Food Physics最新文献

{"title":"Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat","authors":"Rui Zhu ,&nbsp;Wenqing Chen ,&nbsp;Yuan Zheng ,&nbsp;Runda Xu ,&nbsp;Haile Ma","doi":"10.1016/j.foodp.2024.100010","DOIUrl":"10.1016/j.foodp.2024.100010","url":null,"abstract":"<div><p>In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken breast. The study systematically compares the drying efficiencies of the different methods and their effects on physico-chemical properties, pet food applications, energy consumption, and costs. The results show that CIRD and EOD resulted in a better color of the final product, while the EIRD treatment resulted in the highest degree of denaturation of the chicken breast jerky proteins. In terms of chemical properties, the higher malondialdehyde content of CIRD and EIRD (2.77±0.18 mg/kg, 2.63±0.07 mg/kg) indicated higher fat oxidation in IR-treated chicken meat, which is also associated with an increase in the content of free fatty acids. This paper also found that arachidonic, linolenic, and oleic acids are positively correlated with the content of important flavor compounds in the jerky. For pet food applications, it was found that pets prefer CIRD and EIRD products, and energy and cost measurements also indicate that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is more energy and cost-efficient than other drying methods. The results show that CIRD (4258.74 kJ/kg, 0.94 yuan/kg) is a more energy-efficient and less costly drying method.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100010"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000045/pdfft?md5=9e44d63f6c1dd287e2497bea8cea56df&pid=1-s2.0-S2950069924000045-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140405806","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}

{"title":"Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder","authors":"Akeem Olayemi Raji ,&nbsp;Isiaka Mubarak Olaitan ,&nbsp;Maxwell Yemmy Mitchel Omeiza ,&nbsp;Mayowa Saheed Sanusi","doi":"10.1016/j.foodp.2024.100007","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100007","url":null,"abstract":"<div><p>The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (<em>Digitaria exilis</em>) and de-fatted <em>Moringa oleifera</em> cake in pasta production at a laboratory scale was investigated to determine their suitability in functional pasta production. Optimization process of pasta production from acha flour (AF) and defatted <em>Moringa oleifera</em> powder (DMP) carried out using standard method, with the objectives of determining optimum processing condition by applying hybrid of Taguchi Orthogonal Array Design and Response Surface Methodology of Design Expert version 6.0. The independent variables were barrel temperature (90 – 110 ^oC), barrel speed (240 – 360 rpm) and moisture content (30–40%). The responses ranged as follows: hardness (18.96 – 27.83 N), springiness (0.41 – 0.71), adhesiveness (0.09 – 0.59 N/m²), cohesiveness (0.35 – 0.64), chewiness (3.85–11.89 N/m²), gumminess (9.23 – 17.63 N/m²), colour characteristics (<em>L</em>* [0.07 – 2.20], <em>a</em>* [0.32 – 1.07] and <em>b</em>* [0.21 – 2.11]), cooking time (4.00 – 6.00 min), cooking loss (5.66 – 8.05 g/100 g), water uptake (95.27–137.27%), elongation ratio (0.82 – 1.08), specific heat capacity (Cp) (177.31 – 196.45 kJ/kg/K), thermal conductivity (27.31–29.64 W/m/K) and thermal diffusivity (8.17 – 8.81 ×10⁻⁶ m²/s). The variation in processing conditions significantly (P &lt; 0.05) influenced all the responses. However, the principal component analysis (PCA) of the physical, thermal and instrumental textural characteristics of pastas showed positive correlations except for adhesiveness and overall acceptability. Conclusively, dough moisture content of 39.85%, barrel speed of 240 rpm and barrel temperature of 110°C gave the optimal extrusion process condition for the production of high-quality pasta.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100007"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400001X/pdfft?md5=28e119cf540dd84e18aa122a75085559&pid=1-s2.0-S295006992400001X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140320633","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}

{"title":"Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties","authors":"Mengmeng Xie,&nbsp;Wuqi Zhao,&nbsp;Dan Lu","doi":"10.1016/j.foodp.2023.100005","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100005","url":null,"abstract":"<div><p>The main purpose of this study was to explore the feasibility of predicting the physicochemical and texture characteristics of ‘Hayward’ kiwifruit through a theoretical model. Sixteen physicochemical indices of the kiwifruit, including hardness, color change (ΔE), cohesiveness, springiness, soluble solids content (SSC), and Vitamin C, were determined as the factor analysis. The creep properties of the kiwifruit were fitted with three creep models to find the most suitable model, which was selected to produce the key creep parameters. Then, the relationship between the selected creep model and the representative quality indices of the kiwifruit was further investigated and used to produce the quality prediction models for the fruit. It was shown that Vitamin C, SSC, ΔE, hardness, adhesiveness, and springiness were the most representative quality indices of kiwifruit. In addition, the Four-element Burgers model was recognized as the most suitable model to describe the creep behavior of ‘Hayward’ kiwifruit. A significant correlation (p &lt; 0.01) existed between the creep model parameters and the most representative quality indices, and the R² of the kiwifruit quality prediction models established by regression analysis were all greater than 0.80, and no significant difference between the predicted value and the actual value was found. These results suggest the feasibility of establishing the quality prediction model for Hayward kiwifruit.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100005"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069923000051/pdfft?md5=c3c5c14d0331ed775f074bd0837d662e&pid=1-s2.0-S2950069923000051-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92073833","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}

{"title":"Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine","authors":"Jing Hao ,&nbsp;Haining Xu ,&nbsp;Pengfei Yan ,&nbsp;Mengyuan Yang ,&nbsp;Benjamin Kumah Mintah ,&nbsp;Xianli Gao ,&nbsp;Rong Zhang","doi":"10.1016/j.foodp.2023.100006","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100006","url":null,"abstract":"<div><p>The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic technology was adopted by adding enzyme with the aim of improving the fermentation efficiency and volatile flavor quality of RW. Results showed that the ethanol yield was increased by 23.53 % and the fermentation time was reduced by nearly 2 days by ultrasonic treatment of (one-time, 28 kHz, 1 h, 35 W/L) on the first day. Flavor analysis (following the ultrasonic treatment) showed that the flavors, especially the esters and alcohols in RW, also enhanced most significantly. The contents of isobutyl acetate, ethyl butyrate, ethyl hexanoate, and phenethyl acetate increased by 58.03 %, 107.70 %, 31.84 %, and 18.71 %, respectively. The results showed that the brewing process could be simplified, brewing time could be reduced and volatile flavor of RW could be improved by ultrasound.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100006"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069923000063/pdfft?md5=183f381e1245c44ec000a41414acf7ee&pid=1-s2.0-S2950069923000063-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138839771","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}

{"title":"Printing the future of food: The physics perspective on 3D food printing","authors":"Muhammad Waseem ,&nbsp;Asad Ullah Tahir ,&nbsp;Yaqoob Majeed","doi":"10.1016/j.foodp.2023.100003","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100003","url":null,"abstract":"<div><p>The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical qualities that influence the design, structure, and taste of 3D-printed food, examining the interplay between physics and food, including viscosity, rheology, surface tension, and heat transfer, contributing to understanding and advancing 3D food printing technology. The basics of 3D food printing, the physics-driven design and structure of printed food, the role of heat transfer and thermal effects, and the sensory aspects and flavor perception in 3D-printed food are discussed. Furthermore, it highlights the recent advances and innovations in 3D food printing, along with the challenges that lie ahead and future directions for research. This perspective underscores the importance of physics in shaping the future of 3D food printing, with potential applications ranging from personalized nutrition to sustainable food production. By embracing a physics-driven approach, we can unlock this disruptive technology's full potential and transform how we produce and experience food.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100003"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49736080","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}

{"title":"The science behind physical field technologies for improved extraction of juices with enhanced quality attributes","authors":"Muhammad Talha Afraz ,&nbsp;Xindong Xu ,&nbsp;Xin-An Zeng ,&nbsp;Wei Zhao ,&nbsp;Songyi Lin ,&nbsp;Mengwai Woo ,&nbsp;Zhong Han","doi":"10.1016/j.foodp.2024.100008","DOIUrl":"10.1016/j.foodp.2024.100008","url":null,"abstract":"<div><p>Consumer demand for high-quality, nutritious juice products is steadily increasing. Ongoing research and innovation in juice extraction technologies will likely further shape the landscape of the juice industry. The expanding market for healthy and natural juices has led to the development and adoption of novel technologies and practices in the juice industry. These advancements have the potential to not only revolutionize juice extraction and processing but also address sustainability concerns and meet the evolving needs of health-conscious consumers. This review provides a critical discussion about recent advances in physical field technologies such as pulsed electric field, high hydrostatic pressure, ultrasound, and microwave. Their mechanisms and modes of application on cellular structures are analyzed, and the main drawbacks and limitations of their industrial-scale use are discussed. Physical field technologies represent a promising group of innovative methods that can be employed in the food industry to address various processing challenges, including improved juice extraction with enhanced quality attributes. The demand for improved juice extraction methods stems from various factors, including the desire to enhance juice quality, increase extraction efficiency, and promote sustainability. As the juice market continues to expand, the development and adoption of advanced juice extraction technologies will be crucial for ensuring the long-term success and sustainability of the industry.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100008"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000021/pdfft?md5=eafe7558c7df307dc3b011c0a5f49bca&pid=1-s2.0-S2950069924000021-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140278163","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}

{"title":"Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs","authors":"Jialei Wang,&nbsp;Ruipeng Ma,&nbsp;Baochang Li,&nbsp;Wanyue Zhang,&nbsp;Yuqian Huang,&nbsp;Qifei Wu,&nbsp;Bin Xu,&nbsp;Mohammed Obadi,&nbsp;Jun Sun","doi":"10.1016/j.foodp.2024.100009","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100009","url":null,"abstract":"<div><p>The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled techniques on the gelling properties and flavor quality of preserved eggs. The results show that compared with an overall constant temperature and a two-stage temperature-controlled technique, the P-12–18–30 °C three-stage temperature-controlled pickling model produced the best texture properties of the preserved egg white gel, as further verified by LF NMR and SEM analysis. The results of amino acid analysis also show that the taste intensity of free amino acids in the P-12–18–30 °C group was significantly increased, especially for umami amino acids. In addition, the results of the electronic noise show that the volatile components of preserved eggs subjected to different temperature-controlled pickling techniques were similar, mainly consisting of short-chain alkanes; alcohols, aldehydes, ketones, and some aromatic compounds; long-chain alkane aliphatic groups; and inorganic sulfides, and there was no significant difference in the content of each flavor substance. In conclusion, this study offers theoretical basis for temperature-controlled pickling of preserved egg with better gel quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100009"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000033/pdfft?md5=15ce4df8aaf8a103ec430f2d6a0ca5e8&pid=1-s2.0-S2950069924000033-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140536338","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}

{"title":"Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure","authors":"Zhongyuan Chen ,&nbsp;Yaoyao Wang ,&nbsp;Lina Guo ,&nbsp;Yolandani ,&nbsp;Ningning Ouyang ,&nbsp;Bei Wang","doi":"10.1016/j.foodp.2023.100002","DOIUrl":"https://doi.org/10.1016/j.foodp.2023.100002","url":null,"abstract":"<div><p>This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes (mono-, dual- or tri-frequency sequential and simultaneous modes). The results showed that ultrasonic-assisted thawing increased the thawing rate and shortened the thawing time by 26.72–64.99 % compared to water immersion thawing, and inhibited the lipid oxidation. Regarding the quality characteristics of frozen pork, the samples thawed by combined tri-frequency sequential ultrasound mode (TSEU) at 20/50/35 kHz exhibited better water retention (lower thawing loss and cooking loss) and physicochemical quality (lowest hardness, highest tenderness, lower TBARS values). Low-field nuclear magnetic resonance results displayed that the mobility and loss of bound and free water in pork tissue reduced effectively after ultrasound treatment at 20/50/35 kHz. The microstructure analysis revealed that the microstructure of pork thawed by 20/50/35 kHz was closest to that of fresh meat, and the distribution of muscle fibers was close and regular. Therefore, TSEU at 20/50/35 kHz was considered to be the most appropriate treatment for pork thawing, which could significantly accelerate the thawing rate and maintaining the meat quality.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100002"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49721207","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}

{"title":"Food Physics: Physical Properties - Measurement and Applications","authors":"L. Figura, Arthur F. A. Teixeira","doi":"10.1007/978-3-031-27398-8","DOIUrl":"https://doi.org/10.1007/978-3-031-27398-8","url":null,"abstract":"","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2007-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88011918","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}