International Journal of Food Engineering最新文献_第4页

Value addition of mushrooms by incorporation in the food products: an overview 蘑菇在食品中添加价值:综述

4区农林科学

International Journal of Food Engineering Pub Date : 2023-11-09 DOI: 10.1515/ijfe-2023-0073

Dhanaraja Dhanapal, Baskar Rajoo

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Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption 非离子型树脂的结构特性及其对多酚吸附和解吸的影响

4区农林科学

International Journal of Food Engineering Pub Date : 2023-11-08 DOI: 10.1515/ijfe-2023-0025

Nils L. Huamán-Castilla, Olivia M. Luque-Vilca, Gregorio Arroyo-Japura, Marcos L. Quispe-Pérez, Nilton C. León-Calvo

{"title":"Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption","authors":"Nils L. Huamán-Castilla, Olivia M. Luque-Vilca, Gregorio Arroyo-Japura, Marcos L. Quispe-Pérez, Nilton C. León-Calvo","doi":"10.1515/ijfe-2023-0025","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0025","url":null,"abstract":"Abstract Macroporous resins are employed for the purification of polyphenolic extracts. However, the relationship between the adsorption and desorption and the textural properties remains unexplored. Thus, we evaluated the textural properties of HP-20, XAD-16 and SP-825 resins and their impact on adsorption and desorption of specific polyphenols like gallic acid, epigallocatechin, and procyanidin B2. The HP-20 resin exhibited a type II isotherm with macroporous structure, while XAD-16 and SP-825 resins displayed type IV isotherms, typically associated with mesoporous materials. The HP-20 resin demonstrated superior adsorption capacity and rupture points for epigallocatechin (2.37 mg/g, 124 min) and procyanidin B2 (1.29 mg/g, 136 min) compared to SP-825 and XAD-16. Contrary, the SP-825 resin exhibited the highest adsorption capacity (5.34 mg/g) and rupture point (68 min) for gallic acid. However, the desorption was more efficient when HP-20 resin was used for all specific polyphenols. Therefore, for an efficient purification process is necessary to consider the chemical structure of the polyphenol and the textural properties.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135340611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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User centered system design and prototype for household food waste reduction 以用户为中心的减少家庭食物浪费的系统设计和原型

4区农林科学

International Journal of Food Engineering Pub Date : 2023-11-08 DOI: 10.1515/ijfe-2023-0027

Federica Cappelletti, Alessandra Papetti, Marta Rossi, Michele Germani

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Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid 超滤结合微孔树脂对枯草芽孢杆菌发酵液进行脱色，以生产γ-聚谷氨酸

4区农林科学

International Journal of Food Engineering Pub Date : 2023-11-06 DOI: 10.1515/ijfe-2022-0298

Qianhui Yu, Jinfeng Zhang, Yanmin Cui, Xiushan Zhang, Shuning Yang, Xin Huang, Tuoping Li

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Physico-functional and quality attributes of microwave-roasted black pepper (Piper nigrum L.) 微波烤黑胡椒的物理功能和品质特性

4区农林科学

International Journal of Food Engineering Pub Date : 2023-10-24 DOI: 10.1515/ijfe-2023-0207

Shivani Desai, Srishti Upadhyay, Vijay Singh Sharanagat, Prabhat Kumar Nema

{"title":"Physico-functional and quality attributes of microwave-roasted black pepper (Piper nigrum L.)","authors":"Shivani Desai, Srishti Upadhyay, Vijay Singh Sharanagat, Prabhat Kumar Nema","doi":"10.1515/ijfe-2023-0207","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0207","url":null,"abstract":"Abstract The present study was focused on microwave-roasting (300–600 W for 5–15 min) on the quality attributes of black pepper. The increase in roasting power and time decreased the lightness, L * (51.85–25.64), and a visible color change from medium light to dark was observed. Roasting reduced the powder density (bulk density – 0.51–0.41 g/cm 3 ; tapped density – 0.70–0.53 g/cm 3 ), flowability, and crystallinity and showed a higher Hausner’s ratio (1.29–1.42), carr’s index (22.43–29.38), compressibility index (0.22–0.30), cohesion index (13.96–34.80 g mm/g), and caking strength (5225.79–12040.44 g mm). All the samples showed stable flow, and the stability was in the range of 1–1.11. Sample roasted at lower roasting levels had higher antioxidant properties viz. , phenolic content (36.20–79.62 mg GAE/100 g), flavonoid content (350.52–566.45 mg QE/100 g), % DPPH scavenging activity (53.97–85.12 %), and ABTS assay (2.33–4.81 mmol TE/100 g), whereas the higher roasting conditions reduced the TFC and % DPPH inhibition. The principal component analysis (PCA) and a simple least square method (SLSM) with maximum desirability were used to develop the correlation and optimize the roasting condition, respectively. Results showed that the roasting time had a prominent effect on different quality attributes compared to roasting power, and the optimum roasting condition for BP is 300 W, 15 min.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135220370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Electrical conductivity of salmon muscles – analysis of the influence of muscle position and electrical current direction during ohmic heating 鲑鱼肌肉的电导率——在欧姆加热过程中肌肉位置和电流方向影响的分析

4区农林科学

International Journal of Food Engineering Pub Date : 2023-10-06 DOI: 10.1515/ijfe-2023-0143

Wen Guo, Yvan Llave, Mika Fukuoka

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Crop leaf disease detection for beans using ensembled-convolutional neural networks 基于集成卷积神经网络的豆类作物叶片病害检测

4区农林科学

International Journal of Food Engineering Pub Date : 2023-10-05 DOI: 10.1515/ijfe-2023-0055

Priyanka Sahu, Anuradha Chug, Amit Prakash Singh

{"title":"Crop leaf disease detection for beans using ensembled-convolutional neural networks","authors":"Priyanka Sahu, Anuradha Chug, Amit Prakash Singh","doi":"10.1515/ijfe-2023-0055","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0055","url":null,"abstract":"Abstract Crops’ health is affected by a varied range of diseases. Convenient and precise diagnosis plays a substantial role in preventing the loss of crop quality. In the past decade, deep learning (DL), particularly Convolutional Neural Networks (CNNs), has presented extraordinary performance for diverse applications involving crop disease (CD) detection. In this study, a comparison is drawn for the three pre-trained state-of-art architectures, namely, EfficientNet B0, ResNet50, and VGG19. An ensembled CNN has also been generated from the mentioned CNNs, and its performance has been evaluated over the original coloured, grey-scale, and segmented dataset. K-means clustering has been applied with six clusters to generate the segmented dataset. The dataset is categorized into three classes (two diseased and one healthy class) of bean crop leaves images. The model performance has been assessed by employing statistical analysis relying on the accuracy, recall, F1-score, precision, and confusion matrix. The results have shown that the performance of ensembled CNNs’ has been better than the individual pre-trained DL models. The ensembling of CNNs gave an F1-score of 0.95, 0.93, and 0.97 for coloured, grey-scale, and segmented datasets, respectively. The predicted classification accuracy is measured as: 0.946, 0.938, and 0.971 for coloured, grey-scale, and segmented datasets, respectively. It is observed that the ensembling of CNNs performed better than the individual pre-trained CNNs.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134975890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Frontmatter 头版头条

4区农林科学

International Journal of Food Engineering Pub Date : 2023-10-01 DOI: 10.1515/ijfe-2023-frontmatter10

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Discrimination of powdered herbal teas by Vis/NIR spectral reflectance and chemometrics 用可见光/近红外光谱反射率和化学计量学鉴别草药茶粉

4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-27 DOI: 10.1515/ijfe-2022-0311

Antonio José Steidle Neto, Daniela C. Lopes

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The production of aflatoxin B₁ by Aspergillus parasiticus in peanuts and walnuts under the influence of controlled temperature and water activity 在控制温度和水分活度的影响下，花生和核桃中寄生曲霉产生黄曲霉毒素B1

4区农林科学

International Journal of Food Engineering Pub Date : 2023-09-27 DOI: 10.1515/ijfe-2023-0116

Syeda Hira Bukhari, Muhammad Asif Asghar, Farman Ahmed, Suraiya Jabeen

{"title":"The production of aflatoxin B1 by Aspergillus parasiticus in peanuts and walnuts under the influence of controlled temperature and water activity","authors":"Syeda Hira Bukhari, Muhammad Asif Asghar, Farman Ahmed, Suraiya Jabeen","doi":"10.1515/ijfe-2023-0116","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0116","url":null,"abstract":"Abstract The current study was designed to predict the response of Aspergillus parasiticus and AFB 1 production as a function of temperature (25, 30, 35, 40 °C), water activity ( a w = 0.57, 0.90, 0.94, 0.96) and growth medium in peanuts and walnuts. The fungal growth, counted as infected nut kernels and AFB 1 content was determined using HPLC. About 100 % kernels of peanut and walnut were infected with A. parasiticus at 30 °C with 0.96 a w . The maximum toxin was quantified at optimal 25 °C × 0.96 a w (4780 μg/kg) in walnuts and 30 °C × 0.96 a w (9100 μg/kg) in peanuts. Whereas, the temperatures (<20 °C or >40 °C) and a w (<0.90) doesn’t provide a sufficient environment for the growth of these entities. Additionally, the sample growth medium was found another major factor that affects toxin production, along with environmental conditions. The regression model and two-way ANOVA indicate that temperature, a w and commodity are the significant predictors ( p < 0.05) for fungal growth and AFB 1 production.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135536721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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