Journal of Food Process Engineering最新文献_第2页

Surface Roughness and Cleanability: Evaluating the Impact of Magnetic Abrasive Finishing on Dairy Equipment 表面粗糙度和清洁度：评估磁性研磨抛光对乳制品设备的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-21 DOI: 10.1111/jfpe.70106

Ikko Ihara, Hiroki Tokuda, John K. Schueller, Israa M. A. Mohamed, Yushi Sakamoto, Kiyohiko Toyoda, Kazutaka Umetsu, Hitomi Yamaguchi

{"title":"Surface Roughness and Cleanability: Evaluating the Impact of Magnetic Abrasive Finishing on Dairy Equipment","authors":"Ikko Ihara, Hiroki Tokuda, John K. Schueller, Israa M. A. Mohamed, Yushi Sakamoto, Kiyohiko Toyoda, Kazutaka Umetsu, Hitomi Yamaguchi","doi":"10.1111/jfpe.70106","DOIUrl":"https://doi.org/10.1111/jfpe.70106","url":null,"abstract":"<div>\u0000 \u0000 Stainless steel tubes and pipes are vital in dairy processing but require frequent cleaning, leading to notable energy consumption and environmental impact. This study delves into the cleanability of wet milk deposits at temperatures of 40°C and 60°C on an exceptionally smooth internal surface achieved through magnetic abrasive finishing (MAF) with a surface roughness of 0.01 μm Ra. We compare this surface with non-MAF tubes having surface roughness values of 0.37 and 3.7 μm Ra. To assess cleaning effectiveness, the study measured milk and protein residue removal after deposition and cleaning processes, employing a cleaning solution flow pattern at Reynolds numbers (Re) of 659–1318. Results indicate that smoother surfaces, particularly those with roughness values of 0.01 and 0.37 μm Ra, significantly enhance cleanability at 40°C. This leads to reductions (p < 0.05) of 34.5% and 22.6% for milk deposits and 27.9% and 22.7% for protein deposits, respectively, compared to tube surfaces with a roughness level of 3.7 μm Ra. These findings underscore the potential of highly smooth surfaces to improve cleanability below protein denaturation temperatures. Furthermore, the MAF tube with a roughness of 0.01 μm Ra exhibited nonsignificant reductions of 15.4% and 6.7% compared to the 0.37 μm Ra surface. The smoothing effect on the cleanability of milk and protein deposits was enhanced compared with the higher temperature condition. By addressing the challenges of routine cleaning, the study highlights MAF as a technology that optimizes surface quality in dairy processing equipment, addressing environmental and energy-related concerns.\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":"143856850","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

Smart Sensors in Food Packaging: Sensor Technology for Real-Time Food Safety and Quality Monitoring 食品包装中的智能传感器：用于实时食品安全和质量监测的传感器技术

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-21 DOI: 10.1111/jfpe.70120

Ranjita Mani, Jothi Vinoth Kumar, Balakrishnan Murugesan, Ramalakshmi Alaguthevar, Jong-Whan Rhim

{"title":"Smart Sensors in Food Packaging: Sensor Technology for Real-Time Food Safety and Quality Monitoring","authors":"Ranjita Mani, Jothi Vinoth Kumar, Balakrishnan Murugesan, Ramalakshmi Alaguthevar, Jong-Whan Rhim","doi":"10.1111/jfpe.70120","DOIUrl":"https://doi.org/10.1111/jfpe.70120","url":null,"abstract":"<div>\u0000 \u0000 The global food industry faces constant pressure to meet increasingly stringent food quality and safety standards driven by health-conscious consumers and regulatory demands. Intelligent food packaging systems equipped with advanced sensors have emerged as a key innovation that can monitor food conditions in real time to prevent spoilage and ensure safety. These systems integrate sensors into the packaging to detect changes in pH, freshness, pathogens, and environmental factors, providing timely information for intervention. Examples of sensor applications in intelligent packaging include gas sensors to detect spoilage gases, pH sensors to monitor acidity changes, and biosensors to identify pathogens and toxins. Despite their promising benefits, challenges such as high costs and the need for extensive research and development limit widespread adoption. This review explores the different types of sensors used in intelligent food packaging, their specific applications, and their potential to transform the food industry by enhancing food safety, reducing waste, and improving consumer satisfaction.\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":"143856842","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

A Baking Maturity Detection Method Based on Single Shot Multibox Detector and Center Feature Fusion for Mobile Application 一种基于单发多箱检测器和中心特征融合的烘焙成熟度检测方法，适用于移动应用

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-21 DOI: 10.1111/jfpe.70110

Minjie Ye, Dan Liang, Guitao Yu, Jianfei Tu, Dongtai Liang, Xi Zhang, Zhen Qin

{"title":"A Baking Maturity Detection Method Based on Single Shot Multibox Detector and Center Feature Fusion for Mobile Application","authors":"Minjie Ye, Dan Liang, Guitao Yu, Jianfei Tu, Dongtai Liang, Xi Zhang, Zhen Qin","doi":"10.1111/jfpe.70110","DOIUrl":"https://doi.org/10.1111/jfpe.70110","url":null,"abstract":"<div>\u0000 \u0000 Maturity has a significant impact on the quality and safety of baking foods. Current maturity detection of baked foods faces the problems of insufficient detection capability for small objects, low accuracy, and poor detection efficiency. This paper proposes a real-time classification method for Baking Maturity Detection (BMD) by improving the baseline (SSD). Firstly, a dataset with 29,360 images of baked foods is constructed using small-sample enhancement strategies, including Generative Adversarial Network (GAN), Random Augmentation (RA), and multiple samples fusion based. Secondly, the backbone network of SSD is replaced with a synergetic backbone network by combining Residual Network 50-layers (ResNet50) and Visual Geometry Group 16-layers (VGG16) in parallel, in order to fuse the high-level and low-level features effectively. Thirdly, a center feature fusion module is introduced to enhance the small object recognition ability through top layer linear interpolation and bottom layer downsampling. A new weighted loss function based on confidence loss, localization loss, and regularization is designed to balance the convergence rate and overfitting. In addition, an embedded mobile detection platform is designed, and the ablation study and comparative experiments are conducted to verify the superiority. The average maturity detection accuracy for five typical bakery goods reaches 93.85%, which improves by 6.22% compared to the baseline model. A detection speed of 447 ms is achieved on the mobile platform, showing great application potential in fast and accurate BMD for various food products.\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":"143857152","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

Experimental Feasibility Study of a Three-Stage Scraped Surface Heat Exchanger for Manufacturing of Dhap Khoa—A Heat Desiccated Milk Product 三段式刮削表面换热器生产Dhap khoa热干燥剂的实验可行性研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70118

Vinod Kumar Sharma, Pradyuman Barnwal, Ankit Deep

{"title":"Experimental Feasibility Study of a Three-Stage Scraped Surface Heat Exchanger for Manufacturing of Dhap Khoa—A Heat Desiccated Milk Product","authors":"Vinod Kumar Sharma, Pradyuman Barnwal, Ankit Deep","doi":"10.1111/jfpe.70118","DOIUrl":"https://doi.org/10.1111/jfpe.70118","url":null,"abstract":"<div>\u0000 \u0000 The aim of the present investigation was to evaluate the feasibility of a three-stage scraped surface heat exchanger for the manufacture of dhap khoa, a traditional Indian heat desiccated milk product. A variety of milk products were made using a three-stage scraped surface heat exchanger (TS-SSHE). In experimental trials, steam pressure and scrapper speed of the first stage (3.5 kg/cm2 and 200 rpm) and that of the second stage (1.5 kg/cm2 and 150 rpm) of the TS-SSHE were kept constant. The independent process parameters, that is, milk flow rate (200–225 kg/h), the third stage of TS-SSHE scrapper speed (15–35 rpm) and steam pressure (1.0–1.5 kg/cm2) were optimized for the manufacturing of dhap khoa using response surface methodology (RSM). The major significant dependent variables (responses) were moisture and fat contents, flavor score, color attributes, and gumminess. Optimized process parameters were found to be a 205 kg/h milk flow rate, a 15 rpm scrapper speed, and 1 kg/cm2 steam pressure for the third stage of TS-SSHE. Energy requirement analyses in terms of electrical energy, steam economy, and overall heat transfer coefficient were also presented. The experimental validation of predicted values at optimized conditions was carried out. It was observed that the manufacture of dhap khoa using a three-stage scraped surface heat exchanger was feasible at the optimized conditions.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849126","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

High-Moisture Extrusion in Plant-Based Meat: Challenges and Emerging Trends 植物性肉类的高水分挤压：挑战和新兴趋势

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70107

Roya Aghagholizadeh, Atefeh Amiri Rigi

{"title":"High-Moisture Extrusion in Plant-Based Meat: Challenges and Emerging Trends","authors":"Roya Aghagholizadeh, Atefeh Amiri Rigi","doi":"10.1111/jfpe.70107","DOIUrl":"https://doi.org/10.1111/jfpe.70107","url":null,"abstract":"The global protein demand is predicted to double by 2050, driving the rise in the adaptation of plant-based meat alternatives (PBMAs), which replicate traditional meat textures while reducing environmental impact. This review examines challenges and opportunities in producing and adopting PBMAs, with a particular focus on high-moisture extrusion (HME) technology. Anisotropic structure control during HME remains a major challenge due to the varied physicochemical properties of plant proteins. Additionally, nutrient composition variability complicates standardization, which affects dietary adequacy and consumer acceptance, while understanding the effects of antinutrients on nutrient absorption is also crucial. The review further explores the nutritional profiles, health implications, environmental impacts, labelling practices, and marketing strategies of PBMAs, identifying research gaps. It highlights the need for cross-sector collaboration to advance sustainable plant-based diets. Eco-friendly plant protein production can be achieved through efficient agroecosystem management and dry fractionation, in contrast to water- and chemical-intensive wet extraction. Life cycle assessments consistently show a lower environmental footprint of plant-based diets versus meat-inclusive diets, although more comprehensive methodologies are required. Market challenges, including costs and consumer acceptance influenced by demographics and culture, remain key challenges. Policy interventions, such as carbon taxation, could reduce meat consumption, but socioeconomic impacts must be carefully considered. Reducing production costs and effectively communicating the sustainability benefits of PBMAs seem crucial for widespread adaptation. Advances in fermentation and genomic technologies hold promise for enhancing nutrient bioavailability sustainably. Ongoing evaluation of PBMA production processes is crucial to addressing nutritional variability, health impacts, and environmental concerns.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70107","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849124","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 Semi-Rigid Plastic Trays Geometry on Heat Penetration in a Retort Process as Demonstrated via Heat Mapping 半刚性塑料托盘几何形状对热反应过程热渗透的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70101

Curtis H. Stowe, Sneh Punia Bangar, William S. Whiteside, Ronald L. Thomas, Sohan Birla

{"title":"Effects of Semi-Rigid Plastic Trays Geometry on Heat Penetration in a Retort Process as Demonstrated via Heat Mapping","authors":"Curtis H. Stowe, Sneh Punia Bangar, William S. Whiteside, Ronald L. Thomas, Sohan Birla","doi":"10.1111/jfpe.70101","DOIUrl":"https://doi.org/10.1111/jfpe.70101","url":null,"abstract":"The present study aims to examine how different geometrically shaped trays of similar volume and construction heat when a food model system is packaged inside them. Triangular, rectangular, oval, and round-shaped trays were filled with a food simulant and processed in a water spray retort system at a rotational speed of 6 rpm. Each retortable tray was fitted with wired thermocouples to monitor temperature variation within the trays. After filling the simulant, the trays were hermetically sealed. Trays were processed in the center of a retort rack in the vessel to prevent any movement during retort processing. Heat penetration data were collected using a total of seven thermocouples placed in each tray. A thermocouple was positioned at the geometric center of the trays, while the remaining six were placed around the tray. All thermocouple ends were located along the same center plane of each tray. Data was collected via data collection software to evaluate the heating profile of each tray. The oval-shaped (OS) tray reached internal equilibrium the fastest (p < 0.05) in 26 min. into processing, with the round-shaped (RS) tray following 28 min. into processing. Modeling software was then used to illustrate heat penetration data. Heat maps for the central plane of each shaped tray were generated at 2, 6, 10, 14, 18, 22, 26, and 28 min. based on physical measurements obtained from thermocouples. These maps were created to assist in understanding the heating effects influenced by tray geometry.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849120","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

Sustainable Polymer Innovation: Developing Edible Films From Indian Deshi Litchi Seed Starch Nanoparticles for Extending Fresh Produce Shelf Life 可持续聚合物创新：利用印度 Deshi 荔枝籽淀粉纳米颗粒开发食用薄膜，延长新鲜农产品的保质期

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70082

Prafull Chavan, Pooja Sawant, Gurvendra Pal Singh, Krishna Aayush, Somesh Sharma, Rahul Thory, Archana Sinhmar

{"title":"Sustainable Polymer Innovation: Developing Edible Films From Indian Deshi Litchi Seed Starch Nanoparticles for Extending Fresh Produce Shelf Life","authors":"Prafull Chavan, Pooja Sawant, Gurvendra Pal Singh, Krishna Aayush, Somesh Sharma, Rahul Thory, Archana Sinhmar","doi":"10.1111/jfpe.70082","DOIUrl":"https://doi.org/10.1111/jfpe.70082","url":null,"abstract":"<div>\u0000 \u0000 This study explored litchi seed starch as a novel material for biodegradable film production. The process involved isolating and hydrolyzing the starch, then fabricating bionanocomposite films with glycerol as a plasticizer and litchi seed starch nanoparticles for reinforcement. Various concentrations (0.5%, 1%, 5%, and 10%) were examined for their impact on film properties. At 5% concentration, the film showed reduced transparency but improved flexibility and smoothness, indicating compatibility with native starch. Thermal stability, analyzed through thermogravimetric analysis (TGA), was superior in films with 5% starch nanoparticles, which also demonstrated complete degradability. However, water barrier properties decreased with the introduction of starch nanoparticles. Overall, employing 5% starch nanoparticles was deemed optimal, potentially extending the shelf life of tomatoes by 23 days. This research underscores the potential of litchi seed starch for sustainable packaging solutions.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849122","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

Optimizing Pomegranate Aril Drying: CFD-Based Heat and Mass Transfer Analysis 优化石榴果皮干燥：基于cfd的传热传质分析

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70109

Buhle Maphosa, Alemayehu Ambaw Tsige, Umezuruike Linus Opara

{"title":"Optimizing Pomegranate Aril Drying: CFD-Based Heat and Mass Transfer Analysis","authors":"Buhle Maphosa, Alemayehu Ambaw Tsige, Umezuruike Linus Opara","doi":"10.1111/jfpe.70109","DOIUrl":"https://doi.org/10.1111/jfpe.70109","url":null,"abstract":"Drying decreases microbiological growth and extends fruit shelf life; however, the drying method might affect sensory and nutritional quality. Understanding the impact of process parameters such as temperature, humidity, and air velocity on drying kinetics necessitates gathering an extensive dataset through time-consuming and effort-intensive experiments. In this study, we integrated drying kinetic analysis data with computational fluid dynamics (CFD) to conduct a comprehensive analysis of mass and heat transfer within the aril during forced convection drying. A multidomain CFD model integrating conjugate heat and mass transfer was developed and validated using experimental drying data. The numerical simulation accurately predicted drying behavior. Results indicated that drying air temperature and relative humidity are the primary factors influencing drying time, while airflow velocity showed no significant effect. This insight is critical for the effective design and operation of solar dryers, the focus of the next research phase. Design improvements can be achieved by incorporating auxiliary heaters and heat storage materials, especially during low sunlight periods such as evenings. Additionally, the use of dehumidifiers in these dryers is highly recommended.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70109","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849121","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

An Innovative Approach for Multi-Colored 3D Printed Food: Assembling a Reversal Valve to a Selective Compliance Assembly Robot Arm 3D Printer 多色3D打印食品的创新方法：将换向阀组装到选择性合规组装机器人手臂3D打印机

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70117

Jingfu Pan, Xiaochen Chen, Hao Tian, Myat Noe Khin, Tariq Aziz, Ashwag Shami, Rania Ali El Hadi Mohamed, Amal A. Mohamed, Haiying Cui, Lin Lin

{"title":"An Innovative Approach for Multi-Colored 3D Printed Food: Assembling a Reversal Valve to a Selective Compliance Assembly Robot Arm 3D Printer","authors":"Jingfu Pan, Xiaochen Chen, Hao Tian, Myat Noe Khin, Tariq Aziz, Ashwag Shami, Rania Ali El Hadi Mohamed, Amal A. Mohamed, Haiying Cui, Lin Lin","doi":"10.1111/jfpe.70117","DOIUrl":"https://doi.org/10.1111/jfpe.70117","url":null,"abstract":"<div>\u0000 \u0000 This study aims to enhance selective compliance assembly robot arm (SCARA) 3D printers to enable the reproduction of colors and the creation of multi-colored 3D-printed food. SCARA 3D printers offer a promising solution for multi-colored food printing, overcoming the small printing spaces and poor scalability of delta 3D printers. A reversal valve was assembled onto the SCARA food 3D printer and synchronized with the movement of the robotic arm. This system realized collaborative two-color ink printing, and its reversal positioning accuracy was tested. Additionally, composite printing was designed using SCARA's own programming language. The printed pancakes were subsequently processed in the kitchen to evaluate the effectiveness of the printing system. The reversal positioning accuracy test showed that the system has good precision for collaborative printing effectively. Kitchen processing of the printed pancakes results confirmed that the system can accomplish multi-colored 3D food printing, and the quality loss of the printed product was nearly 45% under baking at 180°C for 20 min. The assembly of the reversal valve allows for collaborative printing, color reproduction, and the creation of multi-colored 3D-printed food. Furthermore, this study provides the equipment basis and preliminary research for the potential development of 3D-printed cookies.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849125","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

Pilot-Scale Production of Spray Dried Pulse Protein-Polyphenol Particles and Protein Bars 喷雾干燥脉冲蛋白多酚颗粒和蛋白棒的中试生产

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-04-18 DOI: 10.1111/jfpe.70121

Roberta Targino Hoskin, Fábio Gonçalves Macêdo de Medeiros, Juan Ruano, Mary Grace, Abhishek Shetty, Keith B. Rodenhausen, Mary Ann Lila, Marvin Moncada

{"title":"Pilot-Scale Production of Spray Dried Pulse Protein-Polyphenol Particles and Protein Bars","authors":"Roberta Targino Hoskin, Fábio Gonçalves Macêdo de Medeiros, Juan Ruano, Mary Grace, Abhishek Shetty, Keith B. Rodenhausen, Mary Ann Lila, Marvin Moncada","doi":"10.1111/jfpe.70121","DOIUrl":"https://doi.org/10.1111/jfpe.70121","url":null,"abstract":"Pulses are still under-consumed in the USA and in most of the Western world. Scalable, industrially friendly production strategies that deliver good-tasting pulse ingredients and products are necessary to intensify the use of pulse proteins. In this work, the pilot-scale spray drying production of plant-based microparticles PP-BC made with pulse protein (pea, PP) and polyphenols (blackcurrant extract, BC) was investigated as an effective strategy to create new pulse ingredients for the marketplace. Lab-scale spray drying experiments defined operational conditions for the pilot-scale production of PP-BC microparticles that were comprehensively characterized for their physicochemical and morphological attributes and phytochemical composition. The microparticles were used to produce protein bars that were evaluated for sensory attributes and storage stability. The solubility of PP-BC was pH-dependent and increased from pH 4 (36.3% ± 0.2%) to pH 10 (56.3% ± 0.4%). PP-BC contained a high total phenolic content (48.2 mg GAE/g), and anthocyanins were the main polyphenol compounds in PP-BC (22.65 mg C3G/g), followed by flavonols (9.63 mg/g). When protein bars produced with PP-BC or non-complexed PP and BC were compared, polyphenols in PP-BC particles were preserved from degradation (95.2% retention), while free, non-encapsulated polyphenols significantly decreased during 8 weeks of accelerated storage (78.2% retention; p < 0.05). Moreover, protein bars made with complexed pulse protein-polyphenol particles had better sensory scores than bars made with non-complexed PP and BC. Spray dried protein-polyphenol particles are a sensible and realistic strategy to offer diversified and stable pulse products for the emerging wellness-oriented market.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 4","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70121","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143849220","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