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Food Process Engineering: The Last 25 Years and Challenges Ahead.

S Bruin1, Th R G Jongen1

  • 1The authors are with Unilever Research, Vlaardingen, The Netherlands.

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Summary
This summary is machine-generated.

This review covers 20th-century food process engineering advancements, including microstructure control and flavor technology. Future directions emphasize functional foods, precision processing, and integrated supply chain approaches for enhanced food manufacturing.

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Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Process Engineering

Background:

  • The last 25 years of the 20th century saw significant evolution in food process engineering.
  • Understanding the control of food microstructure, flavor, and processing techniques was crucial.

Purpose of the Study:

  • To provide an overview of key developments in food process engineering from the late 20th century.
  • To discuss emerging and future trends in food manufacturing and processing.

Main Methods:

  • Literature review and synthesis of advancements in food processing.
  • Analysis of historical trends and projection of future developments.

Main Results:

  • Key advancements include progress in controlling food microstructure, separation, conversion, and stabilization processes.
  • Developments in flavor technology, including retention and release during processing, were highlighted.

Conclusions:

  • Future food processing will likely focus on functional foods, integrated process design, and precision processing.
  • Supply chain integration and novel field applications are anticipated to shape future food manufacturing.