Journal of Food Process Engineering最新文献

{"title":"Ohmic Heating Soaking of Millets: Effects of Equilibrium Moisture Content, Soaking Time, Hydration Kinetics, Moisture Diffusivity, Activation Energy, and Surface Morphology","authors":"Ashish Waware,&nbsp;Haripriya J,&nbsp;Khumbaron Kiranbala Kabui,&nbsp;Irfana Z,&nbsp;V. Chandrasekar,&nbsp;K. A. Athmaselvi","doi":"10.1111/jfpe.70111","DOIUrl":"https://doi.org/10.1111/jfpe.70111","url":null,"abstract":"<div>\u0000 \u0000 <p>The research focused on analyzing the hydration kinetics of Foxtail millet (<i>Setaria italica</i>), Proso millet (<i>Panicum miliaceum</i>), and Kodo millet (<i>Paspalum scrobiculatum</i>) at different soaking temperatures. Millets were studied at different ohmic heating (OH) temperatures (50°C, 60°C, and 70°C). Moisture data were recorded and fitted into hydration models like Page, logarithmic, modified Page, Henderson and Pébis, Lewis, Midilli, and Verma; and SEM microstructure of millets was observed. It was observed that the Foxtail millet soaked at 50°C and 60°C exhibited different moisture absorption patterns than soaked at 70°C. The equilibrium moisture contents (EMCs) of Foxtail millet soaked at 50°C, 60°C, and 70°C were 29.6%, 30%, and 34%, and the soaking times were 180, 120, and 60 min, respectively. The equilibrium EMC of millet soaked at 50°C, 60°C, and 70°C were 30%, 32%, and 35%, and the soaking times were 300, 210, and 180 min, respectively. Similarly, the EMCs of millet soaked at 50°C, 60°C, and 70°C were 27%, 29%, and 31%, and the soaking times were 360, 210, and 150 min, respectively. The hydration kinetics revealed that all seven models were well fitted for Foxtail and Proso millets; only six models were well fitted for Kodo millet, except for the logarithmic model. Among them, the Midilli model showed the coefficient of determination (<i>R</i>²), root-mean-square error (RMSE), and sum of square error (SSE) values for FM; for PM, the <i>R</i>², RMSE, and SSE values from the Midilli model were 0.98817–0.99944, 0.013278–0.008543, and 0.034743–0.000510, and for KM, the Verma model values <i>R</i>², RMSE, and SSE were 0.99519–0.99584, 0.02099–0.02133, and 0.00485–0.0036405 for 50°C, 60°C, and 70°C, which were more suitable. Moisture diffusion coefficients and activation energy ranged from 5.16 × 10⁻¹⁰ to 3.77 × 10⁻¹⁰ m².s⁻¹ and from 105.75 to 262.8 kJ/mol, respectively. The study implies that the OH assisting soaking enhances the hydration kinetics of millets.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of Near-Infrared Spectroscopy in Pear Quality Assessment: A Comprehensive Review","authors":"Hui Zhang,&nbsp;Lisi Lai,&nbsp;Jiahui Gu,&nbsp;Long Wen,&nbsp;Xiaojuan Li,&nbsp;Chao Wang","doi":"10.1111/jfpe.70086","DOIUrl":"https://doi.org/10.1111/jfpe.70086","url":null,"abstract":"<div>\u0000 \u0000 <p>Near-Infrared (NIR) Spectroscopy has become a pivotal non-destructive technology in agricultural production and fruit quality assessment, particularly in the pear industry. This review comprehensively examines recent advancements in NIR Spectroscopy for evaluating critical quality parameters such as Soluble Solids Content (SSC), firmness, and moisture content, which are essential for determining optimal harvest timing, improving storage practices, and extending shelf life. The evolution of portable NIR spectrometers is explored, emphasizing their increasing suitability for real-time, in-field applications while addressing challenges such as calibration variability and environmental factors. Additionally, the integration of NIR spectroscopy with imaging technologies like Hyperspectral Imaging (HSI) and Multispectral Imaging (MSI) is highlighted for their potential to enhance the precision and scope of fruit quality assessment. The review further considers incorporating low-cost technologies, such as electronic noses and machine vision, with NIR spectroscopy to create cost-effective and robust multi-sensor platforms. By synthesizing these developments, the review identifies gaps in current methodologies, such as limited model generalization across diverse pear varieties, and proposes solutions like data fusion and advanced machine learning approaches. These strategies are poised to improve model adaptability and accuracy, ensuring NIR spectroscopy remains at the forefront of pear quality assessment. Future research directions emphasize the need for integrating cutting-edge technologies with NIR spectroscopy to achieve more sustainable and efficient agricultural practices.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143892957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Design and Performance Evaluation of a Screw Press-Type Cocoa Butter Extractor for Small-Scale Cocoa Entrepreneurs","authors":"N. P. Shamna,&nbsp;G. K. Rajesh,&nbsp;P. Jahana Thasneem,&nbsp;M. V. Prince,&nbsp;R. Pandiselvam","doi":"10.1111/jfpe.70122","DOIUrl":"https://doi.org/10.1111/jfpe.70122","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to develop a screw press-type cocoa butter extractor optimized for small and marginal cocoa entrepreneurs and to evaluate the quality of the extracted cocoa butter. The screw press features a tapered screw shaft with diameters of 27 mm at the inlet and 35 mm at the outlet, an expelling chamber measuring 32.7 × 294 mm, and a hopper with a pyramidal frustum-shaped design with 365 × 360 mm at the top and 82 × 34 mm at the narrow end. The heating unit consists of four 550 W coils, providing a temperature range of 50°C–200°C, along with other control mechanisms. Cocoa butter was extracted from cocoa nibs through the combined effects of heat and pressure generated within the barrel. The extractor's performance was assessed based on cocoa butter yield, extraction efficiency, material discharge efficiency, and extraction loss. At 120°C and a screw speed of 50 rpm, the system yielded 44% cocoa butter, with an extraction efficiency of 81.4%, material discharge efficiency of 89%, and extraction loss of 11%. The quality parameters of the extracted cocoa butter, including free fatty acid content (1.27%), iodine number (33.18), peroxide value (1.68), moisture content (0.14% w.b.), and water activity (0.428), were within acceptable limits. The machine's rated capacity was 10 kg/h, with a power requirement of 0.9 kWh. Overall, the developed cocoa butter extractor proved to be economically feasible for small-scale production under optimized conditions and holds commercial potential.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sonication Based Novel Technologies for Intensified Extraction of Edible Oils: A Review","authors":"Harsh B. Jadhav,&nbsp;Parag R. Gogate","doi":"10.1111/jfpe.70124","DOIUrl":"https://doi.org/10.1111/jfpe.70124","url":null,"abstract":"<div>\u0000 \u0000 <p>Ultrasound is a sustainable approach that can be applied to intensify the conventional extraction technology in terms of higher yield (%) and shorter extraction time when performed at optimized operating conditions. Taking into account the growing importance of sonication-based extraction technology in industries, the present review elucidates critical considerations on the sonication-based mechanism for extraction, the importance of solvent and its interaction with acoustic energy during extraction, reactor designs for lab, pilot, and industrial scale extraction, as well as the impact of sonication operating parameters on the extraction performance. The effect of combining sonication with other novel technologies is also discussed in brief for easy understanding of lipid scientists and entrepreneurs. The cavitational events enhance the liquid circulation and generate turbulence that improves the rate of mass transfer in the extraction process, leading to intensification. The low-temperature operation coupled with the low frequency and low-intensity approach of the sonication-based technologies can lead to higher exploitation of this technology for the extraction of oil from the seeds. Overall, sonication offers significant potential for application in the oil industry, although with the requirement of optimization of operating and geometric parameters.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating Flux Decline and Fouling Mechanisms in Ultrafiltration of Soy Protein Using a 10 kDa Hollow Fiber Membrane Module","authors":"Hima John,&nbsp;Saroj Kumar Giri,&nbsp;Lalan Kumar Sinha,&nbsp;Ravi Pandiselvam,&nbsp;Mukul Sain,&nbsp;Arijit Ray","doi":"10.1111/jfpe.70113","DOIUrl":"https://doi.org/10.1111/jfpe.70113","url":null,"abstract":"<div>\u0000 \u0000 <p>This study addresses significant challenges in ultrafiltration (UF), specifically fouling and flux decline, encountered during soy protein concentration using a 10 kDa hollow fiber UF membrane module. It examines various resistances contributing to flux decline, including intrinsic membrane resistance, reversible resistance due to adsorption, irreversible resistance from pore blocking, and cake layer resistance. Utilizing a resistance-in-series model, the research quantifies the contributions of these resistances to flux decline at different transmembrane pressures (TMP). Results indicate that at lower TMP, adsorption resistance constitutes a substantial portion (30.07%) of the total resistance after one hour of operation. As TMP increases, cake layer resistance becomes predominant, comprising 73.31% of the total resistance at 1.518 bar TMP compared to 51.5% at 0.828 bar TMP. Additionally, the initial rapid decline in permeate flux (22%–24% within the first 30 min) is primarily attributed to concentration polarization. Future work could explore the development of more effective cleaning protocols or membrane modifications to mitigate cake layer buildup and reduce irreversible fouling. Furthermore, a deeper investigation into the role of concentration polarization and its interplay with other resistances could lead to enhanced design strategies for industrial-scale protein processing, ultimately improving efficiency and reducing operational costs in food and beverage applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating Enhanced β-Cryptoxanthin Delivery via Chitosomes: Insights Into Release Kinetics, Stability Profiles, and Intestinal Oxidative Stress Inhibition","authors":"Debasmita Dutta,&nbsp;Neha Sheet,&nbsp;Debjani Dutta","doi":"10.1111/jfpe.70115","DOIUrl":"https://doi.org/10.1111/jfpe.70115","url":null,"abstract":"<div>\u0000 \u0000 <p>β-Cryptoxanthin (β-crx), a provitamin A carotenoid, plays a crucial role in alleviating oxidative stress, but due to physicochemical stress, the efficacy as a dietary component is hindered, which has been overcome by designing a β-crx-encapsulated chitosome (CH-LP). The CH-LP yielded a high loading efficiency of 98.77% ± 0.80% with a particle size of 230.67 ± 2.03 nm. Structural analysis through FESEM, FTIR, and XRD analysis confirmed the microencapsulation of β-crx within the CH-LP. CH-LP's mucoadhesive adsorption (83.45% ± 0.13%) suggested adherence of β-crx to mucosal surfaces, potentially prolonging gastrointestinal absorption. Thermodynamic and kinetic assessments suggested that the system had an activation energy of 4.31 kJ mol⁻¹ and a half-life of 116 days, with a degradation rate constant of 0.006 day⁻¹. It could be kept for storage at 4°C till 30 days. In vitro release studies revealed a sustained release of β-crx from CH-LP, fitting the Higuchi model for dissolution kinetics. An increase in antioxidant efficacy was observed (59.53% ± 0.40%) in the small intestine (<i>p</i> &lt; 0.01). The TBARS value of 0.56 ± 0.08 mg L⁻¹ and protein carbonylation content (0.75 ± 0.26 nmol mg⁻¹) showed oxidative stress inhibition, indicating CH-LP's ability in oxidative stress management. CH-LP also showed antimicrobial activity against harmful bacteria <i>Staphylococcus aureus</i> (MTCC-96), <i>Staphylococcus epidermidis</i> (MTCC-3615), <i>Pseudomonas aeruginosa</i> (MTCC-741), and <i>Enterococcus faecalis</i> (MTCC-6845).</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Sonication and Homogenization-Assisted Solvent Extraction of Cottonseed Oil Using RSM: Oil Recovery, Antioxidant Properties, and Oxidative Stability","authors":"Ezgi Kalkan,&nbsp;Medeni Maskan","doi":"10.1111/jfpe.70125","DOIUrl":"https://doi.org/10.1111/jfpe.70125","url":null,"abstract":"<p>The present investigation assesses the effectiveness of ultrasound technology coupled with homogenization for cottonseed oil hexane extraction by optimizing the operation circumstances using response surface methodology (RSM). In this work, 17 experimental trials developed by Box–Behnken Design (BBD) were conducted to investigate the impact of sonication time, extraction temperature, and solvent-to-solid ratio on oil recovery, radical-scavenging activity (RSA), total phenolics content (TPC), free fatty acid (FFA), and peroxide value (PV). Numerical optimization estimated 89.29 min, 59.99°C, and 3.14:1 mL/g solvent-to-solid ratio for maximum oil recovery, maximum RSA, and minimum FFA. This optimum setting resulted in 86.40% oil recovery, 92.5% RSA, and 5.12% FFA as oleic acid. The response variables were significantly influenced by the extraction conditions, particularly the solvent-to-solid ratio, which was critically important to all responses. The response models exhibited strong predictive capability, with <i>R</i>² values ranging from 0.99 to 0.82. While the conventional method necessitates prolonged extraction duration, extensive solvent usage, and generates inferior oil quality due to higher operational conditions, the current study's findings reveal an innovative oil extraction procedure employing hexane, emphasizing the synergistic effect of sonication and homogenization on oil recovery and the antioxidative properties of cottonseed oil.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70125","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143889105","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 Plasma-Activated Water and Direct Cold Plasma Treatment on Functional and Rheological Properties of Little and Kodo Millet Flours","authors":"Samuel Jaddu,&nbsp;Shivani Sonkar,&nbsp;Madhuresh Dwivedi,&nbsp;Rama Chandra Pradhan","doi":"10.1111/jfpe.70116","DOIUrl":"https://doi.org/10.1111/jfpe.70116","url":null,"abstract":"<div>\u0000 \u0000 <p>Minor millets such as little and kodo millets have a good source of nutrition health advantages. Considering the advantages of these millets, the study was performed to improve the functional and rheological characteristics of millet flour using cold plasma (CP) technology. Multi-pin CP and plasma-activated water at different output voltages such as 10 kV and 15 kV were applied for 30 min. Functional properties such as water absorption capacity (WAC), solubility index (SI), swelling capacity (SC), emulsification ability, and stability for little and kodo millet flours for two plasma systems were studied. All the properties of these flours after treatments were enhanced. SI and SC reached their peak in little millet flour treated with direct plasma at 15 kV for 30 min, measuring 0.061 ± 0.005 g/g and 3.84 ± 0.3 g/g, respectively. Meanwhile, for kodo millet flour, the SI peaked at 0.048 ± 0 g/g with direct plasma at 15 kV for 30 min, and the SC reached its highest point at 2.01 ± 0.53 g/g with plasma-activated water (PAW) treatment at 10 kV for 30 min compared to the control. Additionally, the viscosity of both little and kodo millet flours was highest at 43.63 ± 3.83 and 186.6 ± 6.07 cP, respectively, in PAW-treated samples at 15 kV for 30 min. Rheological parameters were also measured. An increase in storage and loss modulus was noticed with a rise in frequency. Crystallinity diminished in both millet flours following direct and PAW treatments. Overall, comparing both plasma systems for little and kodo millet flours, both systems improved the functionality and rheological parameters.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Estimation of Pressure Drop in the Refrigeration System of a Commercial Potato Cold Storage","authors":"Rubia Khatun,&nbsp;Manoj Kumar Chourasia","doi":"10.1111/jfpe.70108","DOIUrl":"https://doi.org/10.1111/jfpe.70108","url":null,"abstract":"<div>\u0000 \u0000 <p>This study is aimed at the estimation of pressure drop in the vapor compression refrigeration system of a commercial cold storage having a storage capacity of 6000 metric tons of potato. A generalized methodology is adopted for calculating the pressure drop by using the Darcy-Weibach and Chawla's correlations for single- and two-phase flows, respectively. The pressure drop was estimated between the two consecutive components for each section of the refrigeration system. The total estimated pressure drop was found to be equivalent to a temperature change of 2.7°C at −10°C evaporation temperature and 3.3°C at 35°C condensation temperature for the low-pressure and high-pressure sides, respectively. The pressure drop only in the suction line was calculated as 143 Pa per meter length, which was well below the recommended maximum limit of 678 Pa per meter of length. The estimated pressure drops were compared with the measured values by using the pressure gauge readings mounted at various sections and found to be in good agreement with a maximum deviation of 13.1% and 7.4% for higher and lower pressure sides, respectively.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143857132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zinc Oxide Nanocomposites in Food Systems: A Comprehensive Review of Synthesis and Applications","authors":"Haoshen Xue,&nbsp;Changlong Hao","doi":"10.1111/jfpe.70114","DOIUrl":"https://doi.org/10.1111/jfpe.70114","url":null,"abstract":"<div>\u0000 \u0000 <p>The allure of zinc oxide (ZnO) nanomaterials lies in their commendable biocompatibility and versatility for multifaceted applications, garnering increased scrutiny, especially within the food industry in recent years. Despite this interest, a comprehensive examination of the synthesis, characteristics, and utility of ZnO nanomaterials in this sector remains unfulfilled. This review endeavors to encapsulate the synthesis and attributes of ZnO nanomaterials in the last 5 years, concentrating on their deployment in the food industry. It further explores the prospective advantages and hazards associated with their application in food-related uses, aspiring to invigorate food innovation while enhancing food quality and safety.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}