Food processing and preservation in the Food Industry 4.0 era

authored by

Gulay Ozkan, Sebahattin Serhat Turgut, Busra Gultekin Subasi, Esra Capanoglu, Tuba Esatbeyoglu, Aberham Hailu Feyissa

Abstract

The fourth industrial revolution has been gaining great attention since last year and has resulted in the dissemination of the use of digital technologies throughout the food production chain. In the Food Industry 4.0 era, modeling and digital twins are crucial tools for sustainability and safety in food manufacture. In addition to these, emerging food processing techniques have been widely taken into consideration to obtain food products with improved final characteristics and reduced impact on the environment. This chapter will highlight the roles of modeling and digitalization (focusing on digital twins) in food processing and preservation as well as the potential to use both jointly. Besides, recent studies that applied novel processing techniques including pulsed electric field, ultrasound, high hydrostatic pressure, and cold plasma have been covered in detail by emphasizing the purpose of the treatment, operating conditions, and outcomes as well as their adaptation potential for modeling and digitalization.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Istanbul Technical University
Suleyman Demirel University
Technical University of Denmark
Aarhus University

Type

Contribution to book/anthology

Pages

99-120

No. of pages

22

Publication date

2024

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Medicine(all), Immunology and Microbiology(all)

Sustainable Development Goals

SDG 2 - Zero Hunger

Electronic version(s)

https://doi.org/10.1016/B978-0-443-15516-1.00006-2 (Access: Closed)