Alternative Technologies

Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products.
Recent research on CO2 capture is focusing on the optimization of CO2 absorption using amines (mainly monoethanolamine-MEA) in order to minimize the energy consumption of this very energy-intensive process and improve the absorption efficiency. Process optimization is always required and this research is worth and necessary. However, the main concern arises when thinking of the overall process: solvent production, solvent use and regeneration, and environmental effects related to its use/emissions.