Journal of Food Process Engineering最新文献_第6页

A Numerical and Experimental Study on Short-Term Hypobaric Treatment for Extending the Shelf-Life of Pineapple 短期低压处理延长菠萝货架期的数值与实验研究

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-08-02 DOI: 10.1111/jfpe.70727

Meiyu Wang, Ankang Kan, Lijing Lin, Meng Yuan, Xiyu Yan

{"title":"A Numerical and Experimental Study on Short-Term Hypobaric Treatment for Extending the Shelf-Life of Pineapple","authors":"Meiyu Wang, Ankang Kan, Lijing Lin, Meng Yuan, Xiyu Yan","doi":"10.1111/jfpe.70727","DOIUrl":"https://doi.org/10.1111/jfpe.70727","url":null,"abstract":"<div>\u0000 \u0000 <p>Pineapple is a highly perishable fruit with a short shelf life, resulting in significant postharvest losses. This study integrated numerical simulation and experimental validation: a COMSOL Multiphysics-based model was developed to simulate heat and mass transfer during the 6.2 h hypobaric treatment (HT, 1000 Pa, 95% RH), with conventional refrigeration (CK, same temperature/RH, atmospheric pressure) as the control. The model accurately predicted two key dynamics: the pineapple core exhibited the slowest cooling rate (reaching 11°C in 6.2 h) and smallest temperature gradient relative to the flesh; the evaporation front progressively migrated toward the core as HT proceeded, with HT accelerating core cooling by 23% compared to CK. Experimental results confirmed that HT effectively maintained quality: it delayed the occurrence of blackheart disorder by 4 days, reduced weight loss rate by 24.3% after 14 days of storage, and preserved firmness, titratable acidity (TA), and ascorbic acid (AsA) content. These findings demonstrate that short-term hypobaric treatment is a viable technique for extending the shelf-life of pineapple, offering both theoretical and practical implications for postharvest preservation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752364","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

Effect of Pueraria thomsonii Benth. Powder Addition on the Quality and Starch Digestibility of Flat Rice Noodles 葛根的药理作用。粉的添加对扁米粉品质及淀粉消化率的影响

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-30 DOI: 10.1111/jfpe.70723

Xin Mei, Songchao Zhou, Yong Sui, Tian Xiong, Qi Wang, Jianbin Shi

{"title":"Effect of Pueraria thomsonii Benth. Powder Addition on the Quality and Starch Digestibility of Flat Rice Noodles","authors":"Xin Mei, Songchao Zhou, Yong Sui, Tian Xiong, Qi Wang, Jianbin Shi","doi":"10.1111/jfpe.70723","DOIUrl":"https://doi.org/10.1111/jfpe.70723","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Pueraria thomsonii</i> Benth. is an important medicinal plant with a unique chemical composition, widely used in traditional Chinese medicine. This study investigated the physicochemical, rheological, cooking, and digestibility properties of flat rice noodles fortified with PTBP at levels ranging from 5% to 30% of <i>Pueraria thomsonii</i> Benth. powder (PTBP). The addition of PTBP significantly increased the swelling power, water solubility, and water absorption of rice flour (<i>p</i> < 0.05) but decreased its peak viscosity. However, an excessive PTBP level (above 20%) deteriorated pasting characteristics, cooking loss, and texture properties. Fourier transform infrared spectroscopy (FTIR) indicated a decrease in the short-range ordered structure of starch. Scanning electron microscopy (SEM) revealed that PTBP addition resulted in a rough and loose internal structure. In vitro digestibility tests showed that the starch hydrolysis rates were significantly lowered at 25% and 30% PTBP substitution levels (<i>p</i> < 0.05), with estimated glycemic index (eGI) values reduced by 0.78% and 2.87%, respectively. These findings demonstrate that PTBP supplementation holds promise for improving rice noodle formulations, provided that the inclusion level is carefully optimized to balance nutritional benefits with textural quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616806","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

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening 乳超滤：对切达干酪成熟过程中乳铁蛋白、溶菌酶和乳过氧化物酶活性的影响

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-30 DOI: 10.1111/jfpe.70719

Marie-Claude Gentès, Francis Quesnel, Rachel Langlois-Deshaies, Annie Caron

{"title":"Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening","authors":"Marie-Claude Gentès, Francis Quesnel, Rachel Langlois-Deshaies, Annie Caron","doi":"10.1111/jfpe.70719","DOIUrl":"https://doi.org/10.1111/jfpe.70719","url":null,"abstract":"<p>Protein fortification by the ultrafiltration (UF) process prior to cheesemaking is gaining traction but the impact on the natural defense of milk (like lactoferrin, lactoperoxidase, lysozyme) remains unknown. The retention of lactoferrin, lactoperoxidase, and lysozyme in cheesemilk concentrated at 5.6% protein by the UF process (before cheesemaking) and on Cheddar cheese properties was studied. Cheesemilks at 5.6% protein were prepared with retentate (2.6×) made by the UF process and compared with a control at 3.35% protein. Lactoperoxidase activity and the concentration of lysozyme and lactoferrin were measured by ELISA assay. Cheese microbiota (lactobacilli, lactococci) and texture were evaluated during ripening (180 days, 8°C). A significant 1.4-fold increase in lactoferrin concentration was observed at 5.6% protein compared with the control. Lactoferrin and lactoperoxidase remained active throughout the 180 days of ripening, maintaining 95% and 63% of their initial concentration and activity, respectively. No effect on primary proteolysis, texture, and cheese microbiota was observed suggesting that the protein fortification practice by the UF process had no effect on cheese properties. This work contributed to give new knowledge to the dairy sector on the impact of the growing protein fortification practice on the activity and concentration of three antimicrobial proteins, and part of the natural defense of milk. Protein fortification by the UF process could be used as an additional tool to enhance cheese bioactivity. Value-added dairy products enriched in lactoferrin, without affecting cheese properties, could be developed by the dairy sector, providing additional incentive to consumers.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70719","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616805","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

Optimization of Ergothioneine Extraction Process From Pleurotus citrinopileatus and Its Antioxidant Activity 柑桔侧耳麦角硫因提取工艺优化及其抗氧化活性研究

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-30 DOI: 10.1111/jfpe.70726

Keyu Wei, Shuang Wang, Wangqi Zhang, Yihan Zhang, Zixun Wang, Huazhong Yu

{"title":"Optimization of Ergothioneine Extraction Process From Pleurotus citrinopileatus and Its Antioxidant Activity","authors":"Keyu Wei, Shuang Wang, Wangqi Zhang, Yihan Zhang, Zixun Wang, Huazhong Yu","doi":"10.1111/jfpe.70726","DOIUrl":"https://doi.org/10.1111/jfpe.70726","url":null,"abstract":"<div>\u0000 \u0000 <p>Ergothioneine (EGT), a natural antioxidant extracted from edible fungi, has broad applications in pharmaceutical and cosmetic sectors; however, research on it in the food industry remains relatively limited. This study aims to enhance the extraction efficiency of EGT from <i>Pleurotus citrinopileatus</i> through an ultrasound-microwave-assisted extraction (UMAE) method. Through comparative analysis of EGT content across various edible mushroom species and Chinese <i>P. citrinopileatus</i> from different regions, <i>P. citrinopileatus</i> originating from Yunnan Province, China, was selected as experimental material. Operational parameters, including microwave power, ultrasonic power, and temperature, were optimized using Response Surface Methodology to evaluate the significant interactions between these process variables and significantly improve the extraction yield. Under the optimized conditions of 80°C, 505 W microwave power, 508 W ultrasonic power, a liquid-to-solid ratio of 61:1 (mL/g), and a 15-min period, the EGT yield reached 3.75 mg/g DW. The robust methodology was validated using high-performance liquid chromatography and liquid chromatography-mass spectrometry. Antioxidant assays demonstrated that the extract exhibited potent scavenging activity against hydroxyl, DPPH (2,2-diphenyl−1-picrylhydrazyl), and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radicals, achieving maximum scavenging rates of 64.69%, 95.76%, and 95.89%, respectively. Pearson correlation analysis revealed strong positive correlations (<i>R</i><sup>2</sup> = 0.823–0.966) between the extract and pure EGT, suggesting EGT as a key contributor to the antioxidant activity of the extract, while non-EGT components may also play complementary roles.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616804","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

Influence of Temperature–Time Controlled Water Extraction on Water-Soluble Antioxidant, Polyphenol, Metal Ions, and Spectroscopic Properties of Juniper Herbal Tea 控温控时水提对杜松凉茶水溶性抗氧化剂、多酚、金属离子及光谱性质的影响

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-30 DOI: 10.1111/jfpe.70725

Nur Aybüke Soyyiğit, Mustafa Gülfen, Semanur Yildiz, Uğursoy Olgun, Abdil Özdemir

{"title":"Influence of Temperature–Time Controlled Water Extraction on Water-Soluble Antioxidant, Polyphenol, Metal Ions, and Spectroscopic Properties of Juniper Herbal Tea","authors":"Nur Aybüke Soyyiğit, Mustafa Gülfen, Semanur Yildiz, Uğursoy Olgun, Abdil Özdemir","doi":"10.1111/jfpe.70725","DOIUrl":"https://doi.org/10.1111/jfpe.70725","url":null,"abstract":"<div>\u0000 \u0000 <p>This study describes the water-soluble antioxidant activity, total polyphenolic content, metal ions, and spectroscopic features of juniper (<i>Juniperus communis</i> L.) herbal tea. The UV–<i>vis</i>. absorption and fluorescence (FL) emission spectra of the water and ethanol (EtOH) extracts of the juniper fruits were examined. Juniper fruit water extracts prepared at varying temperatures (70°C–100°C) and times (20–80 min) were analyzed for total antioxidant activity and total polyphenolic content. Increasing extraction temperature and time significantly enhanced the antioxidant activity and total phenolic content of juniper herbal tea, as demonstrated by response surface modeling. The response surface methodology revealed that the antioxidant activity (<i>R</i><sup><i>2</i></sup>: 0.9490) and total phenolic content (<i>R</i><sup><i>2</i></sup>: 0.9902) were best described by the cubic model, indicating non-linear, interactive, and curvature effects between the studied variables. Ideal extraction conditions were identified at 100°C for 80 min, yielding a desirability score of 0.964 for maximizing bioactive compound recovery. The water extract exhibited the highest antioxidant activity (1660 mg/100 g as ascorbic acid equivalent) and the greatest water-soluble polyphenolic content (1845 mg/100 g as gallic acid equivalent). The metal ion contents of the water extract were found to be 38.49 mg/100 g for K(I), 10.12 mg/100 g for Mg(II), 5.35 mg/100 g for Ca(II), and 2.11 mg/100 g for Na(I). It is recommended that juniper fruit herbal tea can be prepared by boiling the fruits in water at 100°C for 80 min to maximize antioxidant activity, polyphenolic content, and K(I) and Mg(II) levels.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148617175","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

Valorization of Coffee By-Products for Food Applications: Functional Ingredients, Packaging Materials, and Safety Assessment 食品用咖啡副产品的价值评估：功能成分、包装材料和安全评估

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-29 DOI: 10.1111/jfpe.70702

Zhenfei Wang, Xiaochen Chen, Terence Chiu, Qiming Li, Yuhuan Yang, Tariq Aziz, Haiying Cui, Lin Lin

{"title":"Valorization of Coffee By-Products for Food Applications: Functional Ingredients, Packaging Materials, and Safety Assessment","authors":"Zhenfei Wang, Xiaochen Chen, Terence Chiu, Qiming Li, Yuhuan Yang, Tariq Aziz, Haiying Cui, Lin Lin","doi":"10.1111/jfpe.70702","DOIUrl":"https://doi.org/10.1111/jfpe.70702","url":null,"abstract":"<div>\u0000 \u0000 <p>Coffee is the world's second most consumed beverage. Its production, processing, and consumption generate large quantities of by-products, including spent coffee grounds, silverskin, and husks. These by-products are rich in dietary fiber, cellulose, polyphenols, and other bioactive compounds, yet they are largely underutilized and commonly discarded or used as low-value animal feed. This review focuses on the extraction and food-related utilization of valuable components from coffee by-products. Specifically, it summarizes their major functional constituents, extraction technologies, applications as functional food ingredients, and potential use in food packaging materials, together with current knowledge regarding their safety. In contrast to previous reviews that have focused on individual by-products or broad cross-sector valorisation, this review specifically examines the food application chain from component extraction to ingredient and packaging development. The reviewed literature indicates that coffee by-products represent promising sources of dietary fiber, antioxidants, and phenolic compounds with considerable potential for incorporation into functional foods and sustainable packaging materials. Among the available recovery approaches, green extraction technologies show particular advantages in improving extraction efficiency while reducing environmental impact. However, challenges remain regarding process standardization, regulatory approval, and comprehensive safety evaluation. Bioconversion, biofuel production, and other non-food utilization pathways are beyond the scope of this review. This work provides a comprehensive reference for researchers and food industry stakeholders seeking to promote the sustainable and safe utilization of coffee by-products in food systems and highlights future directions for their industrial application.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616486","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

Onion Peel Steam Distillate as a Natural Anti-Browning Pretreatment in Brinjal Slice Dehydration: A Comparison of Hybrid Microwave-Infrared and Hot Air Methods 洋葱皮蒸汽馏出物在茄子片脱水中的天然抗褐变预处理：微波-红外和热空气混合方法的比较

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-28 DOI: 10.1111/jfpe.70712

A. Noor Mohammed, Om Prakash Chauhan, Ranganathan Kumar

{"title":"Onion Peel Steam Distillate as a Natural Anti-Browning Pretreatment in Brinjal Slice Dehydration: A Comparison of Hybrid Microwave-Infrared and Hot Air Methods","authors":"A. Noor Mohammed, Om Prakash Chauhan, Ranganathan Kumar","doi":"10.1111/jfpe.70712","DOIUrl":"https://doi.org/10.1111/jfpe.70712","url":null,"abstract":"<div>\u0000 \u0000 <p>This study is focused on developing a safe and efficient dehydration protocol for brinjal slices by evaluating the effects of various chemical pretreatments and dehydration methods. The effect of natural additives as a novel pretreatment in different dehydration methods was evaluated, and their effectiveness was compared with that of KMS. Fresh brinjal slices were pretreated with two anti-browning agents (0.1% potassium metabisulphite and onion peel steam distillate) before undergoing hot air convection dehydration and microwave-infrared dehydration. Moisture content was measured during the dehydration process, and moisture ratio (MR) was fitted to different mathematical dehydration models. Microwave-infrared dehydration significantly (<i>p</i> ≤ 0.05) shortened the dehydration time and better preserved the quality characteristics such as rehydration ratio (3.23) and total color change (8.89), compared to conventional dehydration methods in both the pretreatments. The dehydration methods had a significant influence on dehydration kinetics, rehydration characteristics, and color retention. Among the tested models, the Midilli–Kucuk model provided the best fit for moisture loss, for both microwave-infrared dehydration (<i>R</i><sup>2</sup> = 1.0000 and 1.0000; <i>χ</i><sup>2</sup> = 0.000004 and 0.000004) and hot air dehydration (<i>R</i><sup>2</sup> = 0.9975 and 0.9967; <i>χ</i><sup>2</sup> = 0.0005 and 0.0007). This research provides valuable insights into the potential of natural additives, that is, onion peel steam distillate to enhance the quality of dehydrated plant-based materials. The novel onion peel steam distillate pretreatment represents a promising approach for producing chemical-free products while supporting sustainable processing through the upcycling of fruit and vegetable wastes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616476","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

Exploring the Binding Mechanism of Whey Protein Isolate-Quercetin Complex and Its Protective Effect Against Dexamethasone-Induced Muscle Atrophy 乳清分离蛋白-槲皮素复合物的结合机制及其对地塞米松致肌肉萎缩的保护作用探讨

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-27 DOI: 10.1111/jfpe.70718

Jie Bai, Wenjing Niu, Anqi Hu, Yan Wang, Chunsheng Wang, Dehai Li, Lijie Sun

{"title":"Exploring the Binding Mechanism of Whey Protein Isolate-Quercetin Complex and Its Protective Effect Against Dexamethasone-Induced Muscle Atrophy","authors":"Jie Bai, Wenjing Niu, Anqi Hu, Yan Wang, Chunsheng Wang, Dehai Li, Lijie Sun","doi":"10.1111/jfpe.70718","DOIUrl":"https://doi.org/10.1111/jfpe.70718","url":null,"abstract":"<div>\u0000 \u0000 <p>Whey protein isolate (WPI) is a promising carrier for bioactive compounds, yet its application for muscle health requires further investigation. This study constructed a WPI-Quercetin (Que) complex using the pH-shift method and evaluated its binding mechanism, structural evolution, and mitigating effects on dexamethasone (DEX)-induced muscle damage. The complex achieved optimal stability at a 1:40 Que: WPI mass ratio, characterized by a sulfhydryl (SH) content of 5.94 μmol/g, a particle size of 427 nm, a Polydispersity Index (PDI) of 0.28, and a zeta potential of −32.1 mV. Multispectral analysis and molecular docking suggested that Que primarily embeds into the hydrophobic cavity of WPI through hydrophobic interactions and hydrogen bonds, inducing protein secondary structure rearrangement. In vitro experiments using C2C12 myotube models demonstrated that the WPI-Que complex significantly enhanced myosin heavy chain (MHC) expression, increased myotube diameter, and improved the fusion index, both in the presence and absence of DEX stimulation. Furthermore, RT-qPCR and Western blot analyses indicated that the WPI-Que complex upregulates myogenic regulators more effectively than WPI or Que alone. These findings indicate that the WPI-Que complex possesses both structural stability and biological activity, offering a theoretical foundation for developing novel functional food ingredients to counteract muscle decline.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616209","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

Multi-Modal Bioimpedance Integrating Machine Learning for Rapid Grouper Quality Evaluation 多模态生物阻抗集成机器学习快速石斑鱼质量评价

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-27 DOI: 10.1111/jfpe.70717

Bowen Cong, Luwei Zhang, Shuqi Wang, Xiaoshuan Zhang, Jinyou Hu

{"title":"Multi-Modal Bioimpedance Integrating Machine Learning for Rapid Grouper Quality Evaluation","authors":"Bowen Cong, Luwei Zhang, Shuqi Wang, Xiaoshuan Zhang, Jinyou Hu","doi":"10.1111/jfpe.70717","DOIUrl":"https://doi.org/10.1111/jfpe.70717","url":null,"abstract":"<div>\u0000 \u0000 <p>Grouper faces quality inspection challenges during cold chain logistics transportation, with traditional inspection methods suffering from labor-intensive and damaging drawbacks. This study employs bioimpedance and bioimpedance imaging technology (multimodal detection) combined with machine learning algorithms to construct a quality classification model for chilled grouper, aiming to achieve rapid and precise monitoring. Research design of a multimodal bioimpedance detection system for grouper. Analysis of multimodal bioimpedance parameters and quality parameters. Construction of multimodal bioimpedance detection models using four machine learning classification models: K-Nearest Neighbors (KNN), Random Forest (RF), Support Vector Machine (SVM), and Artificial Neural Network (ANN). Average classification accuracies were 1.00, 0.96, and 0.96, respectively, and compared the performance of the models. The developed system achieves efficient classification of chilled grouper quality with an average accuracy ≥ 96%, establishing a new paradigm for non-destructive testing and intelligent classification. This approach is scalable to other perishable foods, enhancing supply chain traceability and sustainability.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616010","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

Electrostatic Separation of Ajwain (Trachyspermum ammi L.) Seeds Using a Roll-Type Corona Discharge System Ajwain （Trachyspermum ammi L.）静电分离使用滚筒式电晕放电系统的种子

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-27 DOI: 10.1111/jfpe.70696

Sadeq Asadnezhad, Gholamreza Chegini, Mohammad Jafari, Masoud Dehghani-Soufi, Talal Al-Shukaili

{"title":"Electrostatic Separation of Ajwain (Trachyspermum ammi L.) Seeds Using a Roll-Type Corona Discharge System","authors":"Sadeq Asadnezhad, Gholamreza Chegini, Mohammad Jafari, Masoud Dehghani-Soufi, Talal Al-Shukaili","doi":"10.1111/jfpe.70696","DOIUrl":"https://doi.org/10.1111/jfpe.70696","url":null,"abstract":"<div>\u0000 \u0000 <p>Impurities in seed-based agricultural products reduce product quality and economic value, necessitating efficient postharvest separation technologies. Conventional mechanical separators, which rely mainly on differences in size and mass, are often ineffective when impurities physically resemble the target seeds. Electrostatic separation offers a dry and chemical-free alternative by exploiting differences in charging behavior, dielectric response, and particle trajectory under an electric field. In this study, a roll-type corona discharge electrostatic separator was evaluated for the purification of Ajwain (<i>Trachyspermum ammi</i> L.) seeds containing physically similar impurities. A full factorial experimental design with three replications was employed to investigate the effects of applied voltage (8–16 kV), roller rotational speed (20–40 rpm), and corona electrode angle (30°–40°) on seed separation and seed purity. Statistical analysis showed that the operating parameters and several interactions significantly influenced the responses (<i>p</i> < 0.05). Considering the simultaneous requirement of high seed separation and acceptable purity, the best practical condition was obtained at 8 kV, 20 rpm, and a 40° corona electrode angle, resulting in 96.3% seed separation and 90.6% seed purity. The results indicate that optimized roll-type corona electrostatic separation can complement conventional postharvest cleaning systems for fine, high-value seeds.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616210","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