Biosystems Engineering: Biofactories for Food Production in the Century XXI

479 Pages·2014·6.85 MB·English

by  Lina Garcia-Mier

Ramon Guevara-Gonzalez
Irineo Torres-Pacheco Editors
Biosystems
Engineering:
Biofactories for
Food Production
in the Century XXI
Biosystems Engineering: Biofactories for Food
Production in the Century XXI
Ramon Guevara-Gonzalez
Irineo Torres-Pacheco
Editors
Biosystems Engineering:
Biofactories for
Food Production
in the Century XXI
123
Editors
Ramon Guevara-Gonzalez
Irineo Torres-Pacheco
CentroUniversitarioCerrodelasCampanas
Queretaro Autonomous University
Querétaro
Mexico
ISBN 978-3-319-03879-7 ISBN 978-3-319-03880-3 (eBook)
DOI 10.1007/978-3-319-03880-3
Springer ChamHeidelberg New YorkDordrecht London
LibraryofCongressControlNumber:2014930152
(cid:2)SpringerInternationalPublishingSwitzerland2014
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Foreword
Today’s world is subject to important changes from the environmental point of
view. Based on this, it is valid to assume that the way we produce foods must
necessarily evolve to the generation of systems that consider the aspect of
‘‘sustainability.’’ Thus, for future production systems, food production with these
features(Biosystems)shouldbethemostsuitableoptiontosupporttheworldwide
growthofthepopulationinanenvironmentallyfriendlyway.Biosystems,inorder
tobearealalternativeinfoodproduction,shouldconsiderincludingbasicstudies
of various disciplines with the production of plants, animals, microorganisms,
among others. These efforts must be related to aspects of Production Control
Engineering as well as recycling systems and waste inputs.
ThestudyofBiosystemsEngineeringisemergingworldwidefocusingonissues
such as agricultural production, livestock and aquaculture, amalgamating aspects
of basic biology, chemistry, mathematics, physics, and engineering in searching
for strategies for sustainable food production in protected environments. Some
important research fields regarding Biosystems Engineering for food production
arenewproductionstrategiesofplantswithhighcontentofbeneficialcompounds
for human health, development of electronic instrumentation for monitoring
production at different levels, recycling agroindustry residues, environmentally
friendly approaches for food production, among others.
Asanexampleoftheaforementioned,itisclearly aglobaltrend(especiallyin
Europe) toward ‘‘healthy eating,’’ rich in compounds with activity called ‘‘nutra-
ceutical,’’ due to the presence of specific secondary metabolites. Agricultural
productionsystemsthathavedocumentedsignificantnutraceuticalcompoundsare
called ‘‘organic.’’ While these systems produce functional (nutraceutical) food of
highqualityandreducepollutioneffectsintheprocess,itcannotgenerateenough
yieldstosupporttheglobalgrowthandthus,areofhigheconomiccostandhardly
accessible for most of the population. On the other hand, conventional extensive
agriculture has produced the food needed to sustain the population growth
worldwide.However, thisachievement isreached using components given by the
Green Revolution and incorporates some elements of biotechnology. This type of
agriculture has the peculiarity that the food produced is not as high in nutraceu-
ticals as organic products. Additionally, conventional systems are accused of
having associated environmental problems.
v
vi Foreword
In this context, it is proposed to generate a Third Pathway for Agriculture, not
only organic and not only conventional. It will be necessary to pursue efforts to
develop new strategies for food production using the necessary knowledge accu-
mulated from different disciplines. For instance, applications of metabolites-
inducer factors (MIFs) to increase nutraceuticals, biological control strategies,
greenhouses with appropriate climate control, recycling food production residues,
etc. Taking into account all the aforementioned aspects this book, Biosystems
Engineering: Biofactories for Food Production in the Century XXI, is an attempt
to depict researches from several experts in the proposed fields, in order to get a
vision related to this new proposal for food production.
Ramon Guevara-Gonzalez
Irineo Torres-Pacheco
Contents
1 Strategies for Sustainable Plant Food Production:
Facing the Current Agricultural Challenges—Agriculture
for Today and Tomorrow. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Lina Garcia-Mier, Sandra Neli Jimenez-Garcia,
Angela María Chapa-Oliver, Laura Mejia-Teniente,
Rosalía V. Ocampo-Velazquez, Enrique Rico-García,
Ana A. Feregrino-Pérez, Ramon Guevara-Gonzalez
and Irineo Torres-Pacheco
2 Mathematical Modeling of Biosystems. . . . . . . . . . . . . . . . . . . . . 51
Moisés Alejandro Vázquez-Cruz, Alejandro Espinosa-Calderón,
Angélica Rosario Jiménez-Sánchez and Rosario Guzmán-Cruz
3 Water Recycling in Biosystems for Food Production . . . . . . . . . . 77
L. Pérez-Sánchez, A. Rodríguez-Méndez, I. Montufar-Reyes,
R. Trejo-Hernández, M. Mayorga-Garay, A. C. Montoya-Lizarraga,
L. M. Macías-Sámano, B. Reséndiz-Luján,
J. Alberto Rodríguez-Morales, Eduardo A. Elizalde-Peña
and K. Esquivel-Escalante
4 Biosystems Engineering Applied to Greenhouse Pest Control. . . . 99
Enric Vila and Tomas Cabello
5 Sugarcane as a Novel Biofactory: Potentialities
and Challenges. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Fernando C. Gómez-Merino, Libia I. Trejo-Téllez
and Héctor E. Sentíes-Herrera
6 Edible Ectomycorrhizal Mushrooms: Biofactories
for Sustainable Development. . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
Jesús Pérez-Moreno and Magdalena Martínez-Reyes
vii
viii Contents
7 Integral Management of Lignocellulosic Biomass
by Biorefining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 235
Sergio de Jesús Romero-Gómez
8 Microalgae and Cyanobacteria Production for Feed
and Food Supplements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 253
Marieke Vanthoor-Koopmans, Miguel V. Cordoba-Matson,
Bertha O. Arredondo-Vega, Cruz Lozano-Ramírez,
Juan F. Garcia-Trejo and Monica C. Rodriguez-Palacio
9 Aquatic Biosystems: Applications in Aquacultural Engineering
as a Sustainable Technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . 277
Genaro M. Soto-Zarazúa, J. Fernando García-Trejo,
Manuel Toledano-Ayala and Edgar Rivas-Araiza
10 Natural Foods as Biosystems to Face Noncommunicable
Chronic Diseases: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . 289
Rocio Campos-Vega, Sandra Mendoza-Díaz,
Rosalía Reynoso-Camacho, Minerva Ramos-Gómez,
Marcela Gaytán-Martínez, B. Dave Oomah
and Guadalupe Loarca-Piña
11 New Horizons for the Production of Industrial Enzymes
by Solid-State Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319
Gustavo Viniegra-González
12 Advances in Computational Fluid Dynamics
Applied to Biosystems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 341
Guillermo De la Torre-Gea, Cesar Irving Ortíz Vazquez,
Enrique Rico-García and Ramon Guevara-Gonzalez
13 Instrumentation and Control to Improve the Crop Yield. . . . . . . 363
Maria S. Acosta-Navarrete, José A. Padilla-Medina,
José E. Botello-Alvarez, J. Prado-Olivarez, M. Perez-Rios M,
José J. Díaz-Carmona, Luis M. Contreras-Medina,
Carlos Duarte-Galvan, Jesus R. Millan-Almaraz
and Arturo A. Fernandez-Jaramillo
14 Control Strategies of Greenhouse Climate
for Vegetables Production. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 401
Irineo L. López-Cruz, Efrén Fitz-Rodríguez,
Juan Carlos Torres-Monsivais, Elmer Cesar Trejo-Zúñiga,
Agustín Ruíz-García and Armando Ramírez-Arias
Contents ix
15 Plants as Bioreactors for Human Health Nutrients . . . . . . . . . . . 423
Luis Alfredo Cruz-Ramírez, Jesús Agustín García-Ramírez,
Felix Edgardo Rico-Resendiz, Alfonso Membrilla-Ochoa,
Janette Alonso-Herrada, Tania Escobar-Feregrino,
Irineo Torres-Pacheco, Ramon Guevara-Gonzalez,
Juan Campos-Guillén, Maribel Valdez-Morales
and Andrés Cruz Hernández
16 When Modernity is Not Enough: Towards the Construction
of a Glocal Model of Agri-Food Production. . . . . . . . . . . . . . . . . 455
Alejandro Vázquez-Estrada and Adriana Terven-Salinas
Chapter 1
Strategies for Sustainable Plant Food
Production: Facing the Current
Agricultural Challenges—Agriculture
for Today and Tomorrow
Lina Garcia-Mier, Sandra Neli Jimenez-Garcia,
Angela María Chapa-Oliver, Laura Mejia-Teniente,
Rosalía V. Ocampo-Velazquez, Enrique Rico-García,
Ana A. Feregrino-Pérez, Ramon Guevara-Gonzalez
and Irineo Torres-Pacheco
Abstract Plants are fundamental elements of the human diet, either as direct
sources of nutrients or indirectly as feed for animals. During the past years, the
maingoalofagriculturehasbeentoincreaseyieldinordertoprovidethefoodthat
is needed by a growing world population. However, as important as yield, but
commonly forgotten in conventional agriculture, is to retain and, if possible, to
increase the phytochemical content due to their health implications. By 2025, the
globalpopulationwillexceed7billion.Intheshortterm,percapitaavailabilityof
arable land and irrigation water will decrease from year to year while biotic and
abiotic stresses expand. Food security, defined as economic, physical, and social
accesstoabalanceddietandharmlessdrinkingwaterwillbeacompromise,witha
holistic approach to nutritional and non-nutritional factors needed to achieve
success in the eradication of hunger. Science and technology will play a very
important role in stimulating and sustaining agriculture leading to long-term
increases in productivity without linked ecological harm.
L.Garcia-Mier(cid:2)S.N.Jimenez-Garcia(cid:2)A.M.Chapa-Oliver(cid:2)L.Mejia-Teniente(cid:2)
R.V.Ocampo-Velazquez(cid:2)E.Rico-García(cid:2)A.A.Feregrino-Pérez(cid:2)
R.Guevara-González(&)(cid:2)I.Torres-Pacheco(&)
FacultaddeIngeniería,UniversidadAutónomadeQuerétaro,C.UCerrodelasCampanas,
S/N,coloniaLasCampanas,76010SantiagodeQuerétaro,QRO,Mexico
e-mail:[email protected]
I.Torres-Pacheco
e-mail:[email protected]
R.Guevara-GonzalezandI.Torres-Pacheco(eds.),BiosystemsEngineering: 1
BiofactoriesforFoodProductionintheCenturyXXI,DOI:10.1007/978-3-319-03880-3_1,
(cid:2)SpringerInternationalPublishingSwitzerland2014