Implementation of Emerging Technologies

Barba, Francisco J.; Orlien, Vibeke; Mota, Maria J.; Lopes, Rita P.; Pereira, Sofia; Saraiva, Jorge A.

doi:10.1016/b978-0-12-803751-5.00007-6

Cited by 14 publications

(5 citation statements)

References 110 publications

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“…Other techniques, such as high-pressure processing, ohmic heating, and microwave heating, also show great potential in enhancing food processing efficacy and diminishing energy consumption. Specifically, microwave heating has proven to be an efficient method for dehydration, defrosting, and pasteurization [42,43]. It can also be incorporated into hybrid processing techniques like microwave-assisted freezing [44].…”

Section: Improving Energy Efficiency In Processingmentioning

confidence: 99%

An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities

Liu

Chau

2023

Processes

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The food system plays a significant role in anthropogenic greenhouse gas (GHG) emissions, contributing to over one-third of these emissions. However, there has been limited attention given in the literature on how the food industry can effectively address the carbon issue. This review aims to bridge this research gap through providing a comprehensive overview of anthropogenic GHG emissions and exploring the role of carbon markets in mitigating climate change, with a specific emphasis on the food industry. It delves into the introduction of emission hotspots within the food industry, examines ongoing efforts in GHG emissions mitigation, and addresses the challenges associated with GHG verification and offsetting. Notably, emission hotspots are primarily found in the farm, manufacturing, and post-production stages of the food industry. The emissions from the farm stage, which are often overlooked, make a significant contribution to overall emissions. Carbon verification encounters limitations due to a lack of standardized methodologies, inaccurate data, and insufficient reporting of emissions. Currently, achieving carbon neutrality without relying on carbon offsets presents a significant challenge for the entire food industry. Comprehensive mitigation strategies and collaboration across agricultural producers and the food manufacturing industry are considered potential solutions to achieve genuine sustainability.

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Section: Improving Energy Efficiency In Processingmentioning

confidence: 99%

An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities

Liu

Chau

2023

Processes

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“…Similarly, other technologies (e.g. big data, machine learning, Internet of things) may lead companies to new ways to produce, source, process, package, distribute food, including waste management (Barba et al, 2022). Specifically, in the decades between 2020 and 2030, greater advancements in the use of technology and data in the agrofood industry are expected.…”

Section: The Backgroundmentioning

confidence: 99%

Section: The Backgroundmentioning

confidence: 99%

“…It is expected that, in the period to 2030, new digital innovations and data capture and analysis techniques will emerge. These will lead to several improvements, such as transparency along the food chain, as well as to different changes, such as the way we manage natural assets, produce, process and distribute food and its by-products (Barba et al, 2022;Kumar et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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A review of the literature on innovation in the agrofood industry: sustainability, smartness and health

Bigliardi

Filippelli

2022

EJIM

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PurposeFollowing the Agenda 2030 for Sustainable Development, the main challenge for the agrofood sector is to innovate food production, offering sustainable, smart and safe solutions. The future of food production will be oriented more and more towards sustainable industries with high technological content to guarantee food safety and food security. It implies that a change not only in the way food is conceived, but also in the way it is produced, processed and consumed is needed. The aim of the present study is to investigate the role of innovation, sustainability, smartness and health within the agrofood industry.Design/methodology/approachA literature review was conducted using 596 academic documents written in English language and published in peer-reviewed scientific journals as well as in conference proceedings. The relevant articles were analyzed using both a bibliometric and a systematic approach.FindingsThe results confirm the role of innovation and sustainability as key drivers in the food industry. The main findings concern the benefits deriving from the adoption of digital technologies, the ever-increasing involvement of consumers in health and environmental issues and the introduction of the open innovation concept in the agrofood industry.Originality/valueThis study jointly considers the dimensions of innovation, sustainability, smartness and health in the agrofood sector, demonstrating how they are strongly interdependent.

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“…Still, because of the lack of information, this technology has yet to be fully commercialized in many countries. An opposite case is the use of high pressure, which had a successful implementation in the '90s and is currently one of the preferred food processing technologies around the world with a growing number of equipment installations and marketed products (Barba et al., 2022; Knoerzer, 2016).…”

Section: Commercialization Of Novel Technologiesmentioning

confidence: 99%

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Bermúdez‐Aguirre

Niemira

2022

Comp Rev Food Sci Food Safe

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Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.

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Implementation of Emerging Technologies

Cited by 14 publications

References 110 publications

An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities

An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities

A review of the literature on innovation in the agrofood industry: sustainability, smartness and health

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

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