Seafood processing, preservation, and analytical techniques in the age of industry 4.0
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/25315 |
Resumo: | 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. |
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Seafood processing, preservation, and analytical techniques in the age of industry 4.0Fourth industrial revolutionsFishNew preservation methodsEmerging technologiesThermal and nonthermal processingFish 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).Biblioteca Digital do IPBHassoun, AbdoSiddiqui, Shahida AnushaSmaoui, SlimUcak, İlknurArshad, Rai NaveedGarcía-Oliveira, PaulaPrieto Lage, Miguel A.Aït-Kaddour, AbderrahmanePerestrelo, RosaCâmara, José S.Bono, Gioacchino2022-04-01T11:13:45Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25315engHassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Garcia-Oliveira, Paula; Prieto, Miguel A.; Aït-Kaddour, Abderrahmane; Perestrelo, Rosa; Câmara, José S.; Bono, Gioacchino (2022). Seafood processing, preservation, and analytical techniques in the age of industry 4.0. Applied Sciences. ISSN 2076-3417. 12: 3, p. 1-2810.3390/app120317032076-3417info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:56:41Zoai:bibliotecadigital.ipb.pt:10198/25315Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:59.772541Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
title |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
spellingShingle |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 Hassoun, Abdo Fourth industrial revolutions Fish New preservation methods Emerging technologies Thermal and nonthermal processing |
title_short |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
title_full |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
title_fullStr |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
title_full_unstemmed |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
title_sort |
Seafood processing, preservation, and analytical techniques in the age of industry 4.0 |
author |
Hassoun, Abdo |
author_facet |
Hassoun, Abdo Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed García-Oliveira, Paula Prieto Lage, Miguel A. Aït-Kaddour, Abderrahmane Perestrelo, Rosa Câmara, José S. Bono, Gioacchino |
author_role |
author |
author2 |
Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed García-Oliveira, Paula Prieto Lage, Miguel A. Aït-Kaddour, Abderrahmane Perestrelo, Rosa Câmara, José S. Bono, Gioacchino |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Hassoun, Abdo Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed García-Oliveira, Paula Prieto Lage, Miguel A. Aït-Kaddour, Abderrahmane Perestrelo, Rosa Câmara, José S. Bono, Gioacchino |
dc.subject.por.fl_str_mv |
Fourth industrial revolutions Fish New preservation methods Emerging technologies Thermal and nonthermal processing |
topic |
Fourth industrial revolutions Fish New preservation methods Emerging technologies Thermal and nonthermal processing |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-01T11:13:45Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/25315 |
url |
http://hdl.handle.net/10198/25315 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Hassoun, Abdo; Siddiqui, Shahida Anusha; Smaoui, Slim; Ucak, İlknur; Arshad, Rai Naveed; Garcia-Oliveira, Paula; Prieto, Miguel A.; Aït-Kaddour, Abderrahmane; Perestrelo, Rosa; Câmara, José S.; Bono, Gioacchino (2022). Seafood processing, preservation, and analytical techniques in the age of industry 4.0. Applied Sciences. ISSN 2076-3417. 12: 3, p. 1-28 10.3390/app12031703 2076-3417 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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