Bioscience Methods 2024, Vol.15, No.6, 275-288 http://bioscipublisher.com/index.php/bm 280 5 Emerging Processing Technologies and Innovations 5.1 Application of pulsed electric field (PEF) technology Pulsed electric field (PEF) technology has emerged as a promising non-thermal method for food processing, offering numerous advantages over traditional thermal methods. PEF involves the application of short bursts of high voltage to food products, which can lead to cell membrane permeabilization, enhancing the extraction of valuable compounds and improving textural properties. Studies have shown that PEF can significantly reduce the energy required for cutting and frying sweet potatoes, as well as lower the oil content in fried products (Figure 4) (Liu et al., 2017; Niu et al., 2020; Parniakov et al., 2022). Additionally, PEF treatment can improve the quality of sweet potato products by reducing browning and enhancing the uniformity of frying (Barba et al., 2015). The technology has been successfully implemented in the potato processing industry, demonstrating its potential for broader applications in sweet potato processing (Fauster et al., 2018). Figure 4 PEF treated sweet potato sticks (Adopted from Parniakov et al., 2022) 5.2 Microwave-assisted processing Microwave-assisted processing is another innovative technology that has gained attention for its ability to rapidly heat food products, leading to reduced processing times and energy consumption. This method utilizes microwave radiation to generate heat within the food, which can enhance the efficiency of drying, blanching, and pasteurization processes. The application of microwave-assisted processing to sweet potatoes can improve the retention of nutrients and color, as well as reduce the overall processing time. This technology is particularly beneficial for industrial applications where time and energy efficiency are critical (Arshad et al., 2020). 5.3 Use of enzyme-assisted extraction methods Enzyme-assisted extraction methods leverage the specificity and efficiency of enzymes to break down cell walls and release valuable compounds from plant materials. In sweet potato processing, enzymes such as pectinases and cellulases can be used to enhance the extraction of starch, pigments, and other bioactive compounds. This method offers a more environmentally friendly alternative to chemical extraction processes, reducing the need for harsh solvents and minimizing waste. Enzyme-assisted extraction can also improve the yield and quality of sweet potato-derived products, making it a valuable tool for industrial applications (Wang et al., 2018). 5.4 Integration of internet of things (IoT) and automation in processing The integration of internet of things (IoT) and automation technologies in sweet potato processing can revolutionize the industry by enabling real-time monitoring and control of processing parameters. IoT devices can collect data on temperature, humidity, and other critical factors, allowing for precise adjustments to optimize processing conditions. Automation can streamline various stages of production, from sorting and peeling to cooking and packaging, reducing labor costs and improving consistency (Peña et al., 2021). The use of IoT and automation can also enhance traceability and quality control, ensuring that sweet potato products meet stringent safety and quality standards.
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