Abstract
Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes. However, industrial applications have had only limited success because of inhomogenities of the electric field and excessive dielectric loss factor disparity of the food materials fields. Means are now being developed to overcome these difficulties. Production of proteins for human nutrition by biosynthesis is technically possible and has gone beyond the pilot-plant stage. But new fermenter and treatment techniques are necessary to make the proteins economically viable. Water was considered as the ideal solvent in food processing, but lately, fluids in near critical and supercritical regions have been proposed. From the technical and toxicological aspect carbon dioxide is one of the most promising; its relatively low critical temperature and pressure allow easy handling.
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