Food processing and preservation in the Food Industry 4.0 era

Research output: Chapter in book/report/conference proceedingContribution to book/anthologyResearchpeer review

Authors

  • Gulay Ozkan
  • Sebahattin Serhat Turgut
  • Busra Gultekin Subasi
  • Esra Capanoglu
  • Tuba Esatbeyoglu
  • Aberham Hailu Feyissa

External Research Organisations

  • Istanbul Technical University
  • Suleyman Demirel University
  • Technical University of Denmark
  • Aarhus University
View graph of relations

Details

Original languageEnglish
Title of host publicationFood Industry 4.0
Subtitle of host publicationEmerging Trends and Technologies in Sustainable Food Production and Consumption
PublisherElsevier
Pages99-120
Number of pages22
ISBN (electronic)9780443155161
ISBN (print)9780443155178
Publication statusPublished - 2024

Abstract

The fourth industrial revolution has been gaining great attention since last year and has resulted in the dissemination of the use of digital technologies throughout the food production chain. In the Food Industry 4.0 era, modeling and digital twins are crucial tools for sustainability and safety in food manufacture. In addition to these, emerging food processing techniques have been widely taken into consideration to obtain food products with improved final characteristics and reduced impact on the environment. This chapter will highlight the roles of modeling and digitalization (focusing on digital twins) in food processing and preservation as well as the potential to use both jointly. Besides, recent studies that applied novel processing techniques including pulsed electric field, ultrasound, high hydrostatic pressure, and cold plasma have been covered in detail by emphasizing the purpose of the treatment, operating conditions, and outcomes as well as their adaptation potential for modeling and digitalization.

Keywords

    advanced processing systems, digital solutions, digital twins, Emerging food processing, food modeling, innovation, shelf life

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

Food processing and preservation in the Food Industry 4.0 era. / Ozkan, Gulay; Turgut, Sebahattin Serhat; Gultekin Subasi, Busra et al.
Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption. Elsevier, 2024. p. 99-120.

Research output: Chapter in book/report/conference proceedingContribution to book/anthologyResearchpeer review

Ozkan, G, Turgut, SS, Gultekin Subasi, B, Capanoglu, E, Esatbeyoglu, T & Feyissa, AH 2024, Food processing and preservation in the Food Industry 4.0 era. in Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption. Elsevier, pp. 99-120. https://doi.org/10.1016/B978-0-443-15516-1.00006-2
Ozkan, G., Turgut, S. S., Gultekin Subasi, B., Capanoglu, E., Esatbeyoglu, T., & Feyissa, A. H. (2024). Food processing and preservation in the Food Industry 4.0 era. In Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption (pp. 99-120). Elsevier. https://doi.org/10.1016/B978-0-443-15516-1.00006-2
Ozkan G, Turgut SS, Gultekin Subasi B, Capanoglu E, Esatbeyoglu T, Feyissa AH. Food processing and preservation in the Food Industry 4.0 era. In Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption. Elsevier. 2024. p. 99-120 Epub 2024 Apr 22. doi: 10.1016/B978-0-443-15516-1.00006-2
Ozkan, Gulay ; Turgut, Sebahattin Serhat ; Gultekin Subasi, Busra et al. / Food processing and preservation in the Food Industry 4.0 era. Food Industry 4.0: Emerging Trends and Technologies in Sustainable Food Production and Consumption. Elsevier, 2024. pp. 99-120
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