Smart Food Industry. The Blockchain for Sustainable Engineering. Volume I: Fundamentals, Technologies, and Management

Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production.Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainabile emerging technologies in food industries, and (iv) sustainable management in food industries.The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices. Cover Title Page Copyright Page Preface Table of Contents Part I - Fundamentals, Technologies, and Management 1. An Overview of the Trajectory of the Food Industry: Addressing Expanding Societal Needs and Demands 2. Concepts for Food Sustainable Production 3. Recent Changes in the Food Supply Chain: Driving to Sustainability 4. The Sustainability Roadmap for the Food Industry 4.0 5. Eco‐friendly and Cost‐effective Methods Applied to Sustainable Food Industries Part II - Conventional Technologies in the Food Industry 6. Sterilization Methods 7. Electromagnetic Radiation: A New Approach to Sustainable Development in Food Sectors 8. Cooling 9. Food Freezing: Transformation of Conventional Technology to Smart Processing 10. Food Drying 11. Extrusion for the Sustainable Development of Novel Foods: Basics, Principles, and Applications Part III - Sustainability Emerging Technologies in Food Industries 12. Ultrasound 13. Electrolyzed Water: An Innovative Alternative in the Food Industry 14. High Hydrostatic Pressure Processing 15. Application of Microwave Heating in Food Processing: Current Trends, Challenges and Prospects 16. Ohmic Heating: Design, Thermal Performance, and Applications in Food Processing 17. Microencapsulation of Functional Foods Part IV - Sustainable Management in Food Industries 18. Wastewater Treatment in Sustainable Food Industries 19. Strategies for Food Waste Valorizations and Products 20. Food Waste Through Our Body: The Greatest Impact at the End of the Supply Chain Index