TY - CHAP

T1 - Implementation of Emerging Technologies

AU - Barba, F. J.

AU - Orlien, Vibeke

AU - Mota, Maria J.

AU - Lopes, Rita P.

AU - Pereira, Sonia A

AU - Saraiva, Jorge A.

PY - 2016

Y1 - 2016

N2 - Novel processing technologies have been gaining interest among food researchers due to their lower impact on nutritional and sensory properties of the products compared to the conventional thermal techniques. In this chapter some of the most well-studied (eg, high-pressure processing, pulsed electric fields, ohmic heating, microwave, and ultrasound) emerging technologies are briefly reviewed. Most of these technologies have found niche applications in the food industry, replacing or complementing conventional preservation technologies. Thereby, data on commercialization, energy, and microbial safety are presented and discussed with an ultimate goal to explore strategies for their implementation in the food industry. Novel thermal and nonthermal technologies have shown clear environmental benefits by improving the overall energy efficiency of the process and reducing the use of nonrenewable resources. Lastly, studies with specific examples of the implementation of these novel processing technologies in food industry are described, focusing on the application of high-pressure processing and pulsed electric fields to orange juice, milk, and oysters. Higher implementation costs were observed for the emerging processing technologies compared to the conventional processing technologies, which can be explained by the fact that the industrial application of these novel technologies is still under development. In the future the costs are expected to reduce with further technology advances and their increasing implementation in the industry.

AB - Novel processing technologies have been gaining interest among food researchers due to their lower impact on nutritional and sensory properties of the products compared to the conventional thermal techniques. In this chapter some of the most well-studied (eg, high-pressure processing, pulsed electric fields, ohmic heating, microwave, and ultrasound) emerging technologies are briefly reviewed. Most of these technologies have found niche applications in the food industry, replacing or complementing conventional preservation technologies. Thereby, data on commercialization, energy, and microbial safety are presented and discussed with an ultimate goal to explore strategies for their implementation in the food industry. Novel thermal and nonthermal technologies have shown clear environmental benefits by improving the overall energy efficiency of the process and reducing the use of nonrenewable resources. Lastly, studies with specific examples of the implementation of these novel processing technologies in food industry are described, focusing on the application of high-pressure processing and pulsed electric fields to orange juice, milk, and oysters. Higher implementation costs were observed for the emerging processing technologies compared to the conventional processing technologies, which can be explained by the fact that the industrial application of these novel technologies is still under development. In the future the costs are expected to reduce with further technology advances and their increasing implementation in the industry.

KW - Environmental impact

KW - Food industry

KW - High pressure

KW - Microwave

KW - Ohmic heating

KW - Processing costs

KW - Pulsed electric fields

KW - Radiofrequency

KW - Safety

KW - Ultrasound

U2 - 10.1016/B978-0-12-803751-5.00007-6

DO - 10.1016/B978-0-12-803751-5.00007-6

M3 - Book chapter

AN - SCOPUS:84987864066

SN - 9780128037515

SP - 117

EP - 148

BT - Innovation Strategies in the Food Industry

A2 - Galanakis , Charis

PB - Academic Press

ER -