Copyright © 2020 Food Research Lab. All rights reserved 1

Food Engineering- Current Challenges and its Applications

Dr. Nancy Agnes, Head,

Technical Operations, FoodResearchLab

info@foodresearchlab.com

In-Brief

Food process engineering implicates a

range of processes utilized in changing raw

agricultural supplies into shelf-stable, easy-

to-use, nutritious, and harmless foods.

Despite having many benefits, it has

challenges in this current world. Food

research lab explains the current

challenges and applications of food process

engineering in food industries

development.

Keywords:

New product development in food

industries, food industries development,

technological growth in food industries,

technological food development,

technological market development, food

development from technology, food

industrial development, recipe development

services, food product development, food

product industries, food product

companies, food and beverage industry,

food product development

I. INTRODUCTION

Food engineering is a systematic, academic,

and expert field that infers and smears

science, engineering, and mathematics

principles to food business and operations,

including the processing, handling, storage,

production, conservation, distribution,

control, packaging for new product

development in food industries.

Given its belief on food knowledge and

broader manufacturing disciplines such as

civil, chemical, industrial, electrical,

mechanical, and agricultural engineering,

food engineering is considered a

multidisciplinary and narrow field leads to

technological growth in food industries.

II. APPLICATIONS OF FOOD

ENGINEERING

Refrigeration and freezing

The principle goal of food refrigeration or

potentially freezing is to safeguard food

materials' quality and wellbeing using

technological food development.

Refrigeration and freezing add to the

safeguarding of short-lived nourishments

and protect some food quality factors, for

example, visual appearance, surface, taste,

flavor, and healthful substance. Likewise,

frozen food hinders the development of

microbes that might hurt customers.

Packaging

Food packaging innovations are utilized to

expand the timeframe of realistic usability of

items, settle food, and keep the food perfect,

ensured, and speaking to the customer. It

can be accomplished, for instance, by

packaging food in jars always. Since food

creation makes a lot of waste, numerous

organizations are changing to eco-

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accommodating bundling to protect the

climate and draw in consideration of

ecologically cognizant buyers.

A few earth-arranging bundling to

incorporate plastics produced using corn or

potato, bio-compostable plastic and paper

items that deteriorate, and reuse content in

food industry companies. Even though

changing to eco-accommodating packaging

affects the climate, numerous organizations

are finding different advantages, for

example, decreasing overabundance

bundling material, assisting with drawing in

and hold clients, and demonstrating that

organizations care about the climate.

Energy for food processing

There is a requirement for energy

effectiveness and waste warmth recuperation

to manage food preparing. The substitution

of ordinary energy-serious food measures

with innovations like thermodynamic cycles

and non-warm warming cycles gives another

possibility to decrease energy utilization,

diminish creation costs, and improve food

creation management.

Heat transfer in food processing

Warmth move is significant in handling

pretty much every marketed food item and is

imperative to protect the sterile, healthful,

and tangible food characteristics. Warmth

move strategies incorporate acceptance,

convection, and radiation.

These strategies are utilized to make

varieties in food's actual properties when

freezing, preparing, or profound broiling

items and applying resistant warming or

infrared radiation to food. These apparatuses

permit food designers to enhance the

creation and change of food items.

Food Safety Management Systems

A Food Safety Management System is "a

methodical way to deal with controlling

sanitation dangers inside a business to

guarantee that the food item is protected to

consume.

"In a few nations, FSMS is a lawful

prerequisite, which obliges all food creation

organizations to utilize and keep an FSMS

dependent on Hazard Analysis Critical

Control Point standards. HACCP is an

administration framework that tends to food

handling through examining and controlling

nature, substance, and actual risks in all

phases of the food production network.

Evaporation

Evaporation is utilized to pre-concentrate,

increment the vital substance, change the

shading, and diminish the water substance of

food and fluid items. This cycle is generally

observed when preparing milk, starch

subordinates, espresso, natural product

juices, vegetable glues and thinks, flavours,

sauces, sugar, and edible oil. Likewise,

vanishing is utilized in food lack of

hydration measures from food industrial

development.

The reason for drying out is to forestall the

development of moulds in food, fabricating

when dampness is available. This cycle can

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be applied to vegetables, organic products,

meats, and fish, for instance leads to food

product development.

III. CURRENT CHALLENGES

Manageability

Food designing impacts affect the climate,

for example, the emanation of enormous

amounts of waste and the contamination of

water and air, which should be tended to by

food engineers later on the advancement of

food creation and preparing activities.

Researchers and designers are testing in

various manners to improve cycles that

reduce contamination, yet these should

improve to accomplish an economical food

store network.

Food engineers should rethink flow

practices and advances to zero in on

expanding profitability and proficiency

while lessening water and energy utilization

and diminishing the measure of waste

created.

Population development

Even though food supply extends yearly,

there has also been an expansion in hungry

individuals. The total populace is required to

contact 9-10 billion individuals by 2050, and

the issue of hunger stays a need. Food

engineers must address land and water

shortage to give enough development and

food to undernourished individuals. Also,

food creation relies upon land and water

supply, under pressure as the populace size

increments.

A developing tension ashore is driven by

extending populations, prompting extensions

of croplands; this typically includes the

obliteration of woodlands and arable land

abuse. Food engineers face the test of

finding practical approaches to deliver to

adjust to the developing populace.

Human well-being

Food engineers should adjust food

innovations and tasks to the new shopper

pattern toward utilizing solid and nutritious

food. To supply nourishments with these

characteristics and support human

wellbeing, food engineers should work

cooperatively with experts in different

spaces, such as medication, natural

chemistry, science, and commercialization.

Innovations and practices should be created

to expand the creation of nourishments that

positively affect human wellbeing.

IV. CONCLUSION

These are the few applications and

challenges in food process engineering faced

by the food production industries.

REFERENCES

1. Singh, R. P., & Heldman, D. R. (2001). Introduction

to food engineering. Gulf Professional Publishing.

2. Loncin, M. (2012). Food engineering: principals

and selected applications. Elsevier.

3. Saguy, I. S., Singh, R. P., Johnson, T., Fryer, P. J.,

& Sastry, S. K. (2013). Challenges facing food

engineering. Journal of Food Engineering, 119(2),

332-342.