Review of Green Food Processing techniques. Preservation, transformation, and extraction

Autor: Natacha Rombaut, Sandrine Perino, Anne-Sylvie Fabiano-Tixier, Mohammad Turk, Maryline Abert-Vian, Alice Meullemiestre, Farid Chemat
Přispěvatelé: Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), INRA, UMR 408, GREEN Team Extraction, Avignon Université (AU), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), Chemat, Farid, Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA)
Rok vydání: 2017
Předmět:
detente instatanée contrôlée (DIC)
Food industry
Innovative techniques
Process (engineering)
[SDV]Life Sciences [q-bio]
Green Food Processing
Preservation
Transformation
Extraction
Intensification
Bio-refinery
supercritical fluids
Industrial and Manufacturing Engineering
12. Responsible consumption
Competition (economics)
0404 agricultural biotechnology
Sustainable agriculture
Food engineering
Food microbiology
Production (economics)
méthode de transformation
2. Zero hunger
food preservation
comparaison de techniques
business.industry
solvent free microwave extraction (sfem)
biotechnologie alimentaire
04 agricultural and veterinary sciences
General Chemistry
Environmental economics
040401 food science
conservation des aliments
fluide supercritique
Biotechnology
13. Climate action
extraction
extraction par ultrasons
Food processing
champ électrique pulse
bio transformation
business
traitement aux microondes
Food Science
Zdroj: Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2017, 41, pp.357-377. ⟨10.1016/j.ifset.2017.04.016⟩
Innovative Food Science and Emerging Technologies (41), 357-377. (2017)
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2017.04.016
Popis: This review presents innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing) in the frontiers of food processing, food chemistry, and food microbiology, are not new and were already used for> 30 years by academia and industry. We will pay special attention to the strategies and the tools available to make preservation, transformation and extraction greener and present them as success stories for research, education and at industrial scale. The design of green and sustainable processes is currently a hot research topic in food industry. Herein we aimed to describe a multifaceted strategy (innovative technologies, process intensification, bio-refinery concept) to apply this concept at research, educational, and industrial level. Industrial relevance: Green Food Processing could be a new concept to meet the challenges of the 21st century, to protect both the environment and consumers, and in the meantime enhance competition of industries to be more ecologic, economic and innovative. This green approach should be the result of a whole chain of values in both senses of the term: economic and responsible, starting from the production and harvesting of food raw materials, processes of preservation, transformation, and extraction together with formulation and marketing.
Databáze: OpenAIRE
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