Journal of Food Process Engineering最新文献_第5页

Role of Ultrasound Application in the Production, Processing, and Preservation of Edible Flowers: A Review 超声技术在食用花卉生产、加工和保鲜中的应用综述

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-09 DOI: 10.1111/jfpe.70012

Fidele Benimana, Kentaro Kawata, Fanbin Kong, Anupam Roy, Anand Mohan

引用次数: 0

Beetroot Microgreens (Beta vulgaris) Powder Obtained by Cast-Tape Drying and Freeze-Drying 投带干燥和冷冻干燥制备甜菜根微绿粉

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-04 DOI: 10.1111/jfpe.70015

Guilherme Meira Freitas, Lurian Cicotti, Patrícia Beltrao Lessa Constant, Marta Fernanda Zotarelli, João Paulo Natalino de Sá, Simone Mazzutti, Frederico Alberto de Oliveira, Angelise Durigon

{"title":"Beetroot Microgreens (Beta vulgaris) Powder Obtained by Cast-Tape Drying and Freeze-Drying","authors":"Guilherme Meira Freitas, Lurian Cicotti, Patrícia Beltrao Lessa Constant, Marta Fernanda Zotarelli, João Paulo Natalino de Sá, Simone Mazzutti, Frederico Alberto de Oliveira, Angelise Durigon","doi":"10.1111/jfpe.70015","DOIUrl":"https://doi.org/10.1111/jfpe.70015","url":null,"abstract":"<div>\u0000 \u0000 The study aimed to dehydrate beet microgreen foams using cast-tape drying and freeze-drying to obtain powder and characterize them in terms of physicochemical properties and betalain. Foam formulations were analyzed: F1 = 78.3% water + 13% microgreens + 6.5% Emustab + 2.2% pre-gelatinized starch; F2 = 78.3% water + 13% microgreens + 4.4% pre-gelatinized starch + 4.3% Emustab. The formulated foams were dried using cast-tape drying (CTD) (70°C and 2 mm spreading thickness) and freeze-dried (FD). The drying time for CTD was 12 min for CTDF1 and 24 min for CTDF2 (moisture of 0.1 g/g). The FD time was 14 h for FDF1 and 18 h for FDF2 (moisture of 0.02 g/g). The water activity and moisture content of the powder obtained by CTD were lower than that of the FD powder for both formulations, and the protein content in F2 (4%–4.6%) was lower than in F1 (5.2%–6.3%). The foam allows for the rapid drying of beet microgreens by CTD due to the high drying rate and moderate temperature. The CTDF2 powder has lower moisture and activity water, violet/red coloration, good flowability, and low cohesiveness compared to the other samples. Freeze-drying shows higher betalain retention (FDF1). Microgreens in powdered form constitute viable protein sources to be incorporated into plant-based products, while betalain allows using this powder as a natural dye. These potential applications demand further investigation, aiming at a potential introduction as a new product in the market.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Konjac Glucomannan-Based Edible Films: Method, Properties, and Applications 魔芋葡甘露聚糖可食性薄膜：方法、性能及应用

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-04 DOI: 10.1111/jfpe.70009

Chandani Chandarana, Smita Bonde, Vidhi Vashi, Mohammad Suhail Akhter, Bhupendra Prajapati

{"title":"Konjac Glucomannan-Based Edible Films: Method, Properties, and Applications","authors":"Chandani Chandarana, Smita Bonde, Vidhi Vashi, Mohammad Suhail Akhter, Bhupendra Prajapati","doi":"10.1111/jfpe.70009","DOIUrl":"https://doi.org/10.1111/jfpe.70009","url":null,"abstract":"<div>\u0000 \u0000 Konjac glucomannan (KGm) has emerged as a promising candidate in the realm of sustainable packaging materials due to its biodegradability, biocompatibility, and unique chemical properties. Derived from the konjac plant tuber, KGm is primarily composed of glucose and mannose units linked by β-1,4 glycosidic bonds, which impart high molecular weight, acetylation levels, and functional characteristics such as viscosity, gel-forming ability, and water absorption capacity. In the food industry, KGm films serve as edible coatings on fruits and vegetables, extending shelf life by creating a protective barrier against moisture and oxygen. KGm-based films are used in controlled release formulations, wound healing dressings, and tissue engineering scaffolds. Various manufacturing techniques such as solvent casting, microfluidic spinning, and electrospinning are used to customize the mechanical properties and structure of KGm films for specific applications. Ongoing research aims to enhance water resistance and barrier properties through innovations such as composite formulations and cross-linking methods. Looking ahead, further developments in KGm-based edible films hold promise for addressing environmental concerns linked to traditional plastic packaging materials.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764286","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simulation of Bruising in Persimmon Under the Dynamic Impact by the Finite Element Method 动态碰撞下柿子撞伤的有限元模拟

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-04 DOI: 10.1111/jfpe.70006

Elahe Soheilsarv, Ebrahim Ahmadi, Hasan Sarikhani

{"title":"Simulation of Bruising in Persimmon Under the Dynamic Impact by the Finite Element Method","authors":"Elahe Soheilsarv, Ebrahim Ahmadi, Hasan Sarikhani","doi":"10.1111/jfpe.70006","DOIUrl":"https://doi.org/10.1111/jfpe.70006","url":null,"abstract":"<div>\u0000 \u0000 Persimmon is a soft fruit, which is why it is one of the horticultural products most prone to mechanical damage throughout the cold chain. Understanding the impact of this damage on the post-harvest quality of these fruits is extremely important to reduce losses that occur throughout the supply chain. This study used the finite element method (FEM) to predict the damage to persimmon during impact loading. The tensile and puncture tests were used to find mechanical properties, and the pendulum tests for three levels of impact. During simulation, persimmon was modeled as an elastic–plastic, and the problem was considered a non-linear explicit procedure. Two different force-time and initial velocity methods were used for simulation in Abaqus software. Results of the maximum von Mises stress, maximum contact force, deformation, bruise volume, and internal energy indicated that increasing the impact level in both methods resulted in a rise of stress, deformation, bruise volume, and absorbed energy. The average error in contact force in the force-time and initial velocity methods was 12% and 21%, respectively. Also, the average deformation error in the force-time and initial velocity methods was 10% and 52%, respectively. According to these results, the force-time method is more accurate, and the elastic–plastic model can properly represent the behavior of persimmon.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content 低钠复合肉片生产技术的发展

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-03 DOI: 10.1111/jfpe.70004

Arailym Kaisarova, Azret Shingisov, Almas Mukhametov, Shynar Kenenbay

{"title":"Development of Technology for Producing Combined Meat Chips With Reduced Sodium Content","authors":"Arailym Kaisarova, Azret Shingisov, Almas Mukhametov, Shynar Kenenbay","doi":"10.1111/jfpe.70004","DOIUrl":"https://doi.org/10.1111/jfpe.70004","url":null,"abstract":"<div>\u0000 \u0000 High sodium intake from processed foods has been linked to increased risks of hypertension and cardiovascular diseases, prompting the need for sodium reduction strategies in meat products. This study aims to investigate the influence of partially replacing salt (NaCl) with Salicornia herbacea L. in the formulation of meat chips on their yield, quality, and sensory characteristics. The main difference between control and experimental recipes lies in the substitution of part of the salt (NaCl) with S. herbacea L., known for its beneficial properties and lower sodium content. Beef, chicken breast, and horse meat were used for chip preparation. Control recipes contained 8% NaCl, whereas in experimental recipes, NaCl constituted 4%, and S. herbacea L. constituted 4%. The preparation process involved grinding the meat to a minced state, adding salt and spices, forming chips, a three-stage drying process, and subsequent cooling. The results indicated that the inclusion of S. herbacea L. reduces chip yield by 2%. Moisture, fat content, protein composition, and caloric content of the chips also slightly decreased in experimental recipes. Meanwhile, antioxidant activity and chip-shape stability increased. Experimental recipes also demonstrated improved sensory characteristics such as taste, aroma, and texture. Thus, despite a minor decrease in production yield the use of S. herbacea L. in meat chip formulations was justified. Simultaneously, alongside sodium reduction, there was an improvement in the product's antioxidant activity and sensory properties. The incorporation of S. herbacea L. makes meat chips more nutritious and appealing to health-conscious consumers.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in Multi-Scale Biomechanics of Fruits and Vegetables: A Review 果蔬多尺度生物力学研究进展

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-03 DOI: 10.1111/jfpe.14778

Lianghuan Zhou, Ningbo Kang, Qianjin Qu, Hongbo Zhang, Jun Zhang, Kaikai Hu

引用次数: 0

Experimental and Computational Analysis of Drying Characteristics and Quality Attributes of Indirect and Mixed-Mode Solar Dried Stevia rebaudiana Leaves 间接和混合模式太阳能干燥甜菊叶片干燥特性及品质属性的实验与计算分析

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-02 DOI: 10.1111/jfpe.14760

Prakash Kumar, Punyadarshini Punam Tripathy

{"title":"Experimental and Computational Analysis of Drying Characteristics and Quality Attributes of Indirect and Mixed-Mode Solar Dried Stevia rebaudiana Leaves","authors":"Prakash Kumar, Punyadarshini Punam Tripathy","doi":"10.1111/jfpe.14760","DOIUrl":"https://doi.org/10.1111/jfpe.14760","url":null,"abstract":"<div>\u0000 \u0000 This study comprehensively investigates the temperature dynamics, fluid flow patterns, and moisture distribution during solar drying of Stevia rebaudiana leaves. Drying experiments were conducted using an indirect mode solar dryer (ISD) and mixed-mode solar dryer (MSD), considering both natural convection mode (NCM) and forced convection mode (FCM). Results revealed that MSD dried the leaves 40.00%–44.44% faster than ISD. Additionally, the average effective moisture diffusivity was 26.73% higher in MSD under NCM, and 34.75%–36.67% higher under FCM compared to ISD. The average mass transfer coefficient in MSD was also significantly higher than in ISD (p < 0.05), ranging from 2.92 × 10−6 to 3.68 × 10−6 m/s, a 25.86%–37.31% increase. The experimental data were evaluated using nine thin-layer drying models, with the Page and Two-term exponential models emerging as the best fit based on Akaike increment criteria and Akaike weights. The total color change was significantly higher (p < 0.05) by 35.41% under NCM and 40.17%–76.10% under FCM in MSD compared to ISD, indicating substantial quality and microstructural alterations in stevia due to its interactions with high temperature airflow. The total phenolic content of leaves showed a significant (p < 0.05) increase, ranging from 63.65% to 71.99%, when dried using ISD compared to MSD. The 3D finite element modeling performed using COMSOL Multiphysics software showed strong agreement with the experimental data, offering valuable insights into stevia's drying kinetics and the airflow patterns inside the solar dryer. These observations strongly support the efficacy of the ISD for drying heat sensitive medicinal herb like stevia.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction to “Non-Destructive Detection of Fruit Fly (Bactrocera dorsalis) Infestation in Alphonso and Totapuri Varieties of Mango Fruits by Thermal Imaging Technique” 对“热成像技术无损检测芒果Alphonso和Totapuri品种果蝇（背小实蝇）侵染”的修正

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-28 DOI: 10.1111/jfpe.70007

{"title":"Correction to “Non-Destructive Detection of Fruit Fly (Bactrocera dorsalis) Infestation in Alphonso and Totapuri Varieties of Mango Fruits by Thermal Imaging Technique”","authors":"","doi":"10.1111/jfpe.70007","DOIUrl":"https://doi.org/10.1111/jfpe.70007","url":null,"abstract":"Shoba, S., Pandiyarajan, T., and Shashidhar, K. C. (2024). Non-Destructive Detection of Fruit Fly (Bactrocera dorsalis) Infestation in Alphonso and Totapuri Varieties of Mango Fruits by Thermal Imaging Technique. Journal of Food Process Engineering, 47(4), e14610. https://doi.org/10.1111/jfpe.14610.The affiliation for first author S. Shoba shown as “KSNUAHS, Shivamogga, India” was incorrect. The correct affiliation is “University of Horticultural Sciences, Bagalkot, India.”The affiliations were also missing the departments and full names of the universities.Here is the corrected list of authors and affiliations:S. Shoba1 | T. Pandiyarajan2 | K. C. Shashidhar3.1Department of Food Process Engineering, DSLD CHEFT, University of Horticultural Sciences, Bagalkot, India.2Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India.3Department of Agricultural Engineering, Keladi Shivappa Nayaka University of Agricultural and Horticultural Sciences, Shivamogga, India.We apologize for this error.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748911","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}

引用次数: 0

Analysis of the Heat Transfer Properties of a Dispersion System With Rice Grain Particles 稻谷颗粒分散系统的传热特性分析

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-28 DOI: 10.1111/jfpe.70013

Tamaki Nagahama, Yoshiyuki Watanabe

{"title":"Analysis of the Heat Transfer Properties of a Dispersion System With Rice Grain Particles","authors":"Tamaki Nagahama, Yoshiyuki Watanabe","doi":"10.1111/jfpe.70013","DOIUrl":"https://doi.org/10.1111/jfpe.70013","url":null,"abstract":"<div>\u0000 \u0000 We investigated steady heat transfer in rice grains at various temperatures to evaluate the heat transfer properties of food solid–liquid dispersions and their particle size dependence. The two dispersion systems, comprising homogeneously dispersed and heterogeneously precipitated solutions with various volumetric solid–liquid fractions and diameters of rice grain particles, were prepared using media with different specific gravities. The thermal conductivity of both dispersion solutions depended on the solid–liquid fraction and particle diameter, and the effective interfacial area between the dispersion phase and the medium was suggested to contribute to thermal conductivity. That is, reducing the effective interfacial area was indicated to make heat transfer in the dispersion solution more efficient. In addition, the thermal conductivity of the dispersion phase was estimated using a model equation, and it was suggested that the thermal conductivity at the temperature above the gelatinization temperature might reflect the effect of water sorption by rice grains and gelatinization. The experimental and analytical methods used in this study could potentially provide useful information for simulations of thermal manipulation in the manufacturing and processing not only of rice grains but also other granular foods, especially food materials containing a large quantity of starch, such as beans.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integration of Fluorescence Spectroscopy Along with Mathematical Modeling for Rapid Prediction of Adulteration in Cooked Minced Beef Meat 结合荧光光谱和数学模型快速预测熟肉末中掺假

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-27 DOI: 10.1111/jfpe.70003

Asima Saleem, Aysha Imtiaz, Sanabil Yaqoob, Muhammad Awais, Kanza Aziz Awan, Hiba Naveed, Ibrahim Khalifa, Fahad Al-Asmari, Jian-Ya Qian

{"title":"Integration of Fluorescence Spectroscopy Along with Mathematical Modeling for Rapid Prediction of Adulteration in Cooked Minced Beef Meat","authors":"Asima Saleem, Aysha Imtiaz, Sanabil Yaqoob, Muhammad Awais, Kanza Aziz Awan, Hiba Naveed, Ibrahim Khalifa, Fahad Al-Asmari, Jian-Ya Qian","doi":"10.1111/jfpe.70003","DOIUrl":"https://doi.org/10.1111/jfpe.70003","url":null,"abstract":"<div>\u0000 \u0000 This study explores the potential of fluorescence spectroscopy (FS), coupled with principal component analysis (PCA) and partial least square regression (PLSR), to detect meat adulteration rapidly and non-destructively in cooked minced beef. We aimed at evaluating FS as a simple and efficient tool for identifying cheaper meat species, that is chicken, used as adulterants in beef. Fluorescence spectra were collected at one fixed emission wavelength (410 nm) and three excitation wavelengths (290, 322, and 340 nm) from both pure and adulterated cooked meat samples. Adulteration levels ranging from 10% to 90% were assessed by mixing chicken meat with beef, followed by fluorescence analysis. The results indicated that the PCA model explained 100% of the variance, with 96% accounted for by the first principal component, showing clear discrimination between pure and adulterated samples. PLSR models demonstrated excellent predictive accuracy, with cross-validated coefficients of determination of 0.95, highlighting FS's capability in distinguishing between pure and adulterated meats even after cooking. The cross-validated grouping success rate was ~97%, reinforcing the reliability of the technique. This study represents the first investigation using FS to predict adulteration in cooked meat, providing a benchmark for future research. The findings suggest that FS, in combination with mathematical modeling, holds great promise as a rapid, cost-effective, and nondestructive method for detecting meat adulteration, with significant potential for practical application in food industry quality control.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0