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

β-Carotene-Loaded Pickering Emulsion-Filled Gel: Role of Whey Protein-Cress Seed Gum Nanoparticle and Sodium Alginate Gel in Physicochemical and In Vitro Gastrointestinal Behavior

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-22 DOI: 10.1111/jfpe.70048

Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Miguel A. Cerqueira

{"title":"β-Carotene-Loaded Pickering Emulsion-Filled Gel: Role of Whey Protein-Cress Seed Gum Nanoparticle and Sodium Alginate Gel in Physicochemical and In Vitro Gastrointestinal Behavior","authors":"Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Miguel A. Cerqueira","doi":"10.1111/jfpe.70048","DOIUrl":"https://doi.org/10.1111/jfpe.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, an emulsion-filled gel (EFG) was developed and used for the delivery of β-carotene. Pickering emulsions stabilized by whey protein-cress seed gum (WPC-CSG) nanoparticles were dispersed at three different concentrations (10%, 15%, and 20%) in a 4% sodium alginate network. To identify the optimal Pickering emulsion concentration, EFGs incorporating 10-EFG, 15-EFG, and 20-EFG (corresponding to 10%, 15%, and 20% Pickering emulsions) were evaluated. Finally, the effect of CaCl<sub>2</sub> concentrations (1%, 2%, 4%, and 6%) on EFG properties was evaluated. Rheological studies revealed that adding 15% of Pickering emulsion formed a more elastic gel (G′ = 454.76 Pa) when compared with 10% and 20%. β-carotene release from EFGs containing 20%, 15%, and 10% (v/v) Pickering emulsion was 83.66%, 87.33%, and 74.33%, respectively. 15% Stability studies demonstrate that the use of a gel significantly enhanced Pickering emulsion stability, extending it from two to five months.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118310","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

Emerging Trends in Food Process Engineering: Integrating Sensing Technologies for Health, Sustainability, and Consumer Preferences

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-20 DOI: 10.1111/jfpe.70035

Mir Waqas Alam, Jothi Vinoth Kumar, Mohammed Awad, P. Saravanan, Noorah Saleh Al-Sowayan, Pitcheri Rosaiah, M. Sherlin Nivetha

{"title":"Emerging Trends in Food Process Engineering: Integrating Sensing Technologies for Health, Sustainability, and Consumer Preferences","authors":"Mir Waqas Alam, Jothi Vinoth Kumar, Mohammed Awad, P. Saravanan, Noorah Saleh Al-Sowayan, Pitcheri Rosaiah, M. Sherlin Nivetha","doi":"10.1111/jfpe.70035","DOIUrl":"https://doi.org/10.1111/jfpe.70035","url":null,"abstract":"<div>\u0000 \u0000 <p>The food processing industry, a significant global economic driver, encompasses diverse sectors ranging from agriculture to food service and is currently undergoing transformative changes fueled by engineering innovations, evolving consumer preferences, and regulatory demands. Cutting-edge advancements in food technology, such as precision agriculture, intelligent packaging, and advanced food processing methods like high-pressure processing and 3D food printing, are revolutionizing efficiency and sustainability. These innovations are reducing waste, improving food safety, and enhancing traceability throughout the supply chain. Simultaneously, consumer demands for healthier, sustainable, and ethically produced food are reshaping product offerings. Emerging trends include functional foods, clean labels, plant-based diets, personalized nutrition, and allergen-free products, all reflecting a focus on health and wellness. Sustainability remains a critical priority, with emphasis on eco-friendly farming practices, food waste reduction, and biodegradable or recyclable packaging solutions. Digital technologies like IoT, blockchain, artificial intelligence, and robotics are enhancing operational efficiency and transparency. Intelligent food packaging featuring embedded sensors for monitoring freshness and quality is further bolstering consumer confidence and supply chain efficiency. These advancements position the food processing industry to address global challenges, ensuring food security, safety, and sustainability while adapting to dynamic market demands.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing Microwave-Assisted Vacuum Freeze-Drying Efficiency and Quality of Pineapple Slices Through Osmotic Dehydration and Ultrasonic Pretreatment 通过渗透脱水和超声波预处理提高微波辅助真空冷冻干燥菠萝片的效率和质量

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-19 DOI: 10.1111/jfpe.70010

Wei-Mon Yan, Xuan-Lin Chen, Bo-Lin Chen, Uzair Sajjad, Tian-Hu Wang, Mohammad Amani

{"title":"Enhancing Microwave-Assisted Vacuum Freeze-Drying Efficiency and Quality of Pineapple Slices Through Osmotic Dehydration and Ultrasonic Pretreatment","authors":"Wei-Mon Yan, Xuan-Lin Chen, Bo-Lin Chen, Uzair Sajjad, Tian-Hu Wang, Mohammad Amani","doi":"10.1111/jfpe.70010","DOIUrl":"https://doi.org/10.1111/jfpe.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>This article investigates the use of osmotic dehydration and ultrasonic pretreatment to improve the efficiency of vacuum freeze-drying (FD) and microwave-assisted vacuum freeze-drying (FD-VMD) methods. The study examines the influence of pretreatment time, osmotic solution concentration, and ultrasonic power on the moisture content of the pineapple samples. The results show that osmotic dehydration pretreatment can reduce moisture content and weight by up to 15.2% and 8.36%, respectively, while increasing sugar content by 7.5°Bx. Ultrasonic pretreatment is even more effective, with moisture content and weight decreasing by up to 37.5% and 19.45%, respectively, and sugar content decreasing by 4.1°Bx. The FD process shows no significant difference in moisture curve between pretreated and untreated samples, but the pretreated samples have a lower initial moisture content, leading to a potential 35.01% reduction in drying time. The study also evaluates the quality of the dried samples using eight performance indicators, finding that osmotic dehydration pretreatment improves sugar content, crispiness, and flavor, whereas ultrasonic pretreatment enhances rehydration rate, reduces final moisture and sugar content, and results in a softer texture. Additionally, pretreatment significantly reduces drying time and energy consumption, particularly ultrasonic pretreatment with a 120 W power and 40-min duration, significantly reduces drying time and energy consumption by up to 30.02%. These findings demonstrate the positive impact of pretreatment on the energy efficiency and quality of pineapple slices under the FD-VMD process.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116721","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

Sequential Pre-Treatment Strategies to Improve Papaya Drying: Impact on Mass Transfer, Morphology, and Rehydration Rate

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-19 DOI: 10.1111/jfpe.70039

Thalis Leandro Bezerra de Lima, Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Shênia Santos Monteiro, Julianna Gomes da Silva Figueira, Katiane Araújo do Bomfim, Matheus Augusto de Bittencourt Pasquali, Josivanda Palmeira Gomes, Ana Paula Trindade Rocha

{"title":"Sequential Pre-Treatment Strategies to Improve Papaya Drying: Impact on Mass Transfer, Morphology, and Rehydration Rate","authors":"Thalis Leandro Bezerra de Lima, Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Shênia Santos Monteiro, Julianna Gomes da Silva Figueira, Katiane Araújo do Bomfim, Matheus Augusto de Bittencourt Pasquali, Josivanda Palmeira Gomes, Ana Paula Trindade Rocha","doi":"10.1111/jfpe.70039","DOIUrl":"https://doi.org/10.1111/jfpe.70039","url":null,"abstract":"<div>\u0000 \u0000 <p>Papaya cubes were subjected to freezing–thawing, ethanol, and ethanol solution containing ferulic acid and caffeic acid, both individually and in combination, as pre-treatments for convective drying (60°C). Empirical and diffusional models were used to describe the drying process. In addition, energy consumption, firmness, total phenolic compounds (TPC), carotenoids, water adsorption isotherms, morphology, and the rehydration profile of the dehydrated cubes were also evaluated. The results revealed that all pre-treatments reduced drying time, ranging between 810 and 1170 min, and energy consumption (6.80–12.77 kWh/kg). According to the mass transfer models, effective diffusivity (1.37–5.18 × 10<sup>−10</sup> m/s<sup>2</sup>) and convective mass transfer coefficient (1.04–3.11 × 10<sup>−5</sup> m/s) were significantly influenced by process conditions. The combined pre-treatments, particularly sequential freezing–thawing with ferulic acid solution (S8), significantly enhanced the retention of bioactive compounds in the dehydrated papaya cubes, achieving TPC and carotenoid levels 4.2 and 2.8 times higher than the control, respectively. Regarding water adsorption isotherms, the Peleg model showed the best fit (<i>R</i><sup>2</sup> > 0.9972, <i>p</i> < 1.76%), being classified as Type II. Scanning electron microscopy (SEM) images of the dried samples revealed the formation of cavities and irregular surfaces due to the pre-treatments, which significantly influenced the increase in rehydration rate, resulting in faster moisture absorption and the restoration of initial texture and volume.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116722","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

Efficacy of Chitosan-Cloisites—Nanocomposite as Sustainable Coatings on Storage Stability of Fresh Eggs

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-19 DOI: 10.1111/jfpe.70014

Orhan Atakan, Cengiz Caner, Muhammed Yüceer

{"title":"Efficacy of Chitosan-Cloisites—Nanocomposite as Sustainable Coatings on Storage Stability of Fresh Eggs","authors":"Orhan Atakan, Cengiz Caner, Muhammed Yüceer","doi":"10.1111/jfpe.70014","DOIUrl":"https://doi.org/10.1111/jfpe.70014","url":null,"abstract":"<div>\u0000 \u0000 <p>Fresh eggs can quickly lose their high quality if the necessary care is not taken during storage. Biocoating the fresh eggs may be a valuable option. The current study focused on developing sustainable chitosan biocoatings by adding different Cloisite clays (Cloisite 15A, 20A, and 30B) into chitosan biocoatings to seek enhancement effects on the fresh eggshell storability. The variables measured were weight loss (WL), Haugh unit (HU), yolk index, pH measurements, soluble solids, relative whipping capacity and foam stability, color analysis, lipid oxidation, viscosity, and eggshell breaking strength. The coatings increased the eggshell's storability by sealing its pores, which decreased breakage and minimized mass transfer. As a result, the lower WL occurred in the Cloisite-coated groups. The WL, which was 6.63% in the control group, was 3.63% in the group coated with chitosan-Cloisite15A combination at week 4. The HU of samples with chitosan-Cloisite15A and chitosan-Cloisite20A (60.14) had the highest HU, significantly. Chitosan-Cloisite 30B (58.78), pure chitosan (53.85), while the control (45.60) was the lowest HU. The TBARS values were measured as follows: control 1.01; chitosan 0.61, chitosan-Cloisite15A 0.39, chitosan-Cloisite20A 0.42, and chitosan-Cloisite30B 0.47 mg of malondialdehyde/kg. Cloisite15A were found to be the most effective for improving storage stability and Cloisite30 B for enhancing breaking strength. Biocoatings with Cloisite (15A, 20B, and 30B) could enhance qualities for at least 2 weeks longer.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116464","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

Production of Sustainable Food Ingredients From Watermelon Wastes Using Drum-Drying

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-16 DOI: 10.1111/jfpe.70040

Ahmet Gorgulu, Yasin Furkan Gorgulu

{"title":"Production of Sustainable Food Ingredients From Watermelon Wastes Using Drum-Drying","authors":"Ahmet Gorgulu, Yasin Furkan Gorgulu","doi":"10.1111/jfpe.70040","DOIUrl":"https://doi.org/10.1111/jfpe.70040","url":null,"abstract":"<p>Watermelon is among the most widely cultivated fruits globally, yet it suffers a high waste rate of 45% due to its short shelf life. In 2023, global watermelon production reached 99.7 million tons, with China and Türkiye contributing 60.1 million and 3.5 million tons, respectively. This study explores the potential of processing discarded watermelons into long-lasting food ingredients to mitigate waste and enhance sustainability. Two test samples were developed: one combining watermelon pulp with flour, and another incorporating both watermelon pulp and rind with flour. The research also highlights the underutilized potential of watermelon rind as a valuable food ingredient. Experiments using a drum dryer produced ingredients with a moisture content of 3.40–3.77 g/100 g and water activity of 0.361–0.37, ensuring an extended shelf life. The new ingredients, rich in sugars and dietary fiber, offer a sustainable, natural alternative for industrial applications and can be produced 15.8%–19.1% cheaper than the value of their components. Redirecting 45% of global watermelon waste into food ingredients could potentially offset 2.7 million tons of CO2e emissions globally and 94,500 tons of CO2e in Türkiye annually. This study not only provides a sustainable solution to watermelon waste but also emphasizes efficient agricultural land use, reduced carbon emissions, minimized water consumption, and higher-quality product development. By transforming a frequently discarded by-product into valuable food ingredients, this research supports global sustainability efforts and promotes innovative approaches to reducing food waste.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115635","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

Determination of Time Required for 5 Log Reduction of Foodborne Pathogens by High Hydrostatic Pressure Processing in Foods

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-16 DOI: 10.1111/jfpe.70044

Sencer Buzrul, Mehmet Furkan Cam

{"title":"Determination of Time Required for 5 Log Reduction of Foodborne Pathogens by High Hydrostatic Pressure Processing in Foods","authors":"Sencer Buzrul, Mehmet Furkan Cam","doi":"10.1111/jfpe.70044","DOIUrl":"https://doi.org/10.1111/jfpe.70044","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>High hydrostatic pressure (HHP) is a nonthermal preservation technology for inactivating foodborne pathogens and spoilage organisms. The commercial use of HHP is generally performed at pressures of 400–600 MPa, at ambient initial temperature for less than 6 min. Moreover, at least 5 log<sub>10</sub> reduction of target pathogen is required for safe HHP-treated foods. Literature data of foodborne pathogens (<i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Salmonella</i> spp., etc.) were collected based on these ranges and information (<i>P</i>: 400–600 MPa, <i>T</i>: 4°C–25°C, <i>t</i> ≤ 6 min) and were described by the reparameterized Weibull model to find times required for 5 log<sub>10</sub> of target pathogens together with their confidence limits. Results indicated that pressure values of even 400–450 MPa were sufficient to obtain 5 log<sub>10</sub> reduction for times ≤ 6 min for high acid foods. Furthermore, 600 MPa treatment, which is generally used by the industry, is a robust and efficient application as holding times less than 5 min were generally enough to obtain 5 log<sub>10</sub> reduction for most of the pathogens. Nevertheless, for some pathogens in milk, such as <i>E</i>. <i>coli</i> and <i>Stapylococcus</i> <i>aureus</i>, higher holding times of > 10 min were necessary which was not practical for a commercial HHP application. Conditions for microbial HHP studies generally do not match with industrial HHP applications. However, data selection criteria in this study were based on commercial applications. Information provided in this study would be beneficial for researchers as well as for HHP food processors for designing future studies and HHP treatments.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115634","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

Influence of Opening Size and Position on the Performance of Forced-Air Precooling of Apples

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-16 DOI: 10.1111/jfpe.70024

Xiaozhuan Chen, Yunpeng Wang, Wei Sheng, Haikun Zheng, Maierzukejiang Bayizi, Shishun Pan, Sikai Liu, Dong Li

{"title":"Influence of Opening Size and Position on the Performance of Forced-Air Precooling of Apples","authors":"Xiaozhuan Chen, Yunpeng Wang, Wei Sheng, Haikun Zheng, Maierzukejiang Bayizi, Shishun Pan, Sikai Liu, Dong Li","doi":"10.1111/jfpe.70024","DOIUrl":"https://doi.org/10.1111/jfpe.70024","url":null,"abstract":"<div>\u0000 \u0000 <p>In this article, to investigate the comprehensive influence of the opening size and location of the packing box on precooling performance, a simulation model of precooling with 20 opening parameters is established based on computational fluid dynamics. There are six openings on one side of the box, 12 in total, with 5 opening positions (Cases 1–5) and 4 opening sizes, each with an opening size and corresponding total opening area of 15 mm (2120 mm<sup>2</sup>), 30 mm (8482 mm<sup>2</sup>), 45 mm (19,085 mm<sup>2</sup>), and 60 mm (33,929 mm<sup>2</sup>). The results show that when the diameter of the opening is 15–60 mm, increasing the opening increases the precooling time, and Case 4, which moves the position of the openings on both sides to the left and right, reduces the precooling time. Increasing the opening does not necessarily improve precooling uniformity at different opening positions. Case 5, with the position of the two side openings moved toward the center, had the worst precooling uniformity for each opening size. The larger the opening, the lower the precooling energy consumption for a given opening position. This is because the reduction in power at increased opening is much greater than the increase in precooling time. When the opening size is certain, the reasonable opening position can reduce the precooling energy consumption. Case 4, 30 mm is more balanced overall. Therefore, the opening parameter has a large impact on the precooling performance, and it is necessary to select the opening parameter reasonably for different requirements.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115563","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

The Development of Intelligent Film From Crosslinked–Acylation Cassava Starch and Purple Sweet Potato Anthocyanin for Monitoring Indian Mackerel Fish Freshness

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-13 DOI: 10.1111/jfpe.70043

Noer Abyor Handayani, Aprilina Purbasari, Siswo Sumardiono, Alfan Fatir Fatikah, Fahma Nurrudina

{"title":"The Development of Intelligent Film From Crosslinked–Acylation Cassava Starch and Purple Sweet Potato Anthocyanin for Monitoring Indian Mackerel Fish Freshness","authors":"Noer Abyor Handayani, Aprilina Purbasari, Siswo Sumardiono, Alfan Fatir Fatikah, Fahma Nurrudina","doi":"10.1111/jfpe.70043","DOIUrl":"https://doi.org/10.1111/jfpe.70043","url":null,"abstract":"<div>\u0000 \u0000 <p>Edible coatings and films have gained significant interest due to their ability to extend the shelf life of fresh products. This research aimed to develop a novel indicator film using crosslinked–stearic acid acylation-modified cassava starch and anthocyanin extracts, both of which can be utilized to create solid matrices that are safe for consumption. The physical properties of the films improved with the use of modified starch, exhibiting a stronger tensile strength (from 0.96 to 1.02 MPa). Additionally, flexibility increased from 121% to 129%, and the water vapor transmission rate was significantly reduced from 5.86 to 1.79 g/m<sup>2</sup>/h. Anthocyanin extracts also contributed to improvements in flexibility and reductions in water vapor transmission rate. Differential scanning calorimetry analysis indicated an increase in the film's thermal stability, with a transition temperature shifting from 276°C to 299°C, attributing to changes in the starch characteristics following modification. Fourier transform infrared spectroscopy revealed alterations in the molecular interactions between the C<span></span>H and CC groups. The application of these edible films for storing and monitoring Indian mackerel fish meat demonstrated consistent results, particularly in terms of color change due to an increase in pH levels (from 7 to 8.5 over 2 days). Furthermore, TVB-N levels in fish meat covered with the edible film were successfully reduced from 71 to 46 mg/100 g over the same period. These findings indicate that the films can function as intelligent food packaging, possessing antioxidant properties beneficial for human health while being biodegradable, thus reducing their environmental impact.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114523","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

CFD-DEM Simulation Study on Heat and Mass Transfer of Wheat Particles in Gas–Solid Fluidized Bed

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-09 DOI: 10.1111/jfpe.70036

Kaimin Yang, Xin Li, Yuancheng Wang, Xinming Du

{"title":"CFD-DEM Simulation Study on Heat and Mass Transfer of Wheat Particles in Gas–Solid Fluidized Bed","authors":"Kaimin Yang, Xin Li, Yuancheng Wang, Xinming Du","doi":"10.1111/jfpe.70036","DOIUrl":"https://doi.org/10.1111/jfpe.70036","url":null,"abstract":"<div>\u0000 \u0000 <p>Understanding the physical phenomena during fluidized bed drying is crucial. In this study, the dispersion and drying behavior of wheat particles under different fitting models were studied based on Computational Fluid Dynamics–Discrete Element Method. The impact of air parameters on heat and moisture transfer was revealed. The results indicate that the particle dispersion coefficient ranges from 10<sup>−3</sup> to 10<sup>−1</sup> m<sup>2</sup> s<sup>−1</sup>. The drying non-uniformity in the fluidized bed increases with time, while the heating rate gradually decreases. The accumulation of particles in the bottom region is identified as the primary cause of drying non-uniformity. For the 5S and 7S models, the standard deviation of particle moisture distribution and bed heating rate during drying differs by ~1%. Air temperature emerges as the key factor affecting drying rate, and variations in air velocity can mitigate the non-uniformity of drying in the fluidized bed. These findings contribute to optimizing fluidized bed drying systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113831","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