High-Pressure Processing for Sustainable Food Supply

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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Innovative Technologies in Sustainable Food Production: High Pressure Processing

10.1016/b978-0-12-821233-2.00011-3 ◽

2021 ◽

pp. 145-153

Author(s):

Sven Karlović ◽

Tomislav Bosiljkov ◽

Damir Ježek ◽

Marinela Nutrizio ◽

Anet Režek Jambrak

Keyword(s):

High Pressure ◽

Food Production ◽

High Pressure Processing ◽

Sustainable Food ◽

Innovative Technologies ◽

Sustainable Food Production

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High-Pressure Processing in Food

Biointerface Research in Applied Chemistry ◽

10.33263/briac114.1155311561 ◽

2020 ◽

Vol 11 (4) ◽

pp. 11553-11561

Keyword(s):

High Pressure ◽

Shelf Life ◽

Thermal Processing ◽

High Pressure Processing ◽

Processing Technology ◽

Thermal Methods ◽

Food Industries ◽

Short Period ◽

Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

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Analyzing Sustainable Food Supply Chain Management Challenges in India

Soft Computing Techniques and Applications in Mechanical Engineering - Advances in Mechatronics and Mechanical Engineering ◽

10.4018/978-1-5225-3035-0.ch008 ◽

2018 ◽

pp. 162-180 ◽

Cited By ~ 1

Author(s):

Yogesh Kumar Sharma ◽

Sachin Kumar Mangla ◽

Pravin P. Patil ◽

Surbhi Uniyal

Keyword(s):

Supply Chain ◽

Supply Chain Management ◽

Food Supply ◽

Agricultural Practices ◽

Food Supply Chain ◽

Fuzzy Dematel ◽

Sustainable Food ◽

Chain Management ◽

Food Industries ◽

Novel Approach

The demand of food is increasing day by day, innovative agricultural practices and sustainable food supply chain management (SFSCM) has gained an emergent importance. Food industries across the globe mainly focus on the manufacturing of their own products to achieve sustainability. The importance of sustainable food supply chain management is to overcome the wastage in food manufacturing industries. In the present research, we identified eleven challenges in the SFSCM on the basis of literature review and expert opinion. The approach is an integration of fuzzy with DEMATEL which can be used for dividing the challenges into cause and effect group. Fuzzy DEMATEL method has continuously been used for the analysis of challenges and is the novel approach for decision making. Thus, this method can be implemented in many fields including automobiles, food industries, retail market etc. From the fuzzy DEMATEL results, it can be confirmed that the Safety and Security is one of the most influencing challenge and has the strongest association with other challenges.

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High-pressure Food Processing

Food Science and Technology International ◽

10.1177/1082013208098812 ◽

2008 ◽

Vol 14 (5) ◽

pp. 413-418 ◽

Cited By ~ 82

Author(s):

V.M. Balasubramaniam ◽

D. Farkas

Keyword(s):

High Pressure ◽

Thermal Conditions ◽

Nutrient Content ◽

Elevated Pressure ◽

High Pressure Processing ◽

Heat Processing ◽

Bacterial Inactivation ◽

Indicator Organisms ◽

Heat Pasteurization ◽

Shelf Stable

High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.

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Analyzing Sustainable Food Supply Chain Management Challenges in India

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security ◽

10.4018/978-1-7998-5354-1.ch023 ◽

2021 ◽

pp. 462-480

Author(s):

Yogesh Kumar Sharma ◽

Sachin Kumar Mangla ◽

Pravin P. Patil ◽

Surbhi Uniyal

Keyword(s):

Supply Chain ◽

Supply Chain Management ◽

Food Supply ◽

Agricultural Practices ◽

Food Supply Chain ◽

Fuzzy Dematel ◽

Sustainable Food ◽

Chain Management ◽

Food Industries ◽

Novel Approach

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The Role of Biotechnology in a Sustainable Food Supply

10.1017/cbo9781139026710 ◽

2012 ◽

Keyword(s):

Food Supply ◽

Sustainable Food

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Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2011.40.8.1136 ◽

2011 ◽

Vol 40 (8) ◽

pp. 1136-1140 ◽

Cited By ~ 7

Author(s):

Jing-Yu Gou ◽

Yun-Yun Zou ◽

Geun-Pyo Choi ◽

Young-Beom Park ◽

Ju-Hee Ahn

Keyword(s):

High Pressure ◽

Shelf Life ◽

High Pressure Processing

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Use of high-pressure processing (HPP) as an alternative method to standard raw milk processing

INFORM International News on Fats Oils and Related Materials ◽

10.21748/inform.06.2020.28 ◽

2020 ◽

Vol 31 (6) ◽

pp. 28-30

Author(s):

Anastasios Koidis ◽

◽

Theano Stoikidou

Keyword(s):

High Pressure ◽

Raw Milk ◽

High Pressure Processing ◽

Milk Processing ◽

Alternative Method

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Sustainable Food Logistics Systems

The Oxford Handbook of Supply Chain Management ◽

10.1093/oxfordhb/9780190066727.013.26 ◽

2020 ◽

Author(s):

Zhaohui Wu ◽

Madeleine Elinor Pullman

Keyword(s):

Supply Chain ◽

Food Supply ◽

Food Systems ◽

Food System ◽

New Technology ◽

Cold Chain ◽

Community Supported Agriculture ◽

Food Supply Chain ◽

Sustainable Food ◽

Chain Management

Food supply chain management is becoming a critical management and public policy agenda. Climate change, growing demand, and shifting patterns of food production, delivery, and consumption have elicited a series of new challenges, such as food security, safety, and system resiliency. This chapter first introduces the typical players in a food supply chain and examines the global food system characterized by consolidation and industrialization. It then discusses some critical topics of the sustainable food supply chain that aim to address these challenges. These topics include traceability, transparency, certification and standards, and alternatives to industrialized food systems, including cooperatives, community-supported agriculture, and roles of small and medium-sized growers in regenerative agriculture. The chapter ends with a discussion of several important emerging logistics management topics, including last-mile delivery, new technology, and cold chain management.

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