Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of current food preservation and processing. Readers will find fresh insights and practical knowledge across various disciplines, with an emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality.
Alongside sustainable practices, sections also cover high-pressure processing, pulsed electric fields, novel packaging materials designed to minimize spoilage and contamination, intelligent packaging systems, and process optimization techniques. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technologies.
1. Chapter 1 Introduction to food preservation and processing - p. 1 2. Chapter 2 Fundamentals of food preservation - p. 25 3. Chapter 3 Engineering perspectives in equipment design and facility layout for enhanced food safety and shelf-life extension - p. 53 4. Chapter 4 Quality enhancement in food preservation - p. 73 5. Chapter 5 Ensuring food safety through engineering - p. 117 6. Chapter 6 Sustainability in food preservation and processing - p. 141 7. Chapter 7 Innovation/revolution in thermal processing - p. 159 8. Chapter 8 Packaging innovations for food preservation - p. 193 9. Chapter 9 Robotics and automation in food processing - p. 223 10. Chapter 10 Nanotechnology in food preservation - p. 273 11. Chapter 11 Computational modeling in food preservation - p. 295 12. Chapter 12 Computational modeling in food preservation, integration of Internet of Things (IoT), and big data analytics - p. 327 13. Chapter 13 Innovative clean and green engineering solutions for food safety and shelf-life extension—Emerging nonthermal technologies - p. 375 14. Chapter 14 Mathematical modeling of shelf-life prediction: Techniques and applications - p. 431 15. Chapter 15 Food technology and commercialization challenges: Innovations and real-world applications in fresh food engineering - p. 469 16. Chapter 16 Transformation of food packaging with radio-frequency identification technology for food safety and preservation - p. 507 17. Chapter 17 Fungal mycelium-based proteins as sustainable food production systems - p. 531 18. Chapter 18 Integrating smart postharvest chemical engineering to enhance tomato shelf life - p. 573 19. Index - p. 593
Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehensive exploration of cutting-edge technologies, methodologies, and applications, this book addresses the challenges of current food preservation and processing. Readers will find fresh insights and practical knowledge across various disciplines, with an emphasis on innovation, quality, safety, and sustainability. From novel preservation methods to advanced processing technologies, each chapter presents valuable insights into how engineering principles can be leveraged to enhance food safety, extend shelf life, and preserve nutritional quality.
Alongside sustainable practices, sections also cover high-pressure processing, pulsed electric fields, novel packaging materials designed to minimize spoilage and contamination, intelligent packaging systems, and process optimization techniques. Authored by leading experts in the fields of engineering and food science, this book uniquely integrates both disciplines to provide a comprehensive understanding of the latest advancements in food preservation and processing technologies.
1. Chapter 1 Introduction to food preservation and processing - p. 1 2. Chapter 2 Fundamentals of food preservation - p. 25 3. Chapter 3 Engineering perspectives in equipment design and facility layout for enhanced food safety and shelf-life extension - p. 53 4. Chapter 4 Quality enhancement in food preservation - p. 73 5. Chapter 5 Ensuring food safety through engineering - p. 117 6. Chapter 6 Sustainability in food preservation and processing - p. 141 7. Chapter 7 Innovation/revolution in thermal processing - p. 159 8. Chapter 8 Packaging innovations for food preservation - p. 193 9. Chapter 9 Robotics and automation in food processing - p. 223 10. Chapter 10 Nanotechnology in food preservation - p. 273 11. Chapter 11 Computational modeling in food preservation - p. 295 12. Chapter 12 Computational modeling in food preservation, integration of Internet of Things (IoT), and big data analytics - p. 327 13. Chapter 13 Innovative clean and green engineering solutions for food safety and shelf-life extension—Emerging nonthermal technologies - p. 375 14. Chapter 14 Mathematical modeling of shelf-life prediction: Techniques and applications - p. 431 15. Chapter 15 Food technology and commercialization challenges: Innovations and real-world applications in fresh food engineering - p. 469 16. Chapter 16 Transformation of food packaging with radio-frequency identification technology for food safety and preservation - p. 507 17. Chapter 17 Fungal mycelium-based proteins as sustainable food production systems - p. 531 18. Chapter 18 Integrating smart postharvest chemical engineering to enhance tomato shelf life - p. 573 19. Index - p. 593
