Journal of Food Process Engineering最新文献

{"title":"Construction of Zein/Gum Arabic Complexes for Preparation of Fish Oil-Based Emulsions: The Effect of pH and Storage Time","authors":"Aji Sukoco,&nbsp;Yukihiro Yamamoto,&nbsp;Tomoyuki Yoshino","doi":"10.1111/jfpe.70411","DOIUrl":"10.1111/jfpe.70411","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effect of modified zein powder on the performance of fish oil (FO) emulsions. Powders were prepared using acetic acid and glycerol, then dissolved in sodium dodecyl sulfate solution. The final mixture was labeled MZ. The wall complex/material was constructed by adding MZ to gum arabic (GA) solution and dissolving FO in it to prepare an emulsion. The investigation was made as the impact of pH (3–8) and storage time (28 days). The results showed that pH significantly affected the protein solubility of the complex and the physical properties of both the complex and FO emulsion (<i>p</i> &lt; 0.05). Stable complexes with smaller particle sizes (11–25 nm) were obtained at all pH values, with zeta potentials of −4 to −11 mV for GA ratios of 0.5, 1, and 1.5. Stable FO emulsions with small droplet sizes (1.3–2.0 μm), high zeta potentials (−6.44 to −8.26 mV), and low creaming indexes (CIs; 6%–25%) were obtained at pH 5 using these GA ratios. At this pH, the complex and emulsion remained physically stable for small particle sizes (&lt; 70 nm), droplet sizes (&lt; 3.30 μm), CI (&lt; 46%), and zeta potential was −5 mV after 28-day storage using these GA ratios. Fluorescence microscopy confirmed the droplet size changes. At pH 5, an MZ/GA ratio of 1:1.5 resulted in the lowest oxidation rate while stabilizing the omega-3 fatty acids in the FO emulsion. Therefore, MZ/GA is a useful wall component for protecting FO against physical and oxidative instabilities.</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":"147569268","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":"Sono-Hydro Priming of Proso Millet (Panicum miliaceum): Effect on Soaking Kinetics, Hydration Behavior and Surface Morphology","authors":"Sibasish Sahoo,&nbsp;Rama Chandra Pradhan","doi":"10.1111/jfpe.70405","DOIUrl":"https://doi.org/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 &lt; Lewis first order &lt; Page &lt; 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":"147568718","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":"Construction of Zein/Gum Arabic Complexes for Preparation of Fish Oil-Based Emulsions: The Effect of pH and Storage Time","authors":"Aji Sukoco,&nbsp;Yukihiro Yamamoto,&nbsp;Tomoyuki Yoshino","doi":"10.1111/jfpe.70411","DOIUrl":"https://doi.org/10.1111/jfpe.70411","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effect of modified zein powder on the performance of fish oil (FO) emulsions. Powders were prepared using acetic acid and glycerol, then dissolved in sodium dodecyl sulfate solution. The final mixture was labeled MZ. The wall complex/material was constructed by adding MZ to gum arabic (GA) solution and dissolving FO in it to prepare an emulsion. The investigation was made as the impact of pH (3–8) and storage time (28 days). The results showed that pH significantly affected the protein solubility of the complex and the physical properties of both the complex and FO emulsion (<i>p</i> &lt; 0.05). Stable complexes with smaller particle sizes (11–25 nm) were obtained at all pH values, with zeta potentials of −4 to −11 mV for GA ratios of 0.5, 1, and 1.5. Stable FO emulsions with small droplet sizes (1.3–2.0 μm), high zeta potentials (−6.44 to −8.26 mV), and low creaming indexes (CIs; 6%–25%) were obtained at pH 5 using these GA ratios. At this pH, the complex and emulsion remained physically stable for small particle sizes (&lt; 70 nm), droplet sizes (&lt; 3.30 μm), CI (&lt; 46%), and zeta potential was −5 mV after 28-day storage using these GA ratios. Fluorescence microscopy confirmed the droplet size changes. At pH 5, an MZ/GA ratio of 1:1.5 resulted in the lowest oxidation rate while stabilizing the omega-3 fatty acids in the FO emulsion. Therefore, MZ/GA is a useful wall component for protecting FO against physical and oxidative instabilities.</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":"147569275","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":"The Spectral-Spatial Transformer Neural Net for Pixel-Wise Damage Detection of Agaricus Bisporus Based Hyperspectral Image","authors":"Yanpeng Xu,&nbsp;Fengshuang Liu,&nbsp;Jun Fu,&nbsp;Chengyuan Zhang,&nbsp;Shujia Li","doi":"10.1111/jfpe.70379","DOIUrl":"https://doi.org/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":"147569273","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":"Optimizing the Stability of Rapeseed Oil Bodies Through Ultrasonic-Assisted Extraction","authors":"Forouzan Jalalizand,&nbsp;Mohammad Goli,&nbsp;Mojtaba Nasr Esfahani,&nbsp;Sharifeh Shahi,&nbsp;Maryam Jafari","doi":"10.1111/jfpe.70402","DOIUrl":"https://doi.org/10.1111/jfpe.70402","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the preparation methods and stability analysis of Rapeseed oil bodies under various conditions. Initially, Rapeseed was soaked in water (1:5) for 12 h, mixed with a sucrose solution (1:3), filtered, and centrifuged to collect the oil bodies. Different extraction conditions, including centrifugation and ultrasonic, were tested to evaluate their effects on Rapeseed oil body stability. Statistical analysis demonstrated that Treatment 2, which included an ultrasonic process after centrifugation, exhibits the highest zeta potential, indicating superior stability compared to Treatment 1 (without ultrasonic), and Treatment 3 (ultrasonic before centrifugation). Additionally, peroxide, acidity, TBA, and anisidine indices were measured over a storage period of 1, 90, 180, 270, 360, 720 days to assess oxidative stability. Treatment 2 consistently showed lower oxidation indices, indicating enhanced antioxidant properties. Treatment 2 displayed significantly improved physical and thermal stability compared to the other treatments. Microscopic analyses confirmed smaller and more uniform oil body structures in ultrasonicated samples. Particle size analysis supported these findings, with Treatment 2 demonstrating significantly smaller particle sizes. In conclusion, the results indicated that ultrasonic processing after centrifugation positively enhances the stability of Rapeseed oil bodies.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568643","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":"Spray Drying of a Starch-Based Model Emulsion: The Role of Free Oil and Water on Powder Flowability","authors":"Sebastian Höhne,&nbsp;Jan Maruna,&nbsp;Volker Gaukel","doi":"10.1111/jfpe.70403","DOIUrl":"https://doi.org/10.1111/jfpe.70403","url":null,"abstract":"<p>Spray drying of emulsions is a commonly used technique in the food industry for the encapsulation of oil in food powders, yet oil droplet redistribution to the surface of a drying emulsion droplet can negatively affect powder flowability. While previous studies have investigated either the influence of process and formulation parameters or certain powder structure parameters such as encapsulation efficiency and residual moisture on flowability, this work aims to deepen the understanding of the mechanistical link between the flowability (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mi>f</mi>\u0000 <msub>\u0000 <mi>f</mi>\u0000 <mi>c</mi>\u0000 </msub>\u0000 </mrow>\u0000 <annotation>$$ f{f}_c $$</annotation>\u0000 </semantics></math>-value determined using a ring shear cell) and relevant structural parameters. For this, residual moisture, water activity, encapsulation efficiency and extractable surface oil were chosen and compared in their ability to correlate with powder flowability. Crucially, water activity and extractable surface oil were identified as significantly stronger predictors of flowability compared with traditional metrics such as residual moisture. A reduction in the oil content and a lower drying outlet temperature led to improved flowability, which could be linked to changes in the extractable surface oil content and water activity of spray dried particles. By highlighting these water activity and free surface oil as the primary drivers of powder flowability, this work allows for a more optimized spray drying process design.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70403","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568416","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":"Hydrodynamic and Heat Transfer Analysis of a Non-Newtonian Fluid Agitated by a Vertically Translating Gate","authors":"Wiam Hamreras,&nbsp;Sarra Youcefi,&nbsp;Abderrahim Mokhefi,&nbsp;Houssem Laidoudi","doi":"10.1111/jfpe.70410","DOIUrl":"10.1111/jfpe.70410","url":null,"abstract":"<div>\u0000 \u0000 <p>Thermal and energy control in stirred tanks is a strategic challenge in many industrial processes, particularly when dealing with viscous or non-Newtonian fluids. In sectors such as agri-food, chemical, cosmetic, or biotechnology industries, it is essential to ensure a uniform temperature distribution while minimizing energy consumption, in order to guarantee both product quality and operational efficiency. The present work focuses on a configuration that has been only sparsely investigated in the literature, combining a modified gate-type agitator with vertical translational motion and a double thermal jacket. This dynamic mechanism aims to enhance heat exchange, improve fluid homogenization, and optimize the energy performance of the system. A three-dimensional, steady numerical simulation was conducted by solving the Navier–Stokes equations coupled with the heat equation for a non-Newtonian fluid modeled using the Herschel–Bulkley law. The parametric study focused on the Reynolds number (<i>Re</i> = 1–50), the vertical translation amplitude (<i>dd</i> = 0–0.4), the Hedstrom number (<i>He</i> = 0 to 20), and the rheological behavior index (<i>n</i> = 0.6–1.4). This study highlights the combined impact of the flow behavior index <i>n</i>, the vertical translation degree <i>dd</i>, and the Hedstrom number <i>He</i> on hydrodynamics, power consumption, and thermal transport in a stirred tank. Increasing <i>n</i> and <i>dd</i> enhances thermal uniformity, mixing efficiency, and the average Nusselt number while reducing power consumption. Meanwhile, <i>He</i> mainly affects the temperature distribution, confirming the relevance of this configuration for thermally and energetically demanding processes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568169","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":"Green Production of Black Pepper Leaves Extract Doped PVA/Guar Gum Blend Films for Promising Sustainable Food Packaging Applications","authors":"Vanita Ghatti,&nbsp;Shrishail Pattadkal,&nbsp;Sharanappa Chapi,&nbsp;Vidya Gopi,&nbsp;Gangasagara Thimmappa Vidyavathi,&nbsp;Deepak R. Kasai,&nbsp;Anjanapura V. Raghu","doi":"10.1111/jfpe.70399","DOIUrl":"10.1111/jfpe.70399","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to prepare black pepper leaf extract (BPL)-doped poly(vinyl alcohol) (PVA) and Guar gum (GG) (PGBPL) blend films via solvent casting technique for active food packaging applications. The prepared blend films were subjected to structural, thermal, morphological, and surface studies using various characterization techniques, including FTIR-ATR, XRD, TGA, AFM, and WCA. The interaction among the PVA, GG, and BPL was confirmed by FTIR analysis. Adding BPL to the PVA/GG films increased the water contact angle from 66.47° to 89.52°, resulting in amorphous, thermally stable, and hydrophilic blend films. Mechanical testing showed a significant rise in elongation at break from 249.78% to 394.32%, indicating greater flexibility, while the tensile strength and Young's modulus decreased from 21.7 to 7.86 MPa and 24.48 to 23.65 MPa. The results of swelling and chemical resistance demonstrated better barrier qualities than those of clean PVA films. Importantly, migration values confirmed food compatibility and remained well below regulatory limits. The migratory values recorded for the films were lower than the overall migration limit of 10 mg/dm². These findings indicate that PVA/GG/BPL films are promising for biodegradable food packaging and could also have future applications in wound healing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on the Regulation of Air Inlet Ratio on the Characteristics of Swirl Flow Field and Particle Suspension in Bulk Grain Transportation","authors":"Bingxian Li,&nbsp;Xuemeng Xu,&nbsp;Yongyu Zhang,&nbsp;Lei Yang","doi":"10.1111/jfpe.70409","DOIUrl":"https://doi.org/10.1111/jfpe.70409","url":null,"abstract":"<div>\u0000 \u0000 <p>To address pipeline wear and excessive energy consumption caused by particle settling in pneumatic conveying of bulk grains, a tangential auxiliary-air swirl device is proposed. Wheat particles (equivalent diameter 4 mm) are selected as the conveying medium. Based on a transient CFD–DEM coupling approach, numerical simulations are performed for a computational domain with a total length of 6.5 m and a main-pipe inner diameter of 0.1 m, under the conditions of constant total inlet air flow rate and zero relative pressure at the main-pipe outlet. The effects of the auxiliary-to-main air flow ratio (<i>ϕ</i> = <i>Q</i>ₛ/<i>Q</i>ₘ) on the swirl flow field and particle conveying characteristics are systematically investigated. Five operating conditions with <i>ϕ</i> ranging from 1/3 to 3 are considered. The results indicate that increasing <i>ϕ</i> leads to a nonlinear enhancement of the peak tangential velocity (reaching 19.88 m/s at <i>ϕ</i> = 3, approximately 15 times higher than that at <i>ϕ</i> = 1/3), while accelerating its axial decay, with a maximum attenuation of 55.57%. The mean axial velocity remains stable at 40.05 ± 0.03 m/s, whereas its fluctuation amplitude increases with <i>ϕ</i>. The total pressure loss rises significantly with increasing <i>ϕ</i>; at <i>ϕ</i> = 3, the inlet pressure increases by 27.15%, accompanied by a 46.15% increase in energy consumption. Particle dynamics analysis reveals that <i>ϕ</i> = 1 yields the highest proportion of suspended particles and the minimum wall friction, representing the optimal operating condition. When <i>ϕ</i> &lt; 1, particle deposition occurs at the pipe bottom, whereas <i>ϕ</i> &gt; 1 induces annular near-wall particle accumulation, thereby increasing the risk of pipe wear. This study elucidates the quantitative mechanisms by which auxiliary-air parameters regulate swirl intensity and energy consumption, providing a theoretical basis for the optimization of swirl-assisted grain pneumatic conveying systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568373","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":"Hydrodynamic and Heat Transfer Analysis of a Non-Newtonian Fluid Agitated by a Vertically Translating Gate","authors":"Wiam Hamreras,&nbsp;Sarra Youcefi,&nbsp;Abderrahim Mokhefi,&nbsp;Houssem Laidoudi","doi":"10.1111/jfpe.70410","DOIUrl":"https://doi.org/10.1111/jfpe.70410","url":null,"abstract":"<div>\u0000 \u0000 <p>Thermal and energy control in stirred tanks is a strategic challenge in many industrial processes, particularly when dealing with viscous or non-Newtonian fluids. In sectors such as agri-food, chemical, cosmetic, or biotechnology industries, it is essential to ensure a uniform temperature distribution while minimizing energy consumption, in order to guarantee both product quality and operational efficiency. The present work focuses on a configuration that has been only sparsely investigated in the literature, combining a modified gate-type agitator with vertical translational motion and a double thermal jacket. This dynamic mechanism aims to enhance heat exchange, improve fluid homogenization, and optimize the energy performance of the system. A three-dimensional, steady numerical simulation was conducted by solving the Navier–Stokes equations coupled with the heat equation for a non-Newtonian fluid modeled using the Herschel–Bulkley law. The parametric study focused on the Reynolds number (<i>Re</i> = 1–50), the vertical translation amplitude (<i>dd</i> = 0–0.4), the Hedstrom number (<i>He</i> = 0 to 20), and the rheological behavior index (<i>n</i> = 0.6–1.4). This study highlights the combined impact of the flow behavior index <i>n</i>, the vertical translation degree <i>dd</i>, and the Hedstrom number <i>He</i> on hydrodynamics, power consumption, and thermal transport in a stirred tank. Increasing <i>n</i> and <i>dd</i> enhances thermal uniformity, mixing efficiency, and the average Nusselt number while reducing power consumption. Meanwhile, <i>He</i> mainly affects the temperature distribution, confirming the relevance of this configuration for thermally and energetically demanding processes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568911","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}