Food and Bioproducts Processing最新文献_第4页

Plant-wide optimization of neutral alcohol distillation process 中性醇蒸馏工艺的全厂优化

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-08-11 DOI: 10.1016/j.fbp.2025.08.005

Bijan Medi , Mohammad Amin Ranjbaran , Jaber Yousefi Seyf , Mehdi Rostamian , Hadise Sayyah Alborzi , Seyyed Mojtaba Mousavi

{"title":"Plant-wide optimization of neutral alcohol distillation process","authors":"Bijan Medi , Mohammad Amin Ranjbaran , Jaber Yousefi Seyf , Mehdi Rostamian , Hadise Sayyah Alborzi , Seyyed Mojtaba Mousavi","doi":"10.1016/j.fbp.2025.08.005","DOIUrl":"10.1016/j.fbp.2025.08.005","url":null,"abstract":"<div><div>Neutral (medical) alcohol is a special grade of ethanol widely used in pharmaceuticals and cosmetics. Following the spread of COVID-19, the importance of the medical use of ethanol has increased significantly in recent years. Therefore, in this study, the distillation section of the bioethanol alcohol production process comprising two distillation columns was simulated by considering an industrial feed comprising 19 components and an actual distillation plant in the first part with the aim of reducing contaminants to the levels set by neutral alcohol standards. After elaborating on the thermodynamic modeling issues and validating the simulation results with real data, a sensitivity analysis was performed to determine the most influential factors (decision variables) using ANOVA. Overall, ten decision variables were selected for the optimization. The genetic algorithm (GA) and BOBYQA algorithm were utilized to maximize neutral alcohol production. The optimizing algorithms successfully satisfied all the limitations set by Iran’s neutral alcohol standard using only two distillation columns, whereas the ethanol recovery was 89.95 % as neutral alcohol and bioethanol products. This value is comparable to that of conventional neutral alcohol production processes, and confirms its application as a viable production method.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 486-499"},"PeriodicalIF":3.4,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144842211","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

Biobased products from aromatic Curcuma longa L. leaves 姜黄芳香叶生物基产品

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-08-05 DOI: 10.1016/j.fbp.2025.07.014

Narendra Reddy , Mahesh Nanjundappa , Prajwal Battampara , Vijaykumar Guna , C.B. Mohan , Pornanong Aramwit

{"title":"Biobased products from aromatic Curcuma longa L. leaves","authors":"Narendra Reddy , Mahesh Nanjundappa , Prajwal Battampara , Vijaykumar Guna , C.B. Mohan , Pornanong Aramwit","doi":"10.1016/j.fbp.2025.07.014","DOIUrl":"10.1016/j.fbp.2025.07.014","url":null,"abstract":"<div><div>Maximizing the use of natural resources and consequently minimizing the use of non-biodegradable synthetic polymers are major efforts towards promoting circular economy and achieving sustainable development goals. Turmeric is a major commercial crop and is mainly grown for the root or rhizome. However, about 30–40 tons of turmeric leaves are generated per acre and are generally disposed as waste and are burnt or buried. Turmeric leaves are inevitably generated and are renewable, sustainable, biodegradable and low cost sources for developing bioproducts. In addition, turmeric leaves also have inherent fragrance and other unique properties that can be utilized to develop biodegradable and disposable bioproducts. In this research, turmeric leaves were used as a reinforcement for polypropylene (PP) to fabricate bio-based composites by compression molding. Composites with up to 90 % turmeric leaves were developed, and the morphology, mechanical properties, flame-resistance, sound absorption, water absorption, and thermal properties were studied. Further, the biocomposites were fabricated into disposable fan blades. The tensile and flexural properties of the composites containing 60 % powdered turmeric leaf were comparatively higher than those of other ratios. Addition of a compatibilizer (maleated polypropylene) enhanced the tensile strength to 8.5 MPa and flexural strength to 14.5 MPa. The composite had sound absorption coefficient up to ∼0.36, thermal conductivity in the range of 0.402–0.317 W/mK, and flame resistance rating of V1 and LOI of 24, acceptable for most applications. Biobased products such as fan blade could be fabricated and the composites could be used for various high value applications. Valorization of turmeric leaves will assist in making turmeric more economical and affordable for food and non-food applications.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 410-417"},"PeriodicalIF":3.4,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771066","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

Incorporation of microbubbles into milk pasteurization for fouling mitigation 在牛奶巴氏杀菌中加入微气泡以减少污染

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-08-05 DOI: 10.1016/j.fbp.2025.07.018

Kevin David Rodriguez , Jheng-Han Tsai , Jen-Yi Huang

{"title":"Incorporation of microbubbles into milk pasteurization for fouling mitigation","authors":"Kevin David Rodriguez , Jheng-Han Tsai , Jen-Yi Huang","doi":"10.1016/j.fbp.2025.07.018","DOIUrl":"10.1016/j.fbp.2025.07.018","url":null,"abstract":"<div><div>The dairy industry faces significant challenges of fouling formation in processing equipment, which accounts for about 80 % of the total operating costs. In this study, we incorporated microbubbles (MBs), i.e., fine air bubbles with a respective diameter of 10 −100 μm, into milk and investigated their effect on fouling formation during pasteurization. Skim and whole milks were thermally treated using a spinning disc apparatus (SDA) operated at an initial surface temperature of 95 °C and different disc rotational speeds (50–150 rpm) to generate shear stress from 0.063–0.15 Pa, and MBs were infused into milk using a venturi-type generator. Computational fluid dynamics (CFD) simulations were performed to model the interactions between the flow and MBs in the SDA. Simulations indicated that MBs accumulated in the vicinity of the disc with average density decreasing by 60 % as the disc rotational speed increased from 50 to 150 rpm. The fouling curves revealed that the presence of MBs in milk caused removal of formed deposit, resulting in less fouling in all cases. Among the types of milk and shear stresses tested, MBs led to the largest reduction in fouling when incorporated into skim milk and operated under 0.077 Pa, from 0.0134 to 0.0052 m<sup>2</sup>K/W. Besides, protein carbonyl measurements showed that MB treatments did not induce protein oxidation in milk. The results proved that MBs can serve as a novel agent for incorporation into milk pasteurization to effectively mitigate fouling formation in heat exchanger, thereby reducing the operating costs and improving the productivity of dairy processing plants.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 463-471"},"PeriodicalIF":3.4,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144827712","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

Spatial cross-contamination profiles: Effect of water reuse on dynamics of Campylobacter and E. coli during poultry processing 空间交叉污染概况：水回用对家禽加工过程中弯曲杆菌和大肠杆菌动态的影响

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-08-05 DOI: 10.1016/j.fbp.2025.07.016

Daniel Munther , Shawn D. Ryan , Chandrasekhar R. Kothapalli , Nerion Zekaj

{"title":"Spatial cross-contamination profiles: Effect of water reuse on dynamics of Campylobacter and E. coli during poultry processing","authors":"Daniel Munther , Shawn D. Ryan , Chandrasekhar R. Kothapalli , Nerion Zekaj","doi":"10.1016/j.fbp.2025.07.016","DOIUrl":"10.1016/j.fbp.2025.07.016","url":null,"abstract":"<div><div>To limit excessive water usage, most modern poultry operations recycle water, promoting flow dynamics in shared water environments that are incompatible with uniform mixing assumptions. However, typical modeling tools quantifying microbial dynamics at such processing stages rely on homogeneity and are unable to capture spatial variations. To address this, we recently developed the first reaction-diffusion-advection model tracking spatial and temporal evolution of microbial dynamics during the immersion chilling process. While we demonstrated well-posedness and applicability of the model, more detailed model validation and key parameter value determination were needed. In the present work, we determined parameter distributions for <em>Campylobacter</em> and <em>E. coli</em> dynamics in an industrial setting. For model validation, we used pre-chill carcass distributions from different commercial chiller operations as inputs, from which the model predicted a 95 % CI of (3.05, 4.05) Log 10 CFU·carcass<sup>−1</sup> for post-chill <em>Campylobacter</em> levels, containing the observed mean of 3.33 Log 10 CFU·carcass<sup>−1</sup>. Similarly, for <em>E. coli</em> contamination, the model predicted (3.4, 3.6) Log 10 CFU·carcass<sup>−1</sup>, compared with the observed mean of 3.53 Log 10 CFU·carcass<sup>−1</sup>. We conducted a detailed parameter study, illustrating distinct high and low risk zones for cross-contamination along the chiller tank. Considering transient dynamics, the model predicted the evolution of these zones during a typical 8-h processing shift. Model outputs also indicated that increased water counterflow and recirculation rates foster greater reduction on post-chill bacteria loads for faster carcass line speeds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 472-485"},"PeriodicalIF":3.4,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144842210","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 testing procedure for evaluating the steeping quality of incoming corn for the wet-milling process 一种评价湿磨工艺中来料玉米浸泡质量的试验方法

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-31 DOI: 10.1016/j.fbp.2025.07.017

John Fuertez , Don Shandera , Jose Leboreiro , Vijay Singh

{"title":"A testing procedure for evaluating the steeping quality of incoming corn for the wet-milling process","authors":"John Fuertez , Don Shandera , Jose Leboreiro , Vijay Singh","doi":"10.1016/j.fbp.2025.07.017","DOIUrl":"10.1016/j.fbp.2025.07.017","url":null,"abstract":"<div><div>A laboratory-scale procedure is proposed to evaluate the steeping quality of yellow dent corn for the wet milling process. The study investigated the effects of steeping temperature, sulfur dioxide (SO<sub>2</sub>) concentration, initial moisture content of corn grains, and steeping time on the total charge-to-corn mass ratio (C<sub>m</sub>) and the starch content (% g/ml) of slurry samples after the first grind, using a central composite design (CCD). A significant negative effect of the initial moisture content, as well as a complex interaction between the factors and the response variables were identified. Two feasible regions of operation were identified for optimal starch granule release, which were confirmed through validation experiments. The wet-milling starch yields achieved (66.85 % – 68.15 % g/g) were comparable to those reported in industrial operations. The region of operation I included initial moisture contents ranging from 12.08 % and 14.54 % w.b, SO<sub>2</sub> concentrations between 0.165 % and 0.35 % g/ml, steeping temperatures between 47.5°C and 55°C, and steeping times of 48 h to 50 h. The region of operation II corresponded to initial moisture contents from 12.08 % and 15.50 % w.b, SO<sub>2</sub> concentrations between 0.03 % and 0.28 % g/ml, and steeping temperatures between 35°C and 45°C. Favorable operational conditions were successfully recreated, demonstrating the applicability of the proposed procedure and the models obtained.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 451-462"},"PeriodicalIF":3.4,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144810409","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

Crystallization and antibiotic residues in honey during storage after treatment with high hydrostatic pressure, ultrasound and heat 蜂蜜经高压、超声和高温处理后贮藏过程中的结晶和抗生素残留

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-30 DOI: 10.1016/j.fbp.2025.07.015

Nikolaos D. Sidirokastritis , Dimitrios Kanelis , Chrysoula Tananaki , Patroklos Vareltzis

{"title":"Crystallization and antibiotic residues in honey during storage after treatment with high hydrostatic pressure, ultrasound and heat","authors":"Nikolaos D. Sidirokastritis , Dimitrios Kanelis , Chrysoula Tananaki , Patroklos Vareltzis","doi":"10.1016/j.fbp.2025.07.015","DOIUrl":"10.1016/j.fbp.2025.07.015","url":null,"abstract":"<div><div>Crystallization and antibiotic residues are both damaging factors for the perceived quality of honey. The storage conditions affect the crystallization rate of the honey and the persistence of antibiotic residues. This research focuses on investigating the crystallization rate and the reduction of sulfathiazole and tetracycline hydrochloride residues in spiked honey during storage (180 days at 25 & −20 °C) after high hydrostatic pressure processing. This treatment was compared to untreated, ultrasound-treated (50 kHz, 200 W, 2 h), and heat-treated (63 °C, 30 min) honey samples spiked with sulfathiazole and tetracycline hydrochloride under identical storage conditions. Measurements were conducted at 3 time points (30, 90 & 180 days). Pressure treatment (580 MPa, 6 min, 25 °C) was carried out in an industrial facility. The percentage of crystals during storage was increased for the pressure-treated samples. At the end of the storage period (180 days, 25 °C) the percentage of crystals in pressure treated honey was 44.83 %, significantly (p < 0.05) higher than the corresponding percentage for unprocessed honey (35.77 %). For both antibiotics, pressure led to an increased reduction of residues during storage, while in most cases it recorded lower half-life values of antibiotics than the other two treatments. Pressure-treated honey also recorded significantly lower half-life values compared to unprocessed honey. At 25 °C, the half-life of tetracycline hydrochloride in the unprocessed honey was 223 days, more than three times higher than the half-life in pressure-treated honey (62 days). The half-life of sulfathiazole in unprocessed honey was 281 days, almost three times higher than that in pressure-treated honey (106 days). In conclusion, high hydrostatic pressure processing is a promising treatment for reducing residues during honey storage. However, the acceleration of crystallization should be considered.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 389-399"},"PeriodicalIF":3.4,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771092","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

Enhanced strawberry preservation using H. pluvialis residue-based films 雨蚜残基膜增强草莓保鲜效果

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-28 DOI: 10.1016/j.fbp.2025.07.013

Liuchun Yao, Zhipeng Chen, Liangliang Huang, Feng Xian, Jing Gao

{"title":"Enhanced strawberry preservation using H. pluvialis residue-based films","authors":"Liuchun Yao, Zhipeng Chen, Liangliang Huang, Feng Xian, Jing Gao","doi":"10.1016/j.fbp.2025.07.013","DOIUrl":"10.1016/j.fbp.2025.07.013","url":null,"abstract":"<div><div>Novel films composed of <em>Haematococcus pluvialis</em> residue (HPR), chitosan (CS), citric acid (CA), glycerol (GL), and calcium chloride (CaCl₂) were developed to improve strawberry preservation. The rheological, structural, and functional properties of film-forming aqueous solutions (CS/CA, CS/CA/GL, CS/CA/GL/Ca, CS/CA/GL/Ca/HPR) were analyzed. It revealed HPR-induced shear-thinning behavior (<em>η</em> = 2260 Pa·s) and enhanced rigidity (G'' = 750.51 Pa at 100 rad/s) via hydrogen bonding and Ca²⁺ crosslinking. FTIR and UV–vis spectra confirmed molecular interactions between carboxyl groups of HPR and amino residues of CS. The films with 0.6 % HPR exhibited superior mechanical strength (tensile strength: 12.16 MPa; elongation at break: 135.36 %), reduced water vapor permeability (1.14 × 10<sup>−10</sup>gm<sup>⁻¹</sup>s<sup>⁻¹</sup>Pa<sup>⁻¹</sup>), and antioxidant activity (73.16 % DPPH scavenging) than CS film. Antibacterial efficacy against <em>S. aureus</em> and <em>E. coli</em> peaked at 0.8 % HPR. The weight loss of strawberry was reduced by using the HPR film (13.08 % vs. control: 29.5 %), retained ascorbic acid (19.98 mg/100 g vs. control: 6.75 mg/100 g). The shelf life of strawberries was extended by 30 days, which is 15 days longer than that of those wrapped with polyethylene film. The polysaccharides, astaxanthin, and algal proteins in HPR improved barrier properties, oxidative stability, and microbial resistance. These results highlight the potential of HPR films as sustainable, multifunctional packaging to extend fruit shelf life.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 418-429"},"PeriodicalIF":3.4,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144781322","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

Optimization of impeller blades for laminar flow mixing of food-grade non-Newtonian fluids in a stirred tank without baffles 无挡板搅拌槽中食品级非牛顿流体层流混合叶轮叶片的优化

IF 3.4 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-07-28 DOI: 10.1016/j.fbp.2025.07.012

Deyin Gu, Changshu Li, Hao Yang, Tao Peng, Yinghua Song

{"title":"Optimization of impeller blades for laminar flow mixing of food-grade non-Newtonian fluids in a stirred tank without baffles","authors":"Deyin Gu, Changshu Li, Hao Yang, Tao Peng, Yinghua Song","doi":"10.1016/j.fbp.2025.07.012","DOIUrl":"10.1016/j.fbp.2025.07.012","url":null,"abstract":"<div><div>In this study, the triangular fractal impeller (TF impeller) was introduced to instigate structural instability of the IMRs. The mixing performance was evaluated by investigating the power consumption characteristics, fluid mixing time, and the visual structure of IMRs via experimental methods. Numerical simulations were employed to analyze the flow field characteristics by assessing the velocity distribution, strain rate distribution, Poincaré maps, and trajectories of massless particles. The findings demonstrated that TF impeller decreased power consumption and power number, shortened the mixing time, and reduced the dimension of the IMRs. Moreover, TF impeller could also improve the fluid velocity and strain rate while enlarging the size of the CMRs. The impacts became more significant as iteration count of TF impeller increased. In addition, the Poincaré section revealed the existence of IMRs and CMRs in the flow field, which was observed in the visual experimentation. The Poincaré section showed that fluid particles in the IMRs exhibited quasi-periodic motion confined to their respective regions. It was also found that the structure design of TF impeller could facilitate the fluid particles escape from the IMRs into the CMRs, enhance their continuous stretching and folding, and improve interregional material exchange and mixing homogeneity.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 375-388"},"PeriodicalIF":3.4,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722181","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

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