Food and Bioproducts Processing最新文献

Morphometry and textural surface properties of heat induced whey protein microparticles 热诱导乳清蛋白微粒的形态计量学和结构表面特性

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-24 DOI: 10.1016/j.fbp.2025.07.007

Ignacio Angós, Lenin Vele, Isabel Espinosa, Nerea Iturmendi, Teresa Fernández, Juan Ignacio Maté

{"title":"Morphometry and textural surface properties of heat induced whey protein microparticles","authors":"Ignacio Angós, Lenin Vele, Isabel Espinosa, Nerea Iturmendi, Teresa Fernández, Juan Ignacio Maté","doi":"10.1016/j.fbp.2025.07.007","DOIUrl":"10.1016/j.fbp.2025.07.007","url":null,"abstract":"<div><div>The present work focuses on the study of four key factors controlling the process of whey protein microparticulation: protein suspension concentration (%WPI 2.5 % vs. 5.0 %); medium acidity (pH 4.5 vs. 5.5); denaturation temperature (80°C vs. 90°C); and particle size reduction method (180 bar x 1, 2 or 3 cycle(s); 1800 bar x 1 cycle). The effects of the microparticulation process were studied by analysing the degree of protein aggregation, morphometry, and surface textural characteristics of the microparticles. The results obtained indicate that the most favourable treatments to achieve a higher proportion of particles within the optimal range required by the food industry (1–10 µm) can be obtained by gentle protein denaturation (80°C) using a medium with a pH lower than the isoelectric point of β-lactoglobulin and moderate concentrations of whey protein (2.5–5.0 %). Under these premises, it is necessary to use a high intensity particle size reduction method (1800 bar) to achieve the average diameter and the adequate homogeneity in a consistent fashion.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 333-349"},"PeriodicalIF":3.5,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695326","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

Continuous preparation of 50 nm emulsions of soybean oil using a novel temperature-controllable ultrasonic tandem emulsifying unit 利用新型温控超声串联乳化装置连续制备50 nm大豆油乳剂

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-22 DOI: 10.1016/j.fbp.2025.07.010

Jingjing Li , Zehong Fang , Hao Tang , Lizheng Liu , Wenqiang Shang , Xueqing Huang , Xiaojing Zhu , Giancarlo Cravotto , Zhengya Dong , Zhilin Wu

{"title":"Continuous preparation of 50 nm emulsions of soybean oil using a novel temperature-controllable ultrasonic tandem emulsifying unit","authors":"Jingjing Li , Zehong Fang , Hao Tang , Lizheng Liu , Wenqiang Shang , Xueqing Huang , Xiaojing Zhu , Giancarlo Cravotto , Zhengya Dong , Zhilin Wu","doi":"10.1016/j.fbp.2025.07.010","DOIUrl":"10.1016/j.fbp.2025.07.010","url":null,"abstract":"<div><div>Nanoemulsions with approximately 50 nm droplets possess extensive applications in food, medicine, cosmetics, etc., attributable to their transparency, remarkable stability, and high bioavailability. A novel temperature-controllable 21.1 kHz ultrasonic tandem emulsifying unit (USTE) was designed and used to prepare around 50 nm emulsions based on the synergistic effect of ultrasonic cavitation and continuous flow. Due to the use of glass-jacketed beakers, the metal particle contamination of the nanoemulsions caused by the conventional metal ultrasonic probes was essentially eliminated. Besides, the cavitation erosion to the glass-jacketed beakers was diminished by applying the low ultrasonic power of the USTE. The effects of flow rate (0.5–6 mL/min), temperature (45–65 °C), ultrasonic power (11–24 W), glycerol, and types and concentrations of surfactants (Tween-80, Span-80, PEG-400) on the droplet sizes (DS) and polydispersity index (PDI) of soybean oil nanoemulsions were investigated. At a flow rate of 1 or 2 mL/min, 5.4 % concentration of surfactant (Span-80/Tween-80 (28/72 w/w, HLB12), volume ratio of the aqueous phase to the oil phase (A/O) of 9:1, translucent soybean oil nanoemulsions with a average DS of 42 or 55 nm and a PDI of 0.138 or 0.152 were obtained at first-grade and second-grade ultrasonic emulsification power of 20 W/22 W at 55 °C. The obtained nanoemulsions remained highly steady after being stored at 4 °C and 25 °C for 220 days. Compared with a high-pressure homogenizer and an ultrasonic microreactor, the nanoemulsions obtained using the USTE boasted better quality with higher energy efficiency.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 350-361"},"PeriodicalIF":3.5,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695327","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

Impact of gelatin/K-carrageenan ratio in the properties of bigels for food applications 明胶/ k -卡拉胶比例对食品用凝胶性能的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-22 DOI: 10.1016/j.fbp.2025.07.011

Bin Li, Mengjing Zhou, Haibo Qin, Aolin Wu, Jiawei Li, Ying Wang, Zhigang Hu

{"title":"Impact of gelatin/K-carrageenan ratio in the properties of bigels for food applications","authors":"Bin Li, Mengjing Zhou, Haibo Qin, Aolin Wu, Jiawei Li, Ying Wang, Zhigang Hu","doi":"10.1016/j.fbp.2025.07.011","DOIUrl":"10.1016/j.fbp.2025.07.011","url":null,"abstract":"<div><div>This study aimed to investigate the synergistic effect between gelatin and κ-carrageenan on the structure and properties of bigels. Beeswax was used as the oleogelator, while gelatin and κ-carrageenan served as hydrogelators to prepare oleogels and hydrogels separately. The two gels were subsequently mixed in an ice-water bath to form bigels. By adjusting the ratio of gelatin to κ-carrageenan in the hydrogel phase, the microstructure, freeze–thaw stability, and rheological properties of the resulting bigels were systematically characterized. The results revealed that increasing gelatin content led to a reduction in interfacial tension within the aqueous phase, resulting in finer oil droplet dispersion and a more homogeneous and compact microstructure. The synergistic interaction between gelatin and κ-carrageenan enhanced the stability of the hydrogel network and improved its oil encapsulation capacity, thereby significantly improving the freeze–thaw stability of the bigels. Rheological analysis showed that an appropriate proportion of gelatin notably increased the storage modulus of the bigels, indicating a more robust internal structure. This study provides a novel strategy for the development of high-performance structured lipids for food applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 315-321"},"PeriodicalIF":3.5,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686552","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

Continuous-flow microwave heating of liquid whole egg in helical tubing: Numerical modeling and experimental validation 螺旋管内液体全蛋连续流微波加热：数值模拟与实验验证

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-21 DOI: 10.1016/j.fbp.2025.07.009

Sezin Tuta Şimşek , T. Koray Palazoğlu

{"title":"Continuous-flow microwave heating of liquid whole egg in helical tubing: Numerical modeling and experimental validation","authors":"Sezin Tuta Şimşek , T. Koray Palazoğlu","doi":"10.1016/j.fbp.2025.07.009","DOIUrl":"10.1016/j.fbp.2025.07.009","url":null,"abstract":"<div><div>In this study, continuous-flow heating of liquid whole egg (LWE) was conducted in a specially designed 915 MHz microwave heating unit equipped with one-coil helical tubing. LWE was heated at 3 and 4 kW microwave powers at fixed flow rate (2 Lpm). The measured temperatures at seven cross-sectional locations at the outlet using a thermocouple assembly was used to obtain average exit temperature. The computational model, which was performed using COMSOL Multiphysics, was validated against the experimental temperature measurements performed with the one-coil system. Heating efficiency in case of longer tubing (two-coil) inside the cavity was then explored computationally using the validated model. The results showed that the average temperatures measured at the outlet of the one-coil tubing were 30.1 ± 4.2 °C and 36.7 ± 3.1 °C at 3 kW and 4 kW, respectively. The simulated counterparts were 30.0 ± 0.2 °C and 36.4 ± 0.4 °C. The heating efficiency did not improve upon changing the design from one-coil to two-coil configuration. However, electric field distribution and absorbed microwave energy along the tube were strongly affected. Sensitivity analysis showed that heat transfer coefficient and dielectric properties implemented in the base model exhibited the greatest proximity to the experimental results. This study showed one-coil helical tube was appropriate tube design to achieve efficient and uniform heating of LWE. The findings of this study demonstrate the efficacy of employing this system for pre-heating in the pasteurization unit, therefore enhancing production capacity and reducing total energy consumption.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 362-374"},"PeriodicalIF":3.5,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711014","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

Dual-enzyme-responsive fibers for chilled mutton preservation 冷冻羊肉保鲜用双酶反应纤维

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-19 DOI: 10.1016/j.fbp.2025.07.008

Yu Hao , Ruizhe Zhang , Chaoping Jiang , Hejun Yang , Zhang Peng , Wenxiu Sun

{"title":"Dual-enzyme-responsive fibers for chilled mutton preservation","authors":"Yu Hao , Ruizhe Zhang , Chaoping Jiang , Hejun Yang , Zhang Peng , Wenxiu Sun","doi":"10.1016/j.fbp.2025.07.008","DOIUrl":"10.1016/j.fbp.2025.07.008","url":null,"abstract":"<div><div>Extracellular enzymes secreted by predominant microorganisms play a crucial role in accelerating meat spoilage. Developing responsive antibacterial packaging that targets these enzymes offers a promising strategy to extend shelf life. In this study, the extracellular enzyme production of typical spoilage and pathogenic bacteria of mutton was confirmed. Building on this, a dual-enzyme-responsive antibacterial pad was fabricated using lipase-responsive polycaprolactone (PCL), protease-responsive zein, and the antibacterial agent cinnamaldehyde (Cin) via electrospinning technology. Results showed that all tested bacteria exhibited extracellular enzyme production under varying temperature (37℃, 4℃) and pH (5.5, 6.0, 6.5) conditions. SEM and FTIR analyses confirmed the successful embedding of Cin through physical interaction. Compared to PCL/Zein, the antibacterial activity of the PCL/Zein@7 %Cin reached 99.9 %, and the antioxidant capacity increased from 18.06 % to 65.55 %. Furthermore, when fibers were exposed to <em>P. aeruginosa</em> extracellular enzymes, which degrade ester and peptide bonds in the substrate, a 57.67 % decrease in thickness occurred within 48 h, accompanied by respective reductions of 24.86 % in tensile strength and 82.16 % in elongation at break. <em>P. aeruginosa</em> secreted enzymes also increased Cin release by 62.5 %. Preservation tests demonstrated that enzyme-triggered fiber degradation released Cin, exerting antibacterial and antioxidant effects that extended chilled mutton shelf life by 6 d. These findings offering a novel approach to tackle the critical issue of the limited shelf life of chilled mutton.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 322-332"},"PeriodicalIF":3.5,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686553","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

Modeling carbon dioxide solubility in fruit and vegetable juices for supercritical carbon dioxide pasteurization 模拟二氧化碳在果汁和蔬菜汁中的溶解度，用于超临界二氧化碳巴氏灭菌

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-18 DOI: 10.1016/j.fbp.2025.07.006

Pietro Andrigo, Federica Logori, Sara Spilimbergo

{"title":"Modeling carbon dioxide solubility in fruit and vegetable juices for supercritical carbon dioxide pasteurization","authors":"Pietro Andrigo, Federica Logori, Sara Spilimbergo","doi":"10.1016/j.fbp.2025.07.006","DOIUrl":"10.1016/j.fbp.2025.07.006","url":null,"abstract":"<div><div>Supercritical carbon dioxide (SC-CO<sub>2</sub>) is a promising non-thermal technology for pasteurizing fruit juice and liquid products, assuring microbial stabilization with minimal impact on quality. A key factor influencing its efficacy is the solubility of CO<sub>2</sub> in the juice matrix. In this study, a predictive model for CO<sub>2</sub> solubility was developed using a factorial experimental design with additional points, evaluating five variables: pressure (10–14 MPa), temperature (35–45 °C), glucose (0–15 g/100 mL), sodium chloride (0–3 g/100 mL), and citric acid (0–6 g/100 mL). A total of 21 experimental conditions were tested with model solutions replicating typical fruit juices composition. CO<sub>2</sub> solubility was measured using a high-pressure system with validated sampling protocol. Values ranged from 3.832 to 5.730 gCO<sub>2</sub>/100 g. The resulting linear regression model (R<sup>2</sup> = 0.897; RMSE = 0.148 gCO<sub>2</sub>/100 g), identified glucose and sodium chloride as significant negative factors affecting solubility, while citric acid was excluded from the model due to its lack of significant impact. The model was validated on eight real fruit and vegetable juices, with CO₂ solubility predictions based on °Brix and ash content as proxies for glucose and salt. Validation showed good agreement with measured values, yielding a mean absolute error of 0.141 g CO<sub>2</sub>/100 g and an R<sup>2</sup> of 0.85 calculated on the mean of three replicates per sample. These results confirm the model's accuracy and practical applicability, supporting its use in process design and optimization for SC-CO<sub>2</sub> pasteurization. This study contributes to a better understanding of CO<sub>2</sub> behavior in real juice matrices and provides a practical tool for tailoring SC-CO<sub>2</sub> processes based on juice composition.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 298-303"},"PeriodicalIF":3.5,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679226","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

Numerical simulation and experimental verification of the effect by hot air drying on heat and mass transfer of Camellia oleifera seed 热风干燥对油茶种子传热传质影响的数值模拟与实验验证

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-12 DOI: 10.1016/j.fbp.2025.07.004

Fenghe Wang , Yanfan Di , Bojian Wang , Huijuan Chen , Mingfei Li , Qian Lu , Xiaowei Zhang , Deyong Yang

{"title":"Numerical simulation and experimental verification of the effect by hot air drying on heat and mass transfer of Camellia oleifera seed","authors":"Fenghe Wang , Yanfan Di , Bojian Wang , Huijuan Chen , Mingfei Li , Qian Lu , Xiaowei Zhang , Deyong Yang","doi":"10.1016/j.fbp.2025.07.004","DOIUrl":"10.1016/j.fbp.2025.07.004","url":null,"abstract":"<div><div>By constructing model of heat and mass transfer and shrinkage, the thin layer hot-air drying process of <em>Camellia oleifera</em> seed was using COMSOL Multiphysics simulation software. The simulation results indicate that the temperature at the center of <em>Camellia oleifera</em> seed kernel was always lower than the hot air temperature, and the variation pattern closely matched of the simulated temperature at the center was basically the same as the experimental value, with a maximum deviation of 11.2 % and an average deviation of 6.4 %. In the early stage of simulation, the moisture content of <em>Camellia oleifera</em> seed decreased rapidly, and there was a significant difference in internal and external moisture content. The maximum deviation between simulated and experimental values was 11.8 %, and the average deviation was 8.7 %. The radius of <em>Camellia oleifera</em> seed kernel decreased over time with the extension of simulation time, and the decreasing trend was obvious in the early stage, while it was relatively gentle in the later stage. The average deviation between the simulated and experimental values was 3.2 %, with a maximum deviation of 6.0 %, indicated the simulated drying results of <em>Camellia oleifera</em> seed were consistent with the actual drying law.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 304-314"},"PeriodicalIF":3.5,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144679227","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

Influence of edible coatings pretreatment on the performance of microwave and combined microwave-hot air drying of kiwifruit 食用涂层预处理对微波及微波-热风联合干燥猕猴桃性能的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-10 DOI: 10.1016/j.fbp.2025.07.003

Fatemeh Rajabi , Safoora Karimi , Habib Abbasi , Narges Layeghinia

{"title":"Influence of edible coatings pretreatment on the performance of microwave and combined microwave-hot air drying of kiwifruit","authors":"Fatemeh Rajabi , Safoora Karimi , Habib Abbasi , Narges Layeghinia","doi":"10.1016/j.fbp.2025.07.003","DOIUrl":"10.1016/j.fbp.2025.07.003","url":null,"abstract":"<div><div>This study was conducted to investigate the influence of edible coatings on the qualitative and quantitative characteristics of kiwifruit subjected to drying processes involving both microwave and combined microwave-hot air drying methods. The coating was applied separately using potato starch, carboxymethyl cellulose (CMC), or pectin, at the optimal concentrations, through an immersion method prior to the drying process. Based on the findings, the microwave method exhibited a significant influence (p < 0.05) of power level on drying time. In the combined method at temperature of 80 °C and 90 °C, a reduction in drying time was observed in comparison to the microwave method. Among the ten common kinetic models assessed, the model proposed by Midilli et al. emerged as the most suitable. The highest observed diffusion coefficient, at 0.97 × 10<sup>−9</sup> m<sup>2</sup>/s, was recorded for the pectin-coated samples subjected to drying under combined conditions of 450 W and 90 °C. Additionally, the energy consumption associated with the combined method, particularly at temperatures of 80 °C and 90 °C, was lower compared to the microwave method. Moreover, the application of coating and the combined drying method resulted in improved color parameters for the products. The CMC-coated sample dried at 450 W and 80 °C, exhibited the highest degree of rehydration compared to the other samples. Furthermore, the starch-coated samples displayed the highest concentrations of vitamin C (75.3704 mg/100 g) and total phenolic compounds (3458.9 mg/g). The pectin-coated sample exhibited the highest level of antioxidant capacity (0.1711 mg/g). Therefore, it is recommended to employ a combination of starch coating followed by pectin coating in the process of microwave-hot air drying for kiwifruit.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 286-297"},"PeriodicalIF":3.5,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634072","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

Environmental life cycle assessment of fruit and vegetable processing industry products 果蔬加工工业产品的环境生命周期评价

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-05 DOI: 10.1016/j.fbp.2025.07.001

Samiye Adal , Zafer Erbay

{"title":"Environmental life cycle assessment of fruit and vegetable processing industry products","authors":"Samiye Adal , Zafer Erbay","doi":"10.1016/j.fbp.2025.07.001","DOIUrl":"10.1016/j.fbp.2025.07.001","url":null,"abstract":"<div><div>Food processing is energy-intensive and often has unmeasured and mischaracterized environmental impacts (EI). However, sustainable food production is becoming more vital as food is a basic human necessity. Given that energy and environmental implications are significant concerns for policymakers, the analysis of the food supply chain has become crucial in this context. This study examines cradle-to-gate life cycle assessment (LCA) of tomato and sweet red pepper (SRP) products' EIs. Results demonstrated that transportation-diesel use, packaging materials, and fertilizer use affect greenhouse gas emissions, energy consumption, acidification, eutrophication, and other environmental effects. Diesel usage accounts for 65 % of SRP farming's global warming potential (GWP), followed by fertilizer at 17 %. Fresh SRP farming has a 0.0954 kg CO₂-eq/kg GWP. Roasted SRP from 1 ton of fresh SRP produces 2250 kg CO₂ eq. Tin can packaging reduced the Abiotic (fossil) depletion potential (AFDP) by 52.8 % in roasted SRP manufacture. Dried SRP manufacture relies significantly on fertilizer, and 25 kg kraft bulk packaging reduced AFDP, ozone layer depletion, GWP, and human toxicity potential (HTP) by 49.2 %, 46.7 %, 22.9 %, and 19.4 %, respectively. The greenest option is biodiesel, followed by precision farming over all scenarios. One metric ton of fresh tomatoes has 120 kg CO₂ eq GWP. GWP is most affected by glass packaging in tomato juice production, at 34 %. It provides 31 % to AFDP, 25 % to freshwater aquatic ecotoxicity potential, and 55 % to HTP.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 234-251"},"PeriodicalIF":3.5,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571232","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

What’s in a quail shell? That which we call an egg by any other means can be described 鹌鹑壳里有什么？我们称之为蛋的东西可以用其他任何方式来描述

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-05 DOI: 10.1016/j.fbp.2025.07.002

Valeriy G. Narushin , Natalia A. Volkova , Alan Yu. Dzhagaev , Zarina V. Gagieva , Ludmila A. Volkova , Darren K. Griffin , Michael N. Romanov , Natalia A. Zinovieva

{"title":"What’s in a quail shell? That which we call an egg by any other means can be described","authors":"Valeriy G. Narushin , Natalia A. Volkova , Alan Yu. Dzhagaev , Zarina V. Gagieva , Ludmila A. Volkova , Darren K. Griffin , Michael N. Romanov , Natalia A. Zinovieva","doi":"10.1016/j.fbp.2025.07.002","DOIUrl":"10.1016/j.fbp.2025.07.002","url":null,"abstract":"<div><div>In egg research Haugh units (<em>HU</em>) are used for both chickens and other birds, despite the fact that they were derived exclusively for the former. Inspired by Shakespeare’s line “<em>What's in a name?</em>,” we considered the development of calculation methods specific to the Japanese quail (<em>Coturnix japonica</em>) egg quality. Hereby, we sought to develop destructive and non-destructive approaches to evaluating qualitative characteristics of quail egg contents, including density of the interior (<em>D</em><sub><em>i</em></sub>) and yolk weight (<em>W</em><sub><em>y</em></sub>). We used eggs laid by 11-month-old quails of an F<sub>2</sub> model resource population. An experimental procedure was proposed for approximating volumes of thick albumen and yolk depending on the whole egg weight, calculating formulae for a complex indicator of the quail egg contents quality, i.e., <em>Egg Quality Index</em> (<em>EQI</em>). Its computation was based on egg weight, thick albumen height and yolk height or diameter. A comparative assessment of the use of indices demonstrated the advantage of <em>EQI</em> over <em>HU</em>. Based on the empirical data, mathematical models were obtained for calculating <em>D</em><sub><em>i</em></sub> and <em>W</em><sub><em>y</em></sub> expressed as sets of indices for egg density (weight divided by volume), metabolism (surface area divided by volume), and air cell (its volume divided by egg volume). When calculating <em>D</em><sub><em>i</em></sub>, it is advisable to use indices for egg density (weight divided by volume), metabolism (surface area divided by volume) and air cell (air cell volume divided by egg volume). Of the indices assessed, <em>W</em><sub><em>y</em></sub> depended to a greater extent on the egg surface area-to-volume ratio (<em>S</em>/<em>V</em>).</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 266-274"},"PeriodicalIF":3.5,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144595704","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