Food Processing Industry Research Articles

Performance of Food Processing Industries (FPI) in India

Food processing industries are a crucial component of the Indian economy’s industrial sector. They play a pivotal role in ensuring food security, providing employment opportunities in both rural and urban areas, contributing significantly to the country’s GDP, and generating significant export revenue. The performance of the food processing industry plays a crucial role in shaping the Indian economy. The objective of the study is to analyze the Gross Value Added, Revenue, and FDI of the food processing industry in India’s current scenario. The study has been conducted using secondary information and measurable tools. According to the study, food processing industries have managed to maintain a similar level of performance in terms of Gross Value Added (GVA) and revenue generation. However, the growth value of exports and Foreign Direct Investment (FDI) inflow has shown a decline in performance during the post-COVID-19 period under review. Finally, the study suggested that the Indian government should make legislative policy and fiscal policies for assistance to improve the performance of food processing industries.

Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols.

Citrus peels, which are often discarded as waste in the food-processing industry, are rich sources of polyphenols. The aim of the current study was to investigate the influence of an industrial freezing process along with blanching and cutting pretreatments on the in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols. The major polyphenols were identified and quantified with ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) and high performance liquid chromatography-photodiode array detector (HPLC-PDA), respectively. The results revealed that hesperidin and chlorogenic acid were the predominant flavonoid and phenolic acids in orange peels whereas, for lemon peels, eriocitrin and caffeic acid were the dominant flavonoid and phenolic acids, respectively. Blanching pretreatment enhanced the levels of major flavonoids in orange and lemon peels (by 39-82% and 54-146%, respectively) (P < 0.05) after in vitro gastrointestinal digestion. On the other hand, the application of cutting treatment after blanching significantly reduced the levels of flavonoids (23-62%) (P < 0.05); however, there was no statistically significant difference between the phenolic acid levels of cut and uncut citrus peels. Overall, the bioaccessibility of individual flavonoids and phenolic acids from frozen orange peels was generally slightly lower than that of untreated peels (9-34% and 9-49%, respectively). Nevertheless, frozen lemon peels contained higher bioaccessible flavonoids and phenolic acids in comparison with untreated peels (40-172% and 32-98%, respectively). These results suggest that industrial freezing steps could largely preserve the bioaccessibility of polyphenols in orange and lemon peels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of Inclined Magnetic Field and Thermal Radiation on Williamson Nanofluid Flow and Heat Transfer Along the Stretching/Shrinking Wedge

Non-Newtonian fluid dynamics is one of the most popular research fields in modern fluid mechanics due to its potential applications in the food processing and chemical industries. Industry technology cannot function without efficient ultrahigh cooling systems.When we use common fluids that do not provide ultrahigh cooling, we are constrained by low thermal conductivity. Modern nanotechnology allows for the creation of nanosized metal and nonmetal particles with various thermal, electric, mechanical, magnetic, and fibre properties. Due to above physical significance in the present research study, the attention paid to investigate heat and mass transfer through Williamson nanofluid along a stretching and shrinking wedge. The influences of thermal radiation and inclined magnetic field have been accounted. The differential equations are solved using rigorous solver bvp4c. The findings are displayed in graphs and tables before being addressed with regard to physical justification. All the results are produced at inclined magnetic field angle γ = π/6. After comparison the current study with published, it is noted that there is a significant concordance between the current results and results that have already been proposed. By this agreement, the current results are validated.

Application of house of risk to analyze supply chain risks in MSMEs (food processing industry)

Application of house of risk to analyze supply chain risks in MSMEs (food processing industry)

Networks in Japanese regional agro-food economies: an empirical exploration of the network linkage model

Network linkage is important in evaluating macroeconomic performance since input‒output networks across industries are asymmetric and respond differently to external shocks. While most studies implicitly assume elastic substitution between intermediates and factors using Cobb‒Douglas models, this is often improbable since the input‒output structure may change due to the shocks, which would be observed as nonlinearities in macroeconomic impacts on sectoral shocks. Additionally, considering regionally located sectors such as the agriculture and food-processing industries, the propagation of sectoral shocks can be interregionally correlated. This study employs the network linkage model to empirically verify the interaction of agro-food sectoral shocks in regional outcomes. By comparing the network effects influencing the national economy and regional economy, the superiority of considering intraregional networks among agro-food sectors is empirically verified; thus, productivity shocks arising in these industries propagate more intensively within their own region.

Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers.

Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.

Flow and thermal behavior of solar air heater with grooved roughness

A simple and eco-friendly solar air heater (SAH) converts renewable solar energy into useful thermal energy. The implementation of roughness on the absorber plate of a solar air heater improves its air heating capability. The hot air thus produced is used in different applications such as agricultural, dairy, food processing, and cement industries. Towards that, a 2D numerical study is carried out with rectangular groove as a roughness with the RNG k−Ɛ turbulent model. The study has been carried out to find a SAH with higher performance. Two thermodynamic models are adopted to identify and qualify the best channel. The performance of the best SAH channel has been identified by the highest thermal enhancement factor (TEF) and to increase the exergetic ratio (Ɛth). A detailed study of introducing rectangular groove on heat transfer, pressure drop, thermal enhancement factor (TEF) and exergetic ratio (Ɛth) is conducted, by varying the geometrical parameters of rectangular grooves in the range of Re from 7000 to 17000. Geometrical parameters such as relative length (α), relative pitch (β) and relative height (λ) are varied in the range of 0.0067–0.040, 0.0333 to 0.10, and 0.1 to 0.5, respectively, to optimize the performance of the SAH. Higher exergetic ratio is found around the same parametric values where we get the highest TEF value. The maximum TEF is found around 1.455 at α = 0.020, β = 0.0667, and λ = 0.30 at Re of 17000 and the corresponding exergetic ratio is found around 0.9949. The length of the groove is found to augment both heat transfer and pressure drop of the solar air heater due to increased disruption of thermal and hydrodynamic boundary layers. Rate of augmentation of heat transfer decreases in case of α≥ 0.0333 due to formation of an additional stagnant zone inside the groove. The flow and thermal analysis shows that although local heat transfer within the rectangular groove is less, the rectangular groove improves the channel's overall heat transfer. Convective heat transfer coefficient is found relatively higher where there is a change in shear stress gradient.

Biotreatment of Industrial Wastewater using Microalgae: A Tool for a Sustainable Bioeconomy.

Fresh water is one of the essential sources of life, and its requirement has increased in the past years due to population growth and industrialization. Industries use huge quantities of fresh water for their processes, and generate high quantities of wastewater rich in organic matter, nitrates, and phosphates. These effluents have contaminated the freshwater sources and there is a need to recycle this wastewater in an ecologically harmless manner. Microalgae use the nutrients in the wastewater as a medium for growth and the biomass produced are rich in nutrition that can cater growing food and energy needs. The primary and secondary metabolites of microalgae are utilized as biofuel and as active ingredients in cosmetics, animal feed, therapeutics, and pharmaceutical products. In this review, we explore food processing industries like dairy, meat, aquaculture, breweries, and their wastewater for the microalgal growth. Current treatment methods are expensive and energy demanding, which indirectly leads to higher greenhouse gas emissions. Microalgae acts as a potential biotreatment tool and mitigates carbon dioxide due to their high photosynthetic efficiency. This review aims to address the need to recycle wastewater generated from such industries and potentiality to use microalgae for biotreatment. This will help to build a circular bioeconomy by using wastewater as a valuable resource to produce valuable products.

Integrated Management of Industrial Wastewater in the Food Sector

In 2019, a staggering 931 million tons of food went to waste, which is equal to about 17% of all the food available in stores. Dealing with this waste and managing wastewater from various industries will be among the world’s top challenges soon. This is because the global population is expected to grow to around 9 billion people by 2050. Food processing effluent is characterized by valuable material in considerable concentrations, including proteins and lipids with low concentrations of heavy metals and toxicants. Developing an integrated management system for food-processing wastewater should focus on recovering abundant resources, improving the economic value of the process, and mitigating the organic contaminant in the food-processing effluent. This state-of-the-art will review the wastewater management processes of the food processing industry. The latest wastewater treatment processes in different food processing sectors will be reviewed. This review will encompass various physicochemical treatment and recovery techniques, such as precipitation, membrane technology, solvent extraction, foam fractionation, adsorption, and aqueous two-phase systems. Additionally, it will delve into bio-treatment processes that leverage microorganisms and/or enzymes to utilize nutrients found in food-processing wastewater as cost-effective substrates for the production of valuable products. This includes a detailed examination of microalga biomass production within wastewater treatment systems. Finally, the review will put forward future research directions aimed at integrating the principles of the circular economy and developing comprehensive food-processing wastewater management systems.

Treatment of food processing industries wastewater using a novel Fuller's earth clay-based tubular ceramic membrane.

This study investigates the feasibility of a robust, low-cost tubular microfiltration ceramic membrane fabricated using a mixture of locally available Fuller's earth clay (FEC) and solid waste material, rice husk ash (RHA), to treat effluents generated by a local dairy and palm oil industries. Fabrication of the membrane was carried out by employing the extrusion method followed by sintering at a temperature of 850 °C. Raw materials were characterized using XRD, XRF, FTIR, TGA, and differential thermal analysis (DTA). The membrane that underwent sintering exhibits a 61% porosity level, 43.29 L/m2 h bar water permeability, 0.115 μm average pore size, and relatively good corrosion resistance. Further, the effect of different operating conditions, including pressure (1.03-2.41 bar) and cross-flow rate (30-150 Lph), on the microfiltration of both the wastewaters is studied. The membrane lowered the COD levels below the discharge limit (<200 mg/L) of the Central Pollution Control of India for both wastewaters. Finally, Hermia's fouling models were used to identify the fouling mechanism concerned.

Determinants Contribute Towards the Increase of Demand for Instant Food Product

One of a person's fundamental necessities is food. It is necessary for both healthy growth and the proper operation of all bodily parts. In the past few years, there have been significant changes to Indian cuisine and lifestyle. Liberalization, dual income, nuclear families, creative kitchen applications, evolving eating patterns, etc. are some of the elements that have contributed to this shift. They have very little time to cook because they work long hours during the week and spend their weekends, preferably outside the house, with their children. These elements have a significant role in the necessity of prepared food items in people's daily life.The food processing industries have grown as a result of drastically altered eating patterns and an increase in the demand for instant food products. Instant food products are more in demand and the main causes of this are their easier availability, better taste, shorter preparation times, and ease of use. Instant food products are penetrating very fast either in presence of number of brands or due to number of products, effective quality control and awareness generations is essential for gaining future loyalties among the customers.&#x0D;

The Study of an Adaptive Bread Maker Using Machine Learning.

Bread is one of the most consumed foods in the world, and modern food processing technologies using artificial intelligence are crucial in providing quality control and optimization of food products. An integrated solution of sensor data and machine learning technology was determined to be appropriate for identifying real-time changing environmental variables and various influences in the baking process. In this study, the Baking Process Prediction Model (BPPM) created by data-based machine learning showed excellent performance in monitoring and analyzing real-time sensor and vision data in the baking process to predict the baking stages by itself. It also has the advantage of improving the quality of bread. The volumes of bread made using BPPM were 127.54 ± 2.54, 413.49 ± 2.59, 679.96 ± 1.90, 875.79 ± 2.46, and 1260.70 ± 3.13, respectively, which were relatively larger than those made with fixed baking time (p < 0.05). The developed system is evaluated to have great potential to improve precision and efficiency in the food production and processing industry. This study is expected to lay the foundation for the future development of artificial intelligence and the food industry.

Optimization of Chemical Extraction Conditions of Dietary Fiber from Cistanche deserticola Residues and Its Structural Characteristics and Physicochemical and Functional Properties.

Cistanche deserticola residues are by-products of the industrial production of Cistanche deserticola, which are currently often discarded, resulting in the waste of resources. In order to achieve the efficient utilization of Cistanche deserticola, dietary fiber from Cistanche deserticola residues was extracted chemically and the optimization of the extraction conditions was performed, using the response surface methodology to study the effects of the NaOH concentration, extraction temperature, extraction time, and solid-liquid ratio on the yield of water-soluble dietary fiber (SDF). The structural, physicochemical, and functional properties of the dietary fiber were also investigated. The results showed that the optimal conditions were as follows: NaOH concentration of 3.7%, extraction temperature of 71.7 °C, extraction time of 89.5 min, and solid-liquid ratio of 1:34. The average yield of SDF was 19.56%, which was close to the predicted value of 19.66%. The two dietary fiber types had typical polysaccharide absorption peaks and typical type I cellulose crystal structures, and the surface microstructures of the two dietary fiber types were different, with the surface of SDF being looser and more porous. Both dietary fiber types had good functional properties, with SDF having the strongest water-holding capacity and the strongest adsorption capacity for nitrite, cholesterol, sodium cholate, and glucose, while IDF had a better oil-holding capacity. These results suggest that Cistanche deserticola residues are a good source of dietary fiber and have promising applications in the functional food processing industry.

Assessing the Sustainability Performance, the Food-Processing Industry through Causal Loop: A Mauritian Case Study

Sustainability has emerged as one of the megatrends in the food processing industries prevails as one of the most important items on the agenda of many companies. The major sustainability domains: environmental, social and economic aspects are topics that companies are called to focus on nowadays for achieving success. These include, utilisation of resources such as water, energy, working conditions, safety at work, and investments, among others. This research work aims at assessing the sustainability performance of food processing organisations and propose sustainable practices with a focus on environmental, social and economic. The interactions of the sustainable practices from the causal loop diagrams have shown the importance of recycling and reusing of solid wastes, water treatment, investment in renewable energy and continuous improvement of practices and policies through audits.

The Occurrence of Polycyclic Aromatic Hydrocarbons in Fish Meat and Their Impact on Food Quality

Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds known to be potentially toxic for human health. Humans are exposed mostly through ingestion, but also through inhalation and skin contact. Thus, their concentrations in foods should be as low as possible. Fish products are appreciated as functional food, with high nutritional properties and organoleptic attributes. Despite these qualities, fish products may also contain PAHs. Humans are exposed to PAHs by eating fish meat, which can be contaminated from environmental sources, from industrial food processing methods, and from some home cooking practices. The main aspects concerning PAHs contamination of fish meat are briefly discussed: analysis and occurrence in some fish products, main factors and sources of contaminations, methodology of the determination of PAHs and current legislation on PAHs. The contamination of fish meat with PAHs has an impact on food quality. Mainly, topical studies from the last 20 years were taken into account, and also some studies that were the basis of the research in PAHs. The following platforms were used in the search: Web of Science and Scopus.

A Critical Analysis of Postbiotics: Exploring their Potential Impact on the Health and Food Industries

Postbiotics are an emerging field in gut and gastroenterological research. Despite it being a vast field, limited scientific research has been conducted on this topic. Postbiotics are functional bioactive compounds generated in the cell wall matrix during fermentation that may be used to promote health. Postbiotics play a critical role in human immune development against communicable and noncommunicable diseases. This review focuses on the recent advances and future perspectives of postbiotics in health and food science. The review also discussed the criteria and different types of postbiotics and elucidated the significance of postbiotics. The paper further reviewed the role of postbiotics as preservatives, active ingredients in packaging systems, anti-biofilm agents, and decontaminant agents in food processing industries.

Heat-moisture treatment enhances the ordered degree of starch structure in whole chestnut flour and alters its gut microbiota modulation in mice fed with high-fat diet

Currently, chestnuts attract more attention among consumers due to its rich nutritional functions, but systematic evaluation on the effect of thermal processing on its nutritional value is still limited. In this work, based on results of microstructural properties that heat-moisture treatment (HMT) could enhance the total ordered degree of starch structure in whole chestnut flour (CN) and promote the formation of anti-enzymatic component, in vitro experiment was then conducted and confirmed that HMT could significantly reduce the predicted glycemic index (pGI) of CN from 75.6 to 64.3 and improve its dietary fiber content from 7.06 to 13.42 g/100 g (p < 0.05). Further dietary intervention studies with CN and heat-moisture treated CN (HMT-CN) supplementation on the high-fat diet (HFD) consuming mice were discussed in terms of gut microbiota and its metabolites changes. The results showed that both CN and HMT-CN significantly resisted the weight gain induced by HFD, while HMT-CN had better serum lipid regulation effect. However, they had different effects on the gut metabolism pathways, among which CN inhibited the production of stearamine by promoting the proliferation of Dubosiella, while HMT-CN contributed to the growth of Lachnoclostridium, Desulfovibrio, and Faecalibaculum which stimulated the formation of associated metabolites including jwh-018-d11, valylproline, tetranor-12(S)-HETE, and PA (3:0/18:0). Overall, these discoveries could provide basic data for the effective utilization of CN in food industry processing.

Energy and enviro-economic analysis of a solar air heater with wedge turbulators.

Solar air heaters (SAH) convert solar energy to thermal energy for food processing industries and commercial space heating applications, as solar energy is cost-free. In this experimental study, the thermal performance of the solar air heater has been successively improved using different roughness elements over the absorber. The triangle-shaped wedges in three structures (inline, serpentine, and clustered structure) are investigated in this work. Thermal performance comparison is made with a SAH with a plain absorber. A maximum air temperature rise of 19°C is observed for the SAH with wedges in a clustered structure. The absorber surface temperature for clustered structured roughness elements is 76.8°C with an average heat loss coefficient of 4.43 W/m2·K. The useful heat absorption using clustered structure wedges is 33%, 17.9%, and 6.6% higher than the SAH with plain, inline, and serpentine structured wedges. SAH's maximum thermal and exergy efficiency with clustered structured elements is 70.4% and 1.64%. The average thermal efficiency of inline, serpentine, and clustered arrangement is 13.3%, 25.3%, and 35.6% higher than the SAH with a plain absorber. The proposed SAH design shows a sustainability index 1.01, and lower payback periods show economic and environmental viability.

Walking back from the edge: thresholds of change reveal options for adaptation to water scarcity under climate change in the Murray–Darling Basin, Australia

Climate change has increased the variability of river inflows in the Murray–Darling Basin, threatening the viability of irrigated agriculture, food processing industries and ecological condition of wetlands. With increasing water scarcity, decision-makers and communities face heightened contestation over scarce water resources and trade-offs and adaptation have become increasingly necessary. We used a social-ecological systems approach to identify thresholds of change in the Goulburn–Broken Catchment, a major food-producing region, to reveal options for adaptation to climate change. We developed systems models whereby feedbacks are identified between sub-systems of cultural paradigms, policies, human well-being and environmental condition. Models were constructed using data from semi-structured interviews with managers and decision-makers, industry reports and the scientific literature. We found environmental thresholds are fixed, but whether they are exceeded is socially determined. Environmental condition can be maintained by relaxing constraints on volumes of water released into the highly regulated river system and easing rules on the distribution of water among users in the dairy and horticulture industries. Socio-economic thresholds were more flexible. Industries have adapted to water scarcity through irrigation efficiency measures, inter-industry relationships for water-sharing and feed substitutes in dairy production. However, industry interdependence indicates potential for maladaption, whereas investment in adaptation and diversification offers more sustainable options. Current policy and management disconnects between water for the environment and water for food production reveal opportunities for co-benefits between environmental and socio-economic domains. Realising these benefits requires a systemic, inclusive adaptation pathways approach to design and implement options for change.

Feed-food and land use competition of lowland and mountain dairy cow farms

Dairy cows and other ruminants contribute to human nutrition as they are able to convert feed components containing human inedible fibre concentrations (e.g. roughage and by-products from the food processing industry) into valuable animal-sourced food. A number of crops often fed to dairy cows (e.g. soy or cereals) are however potentially edible by humans too. Additionally, land used to grow dairy cattle feed may compete with crop production for human consumption. Two different methods to assess the competition between feed consumption of dairy cows and human food supply were thus refined and tested on 25 Swiss dairy farms. With respect to the potential human edibility of the feeds used in dairy production, the human-edible feed conversion ratio (eFCR) was applied. The land use ratio (LUR) was used to relate the food production potential, per area of land utilised, with the dairy production output. Low to medium eFCR, with values ranging from 0.02 to 0.68 were found, as an average proportion of 0.74 of total DM intake consisted of roughage. In contrast, we found relatively high LUR (0.69–5.93) for most farms. If the land area used to produce feed for cows was used for crop production (applying a crop rotation), 23 of the 25 farms could have produced more edible protein and all farms more human-edible energy. Indicator values strongly depend on the underlying scenarios, such as the human-edible proportion of feeds or the suitability of land and climate for crop production. Reducing the amount of human-edible feeds in dairy farming by feeding by-products from the food processing industry and improving forage quality may be suitable strategies to reduce eFCR, but relying on low-opportunity cost feeds may restrict milk performance level per cow. On farm level, improving overall efficiency and therefore using less land (especially area suitable for crop production) per kg product decreases LUR. However, the most promising strategy to mitigate land use competition may be to localise dairy production to land areas not suitable for crop production. Both methods (eFCR and LUR) should be used in parallel. They offer an opportunity to holistically evaluate the net contribution of dairy production to the human food supply under different environmental conditions and stress the importance of production systems well suited to specific farm site characteristics.