| Title |
A literature review on process intensification: An innovative and sustainable food processing method |
| ID_Doc |
76751 |
| Authors |
Srivastava, S; Pandey, VK; Fatima, A; Sachin, VM; Pandey, S; Singh, R; Dar, AH; Dhillon, B |
| Title |
A literature review on process intensification: An innovative and sustainable food processing method |
| Year |
2024 |
| Published |
Applied Food Research, 4, 1 |
| Abstract |
Process Intensification (PI) is a cutting-edge processing technology that uses ground-breaking methods to produce goods more efficiently, more successfully, and with superior quality while consuming less energy and resources. It is a strategy that is gaining popularity for boosting the effectiveness of industrial processing activities. The main objective of PI technique is to hasten, simplify, and reduce the expense of operational procedures. In the food business, process intensification has been recognized as a significant tactic for producing goods that can be considered both sustainable and healthy. It might reduce water and energy use while also raising the calibre of the finished product. PI can be applied to the food processing sector to improve a variety of characteristics, including flavour, texture, shelf life, nutrient content, and food safety. Establishing efficient and cost-effective processes that use less time, effort, as well as additional resources and produce fewer byproducts is made possible by PI. Utilizing this method can promote ecologically friendly processing and lower carbon emissions. This evaluation will concentrate on how intensification of processes has significantly increased food production efficiency while allowing contamination and waste reduction through the application of contemporary processing techniques. |
| PDF |
https://doi.org/10.1016/j.afres.2023.100363
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