Journal of Food Process Engineering最新文献

{"title":"Influence of Hydrogen Introduced Drying Atmosphere on Drying Kinetics, Phenolic Profile, and Rehydration Behavior of Tomato Slices","authors":"Meenakshi Perumkulam Lakshmanan,&nbsp;Amuthaselvi Gopal,&nbsp;Rajkumar Perumal,&nbsp;Gurumeenakshi Gurumurthy,&nbsp;Anand Manickam,&nbsp;Balakrishnan Murugesan,&nbsp;Deepa Jaganathan,&nbsp;Ganga Kishore Sivamani,&nbsp; Durgawati,&nbsp;Arulkumar Murugesan","doi":"10.1111/jfpe.70052","DOIUrl":"https://doi.org/10.1111/jfpe.70052","url":null,"abstract":"<div>\u0000 \u0000 <p>The current study performed drying of tomato slices in a drying atmosphere with hydrogen gas (RAD_MIX; a gaseous mixture of 4% hydrogen, 5% carbon dioxide and 91% nitrogen), and compared with 100% air, 100% nitrogen drying environments. All the drying experiments were carried out at 60°C. Control samples and pretreated samples with 1% Potassium metabisulfite (KMS) treated samples were dried to a final moisture content of around 13.29% to 13.70% (wet basis), respectively. The drying behavior and quality characteristics including color change (Δ<i>E</i>), lycopene retention, total phenolics and rehydration ratio of the dried products were studied. The better retention of color and quality was observed in the sulfite pretreated and RAD_MIX dried sample. The color change (Δ<i>E</i>) was found to be 10.1, lycopene retention by 94.28% (3.3 mg/100 g), and the maximum rehydration ratio of 4.67 were observed in samples subjected to reduced atmospheric drying. Additionally, the color change was lesser for samples pretreated with KMS than the control samples. It was found that the use of hydrogen gas at 4% concentration (RAD_MIX) in the drying environment significantly impacted quality parameters of tomato slices. The sulfite pretreatment was advantageous technique in terms of moisture diffusivity, antioxidant compounds retention and rehydration ratio of tomato slices.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111706","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":"Ultrasound-Assisted Thermal Maceration of Bordo Grape (Vitis labrusca L.): Insights of Anthocyanin Degradation Kinetics, Antioxidant Activity and Thermostability Parameters","authors":"Micael José de Almeida,&nbsp;Marcio Augusto Ribeiro-Sanches,&nbsp;Bianca Guimarães,&nbsp;Ellen Silva Lago-Vanzela,&nbsp;Javier Telis-Romero","doi":"10.1111/jfpe.70049","DOIUrl":"https://doi.org/10.1111/jfpe.70049","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;This study assessed the degradation kinetics of monomeric anthocyanins in Bordo grape must after conventional thermal maceration (CV) and thermosonication (TS) at temperatures ranging from 20°C to 90°C. Quality analysis of the musts included measurements of soluble solids (SS), pH, titratable acidity (TA), and color (&lt;i&gt;L&lt;/i&gt;*, &lt;i&gt;a&lt;/i&gt;*, &lt;i&gt;b&lt;/i&gt;*, &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msubsup&gt;\u0000 &lt;mi&gt;C&lt;/mi&gt;\u0000 &lt;mi&gt;ab&lt;/mi&gt;\u0000 &lt;mo&gt;*&lt;/mo&gt;\u0000 &lt;/msubsup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {C}_{ab}^{ast } $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;, &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msub&gt;\u0000 &lt;mi&gt;h&lt;/mi&gt;\u0000 &lt;mi&gt;ab&lt;/mi&gt;\u0000 &lt;/msub&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {h}_{ab} $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;, and &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msubsup&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mo&gt;∆&lt;/mo&gt;\u0000 &lt;mi&gt;E&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;mi&gt;ab&lt;/mi&gt;\u0000 &lt;mo&gt;*&lt;/mo&gt;\u0000 &lt;/msubsup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ Delta {E}_{ab}^{ast } $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;). Kinetic parameters, including half-life (&lt;i&gt;t&lt;/i&gt;&lt;sub&gt;1/2&lt;/sub&gt;), decimal reduction time (&lt;i&gt;D&lt;/i&gt;), temperature coefficient (&lt;i&gt;Q&lt;/i&gt;&lt;sub&gt;10&lt;/sub&gt;), and decimal reduction temperature (&lt;i&gt;z&lt;/i&gt;), along with thermodynamic parameters such as activation enthalpy (Δ&lt;i&gt;H&lt;/i&gt;&lt;sup&gt;#&lt;/sup&gt;), Gibbs free energy (Δ&lt;i&gt;G&lt;/i&gt;&lt;sup&gt;#&lt;/sup&gt;), and activation entropy (Δ&lt;i&gt;S&lt;/i&gt;&lt;sup&gt;#&lt;/sup&gt;), were determined. Antioxidant capacity was evaluated using ABTS, DPPH, and FRAP methods after maceration and heat treatment. TS did not significantly affect pH and TA but increased SS, resulting in a higher SS/TA ratio and greater total anthocyanin content. Color parameters indicated that TS produced a darker must. The degradation followed first-order kinetics, with rate constants ranging from 8.18 × 10&lt;sup&gt;−6&lt;/sup&gt; to 1855.00 for TS and 8.89 × 10&lt;sup&gt;−6&lt;/sup&gt; to 2070 × 10&lt;sup&gt;−6&lt;/sup&gt; (min&lt;sup&gt;−1&lt;/sup&gt;) for CV, showing significant differences. TS reduced activation energy and Δ&lt;i&gt;H&lt;/i&gt;&lt;sup&gt;#&lt;/sup&gt;, with positive Δ&lt;i&gt;G&lt;/i&gt;&lt;sup&gt;#&lt;/sup&gt; confirming the non-spontaneous nature of degradation and lower Δ&lt;i&gt;S&lt;/i&gt;&lt;sup&gt;#&lt;/sup&gt; indicating greater molecular stability. Despite the significant differences in kinetic and thermodynamic parameters between the methods, the practical impact is minimal, suggesting that anthocyanins extracted by TS have similar thermal stability to those obtained by CV. Antioxidant tests revealed that TS initially increased antioxidant capacity due to extraction, although antioxidant activity decreased with higher temperatures. Despite t","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119704","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":"Automatic pH-Controlled Thermal Modulation Unit for Yoghurt Production","authors":"Arijit Ray,&nbsp;Chitranayak Sinha,&nbsp;P. S. Minz,&nbsp;J. K. Dabas,&nbsp;Hima John,&nbsp;Khusbhu Kumari","doi":"10.1111/jfpe.70050","DOIUrl":"https://doi.org/10.1111/jfpe.70050","url":null,"abstract":"<div>\u0000 \u0000 <p>Yoghurt, a widely consumed fermented dairy product, requires precise control of incubation and cooling conditions to ensure optimal fermentation and product quality. Small and medium-scale yoghurt manufactures often face challenges in maintaining consistent temperature and pH during fermentation, leading to inconsistencies in texture, flavor, and acidity. This study addresses the problem by developing a pH-controlled automatic thermal modulation unit. The system was designed with a goal to integrate incubation and cooling in a single system. Process simulation was used to ascertain uniform air velocity and temperature distribution. The expert pH controller monitors the fermentation conditions during yoghurt production by maintaining incubation temperatures at 40°C and once set pH is attained, the system automatically switches from incubation mode to cooling mode. The system rapidly cooled yoghurt to 4°C within 90 min halting further lactic acid production. Experimental results demonstrated uniform temperature distribution across the chamber, allowing uniform fermentation and preventing temperature-related inconsistencies in the final product. Various textural, chemical and sensorial parameters showed significant enhancement in yoghurt produced in the automated system compared to traditionally produced yoghurt. The developed system offers several advantages by seamlessly integrating automation with both incubation and cooling processes, like reducing the overall process time, minimizing handling and operational complexities, which helps to prevent defects such as uneven texture and excessive acidity. Additionally, the system's adaptable design allows it to be customized for other fermented dairy products, providing a versatile, automated and efficient solution for small to medium-scale dairy producers.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119343","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 Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review","authors":"Shengqi Zhang,&nbsp;Shizhen Niu,&nbsp;Minquan Wu,&nbsp;Hongliang Li,&nbsp;Chang Yang,&nbsp;Chunyang Liu,&nbsp;Chunhua Dai,&nbsp;Ronghai He,&nbsp;Yujia Xu","doi":"10.1111/jfpe.70042","DOIUrl":"https://doi.org/10.1111/jfpe.70042","url":null,"abstract":"<div>\u0000 \u0000 <p>Yoghurt is a popular nutrient-rich food consumed worldwide. It is a functional food, and thus, has many health benefits. As a consequence, its consumer-market is gradually expanding. However, the production of yoghurt is associated with several problems such as post-acidification, heat treatment, flavor, cost and technical barriers. To overcome such challenges, various fortification approaches such as the addition of probiotics and prebiotics (as biofortification methods), additives and nutrients (as chemical fortification methods) have been applied. Besides, ultrasound-assisted or high-pressure homogenization-assisted fermentation have been utilized to improve the rheological, textural, flavor and nutritional attributes of yoghurt. This review summarizes the current production processes of yoghurt and their shortcomings, with an emphasis on innovative fermentation fortification techniques.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118421","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":"Impact of Pulsed Electric Field Pretreatment on Extraction Efficiency and Quality Attributes of Sohiong Fruit Juice","authors":"Mwchangti Debbarma,&nbsp;Brijesh Srivastava","doi":"10.1111/jfpe.70038","DOIUrl":"https://doi.org/10.1111/jfpe.70038","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the impact of pulsed electric field (PEF) pretreatment on the extraction and quality of Sohiong juice. A full factorial optimal design was employed to determine the best PEF conditions. Response surface methodology (RSM) was used to evaluate the effects of electric field strength (2–10 kV/cm), treatment time (20–80 s), and solid-water ratios (1:1, 1:1.5, and 1:2) on juice yield (JY), ascorbic acid (AA), color difference (Δ<i>E</i>), cloud stability (CS), total phenolic content (TPC), total anthocyanin content (TAC), and radical scavenging activity (%DPPH). Comparative analysis was performed between PEF and thermal-treated samples, and ANOVA was applied to assess statistical significance. Optimal PEF conditions (10 kV/cm, 60 s, 1:1 solid–liquid ratio) showed a significant (<i>p</i> &lt; 0.05) enhancement of 26, 77, 11, 20 12, and 89% in JY, CS, TAC, TPC, DPPH inhibition, and AA retention, respectively. However, thermally treated samples showed higher shear stress and viscosity than PEF-treated ones. The model demonstrates significant differences (<i>p</i> &lt; 0.05), indicating an excellent fit with higher <i>R</i>² and Adj <i>R</i>² values denoting increased model accuracy. FTIR analysis depicts functional groups like O–H, C=C, and C–O–C indicative of anthocyanins. Further, the absorption range of 1680–1600 cm⁻¹ also suggests the presence of pectin. SEM analysis demonstrated microstructural changes, with a breakdown of the cell membrane in Sohiong pomace, enhancing porosity and aiding improved extraction of valuable compounds. This research highlights that PEF technology can improve the quality of fresh fruit juice while maintaining its nutritional value compared to thermal treatments.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117807","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":"Impacts of Time-to-Freeze on Quality Attributes of Low-Moisture Part-Skim Mozzarella Cheese","authors":"Helen Bunker,&nbsp;Monisha Chandran,&nbsp;Siddharth Vishwakarma,&nbsp;Dennis R. Heldman,&nbsp;Farnaz Maleky","doi":"10.1111/jfpe.70045","DOIUrl":"https://doi.org/10.1111/jfpe.70045","url":null,"abstract":"<p>This research investigated the effect of time-to-freeze (TTF) on key quality attributes of low-moisture part-skim (LMPS) Mozzarella cheese, including browning, free oil formation and meltability. Thin slabs (4-mm) of LMPS Mozzarella were frozen at four different rates: in a still air freezer (−22°C), in a non-isothermal blast freezer (−30°C), in a temperature-controlled bath (−30°C), and in an ethanol-dry ice bath (−70°C), with TTF ranging from 0.4 to 95 min. Numerical simulations of the transient heat conduction equation provided temperature profiles that were compared with the experimental data for all freezing methods. Frozen samples were stored at −22°C for 15–18 h, then thawed and analyzed for browning, free oil formation, and meltability using spectrophotometry and modified Schreiber tests. TTF variations did not significantly affect the quality attributes, but samples with a TTF of 95 min had higher levels of free surface water compared to unfrozen cheese. The formation of free surface oil increased significantly after TTF durations of 1.2, 19, and 95 min compared to unfrozen samples. Surface browning decreased after 95 min, likely due to the higher free water content. Rapid freezing methods, such as the ethanol-dry ice bath (−70°C), are effective for quick freezing, but the still air freezer yielded better quality cheese. Cheese frozen in a still air freezer exhibited less redness (a*) and more lightness (L*), indicating reduced surface browning. Additionally, it retained more free surface water, enhancing the structural integrity and overall quality of LMPS Mozzarella.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118309","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}

{"title":"β-Carotene-Loaded Pickering Emulsion-Filled Gel: Role of Whey Protein-Cress Seed Gum Nanoparticle and Sodium Alginate Gel in Physicochemical and In Vitro Gastrointestinal Behavior","authors":"Maryam Davtalab,&nbsp;Sara Naji-Tabasi,&nbsp;Mostafa Shahidi-Noghabi,&nbsp;Miguel A. Cerqueira","doi":"10.1111/jfpe.70048","DOIUrl":"https://doi.org/10.1111/jfpe.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, an emulsion-filled gel (EFG) was developed and used for the delivery of β-carotene. Pickering emulsions stabilized by whey protein-cress seed gum (WPC-CSG) nanoparticles were dispersed at three different concentrations (10%, 15%, and 20%) in a 4% sodium alginate network. To identify the optimal Pickering emulsion concentration, EFGs incorporating 10-EFG, 15-EFG, and 20-EFG (corresponding to 10%, 15%, and 20% Pickering emulsions) were evaluated. Finally, the effect of CaCl₂ concentrations (1%, 2%, 4%, and 6%) on EFG properties was evaluated. Rheological studies revealed that adding 15% of Pickering emulsion formed a more elastic gel (G′ = 454.76 Pa) when compared with 10% and 20%. β-carotene release from EFGs containing 20%, 15%, and 10% (v/v) Pickering emulsion was 83.66%, 87.33%, and 74.33%, respectively. 15% Stability studies demonstrate that the use of a gel significantly enhanced Pickering emulsion stability, extending it from two to five months.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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

{"title":"Enhancing Microwave-Assisted Vacuum Freeze-Drying Efficiency and Quality of Pineapple Slices Through Osmotic Dehydration and Ultrasonic Pretreatment","authors":"Wei-Mon Yan,&nbsp;Xuan-Lin Chen,&nbsp;Bo-Lin Chen,&nbsp;Uzair Sajjad,&nbsp;Tian-Hu Wang,&nbsp;Mohammad Amani","doi":"10.1111/jfpe.70010","DOIUrl":"https://doi.org/10.1111/jfpe.70010","url":null,"abstract":"<div>\u0000 \u0000 <p>This article investigates the use of osmotic dehydration and ultrasonic pretreatment to improve the efficiency of vacuum freeze-drying (FD) and microwave-assisted vacuum freeze-drying (FD-VMD) methods. The study examines the influence of pretreatment time, osmotic solution concentration, and ultrasonic power on the moisture content of the pineapple samples. The results show that osmotic dehydration pretreatment can reduce moisture content and weight by up to 15.2% and 8.36%, respectively, while increasing sugar content by 7.5°Bx. Ultrasonic pretreatment is even more effective, with moisture content and weight decreasing by up to 37.5% and 19.45%, respectively, and sugar content decreasing by 4.1°Bx. The FD process shows no significant difference in moisture curve between pretreated and untreated samples, but the pretreated samples have a lower initial moisture content, leading to a potential 35.01% reduction in drying time. The study also evaluates the quality of the dried samples using eight performance indicators, finding that osmotic dehydration pretreatment improves sugar content, crispiness, and flavor, whereas ultrasonic pretreatment enhances rehydration rate, reduces final moisture and sugar content, and results in a softer texture. Additionally, pretreatment significantly reduces drying time and energy consumption, particularly ultrasonic pretreatment with a 120 W power and 40-min duration, significantly reduces drying time and energy consumption by up to 30.02%. These findings demonstrate the positive impact of pretreatment on the energy efficiency and quality of pineapple slices under the FD-VMD process.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sequential Pre-Treatment Strategies to Improve Papaya Drying: Impact on Mass Transfer, Morphology, and Rehydration Rate","authors":"Thalis Leandro Bezerra de Lima,&nbsp;Newton Carlos Santos,&nbsp;Raphael Lucas Jacinto Almeida,&nbsp;Shênia Santos Monteiro,&nbsp;Julianna Gomes da Silva Figueira,&nbsp;Katiane Araújo do Bomfim,&nbsp;Matheus Augusto de Bittencourt Pasquali,&nbsp;Josivanda Palmeira Gomes,&nbsp;Ana Paula Trindade Rocha","doi":"10.1111/jfpe.70039","DOIUrl":"https://doi.org/10.1111/jfpe.70039","url":null,"abstract":"<div>\u0000 \u0000 <p>Papaya cubes were subjected to freezing–thawing, ethanol, and ethanol solution containing ferulic acid and caffeic acid, both individually and in combination, as pre-treatments for convective drying (60°C). Empirical and diffusional models were used to describe the drying process. In addition, energy consumption, firmness, total phenolic compounds (TPC), carotenoids, water adsorption isotherms, morphology, and the rehydration profile of the dehydrated cubes were also evaluated. The results revealed that all pre-treatments reduced drying time, ranging between 810 and 1170 min, and energy consumption (6.80–12.77 kWh/kg). According to the mass transfer models, effective diffusivity (1.37–5.18 × 10⁻¹⁰ m/s²) and convective mass transfer coefficient (1.04–3.11 × 10⁻⁵ m/s) were significantly influenced by process conditions. The combined pre-treatments, particularly sequential freezing–thawing with ferulic acid solution (S8), significantly enhanced the retention of bioactive compounds in the dehydrated papaya cubes, achieving TPC and carotenoid levels 4.2 and 2.8 times higher than the control, respectively. Regarding water adsorption isotherms, the Peleg model showed the best fit (<i>R</i>² &gt; 0.9972, <i>p</i> &lt; 1.76%), being classified as Type II. Scanning electron microscopy (SEM) images of the dried samples revealed the formation of cavities and irregular surfaces due to the pre-treatments, which significantly influenced the increase in rehydration rate, resulting in faster moisture absorption and the restoration of initial texture and volume.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}