ISSN: 2321-6204

Reach Us +1-845-458-6882
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Emerging Technologies and Challenges in Food Engineering

Qiao Zhang*
Department of Food Technology, Zhejiang University, Zhejiang, China

Corresponding Author Qiao Zhang
Department of Food Technology
Zhejiang University
Zhejiang, China
Email: [email protected]

Date of Receipt-02-08-2021 Date of Revision-15-08-2021 Date of Acceptance-22-08-2021

Visit for more related articles at Research & Reviews: Journal of Food and Dairy Technology

Food designing is a logical, scholarly, and proficient field that deciphers and applies standards of designing, science, and arithmetic to food assembling and tasks, including the preparing, creation, taking care of, capacity, preservation, control, bundling and circulation of food items. Given its dependence on food science and more extensive designing disciplines like electrical, mechanical, common, compound, modern and rural designing, food designing is considered a multidisciplinary and limited field [1]. Because of the mind boggling nature of food materials, food designing likewise consolidates the investigation of more explicit synthetic and actual ideas like natural chemistry, microbiology, food science, thermodynamics, transport marvels, rheology, and warmth move. Food engineers apply this information to the practical plan, creation, and commercialization of supportable, protected, nutritious, sound, engaging, moderate and excellent fixings and food varieties, just as to the advancement of food frameworks, apparatus, and instrumentation.

Three-dimensional (3D) printing, otherwise called added substance producing, is the way toward utilizing computerized records to make three dimensional items. In the food business, 3D printing of food is utilized for the preparing of food layers utilizing PC gear. The interaction of 3D printing is slow, yet is working on over the long run fully intent on decreasing expenses and handling times. A portion of the fruitful food things that have been printed through 3D innovation are: chocolate, cheddar, cake frosting, turkey, pizza, celery, among others. This innovation is constantly improving, and has the capability of giving practical, energy proficient food that meets dietary soundness, security and assortment [2].

Biosensors can be utilized for quality control in labs and in various phases of food preparing. Biosensor innovation is one manner by which ranchers and food processors have adjusted to the overall expansion sought after for food, while keeping up with their food creation and quality high. Besides, since a great many individuals are influenced by food-borne infections brought about by microorganisms and infections, biosensors are turning into a significant device to guarantee the security of food. They help follow and dissect food quality during a few pieces of the store network: in food preparing, transportation and commercialization [3]. Biosensors can likewise assist with the recognition of hereditarily altered life forms (GMOs), to assist with managing GMO items. With the headway of advances, similar to nanotechnology, the quality and employments of biosensors are continually being improved.

 At the point when capacity states of milk are controlled, milk will in general have an awesome flavor. In any case, oxidized flavor is an issue that influences the taste and security of milk contrarily. To forestall the development of pathogenic microscopic organisms and expand the timeframe of realistic usability of milk, sanitization measures were created. Microwaved milk has been examined and created to forestall oxidation contrasted with conventional purified milk strategies, and it has been presumed that milk has a superior quality when it has microwaved milk sanitization. 

Food designing adversely affects the climate like the discharge of enormous amounts of waste and the contamination of water and air, which should be tended to by food engineers later on advancement of food creation and handling tasks [4]. Researchers and architects are testing in various manners to make further developed cycles that lessen contamination, yet these should keep on being worked on to accomplish a practical food inventory network. Food engineers should reconsider momentum practices and advancements to zero in on expanding usefulness and effectiveness while diminishing the utilization of water and energy, and diminishing the measure of waste delivered.

Despite the fact that food supply grows yearly, there has likewise been an increment in the quantity of hungry individuals. The total populace is relied upon to contact 9-10 billion individuals by 2050 and the issue of lack of healthy sustenance stays a need. To accomplish food security, food engineers are needed to address land and water shortage to give sufficient development and food to undernourished individuals [5]. Moreover, food creation relies upon land and water supply, which are under pressure as the populace size increments. There is a developing tension ashore assets driven by growing populaces, prompting extensions of croplands; this generally includes the annihilation of timberlands and double-dealing of arable land. Food engineers face the test of discovering manageable approaches to create to adjust to the developing populace.

References

1. Saguy I, et al. Food engineering and food science and technology: forward-looking journey to future new horizons. Innov Food Sci Emerg Techn. 2018;47:326–334.
2. Yrjo H, et al. Food engineering at multiple scales: case studies, challenges and the future european perspective. Food Eng Rev. 2015; 8(2):91–115.
3. Niranjan K. A possible reconceptualization of food engineering. Food Bioprod Process. 2016;99:78-89.
4. Meghwal M, and Goyal MR. Food engineering: emerging Issues, modeling, and applications. Boca Raton. CRC Press,2016.
5. Saguy IS, and Cohen E. Food engineering:attitudes and future outlook. J Food Eng. 2016,178:71-80.