Nonthermal Processing in Agri-Food-Bio Sciences

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission.

The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Auteur

Dr. Anet Rezek Jambrak is a Professor in the Faculty of Food Technology and Biotechnology at University of Zagreb in Zagreb, Croatia

Contenu

Part 1: Introduction

1. Sustainability in food science and food industry: where are we now? - Viewpoints of the EFFoST Working Group on Sustainable Food Systems

Felix Schottroff, Henry Jaeger, Sergiy Smetana, Arthur Robin, Kelly Fourtouni, Anet Rezek Jambrak, Hugo de Vries

2. Innovative processing: from raw material (culture), harvesting, post harvesting, processing, and applications - Alexandrina Sirbu

Part 2: Mechanism of action of nonthermal processing technologies (NTP) - part title

3 Fundamental mechanisms of action

Engineering and nonthermal technologies: process optimization through kinetic modelling - George Katsaros, Varvara Andreou and Marianna Giannoglou

4 Electro-technologies: pulsed electric fields, cold plasma, radio-frequency and oscillating magnetic fields, electrohydrodynamic processing, electron beam processing and ionizing radiation - Ilknur Ucak, Maliha Afreen, Evgenia Benova, Plamena Marinova, Todor Bogdanov, Maria Turtoi, Livia Paträcu, Iuliana Aprodu

5 Pressure-based technologies: high pressure processing; supercritical and subcritical fluid processing - Zoya Okun and Avi Shpigelman

6 Mechanical technologies: ultrasound, and hydrodynamic cavitation. - Kaouther Kerboua, Djihane Mazouz, Imen Hsaounia, Oualid Hamdaoui

7 Non-electro-technologies: gamma rays, UV light, pulsed light, ozonation, photodynamic and membrane processing - Pulsed Light Gianpiero Pataro, Giovanna Ferrari

8 Non-electro-technologies: gamma rays, UV light, ozone, photodynamic and membrane processing - Padma Ishwarya S, Muhammad Haseeb Ahmad, Nandu Lal A M, Silpa V, Venkatesh T

Part 3: Implementation of novel nonthermal technologies in agri-food-bio sciences

9. Nonthermal Processing Technologies: Synergies and new applications in food engineering - Maria Tsevdou; George Dimopoulos; Eleni Gogou; Efimia Dermesonlouoglou, Petros Taoukis

10. Implementation of novel nonthermal plasma air cleaner in a plant factory - Masaaki Okubo

11. LED-based photosensitization - a prospect for visible light-driven nonthermal fresh produce sanitation - Zivile Luksiene

12. Electrospinning Technology: Its Process Conditions and Food Packaging Applications

Gulden Goksen, Nisha P

13. Application of encapsulation technology in the agri-food sector - Marko Vincekovic and Slaven Juric

Part 4. Nonthermal processing legislation

14. Overview of legislation across the globe, diagnostics and standards which provide a legal and regulatory framework in which NTP is used worldwide - Nada Smigic, Ilija Djekic

15. Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines - Edward Ebert, Kemal Aganovic

16. Industry implementation (scale-up): Clients' experience towards understanding of how regulations are affecting novel product development - Yuthana Phimolsiripol, Noppol Leksawasdi, Choncharoen Sawangrat

17. Supercritical fluids as a tool for sustainable manufacturing of added value products -

MaSa Knez Hrncic, Darija Cör, Zeljko Knez

Part 5 Mechanisms of validation of nonthermal processes in biomaterials and agri-food applications

18 Current validation of NTP technologies and overview of their current and potential implementation in the production chain including agri-food wastes - Urszula Tylewicz, Juan Manuel Castagnini, Silvia Tappi, Santina Romani, Pietro Rocculi, Marco Dalla Rosa

Part 6. Sustainable perspective of nonthermal technologies

19. New product development from marine sources and side streams valorization using nonthermal processing technologies - Theofania Tsironi, Ioanna Semenoglou, Petros Taoukis

20. Efficient production of functional and bioactive compounds and foods for use in food, pharma, cosmetic and other industries - Avi Shpigelman

21. Decontamination of fruit juices by combination of high intensity pulsed light and other nonthermal technologies - Taner Baysal and Özge Tastan

22. FOOD-ON-A-CHIP: RELEVANCE OF MICROFLUIDICS IN FOOD PROCESSING -

Giri Nandagopal M S, Sriram Krishnamurthy, Venkatesh Thulasiraman

Part 7. Food waste management and sustainable parameters analysis

21. Analysis and comparison of environmental impacts of nonthermal food technologies - Ilija Djekic, Igor Tomasevic

22. Emerging non-thermal processing of food waste and by-products for sustainable food systems - selected cases - Aleksandra P. Djukic-Vukovic, Dragana D. Mladenovic, Jelena D. Pejin, Ljiljana V. Mojovic

23. Strategies for commercializing scientific results and combining separate processes into complex technologies - Umm E Ruman1, Muhammad Zubair, Mujahid Farid , Sajjad Hussain Summra, Muhammad Faizan Nazar, Muhammad Asif Hanif

24 Sustainable processing through efficient use of energy and minimizing waste production

Anubhav Pratap-Singh, Shaba Noore, Ronit Mandal, Anika Singh

25. Food Safety and Security (HACCP and HAZOP) for Consumers and Workers (Nonthermal Technologies and their use) - Muhammad Kamran Khan, Muhammad Imran, Muhammad Haseeb Ahmad, Rabia Shabir Ahmad, Farid Chemat, Aliza Zulifqar

Part 8. Success stories of industrial implementation of nonthermal technologies

26.: Innovative success stories on commercial non-thermal technologies - interviews of major food industries working in this area - Yuthana Phimolsiripol, Kasemsak Uthaichana, Noppol Leksawasdi and Choncharoen Sawangrat