A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing
Food processing technology research and development activities have historically been driven by large-scale manufacture upscaling drivers to profit from economies of scale. Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting pr...
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| Veröffentlicht in: | Sustainability 2019, Vol.11 (12), p.3383 |
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| creator | Gimenez-Escalante, Pedro Rahimifard, Shahin |
| description | Food processing technology research and development activities have historically been driven by large-scale manufacture upscaling drivers to profit from economies of scale. Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient content), and constrained availability of ingredients and resources are pressuring industrialists to utilise alternative technologies to enable a more sustainable food supply. Distributed and localised food manufacturing (DLM) has been identified as a promising strategy towards future sustainable systems with technology representing one of its cornerstones. Innovative methods and tools to support the selection of the best alternative technologies for DLM are required. This paper provides an overview of food processing technologies and includes a novel classification created to support future assessments. A novel qualitative assessment method encompassing multiple criteria to understand specific food technologies suitability for future DLM systems is presented. Finally, research benefits are explored through the application of the assessment method to several selected technologies with promising potential in future food manufacturing. The results demonstrate that this methodological approach can assist in the adoption of DLM food systems through the selection of the best technologies integrating individual manufacturer requirements. |
| doi_str_mv | 10.3390/su11123383 |
| format | Article |
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Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient content), and constrained availability of ingredients and resources are pressuring industrialists to utilise alternative technologies to enable a more sustainable food supply. Distributed and localised food manufacturing (DLM) has been identified as a promising strategy towards future sustainable systems with technology representing one of its cornerstones. Innovative methods and tools to support the selection of the best alternative technologies for DLM are required. This paper provides an overview of food processing technologies and includes a novel classification created to support future assessments. A novel qualitative assessment method encompassing multiple criteria to understand specific food technologies suitability for future DLM systems is presented. Finally, research benefits are explored through the application of the assessment method to several selected technologies with promising potential in future food manufacturing. The results demonstrate that this methodological approach can assist in the adoption of DLM food systems through the selection of the best technologies integrating individual manufacturer requirements.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su11123383</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Adaptability ; Arc discharges ; Arc heating ; Arc spraying ; Automation ; Autonomy ; Baking ; Blanching ; Cold plasmas ; Consumption ; Cooling ; Dehydration ; Distillation ; Electric arcs ; Electric fields ; Extrusion coating ; Fermentation ; Flexibility ; Flow rates ; Flow velocity ; Food processing ; Food production ; Food products ; Food science ; Food supply ; Food technology ; Freeze drying ; Freezing ; Frying ; Heat transfer ; High pressure ; Industrial robots ; Ingredients ; Innovations ; Irradiation ; Low flow ; Magnetic fields ; Manufacturers ; Manufacturing ; Membranes ; Microfluidics ; Nanotechnology ; Nutrients ; Operations management ; Pasteurization ; Physical sciences ; Population growth ; Pressure ; R&D ; Research & development ; Steam ; Supply chains ; Sustainability ; Sustainable development ; Thawing ; Trends ; Ultrasound ; Ultraviolet radiation ; Vacuum</subject><ispartof>Sustainability, 2019, Vol.11 (12), p.3383</ispartof><rights>2019. 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Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient content), and constrained availability of ingredients and resources are pressuring industrialists to utilise alternative technologies to enable a more sustainable food supply. Distributed and localised food manufacturing (DLM) has been identified as a promising strategy towards future sustainable systems with technology representing one of its cornerstones. Innovative methods and tools to support the selection of the best alternative technologies for DLM are required. This paper provides an overview of food processing technologies and includes a novel classification created to support future assessments. A novel qualitative assessment method encompassing multiple criteria to understand specific food technologies suitability for future DLM systems is presented. 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| subjects | Adaptability Arc discharges Arc heating Arc spraying Automation Autonomy Baking Blanching Cold plasmas Consumption Cooling Dehydration Distillation Electric arcs Electric fields Extrusion coating Fermentation Flexibility Flow rates Flow velocity Food processing Food production Food products Food science Food supply Food technology Freeze drying Freezing Frying Heat transfer High pressure Industrial robots Ingredients Innovations Irradiation Low flow Magnetic fields Manufacturers Manufacturing Membranes Microfluidics Nanotechnology Nutrients Operations management Pasteurization Physical sciences Population growth Pressure R&D Research & development Steam Supply chains Sustainability Sustainable development Thawing Trends Ultrasound Ultraviolet radiation Vacuum |
| title | A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing |
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