Challenges and its applications in Food engineering – FoodResearchlab

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FOOD ENGINEERING- CURRENT
CHALLENGES AND ITS APPLICATIONS
An Academic presentation by Dr. Nancy Agnes,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Today's Discussion
OUTLINE
In-Brief Introduction Applications of Food
Engineering Current Challenges Conclusion
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In-Brief
Food process engineering implicates a range of
processes utilized in changing raw agricultural
supplies into shelf-stable, easy-to-use,
nutritious, and harmless foods. Despite having
many benefits, it has challenges in this current
world. Food research lab explains the current
challenges and applications of food process
engineering in food industries development.
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Introduction
Food engineering is a systematic, academic, and
expert field that infers and smears science,
engineering, and mathematics principles to food
business and operations, including the
processing, handling, storage, production,
conservation, distribution, control, packaging
for n ew product development in food
industries. Given its belief on food knowledge
and broader manufacturing disciplines such as
civil, chemical, industrial, electrical,
mechanical, and agricultural engineering, food
engineering is considered a multidisciplinary and
narrow field leads to technological growth in
food industries.
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Applications of Food Engineering
REFRIGERATION AND FREEZING
The principle goal of food refrigeration or
potentially freezing is to safeguard food
materials' quality and wellbeing using
technological food development.
Refrigeration and freezing add to the
safeguarding of short-lived nourishments and
protect some food quality factors, for example,
visual appearance, surface, taste, flavour, and
healthful substance. Likewise, frozen food
hinders the development of microbes that might
hurt customers.
Contd..
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PACKAGING F ood packaging innovations are
utilized to expand the timeframe of realistic
usability of items, settle food, and keep the
food perfect, ensured, and speaking to the
customer. It can be accomplished, for instance,
by packaging food in jars always. Since food
creation makes a lot of waste, numerous
organizations are changing to eco-accommodating
bundling to protect the climate and draw in
consideration of ecologically cognizant buyers.
Contd..
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A few earth-arranging bundling to incorporate
plastics produced using corn or potato,
bio-compostable plastic and paper items that
deteriorate, and reuse the content in f ood
industry companies. Even though changing to
eco-accommodating packaging affects the climate,
numerous organizations are finding different
advantages, for example, decreasing
overabundance bundling material, assisting with
drawing in and hold clients, and demonstrating
that organizations care about the climate.
ENERGY FOR FOOD PROCESSING There is a
requirement for energy effectiveness and waste
warmth recuperation to manage food preparing.
Contd..
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The substitution of ordinary energy-serious food
measures with innovations like thermodynamic
cycles and non-warm warming cycles gives another
possibility to decrease energy utilization,
diminish creation costs, and improve food
creation management. HEAT TRANSFER IN FOOD
PROCESSING Warmth move is significant in
handling pretty much every marketed food item and
is imperative to protect the sterile, healthful,
and tangible food characteristics. Warmth move
strategies incorporate acceptance, convection,
and radiation.
Contd..
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These strategies are utilized to make varieties
in food's actual properties when freezing,
preparing, or profound broiling items and
applying resistant warming or infrared radiation
to food. These apparatuses permit food designers
to enhance the creation and change of food
items. FOOD SAFETY MANAGEMENT SYSTEMS A Food
Safety Management System is "a methodical way to
deal with controlling sanitation dangers inside
a business to guarantee that the food item is
protected to consume.
Contd..
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"In a few nations, FSMS is a lawful prerequisite,
which obliges all food creation organizations to
utilize and keep an FSMS dependent on Hazard
Analysis Critical Control Point
standards. HACCP is an administration framework
that tends to food handling through examining
and controlling nature, substance, and actual
risks in all phases of the food production
network. EVAPORATION Evaporation is utilized
to pre-concentrate, increment the vital
substance, change the shading, and diminish the
water substance of food and fluid items.
Contd..
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This cycle is generally observed when preparing
milk, starch subordinates, espresso, natural
product juices, vegetable glues and thinks,
flavours, sauces, sugar, and edible
oil. Likewise, vanishing is utilized in food
lack of hydration measures from f ood
i ndustrial development. The
reason for drying out is to forestall the
development of moulds in food, fabricating when
dampness is available. This cycle can be applied
to vegetables, organic products, meats, and fish,
for instance, leads to food product development.
Contd..
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Current Challenges
MANAGEABILITY

• Food designing impacts affect the climate, for
  example, the emanation of enormous amounts of
  waste and the contamination of water and air,
  which should be tended to by food engineers
  later on the advancement of food creation and
  preparing activities.
• Researchers and designers are testing various
  manners to improve cycles that reduce
  contamination, yet these should improve to
  accomplish an economical food store network.

Contd..
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Food engineers should rethink flow practices and
advances to zero in on expanding profitability
and proficiency while lessening water and energy
utilization and diminishing the measure of waste
created. POPULATION DEVELOPMENT Even though
food supply extends yearly, there has also been
an expansion in hungry individuals. The total
populace is required to contact 9-10 billion
individuals by 2050, and the issue of hunger
stays a need.
Contd..
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Food engineers must address land and water
shortage to give enough development and food to
undernourished individuals. Also, food creation
relies upon land and water supply, under pressure
as the populace size increments. A developing
tension ashore is driven by extending
populations, prompting extensions of croplands
this typically includes the obliteration of
woodlands and arable land abuse. Food engineers
face the test of finding practical approaches to
deliver to adjust to the developing populace.
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HUMAN WELL-BEING Food engineers should adjust
food innovations and tasks to the new shopper
pattern toward utilizing solid and nutritious
food. To supply nourishments with these
characteristics and support human wellbeing,
food engineers should work cooperatively with
experts in different spaces, such as medication,
natural chemistry, science, and
commercialization. Innovations and practices
should be created to expand the creation of
nourishments that positively affect human
wellbeing.
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Conclusion
These are the few applications and challenges in
food process engineering faced by the food
production industries.
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