Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability
Can the combination of computer aided food engineering and electro-heating applications contribute to food processing sustainability? To what United Nations Sustainable Development Goal (SDG) this combination could contribute? Those are the questions addressed in this perspective. SDG7 is aimed to e...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-04-01
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| Series: | Frontiers in Sustainability |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/frsus.2023.1170467/full |
| _version_ | 1797845625306349568 |
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| author | Francesco Marra |
| author_facet | Francesco Marra |
| author_sort | Francesco Marra |
| collection | DOAJ |
| description | Can the combination of computer aided food engineering and electro-heating applications contribute to food processing sustainability? To what United Nations Sustainable Development Goal (SDG) this combination could contribute? Those are the questions addressed in this perspective. SDG7 is aimed to ensure the access to affordable, reliable, and sustainable and modern energy for all. According to World Bank, ensuring access to modern food cooking solutions is a key component to achieving for SDG7, and -since cooking is mainly based on heating processing- also the access to modern food heating solutions must be considered as a key component to achieving for SDG7. Electro-heating applications (EHA) in food processing include all processes using the interaction of a food material or product with an electromagnetic field, as in microwave, radio-frequency, and moderate electric fields processing. These technologies involve the use of electrical and -more recently- electronic circuits and require professional figures in their design. As result, the installation cost of these technologies is way higher than installation cost for heating processes using fossil sources, as fuel for fire boilers, as an example. Furthermore, at industrial level, these technologies may require ad-hoc design. Consequently, the food processing industry is quite slow in embracing such technologies along the productive lines. Computer aided food engineering (CAFE) has been recognized as valuable approach to shifts the paradigm from trial-and-error-based design to model-based design, using digital tools for the virtual representation of a food product or process, predicting the behavior of it. The combination of CAFE and EHA is the only way to help the food industry to embrace sustainability in most operations in which the heat transfer is involved. This paper presents a viewpoint on the challenges and opportunity to combine CAFE and EHAs as contribution to food processing sustainability. |
| first_indexed | 2024-04-09T17:42:01Z |
| format | Article |
| id | doaj.art-bc296e6260f64fa28742be9c0f9166cc |
| institution | Directory Open Access Journal |
| issn | 2673-4524 |
| language | English |
| last_indexed | 2024-04-09T17:42:01Z |
| publishDate | 2023-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainability |
| spelling | doaj.art-bc296e6260f64fa28742be9c0f9166cc2023-04-17T04:20:53ZengFrontiers Media S.A.Frontiers in Sustainability2673-45242023-04-01410.3389/frsus.2023.11704671170467Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainabilityFrancesco MarraCan the combination of computer aided food engineering and electro-heating applications contribute to food processing sustainability? To what United Nations Sustainable Development Goal (SDG) this combination could contribute? Those are the questions addressed in this perspective. SDG7 is aimed to ensure the access to affordable, reliable, and sustainable and modern energy for all. According to World Bank, ensuring access to modern food cooking solutions is a key component to achieving for SDG7, and -since cooking is mainly based on heating processing- also the access to modern food heating solutions must be considered as a key component to achieving for SDG7. Electro-heating applications (EHA) in food processing include all processes using the interaction of a food material or product with an electromagnetic field, as in microwave, radio-frequency, and moderate electric fields processing. These technologies involve the use of electrical and -more recently- electronic circuits and require professional figures in their design. As result, the installation cost of these technologies is way higher than installation cost for heating processes using fossil sources, as fuel for fire boilers, as an example. Furthermore, at industrial level, these technologies may require ad-hoc design. Consequently, the food processing industry is quite slow in embracing such technologies along the productive lines. Computer aided food engineering (CAFE) has been recognized as valuable approach to shifts the paradigm from trial-and-error-based design to model-based design, using digital tools for the virtual representation of a food product or process, predicting the behavior of it. The combination of CAFE and EHA is the only way to help the food industry to embrace sustainability in most operations in which the heat transfer is involved. This paper presents a viewpoint on the challenges and opportunity to combine CAFE and EHAs as contribution to food processing sustainability.https://www.frontiersin.org/articles/10.3389/frsus.2023.1170467/fullcomputer aided food engineeringmoderate electric fieldsmicrowavesradio-frequencyfood processing sustainability |
| spellingShingle | Francesco Marra Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability Frontiers in Sustainability computer aided food engineering moderate electric fields microwaves radio-frequency food processing sustainability |
| title | Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability |
| title_full | Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability |
| title_fullStr | Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability |
| title_full_unstemmed | Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability |
| title_short | Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability |
| title_sort | combining computer aided food engineering and electro heating applications as contribution to food processing sustainability |
| topic | computer aided food engineering moderate electric fields microwaves radio-frequency food processing sustainability |
| url | https://www.frontiersin.org/articles/10.3389/frsus.2023.1170467/full |
| work_keys_str_mv | AT francescomarra combiningcomputeraidedfoodengineeringandelectroheatingapplicationsascontributiontofoodprocessingsustainability |