Journal of Food Process Engineering最新文献

Application Research on Vacuum Pulsation-Ultrasonic Synergistic Extraction of Fu Tea 真空脉动-超声协同萃取茯茶的应用研究

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-31 DOI: 10.1111/jfpe.70449

Dong Wang, Chun Wang, Tainian Shi, Hongsheng Chen, Yifan Zhao, Juanjuan Xu, Huayin Pu, Congguo Gui

{"title":"Application Research on Vacuum Pulsation-Ultrasonic Synergistic Extraction of Fu Tea","authors":"Dong Wang, Chun Wang, Tainian Shi, Hongsheng Chen, Yifan Zhao, Juanjuan Xu, Huayin Pu, Congguo Gui","doi":"10.1111/jfpe.70449","DOIUrl":"10.1111/jfpe.70449","url":null,"abstract":"<div>\u0000 \u0000 This study was undertaken to develop an efficient industrial process for producing high-quality instant Fu tea powder using a novel vacuum pulsation-ultrasound assisted extraction (VP-UAE) method. The performance of VP-UAE was evaluated against four techniques—high-temperature extraction (HTE), low-temperature extraction (LTE), vacuum pulsation-assisted low-temperature extraction (VE), and ultrasound-assisted low-temperature extraction (UE)—using both unground and micro-ground Fu tea. Process parameters, including liquid-to-solid ratio, extraction time, and ultrasonic power, were optimized via single-factor experiments and Box–Behnken response surface methodology, with yield, tea polyphenol content, caffeine content, and sensory score as response variables. Compared to LTE, VP-UAE reduced the processing time by up to 60% and achieved superior overall product quality. The optimal extraction conditions were a liquid-to-solid ratio of 41:1 mL/g, an extraction time of 36 min, and an ultrasonic power of 165 W. Under these conditions, the yields of Fu tea powder, tea polyphenols, and caffeine reached 23.48%, 26.65%, and 31.25%, respectively, with a sensory score of 26.67. Notably, VP-UAE better preserved volatile aromatic compounds than traditional HTE. The synergistic effect of vacuum pulsation and ultrasonic cavitation facilitates efficient disruption of cellular structures, enhancing mass transfer at low temperatures. This work presents a novel, efficient, and high-quality technical approach for the industrial production of instant Fu tea powder.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696424","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}

引用次数: 0

Valorization of Soybean Residue (Okara) Through Microwave-Assisted Foam Mat Drying: A Study on Drying Kinetics and Functional Properties 微波辅助泡沫垫干燥大豆渣的增值：干燥动力学和功能特性研究

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-31 DOI: 10.1111/jfpe.70453

Rahul Kumar Thakur, V. Ajesh Kumar, Muzaffar Hasan, Subir Kumar Chakraborty, R. Jose Immanuel

{"title":"Valorization of Soybean Residue (Okara) Through Microwave-Assisted Foam Mat Drying: A Study on Drying Kinetics and Functional Properties","authors":"Rahul Kumar Thakur, V. Ajesh Kumar, Muzaffar Hasan, Subir Kumar Chakraborty, R. Jose Immanuel","doi":"10.1111/jfpe.70453","DOIUrl":"10.1111/jfpe.70453","url":null,"abstract":"<div>\u0000 \u0000 Soy okara, a nutrient-rich byproduct of tofu production, has limited use in food and feed due to its high content of oligosaccharides and enzyme inhibitors. Its high moisture content causes quick spoilage, leading to frequent waste and environmental concerns. To overcome these challenges, drying can extend its shelf life and enhance its potential for higher-value applications. This study investigates microwave-assisted foam mat drying (MFD) of okara, aiming to optimize foaming conditions and enhance drying and product quality. The optimal conditions—48.06% okara pulp, 2.64% egg white powder (EWP), 2.91% maltodextrin (MD), and 3.52 min of whipping time (WT)—enhanced foam stability and expansion. Drying at 300, 450, and 600 W followed the Page model (R2 > 0.989), with higher power accelerating moisture removal. Microwave drying reduced moisture content and bulk density, resulting in improved water solubility index and flowability with increasing wattage. Foam-dried samples exhibited brighter color, lower browning index, and a porous microstructure. Structural analysis through XRD and SEM confirmed increased porosity and reduced crystallinity. FTIR spectra highlighted changes in functional groups due to the foaming agents, while TGA revealed that the foamed samples were thermally less stable, with lower degradation temperatures (Tp) and higher weight loss (ΔW) compared to the control samples. Additionally, foam samples retained total phenolic content (TPC) and antioxidant activity (DPPH inhibition), further increasing the potential value of dried okara. MFD offers a potentially scalable solution for valorizing soy okara, reducing waste, and enhancing resource efficiency, with promising applications in functional foods and nutraceuticals.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696432","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}

引用次数: 0

Thermal Performance Evaluation of Indirect Domestic and Portable Hybrid Solar Dryers Under No Load Conditions 家用间接式和便携式混合式太阳能干燥机空载工况下的热性能评价

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-31 DOI: 10.1111/jfpe.70456

Mukul Sharma, Deepali Atheaya, Anil Kumar

{"title":"Thermal Performance Evaluation of Indirect Domestic and Portable Hybrid Solar Dryers Under No Load Conditions","authors":"Mukul Sharma, Deepali Atheaya, Anil Kumar","doi":"10.1111/jfpe.70456","DOIUrl":"10.1111/jfpe.70456","url":null,"abstract":"<div>\u0000 \u0000 A compact, novel, indirect-type domestic hybrid and portable solar dryer (ITDHPSD) was developed and tested at Delhi Technological University. Dryer was tested in November under stagnant conditions, with the inlet and outlet ports closed. Temperature variations and heat losses at the solar collector were evaluated to assess the feasibility of the dryer. Maximum absorber temperature reached 98°C at 13:00 h, and the average overall heat loss coefficient was 10.25 W/m2K. Heat losses from the side panels, bottom, and top glazing have also been assessed. Maximum heat loss was from the top glazing, and the minimum was from the side panels. Furthermore, a thermal performance investigation was carried out in active mode under no-load conditions. Experiments were performed on the dryer from 09:00 to 16:00 h during November (winter season). Thermal performance of the indirect-type domestic hybrid and portable solar dryer was evaluated in terms of heat utilization factor (HUF), coefficient of performance (COP), and thermal efficiency. Mean ambient temperature and mean solar insolation during experimentation were in the range of 21.1°C–30°C and 424–660 W/m2, respectively. Maximum thermal efficiency, HUF, and COP of the solar collector in the ITDHPSD were calculated as 59%, 0.68, and 0.32, respectively, at 13:00 h. ITDHPSD has been found feasible for drying crops and can be used in both domestic and small-scale industries to generate livelihoods. Its superior thermal efficiency and compact size make it a practical, cost-effective solution for drying crops with solar energy.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696433","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}

引用次数: 0

Effect of Water Activity and Microwave Heating on the Physicochemical Properties of Mexican Red Chili Peppers (Capsicum annum L.): De Árbol and Guajillo 水活度和微波加热对墨西哥红辣椒理化性质的影响：De Árbol和Guajillo

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-31 DOI: 10.1111/jfpe.70481

Mitzi Guadalupe Flores-Sánchez, Marco Esteban Pérez-Reyes, Tejinder Kaur, María Elena Sosa-Morales

{"title":"Effect of Water Activity and Microwave Heating on the Physicochemical Properties of Mexican Red Chili Peppers (Capsicum annum L.): De Árbol and Guajillo","authors":"Mitzi Guadalupe Flores-Sánchez, Marco Esteban Pérez-Reyes, Tejinder Kaur, María Elena Sosa-Morales","doi":"10.1111/jfpe.70481","DOIUrl":"10.1111/jfpe.70481","url":null,"abstract":"<div>\u0000 \u0000 Red chili peppers are important ingredients in different gastronomies around the world; they need to be exported free of pathogenic bacteria. The objective of this study was to evaluate how water activity affects microwave heating for De Árbol and Guajillo red chili peppers and their physicochemical properties. Chilis were adjusted to three values of water activity (aw) ~0.4, 0.5, and 0.7 in humidity chambers with oversaturated salt solutions. Adjusted samples were subjected to microwave (MW) heating (2450 MHz, 300 W) to reach 70°C, reported as temperature to control Salmonella in low moisture foods. Dielectric properties and penetration depth were determined to assure sufficient wave penetration. The MW heating was followed by a cooling stage with forced air. Decreasing in aw resulted in increasing heating time to achieve the target temperature. Also, moisture content was decreased after treatment (p < 0.05) but accomplishing the Mexican standard for moisture content in chilis. With MW heating and water condition, De Arbol chilis exhibited moisture content between 5.88% and 6.14% (w.b.), while Guajillo chilis had values between 10.16% and 15.33% (w.b.). Color remained mostly unchanged for De Árbol chilis (p > 0.05), with net color difference (ΔE) lower than 10. Under the studied conditions, MW application is a suitable alternative for De Árbol and Guajillo chili varieties, maintaining the physical characteristics required for their trade.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696423","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}

引用次数: 0

Optimization of the Binary System—Chlorella vulgaris and Yeast Protein Extract—To Stabilize Vegan Sustainable Mayonnaise 小球藻和酵母蛋白萃取物二元体系的优化——稳定素食可持续蛋黄酱

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-31 DOI: 10.1111/jfpe.70466

Pedro Coelho, Maria Paula Ramos, Filipe Centeno, Anabela Raymundo

{"title":"Optimization of the Binary System—Chlorella vulgaris and Yeast Protein Extract—To Stabilize Vegan Sustainable Mayonnaise","authors":"Pedro Coelho, Maria Paula Ramos, Filipe Centeno, Anabela Raymundo","doi":"10.1111/jfpe.70466","DOIUrl":"10.1111/jfpe.70466","url":null,"abstract":"Alternatives and analogs of traditional food products are widely studied, however the research and development process requires vast resources. Egg yolk represents a great nutritional and technological tool for different industries, more precisely for the production and stabilization of emulsions like-mayonnaise or salad dressings within the food industry. Facing a growing social concern regarding animal welfare, non-animal counterparts are under agenda. To reduce the trial-error invalid results, a Response Surface Methodology application to predetermined factors and limitations under a Central Composites Design can be relevant. After a 12 samples assay following the incorporation of C. vulgaris (1.44%–3.56%) and S. cerevisiae protein extract (0.72%–2.00%) in a mixed system, four optimized prototypes were elaborated following specific industrial criteria. A critical detail as the average droplet size (d3,2) for mayonnaise stability assessment, revealed to be the best fitting parameter (F-value = 19.970) in a quadratic model (0.896 adj. R2–0.838 pred. R2). Yeast protein extract concentration stands in the mixed system as the main technological ingredient, mimicking traditional egg mayonnaise rheological and textural crucial parameters as viscosity (η0≈10,212 Pa.s), structure (Firmness≈0.068 N) and stability (d3,2≈5.349), in a synergistic relation with C. vulgaris. Compared to a regular egg-mayonnaise, the most prominent prototype displayed similar instability index measured by space and time-resolved extinction profiles. Yeast and microalgae emerge as a technological solution to replace animal origin ingredients in foods formulations.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70466","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696434","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}

引用次数: 0

Effects of Natural Sun and Hot Air Drying on the Physicochemical Properties, Microbiome, and Flavor Profile of Rugao Sausage 自然日照和热风干燥对如皋香肠理化性质、微生物群及风味的影响

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-31 DOI: 10.1111/jfpe.70464

Beibei Chu, Jiyang Chu, Xiaoping Yang, Ganhui Huang, Baocai Xu, Qianhui Gu, Xingguang Chen

{"title":"Effects of Natural Sun and Hot Air Drying on the Physicochemical Properties, Microbiome, and Flavor Profile of Rugao Sausage","authors":"Beibei Chu, Jiyang Chu, Xiaoping Yang, Ganhui Huang, Baocai Xu, Qianhui Gu, Xingguang Chen","doi":"10.1111/jfpe.70464","DOIUrl":"10.1111/jfpe.70464","url":null,"abstract":"<div>\u0000 \u0000 This study investigated the mechanisms by which different drying methods determine the quality of Rugao sausage, with a particular focus on the mediating role of the microbial ecosystem. Sausages subjected to traditional natural sun drying (NDS) and hot air drying (HDS) were compared regarding their physicochemical properties, microbial community dynamics, and volatile flavor profiles. Although HDS significantly reduced moisture content and total bacterial counts, potentially prolonging shelf life, it concurrently accelerated lipid oxidation, which adversely affected quality attributes. Critically, high-throughput sequencing revealed that the drying method fundamentally shaped the microbial community structure. NDS exhibited higher microbial evenness and diversity, fostering a balanced ecosystem dominated by Streptococcus (18.81%) and Acinetobacter (15.21%). In contrast, HDS, while showing higher species richness, was characterized by a distinct compositional shift, predominantly comprising Streptococcus (35.30%), Macrococcus (15.72%), and Rothia (10.17%). This divergence in the microbial ecosystem directly translated to distinct flavor outcomes: the concentrations of key volatile flavor compounds were significantly higher in NDS than in HDS. These findings indicate that NDS more effectively promotes the formation and retention of flavor compounds by enriching a more diverse and metabolically active microbial community. This research provides a scientific basis for optimizing industrial production processes by elucidating the causal chain linking drying technique, microbial ecology, and final product quality.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696431","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}

引用次数: 0

Enhancing the Germination Rate and Total Soluble Protein Content of Proso Millets (Panicum miliaceum L.) Through Dielectric Barrier Discharge (DBD) Plasma Treatment 提高小麦发芽率和总可溶性蛋白含量的研究介质阻挡放电等离子体处理

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-30 DOI: 10.1111/jfpe.70448

Nandhu Varshini Gnanasekar, Shanmugavelayutham Gurusamy

{"title":"Enhancing the Germination Rate and Total Soluble Protein Content of Proso Millets (Panicum miliaceum L.) Through Dielectric Barrier Discharge (DBD) Plasma Treatment","authors":"Nandhu Varshini Gnanasekar, Shanmugavelayutham Gurusamy","doi":"10.1111/jfpe.70448","DOIUrl":"10.1111/jfpe.70448","url":null,"abstract":"<div>\u0000 \u0000 Food security remains a major global challenge due to rapid population growth, climate change and limitations of conventional agricultural practices. Seed germination and early seedling vigor are critical determinants of crop yield, yet many cereals, such as proso millet, often suffer from poor germination rates. Conventional priming strategies can partly address this issue, but they typically rely on chemical agents or water-intensive processes, raising concerns about sustainability and environmental impact. In this study, Dielectric Barrier Discharge (DBD) plasma treatment was explored as a sustainable alternative to enhance seed performance. Proso millet seeds were exposed to plasma at 25 kV for 10 min. Following treatment, surface wettability of the seeds improved, as evidenced by a reduction in contact angle from 107.8° ± 4° to 74.8° ± 3°, which promoted greater water uptake. Structural and chemical surface modifications were confirmed through FTIR and SEM analyses, indicating the plasma's effect at molecular and microstructural levels. As a result of these modifications, germination rates increased markedly from 82.5% ± 2.7% to 95.8% ± 3.7%. Enhanced water absorption (45.4% ± 2.4% to 63.5% ± 3.6%) and improvements in leaf and root protein content (14.1% ± 0.02% to 21.4% ± 0.04%) further demonstrated the positive effects of plasma exposure on early plant development. Overall, the findings highlight plasma treatment as a chemical-free, energy-efficient and eco-friendly priming technique capable of improving germination and early growth in millet. This approach offers significant promise for advancing sustainable agricultural practices and supporting future food security.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708360","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}

引用次数: 0

Nonlinear Regression and Michaelis-Menten Approaches for Modeling Respiration Dynamics of Tomato Under Hermetic Storage Condition 密闭贮藏条件下番茄呼吸动力学的非线性回归和Michaelis-Menten方法

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-30 DOI: 10.1111/jfpe.70460

Praween Nishad, Shukadev Mangaraj, Rajeev Ranjan Thakur, Ranjeet Kumar, Rokayya Sami, Adinath Eknath Kate

{"title":"Nonlinear Regression and Michaelis-Menten Approaches for Modeling Respiration Dynamics of Tomato Under Hermetic Storage Condition","authors":"Praween Nishad, Shukadev Mangaraj, Rajeev Ranjan Thakur, Ranjeet Kumar, Rokayya Sami, Adinath Eknath Kate","doi":"10.1111/jfpe.70460","DOIUrl":"10.1111/jfpe.70460","url":null,"abstract":"<div>\u0000 \u0000 The respiration rate (RR) of fresh produce is a critical factor influencing its postharvest quality and shelf life. For the effective design of any storage system, it is essential to understand the impact of storage temperature and duration on respiration dynamics. This study investigates the respiratory behavior of fresh tomato (cv. Avinash-2) at five different temperatures (10°C, 20°C, 25°C, 30°C, and 35°C) using the hermetic storage system. The experimental data were utilized to develop predictive mathematical models, including nonlinear regression function (RF) and enzyme kinetics based Michaelis–Menten (MM) model. Model validation was conducted at 17°C storage temperature, demonstrating a strong correlation between predicted and observed RR. Among the two models, the MM model exhibited superior predictive accuracy, making it a reliable tool for forecasting RR in tomatoes under different storage conditions. The findings of this study provide valuable insights for optimizing storage strategies, reducing postharvest losses, and improving fresh produce supply chain management.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708370","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}

引用次数: 0

Evaluation of Hybrid Thawing Techniques on Thawing Efficiency and Quality of Chicken Breast Meat 混合解冻技术对鸡胸肉解冻效率和品质的影响

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-30 DOI: 10.1111/jfpe.70463

Mohsen Dalvi-Isfahan, Hamid Khafajeh, Ghazal Razazian

{"title":"Evaluation of Hybrid Thawing Techniques on Thawing Efficiency and Quality of Chicken Breast Meat","authors":"Mohsen Dalvi-Isfahan, Hamid Khafajeh, Ghazal Razazian","doi":"10.1111/jfpe.70463","DOIUrl":"10.1111/jfpe.70463","url":null,"abstract":"<div>\u0000 \u0000 Thawing is a crucial stage in poultry processing that impacts product quality. This study investigated the effects of hybrid thawing methods combining air convection (AC), infrared radiation (IR), and a high-voltage electric field (HV) on the efficiency and physicochemical quality of chicken breast meat. Individual, binary, and the ternary (AC-IR-HV) combinations were evaluated. The results revealed a clear trade-off between thawing speed and product quality. The ternary AC-IR-HV method achieved the fastest thawing time. However, treatments incorporating infrared radiation led to statistically significant increases in weight loss, undesirable surface color changes, and greater protein denaturation, as confirmed by analyses including Fourier Transform Infrared Spectroscopy (FTIR). Conversely, the hybrid AC-HV method and AC alone were most effective at preserving quality, exhibiting the lowest weight loss and minimal structural damage, though they were slower. These findings suggest that while the AC-IR-HV combination can significantly accelerate thawing, it compromises surface quality. Therefore, the AC-HV method is recommended as a superior approach for applications prioritizing the preservation of meat quality over maximum thawing speed.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708428","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}

引用次数: 0

Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate 利用马尼拉罗望子分离蛋白在油炸过程中的传质特性

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-03-30 DOI: 10.1111/jfpe.70451

Awanish Singh, Nandan Sit

{"title":"Leveraging the Mass Transfer Characteristics During Frying of Texturized Meat Analogs From Manila Tamarind Seed Protein Isolate","authors":"Awanish Singh, Nandan Sit","doi":"10.1111/jfpe.70451","DOIUrl":"10.1111/jfpe.70451","url":null,"abstract":"<div>\u0000 \u0000 The present study investigated the kinetics of moisture loss and fat absorption in texturized protein-based meat analogs developed from Manila tamarind seed protein, a novel, underutilized plant-based protein source. The texturized protein samples were deep-fat fried at three distinct temperatures (150°C, 160°C, and 170°C) and various time intervals (30, 60, 90, 120, 150, and 180 s). Moisture-content, fat-content, cooking-yield, cooking-loss, textural properties, color, and in vitro protein digestibility were among the properties analyzed. The moisture-content decreased significantly (p < 0.05) with increasing frying time and temperature, while the fat-content exhibited a corresponding increase. The First-order kinetic model effectively described the moisture loss, with the highest moisture diffusivity observed at 160°C (2.67 × 10−7 m2/s). Textural analysis revealed a significant increase in hardness (from 614.9 to 1908.82 g) and a slight decrease in springiness (0.97 to 0.89) during frying. The color analysis showed a progressive decrease in lightness (L*) (from 52.46 to 34.5), redness (a*) (from 7.6 to 1.5), and yellowness (b*) (from 13 to −0.5) values, with the total color change (ΔE) increasing (0 to 21) with frying time and temperature. The in vitro protein digestibility improved significantly during frying, with the highest value (84.98%) observed at 170°C after 180 s. Microstructural analysis showed that frying created irregular pockets and fragmentation, transforming the initial uniform structure. These findings offer a novel framework for optimizing frying parameters to reduce oil uptake during deep-fat frying of plant-based meat alternatives to enhance their quality and nutritional value, thus providing a practical tool to food manufacturers.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696429","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}

引用次数: 0