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Sustainable Processing Through Efficient Use of Energy and Minimizing Waste Production

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Nonthermal Processing in Agri-Food-Bio Sciences

Part of the book series: Food Engineering Series ((FSES))

Abstract

This chapter primarily focuses on food processing and its various techniques that promise to deliver fresh-like attributes with enhanced shelf-life and rich nutritional qualities. With limited resources and minimum cost of production, non-conventional processing methods play a vital role in the advancement of food processing industries. It diminishes the waste generated by conventional methods and minimizes the processing time. Besides, it also helps in drop** the cost of production by efficient use of energy. Moreover, there is the potential to re-use agro-food by-products. Therefore, it is essential to replace the present conventional processing methods (pasteurization, sterilization, dehydration and freezing) with advanced energy-efficient techniques (Food irradiation, Pulsed electric fields, High-pressure processing, membrane processing and Supercritical fluid processing) to achieve maximum output with limited resources. The chapter re-capitulates plethora of advances in technologies with a detailed overview of the energy requirements, and their role in ensuring sustainability in food processing.

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Author information

Authors and Affiliations

  1. Food Nutrition & Health Program, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, BC, Canada

    Anubhav Pratap-Singh & Ronit Mandal

  2. School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland

    Shaba Noore

  3. Natural Health and Food Products Research Group, Centre for Applied Research & Innovation (CARI), British Columbia Institute of Technology, Burnaby, BC, Canada

    Anika Singh

Authors
  1. Anubhav Pratap-Singh
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  2. Shaba Noore
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  3. Ronit Mandal
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  4. Anika Singh
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Corresponding author

Correspondence to Anubhav Pratap-Singh .

Editor information

Editors and Affiliations

  1. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

    Anet ­Režek ­Jambrak

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Pratap-Singh, A., Noore, S., Mandal, R., Singh, A. (2022). Sustainable Processing Through Efficient Use of Energy and Minimizing Waste Production. In: ­Režek ­Jambrak, A. (eds) Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-92415-7_26

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