International Journal of Food Engineering最新文献_第8页

Efficient novel penultimate joint detector for shrimps selection employing convolutional pose machine 一种高效的倒数第二关节检测器用于虾类选择

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-04-25 DOI: 10.1515/ijfe-2022-0269

Hao Zhang, Tao Ren, Puqing Dong, G. Dimirovski

引用次数: 0

Influence of different visible LED light sources on photo-degradation of red cabbage extract 不同可见LED光源对红甘蓝提取物光降解的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-04-24 DOI: 10.1515/ijfe-2022-0249

Sirinapa Thasak, Camella Anne Arellano, Tabkrich Khumsap, L. T. Nguyen

引用次数: 0

The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil 不同植物提取物对微胶囊化凤尾鱼油氧化稳定性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-04-20 DOI: 10.1515/ijfe-2022-0097

A. F. Yeşilsu, Esen Alp-Erbay, S. Kutlu, G. Özyurt

{"title":"The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil","authors":"A. F. Yeşilsu, Esen Alp-Erbay, S. Kutlu, G. Özyurt","doi":"10.1515/ijfe-2022-0097","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0097","url":null,"abstract":"Abstract Lactose and sodium caseinate were used as wall materials in microencapsulation of fish oil by spray drying. Thyme, rosemary, and laurel extracts were utilized to enhance oxidative stability. Efficiency of antioxidant capacity of plant extracts was compared with BHT. Fish oil encapsulates with rosemary extract exhibited better protection against lipid oxidation (0.36 mmol MDA/kg) than the control group (2.92 mmol MDA/kg) at +4 °C. Hue angle properties of encapsulated fish oil with the laurel extract showed the highest change. The lowest peroxide value (PV) was detected in the 1500 ppm rosemary group (5.13 mEq O2/kg oil) and 250 ppm BHT group (5.90 mEq O2/kg oil) after the spray drying. Also, these groups had the lowest TBARs values during the storage. It was observed that the pAV of CG2 (BHT Control), RE1 (1000 ppm rosemary extract), RE2 (1500 ppm rosemary extract), and LE2 (1500 ppm laurel extract) groups remained below six during 8 months of storage. Volatile components of encapsulated fish oil were the highest in control, thyme and laurel extracts compared to the microcapsules with rosemary extracts in terms of total aldehyde generation. Sensory analysis showed that fresh fish odor was better preserved with rosemary extract compared to other plant extracts. It was concluded that microencapsulation of fish oil with sodium caseinate and lactose as wall material and rosemary and laurel extracts as antioxidants enhanced the oxidative stability of the microcapsules.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43892857","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

Numerical simulation of thermal sterilization heating process of canned fruits with different shapes based on UDM and RDM 基于UDM和RDM的不同形状水果罐头热杀菌加热过程的数值模拟

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-04-18 DOI: 10.1515/ijfe-2022-0181

Zhiqiang Fu, Haozhe Liu, L. Duan, Liqiang Huang, Yan Wang, Xue Sun, Chuanhao Zhou

{"title":"Numerical simulation of thermal sterilization heating process of canned fruits with different shapes based on UDM and RDM","authors":"Zhiqiang Fu, Haozhe Liu, L. Duan, Liqiang Huang, Yan Wang, Xue Sun, Chuanhao Zhou","doi":"10.1515/ijfe-2022-0181","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0181","url":null,"abstract":"Abstract The random distribution model (RDM) and uniform distribution model (UDM) were used to simulate the thermal sterilization of canned fruit. The RDM was established with the radiation function, and the stability of RDM results was analyzed by simulating temperature change during thermal sterilization and determining the sterilization parameter F value of the slowest heating zone (SHZ). The performance of the distribution models in simulating thermal sterilization heating process of canned fruit with different shapes was studied using the UDM and RDM of canned yellow peach (hemispherical shell), pear (sphere), and coconut (cube). Simulation results were compared with experimental results. The flow field and temperature field distributions were used in analyzing the influence of fruits shape on the accuracy of the models. The simulation results of different RDMs were consistent with the temperature change and F value, indicating that the RDMs had stable simulation results. When the contact between two types of fruit was a point, the UDM can be used in the numerical simulation of thermal sterilization. When the contact was a non-point, the RDM was more accurate in simulating thermal sterilization. This study provides constructive suggestions for the simulation of thermal sterilization of canned fruit with different shapes.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48448304","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: 1

Analysis of microwave irradiation on the lethal conditions for insect pest in rice and its influence and regulation on the quality of rice 微波辐射对水稻害虫致死条件的影响及对稻米品质的调控

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-16 DOI: 10.1515/ijfe-2022-0246

Wen-Jing Song, Xiaoling Chang, Long-yuan Wu, Ruifang Wang

{"title":"Analysis of microwave irradiation on the lethal conditions for insect pest in rice and its influence and regulation on the quality of rice","authors":"Wen-Jing Song, Xiaoling Chang, Long-yuan Wu, Ruifang Wang","doi":"10.1515/ijfe-2022-0246","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0246","url":null,"abstract":"Abstract In view of the problem that conventional insecticidal methods cannot inhibit the hatching of insect eggs in rice, microwave heating was used to kill the insect eggs hidden in the rice grains. The lethal conditions of microwave irradiation on insect pests in rice and the effects of microwave irradiation on the quality of rice were studied, and the process conditions that can both ensure the quality of rice and kill insects were put forward. The microwave energy density parameter was used to evaluate the lethal conditions of microwave irradiation for insect pests in rice. The results showed that the lethality ratio of insect pests was 100% when the microwave energy density was higher than 0.0325 kW h/kg. Both microwave power density and microwave power affected the quality of rice. The results concluded that the cracking ratio, chalkiness and amylose content were increased with the increase of microwave power at the same microwave power density, while the free fatty acid content was decreased. Through the study of variable microwave power process, it was found that the cracking ratio and chalkiness can be controlled below 1.5% when the heating rate of rice at the later stage of microwave irradiation was less than 0.2 °C/s. The use of two-stage variable microwave power process can eventually ensure the disinfestation and the quality of rice simultaneously.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46793223","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

Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology 海藻酸盐聚合物薄膜和与精油结合的涂层在食品中的应用：以纳米技术为重点的最新文献综述

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI: 10.1515/ijfe-2022-0284

Sajjad Ghasemi, S. Jaldani, Farideh Sanaei, Asiyeh Ghiafehshirzadi, Ahmadreza Alidoost, M. Hashemi, Sayed Mahdi Hossaeini Marashi, F. Khodaiyan, S. M. A. Noori

{"title":"Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology","authors":"Sajjad Ghasemi, S. Jaldani, Farideh Sanaei, Asiyeh Ghiafehshirzadi, Ahmadreza Alidoost, M. Hashemi, Sayed Mahdi Hossaeini Marashi, F. Khodaiyan, S. M. A. Noori","doi":"10.1515/ijfe-2022-0284","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0284","url":null,"abstract":"Abstract Food waste is one of the major challenges in food safety and finding a solution for this issue is critically important. Herein, edible films and coatings became attractive for scientists as they can keep food from spoilage. Edible films and coatings can effectively preserve the original quality of food and extend its shelf life. Polysaccharides, including starch and cellulose derivatives, chitosan, alginate and pectin, have been extensively studied as biopackaging materials. One of the most interesting polysaccharides is alginate, which has been used to make edible films and coatings. Incorporating essential oils (EO) in alginate matrices results in an improvement in some properties of the edible packages, such as antioxidant and antimicrobial properties. Additionally, the use of nanotechnology can improve the desirable properties of edible films and coatings. In this article we reviewed the antimicrobial and antioxidant properties of alginate coatings and films and their use in various food products.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43259717","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 : 2023-03-01 DOI: 10.1515/ijfe-2023-frontmatter3-4

引用次数: 0

Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage 鞣花酸和ε-聚赖氨酸盐酸盐对冷藏三文鱼片中生物胺、挥发性物质含量及品质的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI: 10.1515/ijfe-2022-0267

Nan Zhao, Xinyuan Zhang, Zian Zhang, Xiaohua Guo, R. Ma, Yuqiong Meng, Yingchang Li

引用次数: 0

Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour 添加脱水马铃薯生粉的纸杯蛋糕营养品质及挥发性香气成分的研究

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI: 10.1515/ijfe-2022-0225

Dan Xu, Yining Chai, Suyuan Shi, Xiaodong Su

引用次数: 0

Characterization of chestnut starch acetate with different degrees of substitution 不同取代度板栗淀粉醋酸酯的表征

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2023-03-01 DOI: 10.1515/ijfe-2022-0320

Na Hu, E. Tang, Shuo Wang, M. Yuan, S. Liu, X. Chu, Xuteng Xing, Xinying Liu, L. Jewell

引用次数: 1