Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Autor: Gioacchino Bono, Rosa Perestrelo, Miguel A. Prieto, Shahida Anusha Siddiqui, Abderrahmane AIT KADDOUR, Dr. Rai Naveed Arshad, Paula García-Oliveira, Slim SMAOUI, ABDO HASSOUN, José Câmara, İlknur UCAK
Přispěvatelé: Syrian Acad Expertise, SAFIR arras, Technische Universität Munchen - Université Technique de Munich [Munich, Allemagne] (TUM), Deutsches Institut für Lebensmitteltechnik e.V (DIL), Unité de Génie de Production Mécanique et Matériaux - UGPM2 (Sfax, Tunisia), École Nationale d'Ingénieurs de Sfax | National School of Engineers of Sfax (ENIS), Niğde Ömer Halisdemir University, Universiti Teknologi Malaysia (UTM), Universidade de Vigo, Instituto Politécnico de Bragança, Unité Mixte de Recherche sur le Fromage (UMRF), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA), Universidade da Madeira (UMA), Institute for Biological Resources and Marine Biotechnology (IRBIM)
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Applied Sciences
Applied Sciences, 2022, 12 (3), pp.1703. ⟨10.3390/app12031703⟩
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Applied Sciences, Vol 12, Iss 1703, p 1703 (2022)
ISSN: 2076-3417
DOI: 10.3390/app12031703⟩
Popis: Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems. José S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021). info:eu-repo/semantics/publishedVersion
Databáze: OpenAIRE
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