Journal of Food Process Engineering最新文献

{"title":"Inulin and Soy-Protein Isolates Composite Products With Different Contents for the Preparation of Emulsion Inks Suitable for 3D Printing Properties","authors":"Shu Ma,&nbsp;Yunbo Duan,&nbsp;Junbo Liu,&nbsp;Aiqing Ren,&nbsp;Hao Jiang","doi":"10.1111/jfpe.70222","DOIUrl":"https://doi.org/10.1111/jfpe.70222","url":null,"abstract":"<div>\u0000 \u0000 <p>The practical application of 3D printing in the pharmaceutical and food sectors is directly related to the preparation of highly stable printable inks. Therein, inulin polysaccharides were used to prepare inulin-soy protein isolates (I-SPI) composite products via the Meladic reaction, which were subsequently used to prepare high inner phase emulsion (HIPE) to generate printable inks for the development of protein-based emulsions for 3D printing. Inulin polysaccharides interacted with SPI through surface molecular linkages. Fourier transfer infrared, low-field nuclear magnetic resonance, and x-ray diffraction all confirmed that inulin was efficiently composited with SPI. The glycosylation enhances the viscoelasticity of the material. Measurements of the rheological properties showed that the viscosity started to decrease when the inulin content reached 4%. We evaluated the 3D printing performance of HIPE. 3D printed samples obtained by adding 2% inulin polysaccharide showed high print definition and shape retention. The results suggest that the moderate addition of inulin could improve the 3D printing performance of food products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317579","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":"Simulating Listeria monocytogenes Cross-Contamination of Fresh Avocado in a Dry Pack Line: A Hybrid Approach to Food Safety","authors":"Tonderai Madamba,&nbsp;Rosana G. Moreira,&nbsp;Alejandro Castillo,&nbsp;Zahra Mohebbi","doi":"10.1111/jfpe.70223","DOIUrl":"https://doi.org/10.1111/jfpe.70223","url":null,"abstract":"<p>This study addresses the urgent need for simulation-based tools that evaluate corrective actions against microbial cross-contamination in food packing facilities. It presents a novel Food Safety Agent-Based Simulation (FS-ABS) that integrates predictive microbiology with discrete event simulation (DES) to track and predict <i>Listeria monocytogenes</i> behavior along a post-harvest Hass avocado dry processing line. The model combines the operational efficiency of DES with the biological realism of agent-based modeling, enabling a comprehensive understanding of how <i>L. monocytogenes</i> spreads in complex processing environments. The objectives of this study were threefold: (1) to track and predict microbial cross-contamination in the avocado dry processing line; (2) to integrate microbiological interactions with supply chain logistics; and (3) to enhance food safety by providing actionable insights for cross-contamination risk mitigation. Developed in NetLogo, the simulation treats avocados as mobile agents moving across a grid-based facility, each carrying attributes like contamination levels and transfer probabilities. This approach models both logistical flow and microbial dynamics, offering insights into how contamination propagates and how interventions might contain it. Validation with real-world data showed that cross-contamination remains limited at low initial loads (0.1–1.5 log CFU) but increases sharply beyond a 3.0 log CFU threshold—highlighting a tipping point where control measures become ineffective. Scenario testing revealed that increasing sampling frequency and sample size improves contamination detection and reduces variability. The model emphasizes the importance of early intervention, frequent sanitation, and strategic sampling in mitigating contamination risks. This hybrid tool provides a robust decision-support framework for improving operational integrity and food safety in avocado packing facilities.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145316837","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":"Radio Frequency Heating: A Prospect Technique for Preserving the Nutritional Quality of Fruits and Vegetables","authors":"Peratchi Selvi Shanmugam,&nbsp;Amuthaselvi Gopal,&nbsp;Balakrishnan Murugesan,&nbsp;Anand Manickam,&nbsp;Ramalakshmi Alaguthevar","doi":"10.1111/jfpe.70224","DOIUrl":"https://doi.org/10.1111/jfpe.70224","url":null,"abstract":"<div>\u0000 \u0000 <p>Radio Frequency (RF) heating is emerging as a transformative technology in food processing, particularly for fruits and vegetables, offering rapid and uniform volumetric heating through dielectric interactions. This review synthesizes recent advances in RF applications, emphasizing its advantages over conventional thermal methods in terms of energy efficiency, reduced processing time, and superior retention of sensory and nutritional attributes. The paper delves into key principles underpinning RF heating, including dielectric properties, penetration depth, and the influence of food geometry and orientation. Various RF systems, including free-running oscillator and 50 Ω systems, have been discussed with their operational characteristics and suitability in different processing conditions. Additionally, the effects of RF treatment on critical quality parameters such as texture, color, and bioactive compound retention are discussed through applications in drying, sterilization, blanching, and pasteurization. The review concludes with future research directions and the need for regulatory frameworks to support the broader adoption of RF technologies in the food industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145316808","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":"Advances in Soft Sensors for Smart Food Drying: Innovations, Challenges, and Industrial Perspectives","authors":"Seyed-Hassan Miraei Ashtiani,&nbsp;Alex Martynenko","doi":"10.1111/jfpe.70221","DOIUrl":"https://doi.org/10.1111/jfpe.70221","url":null,"abstract":"<p>Efficient real-time monitoring of directly unmeasurable variables, such as product moisture content and quality attributes, is crucial for optimizing process control in smart dryers. Advanced soft sensing techniques, which integrate analytical hardware with mathematical models, have enabled the development of intelligent drying systems. This review comprehensively evaluates applications of soft sensors for online monitoring in food drying, emphasizing performance characteristics such as accuracy, response time, and robustness for real-time control. Key obstacles, including data contamination, model selection, and adaptability, are examined, and emerging solutions like adaptive algorithms and hybrid modeling strategies are discussed. The review highlights how soft sensors contribute to improved drying efficiency, energy savings, and product quality retention. Broader implications for related industries are also considered.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70221","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145272206","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":"Advancements in Jaggery Furnace Technology: A Comprehensive Study on Energy Efficiency, Bagasse Utilization, and Pollution Mitigation","authors":"Raahul Krishna,&nbsp;Rohan Pande,&nbsp;Purnanand Bhale,&nbsp;Kamalesh Sorate","doi":"10.1111/jfpe.70220","DOIUrl":"https://doi.org/10.1111/jfpe.70220","url":null,"abstract":"<div>\u0000 \u0000 <p>Jaggery, a non-centrifugal sugar derived primarily from sugarcane, plays a crucial role in India's rural economy, contributing to livelihoods and agricultural sustainability. Despite its cost-effectiveness and widespread use, traditional jaggery furnace systems suffer from low thermal efficiency, high fuel consumption, and significant emissions of particulate matter and greenhouse gases. Recent advancements in furnace design, including multi-pan configurations, preheating systems, and renewable energy integration, demonstrate considerable improvements in energy efficiency, specific fuel consumption, and reduced emissions. The utilization of thus saved bagasse for biofuels and other value-added products underscores the industry's potential for enhanced sustainability. The present study highlights the necessity for scientific interventions to modernize traditional jaggery furnaces, promoting environmental stewardship, economic viability, and enhanced rural livelihoods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145271808","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":"Compression-Induced Fracture of Maize Kernels: Effects of Moisture Content and Strain Rate on Mechanical Behavior","authors":"Songmei Yang,&nbsp;Jilong Wu,&nbsp;Ranbing Yang,&nbsp;Dongquan Chen,&nbsp;Shaofeng Ru","doi":"10.1111/jfpe.70218","DOIUrl":"https://doi.org/10.1111/jfpe.70218","url":null,"abstract":"<div>\u0000 \u0000 <p>During production processes, maize kernels are prone to mechanical damage from stresses such as collision and compression, leading to reduced storage stability, increased mold contamination risks, diminished processing performance, and consequent economic losses. Investigating the mechanical properties and fracture mechanisms of maize kernels is critical for reducing breakage and losses while safeguarding food security. This study systematically analyzed the effects of moisture content (9.75%, 13.07%, 16.66%, 20.67%, 25.21%) and compression speed (0.5, 2, 5, 50 mm/min) on anisotropic mechanical behavior through triaxial compression tests using a universal testing machine, integrating displacement–load curves, Dynamic Increase Factor (DIF), and Crash Force Efficiency (CFE). Results indicate that elevated moisture content significantly reduces mechanical strength, while increased compression speed partially counteracts moisture-induced softening via strain rate hardening effects. The minor axis exhibited the highest elastic modulus (891.78–1041.48 MPa) due to structural compactness, yet its DIF values (1.24–1.71) displayed pronounced sensitivity to moisture variations, reflecting greater operational condition dependency. The intermediate axis demonstrated superior energy absorption capacity, with CFE values (49.6%–64.2%) consistently exceeding those of the major axis (39.51%–53.79%). This research elucidates moisture-rate interaction patterns governing triaxial mechanical responses in maize kernels, providing theoretical foundations for optimizing the design and operational parameters of corn processing equipment.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145271809","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":"Shell Quality Parameters of Japanese Quail (Coturnix japonica) Eggs as Estimated by Non-Destructive Testing Technology","authors":"Valeriy G. Narushin,&nbsp;Natalia A. Volkova,&nbsp;Alan Yu. Dzhagaev,&nbsp;Zarina V. Gagieva,&nbsp;Ludmila A. Volkova,&nbsp;Darren K. Griffin,&nbsp;Michael N. Romanov,&nbsp;Natalia A. Zinovieva","doi":"10.1111/jfpe.70219","DOIUrl":"https://doi.org/10.1111/jfpe.70219","url":null,"abstract":"<div>\u0000 \u0000 <p>The quality parameters of quail eggshells find extensive utility in studies of production efficiency and basic biology. Non-destructive evaluation methods are of particular relevance. Herein, we developed a non-destructive technology for assaying such shell characteristics as shell strength (<i>F</i>), thickness (<i>T</i>), and weight (<i>W</i>_<i>s</i>). Studies were conducted using 176 eggs laid by 11-month-old quails from a resource population of F₂ crossbreds. The main set of measured and calculated parameters included egg weight (<i>W</i>), volume (<i>V</i>), and surface area (<i>S</i>). In addition, we determined an indicator of elastic shell deformation under a non-destructive load of 0.5 kg (<i>δ</i>_0.5). Use of this parameter set allowed us to make the most accurate non-invasive prediction of the values of <i>F</i> (<i>R</i> = 0.756), <i>T</i> (<i>R</i> = 0.266), and <i>W</i>_<i>s</i> (<i>R</i> = 0.450) for quail eggs. As a result of comparative analysis of the current and previously obtained equations for calculating <i>W</i>_<i>s</i>, the disadvantages of using empirical equations were also identified. Herewith, we proposed the so-called <i>index approach</i> to forming mathematical dependences, simplifying their further use, for example, in breeding studies. As such, we selected the following conditionally called indices: <i>metabolism index</i> (<i>S</i>/<i>V</i>) and <i>specific elastic shell deformation</i> (<i>δ</i>_0.5/<i>W</i>). Following the approximation, more convenient and compact dependences were produced. The correlation coefficients between the true and computed values were 0.749 for predicting <i>F</i>, 0.262 for <i>T</i>, and 0.443 for <i>W</i>_<i>s</i>, with corresponding RMSE values equal to 0.416 for <i>F</i>, 0.019 for <i>T</i>, and 0.105 for <i>W</i>_<i>s</i>. The established index representation of empirical equations will serve as a crucial instrument for eggshell quality control and application in quail breeding.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 10","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145204772","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":"Advances in Renewable Energy-Based Drying Systems for Food Materials: A Comprehensive Review of Innovations, Smart Integration, and Sustainability","authors":"Bogala Madhu","doi":"10.1111/jfpe.70207","DOIUrl":"https://doi.org/10.1111/jfpe.70207","url":null,"abstract":"<div>\u0000 \u0000 <p>Drying is a fundamental unit operation in food processing, essential for extending shelf-life, ensuring microbial safety, and preserving nutritional quality. However, conventional drying techniques such as open sun drying and fossil-fuel-powered systems are often energy-intensive, environmentally unsustainable, and inconsistent in product quality. In response, renewable energy-based drying systems have emerged as viable, eco-efficient alternatives that align with global decarbonization goals and sustainable development objectives. This comprehensive review presents recent advancements in renewable drying technologies powered by solar, wind, biomass, and hybrid energy sources. It systematically explores system classifications, engineering configurations, and the integration of intelligent control mechanisms such as the Internet of Things (IoT), artificial intelligence (AI), and computational fluid dynamics (CFD) for real-time monitoring and optimization. The incorporation of thermal energy storage, particularly phase change materials (PCMs), is highlighted for improving energy reliability and drying performance. Material-specific drying strategies for fruits, vegetables, grains, fish, meat, and herbs are analyzed with emphasis on nutrient retention, microbial safety, and uniformity. Additionally, the review evaluates the techno-economic and environmental performance of renewable drying systems, supported by real-world case studies and lifecycle assessments. Barriers to widespread adoption such as high initial costs, intermittency of energy sources, and policy gaps are critically discussed, along with pathways for scaling through modular designs, financial incentives, and capacity building. By bridging technological innovation with sustainability imperatives, this review offers a multidisciplinary framework for researchers, engineers, and policymakers to accelerate the deployment of renewable energy-based drying technologies in food processing systems worldwide.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 9","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144923845","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":"Correction to “Evaluation of Modular Polycarbonate Solar Dryers for Coffee: Technical Performance and Economic Feasibility”","authors":"","doi":"10.1111/jfpe.70217","DOIUrl":"https://doi.org/10.1111/jfpe.70217","url":null,"abstract":"<p>E. Duque-Dussán, C. A. Ramírez-Gómez, A. Guerrero-Aguirre, W. F. Rojas-Botina, and J. R. Sanz-Uribe. 2025. “Evaluation of Modular Polycarbonate Solar Dryers for Coffee: Technical Performance and Economic Feasibility.” <i>Journal of Food Process Engineering</i> 48, no. 6: e70165. https://doi.org/10.1111/jfpe.70165.</p><p>The online version has been corrected accordingly.</p><p>We apologize for this error.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70217","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144897356","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":"Experiment and Simulation on Impact Damage Mechanism of Aronia melanocarpa: Based on Drop Test and Finite Element Method","authors":"Junming Hou,&nbsp;Hao Ding,&nbsp;Zhenhu He,&nbsp;Chenglong Li,&nbsp;Minghui Liu,&nbsp;Qiang Tang,&nbsp;Chenghao Li","doi":"10.1111/jfpe.70206","DOIUrl":"https://doi.org/10.1111/jfpe.70206","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Aronia melanocarpa</i> is valued for its high nutrient content and market potential, but it is susceptible to mechanical damage during processing, leading to economic losses. In this study, the damage mechanism caused by impact during machining was investigated through drop tests and finite element simulations. High-speed cameras recorded the fruit rebound process, and deformation energy was used to assess damage severity. The effects of drop height, contact angle, contact material, and fruit moisture content on damage levels were analyzed. Results show that with pearl cotton as the contact material, energy loss increased from 0.842 to 2.765 mJ as the drop height rose from 200 to 1000 mm. When moisture content increased to 81%, energy loss rose from 7.564 to 9.103 mJ. A contact angle of 22.5° reduced energy losses on steel plates and corrugated cardboard by 2.485 and 1.960 mJ, respectively. FEM analysis revealed that higher drop heights led to increased stress and strain. When the contact angle was 22.5°, stress and strain reached a minimum of 0.129 MPa and 0.181, corresponding to an energy loss of 3.207 mJ. Pearl cotton provided better protection, reducing stress and strain to 0.104 MPa and 0.145, with an energy loss of 1.643 mJ. These findings deepen the understanding of mechanical damage in <i>Aronia melanocarpa</i> and provide key parameters for optimizing processing equipment with practical applications for reducing fruit damage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144869985","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}