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Microwave-Assisted Extraction for the Valorization of Agro-Industrial Waste
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
Camella Anne Arellano, Angelica Corpuz, Loc Thai Nguyen
MW technology has been applied in various fields due to its notable benefits. Some popular applications in the food industry include drying, heating or cooking, extraction, pasteurization, and preservation (Nguyen et al., 2020). The unique features of the microwave play a critical role in improving the quality and safety of food products (Zhang et al., 2017; Marić et al., 2018). MW technology may also be used to synthesize organic, inorganic, and organometallic compounds. Other applications include pre-treatment of environmental or biological samples for subsequent analysis or processing (Gomez et al., 2020). Some chemical processing techniques such as distillation, membrane separation, and adsorbent regeneration can also benefit from this technique (Li et al., 2019).
Seducing the conshuman
Published in Peter Joore, Guido Stompff, Jeroen van den Eijnde, Applied Design Research, 2022
The developments in the food industry in recent years have focused on convenience, health, and sustainability. We see an increasing role for the transitions that are seen worldwide as fundamental challenges for humans to improve the world, e.g., the United Nations Sustainable Development Goals. In the Netherlands, conshumans are used to having a wide range of affordable, tasty, and convenient food products. The big challenge is to seduce these same conshumans to start eating healthy and sustainable foods.
Influence of Nanoparticles on the Shelf Life of Food in Packaging Materials
Published in Sanjay Mavinkere Rangappa, Parameswaranpillai Jyotishkumar, Senthil Muthu Kumar Thiagamani, Senthilkumar Krishnasamy, Suchart Siengchin, Food Packaging, 2020
Malinee Sriariyanun, Atthasit Tawai, Yu-Shen Cheng
The current trends of the food industry worldwide are targeted to meet consumer demand for safe and fresh food with high quality in terms of nutrition. Due to the development of global trading and advancement in logistics business, the management in process chains of food production has been modified from how it was. The fresh products as raw materials from agricultural fields and husbandry farms in local areas are transported across the country in shorter periods of time by using highly developed transportation systems to the consumers in modern trade channels or to the food processing industries. Fresh foods are processed to make modern forms of food products with the concept of ready to cook” and “ready to eat” or “instant meal” to provide the comfortable life the consumers want. Due to current living styles of human activities, the need of processed foods in the global market is rising, with a challenge to meet strict food safety regulations. Additionally, to increase the benefit of food business, it is necessary for both fresh foods and processed food, to maintain their food nutrition and sensory quality of product during the period of time used from when they are produced to when they are consumed. Thus, the development of food packaging materials has been motivated to find a novel, cost-effective, and safe method for food transportation, delivery, and storage from producers to sellers, and to consumers.
Effect of neem gum on water sorption, biodegradability and mechanical properties of thermoplastic corn starch-based packaging films
Published in Indian Chemical Engineer, 2022
M. Anubha, R. Saranya, C. Chandrasatheesh, J. Jayapriya
Packaging has a major role in preserving and maintaining the product grades and freshness of food products to extend their shelf-life along the supply chain until consumption. Plastics are the most common materials used as packaging for agricultural, horticultural and animal products in the food industry to prevent product spoilage due to physical, chemical and biological deterioration [1,2]. The packaging industry is the principal consumer of plastics and uses up almost 36% of global plastic production [3]. This sector is also the largest contributor to plastic waste, generating almost over a million tons of non-degradable waste per year [4]. Therefore, alternate packaging technologies must ideally be able to offer food protection while also fulfilling other criteria, including energy and material cost-effectiveness, social and environmental consciousness, and compliance to strict regulations on pollutants and the disposal of municipal solid waste. A lot of research has been done in the packaging sector to replace the polluting plastic materials with biodegradable and edible films made of plant carbohydrates and proteins [1,5,6]. Yet, the availability of biodegradable packaging materials is often very limited in developing countries, especially for rural producers. This lack of biodegradable packaging materials is a major constraint in the supply chain of good-quality tropical agricultural products, horticultural and animal products.
Influence of process variables on the drum drying of mango pulp
Published in Drying Technology, 2018
Silvia Pimentel Marconi Germer, Isabela Portelinha Tonin, José Maurício de Aguirre, Izabela Dutra Alvim, Cristhiane Caroline Ferrari
Food industry has been guiding its activities in response to a growing demand for healthier, clean label, and natural products. In this context, fruits have been used as macroingredients in new formulations, attending the current consumer demand related to healthiness and naturalness.[1] Furthermore, the addition of fruits gives quality aspects, such as sweetness, texture, color, flavor, fiber content, vitamins, and antioxidants, and can also result in the minimization of the use of additives.[2,3]