Thermal and Non-thermal Technologies in Food Waste Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 777
Special Issue Editor
Interests: non-conventional technology; food waste; non-thermal effect; extraction; modification
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, food waste has received considerable attention as a social, economic, and environmental issue. Every year, billions of tonnes of food are wasted, with 54% of that wasted during production and 46% wasted during post-market operations. Food waste and byproducts possess great potential for producing valuable components. Most of them consist of cereal residues, fruit pomace, and peels, which are rich in bioactive compounds like carotenoids, polyphenols, vitamins, oils, etc. Depending on the nature and type of component/matrix, the processing of food waste involves one or more steps of pretreatment, separation, extraction, isolation, and purification to produce high-value products. Various technologies can be used to treat these byproducts, thereby contributing to sustainable development. These aspects contribute to the efficient use of available resources to drive the circular economy.
In this case, the Special Issue provides a distinctive overview of the latest developments in emerging technologies for the treatment of food waste, as well as an in-depth analysis of each process. Topics include separation, extraction, isolation, modification, and purification. Also, applied technologies include, but are not limited to, various thermal (ohmic heating, microwave heating, etc.) and non-thermal (magnetic field, electric field, ultrasonic, high-pressure, etc.) processing.
Dr. Na Yang
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. Foods 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 2900 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
- non-conventional technology
- food waste
- thermal effect
- nonthermal effect
- bioactive compound
- extraction
- modification
