High-pressure processing of fish and shellfish products: Safety, quality, and research prospects

Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications

Coaxial treatment chamber for liquid food treatment through pulsed electric field

Over the last couple of decades, pulsed electric field (PEF) attained substantial consideration in the food industry with an effort to generate replacements to conventional thermal treatment. It is recognized to produce secure and chill-stable liquid food samples with fresh and nutritional qualities. The uniform electric field in the treatment zone has been recognized as the main handling parameter. The design of the treatment chamber shows an important impact on the effectiveness of the procedure by controlling homogenous treatment. This study revealed the homogeneity of the electric field strength of the different existing treatment chambers through COMSOL Multiphysics and adopted a study to design a co-axial treatment chamber for continuous treatment of liquid samples. This research helps to adopt some fundamental designing steps for a new treatment chamber with a uniform distribution of the electric field

Seafood processing, preservation, and analytical techniques in the age of industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.José S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021).info:eu-repo/semantics/publishedVersio

The fourth industrial revolution in the food industry—part II: Emerging food trends

The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1–17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.The fourth industrial revolution in the food industry—part II: Emerging food trendssubmittedVersio

An improved electroporator with continuous liquid flow and double-exponential waveform for liquid food pasteurization

Pulsed electric field (PEF) pasteurisation keeps treated liquid food fresh and nutritious compared to traditional thermal pasteurisation. However, PEF adoption is still limited on an industrial scale due to a lack of practical systems. As a result, a great deal of research has gone into overcoming the limitations of the existing systems. Keeping this in mind, the current study contributes to the improvement of the electroporator. The heterogeneous electric field's distribution raises the temperature of the treated food samples. Liquid laminar flow is a reason for heterogeneous electric field's distribution in continuous treatment. Hotspots may also be created by using an inefficient high-voltage waveform in addition to the heterogeneous electric field distribution. This study rectifies the heterogeneous distribution by proposing an improved coaxial treatment chamber and double-exponential waveform to replace the exponential-decaying waveform. A static mixer provides an increased mixing, i.e. disrupting the laminar flow, inside the treatment zone. COMSOL based computational model was developed to study flow behaviour and corresponding temperature distribution in the proposed coaxial treatment chamber with sieves. Based on the model, it has been concluded that coaxial electrodes with sieves provide more homogeneous flow properties inside the treatment chamber. The effectiveness of the double-exponential (DE) waveform was validated using MATLAB. A three-stage Marx generator giving the DE waveform was designed and constructed. The performance of the improved treatment chamber together with the DE waveform, known as the electroporator, was studied using chemical and microbial analysis. Untreated, PEF treated, and thermal treated orange samples were stored at 4°C for 9 days before being examined. The lowest microbial growth was observed in both the PEF treated with sieves and thermally treated food samples than the untreated sample. However, treated juices' visual and chemical colour analysis showed that the PEF-treated sample acquired a brighter appearance than a thermally processed sample. Thus, this study provides significant findings in developing and utilising an electroporator to inactivate microorganisms

Ageing classification of metal oxide surge arrester using its power factor

The third harmonic component of resistive leakage current is considered as the most sensitive ageing indicator of metal oxide surge arrester (MOSA). It is essential to extract the resistive component of the total leakage current prior to determining its third harmonic content. Several methods have been proposed so far to determine the resistive leakage current. But, the implementation of complex mathematical procedures has made these techniques difficult and less accurate. Therefore, this paper is aimed to propose the power factor as a new ageing indicator of MOSA. New indicator is determined without extracting the resistive component of the total leakage current. This study has been performed experimentally on three aged samples of 120 kV rated MOSAs to determine their power factors. The results have shown that the variation in proposed indicator towards arrester's ageing is similar to that of the resistive third harmonic component. The percentage rise in the power factors of MOSA-I, II, and III by increasing the voltage from 70kV to 120kV to simulate ageing, are found to be 105%, 118%, and 108% respectively

Resistive component extraction of leakage current in metal oxide surge arrester: A hybrid method

Leakage current based condition monitoring is the most widely used method to ascertain the ageing of on-site Metal Oxide Surge Arrester (MOSA). The extraction of resistive component of leakage current is necessary for the exact health diagnostic of arrester. In particular, the third harmonic component of resistive current is known to be directly correlated with the ageing of arrester. Although, some existing methods are still used to extract the resistive leakage current but their computational procedures and accuracies have some limitations. This paper is aimed to propose a newly developed technique, referred as hybrid method for the extraction of resistive leakage current without acquiring the grid's voltage. This method was developed on SIMULINK software and then validated experimentally on 120 kV rated MOSA manufactured by ABB. Results have shown that the proposed method is 3.2% more accurate than the modified shifted current method. It can be implemented to develop a highly precise condition monitoring module for online monitoring of MOSAs

Resistive leakage current based condition assessment of zinc oxide surge arrester: A review

Leakage current based condition assessment is most extensively opted method to monitor the ageing and deterioration of zinc oxide surge arresters. Particularly, the resistive component of leakage current is considered to be directly related with the arrester's degradation. Therefore, the measurement of resistive leakage current is essential for the condition diagnostic of the surge arrester. Several techniques have been proposed to extract the resistive component of total leakage current. But, the deficiency of a comprehensive review on the existing techniques still exists. This paper is aimed to review the resistive leakage current extraction techniques with respect to their operating principles, experimental procedures, limitations, and accuracy of the results. This study will contribute to improve the accuracy of resistive leakage current based condition monitoring of surge arresters

Simulation Study of Coaxial Treatment Chambers for PEF Pasteurization: A Critical Review

A pulsed electric field (PEF) produces pasteurized liquid foods with fresh and nutritional properties. The treatment chamber is a crucial part of the PEF processing system where a high voltage is applied, producing an electric field to treat the liquid foods. The proper construction of the treatment chamber regulates the distribution of the electrical field inside the treatment zone. Mixing of liquid inside the treatment zone is an effective tool to overcome this heterogeneous effect. The coaxial treatment chamber offers a heterogeneous electric field and temperature distribution inside the treatment zone. A helical insulator inside the coaxial treatment chamber provides a mixing effect. In this research, a numerical simulation was done to measure the electric field in different geometries of treatment chambers at different flow rates. The simulation aimed to optimize the new coaxial treatment chamber design. The modelling findings showed homogeneous electrical field strength in the helical treatment chamber. This study provides new insights for industrial-scale setup using multiple helical chambers in a continuous flow PEF treatment