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/10400.13/4708 |
Resumo: | Fish and other seafood products are essential dietary components that are highly appre ciated 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 de velopment 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 spectro scopic 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 processing.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da MadeiraFish and other seafood products are essential dietary components that are highly appre ciated 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 de velopment 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 spectro scopic 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.MDPIDigitUMaHassoun, AbdoSiddiqui, Shahida AnushaSmaoui, SlimUcak, İlknurArshad, Rai NaveedGarcía-Oliveira, PaulaPrieto, Miguel A.Aït-Kaddour, AbderrahmanePerestrelo, RosaCâmara, José S.Bono, Gioacchino2022-10-14T15:50:05Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/4708engHassoun, A.; Siddiqui, S.A.; Smaoui, S.; Ucak, ˙I.; Arshad, R.N.; Garcia-Oliveira, P.; Prieto, M.A.; Aït-Kaddour, A.; Perestrelo, R.; Câmara, J.S.; et al. Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Appl. Sci. 2022, 12, 1703. https://doi.org/10.3390/ app1203170310.3390/app12031703info: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:RCAAP2024-03-17T05:58:30Zoai:digituma.uma.pt:10400.13/4708Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:11:30.859047Repositório 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 . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
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, 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, 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 |
DigitUMa |
dc.contributor.author.fl_str_mv |
Hassoun, Abdo Siddiqui, Shahida Anusha Smaoui, Slim Ucak, İlknur Arshad, Rai Naveed García-Oliveira, Paula Prieto, 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 . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
topic |
Fourth industrial revolutions Fish New preservation methods Emerging technologies Thermal and nonthermal processing . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
description |
Fish and other seafood products are essential dietary components that are highly appre ciated 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 de velopment 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 spectro scopic 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 |
2022-10-14T15:50:05Z 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/10400.13/4708 |
url |
http://hdl.handle.net/10400.13/4708 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Hassoun, A.; Siddiqui, S.A.; Smaoui, S.; Ucak, ˙I.; Arshad, R.N.; Garcia-Oliveira, P.; Prieto, M.A.; Aït-Kaddour, A.; Perestrelo, R.; Câmara, J.S.; et al. Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Appl. Sci. 2022, 12, 1703. https://doi.org/10.3390/ app12031703 10.3390/app12031703 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
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MDPI |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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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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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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