Processing and Quality Control of AgroFood Products
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 October 2024 | Viewed by 1680
Special Issue Editor
Interests: drying and storage of produce and crops; soil compaction and tillage practices; the controlled and modified atmosphere storage of produce; the hyper-baric treatment of produce prior to storage; the distribution of heat in the heat-treatment of produce; the microwave-assisted extraction of bioactive compounds from plant materials; the disinfestation of grains in storage using ultra-high frequency microwaves; electro-osmotic dewatering; the characterization of a double-pipe helical heat exchanger; the microwave-assisted retting of flax and hemp for production of biofibers; the microwave pasteurization of in-shell eggs; the production and usage of biochar; the generation of electric energy by microbial fuel cells; and carbon capture from gas emissions by photosynthetic microorganisms
Special Issue Information
Dear Colleagues,
Food safety and quality are of ever-increasing global concern. Therefore, the development of innovative processing techniques and quality management of agro-food products are crucial to fulfill the customer demands, food laws and regulation standards, enhance the efficiency of the food business operations, and food security and sustainability while causing less impact on the environment.
This Special Issue on the “Processing and Quality Control of AgroFood Products” seeks high-quality papers focused on the emerging agro-food processing methods and safety and quality management technologies. The topics within the scope of this Special Issue include, but are not limited to, the following:
- Applications of advanced thermal/electro-heating technologies (microwave, ohmic heating, and radio-frequency heating) in the agro-food sector;
- Emerging non-thermal food processing technologies (high-pressure processing, pulsed electric fields, ultrasound, magnetic fields, plasma, pulsed light, etc.);
- Allergenicity and anti-nutritional factors reduction in agro-food products;
- Artificial intelligence, machine learning, computer vision technology, and image processing technology for agro-food quality evaluation;
- Emerging drying and storage technologies of agro-food commodities;
- Novel processing technologies for shelf-life extension of food products;
- Application of green technologies for sustainable food production system;
- Hybrid technologies for agro-food processing and quality management.
Prof. Dr. Vijaya Raghavan
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. Processes is an international peer-reviewed open access monthly 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
- non-thermal technologies
- advanced thermal processing methods
- electro-heating technologies
- artificial intelligence
- shelf-life extension
- drying
- storage
- allergens
- anti-nutrition
- food security and sustainability
- hybrid technologies
