Implementing process intensification principles for food processing by emerging technologies

IF 3.8 3区 工程技术 Q3 ENERGY & FUELS
Nelly Ramírez-Corona
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引用次数: 0

Abstract

Nowadays, the food industry is undergoing a significant transformation in traditional processing techniques. Several process intensification principles, such as reducing energy and water consumption, waste handling, miniaturizing process plants, and integrating process and product innovation, can be found in implementing emergent technologies. The main contributions of the research group led by the author on the application of UV light-based radiation processes, enhanced extraction of bioactive compounds, combined drying technologies, and trends in designing functionalized materials are discussed. Besides, gaps in the different research topics are highlighted, aiming to give a perspective of opportunity areas for future research.

Abstract Image

利用新兴技术实施食品加工过程强化原则
如今,食品工业正在对传统加工技术进行重大变革。在实施新兴技术的过程中,可以发现一些工艺集约化原则,如降低能耗和水耗、废物处理、工艺设备小型化、工艺和产品创新一体化等。本文讨论了作者领导的研究小组在紫外线辐射工艺的应用、生物活性化合物的强化提取、联合干燥技术以及功能化材料设计趋势方面的主要贡献。此外,还强调了不同研究课题中存在的差距,旨在为今后的研究提供一个机会领域。
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来源期刊
CiteScore
7.80
自引率
9.30%
发文量
408
审稿时长
49 days
期刊介绍: Chemical Engineering and Processing: Process Intensification is intended for practicing researchers in industry and academia, working in the field of Process Engineering and related to the subject of Process Intensification.Articles published in the Journal demonstrate how novel discoveries, developments and theories in the field of Process Engineering and in particular Process Intensification may be used for analysis and design of innovative equipment and processing methods with substantially improved sustainability, efficiency and environmental performance.
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