Food printing is a cutting-edge manufacturing technique that uses advanced printing methods such as binder jetting, extrusion-based printing, and inkjet printing to build an object layer by layer to achieve the required shape of food items such as chocolate and cheese. 3DFP (3-dimensional food printing) has the potential to combine delicate and easily degradable bioactive compounds and other functional elements into functional 3DFP food products, contributing greatly to the development of nutritious food. Many nations make different types of 3D food printers nowadays, creating specialty meals like space food, restaurants, elderly food, and floating food. Numerous benefits of 3DFP include the development of individualized food items with regard to taste and nutrition, the decentralisation of food production, the decrease of food waste, and commercial innovation. Based on the benefits of customizing current food to one's taste and use, three-dimensional food printing technology can be applied to a variety of food categories. One of the reasons for the increase in research into this technology is the ability to produce modified products that are tailored to suit the taste preferences and specific nutritional demands of consumers. In this review, the industrial situation of 3DFP technology was examined along with recommendations for expanding the market for 3D-printed food in the new typical age.

Enzymes are proteinaceous substances that act as catalysts for various biochemical reactions and their study is known as enzymology. As far as postharvest processing industry is concerned, they have a plethora of applications in the area of dairy, fruits and vegetables, confectionery, food preservation etc. Moreover, depending on the scenario, enzymes need to be activated or inactivated for obtaining favorable processing conditions. This is usually carried out through control of pH, temperature, concentration of species, etc. that affect the enzyme–substrate chemical reaction. The fundamentals and primary working mechanism regarding the enzymes are documented here along with their applications in post-harvest technology. This chapter also deals with chemical enzyme inactivation methods and their recent advancements.

The shelf-life of fruits and vegetable products has been shortened because of the destructive or quality degrading enzymes present in these products. To alleviate this quality loss, enzyme inactivation is needed. Thermal treatment is the most commonly used conventional effective method in inactivating the enzymes and microbes present. However, thermal processing may trigger deleterious alterations in the product's sensory, quality, and nutritional characteristics. Over the past several decades, there is an increasing scope and interest in finding an alternate technology to use preservatives or the lowest possible temperature by food industries and academicians. In addition to health concerns, alternative technologies pave the way in obtaining safe and fresh-like produce with excellent quality. In this regard, a combination of various novel technologies for instance dense phase carbon dioxide, high-pressure processing, ultrasound processing, ultraviolet irradiation, and other thermal processing techniques like microwave and ohmic heating have been more effective in inactivating resistant enzymes than individual treatment.

The qualitative and quantitative evaluation of agricultural products has often been carried out using traditional, i.e., destructive, techniques. Due to their inherent disadvantages, non-destructive methods that use near-infrared spectroscopy (NIRS) coupled with chemometrics could be useful for evaluating various agricultural products. Advancements in computational power, machine learning, regression models, artificial neural networks (ANN), and other predictive tools have made their way into NIRS, improving its potential to be a feasible alternative to destructive measurements. Moreover, the incorporation of suitable preprocessing techniques and wavelength selection methods has arguably proven its practical feasibility. This review focuses on the various computation methods used for processing the spectral data collected and discusses the potential applications of NIRS for evaluating the quality and safety of agricultural products. The challenges associated with this technology are also discussed, as well as potential future perspectives. We conclude that NIRS is a potentially useful tool for the rapid assessment of the quality and safety of agricultural products.

Polyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the quality of tender coconut water (TCW). Advanced thermal treatment such as microwave treatment has the potential for the inactivation of food enzymes. The experiments were conducted at three different microwave power levels (450, 600, and 900 W) and five different exposure times (70, 80, 90, 100, 110, and 120 s). The modeling and optimization of process parameters were done using a central composite design and artificial neural network. The microwave power level of 600 W for 120 s exposure time was suitable for enzyme inactivation with minimal quality loss. Optimized treatment has pH = 5.02, total soluble solids (TSS) = 5.68 degrees Brix, turbidity = 12.51 NTU, titratable acid (TA) = 0.07% of malic acid, PPO = 0, POD = 0, phenolic content = 37.238 mg GAE/L and overall acceptability (OA) = 7.5. These results confirmed that microwave treatment could be the potential alternative to conventional thermal treatment for processing tender coconut water.

A study is conducted to investigate the effect of 3D printing process parameters, i.e., nozzle diameter(ND), layer height(LH), path width (PW), and print speed (PS) on dependant parameters—print time, weight, printing rate, and height ratio of the 3D printed food construct. Optimized formulation for best printability of rice flour, jaggery, and water, i.e., rice flour = 85.95 g, jaggery = 33.04 g, water = 114.93 g, is used in the study. Box-Behnken design is used where a total of 29 experiments are conducted by varying ND: 1.2 to 1.8 mm, LH: 25% to 75%, PW: 0.5–1 mm, PS: 10 to 20 mm/s and their effect on dependant parameters is determined along with mathematical modeling. Printability assessment is conducted by visual analysis and a print score is allotted. The range of parameters obtained for best print score samples is considered for optimization. Optimized parameters found are, i.e., nozzle diameter 1.5 mm, layer height 29%, pathwidth 0.753 and print speed 20 mm/s are used for validation. Layer height and pathwidth were found to be more significant parameters compared with the other two parameters. Dimensional accuracy is also determined between target and experimental prints in validation. This work has optimized the 3D food printer process parameters for printing using rice flour, jaggery, and water. The combination of rice flour and jaggery for printing using ZMorph Vx thick paste extruder has been reported for the first time by the authors. Modeling and printer parameter optimization for the above said printer has also been reported for the first time. The concept of using the range of parameters from visual assessment for mathematical optimization has been possibly reported for the first time.

This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M-1: RF-50.86%, water-49.14%), rice flour with sugar and water (M-2: RF-36.75%, sugar-14.10%, water-49.14%) and rice flour with jaggery and water (M-3: RF-36.75%, jaggery-14.10%, water-49.14%) were compared on 3D printability based on visual inspection and properties supporting 3D printability and shape retention. The effect of the three mixes was characterized on color, rheological, thixotropic, and handling properties. Out of the three mixes, M-3 is found to have the best printability characteristics with shear thinning behavior, yield stress of 157 Pa, flow stress of 121 Pa, and extrusion force of 6.62 kg.

Understanding the temperature profile of different packaging materials would be useful for selecting appropriate packaging material for in-bottle pasteurization. The temperature profile of polypropylene, polyethylene (PE), and polyethylene terephthalate bottles was investigated using COMSOL Multiphysics software to understand the temperature-time correlation with thermal treatments. PE bottles exhibited the least temperature difference between cold and hot spots. Optimization of thermal treatment processing parameters such as temperature (80-95 degrees C) and treatment time (5-15 min) for inactivation of enzymes, namely polyphenol oxidase (PPO) and peroxidase (POD), in tender coconut water (TCW) was performed to the extent its shelf life. The quality parameters of heat-treated TCW such as pH, total soluble solids (TSS), titratable acidity (TA), turbidity, phenolic content, PPO, POD, and sensory evaluation were analyzed. The multiple linear regression models were developed for each quality parameter using a central composite design (CCD). The optimized treatment conditions were 84 degrees C temperature and 5 min treatment time with the desirability of 0.926. The responses recorded were pH = 5.4, TSS = 5.52, turbidity = 7.1 NTU, TA = 0.06% of malic acid, relative PPO = 0.099, relative POD = 0.093, phenolic content = 44.712 mg gallic acid equivalent/L, and overall acceptability score = 8. Practical Applications Understanding the temperature profile of different packaging materials during pasteurization or sterilization is imperative to select the suitable packaging material, and also it would be helpful for designing the heating system. Tender coconut water (TCW) is the most popular natural drink in Asian countries. However, the pasteurization conditions are yet to be optimized to preserve TCW without affecting its bioactive and functional components. The current practice followed for in-bottle sterilization of TCW is polyethylene terephthalate (PET). This is due to PET being cheaper and readily available than other packaging materials. However, the quality of the TCW could affect PET due to improper heat distribution which can lead to damage of bioactive components. The present study has optimized the suitable pasteurization conditions and packaging material for bottling and marketing TCW. The findings of the present study will boost the market potential of the tender coconut processing industries.

Soybean aqueous extract (SAE) is a promising raw material for edible film preparation. In this study, SAE-based composite edible film was developed by incorporating beeswax (0.4-1.2%), clove essential oil (0.5-1.5%), and span-20 (0.5-1.5%), and their effect on the physico-mechanical and barrier properties was evaluated. Response surface methodology (RSM) using central composite rotatable design and supervised artificial neural network (ANN) models were used to predict the effect of the independent variables on responses like tensile strength, elongation at break, water vapor permeability, moisture content, water-solubility, and optical parameters. All the independent variables had a significant role (p < 0.05) on the responses, and the experimental data were better predicted by ANN models compared to RSM with higher R-2, lower RMSE, MAE and chi(2) values. The RSM optimized value of beeswax, clove essential oil, and span-20 was 1.2%, 0.91%, and 0.73%, respectively. Among the independent variables, beeswax and clove essential oil were the most influential in mechanical and water barrier properties, while the level of span 20 affected the color and solubility of the films. A semi-crystalline nature of the composite film was evident from the SEM and XRD analysis. The characterization of the developed film confirmed its utility in food packaging applications.

Ozone technology in food processing technique had expanded largely over the years. The environment-friendly nature of the technology makes it a compelling option among consumers. The multiprocessing aspects of ozone technology make it effective against various microorganisms in fruits, meat, and vegetables and simultaneously performing water treatment. Ozone generation is carried out using pure oxygen, and it immediately decomposes to oxygen after treatment thereby leaving no toxic effects. A proper ozone treatment retains nutritional, sensory, and physiochemical properties of the products. This chapter intends to cover factors affecting ozone technology along with basic design of an ozone treatment system.

The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.

3D food printing is gaining significance as a novel processing technique in the field of food technology. Rice flour, jaggery and water are combined in 20 different proportions (R1 to R20) and the printability of the combination is studied in 1D, 2D and 3D using an extrusion-based 3D food printer. The dimensional accuracy was determined by comparing the length, width and height of the printed sample with target geometry. The sample having better dimensional accuracy in 1D and 2D printing did not retain shape in 3D structure. The sample R5 performed well in 3D printing in terms of height achieved while printing a 3D structure. The composition of the constituents for best 3D printability are rice flour 85.95 g, jaggery 33.04 g and water 114.93 g.

Prediction of the hydrodynamics of heat and mass transfer and fluid flow during food processing operations is useful for modification of current equipments (heat exchangers (HE), pasteurization unit/cooking vessels, dryers, fumigators, and freezers), saving energy and process optimization. Numerical analysis and simulation techniques are capable methods for designing and development of new pasteurization unit, canning unit, dryers, HEs, freezers, and improvement of food quality. This chapter focuses on (1) fundamentals of numerical analysis and simulation techniques; (2) merits and applications in food processing with a special focus on heating of liquid foods, drying of cereals and freezing of food products and food processing equipments design.

Radio frequency (RF) heating has potential applications in different food processing operations, such as disinfection, sterilization, pasteurization, blanching, thawing, post-baking, drying, and control of insect infestation. The dielectric properties (such as permittivity, capacitance, and electrical conductivity) are significantly important in RF heating. There are still research gaps in optimizing RF heating process parameters, such as frequency, electromagnetic field intensity, power level, electrode distance, and food product. This chapter deals with recent innovations in RF heating of food products.

Trends and innovations in the food industry are evolving day by day so do the technologies like 3D food printing. 3D food printing is the process of converting a 3D computer model into a physical object, from edible food materials. The printability of food construct depends upon various aspects of 3D food printing such as printer type, printable inks, and their properties, post-processing, etc. This paper is aimed at comprehensively covering 3D food printing technologies, printable food material, and their properties which are extensively covered, printability assessment techniques, commonly used post-processing methods. The 3D printer classification based on configuration and technology of printing is also covered in detail. The different printer control parameters investigated with the usual range of values and their optimized values for multi-layer printing are also elaborated. The post-processing methods for multi-layer food construct shape retention are reported. The significance of the technology, its applications in commercial and domestic segments along with their challenges, is discussed. Future technologies such as insect enriched foods, customized or personalized and fortified foods, space foods, production on demand, and digitalized recipes are an integral part of 3D food printing technology. This paper provides a comprehensive review of the 3D food printing technologies available as of now in terms of technologies, materials and assessment method. This review article can be a source of reference for 3D food printing.

Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the nutritional potential of TCW. Besides, the possible chance of enzymatic browning and the associated biochemical reactions impart unfavorable effects to the TCW quality parameters. Although thermal processing techniques are being widely explored, their inherent limitation and the generation of off-flavor and discoloration urge to explore alternative non-thermal techniques. The major mechanism of non-thermal techniques behind enzyme inactivation and antimicrobial effect is the conformational change of protein structure and cell destruction, respectively. In this review, the application of non-thermal techniques viz. ozone technology, high-pressure processing, filtration, ultrasound, ultraviolet, cold plasma, pulsed light, and electric field treatments are explored and compared.