Food and Bioproducts Processing最新文献_第8页

A model of grain aeration in a grain silo 粮仓中粮食通气的模型

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-18 DOI: 10.1016/j.fbp.2025.06.007

Ryszard Myhan, Ewelina Jachimczyk, Karolina Szturo

{"title":"A model of grain aeration in a grain silo","authors":"Ryszard Myhan, Ewelina Jachimczyk, Karolina Szturo","doi":"10.1016/j.fbp.2025.06.007","DOIUrl":"10.1016/j.fbp.2025.06.007","url":null,"abstract":"<div><div>When grain is stored in a silo, a stream of air should be forced through the grain bed to improve its storability. The purpose of forced ventilation is to air, cool, or dry stored grain. The intensity of these processes is determined by various factors, including airflow velocity distribution inside the silo. In turn, airflow velocity distribution is influenced by the parameters of the supplied air, the parameters of the stored plant material, as well as by the silo’s structural characteristics. The aim of this study was to propose a model of airflow velocity distribution in a grain bed depending on the values of the above parameters. A mathematical model was developed, formalized, and implemented in a selected programming environment. For the needs of the model, the volume of a silo filled with grain was divided into a finite number of elements with the use of discretization principles that were strictly formalized by the authors. It was assumed that air would flow away from or towards all neighboring elements, as well as across the walls in perforated silos, unless constrained by boundary conditions. The preliminary validation of the wheat grain model was based on literature data, and it revealed that the air supply method and the perforated area of silo walls significantly affected aeration efficiency. At a temperature of 35°C, the optimal results were achieved for a silo floor with 100 % perforated area and solid walls. At a lower temperature (10°C), grain moisture content also decreased, but the drying process was considerably longer. The model was highly consistent with the reference data, and the errors in the prediction of grain moisture content did not exceed 2 %.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 161-172"},"PeriodicalIF":3.5,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144471750","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 investigation into adsorption process of biologically- fermented semaglutide precursor peptide on macroporous resins 生物发酵半聚脲前体肽在大孔树脂上吸附过程的研究

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-17 DOI: 10.1016/j.fbp.2025.06.006

Zhewei Zhang, Ruopeng Li, Lin Zhang, Zhengfei Ma, Haiyan Wang, Qun Cui

{"title":"An investigation into adsorption process of biologically- fermented semaglutide precursor peptide on macroporous resins","authors":"Zhewei Zhang, Ruopeng Li, Lin Zhang, Zhengfei Ma, Haiyan Wang, Qun Cui","doi":"10.1016/j.fbp.2025.06.006","DOIUrl":"10.1016/j.fbp.2025.06.006","url":null,"abstract":"<div><div>Semaglutide, a second-generation glucagon-like peptide-1 receptor agonist (GLP-1RA), has been recognized as a first-line therapeutic agent in type 2 diabetes management. The purification of semaglutide precursor peptide (SPP) constitutes a crucial quality-determining step in the biopharmaceutical manufacturing process of semaglutide products. Three macroporous resins (D3520, XAD7HP, and BMKX-4) were screened and characterized. The adsorption thermodynamic and kinetic characteristics of SPP on XAD7HP were analyzed. Adsorption separation conditions of SPP and adsorption/desorption stability of XAD7HP were evaluated. The results indicated that the strong polar carbon-oxygen double bonds in XAD7HP could form hydrogen bonds with the amino groups of SPP. The adsorption process of SPP on XAD7HP was consistent with the Langmuir model and the pseudo-second-order kinetic model. At 25 ℃, the maximum adsorption capacity of SPP on XAD7HP reached 164.21 mg/g, and the recovery rate was 75 %. Desorption efficiency of SPP on XAD7HP was 96.64 % using a 60 % ethanol (v/v) solution, and XAD7HP exhibited excellent stability within 15 adsorption-desorption cycles. This work offered a scalable and stable purification approach for biological peptides that circumvents limitations of traditional non-specific adsorption methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 136-144"},"PeriodicalIF":3.5,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144314507","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

Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach 超声辅助脉冲真空腌制提高驴肉品质：一种协同方法

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-14 DOI: 10.1016/j.fbp.2025.06.005

Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang

{"title":"Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach","authors":"Haodong Ru , Haijie Wang , Zixin Deng , Yubin Zhang , Xiaoying Niu , Dequan Zhang , Zhenyu Wang , Chunjiang Zhang","doi":"10.1016/j.fbp.2025.06.005","DOIUrl":"10.1016/j.fbp.2025.06.005","url":null,"abstract":"<div><div>Donkey meat is a therapeutic tonic good, which is well-liked by consumers due to its unique taste. However, donkey meat's processing is still in primary stage, its products are relatively single. One essential problem during processing of donkey meat is low curing efficiency. To solve this problem and promote the deep-processing of donkey meat, this study used standing pressure curing (SC), pulsed vacuum curing (PVC), ultrasonic-assisted curing (UAC), and ultrasonic-assisted pulsed vacuum curing (UVC) on donkey meat. Compared with other methods, UVC significantly optimized flavor of donkey meat. UVC treatment enhanced the muscle fiber gap and free amino acid content, promoted transitions in protein secondary structures and notably elevated the content of key volatiles such as heptanal, octanal, nonanal, (<em>E</em>)-2-octenal, decanal and 2-pentylfuran in samples of donkey meat. The results also identified the close relationship between water and flavor. In conclusion, UVC is a superior method in improving donkey meat quality, suggesting its potential for advancing donkey meat processing industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 224-233"},"PeriodicalIF":3.5,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144548609","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

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

Modulating antinutrients and mineral content in seeds and vegetables: The role of processing in enhancing mineral bioaccessibility 调节种子和蔬菜中的抗营养素和矿物质含量：加工在提高矿物质生物可及性中的作用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-06-06 DOI: 10.1016/j.fbp.2025.06.002

Ashi Khare , Meetali Barhate , Yi Wang , Amit Y. Arora

{"title":"Modulating antinutrients and mineral content in seeds and vegetables: The role of processing in enhancing mineral bioaccessibility","authors":"Ashi Khare , Meetali Barhate , Yi Wang , Amit Y. Arora","doi":"10.1016/j.fbp.2025.06.002","DOIUrl":"10.1016/j.fbp.2025.06.002","url":null,"abstract":"<div><div>This study investigates the effect of specific processing techniques, both independently and sequentially, on the iron (Fe) and zinc (Zn) content, their bioaccessibility (BAC), and the antinutrients present in mineral-rich seeds and green leafy vegetables (GLVs). The study also evaluated the effect of processing in iron and non-iron utensils. Significant impact of processing on the mineral content was observed across all samples (p < 0.05). A significant reduction in phytate and tannin content was observed in the processed samples, with a significant reduction achieved through sequential processing, ranging from 19 % to 92 %. It was observed that roasting can increase % BAC<sub>Fe</sub> by 30–80 % in oil seeds. Germination enhanced the %BAC<sub>Fe</sub> by 5–10 % in the case of millets. Similarly, blanching enhances the % BAC<sub>Fe</sub> by about 200 % in the GLVs. The % BAC<sub>Zn</sub> was consistently lower among all the processed samples. Processing in Fe utensils enhanced the Fe content, but resulted in a decrease in the amount of bioaccessible Fe. These findings underscore the potential benefits of combining different processing techniques to enhance BAC<sub>Fe</sub> significantly.</div></div><div><h3>Practical application</h3><div>There is a lack of systemic studies testing the impact of various processing techniques on the mineral-rich seeds, millets and GLVs traditionally consumed in low and middle-income countries such as India. This study provides essential information on enhancing the mineral bio-accessibility by applying processing techniques independently and sequentially. This understanding can be applied to develop cost-effective, value-added products addressing nutritional anemia through dietary interventions in countries with high prevalence.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 121-135"},"PeriodicalIF":3.5,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144314506","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

Design, construction and application of an in vitro bionic small intestine absorption model based on dialysis membranes 基于透析膜的体外仿生小肠吸收模型的设计、构建及应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2025-05-30 DOI: 10.1016/j.fbp.2025.05.016

Luping Wang , Zejun Hu , Peng Wu , Zhenkai Liao , Qiyang Ding , Ke Wang , Timothy V. Kirk , Xiao Dong Chen

{"title":"Design, construction and application of an in vitro bionic small intestine absorption model based on dialysis membranes","authors":"Luping Wang , Zejun Hu , Peng Wu , Zhenkai Liao , Qiyang Ding , Ke Wang , Timothy V. Kirk , Xiao Dong Chen","doi":"10.1016/j.fbp.2025.05.016","DOIUrl":"10.1016/j.fbp.2025.05.016","url":null,"abstract":"<div><div>Ethical, economic, and technical factors limit the use of animals and humans in bioavailability studies involving intestinal absorption. In response, this study introduced an <em>in vitro</em> bionic small intestine absorption model based on a dialysis membrane (BSIA), and systematically examined its performance in mimicking nutrient absorption in the small intestine. It replicated key functions of the human small intestine, including peristalsis and osmosis. Effective permeability coefficients (<em>P</em><sub><em>eff</em></sub>) for glucose solutions increased from 4.24 ± 0.45 × 10<sup>−5</sup> cm/s at 10 mg/mL, to 7.13 ± 0.21 × 10<sup>−5</sup> cm/s at 100 mg/mL. No significant differences in <em>P</em><sub><em>eff</em></sub> were observed for varying membrane cut-off molecular weights. In the first <em>in vitro</em> digestion study of real foods with a dialysis membrane model, milk and rice displayed absorption rates of 74.14 ± 2.46 % for amino acids from milk, and 65.39 ± 2.53 % for glucose from rice, with corresponding <em>P</em><sub><em>eff</em></sub> values of 4.96 ± 0.25 × 10⁻⁵ cm/s and 7.30 ± 0.36 × 10⁻⁵ cm/s, respectively. These values were comparable with Caco-2 cell monolayer models and excised rat small intestine perfusion studies. They were lower than typical values from human studies, but analysis indicated that transmembrane pressure could be used to increase them. These findings demonstrate that the BSIA effectively simulates nutrient permeation, providing a valuable tool for studying intestinal absorption.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"153 ","pages":"Pages 111-120"},"PeriodicalIF":3.5,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306693","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