Journal of Food Process Engineering最新文献

{"title":"Study of moisture sorption thermodynamic in canola oilseed and drying energy requirement considerations","authors":"Kamran Maleki Majd,&nbsp;Naser Razavizadeh,&nbsp;Seyed Hossein Karparvarfard","doi":"10.1111/jfpe.14743","DOIUrl":"https://doi.org/10.1111/jfpe.14743","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The objective of this study is to derive the thermodynamic characteristics from sorption isotherm data for canola. The semi-gravimetric method was utilized at three different temperatures (25, 40, and 55°C) and seven air relative humidity levels within the range of 11%–90%. The observed data indicated that the equilibrium moisture content of the sample decreased as the temperature increased. The “GAB and BET” models were applied to fit the empirical data, which demonstrated a Type III isotherm, and the monolayer water content was subsequently determined using these models. Thermodynamic properties such as “isosteric heat,” “net isosteric heat,” “differential entropy,” “net integral entropy,” and “net integral enthalpy” were determined from isothermal sorption curves. The results show that as moisture content increases, both the sorption isosteric heat and the differential entropy of sorption decrease. This indicates that at higher moisture levels, the energy required for additional moisture adsorption and the changes in entropy are reduced. Similarly, the net isosteric heat of sorption and the net integral enthalpy of sorption also decrease with increasing moisture content, consistent with the observed reductions in isosteric heat and differential entropy. The specific absorption surface area for each temperature was determined by calculating the monolayer moisture content using both the “GAB and BET models.” The net integral entropy had an increasing trend in the range of 4%–4.5% (db%), while it decreased in the range of 4.5%–6.8% of moisture content. In addition, the spreading pressure at three levels of temperature was reported. Finally, an empirical relation was employed to illustrate the cumulative energy requirement for drying versus moisture content. The results indicated that at low moisture content levels, the drying process required significantly higher energy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Moisture sorption isotherms are essential for understanding the interaction between water and food ingredients. This knowledge is vital for improving food processing methods such as drying, mixing, cooling, and storage. In industry, isotherms can help determine the best drying method to maintain food quality, identify the optimal mixing conditions to ensure consistency, establish cooling protocols to prevent spoilage, and set storage guidelines to extend shelf life. In addition, understanding thermodynamic properties is crucial for regulating moisture absorption and release, achieving the desired food texture, managing surface characteristics, and calculating the energy needed for effective dehydration processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142275094","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 drying on bioactive compounds in Eugenia uniflora fruit pulp","authors":"Mariana Bellaver,&nbsp;Camyla Ribeiro Gonzaga dos Santos,&nbsp;Marta dos Santos Diniz Freitas,&nbsp;Gustavo Mendes Platt,&nbsp;Neusa Fernandes de Moura","doi":"10.1111/jfpe.14744","DOIUrl":"https://doi.org/10.1111/jfpe.14744","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p><i>Eugenia uniflora</i> is a tropical species rich in bioactive compounds that are highly sensitive to processing conditions, particularly those involving heat. Drying is a widely used method for preserving fruit pulp which can affect the stability of these bioactive compounds. The aim of this study was to assess the impact of drying at different temperatures on the retention of phenolic compounds and carotenoids present in the pulp of <i>E. uniflora</i>, with the goal of optimizing the drying process to preserve the pulp's quality. The <i>E. uniflora</i> pulp was dried in an oven with air circulation at three temperatures (45, 65, and 85°C). During the drying process, the moisture content and concentration of phenolics, <i>β</i>-carotene, and lycopene were measured over time. After 260 min of drying, phenolic compounds decreased by 63.97% (45 and 65°C) and by 59.62% (85°C). Carotenoids losses were even more pronounced exceeding 89%, for all temperatures, with β-carotene reductions of 92.91%, 90.72%, and 91.11%, at 45, 65, and 85°C, respectively. Several well-established drying models were tested to represent the moisture content over time. Two models exhibited a high adherence to the experimental data. Zero-order, first-order, and second-order degradation models were used to describe the concentrations of phenolic compounds and carotenoids. For total carotenoids, the model that showed the best results was temperature-dependent. The first-order model provided the best fit for <i>β</i>-carotene and lycopene, with high <i>R</i>² values of 0.9852 (45°C), 0.9776 (65°C), and 0.9681(85°C) for <i>β</i>-carotene, and 0.9776 (45°C), 0.9715 (65°C), and 0.9659 (85°C) for lycopene. These results indicate that higher temperatures accelerate the degradation of bioactive compounds, following a predictable dynamic that can be optimized through adjustments to the drying process.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The fruit of <i>Eugenia uniflora</i> contains phenolic and carotenoid compounds with significant nutraceutical potential. However, the production of this fruit is seasonal, necessitating effective preservation methods. Drying, which involves the removal of water from the pulp, is a common procedure aimed at extending the fruit's conservation and shelf life. Despite its benefits, the drying process poses a challenge, as bioactive compounds like phenolic and carotenoids are sensitive to thermal processing. Their degradation during drying can lead to a reduction in the fruit's bioactive potential. Therefore, it is crucial to understand the kinetics of drying and the degradation of these bioactive compounds to optimize the drying process and maximize the fruit's nutraceutical value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142275093","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":"Pulsed light technology for fresh-cut produce: A review on mechanism and inactivation kinetics of microbes and enzymes","authors":"Monica Jaiswal,&nbsp;Monica Nungleppam,&nbsp;Manibhushan Kumar,&nbsp;Brijesh Srivastava","doi":"10.1111/jfpe.14738","DOIUrl":"https://doi.org/10.1111/jfpe.14738","url":null,"abstract":"<p>Consumers are becoming more aware of the benefits of eating healthy foods like fresh-cut produce without compromising the quality of sensory and nutritional aspects. Emerging non-thermal technology like pulsed light (PL) is one of the most potential surface decontamination methods for fresh-cut produce. Unlike conventional methods, PL does not cause unwanted changes in finished products like nutritional losses, color, textural changes, production of off-flavors, etc. Its application is confined to not only surface disinfection but also enzyme inactivation. The death of microbes is due to PL's photochemical and photothermal effects. The photochemical effect is also responsible for enzyme inactivation, and Weibull or log-linear models can explain their inactivation kinetics. Despite several advantages, PL has limitations of less effectiveness in eliminating microorganisms due to low penetration into the tissue of fresh-cut produce, which can be overcome by applying different absorption-enhancing agents to improve absorption capacity. Moreover, in-package treatment can avoid the problem of recontamination of the treated products. This review provides an overview of the mechanisms and kinetics involved in the inactivation of microbes and enzymes in PL treatment. Additionally, this paper reviews the advantages and limitations of utilizing PL technology for shelf-life enhancement of fresh-cut produce and compiles the recent works done to enhance the efficacy of PL treatment. Furthermore, future scope and remedies to solve the existing problems of PL and for commercialization of this technique in the field of fresh produce are discussed.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142245084","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":"Efficiency of natural and forced convection systems in cooking ham: Industrial scale validation","authors":"Roberto Verlindo,&nbsp;Rodrigo Schwert,&nbsp;Marcieli Peruzzolo,&nbsp;Bruno Fischer,&nbsp;Rosa Cristina Prestes Dornelles,&nbsp;Renius De Oliveira Mello,&nbsp;Alexander Junges,&nbsp;Geciane Toniazzo Backes,&nbsp;Rogério Luis Cansian","doi":"10.1111/jfpe.14740","DOIUrl":"https://doi.org/10.1111/jfpe.14740","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study evaluated the efficacy of cooking processes in natural and forced convection systems, for ensuring microbiological safety in industrial-scale ham production. The cold point of the tanks was determined by measuring the water temperature every 2 min, with a maximum variation of 1.4°C between different regions of the tanks. The calculation of the lethal value (<i>F</i>_cal) was carried out using <i>Enterococcus faecalis</i> as the target microorganism due to its high resistance to heat treatment. The cooking temperature was measured at the geometric center of the ham and, in both convection systems, it reached the Fref value (23.6 min), necessary to achieve a reduction of 8 log (8 D), with <i>F</i>_cal of 45.7 and 45 min of cooking in the natural and forced convection systems. Both convection systems achieved microbial reductions exceeding 15-log cycles (15 D), surpassing regulatory requirements despite occasional core temperatures below standard thresholds. In both systems (natural and forced), the cold spot was found on the left side, at a lower height, and toward the front of the tank. After heat treatment, no microorganisms were detected in the ham cooked in natural or forced convection systems. Both systems (natural and forced convection) proved viable at an industrial scale, provided that appropriate cooking protocols are followed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The practical applications of this study are significant for the food industry and regulatory bodies involved in food safety. These include quality assurance in ham production, food safety compliance, process optimization, risk mitigation, and guidance for industrial practices. Overall, this study has practical implications for improving food safety, quality control, and production efficiency in the ham industry. It fills a gap in validation studies on industrial-scale ham cooking, providing valuable information for industry stakeholders and regulatory bodies alike.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142234867","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":"A graphical user interface for predicting quality parameters of deep-fried foods","authors":"Siti Nabihah Othman,&nbsp;Norazaliza Mohd Jamil","doi":"10.1111/jfpe.14737","DOIUrl":"https://doi.org/10.1111/jfpe.14737","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The process of deep-frying brings about significant physicochemical changes in the color and moisture content of foods, influenced by heat and mass transfer phenomena. Achieving consistent quality in fried foods, such as nuggets, fries, and chicken pies, is challenging, highlighting the importance of predicting these changes. This study delves into the evolving dynamics of color and moisture content, specifically in French fries during deep frying. To model these changes, the study employs a first-order kinetic equation for color and moisture content, utilizing numerical solutions like the Runge–Kutta fourth-order method as well as the Nelder–Mead algorithm in MATLAB. The Arrhenius equation plays a key role in this model. The modified model is compared against an existing model using the root mean square error (RMSE) and Akaike information criterion (AIC). Note that the investigation evaluates how oil temperature (at 150, 170, and 190°C) as well as sample thickness (at 5, 10, and 15 mm) impact the French fries' moisture and color content during frying. Results indicate that the modified model, with its improved accuracy and lower RMSE and AIC values compared to the existing model, provides a more reliable tool for understanding the frying process. Consequently, the inclusion of a user-friendly graphical interface (GUI) makes this modeling approach accessible even to those with limited mathematical or programming expertise, benefiting professionals seeking more profound insights into the frying process.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The graphical user interface (GUI) for predicting deep-fried food quality presented in this study holds broad industrial applications. It serves as a pivotal tool in the food industry for ensuring consistent quality across products like fries and nuggets, enabling manufacturers to optimize frying processes. Fast-food chains can use the GUI to minimize costs and energy consumption while maintaining product quality. In addition, it aids in equipment calibration, becoming an invaluable asset for operators seeking optimal performance and longevity in deep-frying equipment. Culinary schools benefit from this GUI as an educational tool, offering aspiring chefs a practical understanding of deep-frying science. Researchers and food scientists can accelerate R&amp;D cycles by efficiently assessing the impact of variables. SMEs, regulatory bodies, and food retailers find utility in the GUI for quality control, compliance, and consumer education, collectively contributing to industry transparency, sustainability, and improved global health outcomes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142234836","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":"Enhancement of fish protein hydrolysates for salad dressing through high shear and sterilization pre-treatments","authors":"Thaysa F. M. Moreira,&nbsp;Anielle de Oliveira,&nbsp;Vanessa de C. Rodrigues,&nbsp;Amarilis S. de Carvalho,&nbsp;Michely B. Quichaba,&nbsp;Ana P. Peron,&nbsp;Odinei H. Gonçalves,&nbsp;Angela M. Gozzo,&nbsp;Fernanda V. Leimann,&nbsp;Ricardo P. Ribeiro","doi":"10.1111/jfpe.14736","DOIUrl":"https://doi.org/10.1111/jfpe.14736","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Thermal and mechanical treatments may affect the structure of hydrolyzed proteins, thus influencing the obtaining of peptides with improved bioactivity. In this work, tilapia muscle was treated by thermal sterilization or homogenization with ultra-turrax (UT) and hydrolyzed with alcalase to obtain FPHs with antioxidant properties in salad dressing. To evaluate the bioactive potential of FPHs, the acetylcholinesterase inhibition assay was applied, resulting in up to 45.87% inhibition for the UT sample (60 mg/mL). Also, no cytotoxicity was detected by <i>Allium cepa</i> model for all FPHs. The emulsifying activity index and emulsifying stability index of FPHs indicated better emulsifying capacity in basic pH. As a proof of concept, FPHs were used as an emulsifying/antioxidant agent to prepare a salad dressing. FPHs increased the formulation's protein content, pseudoplastic behavior, color, and texture. In addition, FPHs aided the oxidative stability of salad dressing (evaluated by oil's extinction coefficient), demonstrating potential application in emulsified foods by acting on the elimination of radicals generated in lipid oxidation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Fish protein hydrolysates (FPHs) offer diverse bioactive properties such as antioxidant, antimicrobial, anticancer, antihypertensive, and acetylcholinesterase (associated with Alzheimer's disease) inhibitory effects. However, optimizing their technological properties poses a challenge, affecting applicability and bioactivity. Industrial processes such as thermal and mechanical treatments can alter protein structures, influencing peptide bioactivity post enzymatic hydrolysis. This study investigates the impact of substrate pre-treatments, sterilization via thermal heating, and homogenization using a rotor-stator system (ultra-turrax) on FPHs' technological properties after hydrolysis with alcalase, including emulsifying capacity and acetylcholinesterase inhibitory capacity. In addition, it explores the application of pre-treated FPHs in a real food system (French salad dressing), assessing rheological properties, texture, and oxidative stability. Such evaluations are crucial for ensuring the feasibility of industrial FPHs production and their application.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170013","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 vacuum combined with ultrasound on color protection of pomegranate juice","authors":"Chunlu Jiang,&nbsp;Min Zhang,&nbsp;Yuchuan Wang,&nbsp;Dongbei Shen,&nbsp;Chung Lim Law,&nbsp;Zhenjiang Luo","doi":"10.1111/jfpe.14733","DOIUrl":"https://doi.org/10.1111/jfpe.14733","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Pomegranate juice is prone to color fission during processing and storage due to the instability of anthocyanins, resulting in significant economic losses. This study aims to inhibit the browning of pomegranate juice during processing using the combined technology of vacuum and ultrasound for maintaining its color as much as possible. Pomegranate juice was treated with vacuum (0.5 MPa) and ultrasound (300, 600, 900, 1200, and 1500 W; 15, 20, 25, 30, and 35 min), respectively, to investigate the effects on the color, antioxidant capacity, anthocyanin/polyphenol content, and polyphenol oxidase activity of pomegranate juice. The results showed that the combined treatment of vacuum and ultrasound had a better effect on improving the total anthocyanin content of pomegranate juice than vacuum or ultrasound treatment alone. Vacuum combined with ultrasound can reduce the browning during pomegranate juice processing, increasing browning inhibition rates by 46.01% and 46.19%; reduce the activity of PPO enzyme and increase the inhibition rate of PPO enzyme activity by 35.58%; maintain a high total phenolic content, increasing the total phenolic content of pomegranate juice by 29.27% and 33.79%, respectively; and improve the ABTS scavenging rates by 2.89% and 1.92%, and increase DPPH scavenging rates by 1.35% and 3.01%. Moreover, vacuum ultrasound treatment had no significant effect on the odor of pomegranate juice. Vacuum combined with ultrasonic treatment is beneficial for protecting the color of pomegranate juice and improving its antioxidant performance during the processing. Therefore, combined technology of vacuum and ultrasound would be a promising method for future food processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This study provides a simple and novel method for protecting the color of pomegranate juice during processing. The combination of vacuum and ultrasound has a certain protective effect on the color of pomegranate juice during processing, and also provides new ideas for color protection research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158578","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":"Research on flow field characteristics of curved pipe in bulk grain cyclone conveying based on gas solid coupling","authors":"Kun Shang,&nbsp;Yongxiang Li,&nbsp;Haihao Song,&nbsp;Xuemeng Xu,&nbsp;Hanshan Zhang","doi":"10.1111/jfpe.14725","DOIUrl":"https://doi.org/10.1111/jfpe.14725","url":null,"abstract":"<p>In the transportation of grain particles, elbow wear is a pressing concern. A novel approach to mitigate this involves introducing a lateral air supplement rotation mechanism that enables swirling transportation. We assessed the integration of this device at angles of 45°, 55°, and 65° to the central axis of the main pipeline. While the multiphase flow velocity within the main conduit was held constant at 20 m/s, the lateral device's airflow velocities were tested at 20, 30, and 40 m/s. Utilizing the CFD–DEM simulation for grain particle transportation around bends, our findings indicated that an optimal arrangement was with the lateral device at 55° relative to the main pipeline, with an airflow speed of 30 m/s. This setup fostered a forward particle spiral, drastically diminishing wear on the pipe wall. Experimental evaluations corroborated the simulation's outcomes.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142165240","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":"Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties","authors":"Abhimanyu Singh,&nbsp;H. Umesh Hebbar","doi":"10.1111/jfpe.14728","DOIUrl":"https://doi.org/10.1111/jfpe.14728","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;This research was aimed to conduct solvent-free crystallization and fractionation of virgin coconut oil (VCO). This study investigated the effect of surface contact area-to-volume ratio and mixing conditions on crystal characteristics. Commercially available VCO samples, extracted by different methods, were analyzed for fatty acid and triacylglycerol composition using GC–MS and UPLC–ELSD. VCO extracted through enzyme and chilling–thawing cycles exhibited higher medium chain fatty acids and medium chain triacylglycerols, which was selected for crystallization studies. Isothermal crystallization of VCO at 21°C assessed the effect of scale of crystallizer tube on cooling rate using Newton's law of cooling equation. The smaller tube (20 mm diameter) with a higher surface contact area-to-volume ratio produced 4.1-fold faster cooling and a higher crystallization yield (44%) compared to the 80 mm diameter tube when no agitation was applied. Whereas mixing with a magnetic stirrer produced a large number of nuclei, generating intense crystallization heat, and rendering the crystals inseparable from liquid fraction. The process of VCO crystallization was also studied for kinetics and crystal growth mechanism using the Avrami model employing angled rotation of sample tube during non-isothermal crystallization. Angled rotary mixing produced stable crystals and significantly increased the crystallization rate (&lt;i&gt;t&lt;/i&gt;&lt;sub&gt;1/2&lt;/sub&gt; = 26.86 min) with polyhedral or spherulitic crystal growth (&lt;i&gt;n&lt;/i&gt; = 3.25) compared to non-mixing condition (&lt;i&gt;t&lt;/i&gt;&lt;sub&gt;1/2&lt;/sub&gt; = 161.87 min) with restricted linear growth (&lt;i&gt;n&lt;/i&gt; = 1.64). DSC analysis of VCO and its fractions obtained after crystallization using the 20 mm tube with angled rotary mixing indicated shifts in their thermogram peaks, suggesting differences in triacylglycerol compositions.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical applications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Virgin coconut oil (VCO) is well recognized for its health-beneficial properties, yet its application is limited due to its complex triglyceride composition. The solvent-free crystallization method facilitates VCO fractionation into phases with different melting points without hazardous solvents. The efficacy of this process is highly dependent on temperature, cooling rate, and agitation, which affects crystal morphology and growth kinetics. This study addresses these challenges in the scarcely investigated area of VCO crystallization. The resulting fractions can be customized for specific applications based on their altered functional properties in producing baking and confectionery coatings, salad dressings, and so on. The olein fraction obtained in this study can be utilized in nutraceutical formulations targeting digestive and cognitive health, as it is reported to be rich in medium chain triglycerides. This re","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158571","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":"Inactivation kinetics of Escherichia coli K12 in selected fruit juices determined by thermal-death-time disks","authors":"Lida Rahimi Araghi,&nbsp;Abhinav Mishra,&nbsp;Koushik Adhikari,&nbsp;Rakesh K. Singh","doi":"10.1111/jfpe.14734","DOIUrl":"https://doi.org/10.1111/jfpe.14734","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Inactivation kinetics of Escherichia coli K12 inoculated in blueberry, grapefruit, cantaloupe, and watermelon juices were evaluated at isothermal temperatures of 52 to 62 °C using thermal death time disks. Juices had variations in titratable acidity, pH, viscosity, and total soluble solids. Survival curves were described by Weibull and linear models, where D- and z-values were determined using the first-order model. D-values in watermelon, cantaloupe, blueberry and grapefruit juices, were 6.57–0.64 min, 4.55–0.44 min, 3.94–0.27 min, and 3.03–0.24 min, respectively. The z-values of E. coli K12 in tested fruit juices ranged from 5.33 to 5.89 °C. While there were no significant differences in the z-values, the D-values varied significantly. According to the results obtained, pH and heating temperature dramatically affect the thermal resistance of E. coli K12 under tested conditions. These findings offer a basis for developing predictive models for E. coli inactivation in fruit juices.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Thermal death time (TDT) kinetics is extremely useful in ensuring microbial safety of fruit juices. The <i>D-</i> and <i>z</i>-values calculated in this study can contribute to developing predictive models for inactivating <i>E. coli</i> in fruit juices with varied physicochemical attributes. Furthermore, the data and models can be used for optimization of pasteurization processes and regulatory compliance. TDT studies provide the scientific basis for process calculations and help juice manufacturers comply with regulatory requirements. Also, TDT studies help determine the minimal thermal treatments needed to inhibit spoilage organisms, ensuring the juice remains safe and palatable for longer periods. This research will help scientists understand the thermal resistance of <i>E. coli</i> in various fruit juice matrices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14734","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137720","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}