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研究食品提取,压缩和挤压技术
Christianne E C Rodrigues1, Maria Carolina Capellini1, Daniel Gonçalves2
1Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, Brazil.
Foods (Basel, Switzerland)
|December 17, 2024
概括
这篇社论讨论了食品提取,压缩和挤压技术的进步. 它强调了开发创新食品和提高加工效率的新机遇和挑战.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
背景情况:
- 食品行业不断寻求创新的加工技术.
- 优化提取,压和挤压方法对于产品开发和效率至关重要.
研究的目的:
- 提供关于食品提取,压制和挤压的最新研究的概述.
- 识别这些食品加工技术中的新兴机会和持续挑战.
主要方法:
- 这篇编辑综合了专题专题的调查结果,重点是食品加工技术.
- 它回顾了当前的研究趋势及其影响.
主要成果:
- 新技术为开发新型食品产品提供了巨大的潜力.
- 在扩大流程和确保经济可行性方面仍然存在挑战.
结论:
- 食品提取,压缩和挤压方面的持续研究对于行业创新至关重要.
- 应对技术和经济挑战将推动食品加工领域的未来进步.
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