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Advanced Studies in Sustainable Food Engineering
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Advanced Studies in Sustainable Food Engineering

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 5964

Special Issue Editor

Prof. Dr. Biagio Bianchi

E-Mail Website
Guest Editor
Department of Agricultural and Environmental Sciences, University of Bari, 70126 Bari, Italy
Interests: agro-food engineering

Special Issue Information

Dear Colleagues,

Engineering applications in the food industry are interdisciplinary. Various aspects have to be taken into consideration. Such aspects include not only the technical variables but also the physiology of the products, their technological evolution, and their environmental and health and hygiene aspects. The task of engineering solutions is to synthesize a multitude of experimental results and production needs. Very often the research in this field does not mean “inventing” new techniques but studying how to use, adapt, and link proven technologies together in order to obtain unique solutions that can be innovations in the field to which they are applied. What follows is a pilot plant experiment, which is performed to verify whether the solutions studied in small scale can be suggested to companies in terms of the quality and typicality of the food and in terms of costs and impact on the environment. The general subject of this Special Issue will be to focus on the recent advancements in studies and technologies carried out and applied in the food industry, with particular reference to environmental, economic, energy, and sanitary sustainability. Therefore the goal is to foster the scientific sharing of experiences and ideas on fundamental and applied aspects of studies, analysis, assessment, and modeling in agro-food chains. Regarding sustainability, the scientific discussion will include the purification of wastewater, the recovery of energy and by-products, and health and safety at work.

Prof. Dr. Biagio Bianchi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Post-harvest engineering
  • Agro-food chain engineering
  • Food machines, plants, and buildings
  • Engineering of storage and improvement of the shelf life of food products
  • Robotics, sensors, and automation applied to the food industry and food chains, and the food industry in relation to Industry 4.0
  • Energy analysis and energy recovery
  • Treatment and recovery of wastewater, waste, and by-products from the food industry
  • Solutions for the assessment and reduction of the environmental impact of food production
  • Health and safety at work in the food industry

Published Papers (3 papers)

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Research

11 pages, 2329 KiB  
Article
Experimental Evaluation of Functional and Energy Performance of Pneumatic Oenological Presses for High Quality White Wines
by Claudio Perone, Biagio Bianchi, Filippo Catalano and Michela Orsino
Sustainability 2022, 14(13), 8033; https://0-doi-org.brum.beds.ac.uk/10.3390/su14138033 - 30 Jun 2022
Cited by 3 | Viewed by 1197
Abstract
In this article, experimental tests on two different kinds of pneumatic presses have been carried out in two Apulian wineries to evaluate energy consumption related to yield performance. The presses are employed to process Bombino Nero variety grapes, crushed and transformed in rosé [...] Read more.
In this article, experimental tests on two different kinds of pneumatic presses have been carried out in two Apulian wineries to evaluate energy consumption related to yield performance. The presses are employed to process Bombino Nero variety grapes, crushed and transformed in rosé wine though a pomace less process. The pneumatic pressured press realized a 2 h:48 min long process, with a maximum pressure on the product of 1.4 bar and a must moulding of 69% of extracted must. In regard to the vacuum press, the process duration is 3 h:18 min, with a maximum pressure of 0.9 bar and a must moulding of 58%. During the pressing operation, mean values of must flow rate are comparable: 2.1 L min−1 m−2 for the pressured press and 2.9 L min−1 m−2 for the vacuum press. However, a more detailed analysis gives more insight on the behaviour of the two presses. In regard to the pressured press, a compression phase characterized by few steps and at lowest pressure values has proven particularly effective, especially in the first phase (must moulding of 41% with a must flow rate of 4.6 L min−1 m−2), at the lowest pressure values. On the other hand, by analysing vacuum press process, the phases sequence is much more gradual, must moulding decreases as the extraction proceeds (from 28% to 6%), and in the last three phases a very low amount of must is extracted, with must moulding smaller than 10%. The energy consumption of the pressured press during compression is mainly related to the engine power absorption (one of the two in operation), and it is below 4 kW except during start-up, due to the starting currents. The highest power is reached in the last phase in which the maximum pressure is applied and a great amount of must is extracted. On the other hand, energy consumption in the vacuum press gradually decreases. A similar trend was not observed for the specific energy for either press: while it increases along the whole process for the vacuum press, it reaches a maximum value in the second phase of the pressured one. Results show the need to pursue new studies on single component design and on pressing cycles, especially in high-capacity pneumatic vacuum presses. Several advantages on wine production costs could be achieved, even retaining high quality wines. Full article
(This article belongs to the Special Issue Advanced Studies in Sustainable Food Engineering)
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22 pages, 2877 KiB  
Article
Simulation of Energy and Media Demand of Beverage Bottling Plants by Automatic Model Generation
by Raik Martin Bär, Michael Zeilmann, Christoph Nophut, Joachim Kleinert, Karsten Beyer and Tobias Voigt
Sustainability 2021, 13(18), 10089; https://0-doi-org.brum.beds.ac.uk/10.3390/su131810089 - 09 Sep 2021
Cited by 3 | Viewed by 2492
Abstract
Facing environmental challenges, high energy costs and a growing public awareness, the global brewing industry is increasingly publishing ambitious targets toward a more sustainable production. Small and medium-sized enterprises of the brewing and beverage industry cannot ensure energy and media efficiency mainly due [...] Read more.
Facing environmental challenges, high energy costs and a growing public awareness, the global brewing industry is increasingly publishing ambitious targets toward a more sustainable production. Small and medium-sized enterprises of the brewing and beverage industry cannot ensure energy and media efficiency mainly due to capital and knowledge inadequacy. This article addresses this problem and presents a pragmatic method to determine the energy and media demand. Accordingly, a modeling editor as well as a standardized data structure and automatic simulation parameter determination tools were developed to implement the method. A given production plant can be modeled with adequate details using the presented editor. Based on a configuration file, a holistic simulation model can be generated automatically in a simulation environment. A beverage bottling plant was studied, and the necessary datasets were obtained for implementing the proposed editor and, thereby, the method. It was confirmed that the simulated values of electrical energy and compressed air consumption match the measured empirical data. The measures to increase energy and media efficiency were also found effective. Using the presented method, enterprises of the brewing and beverage industry can easily uncover avenues for potential savings, test the effectiveness of optimization strategies, and substantiate possible investment decisions. Full article
(This article belongs to the Special Issue Advanced Studies in Sustainable Food Engineering)
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11 pages, 1461 KiB  
Article
Plasma Degradation of Pesticides on the Surface of Corn and Evaluation of Its Quality Changes
by Hongxia Liu, Dingmeng Guo and Xinxin Feng
Sustainability 2021, 13(16), 8830; https://0-doi-org.brum.beds.ac.uk/10.3390/su13168830 - 06 Aug 2021
Cited by 7 | Viewed by 1772
Abstract
Plasma is a surface decontamination tool that is widely used in the food fields for pesticide degradation. In this study the effect of plasma on pesticide elimination from the surface of corn and the corn quality changes were tested as functions of power, [...] Read more.
Plasma is a surface decontamination tool that is widely used in the food fields for pesticide degradation. In this study the effect of plasma on pesticide elimination from the surface of corn and the corn quality changes were tested as functions of power, air flow rate, treatment time, and frequency. Results indicated that plasma treatment for 60 s at 1000 mL·min−1 air flow rate, power of 20 W, and frequency of 1200 Hz, achieved the largest degradation efficiency up to 86.2% for chlorpyrifos and 66.6% for carbaryl, both of which were below the maximum residues limit of grains. Most importantly, after plasma treatment, there was a remarkable decrease (p < 0.05) in moisture content and starch content for treated corn compared with control. The acid value for treated corn showed a prominent increase (p < 0.05), but within the acceptable range of the standard. The vitamin B2 content of treated corn did not show a significant difference (p > 0.05). All results of this study demonstrated that plasma treatment is a promising technology with the ability to remove pesticide residues on corn while maintaining its quality within acceptable limits. Full article
(This article belongs to the Special Issue Advanced Studies in Sustainable Food Engineering)
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