Chapter 16: Development of Food Structure via Sustainable Processing Systems
Published:17 Oct 2019
J. Atuonwu, S. Tassou, and T. Foster, in Handbook of Food Structure Development, ed. F. Spyropoulos, A. Lazidis, and I. Norton, The Royal Society of Chemistry, 2019, ch. 16, pp. 403-421.
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The food industry is in need of innovative technologies with mild, selective, volumetric, and fast processing capabilities for superior-quality product delivery at reduced energy and water expenditure. These technologies, which have been identified to include high pressure, microwave, radiofrequency, ohmic, pulsed electric field, and membrane processes, also affect the structure and hence functionality of foods in various ways. In this work, the principles of these technologies, their current applications in the food industry, and the impacts on the structures of various food materials are reviewed. Future research directions on process-sustainability–food structure interactions are also presented.