Food Engineering Innovations Across the Food Supply Chain

518 Pages·2021·77.308 MB·English

by  Pablo Juliano, Kai Knoerzer, Jay Sellahewa, Minh H. Nguyen, Roman Buckow

Food Engineering
Innovations Across the
Food Supply Chain

Food Engineering
Innovations Across the
Food Supply Chain
Edited by
Pablo Juliano
CSIRO Agriculture and Food, Australia
Kai Knoerzer
CSIRO Agriculture and Food, Australia
Jay Sellahewa
UNSW Sydney, Australia
Minh H. Nguyen
University of Western Sydney and University of Newcastle, Australia
Roman Buckow
University of Sydney, Australia
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Contents
Contributors ........................................................................................................................................xvii
About the editors ...............................................................................................................................xxiii
Preface .................................................................................................................................................xxv
CHAPTER 1 Understanding and building resilience in food supply chains ..........1
R. García-Flores, Simon Allen, Raj Gaire, P. Johnstone, D. Yi, J. Johnston,
T. White, D. Scotland, Lilly Lim-Camacho
1.1 Introduction .................................................................................................................1
1.2 The challenges for the supply chains of fresh produce ...............................................4
1.3 Quantifying resilience .................................................................................................5
1.4 Methodology ...............................................................................................................6
1.4.1 The supply chain index ......................................................................................6
1.4.2 Testing resilience empirically ............................................................................7
1.4.3 Optimizing resilient supply chains ....................................................................8
1.5 Case study and discussion ...........................................................................................9
1.6 Concluding remarks ..................................................................................................11
References .........................................................................................................................13
CHAPTER 2 Sustainable food systems ............................................................15
Paulomi (Polly) Burey, Sunil K. Panchal, Andreas Helwig
2.1 Introduction ...............................................................................................................15
2.2 Sustainability of food systems ...................................................................................15
2.2.1 Linear food system issues................................................................................15
2.2.2 Definition of sustainable food systems ............................................................19
2.2.3 Technoeconomic analysis ................................................................................20
2.2.4 Life cycle analysis ...........................................................................................20
2.3 Features of a sustainable food system .......................................................................21
2.3.1 Circular economy principles ...........................................................................21
2.3.2 Sustainable agriculture ....................................................................................22
2.3.3 Localized food systems ...................................................................................26
2.3.4 Innovative increased shelf-life products to prevent waste ...............................26
2.3.5 Integrated valorization pathways for food excess and by-products ................27
2.4 A “zero-waste” approach for sustainable food systems ............................................31
2.4.1 Transitioning to sustainable food systems .......................................................31
2.4.2 System strategies for sustainability .................................................................32
2.4.3 Sustainable food processing ............................................................................34
2.4.4 Sustainable food and beverage initiatives in Australia ....................................35
v
vi Contents
2.5 The future of sustainable food systems .....................................................................37
Abbreviations ....................................................................................................................37
References .........................................................................................................................38
CHAPTER 3 Sustainability of the food supply chain; energy, water
and waste ..................................................................................47
Dennis R. Heldman
3.1 Introduction ...............................................................................................................47
3.2 Status of energy conservation ....................................................................................48
3.3 Fresh water demand ...................................................................................................48
3.4 Food waste .................................................................................................................50
3.5 Life cycle assessment ................................................................................................52
3.6 Process analysis and design .......................................................................................53
3.6.1 Applications to process analysis to energy conservation ................................54
3.6.2 Applications of process analysis to water conservation ..................................55
3.6.3 Applications to process analysis to waste reduction .......................................56
3.7 Conclusions and recommendations ...........................................................................57
Acknowledgments .............................................................................................................58
References .........................................................................................................................59
Further reading ..................................................................................................................60
CHAPTER 4 Recovery of high-value compounds from food by-products ............61
Jiadai Wu, Katherine Blackshaw, Junlae Cho, Nooshin Koolaji, Jimmy Yun,
Aaron Schindeler, Peter Valtchev, Fariba Dehghani
4.1 Introduction ...............................................................................................................61
4.2 Natural compounds recovered from plant-based by-products...................................63
4.2.1 Antioxidants ....................................................................................................63
4.2.2 Dietary fibers ...................................................................................................70
4.2.3 Plant-based proteins ........................................................................................71
4.2.4 Other bioactive compounds .............................................................................71
4.3 High-value-added compounds from animal-based by-products................................72
4.3.1 Bioactive peptides and polysaccharides ..........................................................74
4.3.2 New trends in recovery of valuable compounds from animal by-products .....74
4.4 Antiviral compounds from food by-products ............................................................77
4.5 Concluding remarks ..................................................................................................78
Acknowledgments .............................................................................................................80
References .........................................................................................................................80
CHAPTER 5 Recent developments in fermentation technology: toward the
next revolution in food production ...............................................89
Netsanet Shiferaw Terefe
5.1 Introduction ...............................................................................................................89
Contents vii
5.2 Fermentation process engineering .............................................................................89
5.2.1 Introduction .....................................................................................................89
5.2.2 Fermentation process design ...........................................................................91
5.2.3 Fermenter design .............................................................................................92
5.3 Industrial food fermentation ......................................................................................94
5.3.1 Advances in industrial vegetable fermentation ...............................................94
5.3.2 Advances in other fermentation processes ......................................................95
5.4 Recent developments in food fermentation ...............................................................96
5.4.1 Innovations in traditional or “natural” food fermentation ...............................97
5.4.2 Precision fermentation for production of food products ingredients ..............98
5.4.3 Fermentation for valorization of food waste .................................................100
5.4.4 Fermentation and the alternative protein trend ..............................................101
5.5 Conclusion and future perspectives .........................................................................101
References .......................................................................................................................102
CHAPTER 6 Strategies to mitigate protein deficit ..........................................107
Periaswamy Sivagnanam Saravana, Viruja Ummat, Colm O’Donnell,
Brijesh Tiwari
6.1 Introduction .............................................................................................................107
6.2 Protein demand ........................................................................................................109
6.3 Sustainability of alternative proteins sources ..........................................................109
6.3.1 Plant ...............................................................................................................110
6.3.2 Meat and fish by products .............................................................................112
6.3.3 Microbial .......................................................................................................113
6.3.4 Insects ............................................................................................................114
6.3.5 Algae .............................................................................................................115
6.3.6 In vitro meat ..................................................................................................116
6.4 Alternative protein extraction techniques ................................................................117
6.4.1 Acid-based extraction ....................................................................................117
6.4.2 Alkaline-based extraction ..............................................................................118
6.4.3 Enzyme assisted extraction ...........................................................................118
6.4.4 Ultrasound assisted extraction .......................................................................119
6.4.5 Pulsed electric field assisted extraction .........................................................119
6.4.6 Microwave assisted extraction .......................................................................120
6.5 Key determinants for the acceptance of alternative proteins ...................................120
6.5.1 Food neophobia .............................................................................................120
6.5.2 Disgust ...........................................................................................................121
6.5.3 Environmental awareness ..............................................................................121
6.5.4 Health consciousness .....................................................................................121
6.5.5 Risk assessment .............................................................................................121
6.5.6 Personal experiences .....................................................................................122
viii Contents
6.5.7 Familiarity .....................................................................................................122
6.5.8 Socio demographic factors ............................................................................122
6.6 Health considerations ..............................................................................................122
6.6.1 Digestibility ...................................................................................................123
6.6.2 Cytotoxicity ...................................................................................................123
6.6.3 Allergenicity ..................................................................................................123
6.7 Conclusions .............................................................................................................124
Acknowledgments ...........................................................................................................125
References .......................................................................................................................125
CHAPTER 7 Key technological advances of extrusion processing ..................131
M. Azad Emin
7.1 Introduction .............................................................................................................131
7.2 Research approach ...................................................................................................132
7.3 Analysis of material design properties ....................................................................133
7.3.1 Reaction properties ........................................................................................133
7.3.2 Rheological properties ...................................................................................137
7.4 Analysis of processing conditions ...........................................................................139
7.4.1 Analysis of thermal stress profile ..................................................................139
7.4.2 Analysis of thermomechanical stress profile and mixing characteristics ......141
7.5 Concluding remarks ................................................................................................143
References .......................................................................................................................144
CHAPTER 8 Key technological advances and industrialization of continuous
flow microwave processing for foods and beverages ..................149
Josip Simunovic, K.P. Sandeep
8.1 Introduction .............................................................................................................149
8.2 Continuous flow microwave processing prototypes ................................................151
8.2.1 First generation of continuous flow microwave processing technologies .....151
8.2.2 Second generation of continuous flow microwave processing technologies .154
8.2.3 Third generation of continuous flow microwave processing technologies ...159
8.3 Intellectual property ................................................................................................161
8.4 Conclusions .............................................................................................................161
References .......................................................................................................................161
CHAPTER 9 Update on emerging technologies including novel applications:
radio frequency ........................................................................163
Shaojin Wang, Yvan Llave, Fanbin Kong, Francesco Marra, Ferruh Erdoğdu
9.1 Introduction .............................................................................................................163
9.2 Radio frequency disinfestation of agricultural products .........................................168
9.3 Radio frequency pasteurization of food products ....................................................170
9.4 Radio frequency pasteurization of food powders ....................................................171
Contents ix
9.5 Radio frequency tempering and thawing of frozen foods .......................................173
9.6 Advantages and disadvantages of radio frequency processing ...............................178
9.7 Mathematical modeling ...........................................................................................178
9.8 Conclusions .............................................................................................................179
References .......................................................................................................................180
CHAPTER 10 Recent advances in freezing processes: an overview .................187
Piyush Kumar Jha, Alain Le-Bail, Soojin Jun
10.1 Introduction ...........................................................................................................187
10.2 Noninvasive innovative freezing methods.............................................................188
10.2.1 Pressure shift freezing and pressure assisted freezing ..............................188
10.2.2 Static electric and magnetic fields; impact on phase change
and freezing ...............................................................................................189
10.2.3 Possible mechanisms ................................................................................191
10.2.4 Microwave (MW) and radio frequency (RF) assisted freezing .................195
10.3 Ultrasound assisted freezing .................................................................................197
10.4 Substances regulating freezing process and final product quality ........................198
10.5 Chilling, superchilling, and supercooling .............................................................199
10.5.1 Chilling applied to foods ...........................................................................199
10.5.2 Impact of superchilling of food products quality ......................................199
10.5.3 Alternative supercooling technology supported by external
magnetic and electric fields .......................................................................200
10.6 Conclusions ...........................................................................................................200
References .......................................................................................................................201
CHAPTER 11 Cooling of milk on dairy farms: an application of a novel ice
encapsulated storage system in New Zealand ............................207
Refat Al-Shannaq, Amar Auckaili, Mohammed Farid
11.1 Introduction ...........................................................................................................207
11.2 Background ...........................................................................................................207
11.2.1 NZ milk cooling regulations .....................................................................208
11.2.2 Electricity Tariffs ......................................................................................209
11.2.3 Milk cooling operations ............................................................................209
11.3 Options for further cooling of milk .......................................................................210
11.3.1 Cooling towers ..........................................................................................212
11.3.2 Instant chilling ..........................................................................................212
11.3.3 Chilled water storage system ....................................................................212
11.3.4 Ice storage systems ...................................................................................215
11.3.5 Innovative approaches for ice encapsulation ............................................218
11.4 Pilot scale ice slab storage system ........................................................................223
11.4.1 Process description ....................................................................................223
11.4.2 System operation .......................................................................................224