I n troduction
In general, the concept of innovation is used specifically in the sense of new proposals, inventions and their economic intervention. An innovation is recognized as that product, equipment or service that is successful in the market and that there is nothing similar to this material or service to launch. There are currently innovated equipment that helps in improving the quality of the final products and at the same time reduces the energy, time and maintenance costs of these equipment.
Sustainable development is defined as the design of human systems and at the same time industrial systems that ensure that the use that humanity makes of resources and natural cycles do not lead to a decrease in the quality of life due to the loss of future economic generations, or, by the adverse impact on social conditions, human health and the environment. (Mihelcic et al., 2003).
Sustainable development is made up of three elements, which are the economy, environment and society, these elements are fundamental in the development of sustainability, since it is these that drive the need to satisfy the needs of future generations and at the same time those that are now present.
Keywords: Innovation, sustainable development, technology.
Objective: Identify innovative technologies for the proper development of the food industry without affecting the environment.
The environment is the physical and biotic habitat that surrounds us; what we can see, hear, touch, smell and taste. When the goal of improving environmental quality is considered to be to enhance human well-being, the word environment is used to include all kinds of social, economic and cultural aspects in the environment.
There are important improvements in which we can attribute a better environment to future generations and at the same time benefiting the present ones, be it technological innovations, processes and among other factors that can contribute, some of the improvements are shown below:
- Increased production of higher quality food The creation of housing as protection against extreme climates and as a living space The availability of free time for greater productivity, which offers opportunities for cultural and recreational activities Innovation of equipment that does not consume much electrical energy and that they work with energy generated by the same company Protection against the worst effects of natural disasters such as floods, earthquakes and volcanic eruptions.
Industrialization often confuses people, because it has a certain connection with the industrial revolution of centuries ago (18th and 19th). So industrialization is understood as a continuous phenomenon, which currently has spread across the planet, however it has affected different regions that are not so developed (rural population). It is worth mentioning that industrialization brings with it a very remarkable advantage because it gives people a higher standard of living, this above refers to a goal that all industries pursue. According to J. Glynn Henry and Gary W. Heinke, the industrial revolution was distinguished by the technological innovations that included, among the most important, the spinning machine and steam engines. Which were of great help to people who were dedicated to sewing,To the grinding of grains for the production of powder or flour, beer production and the manufacture of footwear, the aforementioned activities became more mechanized (J. Glynn Henry and Gary W. Heinke, 1999).
Currently there are teams that have contributed great and important benefits to food engineering, because innovative technologies have been developed that consist of reducing energy costs, maintenance and giving the final product a good quality. For its preparation it has been required of people who seek to reduce pollution, industrial costs and for the nutritional benefits of each of the products. In 2016 two pasteurization equipment were developed that will be of help to each company that usually uses these equipment for the process of preparing a commercial product.
Two equipments for industrial pasteurization are shown below;
Mango pasteurizer
Mango Pulp Pasteurizer
After participating in a business incubator, four students from various universities created the startup SaveFruit, which developed a pasteurizer for mango pulp that does not work on heat basis and whose cost is significantly lower compared to existing technology.
This project arises after identifying the great potential represented by the existing decline in mango production, agricultural producers in the best of cases manage to sell 50 percent of the mango, while the remaining 50 percent remains in the centers of gathering.
There are other equipments that fulfill this function but their cost is very high, they work based on heat, which reduces the quality of the pulp in terms of nutritional properties and also requires a high energy consumption.
This prototype allows to take readings of the temperature of the pulp when it enters the device and when it leaves (as shown in Fig. 1.1). It has a treatment based on a biomimicry process, which mimics the processes of nature. So far this is what has been achieved with development, it was also identified that the current process works by raising the temperature and then lowering it, this process eliminates bacteria but also vitamins and proteins. So the technological development was based on existing scientific literature, which basically made it possible to realize a development that works based on the dissociation of molecules.
P a s t e u r i z a d o r Sahar:
Sahar pasteurizer
Fig. 1.2 Guy Feidman is a designer who, for his graduation project at the Bezalel Academy of Art and Design in Jerusalem, developed an ultra pasteurizer that uses UV technology.
The result of this project is Sahar, a product that allows optimal pasteurization of 10 liters of milk without altering its nutritional content. UV technology is often used to purify water, a method that kills harmful bacteria in milk, using only a 12V rechargeable solar battery. The aesthetic of this product is based on traditional Bedouin pottery, which is still commonly found in Bedouin homes.
Sahar not only aims to be a product with a very important function for Bedouin villages and developing countries, but also a campaign to make people aware of the importance of pasteurization and ultra-pasteurization of dairy products.
Today's equipment is more expensive and also alter its nutritional content, hence the need to build a team which can preserve this content to give consumers a good product.
Conclusion:
Technological innovation has a great industrial impact and at the same time social, due to the beneficial contribution that the aforementioned community gives it, however it is important that the industries that currently exist know these teams which seek to generate a higher quality commercial product not altering nutritional properties, so that without these alterations consumers buy more their products, generate more profits and reduce maintenance and energy costs.
Bibliography:
- Environmental engineering second edition, J. Glynn Henry and Gary W. Heinke, Prentice hall Mexico 1999, page 14-35.Meadows, DH Meadows, DL, Randers, BB and Behrens, WW the limits to growth. New York Universal book, 1992; Also available as signet book of the New American Library, 1972.Environmental Engineering (Fundamental, Sustainability, and Design), James R. Mihelcic- Julie Beth Zimmerman, alfaomega México, April 2015, page 1-15.National Research Council. 2005. Does the built environment, influence physical activity, examining the evidence, Washington, DC research table 2005.
