Journal of Food Process Engineering最新文献

{"title":"Assessing Set-Style Yogurt Quality After Vibration or Altitude Postproduction Treatment Using Noninvasive Methods","authors":"William Thibault,&nbsp;Alain Clément,&nbsp;Marie-Rose Van Calsteren,&nbsp;Louis Sasseville,&nbsp;Sébastien Villeneuve,&nbsp;Marie-Claude Gentès","doi":"10.1111/jfpe.70140","DOIUrl":"https://doi.org/10.1111/jfpe.70140","url":null,"abstract":"<p>The impact of vibration or altitude on set-style yogurt after production was assessed on a technology platform simulating the conditions encountered during road and air transportation. Rheological (apparent viscosity, firmness, stress relaxation, frequency dependence of elastic, and viscous moduli) and physicochemical (pH and syneresis) properties of yogurts were evaluated for 22 days. Noninvasive methods (visible near-infrared reflectance and nuclear magnetic resonance) were also evaluated. The rheological and physicochemical properties were not significantly affected by altitude or vibration compared with control yogurt (no treatment). Apparent viscosity, firmness, and frequency dependence of both moduli significantly increased by 13%, 5%, and 3%, respectively, during storage, probably due to gel restructuring. The transverse relaxation time constant <i>T</i>₂₁, measured by nuclear magnetic resonance, significantly decreased by 13% in control and altitude conditions after 22 days. Yogurt with vibration condition showed constant <i>T</i>₂₁ values, suggesting that vibration affected the restructuring process of yogurt during storage. Both noninvasive techniques were able to significantly differentiate (<i>p</i> &lt; 0.01) yogurts with postproduction treatments from control (69.2% and 87.0% accuracy) by partial least squares-discriminant analysis. This was not observed with conventional methods. Predicted correlation between conventional and noninvasive methods by partial least squares regression was found with <i>R</i>^<i>2</i> cross-validation of 0.69 for visible near-infrared reflectance and pH, 0.83 for stress relaxation, 0.79 for firmness, and 0.73 for apparent viscosity with nuclear magnetic resonance. The better sensitivity of the noninvasive methods compared with conventional analysis offers potential for the detection of quality control deviation in set-style yogurts during transportation.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144833185","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":"Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling","authors":"Abdullah Kurt,&nbsp;Mustafa Şamil Argun","doi":"10.1111/jfpe.70192","DOIUrl":"https://doi.org/10.1111/jfpe.70192","url":null,"abstract":"<div>\u0000 \u0000 <p>Roasting is the essential preliminary step in the production of sesame paste. In this study, the effect of air-fryer temperatures (170°C, 180°C, and 190°C) on the drying kinetics of sesame seeds was investigated as an innovative process in roasting. The drying kinetics of the thin layer model were studied, and the effective moisture diffusivity was evaluated using Fick's equation of diffusion. The thermodynamic parameters of the process were also established, including the enthalpy (Δ<i>H</i>), entropy (Δ<i>S</i>), and Gibbs free energy (Δ<i>G</i>). Additionally, the drying behavior of the samples was predicted by applying artificial neural network (ANN) methods. In conclusion, the Midilli et al. model was the one that best fitted the observed data, which represents the drying process. As the temperature increased, the <i>D</i>_eff value of sesame seeds demonstrated a significant increase from 1.49 to 1.78 × 10⁻⁷ m²/s. The activation energy (<i>E</i>_a) of sesame seeds was found to be 14.77 kJ/mol. As the drying temperature increased, the Gibbs free energy increased, and the enthalpy decreased. There was no effect of temperature on the negative entropy value (−0.345 kJ/mol K). The ANN model was able to predict the moisture content during the roasting process with an accuracy of 99.96%. Therefore, air frying could be recommended as an energy-efficient and promising approach to roasting sesame seeds.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144814795","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":"Mathematical and Numerical Modeling of Drying Tunisian Loquat Slices (Eriobotrya japonica L.) Fruits","authors":"Moncef Chouaibi","doi":"10.1111/jfpe.70178","DOIUrl":"https://doi.org/10.1111/jfpe.70178","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to examine a three-dimensional mathematical model for heat and mass transfer during hot-air convective drying of <i>Eriobotrya japonica</i> slices. The thermophysical, transport, and shrinkage properties of the slices were treated as variables, and an estimate of the effective moisture diffusivity (<i>D</i>_eff) was made, considering the Arrhenius-type relationship with temperature. Therefore, the obtained data showed that the modified Page was the best model that described the drying kinetic characteristics of Tunisian <i>E. japonica</i> fruits. Also, the simulated model was solved using the finite-element method, which was programmed by COMSOL Multiphysics. The selected model was validated by comparing it with experimental data, focusing on an air velocity of 1 m/s and temperatures of 50°C, 60°C, and 70°C, using the correlation coefficient (<i>R</i>²) and RMSE for analysis. In addition, the obtained results revealed that the moisture diffusivity (<i>D</i>_eff) ranged from 9.63 × 10⁻⁹ to 1.65 × 10⁻⁸ m²/s, which is dependent on the moisture ratio and dehydration temperature. The chosen model, which yielded concordance coefficients &gt; 0.99 for the moisture ratio and temperature, accurately predicted the experimental data. The model accurately described the heat and mass transfer processes during convective hot air drying, making it suitable for food drying applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144811064","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":"Smart Anthocyanin-Fortified Packaging: A Sustainable Approach to Protect Food From Ultraviolet-B Induced Damage","authors":"Vinay Kumar Pandey,&nbsp;Zaryab Shafi,&nbsp;Ashwini Kumar,&nbsp;Sarvesh Rustagi,&nbsp;Sudarshan Singh","doi":"10.1111/jfpe.70196","DOIUrl":"https://doi.org/10.1111/jfpe.70196","url":null,"abstract":"<div>\u0000 \u0000 <p>The demand for sustainable and functional packing solutions is increasing due to growing interest in natural bioactive compounds, such as anthocyanins for food protection, to increase food protection. Anthocyanins are plant-derived pigments with strong antioxidant and UV-absorbing properties, making them promising candidates for active packaging applications. UV-B radiation is the principal agent in food spoilage, and during storage, it leads to the degradation of nutrients, color changes, and health risks. Conventional synthetic additives and petroleum-based packaging materials often lack biodegradability and may release harmful substances while also offering limited protection against UV radiation. In contrast, anthocyanin-integrated bio-based packaging not only blocks UV-B exposure but also imparts antioxidant benefits that extend the shelf life of perishable foods. Recent approaches include the use of anthocyanins in bio-based polymers combined with matrices such as chitosan, polylactic acid (PLA), and starch-based films to produce alternative packaging materials with new functions. Anthocyanin-fortified packaging is a sustainable and multi-purpose solution for various applications for which UV-B-induced food degradation raises concerns. This review highlights the current advancements, functional properties, and potential applications of anthocyanin-based films in food packaging, emphasizing their role in improving food quality and promoting environmental sustainability.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782463","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":"The Interaction Analysis to Determination of Coating and Temperature on the Rehydration Properties of Dried Carrot Slices Covered With Edible Coating","authors":"Alev Akpinar Borazan,&nbsp;Ece Giray Tufan,&nbsp;Ömer Mete Koçkar","doi":"10.1111/jfpe.70203","DOIUrl":"https://doi.org/10.1111/jfpe.70203","url":null,"abstract":"<p>The effects of chitosan-based edible coatings on the rehydration properties of freeze-dried (FD) and vacuum-dried (VD) carrot slices were studied. Rehydration ratio (RR), water absorption capacity (WAC), dry matter holding capacity (DHC), and rehydration ability (RA) were assessed through the rehydration of dried samples at 25°C, 40°C, and 55°C. The research, which has not been previously reported in the literature, investigated the influence of dryer type, number of coatings, and temperature on the rehydration process, as well as the interactions among these factors. The highest RR was observed to be 4.42 for vacuum drying and 6.55 for freeze drying, specifically with the double coated (CH-2C) sample at a temperature of 55°C. One-way interaction analysis determined that both the dryer type and number of coatings significantly impacted the RR outcome, whereas temperature had no effect. Two-way interaction analysis determined that the interaction between dryer-coating and dryer-temperature factors had a significant effect on RR, whereas the interaction between number of coatings and temperature did not attain statistical significance. Three-way interaction analysis established that interactions involving dryer type, number of coatings, and temperature did not significantly affect RR. A factorial experimental design and statistical analysis were used to investigate the effects of dryer, number of coatings, and temperature variation on the RR. From the experimental results, it can be deduced that the dryer and coating impacted RR the most.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70203","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782464","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":"Machine Learning Models for the Prediction of Transmembrane Flux in Ultrasonication Assisted Microfiltration of Pretreated Orange Juice","authors":"Yumnam Nandan,&nbsp;Gasi Datta Sairam Sandeep,&nbsp;Nilesh Choudhary,&nbsp;Nabil Magbool Jan,&nbsp;K. S. M. S. Raghavarao","doi":"10.1111/jfpe.70208","DOIUrl":"https://doi.org/10.1111/jfpe.70208","url":null,"abstract":"<div>\u0000 \u0000 <p>The study investigates microfiltration with and without ultrasonication through experiments and machine learning models for evaluation and prior prediction of filtration performance. Clarification of orange juice using a 0.2 μm polyvinylidene fluoride membrane was carried out with various pre-treatment methods applied prior to microfiltration. The pre-treatments include centrifugation, enzyme treatment followed by centrifugation, and enzyme treatment followed by adsorption (bentonite, gelatin) along with centrifugation. Physicochemical analyses such as pH, total soluble solid (TSS), color, clarity, titratable acidity, viscosity, and density were performed for the fruit juice before and after the microfiltration process based on the best performance. Then, different machine learning models such as multilinear regression, polynomial regression, support vector regression, kernel ridge regression, artificial neural network, and random forest were used to predict the permeate volume of orange juice. Among the developed models, the random forest was found to yield an excellent prediction (<i>R</i>² = 0.89 ± 0.054) of permeate volume. Further, the time interval at which permeate volume was collected, the transmembrane pressure, was identified using Shapley analysis as the most influential feature contributing to model predictions predicting the filtration efficiency. Among the physicochemical properties, color values decreased from 2.62 (control) to 0.12, and clarity increased significantly (from 3.34% to 93.63%) in all the pre-treatments compared to control, while pH, TSS, and density almost remained the same. The findings illustrate that ultrasonication-assisted microfiltration with the combination of different pre-treatments using enzymatic treatment and adsorption employing fining agents has a significant impact on improving the performance of the microfiltration. Further, the practical applicability of random forest, artificial neural networks, support vector regression as well as polynomial regression has been demonstrated as an effective approach for the accurate prediction of the performance of microfiltration of orange juice.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773642","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":"Drying Kinetics and Quality Evaluation of Mace Under Solar, Vacuum, and Hot-Air Drying Methods","authors":"P. V. Alfiya,&nbsp;E. Jayashree,&nbsp;K. Anees,&nbsp;K. Sunisha","doi":"10.1111/jfpe.70212","DOIUrl":"https://doi.org/10.1111/jfpe.70212","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explored the impact of different drying methods namely solar-biomass, vacuum, and hot-air drying, on the drying characteristics, essential oil, oleoresin, and lycopene contents of mace. The research highlighted the importance of optimizing drying techniques to preserve the quality and bioactive compounds of mace, a valuable spice derived from nutmeg. Work compared drying efficiency and quality retention across the three drying methods. Experimental setup utilized a solar-biomass hybrid dryer with supplementary heating, alongside vacuum and hot-air dryers at temperatures of 45°C, 50°C, 55°C, and 60°C. The methodology involved measuring moisture reduction from an initial 55%–60% to a final 7%–8%, with vacuum drying achieving this in 4 h, hot-air drying in 6 h, and solar-biomass drying requiring 18 h. The drying process exhibited a falling rate period, with vacuum and hot-air drying reaching a maximum drying rate of 1.06 g/g dry mass·h, compared to 0.97 g/g dry mass·h for solar-biomass drying. Results revealed that vacuum-dried mace at 60°C yielded the highest essential oil (7.92%) and oleoresin (19.55%) contents, while hot-air-dried mace at 55°C had the lowest essential oil (7.63%) and oleoresin (18.44%). Solar-biomass-dried mace showed intermediate values (7.82% essential oil, 19.06% oleoresin). Lycopene content was highest in vacuum-dried mace (153.47 μg/mL), followed by hot-air (145.71 μg/mL) and solar-biomass (144.54 μg/mL) dried samples, indicating the superiority of vacuum drying in preserving bioactive compounds.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144782522","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":"Comprehensive Analysis of Energy Efficiency, Volatile Aroma Profile, Physicochemical and Sensorial Attributes in Relation to Different Drying Conditions for Ripe Banana Fruits","authors":"Paramasivam Suresh Kumar,&nbsp;Pramod Shelake,&nbsp;Subramaniyan Pushpavalli","doi":"10.1111/jfpe.70200","DOIUrl":"https://doi.org/10.1111/jfpe.70200","url":null,"abstract":"<div>\u0000 \u0000 <p>The declining availability of fossil fuels necessitates the development of sustainable and cost-effective food processing techniques that utilize renewable energy sources. Phase change materials (PCMs), recognized for their high thermal energy storage capacity and ability to regulate temperature through latent heat exchange, are increasingly utilized across various industries. This study compares the energy consumption and quality attributes of solar tunnel drying (SOD), PCM-based solar drying (PCMSD), and hot air oven drying (HAD) for the dehydration of whole ripe banana fruits, commonly known as banana figs. Among the drying methods evaluated, PCMSD demonstrated the highest energy efficiency, achieving a drying efficiency of 7.77% and a specific energy consumption of 2.90 × 10⁴ kJ/kg. In comparison, SOD showed a drying efficiency of 7.17% with a specific energy consumption of 3.14 × 10⁴ kJ/kg, while hot air drying recorded the lowest efficiency at 6.14% and the highest specific energy consumption of 3.60 × 10⁴ kJ/kg. PCMSD resulted in significantly higher (<i>p</i> &lt; 0.05) phenolic (118.77 mg/100 g) and flavonoid (62.74 mg/100 g) content than HAD &amp; SOD, while HAD resulted in a harder texture (795.52 g), followed by SOD (452.08 g) and PCMSD (324.63 g). Nevertheless, SOD showed higher springiness due to its slower drying rate, while PCMSD exhibited better resilience, preserving its internal structure. Key esters, such as n-Butyl acetate and 9-Octadecenoic acid (Z), were most concentrated in PCMSD (61.84%) and retained more aroma compounds, followed by SOD (60.4%) and HAD (54.38%). Regardless of the drying method, water activity varied with relative humidity, ranging from 0.45 at 10% RH to 0.86 at 95% RH, with an optimum relative humidity (55%–65%), resulting in better storage life and sensory attributes. Differences in physicochemical characteristics, texture, and volatile compounds among drying methods highlight the advantages of PCMSD in maintaining energy efficiency and product quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767885","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":"Postharvest Technologies Enhance Quality, Antioxidant Activity, Microbial Control, and Shelf-Life of Radish Sango Microgreens","authors":"Mahendra Gunjal,&nbsp;Jyoti Singh,&nbsp;Sawinder Kaur,&nbsp;Prasad Rasane","doi":"10.1111/jfpe.70209","DOIUrl":"https://doi.org/10.1111/jfpe.70209","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examines the effects of postharvest techniques, including washing treatments, packaging materials, and storage temperatures, on the quality, antioxidant properties, microbial load, and shelf life of radish sango microgreens stored at 5°C and 25°C. The washing treatments comprised citric acid, sodium hypochlorite, ethanol, calcium chloride, acetic acid, and distilled water, with unwashed samples serving as a control. Various packaging materials, including low-density polyethylene (LDPE), high-density polyethylene (HDPE), metalized polyester (MP), and polystyrene trays (PT), were assessed. Key quality parameters such as antioxidant activity (DPPH and FRAP), ascorbic acid, glucosinolate, anthocyanin, total phenols, flavonoids, pigments, and microbial load were analyzed. Microgreens stored at 5°C in MP packaging combined with calcium chloride, citric acid, or sodium hypochlorite exhibited reduced microbial proliferation and retained higher antioxidant levels. Conversely, storage at 25°C accelerated quality deterioration and increased microbial contamination, especially in PT packaging. Principal component analysis (PCA) indicated strong associations between antioxidant activity, bioactive compounds, and 5°C storage. The findings suggest optimal postharvest approaches to enhance the shelf life and commercial viability of microgreens.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144767263","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":"Food Wastes and By-Products as Valuable Ingredients for Processed Foods","authors":"Manonmani Kumaraguruparaswami,&nbsp;Deepak Subramani,&nbsp;Priyadarshini S R","doi":"10.1111/jfpe.70199","DOIUrl":"https://doi.org/10.1111/jfpe.70199","url":null,"abstract":"<div>\u0000 \u0000 <p>Food industries generate a significant amount of waste and by-products with the potential for valorization as ingredients for processed foods. The addition of pre-treated fruit and vegetable pomace powder into foods can enhance dietary fiber, vitamin C, phenolics, pigments, and many other antioxidants. Cereal and legume by-products like bran, pod, husk, and skin increase the protein, fiber, and mineral content. While whey can be used for its protein functionality, fish bone and eggshell can be used as calcium fortificants. However, the addition of food waste can also have negative effects on the structural properties, namely, specific volume of leavened bakery products, expansion index of hot extruded snacks, and physical stability of dairy foods and beverages. In general, use of no more than 10%–20% has been found acceptable by the consumers on a sensory basis. This review critically examine the composition of source-specific food wastes and by-products and also elaborate their impact on processed foods like bread, biscuits, cookies, cakes, muffins, dairy foods, beverages, and extruded products. Also, the review addresses the physical, chemical, and biological hazards that could enter the food stream through valorization of food waste were discussed.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751307","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}