Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. - Explores how ultrasound treatment affects nutrients and bioactive compound retention - Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology - Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries. - Contains updated research on the synergistic mechanism of action of sonication and microwave for food processing, preservation, and extraction - Provides a comprehensive panorama of synergistic effect applications of sonication and microwave in meat, dairy, juice processing, and other food processing industries - Brings effective and economical extraction of biologically active constituents, including bioactive compounds, proteins, pectin, oils, etc., from various sources

Antonio Morata holds patents in wine technology specifically related to aging on lees, grape skin separation and brettanomyces analysis. All other Topic Editors declare no competing interests with regard to the Research Topic subject.

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies. Authoritative and cutting-edge, Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Approx.460 pages - Thoroughly explores novel applications of low-temperature unit operations in food industries - Brings innovative freezing technologies - Clarifies phase change of water, freezing processes, mass and heat transfer phenomena

This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

This book presents a comprehensive view of emerging smart technologies in various food processing sectors. Specifically, it covers smart technologies applied in food production, food manufacturing, food packaging, storage, distribution, and food supply chain. Contributing authors are the key scientists with diverse backgrounds in either industry or academia. The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics , livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing; upcycling technologies in food and sustainable value stream mapping in the food industry. This book will be a useful resource to graduate/undergraduate students and researchers in advanced food technology, practicing technologists/engineers in the food and related industries, food packaging industry, entrepreneurs and other scientists and technologists in smart and sustainable processes who seek information on design and development of these processes.

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. - Focuses on innovation across the food supply chain beyond the traditional food engineering discipline - Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs - Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact on scalability, safety, and quality, and technologies including High Pressure Processing, High Pressure Thermal Sterilization, Radiofrequency, Ultrasound, Ultraviolet, and Pulsed Electric Fields Processing. Ideal for food and process engineers, food technologists, equipment designers, microbiologists, and research and development personnel, this book covers the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies.

Modern agriculture needs to review and broaden its practices and business models, by integrating opportunities coming from different adjacent sectors and value chains, including the bio-based industry, in a fully circular economy strategy. Searching for new tools and technologies to increase crop productivity under optimal and sub-optimal conditions and to improve resources use efficiency is crucial to ensure food security while preserving soil quality, microbial biodiversity, and providing business opportunities for farmers. Biostimulants based on microorganisms or organic substances obtained from renewable materials represent a sustainable, efficient technology or complement to synthetic counterparts, to improve nutrient use efficiency and secure crop yield stability. Under the new European Union Regulation 2019/1009, plant biostimulants were defined based on four agricultural functional claims as follows: Plant biostimulants are products that stimulate plant nutrition processes independently of the product's nutrient content with the sole aim of improving one or more of the following characteristics of the plant and/or the plant rhizosphere: 1) nutrient use efficiency, 2) tolerance resistance to (a)biotic stress, 3) quality characteristics or 4) availability of confined nutrients in the soil or rhizosphere’. Many diverse natural substances and chemical derivatives of natural or synthetic compounds, as well as beneficial microorganisms, are cataloged as plant biostimulants including i) humic substances, ii) plant or animal-based protein hydrolysates, iii) macro and micro-algal extracts, iv) silicon, v) arbuscular mycorrhizal fungi (AMF) and vi) plant growth-promoting rhizobacteria (PGPR) belonging to the Azotobacter, Azospirillum and Rhizobium genera.