Journal of Food Process Engineering最新文献

{"title":"Insights into the cooling rate and preservative effect of slurry ice on large yellow croaker (Pseudosciaena crocea) in terms of the fish/ice ratio, salinity, and the ice mass fraction","authors":"Weiqing Lan,&nbsp;Qi Zhou,&nbsp;Jiaxin Zhao,&nbsp;Yanan Zhao,&nbsp;Jing Xie","doi":"10.1111/jfpe.14694","DOIUrl":"https://doi.org/10.1111/jfpe.14694","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The cooling effect of slurry ice as cooling medium on large yellow croaker (<i>Pseudosciaena crocea</i>) was studied by considering different fish/ice ratio, salinity and initial ice mass fraction (40%, 60%, and 80%). Results obtained with optical microscope clarified that the ice particle size and cooling time of slurry ice were decreased at increasing salinity. Best precooling efficiency was obtained with specific values of fish/ice ratio 1:2, salinity 5.0%, and initial ice mass fraction 60%. Then, the effects of precooling time (0, 3, 12, and 24 h) in slurry ice on the quality of large yellow croaker stored at 4°C were investigated. The results showed that slurry ice precooling could significantly (<i>p</i> &lt; 0.05) inhibit the microbial reproduction and retard the quality deterioration of large yellow croaker. Therefore, slurry ice can be a promising precooling method for the quality maintenance of marine fish.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Large yellow croaker is extremely perishable due to its nutrient abundance. The spoilage process of fish is vitally influenced by the changes of internal environment and external environment after harvest. Timely precooling can prominently improve the shelf-life of perishable foods. Slurry ice, a two-phase system consisting of seawater (or artificial seawater) and spherical ice microcrystals, is regarded as an alternative precooling medium. Compared with conventional ice, slurry ice has faster cooling rate, little physical damage to soft tissue such as aquatic products and has better fluidity allows it to comprehensively cover the fish surface, thereby protecting fish from oxidation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141624248","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":"A meta-analysis of the effects of ultrasonic pretreatment on the characteristics of dried fruits and vegetables","authors":"Wenzheng Zhao,&nbsp;Zhongzheng Chen,&nbsp;Xiaorong Lin,&nbsp;Yuanyuan Zhang","doi":"10.1111/jfpe.14689","DOIUrl":"https://doi.org/10.1111/jfpe.14689","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Parameter selection in ultrasonic pretreatment is closely related to the quality of dried fruits and vegetables, so it is essential to investigate the impact of various parameters of ultrasonic pretreatment on the product quality. In this paper, data from 67 relevant literatures were collected to evaluate the effects of ultrasonic pretreatment on dried fruits and vegetables through meta-analysis. Overall, the findings indicated that ultrasonic pretreatment could shorten drying time, reduce hardness and improve color appearance of dried products. Subgroup analysis showed that high power ultrasound (<i>P</i> ≥ 300 W) could increase total phenol content and antioxidant activity of dried fruits and vegetables. Additionally, applying short-duration ultrasound (<i>t</i> &lt; 15 min) increased antioxidant activity, while medium-duration ultrasound (15 min &lt; <i>t</i> &lt; 30 min) simultaneously enhanced flavonoid content and antioxidant activity. In summary, the application of ultrasonic pretreatment has a positive impact on processing high quality dried fruits and vegetables and obtains better-quality products in a shorter time compared to direct drying technology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Obtaining higher quality dried fruit and vegetable products in a shorter time has always been a research hotspot in the food industry. This study emphasized the positive effects of ultrasonic pretreatment on fruit and vegetable drying, and provided a theoretical basis for the selection of ultrasonic pretreatment parameters.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141597100","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":"Effects of semi-rigid plastic tray geometry on quality characteristics of a retort food simulant","authors":"Curtis H. Stowe,&nbsp;Sneh Punia Bangar,&nbsp;William Scott Whiteside,&nbsp;Ronald L. Thomas","doi":"10.1111/jfpe.14660","DOIUrl":"https://doi.org/10.1111/jfpe.14660","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The present study aims to investigate how the geometric shapes of semi-rigid plastic trays impact the quality characteristics of a retort processed food simulant. Initially, oval, triangular, rectangular, and round-shaped plastic trays with a tomato-based food simulant were subjected to retorting at rotational speeds of 6 and 11 revolutions per minute (RPM), and various food quality attributes were assessed. At 6 RPM, triangle-shaped and round-shaped trays exhibited a significantly greater reduction (<i>p</i> &lt; 0.05) in ascorbic acid (AA) content compared to oval or rectangular-shaped trays. Furthermore, there were no significant differences (<i>p</i> &gt; 0.05) in lycopene and hydroxymethylfurfural (HMF) content change from control among the different tray shapes at 6 RPM. However, hexanal content change was found to be greater in rectangular-shaped trays than in oval-shaped trays, while no significant difference was observed between triangular and round-shaped trays. Both triangular and rectangular-shaped trays showed a substantially greater (<i>p</i> &lt; 0.05) total color difference (Δ<i>E</i>) compared to other shapes. This data suggests the presence of a temperature gradient in the food simulant influenced by the tray's shape. At 11 RPM, oval and round-shaped trays showed a significant reduction in AA content, while rectangular-shaped trays exhibited higher lycopene levels compared to oval and round trays. There was an increase in HMF response from control across all tray shapes; however, differentiation between shapes was not significant (<i>p</i> &gt; 0.05), while both triangle and round-shaped trays had elevated hexanal content as compared to oval-shaped trays (<i>p</i> &lt; 0.05). Oval, round, and triangle-shaped trays all exhibited a greater Δ<i>E</i> than rectangular-shaped trays. In summary, oval and round-shaped trays exhibited a more pronounced change in AA content at 11 RPM, indicating a faster temperature equilibration. In contrast, triangle and rectangular-shaped trays displayed elevated total color differences at 6 RPM, which may suggest the presence of a temperature gradient leading to uneven heating due to their respective shapes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This information would be applicable to new food products designed for thermal treatment in which the packaging shape could be manipulated to not only fit infrastructure requirements (packaging equipment, processing equipment, distribution devices) but also help support heat penetration at an optimal rate. Depending on product type and makeup, this approach may hold some value to the product developer whose product will be packaged in semi-rigid plastic containers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583733","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":"Research progress of antibacterial and antioxidant packaging materials for meat: A review","authors":"Xianglin Guo","doi":"10.1111/jfpe.14690","DOIUrl":"10.1111/jfpe.14690","url":null,"abstract":"<p>Due to the easy spoilage of meat products and the improper preservation and transportation technology, the loss rate of meat is relatively high. Most of the fresh-keeping films are made by adding natural antioxidants and various film-forming methods. This study expounds the latest progress in the application of antibacterial and antioxidant packaging materials in meat products. With the addition of antibacterial and antioxidant active substances to the packaging, challenges regarding the stability, safety, compatibility and regulations of active substances emerge. This research status in the direction of prospects and challenges about antibacterial and antioxidant packaging materials for meat.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141567831","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":"Assessing kiwifruit quality in storage through machine learning","authors":"Mohsen Azadbakht,&nbsp;Shaghayegh Hashemi Shabankareh,&nbsp;Ali Kiapey,&nbsp;Abbas Rezaeiasl,&nbsp;Mohammad Javad Mahmoodi,&nbsp;Mohammad Vahedi Torshizi","doi":"10.1111/jfpe.14681","DOIUrl":"https://doi.org/10.1111/jfpe.14681","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Today, diets rich in fruits and vegetables are highly recommended since they contribute to health. The high deterioration rate of fruits distinguishes them from other crops. This study aimed to evaluate the effects of various storage conditions on some quality attributes of kiwifruit through machine learning (ML) using support vector machine (SVM) models. Kiwifruits were subjected to quasi-static loading and coated with different coatings, such as grape, date, and mulberry syrups. Then, the coated kiwifruits were stored at humidity levels of 90% and 95% in completely dark and bright environments with a Compact fluorescent lamp (CFL) bulb for 5, 10, and 15 days. Once the storage period had been completed, quality attributes of the kiwifruit, including antioxidant content, phenolic content, total soluble solids (TSS), pH, and firmness were measured. Each test was performed three times. The numerical results were analyzed through an ML approach using an SVM model on MATLAB. To predict the physical properties of kiwifruit using storage conditions and vice versa, it was found that the most accurate SVM model with a linear kernel predicted the weight loss of kiwifruit based on storage conditions, with the coefficient of determination (<i>R</i>²) being 0.54. To predict the biochemical properties using the storage conditions and vice versa, it was found that kiwifruit firmness was most accurately predicted by the SVM model with the Gaussian kernel, with an <i>R</i>² of 0.70. Moreover, humidity and storage duration were modeled by SVMs with linear kernels, calculating the coefficients of determination to be 0.39 and 0.90, respectively. To predict biochemical properties using physical properties and vice versa, it was observed that the weight loss was more accurately predicted by an SVM with a linear kernel, with an <i>R</i>²-value of 0.76. Reliable results were not obtained for further research for the other modeled parameters using an SVM approach.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>It was found that light was most accurately predicted by the linear SVM. Storage conditions revealed SVM (linear kernel) accurately predicting kiwifruit weight loss. Linear and Gaussian SVMs accurately modeled phenolic and antioxidant content, <i>R</i>²-values: 0.73 and 0.34, respectively.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565794","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":"Artificial intelligence-based modeling of novel non-thermal milk pasteurization to achieve desirable color and predict quality parameters during storage","authors":"Ali Wali M. Alsaedi,&nbsp;Asaad R. Al-Hilphy,&nbsp;Azhar J. Al-Mousawi,&nbsp;Mohsen Gavahian","doi":"10.1111/jfpe.14658","DOIUrl":"https://doi.org/10.1111/jfpe.14658","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study proposed using color components as artificial intelligence (AI) input to predict milk moisture and fat contents. In this sense, an adaptive neuro-fuzzy inference system (ANFIS) was applied to milk processed by moderate electrical field-based non-thermal (NP) and conventional pasteurization (CP). The differences between predicted and experimental data were not significant (<i>p</i> &gt; 0.05) for lightness (<i>L</i>*), redness-greenness (<i>a</i>*), yellowness-blueness (<i>b</i>*), total color differences (∆<i>E</i>), hue angle (<i>h</i>), chroma (<i>C</i>), whiteness (WI), yellowness (YI), and browning index (BI). ANFIS well-predicted milk fat and moisture content using quadratic and two-factor interaction models with mean errors of .00858–.01260 and correlation coefficient of .8051–.8205. Stability tests showed <i>L</i>* and WI reduced while <i>a</i>*, <i>b</i>*, Δ<i>E</i>, <i>h</i>, <i>C</i>, YI, and BI increased during the storage. NP milk had 77.21% higher half-life than CP, as predicted by ANFIS modeling. Findings indicated milk quality characteristics could be estimated based on physical parameters (e.g., color components), contributing to sustainable food production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The findings offer practical applications of artificial intelligence (AI) as an innovative monitoring and prediction technique to enhance food quality and sustainability. The proposed methodology makes the real-time prediction of milk quality feasible by leveraging AI and physical parameters. An adaptive neuro-fuzzy inference system (ANFIS) accurately predicts moisture and fat contents according to color values, facilitating quality assessment. Stability tests during cold storage provide insights into milk quality changes over time, aiding in determining key parameters in predictive modeling. The proposed approach was found to be applicable to both conventional and non-thermal pasteurized milk. This study also provides a step-by-step protocol, facilitating the implementation of emerging technologies in the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565741","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":"Simulation and analysis of movement trajectories of fresh tea leaf particles based on CFD-EDEM coupling","authors":"Xu Zhang,&nbsp;Xinyu Zhu,&nbsp;Kai Yu,&nbsp;Jiaxin Wan,&nbsp;Chuanyang Chen","doi":"10.1111/jfpe.14692","DOIUrl":"https://doi.org/10.1111/jfpe.14692","url":null,"abstract":"<p>To study the air-suction separation mechanism of fresh tea leaves, this article adopts the coupling simulation method of discrete elements and computational fluid dynamics to conduct numerical simulation and experimental research on the movement of fresh tea leaves adsorbed by negative pressure air flow. In the gas–solid coupling model, three-dimensional scanning technology is applied to establish a three-dimensional model of fresh tea leaves with one bud and two leaves. Through the Fluent module in CFD, the negative pressure adsorption gas phase of the simulation process was established, bench tests were established, and parameters of the coupling model were optimized. Finally, the minimum error between the simulated value and the test value was 2.85% and the maximum error was 7.43%, indicating that the coupling model established had certain accuracy and could be theoretically analyzed according to the coupling model established. It is found that when the static pressure values of the adsorption surface are −120 Pa, −340 Pa, and −500 Pa respectively, the initial distance from the adsorption surface is 250–550 mm. It is found that fresh tea leaves with one bud and two leaves all fall to the pipe before adsorption, and then move to the adsorption surface. Under the same static pressure value of the adsorption surface, the initial falling distance of tea particles from the adsorption surface (250–550 mm) has a linear function relationship with the distance between the turning point and the adsorption surface. When the initial distance between falling tea particles and the adsorption surface is the same, the distance between the turning point and the adsorption surface is an exponential function when the initial position is 250–350 mm from the adsorption surface, and the distance between the turning point and the adsorption surface is a linear function when the initial position is 400–550 mm from the adsorption surface.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565742","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":"Moisture-modulated thermo-physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant","authors":"Christopher Tunji Oloyede,&nbsp;Simeon Olatayo Jekayinfa,&nbsp;Samuel Adeyemi Adebonojo,&nbsp;Alexander Adebola Uduaghan,&nbsp;Johnson Mobolaji Adebayo,&nbsp;Fattah Islam Md Rizwanul","doi":"10.1111/jfpe.14684","DOIUrl":"https://doi.org/10.1111/jfpe.14684","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;Sweetsop seed holds significant economic value as an oil seed, with ca. 25% oil content that finds applications as a feedstock for energy generation. The moisture-modulated thermophysical properties of the seed were determined at varying moisture contents (8.0%–32.5%). Physical properties (length [&lt;i&gt;L&lt;/i&gt;], width [&lt;i&gt;W&lt;/i&gt;], thickness [&lt;i&gt;T&lt;/i&gt;], arithmetic [&lt;i&gt;A&lt;/i&gt;&lt;sub&gt;md&lt;/sub&gt;], and geometric mean diameters [&lt;i&gt;G&lt;/i&gt;&lt;sub&gt;md&lt;/sub&gt;], sphericity [&lt;i&gt;S&lt;/i&gt;&lt;sub&gt;ty&lt;/sub&gt;], surface area [&lt;i&gt;S&lt;/i&gt;&lt;sub&gt;A&lt;/sub&gt;], and bulk density [&lt;i&gt;ρ&lt;/i&gt;&lt;sub&gt;d&lt;/sub&gt;]) were determined using standard methods while the thermal properties (specific heat capacity [SH&lt;sub&gt;C&lt;/sub&gt;], thermal conductivity [&lt;i&gt;T&lt;/i&gt;&lt;sub&gt;cd&lt;/sub&gt;], and thermal diffusivity [&lt;i&gt;T&lt;/i&gt;&lt;sub&gt;df&lt;/sub&gt;]) were analyzed using a TEMPOS thermal analyzer. The results showed that the seed &lt;i&gt;L&lt;/i&gt;, &lt;i&gt;W&lt;/i&gt;, &lt;i&gt;T&lt;/i&gt;, &lt;i&gt;A&lt;/i&gt;&lt;sub&gt;md&lt;/sub&gt;, and &lt;i&gt;G&lt;/i&gt;&lt;sub&gt;md&lt;/sub&gt;, &lt;i&gt;S&lt;/i&gt;&lt;sub&gt;ty&lt;/sub&gt;, &lt;i&gt;S&lt;/i&gt;&lt;sub&gt;A&lt;/sub&gt;, and &lt;i&gt;ρ&lt;/i&gt;&lt;sub&gt;d&lt;/sub&gt; ranged from 13.22–14.95 mm, 7.32–7.95 mm, 5.25–5.35 mm, 8.60–8.75 mm, and 7.96–8.11 mm, 0.61–0.60, 196.72–205.28 mm&lt;sup&gt;2&lt;/sup&gt;, and 210.00–270.00 kg m&lt;sup&gt;−3&lt;/sup&gt;, respectively. The SH&lt;sub&gt;C&lt;/sub&gt;, &lt;i&gt;T&lt;/i&gt;&lt;sub&gt;cd&lt;/sub&gt;, and &lt;i&gt;T&lt;/i&gt;&lt;sub&gt;df&lt;/sub&gt; ranged from 0.14–0.52 J kg&lt;sup&gt;−1&lt;/sup&gt; K&lt;sup&gt;−1&lt;/sup&gt;, 0.17–0.35 W m−&lt;sup&gt;1&lt;/sup&gt; K&lt;sup&gt;−1&lt;/sup&gt;, and 0.10–0.20 m&lt;sup&gt;2&lt;/sup&gt; s&lt;sup&gt;−1&lt;/sup&gt;, respectively. The ANOVA results indicated that the thermo-physical properties studied were significantly (&lt;i&gt;p&lt;/i&gt; ≤ 0.05) affected by moisture content. By utilizing the determined properties, engineers can develop efficient machines to harness the economic potential of sweetsop seed oil in various industries, including biofuel generation.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical applications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The thermal and physical properties of sweetsop seed are needed by agricultural and mechanical engineers and food scientists to explore the potential application of the seed and the seed product, like oil for industrial and commercial purposes. Data obtained on the specific heat capacity of the seed would be valuable in designing of heating compartment of an oil expeller, thermal conductivity and diffusivity would be needed to design drying systems that balance efficiency and quality preservation, facilitate efficient removal of moisture from the seed while minimizing the risk of over-drying or under-drying. Thus, affects the design of the seed storage systems. Data on the seed axial dimensions, sphericity, mean diameters, surface area, and bulk density would be useful in the design and fabrication of agricultural equipment like sheller, grinder, packaging machines, discharge chute, aperture, and planter, to ensure proper seed placement, flow and to determine machine throughput capacity.&lt;/p&gt;\u0000 &lt;/se","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14684","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565793","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":"Study of an auxiliary trimming device for cracked carrots","authors":"Jingshen Xu,&nbsp;Lanlan Lv,&nbsp;Zhaohui Zheng,&nbsp;Liuyang Ren,&nbsp;Hanyu Fu,&nbsp;Pei Yang,&nbsp;Weijun Xie,&nbsp;Deyong Yang","doi":"10.1111/jfpe.14679","DOIUrl":"https://doi.org/10.1111/jfpe.14679","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Cracked carrots account for a large proportion of defective carrots, which are usually discarded or used as feed, resulting in resource waste and economic benefit loss. Cracked carrots can be used as raw materials for further processed carrot products after being trimmed. So, an auxiliary device was developed combining PLC (Programmable Logic Controller) and machine vision to achieve clamping and crack defect localization for intelligent trimming of crack defect. The carrot was orientated based on the area method, rotated by flexible jaws and a rotating cylinder to make the carrot head and tail aligned. The clamping device could non-destructively clamp carrot in axial and radial direction with a force threshold of 10 and 22 N respectively, and rotate carrot to make the crack defect upwards. The results showed that the recognition accuracy of carrot head and tail orientation was 98%, the average deviation of carrot centroid clamping position was less than 9 mm at a speed of 300 mm/s, the rotational positioning time was less than 3 s and the number of adjustments were no more than 2 at a motor speed of 180 rpm, which could meet the subsequent trimming requirements.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Trimming the cracked area of carrots can reduce bacterial growth and decay, which is beneficial for subsequent processing and reduces resource waste. This article designs a carrot auxiliary trimming device, which uses image processing technology to recognize the orientation of the head and tail of carrots and the cracked area, and uses automated equipment to achieve stable clamping of carrots and make the cracked area face the trimming tool. This study is beneficial for the refined management of agricultural products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141537017","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":"Ultrasound-assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products","authors":"María Luz Kozono,&nbsp;Antonella Andreone,&nbsp;Marcela Schenk,&nbsp;Roy Rivero,&nbsp;Irene R. E. Taravini,&nbsp;Sandra N. Guerrero","doi":"10.1111/jfpe.14670","DOIUrl":"https://doi.org/10.1111/jfpe.14670","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;This study aimed to develop yerba mate extracts (YME, &lt;i&gt;Ilex paraguariensis&lt;/i&gt;) as active ingredients for a UVC-light-preserved (892 mJ/cm&lt;sup&gt;2&lt;/sup&gt;; 50°C) sports drink (SD) and the sports gel derived from it (SG). Aqueous ultrasound-assisted extractions (US; 20 KHz, 750 W) of yerba mate leaves were performed at varying temperatures (T: 20, 40, and 50 °C) and acoustic energy densities (AED: 0, .11, and .23 W/mL). Total polyphenol (TPC) extraction kinetics were characterized using the Spiro and Jago, Linares, and Peleg models. The Spiro and Jago model accurately described the extraction kinetic curves. An empirical correlation was found between its rate constant and the variables T and AED, reaching its maximum value at 50°C–.23 W/mL, with no further TPC extraction beyond 4  minutes (4.20 g GAE/L). For comparison purposes, the conditions 20°C/.23 W/mL/7 min (3.33 g GAE/L) and 100°C/0 W/mL/5 min (control) were also structurally and physiochemically compared. During the extraction, intraparticle diffusion was one of the major mechanisms limiting the extraction rate. With AED and T, the intraparticle coefficient increased significantly. The US-assisted process generated extracts with greater wettability, hygroscopicity, more natural color, and similar content of relevant xanthin alkaloids and polyphenols, compared to the control. SEM micrographs revealed that the US-assisted extract's porosity increased with AED and T. The UV-C processing of SD was successfully validated through microbial challenge assays. YME (20°C/.23 W/mL/7 min) addition turned SD and SG greener and raised their flavonoid content (SD: 5.2-fold and SG: 19.6-fold) and TPC (SD: 5.5-fold and SG: 5.3-fold). The DPPH and ABTS total antioxidant activity for SD and SG increased by 3.1–3.4-fold and 16.8–57.9-fold, respectively. SD-YM and SG-YM were well-accepted and described in a consumer field test. The developed YMEs can be a natural source of xanthine alkaloids and polyphenols, thereby replacing the synthetic additives typically employed in sports nutrition products.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical applications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The growing consumer belief in natural extracts' ability to promote health and wellness is driving the global market for botanical extracts. Yerba mate (&lt;i&gt;Ilex paraguariensis St Hill&lt;/i&gt;) is a healthier alternative to coffee and tea, with higher antioxidant capacity and proven health benefits. The proposed extraction method eliminates the need for high temperature and prolonged treatments, preserving the nutritional value of yerba mate leaves. Furthermore, it eliminates waste generation, perfectly aligning with sustainable practices. The optimized US-assisted extraction resulted in high-quality physicochemical extracts with significant functional activity. Amateur athletes are increasingly looking for produ","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141537016","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}