International Journal of Food Engineering最新文献_第6页

A review on effective encapsulation and release strategy of umami peptides 鲜味肽的有效包封和释放策略研究进展

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-15 DOI: 10.1515/ijfe-2023-0117

Baoshan Sun, Bingying Zhang, Lingling Sun, Yawen Zhou, Guiju Zhang, Fan Zhang, Yang Xiao, Bo Xu, Baocai Xu

引用次数: 0

The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles UVC发光二极管辐照在鲜苦荞面去污中的应用

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-15 DOI: 10.1515/ijfe-2022-0189

Y. Li, Gui-Mei Dong, Ji-lin Dong, Yingying Zhu, Ruiling Shen

{"title":"The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles","authors":"Y. Li, Gui-Mei Dong, Ji-lin Dong, Yingying Zhu, Ruiling Shen","doi":"10.1515/ijfe-2022-0189","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0189","url":null,"abstract":"Abstract Fresh noodles are easily to deterioration and contamination by microorganisms, improving its quality retention remains challenging. This study shows the potential of Ultraviolet C light-emitting diodes (UVC-LEDs, 275 nm) for the inactivation of Bacillus subtilis or Staphylococcus aureus inoculated on Tartary buckwheat fresh Tartary buckwheat noodles (FTBN) and as well as the inactivation of natural microbiota and quality of FTBN treated with UVC-LEDs during storage at 25 °C. The results showed that within a certain irradiation range of UVC-LEDs (0–1200 mJ/cm2), B. subtilis and S. aureus inoculated with FTBN would have deactivation and the dosage-dependent manner (P < 0.05). The initial total plate count of FTBN treated with UVC-LEDs was significantly reduced (P < 0.05) and shelf life was extended to 3 days. Changes of the pH, color, water distribution, cooking characterisitcs, and texture properties of FTBN treated with UVC-LEDs were delayed during storage. Based on these advantages, UVC-LEDs has good sterilization performance and improves the shelf life of noodles.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46668885","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

Sorting of navel orange soluble solids content based on online near infrared spectroscopy 基于在线近红外光谱的脐橙可溶性固形物含量分选

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-15 DOI: 10.1515/ijfe-2022-0251

Mengmeng Shang, Long Xue, Wanglin Jiang, Biao Cheng, Zhuopeng Li, Mu-Hu Liu, Jing Li

{"title":"Sorting of navel orange soluble solids content based on online near infrared spectroscopy","authors":"Mengmeng Shang, Long Xue, Wanglin Jiang, Biao Cheng, Zhuopeng Li, Mu-Hu Liu, Jing Li","doi":"10.1515/ijfe-2022-0251","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0251","url":null,"abstract":"Abstract A rapid, nondestructive, and online detection of the internal quality of navel orange cannot only reduce the labor intensity, but also improve the economic benefits of the navel orange. In this paper, an online detection and sorting equipment is designed for navel orange. The transmission spectrum data of 1697 navel oranges are divided into the calibration, prediction, and validation sets, with a ratio of 14:3:3. Pre-processing methods such as first derivative (FD), second derivative (SD), standard normal variate transform (SNV), and multiplicative scatter correction (MSC) were chosen to process the spectra. Accordingly, the soluble solids content prediction model for navel oranges is established using standard normal variable transformation (SNV) and partial least squares (PLS). The determination coefficients (R 2) of the calibration set, prediction set, and validation set are 0.8476, 0.8326, and 0.8025, respectively. Moreover, the corresponding root mean square errors are 0.5097°Brix, 0.5590°Brix, and 0.6048°Brix, respectively. The residual predictive deviation (RPD) value is 2.4510 (i.e., greater than 2.0), indicating that the model performs accurate predictive simulations, and has high reliability. In addition, two classification methods based on the national standard method and the normal probability graph of the soluble solids content of navel oranges were used to classify navel oranges into three classes for online validation. 185 navel oranges were selected for online validation, in which the classification method based on the normal probability graph of the soluble solids content of navel oranges was more effective and its average sorting accuracy was 81.13 %. Likewise, the mean absolute error (MAE) is 0.4613°Brix. The experimental results show that the online sorting equipment possesses high sorting accuracy and can be practically used for actual postharvest processing.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46035648","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

Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method 采用喷雾冷冻干燥法降低干麦芽提取物粉末中总氮和二甲基硫化物的含量

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-11 DOI: 10.1515/ijfe-2023-0014

Haoyu Wang, Wenyan Ma, Qing Xu, Wei Tian, Xiaoyong Dai

引用次数: 1

The gelation mechanism of mung bean starch as affected by edible alum 食用明矾对绿豆淀粉凝胶化机理的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-10 DOI: 10.1515/ijfe-2023-0072

Yue Gu, Qingyun Li, Yisu Yang, Xi Yang

引用次数: 0

Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying 渗透脱水预处理对微波热风床干燥后菠萝片干燥特性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-08-10 DOI: 10.1515/ijfe-2023-0015

Guohua Li, Bo Wang, Zhilong Du, Mengge Li, Weiqiao Lv

{"title":"Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying","authors":"Guohua Li, Bo Wang, Zhilong Du, Mengge Li, Weiqiao Lv","doi":"10.1515/ijfe-2023-0015","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0015","url":null,"abstract":"Abstract This study aimed to investigate the effects of osmotic dehydration (OD) pretreatment on the drying and quality of pineapple slices dehydrated using microwave hot air rolling bed drying method. The result suggested the OD pretreatment significantly reduced the moisture content of the food material before drying. It also slightly increased the moisture ratio decreasing rate in the early stage of drying based on the formation of microchannels during the pretreatment. The pretreatment also increased overall temperature and facilitated the transition of free water to bounded water during drying. Based on the pretreatment, the undesired browning of pineapple slices during drying was significantly inhibited. However, the OD pretreatment with 60 % (w/v) sucrose solution caused significant dehydration of the sample before drying, finally resulting in more dramatic browning. Compared with the sample without OD pretreatment, the dried pretreated pineapple slices exhibited an increased amount of collapsed cell structures and pores, due to the cell deformation and water diffusion during the pretreatment. These microstructure changes finally contributed to their increased hardness, springiness and chewiness. Although the pretreatment caused a slightly higher ascorbic acid loss in the final dried food materials, the product with an improved sugar-to-acid ratio was prepared, indicating its improved acceptability. Considering the overall characteristics profile of the dried pineapple slices, the OD pretreatment using 50 % sucrose solution for 24 h was the optimum condition to develop promising dried pineapple slices products.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46838367","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

The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes 亲疏水液体乳化剂-葵花蜡/葵花油凝胶对全麦面糊和海绵蛋糕性能的潜在影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-07-25 DOI: 10.1515/ijfe-2023-0005

Deepti Bharti, I. Banerjee, M. Cerqueira, Doman Kim, K. Pal

引用次数: 1

Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes 风味测定法监测不同香味类型菜籽油在油炸和加热过程中的香气变化

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-07-18 DOI: 10.1515/ijfe-2023-0045

Fei Guo, Peng-Huan Wang, Yang Li, Qiuju Bian, Miao Yu, Wenhui Hou, Xiaoxia Su, Jihong Wu

{"title":"Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes","authors":"Fei Guo, Peng-Huan Wang, Yang Li, Qiuju Bian, Miao Yu, Wenhui Hou, Xiaoxia Su, Jihong Wu","doi":"10.1515/ijfe-2023-0045","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0045","url":null,"abstract":"Abstract In this study, four typical fragrance types of rapeseed oils were investigated under short-term frying of French fries and heating processes. Volatile flavor profiles, aroma compounds, and sensory attributes were evaluated by gas chromatography–mass spectrometry (GC-MS), gas chromatography–olfactory (GC-O), and sensory evaluation. The examination showed 140 volatiles, 28 aroma compounds, as well as 8 sensory attributes were detected. Aldehydes, nitriles, and acids were principal groups in unheated delicate fragrance rapeseed oil (DFRO) and refined rapeseed oil (RRO), as well as nitriles, acids, and heterocycles in unheated strong fragrance rapeseed oil (SFRO) and umami fragrance rapeseed oil (UFRO). During heating process, the total amount of volatiles had significant increases in DFRO and RRO, whereas it was the opposite in SFRO and UFRO. Aldehyde became the most predominant group, with significant increases under thermal treatments. Compared with heated oils, most volatiles presented lower contents in fried oils. Among the volatiles, 24 compounds were formed during heating process and 6 compounds were detected solely in fried oils. Among 8 sensory attributes, the deep-fried flavor attribute was formed in thermal-treated oils. According to the statistical analysis, remarkable differences were observed among unheated and thermal-treated samples, and the differences were diminished under thermal treatments, especially frying process; however, fried SFRO and DFRO still showed obvious distinctions with the others in flavor profiles.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43981912","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

In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey 原位生长钴纳米颗粒用于肉眼测定水、牛奶和蜂蜜中的四环素

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-07-12 DOI: 10.1515/ijfe-2023-0066

B. Hadi Jume

{"title":"In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey","authors":"B. Hadi Jume","doi":"10.1515/ijfe-2023-0066","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0066","url":null,"abstract":"Abstract This study describes the in-situ growth of cobalt nanoparticles (Co NPs) to a naked-eye determination of tetracycline antibiotics in the water, honey, and milk samples as a colorimetric method. Tetracycline antibiotics bonded cobalt NPs (CoNPs-TCs) are performed light green to yellow color with high UV–vis absorbance at lambda maximum of 400 nm. Cobalt nanoparticles bonded tetracycline were characterized by using UV–vis spectroscopy, Fourier transforms infrared spectroscopy (FT-IR), transmission electron microscopy (TEM), and field-emission scanning electron microscopy (FE-SEM). Effective parameters of the method, such as solution pH (∼8.5), reaction time (3 min), temperature (25 °C), and cobalt concentration (20 μg mL−1) were studied. Analytical validation is performed that the limit of determination 0.21–1.09 μg mL−1 and the limit of quantification was 0.73–3.88 μg mL−1 with a matrix match linear dynamic range from 1 to 100 μg mL−1 for tetracyclines in all water, milk, and honey samples. The accuracy and precision of the method were evaluated with real samples recovery (80–108 %, ±5) and precision (intraday, 0.73–3.75 %, n = 3 and interday, 2.01–4.82 %, n = 9), respectively. This method provides a rapid, simple, and inexpensive detection with acceptable sensitivity.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48768013","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

Frontmatter 头版头条

4区农林科学

International Journal of Food Engineering Pub Date : 2023-07-01 DOI: 10.1515/ijfe-2023-frontmatter7-8

引用次数: 0