Journal of Food Process Engineering最新文献

{"title":"Development of an Economic and Portable Ohmic Heater Using RSM and ANN Statistical Models and Validating Its Performance for Preserving Nourished Moringa Leaves","authors":"Aparajita Priyadarshini,&nbsp;Kalpana Rayaguru,&nbsp;Sonali Das,&nbsp;Soumya Ranjan Purohit,&nbsp;Vasudha Sharma,&nbsp;Sourav Chakraborty,&nbsp;Achyuta Kumar Biswal,&nbsp;Pramila Kumari Misra","doi":"10.1111/jfpe.70061","DOIUrl":"https://doi.org/10.1111/jfpe.70061","url":null,"abstract":"<div>\u0000 \u0000 <p>Ohmic heating is a thermal method of preserving food that uses electric current to produce high-quality food products with minimum sensory, nutritional, and structural changes. In this study, we developed an affordable and portable ohmic heater by statistically modeling its volumetric heating profile. We evaluated the performance by blanching <i>Moringa oleifera</i> (Moringa) leaves, a beneficial tree with significant nutritional and medicinal properties in its various parts. The fabricated heater functioned with a 60 Hz frequency and an AC electric source for the voltage supply. Five digital thermometers recorded the uniform temperature at different positions of the ohmic chamber every 30 s for 180 s, and the temperature profile was modeled using two statistical models, namely, the response surface method in Design Expert 7.0 and an artificial neural network in MATLAB 15.0 software. Uniform volumetric heating was confirmed empirically at the combination of four voltage gradients (10, 15, 20, and 25 V/cm) with three sodium salt concentrations (0.5%, 1.0%, and 1.5%) as food probes. The predicted heating parameters from statistical models were then employed to blanch Moringa leaves for extended storage. The nutritional properties of ohmic-blanched Moringa leaves were compared with the fresh and steam-blanched samples. The ohmic-blanched leaves were found to retain nutrients substantially higher compared to the steam-blanched leaves. The carbohydrate, protein, ascorbic acid, carotenoid, phenol, flavonoid, and iron content in ohmic-blanched leaves were found to be 14.6 ± 1.67 g/100 g, 6.3 ± 0.2 g/100 g, 135.07 ± 1.35 mg/100 g, 95.43 ± 1.4 mg/g, 37 ± 1 mg GAE/g, 28.03 ± 1.64 mg QE/g, and 15.1 ± 0.26 mg/g, respectively. Further, the carbohydrate, flavonoid, and iron content were higher in the ohmic-blanched sample than in the fresh leaves. Overall, our findings indicate that small-scale industries and homemakers could use the ohmic heater we fabricated to effectively preserve Moringa leaves, particularly food materials, retaining their nutritional values.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530260","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":"Exploring the Impact of Moderate Electric Field Treatment on Grape Juice: Physicochemical Characteristics and Microbial Reduction","authors":"Rajeswari,&nbsp;R. Vidyalakshmi,&nbsp;Mahendran Radhakrishnan,&nbsp;M. Tito Anand","doi":"10.1111/jfpe.70067","DOIUrl":"https://doi.org/10.1111/jfpe.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>Grape juice, a non-alcoholic and non-fermented beverage, is known for its health benefits primarily due to its diverse phenolic compounds. Effective preservation methods are crucial for preventing spoilage by microorganisms and enzymes, ensuring safety, and extending shelf life. A nonthermal technology called Moderate electric field (MEF) treatment presents a promising approach for preserving liquid food quality and safety with slight effects on its functional and sensory attributes. This study investigated the MEF effect on the physicochemical attributes and microbial reduction of grape juice. The MEF reactor, operating at a frequency of 50 Hz, treated raw grape juice at different voltages (125, 150, and 175 V) and times (5, 10, and 15 min) combinations. The results indicated that MEF treatments significantly influenced temperature, pH, total soluble solids (TSS), turbidity, conductivity, color, and microbial reduction in grape juice. Higher voltages and longer treatment times generally resulted in higher temperatures and more pronounced changes in the juice's properties. Specifically, treatment T₁₉ (175 V for 15 min) showed the most significant effects, including increased TSS, turbidity, conductivity, and total color difference, while substantially reducing the microbial count. A maximum log reduction of 3.43 was achieved at 175 V for 15 min. These findings suggest that MEF treatment can effectively enhance grape juice quality and safety while preserving its nutritional and sensory attributes, particularly under specific conditions.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513528","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":"Study of the Relationship Between Electrical Conductivity, Batter–Crumb Transition, and Leavening Powders During the Ohmic Baking of Pound Cake","authors":"Doina Crucean,&nbsp;Eugenia Ayebea Asamoah,&nbsp;Anthony Oge,&nbsp;Delphine Queveau,&nbsp;Olivier Rouaud,&nbsp;Alain Le-Bail,&nbsp;Patricia Le-Bail","doi":"10.1111/jfpe.70034","DOIUrl":"https://doi.org/10.1111/jfpe.70034","url":null,"abstract":"<div>\u0000 \u0000 <p>Ohmic heating (OH) is a promising technology in the food industry, with electrical conductivity (EC) playing a crucial role in its effectiveness. This study aimed to correlate the evolution of EC during pound cake baking using OH with the degree of starch gelatinization (DSG) and assess the impact of two sodium acid pyrophosphate leavening acids—SAPP10 and SAPP40—on EC. Baking was conducted in a prototype OH cell, and EC was measured in two ways: during baking as a function of increasing temperature, and at specific baking times and temperatures at the cake center. The latter was measured using impedancemetry at room temperature and correlated with the DSG determined by differential scanning calorimetry. Key results showed a clear negative correlation between EC and the DSG in the center of the OH-baked cake. Specifically, as the DSG increased from 4% at 60°C to about 48% at 76°C, EC decreased from 390 μS/cm to approximately 89 μS/cm, respectively. Importantly, the addition of different baking powders did not significantly affect EC evolution. These findings suggest that the relationship between EC and starch gelatinization in cakes is influenced by moisture content and ion mobility during baking. This study highlights the potential of EC monitoring as a tool to track internal changes in cakes during the OH process, offering valuable insights into how baking conditions can influence final product characteristics like texture and quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489903","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":"Advanced Modeling Approaches for Quality Assessment of Papaya Leather Dried in IoT-Enabled IR-Assisted Refractance Window Dryer","authors":"Harsh Dadhaneeya,&nbsp;Prabhat K. Nema,&nbsp;Sophia Chanu Warepam","doi":"10.1111/jfpe.70059","DOIUrl":"https://doi.org/10.1111/jfpe.70059","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this research is the comprehensive comparison of advanced modeling tools for predicting the quality parameters of IoT-enabled IR-assisted RW-dried papaya leather. The models used in the current research were “response surface methodology (RSM),” “artificial neural network (ANN),” “machine learning regression algorithms (MLRA),” and “adaptive neuro-fuzzy inference system (ANFIS).” This comprehensive compression could be differentiated based on the model's fitness and prediction capabilities. The fitness of the model was assessed using statistical metrics such as “root mean square error (RMSE),” “mean square error (MAE),” and “coefficient of determination (<i>R</i>²).” While the prediction capability was evaluated by using tactics like predicting error, predicting accuracy, chi-square, and associated <i>p</i>-values. The results indicated that both the RSM and MLRA models had substantial predictive capabilities and achieved a prediction accuracy of 98.992 and 97.169, respectively. This study concluded that the model's fitness was getting excellent in the Alpha ANN (<i>R</i>² = 0.9943) and ANFIS (<i>R</i>² = 0.9903) models. However, when evaluating the prediction capabilities, the RSM and MLRA models outperformed the others.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489904","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":"Performance Analysis of Food Refrigeration System Without Defrost Operation: Eco-Design Approach","authors":"Mustafa Aktaş,&nbsp;Süleyman Erten,&nbsp;Ahmet Aktaş,&nbsp;Buğra Şensoy,&nbsp;Yaren Güven","doi":"10.1111/jfpe.70058","DOIUrl":"https://doi.org/10.1111/jfpe.70058","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the average evaporation temperatures of the refrigerated display cabinets (RDC) operating according to 3M0 (+4°C/−1°C) and 3M1 (+5°C/−1°C) conventional fan-assisted defrost (CFAD) and new without defrost (NWD) operation were −2.5°C for 3M0 NWD, −10°C for 3M0 CFAD, 3M1 NWD −1.5°C, 3M1 CFAD −8°C while the condensation temperature was 45°C for both systems. The experimental study was carried out at 3M0 and 3M1 temperature classes for both processes. With the design working according to the NWD process, the refrigerated package temperatures were kept at appropriate levels by the standards. With this design change, it was experimentally calculated that the annual energy consumption values of the refrigeration system were reduced by 10.52% and 10.99% in the 3M0/3M1 temperature classes, respectively. The energy efficiency index (EEI) values were reduced by 10.60% and 10.97% in the 3M0/3M1 temperature classes, respectively. In this respect, the energy class labeling of the refrigeration system has been improved from “B” to “A” for both temperature classes. Carbon emission values of the designs are analyzed; when switching from the CFAD process to the NWD process, the annual carbon emission values decreased from 915.42 kgCO₂/year to 819.06 kgCO₂/year in the 3M0 temperature class and from 891.33 kgCO₂/year to 793.36 kgCO₂/year in the 3M1 temperature class. With the eco-design realized as a result of the study, the package temperatures of the refrigerated products were kept within the values required by the standard, and carbon emissions were reduced due to the improvement in the energy label. Thus, these findings have important implications for food protection processes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481497","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":"Influence of Hydrocolloids on the Drying and Functional Properties of Facheiro (Pilosocereus pachycladus) Fruit Pulp Powders","authors":"Aline Priscila de França Silva,&nbsp;Alexandre José de Melo Queiroz,&nbsp;Rossana Maria Feitosa de Figueirêdo,&nbsp;Eugênia Telis de Vilela Silva,&nbsp;Henrique Valentim Moura,&nbsp;Gabriel Monteiro da Silva,&nbsp;Fabrícia Santos Andrade,&nbsp;Mailson Gonçalves Gregório,&nbsp;Raniza de Oliveira Carvalho,&nbsp;Inácia dos Santos Moreira","doi":"10.1111/jfpe.70060","DOIUrl":"https://doi.org/10.1111/jfpe.70060","url":null,"abstract":"<div>\u0000 \u0000 <p>Numerous native fruits with technological, nutritional, and economic potential remain largely unexplored in Brazil. Among these is the facheiro fruit (<i>Pilosocereus pachycladus</i> F. Ritter), a tree-like cactus native to the Brazilian semi-arid region. When ripe, this fruit yields a dark purple pulp characterized by a mildly sweet and slightly acidic flavor. This study aimed to produce and characterize powders derived from facheiro fruit pulp. The powders were prepared with different hydrocolloids—carboxymethylcellulose (CMC), guar gum, and xanthan gum—at varying concentrations and were labeled as follows: FI (pulp without additive), FC (pulp + 1% CMC), FG (pulp + 0.5% guar gum), and FX (pulp + 0.5% xanthan gum). These formulations were dried in a thin layer at 70°C in a forced-air oven until reaching hygroscopic equilibrium. The powders were subsequently analyzed for their physical, physicochemical, technological, and hygroscopic properties. The analyses included water adsorption isotherms at 20°C, 30°C, and 40°C, as well as thermodynamic, thermal, and morphological evaluations. The powders exhibited a predominance of sugars, low protein content, and low acidity (pH &gt; 5.0). The addition of hydrocolloids enhanced water, oil, and milk absorption capacities without significantly affecting flowability or cohesiveness but led to a reduction in porosity. Notably, xanthan gum also reduced the angle of repose. Water adsorption isotherms exhibited a type II sigmoid shape and were effectively described by the Oswin, Peleg, and GAB models. Thermodynamic analysis indicated that the adsorption process was entropy-driven and spontaneous. FTIR and UV–vis analyses confirmed the presence of lipids, proteins, phenolics, flavonoids, alkaloids, polysaccharides, and glycosides in the powders.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481496","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":"Integrating Analytical Simulations With Regression Learning: Advancing Efficiency in Energy and Water Use in Sugar Production","authors":"Mohammad Azizi,&nbsp;Mehdi Mosharaf-Dehkordi,&nbsp;Nourbaksh Fouladi,&nbsp;Caner Kazanci","doi":"10.1111/jfpe.70041","DOIUrl":"https://doi.org/10.1111/jfpe.70041","url":null,"abstract":"<div>\u0000 \u0000 <p>Energy and water consumption are critically important in the sugar industry. In this context, the heat exchanger network of a target sugar factory has been modeled and optimized, as this sector is the primary consumer of energy and water. A key innovation of this work lies in the coupling of interacting components within the model, leading to a more comprehensive framework compared to previous models in the literature. Some sections of the system are modeled using analytical interpretations, while others are developed through a regression learning process utilizing statistical data. This integration of analytical formulation and data-driven modeling represents another significant advancement in this research. The resulting model demonstrates acceptable accuracy for most measurable parameters, with an average deviation of approximately 4%. The optimization results indicate that certain parameters, such as the cooling pool evaporation rate, exhibit considerable flexibility, allowing optimization algorithms to converge more easily. Conversely, other parameters, such as the vapor fed to the exchangers, are more rigid, which restricts the freedom of the optimization process. Moreover, the effectiveness of the elements within the optimization target function is crucial for identifying the optimal point. Overall, minimizing energy consumption and water usage simultaneously presents a significant challenge, necessitating careful consideration in determining which optimal point is most practical.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481498","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":"Influence of Different Carrier Agents on the Physical, Chemical, Bioactive, and Colorimetric Properties of White Acai Powders Produced via Freeze Drying and Spouted Bed Drying","authors":"Hellen Carvalho Barros,&nbsp;Dilson Nazareno Pereira Cardoso,&nbsp;Elza Brandão Santana,&nbsp;Willison Eduardo Oliveira Campos,&nbsp;Rafael Alves do Nascimento,&nbsp;Cristiane Maria Leal Costa,&nbsp;Lênio José Guerreiro de Faria","doi":"10.1111/jfpe.70062","DOIUrl":"https://doi.org/10.1111/jfpe.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>The different carrier agents used in the production of powdered products result in their distinct physicochemical features. Hence, we aimed to evaluate the influence of four carrier agents (modified starch, MS; maltodextrin, MA; gum arabic, GA; and hydrolyzed collagen, HC) on the production of white acai (WA) powder via freeze drying and spouted bed drying. The yield, moisture content, total polyphenol content (TPC), antioxidant activity (AAT), hygroscopicity, solubility, fluidity, color, and chemical structures of all WA powders were evaluated. The yield (≥ 75.40%) and moisture content (≤ 4.93 g 100 g⁻¹) of freeze-dried powders did not differ statistically (<i>p</i> &gt; 0.05), regardless of the carrier agent used. The addition of MS or HC to spouted bed drying increased the yield (≥ 42.70%), and the moisture content of the corresponding WA-HC powder was ≥ 6.00 g 100 g⁻¹. The WA-MS powders were least soluble (≤ 48.96%) and hygroscopic (≤ 13.73 g 100 g⁻¹). The WA-MA and WA-GA powders showed higher TPC (≥ 8.52 mg EAG g⁻¹) and AAT (≥ 42.75 μmol ET g⁻¹). In addition, they were more soluble (≥ 94.36%), hygroscopic (11%–15% according to the Carr index), and preserved the original color of the pulp better than those of the other formulations. The chemical structures of all WA powders were the same as those of the WA pulp. This indicates the efficient encapsulation of bioactive compounds and the preservation of the functional groups of the original raw material, even after drying. The findings highlight WA powder for diversifying açaí-derived products and suggest potential process improvements.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466288","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":"Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips","authors":"Karthimol Anilkumar,&nbsp;A. D. Srikanth Tangirala,&nbsp;V. Hema,&nbsp;S. Anandakumar,&nbsp;C. K. Sunil,&nbsp;Ashish Rawson","doi":"10.1111/jfpe.70055","DOIUrl":"https://doi.org/10.1111/jfpe.70055","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, blanching, ultrasonication, and pulsed electric field were used as pretreatment prior to frying to mitigate acrylamide formation in jackfruit chips. Application of pretreatments effectively reduced acrylamide and its precursor content in chips. Structural modification on product introduced by all three pretreatments resulted in leaching of acrylamide precursors. Comparing all the pretreatment applied ultrasound treatment at 22 kHz (U1) showed effective mitigation of acrylamide along with superior organoleptic and nutritional properties. The lowest reducing sugar content (1.99 g/100 g) and a reduced asparagine content (0.001 mg/g) in U1 limited acrylamide formation. Nutritional, biochemical, physical and sensory properties of the products were analyzed and results reveals application of all three pretreatments at optimized condition as potential tool to produce jackfruit chips with desired quality and limited acrylamide.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456030","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":"Study on the Correlation Between Water Content of Peanut Kernel, Water Phase State and Electrical Impedance Spectrum Parameters","authors":"Zhanwei Dong,&nbsp;Longlong Feng,&nbsp;Zhixia Liu,&nbsp;Jun Zhao,&nbsp;Jing Wang,&nbsp;Meiyue Zhang","doi":"10.1111/jfpe.70057","DOIUrl":"https://doi.org/10.1111/jfpe.70057","url":null,"abstract":"<div>\u0000 \u0000 <p>In an effort to develop a novel approach for detecting the moisture content of peanut kernels and enhancing detection efficiency, this study employed electrical impedance technology, and low-field nuclear magnetic resonance technology to investigate the relationship between water phase state, impedance values (real and imaginary components), phase angle, and moisture content of peanut kernels ranging from 10.4% to 41.0%. The findings revealed that water in the peanut kernel mainly gathered in the middle part of the two cotyledons. As the moisture content escalates from 10.4% to 41.0%, the ratio of free water to bound water decreased from 6.3:1 to 1.9:1. The highest correlation coefficient was observed between the real part of impedance and moisture content, whereas the phase angle exhibited the lowest correlation coefficient. The real part of impedance emerged as the most effective impedance spectrum parameter for modeling the moisture content of peanut kernels. Furthermore, the relationship between electrical impedance spectrum parameters, and water content was found to be frequency-dependent, with the highest correlation between the real part of impedance and water content observed in the frequency range of 1–4 MHz, yielding an <i>R</i>² value of 0.986. These research outcomes offer valuable insights for advancing the development of rapid and nondestructive moisture content detection technologies for peanut kernels utilizing resistance methods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456031","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}