Journal of Food Process Engineering最新文献

{"title":"Online Continuous Sorting for Plumule-Removed Lotus Seeds Using Micro-Pressure-Airflow Excitation and 1D-CNN Acoustic Recognition","authors":"Ange Lu,&nbsp;Kaixuan Chen,&nbsp;Zhenkun Yan,&nbsp;Ke Fang,&nbsp;Qiucheng Ma","doi":"10.1111/jfpe.70737","DOIUrl":"https://doi.org/10.1111/jfpe.70737","url":null,"abstract":"<div>\u0000 \u0000 <p>Lotus seeds are high-value food and medicinal materials. The plumule removal process of lotus seeds cannot avoid the drill deviation. The resulting defective products are difficult to discharge the inner lotus plumule and form residues, reducing the quality of the drilled lotus seeds. Based on the positional differences in drilled holes between qualified and defective products, an online continuous sorting method for drilled lotus seeds using micro-pressure-airflow excitation and acoustic recognition is proposed in this study. The method is to make the lotus seed pass through a micro-pressure air curtain continuously. The airflow readily passes through the drilled hole on qualified products but has difficulty penetrating the hole on defective products, thereby generating differential acoustic signals. The signals are classified using an acoustic classification model, and then sorting is achieved. An online continuous sorting system for drilled lotus seeds was designed. The effect of the air pressure on the posture stability of lotus seeds when they pass through the air curtain was studied. A 1D-CNN (one-dimensional convolutional neural network) online acoustic classification model was designed for classifying drilled lotus seeds during continuous sorting. The model's classification accuracy, inference time, and parameter count were 96.38%, 18.8 ms, and 0.39 M (Million), respectively. The sorting test results show that the optimal conveying chain speed and the achieved sorting accuracy of the sorting system were 120 links/min and 93.52%, respectively. The research findings laid a theoretical basis for developing efficient and high-quality engineering sorting/grading equipment for drilled lotus seeds.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784275","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":"Drying Uniformity, Moisture Diffusivity, and Quality Characterization of Stevia rebaudiana Leaves Using a Zigzag-Airflow Hybrid Solar Dryer","authors":"A. E. Ibrahium,&nbsp;Hossam S. El-Beltagi,&nbsp;Adel A. Rezk,&nbsp;Fayka Abbas Korany","doi":"10.1111/jfpe.70738","DOIUrl":"https://doi.org/10.1111/jfpe.70738","url":null,"abstract":"<div>\u0000 \u0000 <p>Nonuniform moisture removal and tray-dependent quality variation remain major challenges in multi-tray drying of leafy food materials. This study characterized the drying behavior, shelf-to-shelf uniformity, moisture diffusivity, and quality attributes of <i>Stevia rebaudiana</i> leaves dried using a zigzag-airflow hybrid solar dryer. Drying experiments were conducted in triplicate on consecutive experimental days at three air temperatures (50°C, 60°C, and 70°C), two air velocities (1.15 and 2.25 m/s), and six tray positions. The zigzag airflow pathway was designed to redirect heated air alternately above and below successive trays, and its performance was evaluated experimentally using tray-specific moisture and quality measurements. Moisture content, moisture ratio, drying rate, effective moisture diffusivity, final-moisture uniformity, color parameters, water activity, stevioside, rebaudioside A, and total phenolic content were determined to evaluate process performance and product quality. Drying occurred entirely in the falling-rate period, indicating that internal moisture diffusion governed water removal. Increasing drying temperature and air velocity accelerated dehydration, reducing drying time from approximately 510 min at 50°C and 1.15 m/s to 210–240 min at 70°C and 2.25 m/s. Effective moisture diffusivity increased with drying intensity, confirming enhanced internal water migration at higher thermal and convective driving forces. The final moisture content showed low tray-to-tray variability, with coefficients of variation ranging from 1.56% to 4.27%, indicating high shelf-to-shelf moisture uniformity under the tested zigzag configuration. Quality characterization indicated that lower and moderate temperatures better preserved greenness, steviol glycosides, and phenolic compounds, whereas the most intensive drying condition produced the lowest water activity. Machine-learning regression further supported moisture-ratio characterization, with ensemble-based models providing accurate prediction from measurable drying variables. Overall, zigzag-airflow hybrid solar drying provides a practical approach for producing uniformly dried stevia leaves while maintaining key quality attributes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784274","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":"Protein Synergy in Gluten-Free Systems: Structural Transformation of Rice Flour Dough and Quality Enhancement of Steamed Buns","authors":"An-Qi Zhang,&nbsp;Shuo Sheng,&nbsp;Ming-Huan Sun,&nbsp;Yi Li,&nbsp;Di An,&nbsp;Qiang Cui","doi":"10.1111/jfpe.70731","DOIUrl":"https://doi.org/10.1111/jfpe.70731","url":null,"abstract":"<div>\u0000 \u0000 <p>In the field of food processing engineering, gluten-free foods are of great significance for preventing gluten-induced allergic reactions and ensuring the health of people with allergies. This study, from an engineering process perspective, used a mixture of zein and pea protein to replace gluten protein and mixed it with rice flour to prepare gluten-free dough. In terms of the control of the dough fermentation process, the influence of the added amount of the mixed protein on the fermentation rate was precisely studied. The results showed that when the added amount of the mixed protein was 15%, the fermentation rate reached the fastest, at 0.29 mL/min. This data provided key parameters for the optimization of the fermentation process. From the analysis of engineering material properties, the rheological characteristics of the dough before and after fermentation were deeply determined. The results showed that the prepared dough had a good viscoelastic structure, which was crucial for subsequent processing operations and product shaping. At the molecular level of engineering analysis, the measurement of free thiol content and intermolecular interaction forces revealed that the electrostatic attraction weakened during the dough fermentation process, while the hydrogen bonds, hydrophobic interactions, and disulfide bonds increased. Infrared spectroscopy analysis further confirmed that more covalent bonds were formed in the dough, providing a theoretical basis for the structural stability and performance improvement of the dough. The quality assessment of the final product showed that the steamed buns produced had the lowest hardness of 341.2 g, and the elasticity and resilience reached the maximum value. This indicates that the gluten-free buns prepared under this process have the best quality. This study provides a feasible process optimization scheme and theoretical support for the industrial production of gluten-free foods, helping to improve the quality of gluten-free products and providing more options for the health diet management of people with celiac disease.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148784250","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":"Physicochemical and Sensory Properties of Phyllo Pastry: Effects of Steam-Assisted Baking and Vegetable Oils","authors":"Gokce Cakmak Kafadar,&nbsp;Zeynep Ece Kulaksiz Günaydi,&nbsp;Mustafa Kesici","doi":"10.1111/jfpe.70733","DOIUrl":"https://doi.org/10.1111/jfpe.70733","url":null,"abstract":"<p>Pastries remain an important part of dietary culture but face increasing demands for healthier processing methods that maintain quality and nutritional value. This study examined the effects of steam-assisted baking on the physicochemical and sensory properties of hand-stretched phyllo pastry prepared with different vegetable oils (safflower, sunflower, canola, and olive oil). The fatty acid profiles and total phenolic contents of the oils were also analyzed to assess variation in bioactive composition. Optimized steam baking conditions (115°C, 60% humidity) improved internal structure and chewiness, while conventional baking yielded higher color and appearance scores due to more intense Maillard reactions. Compared to conventional baking, steam baking at 115°C with 60% humidity preserved higher moisture content and reduced weight loss without significantly affecting energy values due to the combined effects of lower temperature, longer duration, and elevated humidity. Among the oils, canola produced pastries with the most favorable texture and sensory acceptance, whereas safflower and olive oils were less preferred, likely due to distinct flavor characteristics. Steam-assisted baking, combined with appropriate oil selection, can improve pastry quality while preserving nutritional benefits. This approach offers potential for producing healthier bakery products with enhanced sensory properties and reduced levels of undesirable heat-induced compounds.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70733","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753959","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":"Development of a Laboratory-Scale Ohmic Heating Chamber for Enhanced Oil Recovery From Sal (Shorea robusta) Seeds","authors":"Eyanshi Sinha,&nbsp;P. S. Pisalkar,&nbsp;Maneesh Sonkar,&nbsp;Abhang Chitale,&nbsp;D. Khokhar,&nbsp;N. K. Mishra","doi":"10.1111/jfpe.70722","DOIUrl":"https://doi.org/10.1111/jfpe.70722","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explores the development of a prototype Ohmic heating system and evaluates its effectiveness in enhancing oil extraction efficiency from Sal <i>(Shorea robusta)</i> seeds. Ohmic heating, which generates heat through the passage of electric current via the electrical resistance of the material, presents a novel approach for enhancing oil yield while minimizing energy consumption and processing time. The effects of key process parameters i.e., moisture content (30%–40% w.b.), voltage (100–140 V), and heating time (5–15 min) on oil yield, acid value, free fatty acid (FFA) content, and temperature were investigated using response surface methodology based on a Box–Behnken design. The developed model showed a high coefficient of determination (<i>R</i>² = 0.9981 for oil yield), indicating excellent model fit, with voltage and heating time having significant effects (<i>p</i> &lt; 0.05) on extraction efficiency. The maximum oil yield (18.96%) was achieved at 35% moisture content (w.b.), 120 V, and 10 min of heating. Numerical optimization predicted optimal conditions at 34% moisture content (w.b.), 118 V, and 8 min, yielding 18.04% oil, with an acid value of 4.41 mg KOH/g and FFA content of 2.21%, both within acceptable limits. The study demonstrates that Ohmic heating is an effective method for improving oil recovery while maintaining oil quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148754090","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":"Comparative Modeling of Yoghurt Drying Kinetics Using Artificial Neural Networks and Multiple Linear Regression in Microwave-Assisted Foam-Mat Drying","authors":"Nuray İnan-Çınkır,&nbsp;Ayşe Nur Tonay","doi":"10.1111/jfpe.70724","DOIUrl":"https://doi.org/10.1111/jfpe.70724","url":null,"abstract":"<p>This study proposed a novel approach for modeling and predicting the moisture ratio of yoghurt powder during microwave-assisted foam-mat drying using artificial neural networks (ANN) and multiple linear regression (MLR). Various ANN configurations, including different training algorithms, transfer functions, and hidden-layer neuron numbers, were systematically evaluated using the coefficient of determination (<i>R</i>²) and the root mean squared error (RMSE) to find the best structure. In addition, three stepwise MLR models with different predictor combinations were developed to assess the contribution of the independent variables to moisture ratio prediction. The optimal ANN model, consisting of 15 hidden neurons with the <i>logsig</i> activation function in the hidden layer and the <i>purelin</i> activation function in the output layer, trained using the Levenberg–Marquardt backpropagation algorithm (<i>trainlm</i>), achieved the highest predictive performance with <i>R</i>² of 0.9979 and RMSE of 0.0296. Garson's algorithm was employed to assess the relative importance of the input variables (drying time, egg albumin concentration, and microwave power) based on the optimal ANN model. The sensitivity analysis indicated that drying time (40.86%) and egg albumin concentration (40.41%) were the most influential factors governing moisture ratio prediction. Among the multiple linear regression models, MLR1 exhibited the best predictive performance. Nevertheless, the ANN model outperformed all MLR models by achieving higher prediction accuracy and better convergence. These findings demonstrate that the developed ANN model is a reliable tool for predicting moisture ratio and has considerable potential for process optimization, operational control, and reducing the need for extensive experimental trials.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70724","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753357","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":"3D Food Printing and Extrusion of Spirulina-Enriched Foods: A Bibliometric and Systematic Review","authors":"Larissa Chivanski Lopes,&nbsp;Gabriel Martins Rosa,&nbsp;Elizangela Gonçalves de Oliveira,&nbsp;Jorge Alberto Vieira Costa","doi":"10.1111/jfpe.70704","DOIUrl":"https://doi.org/10.1111/jfpe.70704","url":null,"abstract":"<div>\u0000 \u0000 <p>Three-dimensional (3D) food printing is a transformative platform for developing personalized, functional, and sustainable foods, yet its industrial adoption remains limited by rheological complexity, sensory barriers, and scalability constraints. This review examines <i>Spirulina</i> spp. enriched, extruded, and 3D-printed snacks, cookies, pasta, and meat analogues as a model for integrating microalgae into advanced food manufacturing. A bibliometric analysis of 30 studies drawn from multiple databases, supported by a systematic literature review, mapped global research trends, keyword networks, and alignment with the United Nations Sustainable Development Goals (SDGs). <i>Spirulina</i> spp. consistently enhances protein content, antioxidant activity, and mineral density across product formats, with optimal inclusion ranges of 2%–8% for extrusion and 2%–6% for 3D printing under non-encapsulated conditions. Rheological analysis identifies shear thinning behavior, viscoelastic recovery, and thixotropic recovery as critical determinants of printability; residue-based inks, microencapsulation, and hydrocolloid optimization have demonstrated quantified improvements in structural stability and print accuracy. Sensory acceptance is constrained by intense pigmentation and marine flavor, with coaxial extrusion, microencapsulation, and matrix masking identified as the most effective mitigation strategies across the reviewed studies. International collaboration is led by Brazil, India, Portugal, and Spain, with the field transitioning toward an early stage of maturity according to bibliometric life cycle modeling. Important gaps persist in rheological standardization, life-cycle assessment, and consumer research, dimensions required to bridge current laboratory advances with industrial adoption and broader food system impact.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752720","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":"Selection of Wheat Germ Drying Methods Using Multi-Criteria Decision-Making Techniques","authors":"Aliye Ayca Supciller,&nbsp;Engin Demiray,&nbsp;Burçin Çulluk","doi":"10.1111/jfpe.70721","DOIUrl":"https://doi.org/10.1111/jfpe.70721","url":null,"abstract":"<p>The drying of wheat germ has been demonstrated to be an effective procedure for the preservation of functional components and the extension of shelf life. Consequently, the employment of the most suitable drying method is of paramount importance for ensuring the quality of food products. The objective of this study is to determine the most appropriate drying method for wheat germ. Initially, wheat germ underwent a drying process that involved vacuum drying, microwave drying, and combinations of these methods with various time–temperature combinations. Consequently, 15 alternatives were obtained. The parameters of the drying procedure constituted the six criteria employed. Given the existence of multiple criteria and the presence of conflicting criteria, a hybrid multi-criteria decision-making approach was employed to select the optimal drying procedure. The criteria were weighted using the MEREC method. The findings suggest that the most critical criterion was antioxidant capacity. The ranking was determined by the COBRA method. The most effective drying method for wheat germ was determined to be the combination of vacuum pre-drying and microwave finish-drying method, which involved subjecting the sample to 20 kPa of pressure at 100°C and 200 W of power. The hybrid approach of MEREC and COBRA integrated the benefits of both methods, facilitating an applicable and reliable decision-making process. For the purpose of validation, the ranking results were compared with those of another ranking method, WASPAS. The most significant criteria and the most suitable drying method were identified. The results of the study were thoroughly reviewed and validated by experts in the field. A comprehensive decision framework was provided for the procedure of wheat germ drying.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70721","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752710","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":"Sustainable Drying of Agricultural Products: Influence of Pretreatments on Energy Consumption and Drying Performance","authors":"Mohammed Kaveh,&nbsp;Małgorzata Nowacka,&nbsp;Yousef Abbaspour Gilandeh,&nbsp;Faroogh Sharifian,&nbsp;Davood Kalantari,&nbsp;Hany S. El-Mesery","doi":"10.1111/jfpe.70728","DOIUrl":"https://doi.org/10.1111/jfpe.70728","url":null,"abstract":"<div>\u0000 \u0000 <p>Approximately one-third of food products are lost due to delays in processing. Drying is one of the most commonly used methods to address this issue. This process has brought significant value to the food industry by not only enhancing product quality but also reducing transportation and logistics costs, as the reduction in moisture content substantially decreases the weight and volume of agricultural products, thereby lowering packaging requirements and freight energy expenditure. However, traditional drying methods still need optimization, especially in terms of energy efficiency. Drying is an energy-intensive operation, accounting for 10%–25% of the total production costs. The food science and industry sectors have continually sought innovative, cost-effective solutions to optimize processes while fostering green and sustainable technologies. As part of this, considerable efforts have been made to develop drying systems based on pretreatment techniques aimed at minimizing energy consumption (SEC). Pretreatments are widely applied to agricultural products prior to drying, serving to deactivate enzymes, improve the quality of the dried products, enhance energy efficiency, shorten drying times, and reduce SEC. These methods can be categorized into chemical (both solution and gas-based) and physical (thermal and non-thermal blanching) approaches. This review explores previous research on how pretreatment techniques can help reduce SEC. Furthermore, it provides guidance on selecting appropriate pretreatment methods for drying agricultural products to achieve lower SEC. Recent studies have highlighted several promising pretreatment technologies, including ultrasonication (US), pulsed electric fields (PEF), cold plasma (CP), radiofrequency (RF), blanching (B), and osmotic treatments (OD), which show great potential for reducing SEC in the drying of food products across various industrial applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752700","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 Low-Voltage Electrostatic Field Combined With Melatonin on Postharvest Quality of Sweet Cherry Under Cold Atmospheric Plasma Pretreatment","authors":"Huimin Zhang,&nbsp;Xiaoli Qin,&nbsp;Yongxu Qiao,&nbsp;Yongjun Huang,&nbsp;Hui Lin,&nbsp;Jingzheng Wang,&nbsp;Quan Li","doi":"10.1111/jfpe.70730","DOIUrl":"https://doi.org/10.1111/jfpe.70730","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the regulatory effects of low-voltage electrostatic field (LVEF) in synergy with melatonin (MT) on the postharvest quality of sweet cherries pretreated with cold atmospheric plasma (CAP). “Rainier” sweet cherries (<i>Prunus avium</i> L.) served as the experimental subjects. After uniform CAP pretreatment, the fruits were subjected to MT immersion (100 μmol L⁻¹), LVEF treatment (200 V), or a synergistic combination of both, and subsequently stored at 4°C for 20 days. Throughout the storage period, we periodically monitored color, texture, browning, weight loss, decay, and associated physiological indices. The results demonstrate that the synergistic treatment of LVEF and MT yields superior preservation efficacy. By Day 20, this group maintained <i>L</i>* and <i>a</i>* values of 48.59 and 13.22, respectively, with a total color difference (Δ<i>E</i>*) of merely 5.14, exhibiting significantly higher color stability than other treatments (<i>p</i> &lt; 0.05). Furthermore, the LVEF+MT group showed a firmness decline of only 19.07% (988.40 g) and a skin penetration force loss of 5.36%, both significantly lower than the control (CK) group's 43.63% and 29.10%, respectively. Stem browning rates and fruit browning indices were recorded at 19.67% and 3.65%, representing reductions of 80.32% and 78.32% compared to the CK group. Additionally, weight loss (4.42%) and decay rates (6.43%) decreased by 59.73% and 65.76% relative to the CK group. Total soluble solids (TSS) were maintained at a high level (17.97% on Day 20), and pH fluctuations were minimized (final value 3.77). Principal component analysis (PCA) further confirms that the LVEF+MT group achieved the highest composite scores across all storage intervals. In summary, the synergistic application of LVEF and MT, following CAP pretreatment, effectively retards postharvest quality deterioration in sweet cherries, offering a novel strategy for the preservation of perishable fruits.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752711","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}