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
Hauptverfasser:	Gimenez-Escalante, Pedro, Rahimifard, Shahin
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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