Journal of Food Process Engineering最新文献_第4页

Functional and Technological Effects of Microfluidized Black Carrot and Red Beetroot on Cookie Quality 微流化黑胡萝卜和红甜菜根对饼干品质的功能和工艺影响

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-27 DOI: 10.1111/jfpe.70419

Esma Günaydın, Berrin Özkaya, Ülgen İlknur Konak Alkış

{"title":"Functional and Technological Effects of Microfluidized Black Carrot and Red Beetroot on Cookie Quality","authors":"Esma Günaydın, Berrin Özkaya, Ülgen İlknur Konak Alkış","doi":"10.1111/jfpe.70419","DOIUrl":"10.1111/jfpe.70419","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of microfluidization on the functional properties of black carrot (BC) and red beetroot (RB). In addition, both powders (P) and pomace powders (PP) derived from BC and RB were incorporated into the cookie formulations at levels of 0%, 5%, 10%, and 15% to develop functional bakery products. The microfluidization enhanced the dietary fiber content of BCP, BCPP, RBP, and RBPP. Cookies enriched with 15% BCP and 15% RBP exhibited the highest total phenolic content and antioxidant activity, followed by those produced with 15% microfluidized BCP and 15% microfluidized RBP. The highest total dietary fiber contents were obtained in cookies produced with 15% microfluidized BCPP and 15% microfluidized RBPP. The farinograph properties of the dough were influenced by both the microfluidization and the increased incorporation levels of P or PP. Furthermore, the microfluidization altered the color attributes of the cookies. Overall, the findings indicated that the incorporation of either microfluidized or non-microfluidized BCP, BCPP, RBP, and RBPP at low substitution levels enables the production of cookies with acceptable sensory quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569937","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

Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi-Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time 基于冷等离子体处理的紫薯粉品质优化：处理时间对多尺度结构、功能特性和抗氧化活性的调控

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-27 DOI: 10.1111/jfpe.70416

Shu Ma, Jishuang Deng, Yang Yang, Xinxin Wang, Hao Jiang

{"title":"Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi-Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time","authors":"Shu Ma, Jishuang Deng, Yang Yang, Xinxin Wang, Hao Jiang","doi":"10.1111/jfpe.70416","DOIUrl":"https://doi.org/10.1111/jfpe.70416","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of cold plasma (CP) treatment at different durations (1, 2, and 3 min) on the structural, bioactive, and physicochemical properties of purple potato flour (PPF). The objective was to precisely modulate starch structure and functional characteristics through reactive species generated by CP under low-temperature conditions while effectively preserving thermosensitive bioactive components. The results indicated that CP treatment induced particle fragmentation and protein aggregation. The crystallinity of the CP-treated samples decreased by 11.17%, moisture content decreased by 13.02%, and the disorder of short-range structure increased. Notably, CP treatment had a positive effect on anthocyanin and total phenol levels. Compared with the control samples, anthocyanin content increased by 7.53%, while total phenol content increased by 6.49%. Furthermore, CP treatment reduced starch digestibility and increased resistant starch content. It also significantly improved the pasting properties and rheological performance of PPF. Compared to conventional thermal or chemical modification methods, CP technology offers distinct advantages including non-thermal processing, environmental friendliness, and high controllability, simultaneously enhancing both the processing adaptability and nutritional functionality of PPF. This study provides novel insights for developing high-value functional PPF-based products and contributes to the advancement of green food processing technologies.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569623","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

Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi-Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time 基于冷等离子体处理的紫薯粉品质优化：处理时间对多尺度结构、功能特性和抗氧化活性的调控

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-27 DOI: 10.1111/jfpe.70416

Shu Ma, Jishuang Deng, Yang Yang, Xinxin Wang, Hao Jiang

{"title":"Optimization of Purple Potato Flour Quality Based on Cold Plasma Treatment: Regulation of Multi-Scale Structure, Functional Characteristics and Antioxidant Activity by Treatment Time","authors":"Shu Ma, Jishuang Deng, Yang Yang, Xinxin Wang, Hao Jiang","doi":"10.1111/jfpe.70416","DOIUrl":"10.1111/jfpe.70416","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of cold plasma (CP) treatment at different durations (1, 2, and 3 min) on the structural, bioactive, and physicochemical properties of purple potato flour (PPF). The objective was to precisely modulate starch structure and functional characteristics through reactive species generated by CP under low-temperature conditions while effectively preserving thermosensitive bioactive components. The results indicated that CP treatment induced particle fragmentation and protein aggregation. The crystallinity of the CP-treated samples decreased by 11.17%, moisture content decreased by 13.02%, and the disorder of short-range structure increased. Notably, CP treatment had a positive effect on anthocyanin and total phenol levels. Compared with the control samples, anthocyanin content increased by 7.53%, while total phenol content increased by 6.49%. Furthermore, CP treatment reduced starch digestibility and increased resistant starch content. It also significantly improved the pasting properties and rheological performance of PPF. Compared to conventional thermal or chemical modification methods, CP technology offers distinct advantages including non-thermal processing, environmental friendliness, and high controllability, simultaneously enhancing both the processing adaptability and nutritional functionality of PPF. This study provides novel insights for developing high-value functional PPF-based products and contributes to the advancement of green food processing technologies.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569700","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

Design and Preparation of High-Performance Paper Composites for Reclosable Packaging 可再封包装用高性能纸复合材料的设计与制备

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-27 DOI: 10.1111/jfpe.70414

Tingting Yu, Ying Zhang, Wei Ding, Liwei Li, Haocheng Cai, Yang Zhao, Yuehang Hu, Han Zheng, Hao Wang, Yipeng Zhang, Zhihua Liu, Xu Wang

{"title":"Design and Preparation of High-Performance Paper Composites for Reclosable Packaging","authors":"Tingting Yu, Ying Zhang, Wei Ding, Liwei Li, Haocheng Cai, Yang Zhao, Yuehang Hu, Han Zheng, Hao Wang, Yipeng Zhang, Zhihua Liu, Xu Wang","doi":"10.1111/jfpe.70414","DOIUrl":"https://doi.org/10.1111/jfpe.70414","url":null,"abstract":"<div>\u0000 \u0000 <p>Finished box paper-based materials, particularly those used for food packaging, are widely utilized, and their performance critically influences product usability and storage longevity. Addressing prevalent issues such as inadequate sealing properties, suboptimal mechanical performance, and poor reusability in existing food packaging solutions, this study developed high-performance finished boxes with resealable structures and reusable bonding capabilities through systematic improvements in manufacturing processes and structural design. The research methodology involved comparative optimization of paper-based material preparation techniques, structural design, and comprehensive performance benchmarking. The resultant material achieved significant advancements in multiple aspects: reduced weight, enhanced stiffness, improved bonding strength, low oxygen transmission rate (OTR) and exceptional durability for prolonged cyclic use (demonstrating a mere 0.3 decay after 20 cycles, equivalent to a minimal decay rate of 10%). This innovative development establishes a solid scientific foundation for enhancing the performance of finished box paper-based materials and provides valuable technical references for refining material preparation methodologies in industrial applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Experimental Evaluation of Forced Convection Indirect Type Solar Dryer Without and With Energy Storage System During Drying Green Chilli 不带储能系统和带储能系统的强制对流间接太阳能干燥机干燥青椒的实验评价

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-26 DOI: 10.1111/jfpe.70412

Vishnuvardhan Reddy Mugi, Mulatu Chake Gilago, V. P. Chandramohan, Sandeep Kumar Mechiri

{"title":"Experimental Evaluation of Forced Convection Indirect Type Solar Dryer Without and With Energy Storage System During Drying Green Chilli","authors":"Vishnuvardhan Reddy Mugi, Mulatu Chake Gilago, V. P. Chandramohan, Sandeep Kumar Mechiri","doi":"10.1111/jfpe.70412","DOIUrl":"https://doi.org/10.1111/jfpe.70412","url":null,"abstract":"<div>\u0000 \u0000 <p>The indirect type solar dryer (ITSD) is popular due to higher efficiency and better hygienic food products compared to open sun drying. In the present study, an experimental analysis of drying the green chilli in a forced convection ITSD without a thermal energy storage system (TSS) (mode-1) and with TSS (mode-2) was executed to differentiate the attainment of the systems and drying parameters. TSS is a rectangular box that is made up of polycarbonate sheets and was kept on the steel structure inside the drying chamber. The TSS box consists of 50 concentric tubes that contain paraffin wax which is used to store and release the heat energy during experiments. Experiments were done on adjacent days in both modes. The performance, thermal and drying parameters, and drying models were found and compared in both modes. The best drying model was found to be the two-term exponential model and modified Page model for mode-1 and mode-2, respectively. The drying rate was 0.5523 and 0.7661 kg/h (average) in mode-1 and mode-2, and the drying efficiency was 11.8% and 17.03%, respectively. The green chilli reached its final moisture content at 15 and 9 daytime hours in mode-1 and mode-2, respectively. The temperature in tray-1 was enhanced from 7.8°C to 8.8°C in mode-2 due to the release of heat from TSS after the sunset. Uncertainty analysis was executed, and the outcomes were compared with existing analyses.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569533","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

Effects of Salt-Reduced Jinhua Dry-Cured Ham on Biogenic Amines, Free Amino Acids, and Bacterial Community Composition 盐还原金华干腌火腿对生物胺、游离氨基酸和细菌群落组成的影响

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-26 DOI: 10.1111/jfpe.70417

Lin Chen, Lu Huang

{"title":"Effects of Salt-Reduced Jinhua Dry-Cured Ham on Biogenic Amines, Free Amino Acids, and Bacterial Community Composition","authors":"Lin Chen, Lu Huang","doi":"10.1111/jfpe.70417","DOIUrl":"https://doi.org/10.1111/jfpe.70417","url":null,"abstract":"<div>\u0000 \u0000 <p>Jinhua ham, a type of dry-cured ham, is a traditional fermented meat product commonly consumed in Southeast Asia. Salt plays a critical role in its processing; however, excessive salt intake poses potential health risks. This study investigates the effects of varying salt concentrations (6.0%, 5.5%, 5.0%, and 4.5%) on Physicochemical properties (water activity, pH and TVBN), the accumulation of biogenic amines (BAs), the formation of free amino acids (FAAs), and the composition of bacterial communities in Jinhua dry-cured ham during a 60-day fermentation period. The results show that, at the genus level, 58 species were identified. Among them, <i>Lactobacillus</i>, <i>Weissella</i>, <i>Staphylococcus</i>, and <i>Pediococcus</i> were the predominant microbial communities during fermentation. The composition of the bacterial community remained relatively stable when the NaCl content decreased from 6.0% to 5.5%. As the salt concentration decreased, the abundance of <i>Pediococcus</i> declined significantly, while <i>Lactobacillus</i> increased. In the 4.5% salt group, the TVBN content was 20 mg/kg, <i>Lactobacillus</i> reached its highest abundance at 40.26%. By day 60, lower salt levels were associated with a rise in total FAA content, which reached 9.83 mg/g in the 4.5% treatment group. Meanwhile, the accumulation of BAs gradually increased, reaching its peak at this stage. In the 4.5% treatment group, cadaverine and putrescine levels were measured at 84.23 mg/kg and 194.28 mg/kg, respectively. Moreover, correlation analysis indicated that BAs production was positively associated with <i>Lactobacillus</i>, <i>Weissella</i>, <i>Staphylococcus</i>, <i>Micrococcus</i>, <i>Enterococcus</i>, and <i>Enterobacter</i>. These findings indicate that the salt content in dry-cured ham influences the bacterial community and FAA levels, thereby affecting BA production.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Experimental Evaluation of Forced Convection Indirect Type Solar Dryer Without and With Energy Storage System During Drying Green Chilli 不带储能系统和带储能系统的强制对流间接太阳能干燥机干燥青椒的实验评价

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-26 DOI: 10.1111/jfpe.70412

Vishnuvardhan Reddy Mugi, Mulatu Chake Gilago, V. P. Chandramohan, Sandeep Kumar Mechiri

{"title":"Experimental Evaluation of Forced Convection Indirect Type Solar Dryer Without and With Energy Storage System During Drying Green Chilli","authors":"Vishnuvardhan Reddy Mugi, Mulatu Chake Gilago, V. P. Chandramohan, Sandeep Kumar Mechiri","doi":"10.1111/jfpe.70412","DOIUrl":"10.1111/jfpe.70412","url":null,"abstract":"<div>\u0000 \u0000 <p>The indirect type solar dryer (ITSD) is popular due to higher efficiency and better hygienic food products compared to open sun drying. In the present study, an experimental analysis of drying the green chilli in a forced convection ITSD without a thermal energy storage system (TSS) (mode-1) and with TSS (mode-2) was executed to differentiate the attainment of the systems and drying parameters. TSS is a rectangular box that is made up of polycarbonate sheets and was kept on the steel structure inside the drying chamber. The TSS box consists of 50 concentric tubes that contain paraffin wax which is used to store and release the heat energy during experiments. Experiments were done on adjacent days in both modes. The performance, thermal and drying parameters, and drying models were found and compared in both modes. The best drying model was found to be the two-term exponential model and modified Page model for mode-1 and mode-2, respectively. The drying rate was 0.5523 and 0.7661 kg/h (average) in mode-1 and mode-2, and the drying efficiency was 11.8% and 17.03%, respectively. The green chilli reached its final moisture content at 15 and 9 daytime hours in mode-1 and mode-2, respectively. The temperature in tray-1 was enhanced from 7.8°C to 8.8°C in mode-2 due to the release of heat from TSS after the sunset. Uncertainty analysis was executed, and the outcomes were compared with existing analyses.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569504","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

Effects of Salt-Reduced Jinhua Dry-Cured Ham on Biogenic Amines, Free Amino Acids, and Bacterial Community Composition 盐还原金华干腌火腿对生物胺、游离氨基酸和细菌群落组成的影响

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-26 DOI: 10.1111/jfpe.70417

Lin Chen, Lu Huang

{"title":"Effects of Salt-Reduced Jinhua Dry-Cured Ham on Biogenic Amines, Free Amino Acids, and Bacterial Community Composition","authors":"Lin Chen, Lu Huang","doi":"10.1111/jfpe.70417","DOIUrl":"10.1111/jfpe.70417","url":null,"abstract":"<div>\u0000 \u0000 <p>Jinhua ham, a type of dry-cured ham, is a traditional fermented meat product commonly consumed in Southeast Asia. Salt plays a critical role in its processing; however, excessive salt intake poses potential health risks. This study investigates the effects of varying salt concentrations (6.0%, 5.5%, 5.0%, and 4.5%) on Physicochemical properties (water activity, pH and TVBN), the accumulation of biogenic amines (BAs), the formation of free amino acids (FAAs), and the composition of bacterial communities in Jinhua dry-cured ham during a 60-day fermentation period. The results show that, at the genus level, 58 species were identified. Among them, <i>Lactobacillus</i>, <i>Weissella</i>, <i>Staphylococcus</i>, and <i>Pediococcus</i> were the predominant microbial communities during fermentation. The composition of the bacterial community remained relatively stable when the NaCl content decreased from 6.0% to 5.5%. As the salt concentration decreased, the abundance of <i>Pediococcus</i> declined significantly, while <i>Lactobacillus</i> increased. In the 4.5% salt group, the TVBN content was 20 mg/kg, <i>Lactobacillus</i> reached its highest abundance at 40.26%. By day 60, lower salt levels were associated with a rise in total FAA content, which reached 9.83 mg/g in the 4.5% treatment group. Meanwhile, the accumulation of BAs gradually increased, reaching its peak at this stage. In the 4.5% treatment group, cadaverine and putrescine levels were measured at 84.23 mg/kg and 194.28 mg/kg, respectively. Moreover, correlation analysis indicated that BAs production was positively associated with <i>Lactobacillus</i>, <i>Weissella</i>, <i>Staphylococcus</i>, <i>Micrococcus</i>, <i>Enterococcus</i>, and <i>Enterobacter</i>. These findings indicate that the salt content in dry-cured ham influences the bacterial community and FAA levels, thereby affecting BA production.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569135","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

Sono-Hydro Priming of Proso Millet (Panicum miliaceum): Effect on Soaking Kinetics, Hydration Behavior and Surface Morphology 声波水浸对谷子浸泡动力学、水化行为和表面形貌的影响

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-25 DOI: 10.1111/jfpe.70405

Sibasish Sahoo, Rama Chandra Pradhan

{"title":"Sono-Hydro Priming of Proso Millet (Panicum miliaceum): Effect on Soaking Kinetics, Hydration Behavior and Surface Morphology","authors":"Sibasish Sahoo, Rama Chandra Pradhan","doi":"10.1111/jfpe.70405","DOIUrl":"10.1111/jfpe.70405","url":null,"abstract":"<div>\u0000 \u0000 <p>Conventional hydration of cereal grains is inherently time-intensive, whereas to counter this, soaking at elevated temperatures, although faster, may also lead to enhanced microbial proliferation and higher solid leaching. To overcome these limitations, ultrasound (US) was employed as a non-thermal intensification technique to accelerate the hydration kinetics and improve the imbibition capacity of proso millet (<i>Panicum miliaceum</i>). The US-assisted hydration (UAH) experiments were conducted at varying amplitudes (30%–70%) and treatment durations (10–30 min). The equilibrium moisture content (EMC) exhibited a positive correlation with both ultrasound amplitude and treatment time. Scanning electron microscopy (SEM) revealed distinct surface etching on the seed coat, attributed to the generation of reactive species during acoustic cavitation. This microstructural modification increased the surface roughness and hydrophilicity of the grain, as evidenced by a 44.12% reduction in the water contact angle, thereby enhancing the imbibition rate. Both conventional and UAH followed a downward concave-shaped moisture uptake pattern. The maximum increase in EMC (14.33%) and a corresponding reduction in total hydration time (79.2%) was achieved under the treatment condition of 70% amplitude for 30 min. The hydration process was found to proceed in two distinct phases: an initial rapid phase corresponding to surface wetting through capillarity and a subsequent slower phase dominated by internal diffusion. Among the kinetic models evaluated, the order of goodness of fit was found to be Weibull < Lewis first order < Page < Peleg. Furthermore, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were performed to elucidate the interrelationships among the kinetic parameters, revealing strong associations between <i>k₂</i>, <i>k₄</i>, and among <i>α</i>, <i>β</i>, and <i>n</i>.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569276","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 Spectral-Spatial Transformer Neural Net for Pixel-Wise Damage Detection of Agaricus Bisporus Based Hyperspectral Image 基于双孢蘑菇高光谱图像逐像素损伤检测的光谱-空间变换神经网络

IF 2.9 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-02-25 DOI: 10.1111/jfpe.70379

Yanpeng Xu, Fengshuang Liu, Jun Fu, Chengyuan Zhang, Shujia Li

{"title":"The Spectral-Spatial Transformer Neural Net for Pixel-Wise Damage Detection of Agaricus Bisporus Based Hyperspectral Image","authors":"Yanpeng Xu, Fengshuang Liu, Jun Fu, Chengyuan Zhang, Shujia Li","doi":"10.1111/jfpe.70379","DOIUrl":"10.1111/jfpe.70379","url":null,"abstract":"<div>\u0000 \u0000 <p>The harvesting and transportation of Agaricus bisporus can lead to surface damage. Non-destructive detection of mechanical damage in Agaricus bisporus is essential for preserving mushroom freshness, meeting production demands, and minimizing economic losses. It is challenging to accurately detect the damage level of Agaricus bisporus mushrooms in a non-destructive detection. Therefore, this paper proposes a novel spectral-spatial transformer (SST) neural network approach. The SST leverages three-dimensional (3-D) spectral-spatial information from hyperspectral images (HSIs) to detect mechanical damage in Agaricus bisporus. The proposed SST method directly extracts spectral-spatial information and captures spectral local features between adjacent bands through group-wise spectral embeddings. This grouped information is then fed into the transformer encoder along with positional encoding. Utilizing its multi-head attention mechanism, the transformer encoder enhances relevant features while suppressing irrelevant ones, thereby improving detection performance. We conducted experiments using support vector machine (SVM), convolutional neural network (CNN), spectral-spatial feature tokenization transformer (SSFTT), and SST on Agaricus bisporus HSI data. The results demonstrate that SST outperforms SVM and CNN. Specifically, SST achieved an overall accuracy of 98.85% in pixel-wise classification of Agaricus bisporus. Furthermore, SST accurately identifies both superficial and deep damage, enabling the grading of damaged mushrooms based on the damage ratio, thus fulfilling the requirements of industrial production for Agaricus bisporus. The code of this work is available at https://github.com/Accompagnerzcy/mushroom for the sake of reproducibility.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569272","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