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

Effect of Gradient Vacuum Pressure on Quality Parameters of Vacuum-Fried Bananas Chips 梯度真空压力对真空油炸香蕉片质量参数的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-12 DOI: 10.1111/jfpe.14773

Tran Cong Nam, Truong Khac Huy, Tran Cong Danh, Ngo Thao Suong, Le Thi Quynh Nhu, Quang D. Nguyen, Nguyen Duc Vuong

{"title":"Effect of Gradient Vacuum Pressure on Quality Parameters of Vacuum-Fried Bananas Chips","authors":"Tran Cong Nam, Truong Khac Huy, Tran Cong Danh, Ngo Thao Suong, Le Thi Quynh Nhu, Quang D. Nguyen, Nguyen Duc Vuong","doi":"10.1111/jfpe.14773","DOIUrl":"https://doi.org/10.1111/jfpe.14773","url":null,"abstract":"<div>\u0000 \u0000 <p>The effect of vacuum pressure mode has not been studied depth yet. Effect of vacuum pressure on the quality of vacuum-fried banana slices was studies in this work. Three vacuum frying processes were conducted and tested. Classically, two constant vacuum pressures 80 (CVF-80) and 180 mmHg (CVF-180) were applied in the frying process at 90°C. One novel frying method with gradient vacuum pressure (GVF) changed from 760 to 80 mmHg was conducted and adapted. The frying temperature was kept at 90°C. The frying processes were monitoring by moisture contents and 4% was generally accepted as moisture content of final product. Meanwhile, the frying times of CVF-80, CVF-180 and GVF were 50, 80 and 60 min, whereas the brightness values (<i>L</i>*) were corresponded to 71.07, 71.36, 67.25, respectively. The GVF samples were brightest with lowest hardness value (30.8 N) and the CVF-180 was darkest with highest hardness value (36.87 N). The microstructure analysis showed that the GVF increase in both size and number of pores in comparison with CVF. Additionally, based on the paired comparison sensorial test the GVF fried banana slices were crisper than CVF samples. Our results revealed that the GVF method improves the quality of vacuum-fried banana slices, thus it can be good alternative method for production of banana snack.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641906","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 Shelf-Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments 通过各种巴氏杀菌技术提高薏仁饮料的货架期：在 25°C 和 4°C 温度条件下采用热处理、脉冲光处理和微波处理的比较研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-11 DOI: 10.1111/jfpe.14776

Rishab Dhar, Snehasis Chakraborty

{"title":"Enhancing Shelf-Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments","authors":"Rishab Dhar, Snehasis Chakraborty","doi":"10.1111/jfpe.14776","DOIUrl":"https://doi.org/10.1111/jfpe.14776","url":null,"abstract":"<div>\u0000 \u0000 <p>The influence of thermal (95°C, 5 min), pulsed light (PL, 1.64 kJ/cm<sup>2</sup> available fluence) and microwave (MW, 2 kW, and 16 min ≈ 90°C final temperature) treatment on various quality attributes and shelf-life of bael (<i>Aegle marmelos</i>) beverage was investigated. The quality parameters under consideration included microbial growth, enzyme activity, bioactive components, sensory quality, and physicochemical properties. Effects of different packaging materials (ethyl vinyl alcohol (EVOH) and multilayered (ML) pouches) and storage temperatures (25°C and 4°C) were also explored. The rate of sample deterioration, loss of bioactive components, and sensory qualities increased with higher storage temperature. MW and thermal processing showed better storage stability based on the minimum microbial counts, enzyme activities, and minimal changes in soluble solids. Least sedimentation was seen in thermally treated samples. MW treatment was better in preventing alterations in pH and titratable acidity (at 25°C), reducing sugars, browning, and sensory acceptance. On 50th day at 4°C, higher total phenolic content (59%–64%), antioxidant capacity (69%–72%), and total carotenoid content (136%–139%) were obtained with the PL treatment. For both packaging materials, a shelf-life of 40–50 days (as per aerobic mesophile count ≤ 4.0 log CFU/mL) and 30 days (as per overall sensory acceptability > 5) at 4°C was obtained for thermal and microwave. As per AM count, shelf-life of PL irradiated beverages was 40 days, and according to sensory acceptability, it was 30 days. Overall, MW processed beverages stored in ML-pouches and at 4°C exhibited better shelf life and storage quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641843","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

Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective 利用多种亲水胶体改变果皮的质量属性：最新应用与未来展望

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-11 DOI: 10.1111/jfpe.14782

Masud Alam, Mansi Rawat, Sawinder Kaur, Basharat Nabi Dar, Vikas Nanda

{"title":"Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective","authors":"Masud Alam, Mansi Rawat, Sawinder Kaur, Basharat Nabi Dar, Vikas Nanda","doi":"10.1111/jfpe.14782","DOIUrl":"https://doi.org/10.1111/jfpe.14782","url":null,"abstract":"<div>\u0000 \u0000 <p>This study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit-based leathers. It highlights the significant impact of hydrocolloids in improving the techno-functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti-oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health-conscious food options.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641773","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

Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato 豇豆、高粱和橙肉甘薯生物加工面粉的流变、热和理化特性

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-10 DOI: 10.1111/jfpe.14777

Yusuf Olamide Kewuyemi, Chiemela Enyinnaya Chinma, Hema Kesa, Opeyemi Alabi, Eric Oscar Amonsou, Oluwafemi Ayodeji Adebo

{"title":"Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato","authors":"Yusuf Olamide Kewuyemi, Chiemela Enyinnaya Chinma, Hema Kesa, Opeyemi Alabi, Eric Oscar Amonsou, Oluwafemi Ayodeji Adebo","doi":"10.1111/jfpe.14777","DOIUrl":"https://doi.org/10.1111/jfpe.14777","url":null,"abstract":"<p>This study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish-brown cowpea, white sorghum and orange-fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ > G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear-thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (< 20 s<sup>−1</sup>). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14777","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641902","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

Headspace and Viscosity: Key Factors in the Thermal Processing of Tomato Paste (A CFD Study) 顶空和粘度：番茄酱热加工的关键因素（CFD 研究）

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-10 DOI: 10.1111/jfpe.14779

Mohsen Dalvi-Isfahan, Mahmood Mahmoodi-Eshkaftaki

{"title":"Headspace and Viscosity: Key Factors in the Thermal Processing of Tomato Paste (A CFD Study)","authors":"Mohsen Dalvi-Isfahan, Mahmood Mahmoodi-Eshkaftaki","doi":"10.1111/jfpe.14779","DOIUrl":"https://doi.org/10.1111/jfpe.14779","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the effects of headspace conditions (absence of headspace, full air, and full steam) and product viscosity (Brix values of 18 and 28) on the thermal processing of canned tomato paste. The results show that the presence of an air layer within the can's headspace significantly influences the temperature profile and the location of the slowest heating zone (SHZ), without markedly affecting the overall temperature magnitude. The Brix values, which indicate the paste's viscosity, are found to be crucial factors in heat transfer, with lower Brix values promoting convection and higher values favoring conduction. The average velocity for Brix 18 was approximately 10 times higher than that for Brix 28. Among the three main color parameters, the <i>a</i>* index experienced the most significant changes (maximum drop of 67%), while the <i>b</i>* index showed the least variation (maximum drop of 22%) during processing. The time required to reduce the number of bacteria to 10<sup>−6</sup> CFU/g at the cold point of tomato paste cans was 28% higher in the product with Brix 18 compared with Brix 28. These findings underscore the importance of considering headspace conditions and product viscosity to optimize thermal processing methods, thereby enhancing the safety and quality of canned tomato products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641681","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

Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization 抗氧化剂生物类黄酮的喷雾干燥微胶囊技术：文献计量分析、最新研究综述（2013-2023 年）及工艺优化

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14766

Wen Shan Chan, Khe Xin Teoh, Natalie Leong Joey, Mohamad Shazeli Che Zain

{"title":"Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization","authors":"Wen Shan Chan, Khe Xin Teoh, Natalie Leong Joey, Mohamad Shazeli Che Zain","doi":"10.1111/jfpe.14766","DOIUrl":"https://doi.org/10.1111/jfpe.14766","url":null,"abstract":"<div>\u0000 \u0000 <p>Spray drying has become a prevalent method for microencapsulating antioxidant bioflavonoids, offering cost-effectiveness and suitability for commercial nutraceutical production. Yet, challenges persist due to powder instability stemming from material compatibility issues and suboptimal operating conditions. A bibliometric analysis spanning 2013–2023 explored this research domain, revealing a burgeoning interest globally, notably from China, India, and Brazil. Keyword analysis highlighted prevalent themes like response surface methodology and process optimization, emphasizing maltodextrin's frequent use in encapsulation. Research delved into critical parameters such as wall material selection, compound-to-wall ratio, and operational optimization encompassing flow rate and inlet temperature. These insights drive advancements in spray drying technology, enabling the production of premium-quality nutraceutical ingredients while addressing stability concerns. This research underscores the significance of optimizing spray drying processes to enhance the efficacy and shelf life of bioflavonoid-based nutraceuticals for commercial viability.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641556","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

Research on Fluidizing of Swirling Transport of Bulk Grain Based on Gas–Solid Coupled Bin Pump 基于气固耦合仓泵的散粒漩涡输送流化研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14750

Hanshan Zhang, Yongxiang Li, Xuemeng Xu, Wenji Wei, Hai Hao Song, Kun Shang

{"title":"Research on Fluidizing of Swirling Transport of Bulk Grain Based on Gas–Solid Coupled Bin Pump","authors":"Hanshan Zhang, Yongxiang Li, Xuemeng Xu, Wenji Wei, Hai Hao Song, Kun Shang","doi":"10.1111/jfpe.14750","DOIUrl":"https://doi.org/10.1111/jfpe.14750","url":null,"abstract":"<div>\u0000 \u0000 <p>To improve the fluidization state of bulk grain in the bin pump in the conveying process, save the time of sending material and improve the conveying efficiency. Add the swirling device at the inlet of the bin pump, and use computational fluid dynamics (CFD) to simulate the key parts of the axial flow pneumatic conveying bulk grain particle system and the bin pump to introduce the swirling technology bin pump. Comparison of the two under the same conditions swirling pneumatic conveying pressure of 0.25MPa, 0.3MPa and 0.35MPa when the material length of 13s, 10s, 8s, respectively, compared with the axial conveying material speed were increased by 18.6%, 28.9%, 20.1%; from the inlet of the lead pipe to the exit of the pressure was reduced by 94.58%, 94.55% and 94.65%; the inlet and the outlet of the pressure were reduced by 94.65%; the inlet and the outlet of the pump were reduced by 94.58% and 94.55%, respectively. 94.65%; the gas-solid two-phase velocity at the inlet and outlet were improved compared with axial pneumatic conveying, in which the gas-phase velocity at the inlet was increased by 81.4% on average, the gas-phase velocity at the outlet was increased by 67.6% on average, the particle velocity at the inlet was increased by 28.9% on average, and the particle velocity at the outlet was increased by 29.2% on average. Through the experiments to compare the two conveying methods, in 0.25MPa, 0.30MPa and 0.35MPa three different pressures under the time used to send material. Swirling pneumatic conveying material speed increased by 19.5%, 30.1%, 23.9%, respectively, the swirling pneumatic conveying material rate is higher than the axial flow pneumatic conveying and the material process is stable.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641559","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

Autoencoder-Based Eggshell Crack Detection Using Acoustic Signal 利用声学信号进行基于自动编码器的蛋壳裂纹检测

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14780

İsmail Yabanova, Zekeriya Balcı, Mehmet Yumurtacı, Tarık Ünler

{"title":"Autoencoder-Based Eggshell Crack Detection Using Acoustic Signal","authors":"İsmail Yabanova, Zekeriya Balcı, Mehmet Yumurtacı, Tarık Ünler","doi":"10.1111/jfpe.14780","DOIUrl":"https://doi.org/10.1111/jfpe.14780","url":null,"abstract":"<div>\u0000 \u0000 <p>Breaks or cracks in eggshells offer substantial food safety issues. Bacteria and viruses, in particular, are more likely to enter the egg through breaks and cracks, increasing the risk of food poisoning. Furthermore, deformations in the shell may compromise the integrity of the protective shell, exposing the egg to more external variables and causing it to lose freshness and decay faster. To reduce such hazards, this research created an innovative crack detection system based on an autoencoder (AE) that uses acoustic signals from eggshells. A system that creates an acoustic effect by hitting the eggshell without damaging it was designed, and these effects were recorded through a microphone. Acoustic signal data of size 1 × 1000 was fed into k nearest neighbor (kNN), decision tree (DT), and support vector machine (SVM) classifiers. AE was employed to reduce data size in order to accommodate the raw data's unique features. This AE model, which reduces data size, was used with many classifiers and was able to accurately distinguish between intact and cracked eggs. The built AE-based classifier model completed the classification procedure with 100% accuracy, including microcracks that are invisible to the naked eye.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641554","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

Determination of Friction Characteristics of Corn Ears at Varying Factors in Mechanical Peeling 测定机械剥皮中不同因素下玉米果穗的摩擦特性

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14764

Zhenye Li, Jun Fu, Xiwen Luo, Qiankun Fu, Zhi Chen, Luquan Ren

{"title":"Determination of Friction Characteristics of Corn Ears at Varying Factors in Mechanical Peeling","authors":"Zhenye Li, Jun Fu, Xiwen Luo, Qiankun Fu, Zhi Chen, Luquan Ren","doi":"10.1111/jfpe.14764","DOIUrl":"https://doi.org/10.1111/jfpe.14764","url":null,"abstract":"<div>\u0000 \u0000 <p>In view of the low bract removal and high corn ear damage in the operation of the current peeling device, this work aimed to accurately measure the coefficients of friction (COFs) involved between peeling rollers and corn ears during the corn peeling. Consequently, the movement state of corn ear in a peeling device and the friction behavior involved were analyzed, and the mechanical model was established. Friction tests were conducted by using the modified tilting table, the modified direct shear apparatus, and the self-built rolling friction apparatus. The value range and change rule of the COFs between corn ears and peeling rollers were obtained. Linear regression models were described for the COFs depending on moisture content. The results show that the coefficient of static friction (COSF) was 0.391–1.396, the coefficient of sliding friction (CODF) was 0.398–1.318, and the coefficient of rolling friction (CORF) was 0.119–0.377. All COFs were positively correlated with moisture content. Besides, the COFs of two rubber rollers were significantly larger than that of the steel roller. Among the two rubber rollers, the COFs were higher between the fish scale rubber roller and bare corn ears and were lower between the fish scale rubber roller and corn ears with bracts. This meant that the fish scale rubber roller was more likely to cause seed damage under the same conditions. Knowledge concerning these coefficients is believed to provide data support for the improvement and optimization of corn peeling devices.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641555","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

Improving Mass Transfer by Vacuum Impregnation During Osmotic Dehydration of Ripe Kadamb (Neolamarckia cadamba) Fruit 通过真空浸渍改善成熟卡当布（Neolamarckia cadamba）果实在渗透脱水过程中的传质效果

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14763

Tarak Chandra Panda, Venkatraman Bansode, Samuel Jaddu, Madhuresh Dwivedi, Rama Chandra Pradhan, Dibyakanta Seth

{"title":"Improving Mass Transfer by Vacuum Impregnation During Osmotic Dehydration of Ripe Kadamb (Neolamarckia cadamba) Fruit","authors":"Tarak Chandra Panda, Venkatraman Bansode, Samuel Jaddu, Madhuresh Dwivedi, Rama Chandra Pradhan, Dibyakanta Seth","doi":"10.1111/jfpe.14763","DOIUrl":"https://doi.org/10.1111/jfpe.14763","url":null,"abstract":"<div>\u0000 \u0000 <p>Kadamb (<i>Neolamarckia cadamba</i>) is an underutilized fruit which has many nutritional and medicinal properties. The literature availability on utilization of kadamb as food is scarce. The present work was carried out to find the effect of vacuum impregnation during osmotic dehydration on the quality of kadamb fruit (<i>Neolamarckia cadamba</i>) candy (KC). The vacuum impregnation at 100 mbar for 15 min, brix value of hypertonic solution at 60°, 65°, 70°, and 75°, and time of osmotic dehydration 24, 36, 48, and 72 h were taken as variables in the process. Mass transfer parameters like water loss, solute gain, and weight reduction for all samples were calculated. The treatment with 75° Brix, 48 h, 100 mbar vacuum for 15 min got best results with more water loss (67.48% ± 1.11%), solute gain (19.63% ± 0.32%), and less weight reduction (40.51% ± 0.39%), respectively. No microbial load was found in the developed candy. Infrared (IR) spectrum, texture profile analysis, and field emission scanning electron microscopy tests revealed the availability of compounds, textural and microstructure of KC, respectively. The candy prepared from 75° Brix, 48 h, 100 mbar vacuum for 15 min has the highest organoleptic scores. The prepared candy cubes were packed into low-density polyethylene (LDPE) pouches and stored under ambient conditions, and the quality changes during storage were studied.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641553","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