Journal of Food Process Engineering最新文献

{"title":"Effect of vacuum combined with ultrasound on color protection of pomegranate juice","authors":"Chunlu Jiang,&nbsp;Min Zhang,&nbsp;Yuchuan Wang,&nbsp;Dongbei Shen,&nbsp;Chung Lim Law,&nbsp;Zhenjiang Luo","doi":"10.1111/jfpe.14733","DOIUrl":"https://doi.org/10.1111/jfpe.14733","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Pomegranate juice is prone to color fission during processing and storage due to the instability of anthocyanins, resulting in significant economic losses. This study aims to inhibit the browning of pomegranate juice during processing using the combined technology of vacuum and ultrasound for maintaining its color as much as possible. Pomegranate juice was treated with vacuum (0.5 MPa) and ultrasound (300, 600, 900, 1200, and 1500 W; 15, 20, 25, 30, and 35 min), respectively, to investigate the effects on the color, antioxidant capacity, anthocyanin/polyphenol content, and polyphenol oxidase activity of pomegranate juice. The results showed that the combined treatment of vacuum and ultrasound had a better effect on improving the total anthocyanin content of pomegranate juice than vacuum or ultrasound treatment alone. Vacuum combined with ultrasound can reduce the browning during pomegranate juice processing, increasing browning inhibition rates by 46.01% and 46.19%; reduce the activity of PPO enzyme and increase the inhibition rate of PPO enzyme activity by 35.58%; maintain a high total phenolic content, increasing the total phenolic content of pomegranate juice by 29.27% and 33.79%, respectively; and improve the ABTS scavenging rates by 2.89% and 1.92%, and increase DPPH scavenging rates by 1.35% and 3.01%. Moreover, vacuum ultrasound treatment had no significant effect on the odor of pomegranate juice. Vacuum combined with ultrasonic treatment is beneficial for protecting the color of pomegranate juice and improving its antioxidant performance during the processing. Therefore, combined technology of vacuum and ultrasound would be a promising method for future food processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This study provides a simple and novel method for protecting the color of pomegranate juice during processing. The combination of vacuum and ultrasound has a certain protective effect on the color of pomegranate juice during processing, and also provides new ideas for color protection research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research on flow field characteristics of curved pipe in bulk grain cyclone conveying based on gas solid coupling","authors":"Kun Shang,&nbsp;Yongxiang Li,&nbsp;Haihao Song,&nbsp;Xuemeng Xu,&nbsp;Hanshan Zhang","doi":"10.1111/jfpe.14725","DOIUrl":"https://doi.org/10.1111/jfpe.14725","url":null,"abstract":"<p>In the transportation of grain particles, elbow wear is a pressing concern. A novel approach to mitigate this involves introducing a lateral air supplement rotation mechanism that enables swirling transportation. We assessed the integration of this device at angles of 45°, 55°, and 65° to the central axis of the main pipeline. While the multiphase flow velocity within the main conduit was held constant at 20 m/s, the lateral device's airflow velocities were tested at 20, 30, and 40 m/s. Utilizing the CFD–DEM simulation for grain particle transportation around bends, our findings indicated that an optimal arrangement was with the lateral device at 55° relative to the main pipeline, with an airflow speed of 30 m/s. This setup fostered a forward particle spiral, drastically diminishing wear on the pipe wall. Experimental evaluations corroborated the simulation's outcomes.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142165240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solvent-free crystallization for fractionation of virgin coconut oil: Effect of process conditions on kinetics and crystal properties","authors":"Abhimanyu Singh,&nbsp;H. Umesh Hebbar","doi":"10.1111/jfpe.14728","DOIUrl":"https://doi.org/10.1111/jfpe.14728","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;p&gt;This research was aimed to conduct solvent-free crystallization and fractionation of virgin coconut oil (VCO). This study investigated the effect of surface contact area-to-volume ratio and mixing conditions on crystal characteristics. Commercially available VCO samples, extracted by different methods, were analyzed for fatty acid and triacylglycerol composition using GC–MS and UPLC–ELSD. VCO extracted through enzyme and chilling–thawing cycles exhibited higher medium chain fatty acids and medium chain triacylglycerols, which was selected for crystallization studies. Isothermal crystallization of VCO at 21°C assessed the effect of scale of crystallizer tube on cooling rate using Newton's law of cooling equation. The smaller tube (20 mm diameter) with a higher surface contact area-to-volume ratio produced 4.1-fold faster cooling and a higher crystallization yield (44%) compared to the 80 mm diameter tube when no agitation was applied. Whereas mixing with a magnetic stirrer produced a large number of nuclei, generating intense crystallization heat, and rendering the crystals inseparable from liquid fraction. The process of VCO crystallization was also studied for kinetics and crystal growth mechanism using the Avrami model employing angled rotation of sample tube during non-isothermal crystallization. Angled rotary mixing produced stable crystals and significantly increased the crystallization rate (&lt;i&gt;t&lt;/i&gt;&lt;sub&gt;1/2&lt;/sub&gt; = 26.86 min) with polyhedral or spherulitic crystal growth (&lt;i&gt;n&lt;/i&gt; = 3.25) compared to non-mixing condition (&lt;i&gt;t&lt;/i&gt;&lt;sub&gt;1/2&lt;/sub&gt; = 161.87 min) with restricted linear growth (&lt;i&gt;n&lt;/i&gt; = 1.64). DSC analysis of VCO and its fractions obtained after crystallization using the 20 mm tube with angled rotary mixing indicated shifts in their thermogram peaks, suggesting differences in triacylglycerol compositions.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical applications&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Virgin coconut oil (VCO) is well recognized for its health-beneficial properties, yet its application is limited due to its complex triglyceride composition. The solvent-free crystallization method facilitates VCO fractionation into phases with different melting points without hazardous solvents. The efficacy of this process is highly dependent on temperature, cooling rate, and agitation, which affects crystal morphology and growth kinetics. This study addresses these challenges in the scarcely investigated area of VCO crystallization. The resulting fractions can be customized for specific applications based on their altered functional properties in producing baking and confectionery coatings, salad dressings, and so on. The olein fraction obtained in this study can be utilized in nutraceutical formulations targeting digestive and cognitive health, as it is reported to be rich in medium chain triglycerides. This re","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inactivation kinetics of Escherichia coli K12 in selected fruit juices determined by thermal-death-time disks","authors":"Lida Rahimi Araghi,&nbsp;Abhinav Mishra,&nbsp;Koushik Adhikari,&nbsp;Rakesh K. Singh","doi":"10.1111/jfpe.14734","DOIUrl":"https://doi.org/10.1111/jfpe.14734","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Inactivation kinetics of Escherichia coli K12 inoculated in blueberry, grapefruit, cantaloupe, and watermelon juices were evaluated at isothermal temperatures of 52 to 62 °C using thermal death time disks. Juices had variations in titratable acidity, pH, viscosity, and total soluble solids. Survival curves were described by Weibull and linear models, where D- and z-values were determined using the first-order model. D-values in watermelon, cantaloupe, blueberry and grapefruit juices, were 6.57–0.64 min, 4.55–0.44 min, 3.94–0.27 min, and 3.03–0.24 min, respectively. The z-values of E. coli K12 in tested fruit juices ranged from 5.33 to 5.89 °C. While there were no significant differences in the z-values, the D-values varied significantly. According to the results obtained, pH and heating temperature dramatically affect the thermal resistance of E. coli K12 under tested conditions. These findings offer a basis for developing predictive models for E. coli inactivation in fruit juices.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Thermal death time (TDT) kinetics is extremely useful in ensuring microbial safety of fruit juices. The <i>D-</i> and <i>z</i>-values calculated in this study can contribute to developing predictive models for inactivating <i>E. coli</i> in fruit juices with varied physicochemical attributes. Furthermore, the data and models can be used for optimization of pasteurization processes and regulatory compliance. TDT studies provide the scientific basis for process calculations and help juice manufacturers comply with regulatory requirements. Also, TDT studies help determine the minimal thermal treatments needed to inhibit spoilage organisms, ensuring the juice remains safe and palatable for longer periods. This research will help scientists understand the thermal resistance of <i>E. coli</i> in various fruit juice matrices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14734","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efficacy and antibacterial mechanism of high-frequency ultrasound combined with sodium hypochlorite against E. coli O157:H7","authors":"Yinhui Li,&nbsp;Ruiling Lv,&nbsp;Jianwei Zhou,&nbsp;Wenjun Wang,&nbsp;Donghong Liu","doi":"10.1111/jfpe.14735","DOIUrl":"https://doi.org/10.1111/jfpe.14735","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study investigated the synergistic effects and mechanism of high-frequency ultrasound (HFUS) combined with sodium hypochlorite (NaClO) against <i>Escherichia coli</i> O157:H7 <i>(E. coli)</i>. The bactericidal effect of HFUS alone against <i>E. coli</i> was limited (reduced 0.14–0.30 log CFU/mL), while that of NaClO (3 mg/L) was relatively better (reduced 1.10–2.02 log CFU/mL). When combining HFUS and NaClO, the decontamination of <i>E. coli</i> increased as decreasing ultrasonic frequency and increasing ultrasonic power at the range of 2.16–5.76 log CFU/mL, which achieved an additional maximum 3.58 log CFU/mL-reduction (581 kHz, 167 W, 18 min) comparing to the total reduction of sole NaClO and HFUS treatments. The remarkable cell membrane damages caused by HFUS during the combined treatment were confirmed by membranal integrity, membranal permeability, and ultrastructural morphology analyses. Incredibly, as one of membrane damages, pores observed on the cell membrane could provide new channels for hypochlorous acid and hydrogen peroxide induced by HFUS to enter <i>E. coli</i> cells. Furthermore, those chemical substances significantly increased the reactive oxygen species (ROS) levels at a lower ultrasonic frequency and higher power, which were part of the reason for subsequent DNA damage in addition to the mechanical effects of HFUS. These results may broaden the application of high-frequency ultrasound in food sterilization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>There is an increasing trend toward food sterilization that prefers non-thermal processing. <i>E. coli</i> is a typical pathogen associated with foodborne disease outbreaks and has one of the broadest disease spectra. Ultrasound is a promising non-thermal technology due to its gentle action, simple operation, and environmental friendliness. This study combined ultrasound with sodium hypochlorite against <i>E. coli</i>, which obtained a remarkable synergistic bactericidal effect, making potential applications in the future food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137761","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":"Extraction of bioactive compound from bael (Aegle marmelos) leaves: A comparative analysis of ultrasound and microwave-assisted methods","authors":"Abhipriya Patra,&nbsp;V. Arun Prasath,&nbsp;Rahul Thakur,&nbsp;V. Shakthi Sree,&nbsp;Preetam Sarkar,&nbsp;Vivek Kambhampati","doi":"10.1111/jfpe.14723","DOIUrl":"https://doi.org/10.1111/jfpe.14723","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study designs, models, and compares microwave and ultrasound-assisted extraction (MAE and UAE) methods for bioactive compounds from bael leaves, highlighting their advantages over conventional techniques in optimizing extraction efficiency. MAE achieved 45.50 ± 0.44 mg GAE/g, 11.41 ± 0.13 μg TAE/g, 0.29 ± 0.02 mg QE/g, 1.30 ± 0.09 mg diosgenin/g, and 80.40% ± 0.89% DPPH scavenging activity at optimized conditions (550 W microwave power, 2 min treatment time, and 26.74 mL solvent:BLP). However, UAE yielded 77.13 ± 0.62 mg GAE/g, 30.19 ± 0.18 μg TAE/g, 0.78 ± 0.02 mg QE/g, 1.09 ± 0.13 mg diosgenin/g, and 83.37% ± 0.80% DPPH scavenging activity at optimized conditions (32% amplitude, 18.5 min treatment time, and 40.9 mL solvent: BLP). Statistical analysis validated RSM model's accuracy, with UAE and MAE models achieving R² &gt; 0.95 and low error values. UAE demonstrated superior efficiency in extracting bioactive compounds, reducing antinutritional components, and enhancing antimicrobial activity. FTIR and SEM confirmed higher phenolic content and greater cell disruption. These methods boost extraction efficiency, supporting the development of nutraceuticals, and pharmaceuticals.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The introduction of innovative extraction methods such as microwave and ultrasound assistance has developed the isolation of bioactive compounds from bael leaves, with wide-ranging applications in pharmaceuticals, cosmetics, agriculture, food industries, and so forth. Significant findings reveal that optimized ultrasound and microwave extraction processes yield higher amounts of bioactive compounds and preserve thermolabile components, demonstrating strong potential for industry-scale production. These advanced techniques efficiently extract compounds with potent antioxidant, anti-inflammatory, antimicrobial, and anticancer properties, developing novel drugs, nutraceuticals, skincare products, natural pesticides, and growth enhancers. The resulting extracts, rich in bioactive components, offer significant health benefits and robust antimicrobial activity, making them valuable ingredients for cutting-edge products in healthcare and wellness. By leveraging the medicinal potential of bael leaves through modern extraction processes, researchers and industries can create functional foods, pharmaceuticals, and cosmetics that meet the demand for natural, effective, and sustainable solutions. These innovations represent a significant leap in product development, emphasizing the importance of nature-derived ingredients in addressing progressing consumer needs for health and well-being.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137762","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":"Mechanism of seed coat removal of walnut kernel by high temperature transient thermal radiation and experimental evaluation","authors":"Kang Li,&nbsp;Changhe Li,&nbsp;Mingzheng Liu,&nbsp;Leyi Wang,&nbsp;Xiangrui Ye,&nbsp;Ziwen Wang,&nbsp;Linzheng Fan,&nbsp;Renkun Wang,&nbsp;Chengmao Cao,&nbsp;Jiankang Wu","doi":"10.1111/jfpe.14732","DOIUrl":"https://doi.org/10.1111/jfpe.14732","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The traditional alkaline peeling method generates high-salinity wastewater, posing significant environmental risks. To avoid water waste and chemical use, a dry method using high-temperature thermal radiation was explored for removing walnut skins. The mechanism of the high-temperature thermal radiation dry method for removing walnut skins was revealed by studying the physical properties of walnut kernels. Research on the performance of the peeling device identified the optimal parameters: an infrared emitter surface temperature of 600°C, a radiation time of 20.7 seconds, and a distance of 129.46 mm between emitters, achieving a 95.18% skin removal rate with only 0.8% moisture loss and a quality score of 96.82. Raman spectroscopy showed that this method increased the unsaturated fatty acid content of walnut kernels by 27.26%, greatly enhancing their quality. SEM analysis revealed different microstructural changes between skins removed by infrared and alkaline methods, revealing the differences in their peeling mechanisms. These findings provide a scientific foundation for developing thermal radiation dry peeling technology and devices.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The removal of walnut skins is an essential process for enhancing the added value of products. However, current industrial peeling methods such as hot alkaline peeling and steam peeling are water and energy-intensive industries, generating large amounts of wastewater that negatively impact the environment. There is an urgent need to develop an efficient, green, and environmentally friendly dry peeling technology for walnut kernels in the food industry to replace traditional chemical peeling methods. The high-temperature thermal radiation dry peeling technology provides a new approach that avoids the use of water and chemical reagents while maintaining high product quality after peeling. Research focuses on the theoretical study and several key points of dry peeling technology for achieving walnut kernel peeling. The research results provide scientific basis for the replacement of traditional alkaline peeling with high-temperature thermal radiation dry peeling technology and offer theoretical support and reference for the development and optimization of related equipment.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137722","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 impact damage visualization of honey peach based on finite element","authors":"Bin Li,&nbsp;Xia Wan,&nbsp;Ji-ping Zou,&nbsp;Cheng-tao Su,&nbsp;Ying-jun Lu,&nbsp;Yan-de Liu","doi":"10.1111/jfpe.14713","DOIUrl":"https://doi.org/10.1111/jfpe.14713","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Visualization and analysis of damage in honey peaches is important to reduce the occurrence of impact damage during postharvest handling. The finite element simulation method was used to visualize impact damage of honey peach. Firstly, the mechanical parameters such as maximum force, damage area, damage volume and absorbed energy during the collision between honey peaches and the surfaces of alloy steel, high density polyethylene (HDPE) and expandable polyethylene (EPE) were obtained by the collision device. Then, the elastic modulus and Poisson's ratio were obtained by compression tests of honey peach pulp. Finally, the process of collision between honey peaches and different material surfaces were simulated by finite element method. The results showed that the maximum error between the measured and simulated values of parameters were less than 25.1%. The study provides a reference for the selection of packaging materials for honey peaches and the biomechanical properties of various agricultural products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Impact damage is one of the most common mechanical injuries in postharvest handling of honey peaches, and it is of great significance to quantitatively study the impact damage of honey peaches to reduce the occurrence of impact damage of honey peaches during packaging and transportation. The study shows the feasibility of using the finite element method for quantitative prediction and assessment of impact damage in honey peaches. In addition, the selection of suitable packaging materials can be used to effectively reduce the occurrence of impact damage of honey peaches in the transportation process. The results of the study can not only provide theoretical support for the packaging and transportation of honey peaches and other aspects, but also provide a reference for the biomechanical properties of various agricultural products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137721","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 simulation and aspirated-air type experiment of fresh tea leaf with air suction based on CFD–DEM coupling","authors":"Xu Zhang,&nbsp;Xinyu Zhu,&nbsp;Kai Yu","doi":"10.1111/jfpe.14729","DOIUrl":"https://doi.org/10.1111/jfpe.14729","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In this study, a computational fluid dynamics and discrete element (CFD–DEM) coupling model for sorting fresh tea leaves by aspirated-air type was established, an experimental study of adsorption on bench was carried out, and computational fluid dynamics (fluent) was used to analyze the flow characteristics of two kinds of air-suction tea leaf models, The coupling model of CFD–DEM is established, the motion process of fresh tea leaves from being adsorbed by a porous turntable to moving and falling with the turntable was simulated, 3D printing technology was used to print the key parts of the air suction tea leaf sorting equipment, and the porous turntable adsorption test of air suction tea leaf sorting was carried out. The results show that the model with the falling guard device has no airflow at the hole of the porous turntable, and the gas field flow characteristics are stable, which can ensure the smooth falling of fresh tea leaves; The results of the bench test for the separation of fresh tea leaves by air suction are the same as those simulated by the established CFD–DEM coupling model, which indicates that the establishment of the CFD–DEM coupling model and the simulation parameters are reasonable, and the coupling model lays a foundation for the later optimization and design of the multi-scale air suction separation mechanism for tea particles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This research is applied to the field of food engineering and sorting of fresh tea leaves. This research innovatively proposes the principle of air-suction sorting of fresh tea leaves. The air sucked in by negative pressure can carry out the next operation and save energy better. In this study, a CFD–DEM coupling model for air-suction separation of fresh tea leaves was established. The key components of air-suction separation equipment were printed using 3D printing technology, and the test results were the same as the simulation results.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultrasound-assisted osmotic dehydration (UAOD) pretreatment on Mangifera pajang Kosterm. fruit pulp: Drying kinetics, chemical qualities, and color measurement","authors":"Muhammad Daniel Eazzat Mohd Rosdan,&nbsp;Mohd Azrie Awang,&nbsp;Mohammad Amil Zulhilmi Benjamin,&nbsp;Siti Faridah Mohd Amin,&nbsp;Norliza Julmohammad","doi":"10.1111/jfpe.14721","DOIUrl":"https://doi.org/10.1111/jfpe.14721","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p><i>Mangifera pajang</i> Kosterm., or 'Bambangan,' a fruit known for its rich phytochemical content, was investigated for the effects of ultrasound-assisted osmotic dehydration (UAOD) on pretreated <i>M. pajang</i> fruit pulp (PMPF) and drying at different temperatures (40, 50, 60, 70, and 80°C). Thin-layer drying kinetics were analyzed using six models, with the Midilli and Kucuk model being the most suitable, showing optimal effective moisture diffusivity and activation energy. PMPF dried at 50°C, using natural deep eutectic solvents (NADES) as the extraction solvent, exhibited the highest extraction yield (64.13 ± 1.08%), mangiferin content (0.5818 ± 0.00164 mg/g), total phenolic content (146.2081 ± 1.33 mg GAE/g DW), total flavonoid content (2.4737 ± 0.06 mg RE/g DW), and DPPH inhibition activity (95.87 ± 0.16%), along with the best color retention compared to untreated <i>M. pajang</i> fruit pulp. This highlights its potential for nutraceutical and functional food applications, with UAOD as pretreatment effectively preserving food quality and color.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This article provides new insights into the drying and pretreatment of <i>Mangifera pajang</i> fruits. Rich in phytochemicals, <i>M. pajang</i> offers numerous health benefits. Pretreatment methods such as ultrasound-assisted osmotic dehydration (UAOD) and oven drying at different temperatures significantly enhance the retention of bioactive compounds like phenolics and flavonoids, as well as antioxidant activity and color stability. The study identified optimal drying temperatures, conditions, drying rates, and activation energy to maximize these qualities. Using mathematical models for drying kinetics, this research offers practical guidance for the food processing industry. It provides an operational tool for manufacturers to optimize the drying process, reduce operational costs, and ensure the preservation of chemical qualities while extending the shelf life of <i>M. pajang</i> fruits. This work supports the development of high-quality nutraceutical and functional food ingredients, promoting their commercialisation and use in health-focused markets.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 9","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137760","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}