Journal of Food Processing and Preservation最新文献

{"title":"Model-Enabled Food Design: The Effect of Protein Addition on the Physicochemical Properties of Protein-Fortified Soups Using Mixtures of Milk and Pea Protein","authors":"Mahrokh Jamshidvand,&nbsp;George Tsirogiannis,&nbsp;Aliki Ntourma,&nbsp;Maria Dermiki","doi":"10.1155/jfpp/9998472","DOIUrl":"https://doi.org/10.1155/jfpp/9998472","url":null,"abstract":"<p>The demand for protein-fortified products has increased due to several factors, with a major one being the growing population of older adults worldwide. The aim of this study was to optimize the formulation of protein-fortified tomato soup by adding milk protein concentrate (MPC) and pea protein isolate (PPI) individually or in combination. The combination was used to balance the nutritional limitations of plant proteins (such as the low levels of leucine) while enhancing the environmental sustainability of milk proteins. The key objective was to develop a tomato soup with at least 20% of the caloric content coming from protein, with similar physicochemical properties to a control soup, reduced CO₂ emissions, and high leucine content to meet the nutritional needs of older adults. The effects of various protein combinations on the physicochemical properties of the tomato soups were examined using a machine learning approach. The findings revealed that while it is challenging to simultaneously maximize leucine content and minimize carbon emissions, a formulation with double leucine content and a relatively low CO₂ footprint was achievable. The models demonstrated high accuracy for most physicochemical properties but encountered greater complexity for certain attributes, emphasizing the importance of considering both individual and combined protein effects. In conclusion, the study highlights the potential to use machine learning to blend proteins in a strategic manner with the aim to develop nutritious and sustainable food products, addressing the nutritional needs of older adults, while providing more environmentally friendly options in protein fortification.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9998472","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder","authors":"Emmanuel Duah Osei,&nbsp;Anthony Amotoe-Bondzie,&nbsp;Wisdom Sambian Laar,&nbsp;Peter Sarpong,&nbsp;Newlove Akowuah Afoakwah,&nbsp;Lubos Harangozo,&nbsp;Eva Ivanišová","doi":"10.1155/jfpp/2804727","DOIUrl":"https://doi.org/10.1155/jfpp/2804727","url":null,"abstract":"<p>The cashew apple pomace (CAP) is a by-product of the cashew fruit, rich in fiber, minerals, and bioactive compounds. The study is aimed at preparing biscuits incorporated with 0%, 5%, 10%, and 15% cashew apple pomace powder (CAPP) and evaluating the nutritional, oxidative stability, color, antioxidant, and organoleptic properties. CAPP showed higher ash (2.15 ± 0.14 g/100 g), protein (10.31 ± 0.11 g/100 g), fiber (14.80 ± 0.10 g/100 g), fat (5.58 ± 0.02 g/100 g), total phenolic content (640 ± 0.04 mg GAE/100 g), and DPPH antioxidant activity (485.36 ± 0.05 mg TEAC/100 g) than the wheat flour. The ash, fat, protein, and total energy content of the enriched biscuits increased significantly (<i>p</i> &lt; 0.05), while total carbohydrates, moisture, reducing sugar, and <i>L</i>∗ markedly reduced with increasing incorporation of CAPP. Aside from cobalt, mineral levels, including copper, zinc, manganese, and iron, were significantly higher than in the control, with cadmium and lead remaining within safe limits as CAPP increasingly replaced wheat flour. The oxidative stability of the enriched biscuits improved 1.5–2.79 times than that of the control biscuits as CAPP incorporation increased (<i>p</i> &lt; 0.05). The enriched biscuit had significantly higher total phenolics, phenolic acids, flavonoids, and DPPH antioxidant activity than the control biscuits. Substituting wheat flour with up to 10% CAPP resulted in the highest scores for color, taste, appearance, and overall acceptability. Thus, CAPP-enriched biscuits can be produced with enhanced nutrients, antioxidant properties, and high consumer acceptance.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2804727","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preservation of Antioxidant Phytochemicals in Mango–Passion Fruit Ice Cream: A Novel Approach Employing Ultrasonic Technologies","authors":"Van Thinh Pham,&nbsp;Ngoc Minh Truong,&nbsp;Xuan Thuy Cao,&nbsp;Tien Nam Tien,&nbsp;Tran Dang Lam,&nbsp;Ngoc Tung Nguyen,&nbsp;Tuan Hung Trinh,&nbsp;Tien Dat Nguyen,&nbsp;Le Tuan Anh Hoang,&nbsp;Quang Minh Bui,&nbsp;Ngoc Tung Nguyen,&nbsp;Minh Tao Hoang","doi":"10.1155/jfpp/7713384","DOIUrl":"https://doi.org/10.1155/jfpp/7713384","url":null,"abstract":"<p>Ultrasonic-assisted pasteurization has gained increasing attention as a promising method for preserving heat-sensitive bioactive compounds in food products. In this study, the Box–Behnken experimental design method was employed to optimize key parameters for the processing of a mango–passion fruit ice cream formulation. Through optimizing for viscosity and total solid content, the optimal contents of various additives were determined, which includes carrageenan (0.06 g/100 g), whipping cream (9.0 g/100 g), and lecithin (0.4 g/100 g). More importantly, ultrasonic-assisted pasteurization was proven to be better at preserving the nutrient contents of mango–passion fruit ice cream compared to conventional thermal methods. Particularly, at the optimal ultrasonic temperature (65°C), power intensity (46%), duration (15 min), and homogenization speed (6500 rpm), the mango–passion fruit ice cream managed to retain 90.41% (58.21 ± 0.57 mgAA/100 g) and 92.67% (179.51 ± 3.11 mgGAE/100 g) of its original vitamin C and polyphenol contents, while also meeting the local standards for microbial safety (QCVN 8-3:2012/BYT). In contrast, with conventional thermal pasteurization (95°C for 5 min), the final product exhibited 46.89% and 52.63% losses in its vitamin C and polyphenol contents, respectively. These findings highlight the potential of ultrasonic processing as a superior alternative to traditional thermal methods, minimizing nutrient degradation while maintaining microbiological integrity, especially in the dairy industry to develop functional, nutrient-rich frozen desserts.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7713384","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Lactarius deliciosus on the Shelf Life and Microbial Diversity of Fat-Reduced Emulsified Sausage","authors":"Kai Zhou,&nbsp;Lingli Nian,&nbsp;Chunxiao Wang,&nbsp;Kezhou Cai,&nbsp;Bao Zhang,&nbsp;Baocai Xu","doi":"10.1155/jfpp/8817245","DOIUrl":"https://doi.org/10.1155/jfpp/8817245","url":null,"abstract":"<p>The high-fat properties and perishability of emulsified sausages have become a challenge in the food processing field, and the development of an emulsified sausage based on <i>Lactarius deliciosus</i> can effectively avoid these adverse effects. Therefore, this study examined the effects of different amounts of <i>Lactarius deliciosus</i> (0%, 1%, 2%, 4%, and 8%) on the lipid oxidation, pH, colour, total bacterial count, and microbial diversity of fat-reduced emulsified sausages during refrigerated storage at 4°C (0, 2, 7, 14, and 16 days). Results showed that adding 4% <i>L. deliciosus</i> was most effective in reducing fat oxidation in sausages during Days 7–16 of storage. Additionally, adding 2% and 4% <i>L. deliciosus</i> significantly reduced the total bacterial count of fat-reduced emulsified sausages (<i>p</i> &lt; 0.05). High-throughput sequencing results showed that at the late storage (14 days), 4% <i>L. deliciosus</i> exerted a good inhibitory effect on the growth of the dominant bacteria <i>Buttiauxella</i> and <i>Photobacterium</i> with a reduction in relative abundance from 21.2% to 3% and from 6.4% to 0.3%, respectively, when compared to low-fat emulsified sausage with 0% <i>L. deliciosus</i>. Briefly, adding 4% <i>L. deliciosus</i> could inhibit the growth of specific microorganisms and fat oxidation in fat-reduced emulsified sausages and thus exert a positive effect on the shelf life of fat-reduced emulsified sausages. This study provides new insights into the storage stability and potential shelf life extension of fat-reduced emulsified sausages refrigerated at 4°C, which can be valuable for related meat product processing industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8817245","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143926079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Flaxseed Mucilage on Physicochemical and Sensorial Properties of Chicken Breast Milk Pudding (Tavukgöğsü)","authors":"Gökçe Ekin Çakır,&nbsp;Ahmet Emirmustafaoğlu","doi":"10.1155/jfpp/1254341","DOIUrl":"https://doi.org/10.1155/jfpp/1254341","url":null,"abstract":"<p>In this study, the effect of the addition of flaxseed mucilage as an alternative to rice flour, starch, and flour used as a thickener on the physicochemical and sensory properties of chicken breast milk pudding (<i>Tavukgöğsü</i>) was evaluated. Chicken breast desserts produced using 50 g/L milk (FM50), 75 g/L milk (FM75), and 100 g/L milk (FM100) flaxseed mucilage and traditional chicken breast dessert (FM0-control) produced using rice flour, corn starch, and flour were stored for 5 days. With the use of flaxseed mucilage in the production of chicken breast dessert, dry matter, mineral matter, protein, and <i>b</i>∗ values in the final product increased (<i>p</i> &lt; 0.05); pH, <i>L</i>∗, water holding capacity, viscosity, firmness, and adhesiveness values decreased (<i>p</i> &lt; 0.05). There was an increase in the dry matter, mineral matter, protein, <i>b</i>∗, viscosity, firmness, and adhesiveness, as well as a decrease in the <i>L</i>∗ value with storage. As a result of the sensory analysis, the FM0 sample scored highest for color–appearance, while FM75 and FM50 had similar scores to the control. It was determined that the FM75 sample had the highest values in terms of structure–consistency, taste–odor, and general acceptability. With this study, it was concluded that FM75 is suitable as a thickener in chicken breast production, and it can be stored for at least 5 days in this way. With the use of flaxseed mucilage, the sensory properties of chicken breast pudding were improved. The use of flaxseed mucilage also made the samples taste sweeter, which is important in reducing the sugar level in this and similar desserts.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1254341","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Functional Properties of Chitosan Films Incorporated With Proanthocyanidins/Cinnamaldehyde/γ-Cyclodextrin Microcapsules for Citrus Fruit Preservation","authors":"Xinyao Quan,&nbsp;Jiajia Ma,&nbsp;Lingxiang Sun,&nbsp;Guili Huang,&nbsp;Siyao Sui,&nbsp;Haocong Li,&nbsp;Qianshuo Shao,&nbsp;Su Yan,&nbsp;Yuning Wang,&nbsp;Xiaoqing Wang","doi":"10.1155/jfpp/7504108","DOIUrl":"https://doi.org/10.1155/jfpp/7504108","url":null,"abstract":"<p>To address the demand for sustainable postharvest preservation, this study developed a chitosan-based composite film integrated with <i>γ</i>-cyclodextrin (<i>γ</i>-CD) microcapsules encapsulating proanthocyanidins and cinnamaldehyde. The primary objectives were to evaluate the film’s physicochemical properties and assess its efficacy in mitigating quality deterioration in citrus fruits during storage. Results demonstrated that the composite film significantly reduced weight loss (5.78%), maintained firmness (≥ 80% retention), and delayed changes in total soluble solids (TSSs) and pH compared to uncoated controls. Furthermore, it inhibited vitamin C degradation (≤ 35% loss) and extended shelf life to 40 days at 15°C by suppressing microbial growth and oxidative stress. The synergistic effects of chitosan’s film-forming capacity and the sustained release of bioactive compounds from <i>γ</i>-CD microcapsules, among which proanthocyanidins had good antioxidant function and cinnamaldehyde had good antibacterial property, played a key role in the preservation of citrus fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7504108","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143908972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Processed Amaranth and Finger Millet Enriched With Cricket Flour Influence the Functionality, Microbial Quality, Shelf Life, and Consumer Preference of the Porridge Products","authors":"Nelly Maiyo,&nbsp;Michael Okoth,&nbsp;George Abong,&nbsp;Brian O. Ochieng,&nbsp;Fathiya Khamis,&nbsp;Margaret Kababu,&nbsp;Chrysantus M. Tanga","doi":"10.1155/jfpp/8877620","DOIUrl":"https://doi.org/10.1155/jfpp/8877620","url":null,"abstract":"<p>Exploration of nutritious, cheap, and easy-to-prepare locally available complementary foods using different processing techniques is gaining traction globally. This study evaluated the impact of three processing techniques (roasting, germination, and fermentation) on finger millet and amaranth quality. The implications of blending processed products with 10% cricket flour on the functional properties, microbial safety, and shelf life of the porridge products were tested. Thereafter, consumer preference and acceptability of the cooked porridge products were assessed with randomly enrolled panelist of mothers (20–66 years), as primary caregivers. Our results showed that powder from germinated cereal products had higher swelling power, water absorption capacity, solubility index, and emulsion capacity. Permissible bacterial and fungal loads were recorded in all the porridge products. Higher sensory desirability for porridge products with roasted (5.9), fermented (5.7), and unprocessed (5.9) grains was observed. Flour blends packaged in aluminum maintained recommended microbial loads and moisture content of &lt;1.0 × 10⁴ CFU/g and 10%, respectively, throughout the storage period. The cricket-based flour blends, however, exhibited higher free fatty acid values than the regulatory limits of 0.4% within 3–6 months. These findings have demonstrated innovative ways of improving the quality of amaranth–millet porridge products supplemented with cricket flour to cater for diverse consumers.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8877620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiation","authors":"Karla Yuritzi Amador-Rodríguez,&nbsp;Juan de Dios Figueroa-Cárdenas,&nbsp;Deli Nazmín Tirado-González,&nbsp;Laura Eugenia Pérez-Cabrera","doi":"10.1155/jfpp/9949107","DOIUrl":"https://doi.org/10.1155/jfpp/9949107","url":null,"abstract":"<p>The development of a tortilla-type product based on corn flour and the partial substitution of <i>Opuntia</i> flour (OF) and soy flour (SF) emerged from the need and demand of the snack sector for a product of better nutritional quality. This study evaluated the effect of substitution of OF and SF in the tortilla–chip process and the effect of infrared dehydration on the process. Nixtamalized corn flour (NFC) was replaced by 5% and 10% of OF, 4%, 5%, and 6% of defatted SF, and a mix of 5% and 4% of OF and defatted SF, respectively. High protein content is observed in raw SF (52%) and fiber content in raw OF (43%). Pasting properties and the water solubility index (WSI) were diminished by the substitutions. Infrared dehydration considerably affects water and moisture content and reduces the oil absorption rate. The color analysis revealed that increasing OF substitution decreased luminosity (<i>L</i>∗) and intensified greenish tones, while defatted SF maintained color stability. The highest total color difference (<i>Δ</i><i>E</i>) was observed in formulations with 10% OF, especially after frying, indicating significant pigment interactions and thermal effects. Plasticity, elasticity, and the fracture force of the material were influenced by OF and SF. In texture properties, significant differences were observed; for OF, the greater the substitution, the less force the piece required for fracture; on the other hand, the soybean demonstrated a considerable increase in strength for the level of 1% (<i>p</i> &lt; 0.001). In conclusion, it was found that SF and OF are viable for replacing NCF in combined percentages of no more than 10%, in that it can be processed at an industrial level without modifying the representative characteristics of the product and improving nutritional quality by increasing the fiber and protein content.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9949107","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Pretreatment Solutions on the Physicochemical and Microbiological Properties of Dried Tu Quy Mango (Mangifera indica L.)","authors":"Nguyen Hong Khoi Nguyen,&nbsp;Nam Quoc Tran,&nbsp;Nghia Trong Nguyen,&nbsp;Ha Le Nguyen","doi":"10.1155/jfpp/8811106","DOIUrl":"https://doi.org/10.1155/jfpp/8811106","url":null,"abstract":"<p>Tu Quy mango (from Ben Tre, Vietnam) is known for its delicious taste; however, fresh mangoes have a limited shelf life. Although drying helps extend the shelf life of mangoes, the drying process can lead to undesirable changes, such as darkening and reduced biological activity. This study investigated the effects of pretreatments, specifically potassium metabisulphite (PMS), citric acid (CA), and ginger powder extract (GE), on the proximate composition, physical and chemical properties, biological activity, and microbiological quality of dried mango products derived from Tu Quy mango. The results showed that the pretreatments significantly reduced the moisture content and color change of the dried mango slices (<i>p</i> &lt; 0.05). The physical and chemical properties, rehydration characteristics, and firmness of the dried mango slices remained unaffected by the pretreatments. The pretreatment solutions increased the osmotic pressure, created an acidic environment, inactivated enzymes, and limited the oxidation of the mango slices during dehydration. A one-way ANOVA followed by Tukey’s test at a significance level of 0.05 was employed to evaluate differences among pretreatment solutions. GEs significantly influenced the biological properties of the dried mango slices. Mango slices soaked with GE showed significantly higher retention of polyphenols and carotenoids (<i>p</i> &lt; 0.05), with values of 171.96 ± 7.73 mg GAE (gallic acid equivalent)/100 g DW (dry weight) and 3.89 ± 0.09 <i> μ</i>g/g DW, respectively. No differences were found in flavonoids and ascorbic acid contents among pretreatment methods. The DPPH, ABTS free radical scavenging, and FRAP iron reduction abilities of dried mango slices pretreated with CA solution and GE did not differ. However, GE significantly reduced (<i>p</i> &lt; 0.05) the total aerobic microorganisms, molds, and yeasts of dried mango slices. This study demonstrates that GE is more effective than the two pretreatment solutions (PMS and CA) in enhancing the biological activity and microbiological quality of dried mango.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8811106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143905205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process","authors":"Tue Duy Nguyen,&nbsp;Thinh Quang Thai,&nbsp;Ha Manh Bui","doi":"10.1155/jfpp/5594122","DOIUrl":"https://doi.org/10.1155/jfpp/5594122","url":null,"abstract":"<p>Food drying is an essential process for preserving food. Two critical parameters for determining the performance of a hot air dryer are air volume flow rate (<i>V</i>_o in cubic meter per hour) and heater power (<i>Q</i> in kilowatt). Calculating these parameters can be time-consuming due to the complexities involved in moist air thermodynamics. This study investigates the application of machine learning models for designing a hot air dryer system in the food industry. Input parameters include outdoor temperature (<i>t</i>₁), outdoor relative humidity (RH₁), heater outlet temperature (<i>t</i>₂), exhaust relative humidity (RH₃), and the amount of evaporated moisture (<i>W</i>, kilogram per hour). The predicted outputs are <i>V</i>_o and <i>Q</i>. Six machine learning models were employed using the auto mode of RapidMiner: generalized linear model, deep learning, decision tree, random forest, gradient boosted trees (GBT), and support vector machine (SVM). The results showed that GBT was the most suitable model for predicting <i>V</i>_o with an <i>R</i>² of 0.994 and a relative error (RE) of 3.2%. In predicting <i>Q</i>, all six models achieved <i>R</i>² values greater than 0.99 and RE values below 5.1%, with the SVM being the most accurate, achieving an <i>R</i>² of 1 and an RE of 0.4%. These findings highlight the potential of machine learning to effectively handle complex and skewed data, particularly in the food drying industry, where <i>W</i> was identified as the most influential factor in determining both <i>V</i>_o and <i>Q</i>.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5594122","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}