Food and Bioproducts Processing最新文献

{"title":"Optimization of ohmic heating extraction of pectin from apple pomace and comparison with conventional method","authors":"Runze Wang ,&nbsp;Zhihang Xu ,&nbsp;Daming Jiang ,&nbsp;Xiufang Xiong ,&nbsp;Yudong Li ,&nbsp;Xingshu Li","doi":"10.1016/j.fbp.2025.03.010","DOIUrl":"10.1016/j.fbp.2025.03.010","url":null,"abstract":"<div><div>Apple pomace have economic potential for industry because of valuable components such as pectin. To enhance the extraction efficiency of apple pectin, in this study, pectin was obtained from apple pomace by Ohmic heating extraction (OHE) and the extraction conditions were optimized using response surface methodology (RSM). The yield and energy consumption of OHE and conventional extraction (CE) were compared under optimal conditions. The physicochemical properties of the two kinds of pectin and the commercial apple pectin (CAP) were characterized by analyzing their GalA content, degree of esterification (DE), crystallinity, thermal properties, functional groups, color, rheological and morphological characteristics. The optimized OHE conditions were voltage gradient of 14 V/cm, time of 102 min and temperature of 93 ℃. The pectin yield (PY) of OHE at the optimal conditions was 25.02 %, which was close to the predicted value (24.97 %). Compared with CE, OHE provided a 19.87 % increase in PY and a 37.53 % reduction in energy consumption. It can be considered that the non-thermal effect of ohmic heating might have accounted for these differences. FTIR analysis confirmed that there was no significant difference in the structure of the three kinds of pectin. CAP exhibited higher GalA content and DE while the extracted pectin had better thermal stability and viscoelastic properties. Overall, OHE can be considered as a promising pectin extraction technique with increased yield and reduced energy consumption compared to conventional methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 231-241"},"PeriodicalIF":3.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776847","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}

{"title":"Purification of sinapic acid from mustard bran enzymatic hydrolysate by adsorption on macroporous resins","authors":"Ying Yan ,&nbsp;Morad Chadni ,&nbsp;Marwen Moussa ,&nbsp;Abdouramane Dosso ,&nbsp;Irina Ioannou ,&nbsp;Violaine Athès ,&nbsp;Claire Fargues","doi":"10.1016/j.fbp.2025.03.012","DOIUrl":"10.1016/j.fbp.2025.03.012","url":null,"abstract":"<div><div>This work focuses on the adsorption chromatography process to purify sinapic acid from mustard bran hydrolysate, an agro-industrial by-product generated in large quantities during mustard seed processing. The adsorption and desorption capacities of sinapic acid on four macroporous adsorbent resins were determined in batch mode, for both a real hydrolysate and model solutions. The results showed that the best adsorption capacity was obtained with XAD16 and FPX66 resins and adsorption isotherm data were well represented by a Langmuir model. The desorption ratios by ethanol were high, with a maximum value of 98 ± 1 % at 90 % (v/v) ethanol fraction for XAD16 resin. XAD16 resin was selected for the dynamic purification, and optimized results showed an adsorption capacity of 75.6 mg/g for sinapic acid, corresponding to a breakthrough volume of around 50-fold of the resin bed volume (BV) at the feed flow rate of 2 BV/h. Complete desorption was achieved with 8 BV of 90 % (v/v) ethanol at the elution flow rate of 2 BV/h, resulting in a recovery yield of around 97 %. The purification process achieved an 8.6-fold concentration of sinapic acid, with a 37-fold increase in purity (from 0.50 % to 18.4 %) and a 7.4-fold enhancement in potential antioxidant activity, reaching 341 ± 24 mg of Trolox equivalents/100 mL. This process has been proven to be highly efficient and could contribute to the design of industrial-scale purification of sinapic acid from mustard bran hydrolysate.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 202-210"},"PeriodicalIF":3.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768238","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}

{"title":"Revealing the efficacy of postbiotics on the functional and nutritional characteristics of bioprocessed Nendran banana (Musa paradisiaca) flour for optimization of weaning mix","authors":"Krishnasree V ,&nbsp;Arya Sajayan ,&nbsp;Abina A ,&nbsp;Manju Mary Paul ,&nbsp;Sumesh KV","doi":"10.1016/j.fbp.2025.03.007","DOIUrl":"10.1016/j.fbp.2025.03.007","url":null,"abstract":"<div><div>The hidden hunger and micronutrient deficiency currently prevailing across the globe affecting nearly 45 million children, presents a worrying scenario, notwithstanding the ambitious target of the SDGs to eradicate all forms of malnutrition by 2023. Bioprocessing is being utilized as a promising tool for optimization of functional foods, controlled fermentation could be applied to foods to improve their nutritional and therapeutic potential. Nendran banana (<em>Musa paradisiaca</em>) flour is a complementary food introduced to children during the weaning phase. However, fortification is recommended for this weaning mix to compensate for the lack of certain essential nutrients. In this regard, the present study deals with the optimal bioprocessing conditions for Nendran banana flour via controlled fermentation with probiotic strain <em>Lactobacillus rhamnosus GG 347</em> for varying time duration from 0 to 72 h to develop a weaning mix with postbiotic benefits. A notable improvement in the protein and starch digestibility were noticed in Nendran flour upon fermentation. Minerals including sodium, potassium, and magnesium found to be increased over the fermentation period. The in vitro protein digestibility was enhanced during fermentation from 31.06 ± 2.62–70.23 ± 3.47 %, while the percentage of starch hydrolysis also improved from 21 % to 73 %, rendering the complex starches in the raw Nendran flour into more easily digestible fractions. The polysaccharide content and the FTIR (Fourier Transmission Infrared Spectroscopy) analysis further validates the pattern of starch degradation over time. A distinct picture of structure degradation and deformities was observed on the surface of the particles via scanning electron microscopy. The efficacy of postbiotics in enhancing the antioxidant potential of the flour after <em>L. rhamnosus</em> fermentation was determined using a DPPH scavenging assay. 94.22 % radical scavenging activity was observed with 3 mg/mL crude extract concentration at a 36 h fermented sample. Thus, a weaning mix was optimized using Nendran banana flour fermented for 36 h with <em>L. rhamnosus</em> via D-optimal mixture design.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 158-171"},"PeriodicalIF":3.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738344","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}

{"title":"Thermal pathways for sustainable waste management: Leveraging leather tannery waste as a renewable energy source","authors":"Paweł Kazimierski ,&nbsp;Beata Barczak ,&nbsp;Tomasz Turzyński ,&nbsp;Paulina Bandrów ,&nbsp;Dariusz Kardaś ,&nbsp;Katarzyna Januszewicz","doi":"10.1016/j.fbp.2025.03.009","DOIUrl":"10.1016/j.fbp.2025.03.009","url":null,"abstract":"<div><div>The growing production of consumer goods increases waste generation, challenging disposal systems. The aim of the work was to use real data to propose a closed loop leather production process, so as to eliminate storage and use the potential of thermal processes for energy recovery. Such actions allow for improving the company's economic balance, but above all for a positive environmental impact. The tanning industry generates about 825 kg of waste per 175 kg of finished leather, mostly landfilled at high costs of utilization. This study examines energy recovery from tannery waste in various path: combustion, pyrolysis, and gasification using data from a Polish tannery.</div></div><div><h3>Results</h3><div>show combustion has the highest energy yield (94 %), followed by gasification (75 %) and pyrolysis (43 %). The technological process was analyzed and the potential of the by-products generated was quantified. Offcuts offer the highest energy recovery potential, while tannery sludge is the largest waste mass. Energy-intensive processes such as TAIC, dyeing, and cutting require significant power, with offcuts and shaving waste demanding 66.9 kWel and 31.3 kWel, respectively. Thermal energy from incineration meets heating needs and supports waste drying, while waste heat in an Organic Rankine Cycle (ORC) covers 40 % of electricity demand.</div><div>This research highlights the benefits of shifting from landfill disposal to sustainable waste management, reducing costs and environmental impact. The proposed calculations demonstrating how engineering can enhance sustainability in the leather industry and others.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 300-311"},"PeriodicalIF":3.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143847489","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}

{"title":"Incorporation of low-pH purple-fleshed sweet potato (Ipomoea batatas L.) anthocyanin extract into a sucrose matrix: Characterization and application in powdered beverage","authors":"Umi Laila ,&nbsp;Ponco Yuliyanto ,&nbsp;Sugeng Hariyadi ,&nbsp;Bekti Juligani ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Dita Kristanti ,&nbsp;Dini Ariani ,&nbsp;Ervika Rahayu Novita Herawati ,&nbsp;Ade Chandra Iwansyah ,&nbsp;Muslih Anwar ,&nbsp;Erliana Ginting ,&nbsp;Alit Pangestu ,&nbsp;Yusuf Andriana ,&nbsp;Heni Purwaningsih ,&nbsp;Siti Dewi Indrasari ,&nbsp;Nurmahmudi Nurmahmudi ,&nbsp;Hari Hariadi ,&nbsp;Arie Widjaja Hoo ,&nbsp;Riuh Wardhani","doi":"10.1016/j.fbp.2025.03.008","DOIUrl":"10.1016/j.fbp.2025.03.008","url":null,"abstract":"<div><div>This study investigates incorporating the remarkable color, bioactive compounds, and physiological properties of purple-fleshed sweet potato anthocyanin (PSPA) into sucrose as a carrier for developing anthocyanin-enriched powdered beverages. The effects of PSPA extract on the physicochemical and sensory characteristics of anthocyanin-enriched powdered beverages were evaluated, focusing on two factors: the pH of the extract (2.18 and 2.39) and the ratio of anthocyanin extract to sucrose (E/S) (7.14 %, 10.7 %, and 14.3 % v/w). The results showed that the anthocyanin entrapment efficiency ranged from 58.4 % to 82.5 %, with increasing E/S ratio or decreasing pH enhancing the redness (a*), chroma (Ch), total anthocyanin content (TAC), and solubility. However, these conditions also led to less favorable characteristics in moisture content, hygroscopicity, bulk density, and tapped density. Meanwhile, higher total phenolic content (TPC) and antiradical power (ARP) were observed with increased E/S and pH levels. FTIR analysis confirmed that PSPA was incorporated into the sucrose matrix without reacting chemically with the sucrose. We classified the formation of anthocyanin-enriched sucrose powder as co-precipitation based on the high nucleation rate, surface morphology, and other characteristics. Morphological analysis revealed that the anthocyanin-enriched sucrose powder comprised agglomerates with irregular, porous, and rough surfaces. DSC thermogram indicated an endothermic peak around 190 °C, suggesting the anthocyanin-enriched sucrose powder still had crystalline regions, as further supported by X-ray diffraction data. Beverages formulated with anthocyanin extract at a pH of 2.18 showed higher color preferences than those at 2.39. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed correlations and clustering of the physicochemical and sensory properties of the anthocyanin-enriched sucrose powder.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 172-188"},"PeriodicalIF":3.5,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748272","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}

{"title":"Alternative industrial processing of seaweed meal from Ascophyllum nodosum: Value adding and product development potential of liquid side-streams obtained with different separation methods","authors":"Anna Þóra Hrólfsdóttir ,&nbsp;Hildur Inga Sveinsdóttir ,&nbsp;Sigurjón Arason ,&nbsp;María Gudjónsdóttir","doi":"10.1016/j.fbp.2025.03.006","DOIUrl":"10.1016/j.fbp.2025.03.006","url":null,"abstract":"<div><div>The brown algae <em>Ascophyllum nodosum</em> is harvested from wild sources and used in seaweed meal production. It contains multiple valuable compounds, including polyphenols, polysaccharides and carotenoids that have bioactive properties. In current uses of biomass e.g. as raw material for alginate production, these compounds are not of any special interest, hence there is an opportunity for better utilization of the biomass. Therefore, the aim of the study was to investigate the potential of producing and upscaling production of a byproduct (a targeted seaweed extract produced with mixture of fresh seaweed and water) from the unutilized liquid side-streams obtained within traditional seaweed meal processing. That was performed by evaluating the efficiency of the liquid/solid separation (screw press vs decanter), centrifugation as a secondary separation step, as well as drying methods (spray drying vs freeze drying) on the obtained liquid extracts. Chemical and antioxidant properties were evaluated throughout the alternative processing and mass balances calculated. The results suggest that the decanter was more efficient for separation compared to the screw press due to higher yield of liquid retrieved. The chemical composition and antioxidant properties did not differentiate significantly, neither between the separation methods nor during further processing of the liquids (e.g. centrifugation or drying methods). Furthermore, the alginate remained in the solid phase during separation, and main components extracted with the liquid phase included salt, minerals, polyphenols, and carbohydrates. The results indicate that alternative processing with a decanter as primary separation step could be a feasible solution to meet the demands of full utilization and no-waste policies within seaweed production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 127-136"},"PeriodicalIF":3.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An approach to subcritical fluid and natural deep eutectic solvent-ultrasound assisted extractions as green alternatives for Pecan nutshell phenolic compounds recovery","authors":"Miguel Esteban Cardona Jimenez ,&nbsp;Andrea Carolina Rodríguez-Ruiz ,&nbsp;Alexis Velez ,&nbsp;Lina Marcela Agudelo-Laverde ,&nbsp;Romina Mariana Bodoira ,&nbsp;Patricio Román Santagapita","doi":"10.1016/j.fbp.2025.03.005","DOIUrl":"10.1016/j.fbp.2025.03.005","url":null,"abstract":"<div><div>Green alternatives for Pecan nutshell phenolic compounds recovery were assessed in the present work. Subcritical fluid extraction and ultrasound-assisted extraction with natural deep eutectic solvent were optimized to maximize phenolic compounds extraction and antioxidant activities. Subcritical fluid was analyzed by varying temperature (180–220°C), flow rate (2.5–7.5 g/min) and solvent composition (0–100 % (v/v) ethanol/water mixtures). The optimal Subcritical fluid method involved operating at 220°C with 50 % (v/v) ethanol/water at a flow rate of 5 g/min, resulting in a remarkable 200 % increase on total phenolic compounds and a substantial 500 % increase on antioxidant activity measured by ferric reducing ability of plasma when compared to stirring, a conventional method used as control. Moreover, several ultrasound-assisted extractions with natural deep eutectic solvent were produced with choline chloride and lactic or malic acids; after selecting choline chloride-malic acid, the ratio and water % were optimized through response surface methodology. The optimal ultrasound-assisted extraction with natural deep eutectic solvent employed a 1:1 mol:mol ratio, with a water content of 35.82 % (v/v), yielding a 39 % and 25 % increase on total phenolic compounds and ferric reducing ability of plasma compared to stirring, respectively. Finally, a full evaluation of the most relevant characteristics regarding process, estimation of equipment and extraction costs and a comparison regarding simplicity, safety, selectivity, cost vs. benefit and applicability among the employed methods was included. This research contributes to the development of environmentally friendly technologies and its advantages/drawbacks applied to phenolic compounds recovery from Pecan nutshell with potential applications in food, cosmetics and pharmaceutical industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 137-147"},"PeriodicalIF":3.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697113","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}

{"title":"Raw meat 3D laser scanning imaging: Optimized by adaptive contour unit","authors":"Lingping Bu ,&nbsp;Huixin Tian ,&nbsp;Zhen Qiao ,&nbsp;Xiaojia Hu ,&nbsp;Guowei Gao ,&nbsp;Bo Qi ,&nbsp;Zhize Wang ,&nbsp;Jingfang Hu ,&nbsp;Chunhui Zhang ,&nbsp;Dequan Zhang ,&nbsp;Wensong Wei","doi":"10.1016/j.fbp.2025.03.004","DOIUrl":"10.1016/j.fbp.2025.03.004","url":null,"abstract":"<div><div>In the field of intelligent meat processing, the application of 3D laser scanning technology for identifying meat contours is essential for the accurate estimation of meat volume and quantitative slicing. In this study, based on 3D laser scanning technology, a contour adaptive shaping unit was developed to address the issue of scanning irregular meat contours and improve the scanning range and volume estimation accuracy. Moreover, we developed software for contour visualization imaging and volume estimation of raw meat using Halcon and Visual C# to optimize the scanning imaging and volume estimation of pork belly, hind shank, and pork loin. The results showed that the optimal shaping angles for chilled and frozen pork (loin, hind shank, and belly) were 60°, 30°, and 30°, respectively, with a scanning accuracy of ≥ 90 % and an average increase of 3 %. After shaping, the volume forms of the three types of raw meat remained stable for 12, 9, and 6 s in the chilled and frozen state. The corresponding coefficients of variation (CV) of imaging accuracy were 0.77 %, 1.16 %, and 0.54 %, respectively, with high stability and consistency of the imaging accuracy. In addition, the pork color and the transfer speed did not significantly affect the imaging performance of the adaptive shaping system (<em>p</em> &gt; 0.05). The results demonstrated that the adaptive contour shaping system exhibited superior optimization capabilities in raw meat imaging, which provided the technical basis for the subsequent research and development pertaining to adaptive quantitative slicing devices for raw meat of various specifications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 103-117"},"PeriodicalIF":3.5,"publicationDate":"2025-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683339","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}

{"title":"Preparation and application of bioadhesive hydrogel powder loaded with quorum sensing inhibitor isomaltitol for salmon preservation","authors":"Ke Liu ,&nbsp;Ming Zhang ,&nbsp;Wutong Bai ,&nbsp;Wenjing Yang ,&nbsp;Xinran Lv ,&nbsp;Xue Bai ,&nbsp;Xuepeng Li ,&nbsp;Defu Zhang ,&nbsp;Jianrong Li","doi":"10.1016/j.fbp.2025.02.009","DOIUrl":"10.1016/j.fbp.2025.02.009","url":null,"abstract":"<div><div>Salmon is susceptible to spoilage and single cold storage is insufficient for effectively extending its shelf life. The objective of this study was to investigate the impact of hydrogel powder loaded with isomaltitol on the shelf life of salmon. Rheological analysis of the hydrogel revealed that its G' consistently exceeded G'', without any crossover point, indicating gradual gelatinization and the formation of an elastic solid. In conjunction with Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results, the peaks at 3398 cm⁻¹ for gelatin and 3446 cm⁻¹ for sodium alginate were observed in GSDH-2 and showed a shift. The characteristic peak at 2997 cm⁻¹ for isomaltitol was not present in GSDH-2, but was observed in the spectrum of GSIH-2 and became more prominent. These results suggest successful hydrogel preparation. Thermogravimetric analysis (TGA) results showed that the hydrogel lost only 13 % at 200°C. Scanning electron microscopy (SEM) analysis revealed a three-dimensional network and distinct void structure in the hydrogel, indicating its suitability for practical applications, resistance to volatilization, ability to encapsulate drugs, and ability to swell when in contact with water. The preservation experiment showed that the TVB-N value in the control group reached 15 mg/100 g on the third day, while the GSIP treatment group reached this value on the ninth day. Additionally, the TBA value in the GSIP treatment group decreased by 67.2 % under the same storage duration, and the degradation of myofibrillar protein was inhibited by 60.6 %, extending the shelf life of salmon by one week. This finding confirms the potential of hydrogel loaded with isomaltitol as a new preservation method.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 73-83"},"PeriodicalIF":3.5,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143636679","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}

{"title":"Numerical simulation and optimization of microwave drying process of wheat bran","authors":"Hao Wang ,&nbsp;Bing Fang ,&nbsp;Ying Chen ,&nbsp;Dapeng Ye ,&nbsp;Limin Xie","doi":"10.1016/j.fbp.2025.03.002","DOIUrl":"10.1016/j.fbp.2025.03.002","url":null,"abstract":"<div><div>The unclear aspects of the continuous microwave drying process for wheat bran were addressed, aiming to improve uniformity and enhance the efficiency of microwave energy absorption during the drying process. A mathematical model for the dielectric properties, temperature, and moisture content of wheat bran was established. Subsequently, a multi-physics coupling model integrating the electromagnetic field, heat transfer, and mass transfer was developed. A moving simulation strategy was implemented to achieve continuous microwave drying. This study identified the waveguide arrangement, layer thickness, and conveyor belt height as key factors influencing drying uniformity. Through single-factor and orthogonal experiments, the optimal parameters for the drying equipment were determined, yielding a waveguide arrangement (b), material thickness of 20 mm, and conveyor height of 135 mm. The electric field uniformity coefficient was 0.25, and the microwave energy absorption efficiency reached 87.4 %. The bench experiment results showed that, under the optimal conditions, the temperature and moisture content trends aligned well with simulations. The root mean square errors were 3.44°C for temperature and 1.75 % for moisture content, affirming the model’s accuracy and reliability. This study provides valuable insights for analyzing microwave drying processes and supports the development of effective drying equipment.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 84-102"},"PeriodicalIF":3.5,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642141","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}