Process Analytical Technology for the Food Industry

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It has been widely adopted within the pharmaceutical and petrochemical process industries. However adoption within the food industry to date is limited.

To meet the objectives of PAT, real time sensing techniques are employed to control predetermined critical control parameters throughout the processing chain. PAT can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools and/or product–process optimisation strategies.

Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies. Enormous opportunities for improved performance of food manufacturing processes and for the quality of food products could be exploited if recent developments in PAT were adopted by industry. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry.

This text will serve as a comprehensive reference for industry, researchers, educators and students, providing a comprehensive insight into the objectives, challenges and benefits of adopting a Process Analytical Technology strategy in the food industry.

Process Analytical Technology for the Food Industry reviews established and emerging PAT tools which have potential application within the food processing industry. The range of industrial applications covered will provide engineers and scientists working in the food, pharmaceutical and bioprocessing industries with a valuable resource for their work.