Optimization in Food Engineering (Contemporary Food Engineering)

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Now, acceptance of food products very often depends on perceived benefits and risks associated with the food. Popular views of food processing technologies matter.

Food technology

Especially innovative food processing technologies often are perceived as risky by consumers [1]. Acceptance of the different food technologies varies. While pasteurization is well recognized and accepted, high pressure treatment and even microwaves often are perceived as risky. Studies by the Hightech Europe project found that traditional technologies were well accepted in contrast to innovative technologies.

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Consumers form their attitude towards innovative food technologies through three main mechanisms: First, through knowledge or beliefs about risks and benefits correlated with the technology; second, through attitudes based on their own experience; and third, through application of higher order values and beliefs.

Rogers defines five major criteria that explain differences in the acceptance of new technology by consumers: complexity, compatibility, relative advantage, trialability and observability [6]. Acceptance of innovative technologies can be improved by providing non-emotional and concise information about these new technological processes methods. The HighTech project also suggests that written information has a higher impact on consumers than audio-visual information.

From Wikipedia, the free encyclopedia. Food portal. State of the art in benefit-risk analysis: Consumer perception. Archived from the original on 5 December Retrieved 1 February Consumer acceptance of high-pressure processing and pulsed-electric field: a review. Be the first to write a review. Add to Wishlist. Ships in 7 to 10 business days.

Link Either by signing into your account or linking your membership details before your order is placed. Description Table of Contents Product Details Click on the cover image above to read some pages of this book! Series Editor's Preface p. All Rights Reserved.

Food Engineering Today - José M Aguilera

In Stock. Understanding the Science of Food From molecules to mouthfeel. Eating Animals. Molecular Gastronomy Exploring the Science of Flavor. Signals are displayed in the form of optical colorimetric, fluorescence, chemiluminescence, and surface plasmon resonance or electrical voltammetry, impedance, and capacitance or any other preferred format Figure 1.

Classification of sensors are discussed elaborately elsewhere [ 8 , 9 ]. Classification of biosensors based on transducer and bio-recognition elements used in food analysis [ 10 ]. A growing demand for biosensing technologies exists in food sustainability, covering all five top challenges, as mentioned above. One of the challenges is new energy sources, as the current reliance on fossil fuels has limited its availability, with potential pollution consequences [ 11 ]. To tackle the energy challenge, bioelectrochemical systems BES are emerging in the discovery of sustainable electricity sources, chemical production, resource recovery, and waste remediation [ 12 ].

These unique systems can convert in both directions between chemical energy and electrical energy using microbes as catalysts derived from organic wastes, such as lignocellulosic biomass and low-strength wastewaters. The systems can be designed to produce electrical energy which can be used to produce hydrogen, caustic and peroxide; to recover metals and nutrients; or to remove recalcitrant compounds.

UCD Food Refrigeration and Computerized Food Technology

New concepts and innovative designs have been introduced to these systems for novel separators, electrodes, and catalysts Figure 2. Schematic overview of various types of bio-electrochemical systems BESs [ 11 ]. Global land degradation is one of the biggest challenges in food production due to rapid urbanization, industrialization, pollution, and unsustainable land use.

In the past few decades, land degradation is wide-spread severely to On the other hand, bioremediation as a promising technology in degraded and polluted land restoration has its potential field limitations. Encouragingly, novel advancements in biotechnology create new directions in sustainable land restoration, such as using enzymes with high specificity, producing microbial consortia, and applying plants with microbial partners [ 14 ].

The main concerns are that the land restoration must be contaminant- and site-specific to fit soil and its social conditions of the related areas; and that the restoration activities must be correlated to additional benefits, such as industrial bioproducts, biofuel and biomass products, and soil carbon sequestration Figure 3. Schematic representation of coupling bioremediation with bioenergy and other value-added products generation for supporting a bio-based economy [ 14 ]. Biosensors with electrochemical impedance spectroscopy have been widely applied to sustainable food production, which uses a small amplitude AC voltage in its sensing electrode to measure the current response as a frequency [ 15 ].

The all-electrical nature of impedance biosensors gives it potential for being developed into portable sensors for environmental monitoring and studies. For example, an impedance biosensor is developed to detect two endocrine disrupting chemicals, BDE and norfluoxetine, with their detection limits of 1. Although impedance biosensors are widely studied in academic research, their commercialization has been limited by several factors: complexity of impedance detection, stability of biomolecule immobilization, smaller analytes, and susceptibility to nonspecific absorption.

Current research should focus on overcoming these limitations to facilitate the commercialization of impedance biosensors and their use in sustainable food production. Inspired by the natural bio-recognition elements, synthetic receptors are designed to mimic their function with better attributes such as sensitivity, robustness, and detection range. Novel advances, such as toggle switches, synthetic entities mimicking natural molecules, and gene networks, facilitate the redesign of switchable functions and sensing elements.

Examples of related biosensing technologies are: synthetic cell-based biosensors; artificial liposomes; and bioinspired synthetic molecules like biomimetics, molecular imprinting polymers, aptamers, peptide nucleic acids, and ribozymes. These biosensing technologies have been widely applied to molecule sensing, biofuel production, waste degradation, and fine chemical production [ 17 , 18 ].

Foodomics, or the food fingerprint, is about the nutritional values, quality and authenticity, and safety and security of foods [ 19 ]. Integrated analytical technologies relying on novel platforms can be used to define food fingerprint in various foods. Associated analytical technologies include advanced analytical techniques, phytochemistry, food chemistry, bioinformatics, and biosensors. Challenges arise when applying the integrated analytical technologies to food productions and its security and sustainability related to globalized environmental changes [ 20 ].

Powerful analytical approaches are expected to discover novel biomarkers, to ensure food qualities, to secure food safety, and to facilitate individual peculiarities and personalized prognosis in food production. Current challenges in microfluidics development are its microfabrication techniques, electrokinetic and hydrodynamic flows, and electrochemical detection [ 22 ]. In its microfabrication techniques, polymers are interesting materials as they are tailorable to fit specific applications.

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Although its hydrodynamic flows are commonly used because of its higher reproductivity, its electrokinetic feature is distinctive in its roles of controlling multi-channel on a microchip in microfluidics. Furthermore, its electrochemical detection with high compatibility and inherent miniaturization properties surpasses fluorescence to be a natural detection principle, even though the latter has been the most widely used detection technique in microfluidics.

A Schematic representation of fluidic layers of the immunoreaction chip used in the detection of algal toxins. Valves and columns are clarified by different colors: red grey in print versions for regular valves for isolation , blue dark grey in print versions for sieve valves for trapping protein A beads loaded in the column module and green light grey in print versions indicates the immune columns by loading of microspheres.

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B Optical micrograph of the microfluidic chip. The various channels have been loaded with food dyes to help visualize the different components of the microfluidic chip: control line colors are as in A , plus green light grey in print versions for fluidic channels. A penny coin diameter C Optical micrograph of the central area of the chip containing seven immunoreaction columns.

Inset: a snapshot of the protein A beads loading process in action [ 22 ].

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  4. Food safety, as one of the primary goals in food analysis, is a significant health concern in both animal and human lives. The development of analytical technologies in food safety ensures it thrives corresponding to the increasing interest in and focus on safety concerns of food supply. Conventional methods in food safety analysis are labor intensive, time consuming, and requires skilled technicians. The application of microfluidics in food safety analysis sheds new lights on efficient and rapid detection of foodborne toxins, allergens, pathogens, toxic chemicals, heavy metals, and other contaminants [ 23 ].

    The features of microfluidics, such as its miniaturize-ability, portable and reducible sample and reagent volumes, make it an ideal technology in food sustainability development. Current challenges in the application of microfluidics to food sustainability are complex food matrix preparation and complex fabrication steps. These challenges can be tackled by leveraging physical properties based on specific testing targets, developing diverse microfluidic platforms for real food analysis, and integrating biomolecules such as food proteins and DNA into microfluidic systems [ 24 , 25 ].

    The combination of electrochemical microfluidic and cell culture technologies represents a novel analytical technique in food analysis. It can detect food allergen induced changes in cell morphology and cell metabolism to simultaneously facilitate the detection of food safety [ 26 ]. The cell changes can be detected using microfluidic chips fabricated with gold electrodes as a cell-based electrochemical assay without anti-DNP antibodies. The response from the reported assay has options for qualitative and quantitative analysis of food allergens.

    Results were compared with an enzyme-linked immunosorbent assay ELISA detecting inflammatory cytokines released by the cultured cells. The cell allergic responses were confirmed as detectable with real-time and accurate properties, providing a rapid, low cost, and prototyped biosensing microfluidic technology.

    Nanomaterials, with its technology in biosensing are the most promising tool in dealing with health, energy, and environmental issues related to populations in the world [ 27 ]. Nanomaterials are defined as particles less than nm in at least one dimension of size. Nanotechnology and its development in agriculture has been significantly expanded to various fields [ 28 ]. These fields include food production, crop protection, pathogen and toxin detection, water purification, food packaging, wastewater treatment, and environmental remediation.

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    Optimization in Food Engineering (Contemporary Food Engineering) Optimization in Food Engineering (Contemporary Food Engineering)
    Optimization in Food Engineering (Contemporary Food Engineering) Optimization in Food Engineering (Contemporary Food Engineering)
    Optimization in Food Engineering (Contemporary Food Engineering) Optimization in Food Engineering (Contemporary Food Engineering)
    Optimization in Food Engineering (Contemporary Food Engineering) Optimization in Food Engineering (Contemporary Food Engineering)
    Optimization in Food Engineering (Contemporary Food Engineering) Optimization in Food Engineering (Contemporary Food Engineering)
    Optimization in Food Engineering (Contemporary Food Engineering) Optimization in Food Engineering (Contemporary Food Engineering)
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