نوآوری‌های مهندسی غذا در زنجیره تأمین غذا

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) 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 Back cover