Food and Bioproducts Processing最新文献

Partial red wine dealcoholization assisted by commercial PERVAP™ 4060 pervaporation membrane 用商用perap™4060渗透蒸发膜辅助部分红酒脱醇

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-07 DOI: 10.1016/j.fbp.2025.06.004

Maksymilian Plata-Gryl , Rene Cabezas , Roberto Castro-Muñoz

{"title":"Partial red wine dealcoholization assisted by commercial PERVAP™ 4060 pervaporation membrane","authors":"Maksymilian Plata-Gryl , Rene Cabezas , Roberto Castro-Muñoz","doi":"10.1016/j.fbp.2025.06.004","DOIUrl":"10.1016/j.fbp.2025.06.004","url":null,"abstract":"<div><div>The removal of ethanol from alcoholic beverages (such as wine or beer) is a current approach to manufacturing non-alcoholic and low-alcoholic products. Traditionally, the removal of ethanol from such alcoholic beverages is performed via distillation or evaporation. In wine, the removal of ethanol remains a challenge, as most of the organic compounds, that provide organoleptic and body properties to the wine, are also lost with the ethanol. As an alternative, pervaporation (PV), which uses selective dense membranes, represents an attractive alternative for the selective extraction of ethanol from the wine matrix. In this work, we implemented a lab-scale PV process using a commercial organophilic <strong>PERVAP</strong><sup><strong>TM</strong></sup> <strong>4060</strong> membrane for the pervaporation of ethanol from commercial red wine (ethanol content 12.5 vol%) with an operating temperature between 20 and 50°C. The measured flux at 50 °C was 0.765 kg m<sup>2</sup> h<sup>−1</sup>, with separation factor of 7.4. Apart from the process efficiency, we studied the membrane resistance and calculated the apparent activation energy of ethanol/water in this process Special attention was given to the impact of the PV process on ethanol removal and the concentration of metals in wine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 87-93"},"PeriodicalIF":3.5,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anthocyanins stability theory – Evidence summary on the effects of microencapsulation 花青素稳定性理论。微胶囊化效果的证据总结

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-06 DOI: 10.1016/j.fbp.2025.06.001

Bruno Fonsêca Feitosa , Betina Louise Angioletti Decker , Edy Sousa de Brito , Marcella Camargo Marques , Sueli Rodrigues , Lilian Regina Barros Mariutti

{"title":"Anthocyanins stability theory – Evidence summary on the effects of microencapsulation","authors":"Bruno Fonsêca Feitosa , Betina Louise Angioletti Decker , Edy Sousa de Brito , Marcella Camargo Marques , Sueli Rodrigues , Lilian Regina Barros Mariutti","doi":"10.1016/j.fbp.2025.06.001","DOIUrl":"10.1016/j.fbp.2025.06.001","url":null,"abstract":"<div><div>Anthocyanins have garnered significant attention due to their potential use as natural dyes. However, their chemical instability under various environmental conditions—such as pH fluctuations, temperature, light exposure, and interactions with other food components—limits their industrial applications. Microencapsulation has emerged as a promising strategy to enhance the stability of anthocyanins by providing protection against these degradation factors. This review examines the stability of fruit-derived anthocyanins, emphasizing structural modifications, color changes, and their interactions with pH, ascorbic acid, temperature, carbohydrates, proteins, copigmentation, and other factors. Additionally, the effects of microencapsulation on anthocyanin preservation are discussed, highlighting its applied evidence. Despite the advantages offered by microencapsulation, studies suggest that in certain applications, the stability achieved may not substantially surpass that of pure anthocyanins. Future research should investigate novel encapsulation approaches, including the use of polymer combinations and hybrid techniques, to optimize the protection of anthocyanins.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 77-86"},"PeriodicalIF":3.5,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prediction and influencing factors analysis of stored grain temperature and intergranular relative humidity 储粮温度和粒间相对湿度预测及影响因素分析

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-06 DOI: 10.1016/j.fbp.2025.06.003

Yifei Qin , Yuan Zhang , Shanshan Duan , Yunhao Cao , Xintao Jia , Quanen Chen

{"title":"Prediction and influencing factors analysis of stored grain temperature and intergranular relative humidity","authors":"Yifei Qin , Yuan Zhang , Shanshan Duan , Yunhao Cao , Xintao Jia , Quanen Chen","doi":"10.1016/j.fbp.2025.06.003","DOIUrl":"10.1016/j.fbp.2025.06.003","url":null,"abstract":"<div><div>To address the issues of insufficient accuracy and poor interpretability in the prediction of temperature and intergranular relative humidity (RH) for bulk-stored grain, this study developed an optimized prediction model based on the extreme gradient boosting (XGBoost) algorithm. The model incorporated the interaction of meteorological factors with the temperature and RH within the bulk grain. Hyperparameters were optimized using the grid search method, and Shapley Additive exPlanations (SHAP) was employed to quantify the contribution and interaction mechanism of each input variable, thereby enhancing model interpretability. Seven meteorological variables and the surface RH of the bulk grain were used to predict the surface temperature. Similarly, meteorological data and surface temperature were used to predict the surface RH, and the model performance was validated using an experimental silo dataset. For benchmarking purposes, several commonly used models, including Linear Regression (LR), Random Forest (RF), Light Gradient Boosting Machine (LightGBM), and Support Vector Regression (SVR) were also tested. The results indicated that the XGBoost model outperformed the baseline models in predictive accuracy. The RMSE, R², MAE, and MAPE results for average surface temperature prediction were 1.59, 0.88, 0.79, 3.56 %, respectively, while those for average surface RH were 0.32, 0.95, 0.16, 0.28 %. SHAP analysis revealed that the influence of meteorological variables on grain surface temperature and intergranular RH was complex, with air temperature, air pressure, and air RH identified as the most significant factors. The proposed model demonstrated both high predictive accuracy and strong interpretability, offering a scientific basis for the monitoring and control of grain storage conditions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 67-76"},"PeriodicalIF":3.5,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144255296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef 电磁耦合降低冷冻牛肉解冻损失机理的初步研究

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-31 DOI: 10.1016/j.fbp.2025.05.017

Chuan Yang , Yong Chen , Qingqing Li , Guangyu Wu , Hengxun Lin , Wei Jia , Chengjiang Liu , Chunhui Zhang , Xia Li

{"title":"Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef","authors":"Chuan Yang , Yong Chen , Qingqing Li , Guangyu Wu , Hengxun Lin , Wei Jia , Chengjiang Liu , Chunhui Zhang , Xia Li","doi":"10.1016/j.fbp.2025.05.017","DOIUrl":"10.1016/j.fbp.2025.05.017","url":null,"abstract":"<div><div>Reducing thawing loss is always a key concern in the field of meat freezing, yet the effectiveness of electric field coupled with magnetic field to assist in freezing for achieving this remains to be demonstrated. Hence, low-voltage electrostatic field (input voltage: 220 V; maximum current: 0.2 mA) coupled static magnetic field (6 mT, −18 ℃) (abbreviation electromagnetic field, EMF) was employed to assist freezing process to explore variation in freezing time, water migration, protein properties, and ice crystals of beef at freezing point, maximum ice crystal formation band end temperature point (-5 ℃), and terminal temperature point (-18 ℃), respectively. Results showed that the whole freezing time of EMF-assisted freezing (EMF-F) was shortened by 52.5 % compared with the conventional freezing, suggesting that EMF-F greatly boosted the freezing process, causing the formation of small and homogeneous intracellular and extracellular ice crystals, which minimized disruption to the muscle microstructure. The formation of tiny ice crystals under the effect of EMF would help to reduce the extent of protein denaturation (as evidenced by higher protein solubility and lower surface hydrophobicity) and maintain the protein conformation stability (as evidenced by higher <em>α</em>-helix content and fluorescence intensity). Then EMF-F maintained a high protein-water binding capacity, which reduced immobile water migration to free water which is the source of thawing loss. Hence, EMF-F effectively reduced the thawing loss of frozen beef.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 58-66"},"PeriodicalIF":3.5,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144223578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Complex evaluation process on the sugarcane juice harvesting by using preparation index related to the mechanical properties: A key foundation for modeling and improved milling efficiency 利用与机械性能相关的制备指标对甘蔗榨汁收获过程进行复杂评价：建模和提高榨汁效率的关键基础

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-29 DOI: 10.1016/j.fbp.2025.05.011

Ari Wibowo , Gesang Nugroho , Muhammad Akhsin Muflikhun

{"title":"Complex evaluation process on the sugarcane juice harvesting by using preparation index related to the mechanical properties: A key foundation for modeling and improved milling efficiency","authors":"Ari Wibowo , Gesang Nugroho , Muhammad Akhsin Muflikhun","doi":"10.1016/j.fbp.2025.05.011","DOIUrl":"10.1016/j.fbp.2025.05.011","url":null,"abstract":"<div><div>The mechanical characteristics of prepared sugarcane are essential for improving the milling process, as they contribute significantly to maximizing juice extraction efficiency while reducing the energy required. This research explored how the Preparation Index (PI) affects the mechanical response of prepared sugarcane using various tests, including uniaxial confined compression, loading-unloading compression, direct shear, and juice extraction efficiency evaluations. Experimental data reveal that the optimal PI range—92.14–95.96 %—achieves the highest juice extraction efficiency of 82 %, while maintaining mechanical stability. Bulk density increases from 460.48 kg/m³ at PI 85.95 % to 482.68 kg/m³ at PI 95.96 %, indicating improved fiber compaction. Poisson’s ratio ranges from 0.091 to 0.120, with higher PI values associated with reduced lateral deformation. Young’s modulus shows a strong correlation with PI, rising significantly from 41.62 MPa to 163.18 MPa as PI increases, especially under greater unloading forces, reflecting enhanced fiber arrangement and stiffness. Direct shear tests indicate an increase in cohesive force from 12.08 kPa to 29.15 kPa with higher PI, while the internal friction angle decreases from 30.40° to 14.43°, suggesting reduced material flowability. Juice extraction efficiency tests confirm that higher PI facilitates improved fiber breakdown, leading to greater juice release. These findings highlight PI as a key parameter in balancing juice recovery, mechanical integrity, and energy demands during sugarcane milling. The results support the potential for real-time PI monitoring and control systems that dynamically adjust preparation processes to enhance operational efficiency and reduce costs, making PI a critical metric for improving industrial sugarcane processing.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 22-32"},"PeriodicalIF":3.5,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Whey protein isolate-catechin conjugate: Synthesis and application in preparing high internal phase Pickering emulsion loaded with β-carotene 乳清分离蛋白-儿茶素偶联物的合成及其在β-胡萝卜素高内相皮克林乳液制备中的应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-29 DOI: 10.1016/j.fbp.2025.05.015

Siyuan Zhan , Yanwen Wu , Jie Ouyang

{"title":"Whey protein isolate-catechin conjugate: Synthesis and application in preparing high internal phase Pickering emulsion loaded with β-carotene","authors":"Siyuan Zhan , Yanwen Wu , Jie Ouyang","doi":"10.1016/j.fbp.2025.05.015","DOIUrl":"10.1016/j.fbp.2025.05.015","url":null,"abstract":"<div><div>The present research evaluated the stabilization of high internal phase Pickering emulsions (HIPPEs) with an 80 % oil phase using a conjugate formed through free radical grafting of whey isolate protein (WPI) with catechin. The grafting degree of WPI-catechin conjugate was 3.2 mg/g. Fourier transform infrared spectroscopy confirmed the successful conjugation of WPI with catechin. Confocal laser scanning microscopy analysis revealed that the conjugate could stabilize HIPPEs by forming a protective layer around oil droplets. The WPI-catechin conjugate based HIPPEs exhibited high pH and ionic stability, which can be attributed to a denser and thicker interfacial coating. Furthermore, these HIPPEs effectively protected the encapsulated β-carotene against degradation under light, UV irradiation, and heat treatment. In vitro digestion simulations showed that the WPI-catechin conjugate stabilized HIPPEs released a higher percentage of free fatty acid (53 %) compared to oil (23 %) and also enhanced β-carotene bioavailability (70 %) in contrast to oil (49 %). This study highlights the potentials of stabilizing HIPPEs with WPI-catechin conjugates, thereby improving the stability and bioavailability of hydrophobic bioactive compounds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 33-42"},"PeriodicalIF":3.5,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Boosting the green microwave-ultrasound-assisted extraction of saffron bioactive compounds: Chemometric and machine learning optimization through OMPD-ANN-SVR comparative study 促进绿色微波超声辅助提取藏红花生物活性物质：通过OMPD-ANN-SVR比较研究的化学计量学和机器学习优化

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-29 DOI: 10.1016/j.fbp.2025.05.014

Mohamed Amine Mechatte , Sara Lebrazi , Mohammed El Ouassete , Amine Ez-Zoubi , Abderrazak Aboulghazi , Fatima Ez-Zahra Aabassi , Abdellah Farah , Mouhcine Fadil

{"title":"Boosting the green microwave-ultrasound-assisted extraction of saffron bioactive compounds: Chemometric and machine learning optimization through OMPD-ANN-SVR comparative study","authors":"Mohamed Amine Mechatte , Sara Lebrazi , Mohammed El Ouassete , Amine Ez-Zoubi , Abderrazak Aboulghazi , Fatima Ez-Zahra Aabassi , Abdellah Farah , Mouhcine Fadil","doi":"10.1016/j.fbp.2025.05.014","DOIUrl":"10.1016/j.fbp.2025.05.014","url":null,"abstract":"<div><div>Optimizing the extraction of key bioactive markers (picrocrocin, safranal, crocin) from saffron (<em>Crocus sativus</em> L.) is crucial. This study optimized Microwave-Ultrasound-Assisted Extraction (MUAE) by comparing Optimal Mixture Process Design (OMPD), Artificial Neural Networks (ANN), and Support Vector Regression (SVR), considering solvent mixture (water/ethanol/glycerol) and process variables: extraction time (10–30 min), temperature (20–100 °C), and microwave power (100–500 W). Multivariate analysis elucidated the complex MUAE dynamics, revealing distinct clusters and highlighting the pivotal influence of temperature. OMPD modeling identified a binary water/ethanol solvent system, maximum power, and maximum extraction time as critical, with optimal temperatures varying per compound. Notably, the ANN model significantly outperformed OMPD and SVR in predictive accuracy, yielding the highest predicted maximum values under optimized conditions: 929.62 for picrocrocin, 703.62 for safranal, and 1058.61 for crocin. Experimental validation using HPLC-DAD confirmed the high efficiency of the ANN-derived optimal conditions, revealing high concentrations of picrocrocin, trans-4-crocine GG, trans-3-crocine GG, trans-2-crocineGg, cis-4-crocine GG, and safranal and demonstrating excellent recovery and precision for the target compounds. This work highlights the superior capability of ANN, integrated with multivariate analysis, for efficiently optimizing complex extraction processes and maximizing yields of valuable saffron bioactives.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 1-21"},"PeriodicalIF":3.5,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144195416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An CFD approach to reduce the risk of wall deposition in the milk powder process 一种降低奶粉生产过程中壁沉积风险的CFD方法

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-24 DOI: 10.1016/j.fbp.2025.05.009

María José Ramírez-Rivera, Christian O. Díaz-Ovalle, Erika Ramos-Ojeda, Carlos A. Flores-Gómez

{"title":"An CFD approach to reduce the risk of wall deposition in the milk powder process","authors":"María José Ramírez-Rivera, Christian O. Díaz-Ovalle, Erika Ramos-Ojeda, Carlos A. Flores-Gómez","doi":"10.1016/j.fbp.2025.05.009","DOIUrl":"10.1016/j.fbp.2025.05.009","url":null,"abstract":"<div><div>The spray drying process stands out in the food industry due to the diversity of desired powder products with long life-storage. During operation, a spray dryer might suffer powder deposition on the walls in response to unexpected changes in the operative conditions and the liquid properties. The literature has analyzed this problem through experimental and theoretical studies and not by considering the geometrical changes of the equipment. This theoretical study applies CFD simulation for the milk powder process in order to predict the risk of wall deposition under diverse geometrical designs. In this approach, the typical CFD methodology applied discrete phase simulation and quantified the risk of wall deposition in the baseline case. Thus, this proposal modified the geometry by rotating the hot air inlet duct and including air sweeping feeds to determine a suitable geometrical design with a low risk of wall deposition. The results presented acceptable geometrical proposals with a reduction of around 75 % of the risk of wall deposition with respect to the baseline case, and otherwise some geometrical proposals with an increment of around 20 %. These results indicated the influence of the geometrical design on the flow pattern inside the chamber, where the hot air inlet duct position in parallel with the outlet distributor duct is convenient to reduce flow instabilities. This study demonstrated the possibility of reducing the risk of wall deposition by design where the low turbulence level is adequate in correspondence with the swirl intensity.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 178-190"},"PeriodicalIF":3.5,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144169646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic effect of dual pretreatments and temperature gradients on convective drying and preservation of bioactive compounds in purple sweet potato 双重预处理和温度梯度对紫甘薯对流干燥及生物活性物质保存的协同效应

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-22 DOI: 10.1016/j.fbp.2025.05.010

Gabriel Monteiro da Silva , Rossana Maria Feitosa de Figueirêdo , Alexandre José de Melo Queiroz , Eugênia Telis de Vilela Silva , Henrique Valentim Moura , Aline Priscila de França Silva , Newton Carlos Santos , Yaroslávia Ferreira Paiva , Francislaine Suelia dos Santos , Inácia dos Santos Moreira , Ana Regina Nascimento Campos

{"title":"Synergistic effect of dual pretreatments and temperature gradients on convective drying and preservation of bioactive compounds in purple sweet potato","authors":"Gabriel Monteiro da Silva , Rossana Maria Feitosa de Figueirêdo , Alexandre José de Melo Queiroz , Eugênia Telis de Vilela Silva , Henrique Valentim Moura , Aline Priscila de França Silva , Newton Carlos Santos , Yaroslávia Ferreira Paiva , Francislaine Suelia dos Santos , Inácia dos Santos Moreira , Ana Regina Nascimento Campos","doi":"10.1016/j.fbp.2025.05.010","DOIUrl":"10.1016/j.fbp.2025.05.010","url":null,"abstract":"<div><div>This study investigated the effects of different pretreatments (ethanol, blanching, and cooking) followed by convective drying (60, 70, and 80 °C) on the drying kinetics, mass transfer parameters, and physical and bioactive properties of dehydrated purple sweet potato. Drying kinetics were significantly influenced by temperature and pretreatments, with the Midilli model providing the best fit for the experimental data (R<sup>2</sup> > 0.99). Effective diffusivity (D<em>ef</em>) values ranged from 2.68 × 10<sup>−7</sup> to 6.40 × 10<sup>−7</sup> m<sup>2</sup>/min, with higher temperatures and pretreatments enhancing moisture diffusion. The combination of pretreatments and higher drying temperatures reduced the moisture content (2.67–9.88 %) and water activity (aw < 0.5) of the flours while increasing solubility (16.75–52.67 %). The combined cooking and ethanol pretreatment (CEP), and drying at 80 °C, were the most efficient strategies for preserving polyphenol and anthocyanin contents while enhancing their bioavailability. This demonstrates its potential for industrial applications requiring high-quality functional and bioactive products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 165-177"},"PeriodicalIF":3.5,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A computational approach for infrared heating with experimental validation: Surface decontamination process in industrial scale 一种经实验验证的红外加热计算方法：工业规模表面净化过程

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-22 DOI: 10.1016/j.fbp.2025.05.012

Ayse Humeyra Erdas , Ozan Karatas , Rahmi Uyar , Ferruh Erdogdu

{"title":"A computational approach for infrared heating with experimental validation: Surface decontamination process in industrial scale","authors":"Ayse Humeyra Erdas , Ozan Karatas , Rahmi Uyar , Ferruh Erdogdu","doi":"10.1016/j.fbp.2025.05.012","DOIUrl":"10.1016/j.fbp.2025.05.012","url":null,"abstract":"<div><div>Infrared (IR) processing offers advantages for food processing, and this application is important to revolutionize the food processing for the new era in the industry 5.0. The shorter penetration depth (compared to the microwave and radio frequency processing) limits its application to surface heating, and industrial design of such systems has challenges with the requirement of a computational model. Therefore, the objectives of this study were to develop a computational model and demonstrate the process effects for surface decontamination in an industrial scale system. For this purpose, a computational model was developed and experimentally validated using an aluminum cylinder object and fig samples. Model application for surface decontamination process of figs (for inactivation of <em>Cladosporium spp</em>. and <em>B. cinerea</em>) was demonstrated, and the validated model was used for designing an industrial scale process design. Further research on design and optimization for various processing operations could increase the applicability and effectiveness in industrial scale processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"152 ","pages":"Pages 207-221"},"PeriodicalIF":3.5,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144196256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0