnetic field
10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing
10.3 Ultrasound assisted freezing
10.4 Substances regulating freezing process and final product quality
10.5 Chilling, superchilling, and supercooling
10.5.1 Chilling applied to foods
10.5.2 Impact of superchilling of food products quality
10.5.3 Alternative supercooling technology supported by external magnetic and electric fields
10.6 Conclusions
References
Chapter11 - Cooling of milk on dairy farms: an application of a novel ice encapsulated storage system in New Zealand
11.1 Introduction
11.2 Background
11.2.1 NZ milk cooling regulations
11.2.1.1 NZCP1 Version 5 amendment 2 (old milk cooling standards)
11.2.1.2 NZCP1 2017 (new milk cooling standards)
11.2.2 Electricity Tariffs
11.2.3 Milk cooling operations
11.2.3.1 Precooling
11.2.3.2 Cooling in storage vat
11.3 Options for further cooling of milk
11.3.1 Cooling towers
11.3.2 Instant chilling
11.3.3 Chilled water storage system
11.3.3.1 Chilled water storage system installed in Coldstream Downs farm, New Zealand: a case study
11.3.4 Ice storage systems
11.3.4.1 Ice-on-tube storage system
11.3.4.2 Packed bed ice encapsulated
11.3.5 Innovative approaches for ice encapsulation
11.3.5.1 Packed bed of graphite sphere containing PCM (water)
11.3.5.2 Ice slab storage system
11.4 Pilot scale ice slab storage system
11.4.1 Process description
11.4.2 System operation
11.4.2.1 Making ice (charging process-night)
11.4.2.2 Melting ice (discharging process-milking period)
11.4.3 Technical results
11.4.4 Cost analysis
11.5 Conclusions
Acknowledgment
References
Chapter 12 - Novel drying technologies using electric and electromagnetic fields
12.1 Introduction
12.2 Microwave and radio frequency drying
12.3 Electrohydrodynamic drying
12.4 Conclusions and perspectives
References
Chapter 13 - Electrostatic spray drying of high oil load emulsions, milk and heat sensitive biomaterials
13.1 Introduction
13.2 Principles of electrostatic spray drying
13.3 Applications of electrostatic spray drying
13.3.1 Whole milk, skim milk, and infant milk formulae
13.3.2 Colostrum and lactoferrin powders
13.3.3 Yoghurt powders
13.3.4 Oil encapsulation
13.4 Conclusions
References
Chapter14 - Dairy encapsulation systems by atomization-based technology
14.1 Introduction
14.2 Atomization-based technology for encapsulation
14.2.1 Spray drying
14.2.2 Spray chilling
14.2.3 Fluidized bed coating
14.3 Dairy ingredients as wall materials for encapsulation
14.3.1 Dairy proteins (casein/whey)
14.3.2 Lactose
14.3.3 Milk fat
14.3.4 Mixtures
14.4 Dairy ingredients as core materials for encapsulation
14.4.1 Lactoferrin
14.4.2 Peptides
14.5 Summary
References
Chapter15 - Three-dimensional (3D) food printing—an overview
15.1 Introduction
15.2 Overview
15.3 Hardware
15.4 Inks
15.5 Example applications
15.6 Commercial activity
15.7 Conclusion
Acknowledgments
References
Chapter 16 - Mathematical modeling—Computer-aided food engineering
16.1 Introduction
16.2 Engines of computer-aided food engineering: mechanistic modeling frameworks
16.2.1 Frameworks: general discussion
16.2.2 Details of one framework: distributed phase change with multiphase transport in a porous medium
16.2.3 Extending the above framework to quality and safety
16.3 Properties for the mechanistic models—prediction and integration
16.4 Multiphysics and multiscale
16.5 Process design and optimization
16.6 Food packaging design
16.7 Challenges in implementation
16.8 Conclusions and future directions
References
Chapter 17 - Chlorine dioxide technologies for active food packaging and other microbial decontamination applications
17.1 Introduction
17.2 Current uses of chlorine dioxide
17.2.1 Chemical methods of generating ClO2
17.2.2 Chemical mechanism proposed for the reduction of chlorite
17.2.3 Microbiological validation of the PCS and D-FENS
17.3 Next-generation ClO2 technologies
17.3.1 Disinfectant for environmentally friendly decontamination, all-purpose (D-FEND ALL)
17.3.2 Active food packaging concept using PLA
17.3.3 The Compartment of Defense active food packaging concept
17.3.4 The Biospray technology and the inactivation of Clostridiodes difficile spores
17.3.5 Chlorine dioxide to control mold (fungal spores)
17.4 Nonthermal processing for inactivating B. anthracis spores
17.4.1 Decontaminating bacterial spores on protective garment fabrics
17.4.2 Dry aerosol inoculation of fabrics
17.4.3 Alternative methods of decontamination
17.5 Conclusions
References
Chapter18 - Polymer packaging for in-pack thermal pasteurization technologies
18.1 Introduction
18.2 Packaging material options
18.3 Packaging selection criteria
18.3.1 Visual integrity
18.3.2 Gas barrier properties
18.3.3 Migration
18.4 Process–packaging interaction
18.4.1 Gas barrier properties
18.4.2 Polymer morphology and thermal properties
18.4.3 Dielectric properties
18.4.4 Migration
18.5 Storage studies of in-package pasteurized food products
18.5.1 Weight loss
18.5.2 Color
18.5.3 Lipid oxidation
18.5.4 Vitamins
18.5.5 Microbiology
18.6 Summary and future development
References
Chapter 19 - Innovations in Australia—A historical perspective
19.1 Introduction
19.2 Aboriginal food engineering
19.2.1 The food supply
19.2.2 Large-scale engineering works and traditional fish preservation
19.3 Colonial and postcolonial food engineering in Australia
19.3.1 The beginning
19.3.2 Australian innovation in food engineering and technology
19.3.2.1 Overview
19.3.2.2 Meat canning for the British market
19.3.2.3 Refrigeration
19.3.2.4 The dairy industry
19.3.2.5 Sugar milling and refining
19.3.2.6 Cereals: grain milling and production
19.3.2.7 Dehydration
19.3.2.8 Packaging
19.3.2.9 Separation
19.3.2.10 High-temperature short-time (HTST) canning
19.3.2.11 Recent research
19.4 Conclusion
Acknowledgments
References
Chapter 20 - Industry 4.0 and the impact on the agrifood industry
20.1 Introduction
20.1.1 Global megatrends impacting the agrifood system
20.1.2 Circular bioeconomy through the agrifood sector
20.2 Industry 4.0 applied to revolutionize the agrifood system
20.2.1 Developing a digitally connected agrifood sector
20.2.2 IoT in food manufacturing and retail: digital technologies, data insights, visualization, and interpretation
20.3 Current hurdles that are reducing uptake of digital technologies
20.4 Conclusion
References
Chapter 21 - Food Industry 4.0: Opportunities for a digital future
21.1 Introduction
21.2 Visual analytics on relevant literature
21.3 Characteristics of resilient customer-driven food chains
21.4 Conclusions
References
Chapter 22 - Potential applications of nanosensors in the food supply chain
22.1 Introduction
22.2 Nanosensors
22.2.1 Classification of nanosensors
22.2.1.1 Optical nanosensors
22.2.1.2 Chemical nanosensors
22.2.1.3 Electrochemical nanosensors
22.2.1.4 Bionanosensors
22.3 Potential applications of nanosensors in food supply chain
22.3.1 Detection of pesticides
22.3.1.1 Detection of organophosphates
22.3.1.2 Detection of carbofuran
22.3.1.3 Detection of dichlorodiphenyltrichloroethane
22.3.2 Detection of foodborne pathogenic bacteria
22.3.2.1 Salmonella sps
22.3.2.2 Escherichia coli
22.3.2.3 Vibrio cholera
22.3.3 Detection of food additives
22.3.3.1 Dyes
22.3.3.2 Sweeteners
22.3.4 Nanosensors in food packaging
22.4 Conclusion
References
Chapter 23 - Sensors for food quality and safety
23.1 Introduction
23.2 Food sensors market
23.3 Colorimetric sensors for food quality and safety
23.3.1 Detection of gases and volatile organic compounds
23.3.2 Detection of toxic molecules
23.3.3 Detection of heavy metals
23.3.4 Detection of biomolecules
23.4 Electrochemical sensors for food quality and safety
23.4.1 Voltammetric sensors
23.4.2 Potentiometric sensors
23.4.3 Impedimetric sensors
23.4.4 Conductometric sensors
23.4.5 Electrochemical biosensors
23.5 Recommendations and future direction
Acknowledgment
Abbreviations
References
Chapter 24 - Re-engineering bachelor’s degree curriculum in food engineering: Hypothesis and proposal
24.1 Introduction
24.2 Hypothesis
24.3 Designing a curriculum for degree programs
24.3.1 Food product realization engineering (Theme 3)
24.3.2 Transport processes in the gastrointestinal tract, metabolism, satiety, and health (Theme 4)
24.3.3 Environmental impact, food sustainability, and security (Theme 5)
24.4 Course content vis a vis management of student learning experience
24.5 Status of food engineering programs around the world
24.6 Concluding remarks
References
Chapter25 - Experience-based learning: Food solution projects
25.1 Introduction
25.2 EIT Food
25.2.1 Education at EIT Food
25.3 Food solution programs
25.3.1 Food solutions: program design at universities
25.3.1.1 Phase 1: Recruitment and selection of student teams
25.3.1.2 Phase 2: Solution development
25.3.1.3 Phase 3: Final competition
25.3.2 Food solutions: examples from 2018 to 2020
25.3.2.1 Circular Food Generator Track
25.3.2.2 Foodio and FoodMio food solutions master class
25.3.2.3 Building student skills in microalgae processing
25.3.2.4 Tasty macronutrients
25.3.2.5 EcoPack
25.3.2.6 From leaf to root—holistic use of vegetables
25.3.2.7 Product concepts for less refined ingredients
25.4 Intended learning outcomes
25.5 Conclusion
References
Chapter 26 - Food engineering innovations across the food supply chain: debrief and learnings from the ICEF13 congress an ...
26.1 Introduction
26.2 Biosystems engineering for food security and sustainability
26.2.1 Engineering safe and efficient food access, sustainable nutrition, and health for all
26.2.2 Alternative sustainable food sources
26.2.2.1 Life cycle assessment
26.2.2.2 Algae
26.2.2.3 Insects
26.2.2.4 Alternative crops
26.3 Sustainable food supply through-chain engineering for food waste reduction and transformation
26.3.1 Food waste reduction through product safety, quality, and preservation technologies
26.3.2 Other food waste prevention strategies
26.3.3 Upcycling of by-products to higher value co-products
26.3.3.1 Green extraction methods
26.4 Advances in refrigeration, freezing, and thawing
26.4.1 Refrigeration
26.4.2 Tempering and thawing
26.5 Thermal and nonthermal processing for food safety and preservation
26.5.1 Traditional thermal processing
26.5.2 High-pressure thermal processing
26.5.3 Dielectric heating
26.5.3.1 Microwave pasteurization, sterilization, and enzyme inactivation
26.5.3.2 Radiofrequency applications
26.5.4 Nonthermal processing
26.5.4.1 Cold plasma
26.5.4.2 High-pressure processing
26.5.4.3 Pulsed electric fields
26.6 Drying, predrying, and separation, technologies for preservation, and the incorporation of bioactives for health
26.6.1 Drying for developing regions
26.6.2 Advanced spray drying
26.6.3 Batch low-temperature drying for high value-added products
26.6.3.1 Advances in freeze drying
26.6.3.2 Ultrasound atmospheric freeze drying
26.6.3.3 Microwave-assisted drying
26.6.4 Membrane separation for nonthermal concentration and bioactive separation
26.6.5 Incorporation of bioactives, probiotics, and synbiotics
26.6.5.1 Dairy-based encapsulation
26.6.5.2 Plant-based encapsulation
26.6.5.3 Encapsulation for probiotic protection
26.6.6 Powder properties and functionality
26.7 Innovative technologies for food structuring and product enhancement
26.7.1 Extrusion for novel ingredient incorporation and texturization
26.7.2 New structures through 3D printing
26.7.3 Pulsed electric field structuring
26.7.4 High-pressure processing structuring
26.7.5 Cold plasma: from legume plant germination to powder functionalization
26.7.6 Precision fermentation and other methods for probiotic incorporation
26.8 Sustainable packaging innovations for increased food safety, stability, and quality monitoring
26.8.1 Biodegradable packaging materials
26.8.2 Packaging for in-pack microbial decontamination
26.8.3 High gas barrier properties of packaging for advanced food processing
26.8.4 In-packaging sensors for real-time response
26.8.5 Other aspects of packaging
26.9 In vitro and in vivo digestive systems
26.9.1 Biological and human-driven processing for improved in vivo processing
26.9.2 Oral processing impacts on bolus formation and digestion
26.9.3 Artificial stomachs and in vitro gastric digestion
26.9.4 In vitro gastric and intestinal digestions
26.9.4.1 Release of antibiotic compounds
26.9.4.2 In vitro starch digestion and glycemic index reduction
26.9.4.3 Processing evaluation
26.9.4.4 Evaluation of new material sources
26.9.4.5 Oil emulsion digestion
26.9.5 Intestinal digestion, prototype, and modeling
26.10 Industry 4.0 and sensor technologies to develop integrated food chain cyber-physical systems
26.10.1 Industry 4.0 for digital integration and real-time supply chain response
26.10.2 Sensors for supply chain digitalization
26.11 Re-engineering food engineering education to accommodate technological advances and societal challenges
26.12 Concluding remarks
References
Index
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