生物制药、营养保健品和功能食品干燥技术的进步与创新

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2024-08-07 DOI:10.1007/s12393-024-09381-7
Rani Puthukulangara Ramachandran, Mohammad Nadimi, Stefan Cenkowski, Jitendra Paliwal
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引用次数: 0

摘要

干燥是功能食品和生物制药行业的一项重要单元操作,是一项基本的保存技术,也是保持这些产品的生物活性成分和营养价值的一种机制。热敏性生物活性成分具有重要的质量属性,因此必须在可靠研究的支持下精心选择干燥方法和条件。在本综述中,我们探讨了与干燥这些热敏性材料相关的挑战,并研究了各种干燥方法的影响。我们的深入研究广泛涵盖了十种著名的干燥方法:热泵干燥、冷冻干燥、喷雾干燥、真空干燥、流化床干燥、过热蒸汽干燥、红外干燥、微波干燥、渗透干燥、真空干燥和超临界流体干燥。每种方法都是针对特定功能食品和生物制药的要求量身定制的,并全面介绍了每种技术的固有优势和潜在局限性。此外,本综述还深入探讨了混合干燥技术和智能干燥技术与工业 4.0 工具(如自动化、人工智能、机器学习、物联网和网络物理系统)的结合。这些创新方法旨在提高产品性能,提升功能食品和生物制药干燥过程中最终产品的质量。本综述通过对干燥领域的全面调查,阐明了这些操作的复杂性,并强调了它们在功能食品和生物制药生产中的关键作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods

Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods. Our thorough research extensively covers ten notable drying methods: heat pump drying, freeze-drying, spray drying, vacuum drying, fluidized bed drying, superheated steam drying, infrared drying, microwave drying, osmotic drying, vacuum drying, and supercritical fluid drying. Each method is tailored to address the requirements of specific functional foods and biopharmaceuticals and provides a comprehensive account of each technique's inherent advantages and potential limitations. Further, the review ventures into the exploration of combined hybrid drying techniques and smart drying technologies with industry 4.0 tools such as automation, AI, machine learning, IoT, and cyber-physical systems. These innovative methods are designed to enhance product performance and elevate the quality of the final product in the drying of functional foods and biopharmaceuticals. Through a thorough survey of the drying landscape, this review illuminates the intricacies of these operations and underscores their pivotal role in functional foods and biopharmaceutical production.

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
期刊最新文献
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods Design of Fat Alternatives Using Saturated Monoglycerides Thermal Properties of Biopolymer Films: Insights for Sustainable Food Packaging Applications
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