Food processing and engineering experts have developed solutions to many problems in the food industry. Innovations in food processing and engineering have been growing to face the increase in global population, energy limitations, and a decrease in agricultural land, among other limitations in the food industry. Thus, emerging techniques are critical to raising and enhancing food production and quality. Cutting-edge techniques and innovations in food processing and engineering aim to improve the efficacy of process operations, the prediction and quantification of the product changes during food production, which depend on the process parameters and variables, and which involves the compositional and physical changes and the behavior of these materials in each stage of the process to gain a more complete understanding of the process and how it affects the final product. Thus, this special research topic aims to bring together novel advances in physical/mechanical operations, such as separating, extracting, and/or isolating substances from raw materials, or thermal operations with the intent to induce or suppress chemical, enzymatic and/or microbiological changes, such as blanching, sterilization and pasteurization, baking, cooling and freezing, drying, cooking, frying, among others; and the understanding of the principles of heat and mass transport phenomena, thermodynamics, reaction kinetics, kinetics of phase changes, and other principles from mechanical operations involved in these changes. Thus, topics can include, but are not limited to:
• Food preservation, both from a safety, quality and nutrition perspective
• Innovation in conventional food processing (fermentation, smoking, and more industrial thermal processing, such as pasteurization, sterilization, drying, cooling, and freezing)
• Innovation in nonthermal processing (pressure-based technologies, electric or electromagnetic fields, radiation, pressure waves, light-based, among others)
• Current manufacturing of complex products or ingredients (mechanical processes, such as mixing, size reduction, extraction, extrusion, other ways of forming the final product, filtration, and separation)
• Modeling and optimization for cutting-edge techniques for food processing,
• Application of artificial intelligence in the development of food processing and engineering.
Keywords:
food processing, food preservation, nonthermal processing, fermentation, cutting-edge techniques
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
Food processing and engineering experts have developed solutions to many problems in the food industry. Innovations in food processing and engineering have been growing to face the increase in global population, energy limitations, and a decrease in agricultural land, among other limitations in the food industry. Thus, emerging techniques are critical to raising and enhancing food production and quality. Cutting-edge techniques and innovations in food processing and engineering aim to improve the efficacy of process operations, the prediction and quantification of the product changes during food production, which depend on the process parameters and variables, and which involves the compositional and physical changes and the behavior of these materials in each stage of the process to gain a more complete understanding of the process and how it affects the final product. Thus, this special research topic aims to bring together novel advances in physical/mechanical operations, such as separating, extracting, and/or isolating substances from raw materials, or thermal operations with the intent to induce or suppress chemical, enzymatic and/or microbiological changes, such as blanching, sterilization and pasteurization, baking, cooling and freezing, drying, cooking, frying, among others; and the understanding of the principles of heat and mass transport phenomena, thermodynamics, reaction kinetics, kinetics of phase changes, and other principles from mechanical operations involved in these changes. Thus, topics can include, but are not limited to:
• Food preservation, both from a safety, quality and nutrition perspective
• Innovation in conventional food processing (fermentation, smoking, and more industrial thermal processing, such as pasteurization, sterilization, drying, cooling, and freezing)
• Innovation in nonthermal processing (pressure-based technologies, electric or electromagnetic fields, radiation, pressure waves, light-based, among others)
• Current manufacturing of complex products or ingredients (mechanical processes, such as mixing, size reduction, extraction, extrusion, other ways of forming the final product, filtration, and separation)
• Modeling and optimization for cutting-edge techniques for food processing,
• Application of artificial intelligence in the development of food processing and engineering.
Keywords:
food processing, food preservation, nonthermal processing, fermentation, cutting-edge techniques
Important Note:
All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.