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Present Trends in Food-Process Engineering and Their Influence on the Development of Food System

Development of chemical and, in the post 2nd world war period, food-process engineering has strongly influenced the development of processing systems and the entire food industry. New consumers demands have stimulated further efforts on improving already existing and findings new processing solutions aimed at optimization of processing system towards increasing efficiency and flexibility with minimal damage of product, dynamic process control by adopting TQM (Total Quality Management) and HACCP (Hazard Analysis and Critical Control Points) concepts and maximum appreciation of ecological factors. Among numerous processing solutions available presently in the world, every country should take over and apply those which suit the structure of its agricultural and food production and for which it has comparative advantages. Those, are among the others: high efficiency of the so-called big or basic industry, physical and � mild� procedures (� minimum processing� procedure) in preservation and convenience food industry with stress on autochthonous products having specific regional properties, then application of biotechnology and distribution chain advancement (cold-storage plants, wholesale, auction centers). In addition processing and equipment solutions securing high sanitary standards in production and protection of environment should be adopted.

Food engineering; Process engineering; Food processing; Advances; Trends; Mathematical Modeling

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