Emerging Technologies in Meat Processing

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Actuators are devices that convert electrical energy into mechanical work, traditionally used in electrical, pneumatic and hydraulic systems. As the demand for actuator technologies grows in biomedical, prosthetic and orthotic applications, there is an increasing need for complex and sophisticated products that perform efficiently also when scaled to micro and nano domains. Providing a comprehensive overview of actuators for novel applications, this excellent book: * Presents a mechatronic approach to the design, control and integration of a range of technologies covering piezoelectric actuators, shape memory actuators, electro-active polymers, magnetostrictive actuators and electro- and magnetorheological actuators. * Examines the characteristics and performance of emerging actuators upon scaling to micro and nano domains. * Assesses the relative merits of each actuator technology and outlines prospective application fields. Offering a detailed analysis on current advances in the field, this publication will appeal to practising electrical and electronics engineers developing novel actuator systems. Mechanical and automation engineers, computer scientists and researchers will also find this a useful resource.

A high-level introduction to new technologies andmethods in the field of software engineering Recent years have witnessed rapid evolution of software engineering methodologies, and until now, there has been no single-source introduction to emerging technologies in the field. Written by a panel of experts and divided into four clear parts, Emerging Methods, Technologies, and Process Management in SoftwareEngineering covers: Software Architectures – Evolution of software composition mechanisms; compositionality in software product lines; and teaching design patterns Emerging Methods – The impact of agent-oriented software engineering in service-oriented computing; testing object-oriented software; the UML and formal methods; and modern Web application development Technologies for Software Evolution – Migrating to Web services and software evolution analysis and visualization Process Management – Empirical experimentation in software engineering and foundations of agile methods Emerging Methods, Technologies, and Process Management in Software Engineering is a one-stop resource for software engineering practitioners and professionals, and also serves as an ideal textbook for undergraduate and graduate students alike.

“Emerging Technologies for Healthcare” begins with an IoT-based solution for the automated healthcare sector which is enhanced to provide solutions with advanced deep learning techniques. The book provides feasible solutions through various machine learning approaches and applies them to disease analysis and prediction. An example of this is employing a three-dimensional matrix approach for treating chronic kidney disease, the diagnosis and prognostication of acquired demyelinating syndrome (ADS) and autism spectrum disorder, and the detection of pneumonia. In addition, it provides healthcare solutions for post COVID-19 outbreaks through various suitable approaches, Moreover, a detailed detection mechanism is discussed which is used to devise solutions for predicting personality through handwriting recognition; and novel approaches for sentiment analysis are also discussed with sufficient data and its dimensions. This book not only covers theoretical approaches and algorithms, but also contains the sequence of steps used to analyze problems with data, processes, reports, and optimization techniques. It will serve as a single source for solving various problems via machine learning algorithms.

With the expectation of greatly enhanced user experience, 3D video is widely perceived as the next major advancement in video technology. In order to fulfil the expectation of enhanced user experience, 3D video calls for new technologies addressing efficient content creation, representation/coding, transmission and display. Emerging Technologies for 3D Video will deal with all aspects involved in 3D video systems and services, including content acquisition and creation, data representation and coding, transmission, view synthesis, rendering, display technologies, human perception of depth and quality assessment. Key features: Offers an overview of key existing technologies for 3D video Provides a discussion of advanced research topics and future technologies Reviews relevant standardization efforts Addresses applications and implementation issues Includes contributions from leading researchers The book is a comprehensive guide to 3D video systems and services suitable for all those involved in this field, including engineers, practitioners, researchers as well as professors, graduate and undergraduate students, and managers making technological decisions about 3D video.

The book will address the-state-of-the-art in integrated circuit design in the context of emerging systems. New exciting opportunities in body area networks, wireless communications, data networking, and optical imaging are discussed. Emerging materials that can take system performance beyond standard CMOS, like Silicon on Insulator (SOI), Silicon Germanium (SiGe), and Indium Phosphide (InP) are explored. Three-dimensional (3-D) CMOS integration and co-integration with sensor technology are described as well. The book is a must for anyone serious about circuit design for future technologies. The book is written by top notch international experts in industry and academia. The intended audience is practicing engineers with integrated circuit background. The book will be also used as a recommended reading and supplementary material in graduate course curriculum. Intended audience is professionals working in the integrated circuit design field. Their job titles might be : design engineer, product manager, marketing manager, design team leader, etc. The book will be also used by graduate students. Many of the chapter authors are University Professors.

Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.