Food Physics最新文献

Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach 未充分利用杨桃（Averrhoa carambola）的微波和热水干烫：用化学计量学方法对品质属性和感官评价进行比较

Food Physics Pub Date : 2025-06-11 DOI: 10.1016/j.foodp.2025.100056

Ranjana Pande , Srishty Tyagi , Siddharth Vishwakarma , Shubham Mandliya

{"title":"Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach","authors":"Ranjana Pande , Srishty Tyagi , Siddharth Vishwakarma , Shubham Mandliya","doi":"10.1016/j.foodp.2025.100056","DOIUrl":"10.1016/j.foodp.2025.100056","url":null,"abstract":"<div><div>Star fruit is an underutilized fruit with a shorter shelf life and astringent taste due to its high amount of ascorbic acid content. In this study, microwave blanching (MWB) as an alternative heat treatment was compared with conventional hot-water blanching (CHWB) to increase the shelf life and retain the nutrition. Different temperature-time combinations for CHWB (80 °C and 300–900 s) and MWB (100–600 W and 30–120 s) were assessed for blanching adequacy and adequate blanched samples were compared on quality and sensory parameters. The effect of treatment conditions on pH was non-significant (p > 0.05), while total soluble solids increased for MWB samples at higher power levels from 5° to 5.8° Brix. Browning index increased significantly from 0.097 ± 0.003–0.214 ± 0.012 for CHWB (80 °C-900 s) and 0.193 ± 0.009 for MWB (600 W-120 s). In blanched samples, B7 (600 W-60 s) showed 27.8 % better retention of total ascorbic acid and 26.99 % of total carotenoid content than B4 (80 °C-900 s). Quantitative descriptive analysis (QDA) showed better resemblance of MWB samples with the control sample than CHWB samples. MWB samples at higher power levels are microbiologically safe even after 15 days of storage at refrigerated conditions. MWB may be used as a more effective technique for retaining nutritional content, sensory qualities, and microbiological safety, hence enhancing the healthiness and quality of fruit-based products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100056"},"PeriodicalIF":0.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb) 真空和流式干燥技术对鱼腥草数学建模、功能特性、颜色降解动力学及精油成分的影响

Food Physics Pub Date : 2025-06-10 DOI: 10.1016/j.foodp.2025.100057

Nisha, Neha Sharma, Ashish M. Mohite

{"title":"Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb)","authors":"Nisha, Neha Sharma, Ashish M. Mohite","doi":"10.1016/j.foodp.2025.100057","DOIUrl":"10.1016/j.foodp.2025.100057","url":null,"abstract":"<div><div>Fish mint (<em>Houttuynia cordata Thunb</em>) was dried using vacuum dryer (VDT) and through flow air dryer (TFDT) at 35 °C, 40 °C and 45 °C, respectively. Drying behaviour of the fish mint was performed using eight different mathematical models. The effective moisture diffusivity D<sub>eff</sub> values were found as 1.02741 × 10<sup>−10</sup>, 1.17146 × 10<sup>−10</sup> and 1.47784 × 10<sup>−10</sup> m<sup>2</sup>/s at 35 °C, 40 °C, and 45 °C, respectively for through flow dried samples. Color degradation kinetics using three models were conducted that showed promising results of first order reaction for TFDT<sub>2</sub> samples. The essential oil of freshly harvested and dried fish mint, produced by different drying techniques, were found to be seven compounds namely 5-O-caffeoylquinic acid, 3- O-caffeoylquinic acid, 4- O-caffeoylquinic acid, rutin, hyperoside, isoquercitrin, and quercitrin. The ratios of the different components were significantly impacted by the drying techniques which was estimated by FTIR analysis. Further the dried fish mint was subjected to grinding process to obtain powder and its engineering properties and techno-functional were analysed. The powdered fish mint found significant difference in colour, techno-functional properties, and engineering properties. The fish mint dried at 40 °C and TFDT resulted in better properties with color, techno-functional properties and engineering properties, (L*- 7.41, a*-1.27, b*-4.36, hue-74.85, chroma- 4.57), Bulk Density - 114.4 kg/m<sup>3</sup>, Tap Density - 139.6 kg/m<sup>3</sup>, Carr Index - 12.40, Hausner Ratio - 1.171, Water Holding Capacity - 14.84 %, and Oil Holding Capacity - 33.24 %.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100057"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection SmartRipen: LSTM-GRU特征选择和XGBoost-CNN用于水果成熟度检测

Food Physics Pub Date : 2025-04-22 DOI: 10.1016/j.foodp.2025.100053

Archana Ganesh Said , Bharti Joshi

{"title":"SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection","authors":"Archana Ganesh Said , Bharti Joshi","doi":"10.1016/j.foodp.2025.100053","DOIUrl":"10.1016/j.foodp.2025.100053","url":null,"abstract":"<div><div>Artificial ripening, frequently performed with the use of calcium carbide, speeds up the process but harms fruit and its nutritional value. Spotting unnaturally ripened fruits is crucial for the quality and safety of food, but current models are inefficient or too complicated, especially for diverse fruit varieties. Long-Short-Term Memory (LSTM) as well as Gated Recurrent Unit (GRU) extraction and selection of features techniques are combined using Extended Gradient Boosting (XGBoost) with Convolutional Neural Networks to deal with these challenges. The proposed structure segments fruit thermal pictures employing Saliency Maps to draw attention to relevant areas. LSTM and GRU models are fused to produce multiscale sets of characteristics, allowing the model to record temporal along with geographic characteristics. A Bacterial Foraging Optimizer (BFO) built around variance maximization retains high-density as well as discriminative features during feature selection. A novel Convolutional XGBoost Network (CXGBN) combines CNN's completely connected layers with XGBoost classifications for enhanced efficiency. On Mango as well as Apple data sets, precision, reliability, as well as recall improved 8.3 %, 4.9 %, and 3.4 %. The model efficiently identified artificially ripened fruits, decreasing classifying delays by 6.5 %. This study presents a novel hybrid framework for spotting prematurely ripened fruits using LSTM-GRU fusion and XGBoost CNN. The proposed model outperforms and scales existing methods by solving inefficiencies and using advanced optimization as well as classification techniques. It will be tested for adaptability to other fruit types and real-time applications using low-complexity feature sets along with advanced methods like Q-Learning as well as Auto Encoders that will enhance dynamical performance.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100053"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas 电子束辐照对“金”木瓜采后品质的影响

Food Physics Pub Date : 2025-04-22 DOI: 10.1016/j.foodp.2025.100054

Patrícia Souza de Oliveira , Caroline Corrêa de Souza Coelho , Rodrigo da Silveira Campos , Otniel Freitas-Silva , Murillo Freire Júnior

{"title":"Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas","authors":"Patrícia Souza de Oliveira , Caroline Corrêa de Souza Coelho , Rodrigo da Silveira Campos , Otniel Freitas-Silva , Murillo Freire Júnior","doi":"10.1016/j.foodp.2025.100054","DOIUrl":"10.1016/j.foodp.2025.100054","url":null,"abstract":"<div><div>Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi <em>Colletotrichum gloeosporioides</em> and <em>Phoma caricae-papayae</em> to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of <em>C. gloeosporioides</em> and <em>P. caricae-papayae</em> and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100054"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing the extent of charring and its impact on the whisky ageing process 评估焦化程度及其对威士忌陈酿过程的影响

Food Physics Pub Date : 2025-04-22 DOI: 10.1016/j.foodp.2025.100055

Jonathan Reep , David Morrisset , Stuart Martin , Rory M. Hadden

{"title":"Assessing the extent of charring and its impact on the whisky ageing process","authors":"Jonathan Reep , David Morrisset , Stuart Martin , Rory M. Hadden","doi":"10.1016/j.foodp.2025.100055","DOIUrl":"10.1016/j.foodp.2025.100055","url":null,"abstract":"<div><div>The charring of a whisky barrel is a critical step at the beginning of the whisky ageing process. The extent of barrel charring and its resultant influence on the generation of phenols and esters that alter whisky flavour profiles is yet to be fully explored. In this study, American white oak (<em>Quercus alba</em>) was charred at nine different temperatures, 473–1073 K, and added to both neat ethanol and new make unaged whisky for 500 days. Through the tailoring of the surface area to volume ratio, ageing was focussed over the equivalent of a 250-day maturation period in a full-sized sherry butt, enabling nine chemical species, each associated with a unique flavour profile, to be tracked via regular sampling. The temperature at which the char was formed was not observed to directly alter the tracked flavour congeners, although trends concerning early ethyl ester formation are discussed. Notably, it was found that the presence of a char gradient, arising from the use of a blowtorch, increased the production of ethyl esters, particularly significant during the early stages of the aging process. We believe that additional studies investigating the influence of set heat exposures on char formation could further quantify this effect, enabling the impact of charring on whisky flavour profiles to be further understood.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100055"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures 不同加热温度下抗性淀粉对小麦凝胶物理性质和结构的影响

Food Physics Pub Date : 2025-04-16 DOI: 10.1016/j.foodp.2025.100052

Ryoko Shimada , Miki Yoshimura

{"title":"Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures","authors":"Ryoko Shimada , Miki Yoshimura","doi":"10.1016/j.foodp.2025.100052","DOIUrl":"10.1016/j.foodp.2025.100052","url":null,"abstract":"<div><h3>Background</h3><div>The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber.</div></div><div><h3>Methods</h3><div>In this study, four types of RS were mixed with wheat flour, and gels were prepared. RS-2, high amylose corn starch (HACS), was used alongside three types of RS-4: phosphate cross-linked tapioca starch (XLTS) and low- and high-hydroxypropylated phosphate tapioca starch (LHTS and HHTS, respectively). The flour suspension (16.7 w/w %) consisted of a mixture of medium wheat flour (1:1 mixture of low- and high-gluten wheat flour) and RS, combined in a 95:5 ratio. The suspension was heated at either 90 or 120 °C. The control sample consisted of wheat flour only. Compressive analysis, texture analysis, microscopic observations, RS measurements, and thermal properties analysis were performed.</div></div><div><h3>Results</h3><div>The gel made with HACS was soft after heating at 90 °C, and this gel showed the highest RS content. Additionally, the control and HACS gels had increased RS content when heated at 120 °C. In contrast, while the physical properties of the RS-4 mixed gels (XLTS, LHTS, and HHTS) changed upon heating, the RS content did not increase in the gels heated at 120 °C. Therefore, the RS-4 mixed gels may inhibit wheat starch aging during retort cooking.</div></div><div><h3>Conclusions</h3><div>These results indicate that mixing HACS into flour is the most effective way to increase the RS content in a water-dispersed flour system with high-moisture content, with higher heating temperatures facilitating this process.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100052"},"PeriodicalIF":0.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties 发酵淳茶的高强度超声波处理：理化、微生物和流变特性评估

Food Physics Pub Date : 2025-02-12 DOI: 10.1016/j.foodp.2025.100051

Subhashree Aparimita , Sourav Misra , Chirasmita Panigrahi , Shubham Mandliya , Hari Niwas Mishra

{"title":"High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties","authors":"Subhashree Aparimita , Sourav Misra , Chirasmita Panigrahi , Shubham Mandliya , Hari Niwas Mishra","doi":"10.1016/j.foodp.2025.100051","DOIUrl":"10.1016/j.foodp.2025.100051","url":null,"abstract":"<div><div>Jun tea, a non-alcoholic functional drink, can confer physiological and neurological benefits to human beings. Various phenolic components in Jun tea are degraded in an acidic condition by the enzymatic activity of bacteria and yeast present in the tea fungal association. Therefore, this study aimed to explore the efficacy of ultrasonication (750 W power; 27 kHz frequency) on the physicochemical, microbiological and rheological properties of Jun tea with variation in treatment time (20–40 min). The total phenolic content (TPC), antioxidant activity, pH, and cloud stability of Jun tea were significantly (<em>p</em> < 0.05) increased after the ultrasonic treatment, which was further confirmed by the FTIR spectra analysis. In contrast, prolonged exposure to ultrasound resulted in a significant declination of alcohol content, whiteness index, plate count, and apparent viscosity of Jun tea. The outcomes of this study explore the application of low-cost non-thermal technology (ultrasound technique) in fermented beverage industries. This product replaces the extensive use of commercially available carbonated beverages.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100051"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review 挤压加工对小麦及其制品结构、功能和理化性质的影响

Food Physics Pub Date : 2025-01-26 DOI: 10.1016/j.foodp.2025.100050

Junjie Chen , Qiang Liu , Siqi Zhao , Liping Guo , Xinbo Zhuang , Xuehong Chen , Tingting Tao , Chao Ding

引用次数: 0

Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis 基于能量代谢分析的超声胁迫诱导鲜切红甘蓝酚类生物合成机制

Food Physics Pub Date : 2025-01-24 DOI: 10.1016/j.foodp.2025.100049

Ningning Ouyang , Chen Hong , Lina Guo , Xinyan Zhang , Wenjuan Qu , Haile Ma

{"title":"Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis","authors":"Ningning Ouyang , Chen Hong , Lina Guo , Xinyan Zhang , Wenjuan Qu , Haile Ma","doi":"10.1016/j.foodp.2025.100049","DOIUrl":"10.1016/j.foodp.2025.100049","url":null,"abstract":"<div><div>In our previous studies, ultrasonic washing was proven to induce phenolic biosynthesis in fresh-cut red cabbages; however, the related regulatory mechanisms remain unclear. In response, this study investigates the mechanisms of phenolic biosynthesis in fresh-cut red cabbages under ultrasound stress from the perspective of energy metabolism. The effects of exogenous adenosine triphosphate (ATP) and 2,4-dinitrophenol (DNP) on the phenolic biosynthesis and antioxidant enzymes of fresh-cut red cabbages were also studied. The results show that ultrasound treatment induces the activities of adenosine triphosphatases (ATPase), succinate dehydrogenase (SDH), and cytochrome oxidase (CCO), thus maintaining the high-energy status of fresh-cut red cabbages during storage, primarily characterized by an increase in ATP content and energy charge (EC). The high-energy status is beneficial for providing energy to the biosynthesis of phenolic compounds. In addition, the phenolic content, as well as the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), was increased in the fresh-cut red cabbages after ATP treatment, whereas DNP treatment showed the opposite effect. The results indicate that energy plays an essential role in regulating the antioxidant systems of fresh-cut red cabbages. The energy enhancement induced by ultrasound treatment is a key reason to promote the biosynthesis of non-enzymatic antioxidant–phenolic compounds and enhancing antioxidant enzyme activities. Therefore, the increase in energy levels induced by ultrasonic washing is closely related to the accumulation of phenolic compounds. Positive energy regulation could be a potential mechanism to improve the nutritive value of fruits and vegetables subjected to ultrasonic washing.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100049"},"PeriodicalIF":0.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns 用于食品科学研究的单模微波加热：了解特定的微波效应和可靠性问题

Food Physics Pub Date : 2025-01-06 DOI: 10.1016/j.foodp.2025.100048

Xidong Jiao , Haifeng Diao , Tianyi Liu , Bowen Yan , Xiangwei Tang , Daming Fan

{"title":"Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns","authors":"Xidong Jiao , Haifeng Diao , Tianyi Liu , Bowen Yan , Xiangwei Tang , Daming Fan","doi":"10.1016/j.foodp.2025.100048","DOIUrl":"10.1016/j.foodp.2025.100048","url":null,"abstract":"<div><div>Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within a single-mode microwave system, emphasizing the impact of solvent type and volume on the heating rate, temperature profile, and distribution of the electric field and power dissipation density. In addition, the study examined the microwave-induced aggregation behavior of myofibrillar proteins (MPs) in diverse monovalent salt solvents by employing an established heating protocol. Results indicate that both the volume and type of solvent influence the microwave heating rate considerably. Specifically, volumes of 2 and 3 mL exhibited significantly higher rates than those of 1 and 4 mL under the test conditions, and these alterations were relatively consistent with the observed distributions of the electric field and power dissipation density. Simulations and measurements disclosed notable temperature gradients within the heating system, which were also affected by the solvent volume and type. Abnormal convection led to increased temperatures in the upper solution layers, and this abnormal convection-induced higher temperature could affect the experimental outcomes in scientific research. Using the aggregation behavior of MPs as an example, we also demonstrated the crucial importance of selecting appropriate heating volumes in single-mode microwave systems. These findings offer a theoretical basis for comprehending microwave-heating processes in single-mode reactors and clarify the common microwave-specific effects encountered in laboratory settings.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100048"},"PeriodicalIF":0.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0