Food processing and preservation in the Food Industry 4.0 era

verfasst von

Gulay Ozkan, Sebahattin Serhat Turgut, Busra Gultekin Subasi, Esra Capanoglu, Tuba Esatbeyoglu, Aberham Hailu Feyissa

Abstract

The fourth industrial revolution has been gaining great attention since last year and has resulted in the dissemination of the use of digital technologies throughout the food production chain. In the Food Industry 4.0 era, modeling and digital twins are crucial tools for sustainability and safety in food manufacture. In addition to these, emerging food processing techniques have been widely taken into consideration to obtain food products with improved final characteristics and reduced impact on the environment. This chapter will highlight the roles of modeling and digitalization (focusing on digital twins) in food processing and preservation as well as the potential to use both jointly. Besides, recent studies that applied novel processing techniques including pulsed electric field, ultrasound, high hydrostatic pressure, and cold plasma have been covered in detail by emphasizing the purpose of the treatment, operating conditions, and outcomes as well as their adaptation potential for modeling and digitalization.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

Technische Universität Istanbul
Suleyman Demirel University
Technical University of Denmark
Aarhus University

Typ

Beitrag in Buch/Sammelwerk

Seiten

99-120

Anzahl der Seiten

22

Publikationsdatum

2024

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Medizin (insg.), Immunologie und Mikrobiologie (insg.)

Ziele für nachhaltige Entwicklung

SDG 2 – Kein Hunger

Elektronische Version(en)

https://doi.org/10.1016/B978-0-443-15516-1.00006-2 (Zugang: Geschlossen)