Journal of Food Process Engineering最新文献_第7页

Application of Artificial Neural Network (ANN) in Ultrasound-Assisted Extraction of Bioactive Compounds

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-05 DOI: 10.1111/jfpe.70028

Sourav Chakraborty, Maitreye Das, Tabli Ghosh, Kshirod Kumar Dash

{"title":"Application of Artificial Neural Network (ANN) in Ultrasound-Assisted Extraction of Bioactive Compounds","authors":"Sourav Chakraborty, Maitreye Das, Tabli Ghosh, Kshirod Kumar Dash","doi":"10.1111/jfpe.70028","DOIUrl":"https://doi.org/10.1111/jfpe.70028","url":null,"abstract":"<div>\u0000 \u0000 <p>Artificial neural network (ANN) is regarded as a promising tool among the recent trends of modeling methodologies for the nonlinear mapping of multiple variables. In the case of the ultrasound-assisted extraction (UAE) process, the majority of the response-based predictive models are administered with nonlinear modeling approaches. Numerical models provide restricted extension and abilities to show such nonlinear prescient conditions. Due to this, ANN modeling gets considerable scope for effectively mapping the variables. In addition, the essential of no prior specific, in the event that there ought to emerge an event of fitting the data or information, make ANN the most popular and compelling one for modeling the extraction process. This paper provides the basics of principles and applications of ANNs in process modeling and optimization of different UAE-based extraction perspectives. In addition, the prevalence of the UAE process in diverging from other extraction methods is highlighted. Further, the impact of various process factors like ultrasound intensity, exposure time, and temperature during the UAE interaction and their prescient modeling approaches for efficient controlling of the responses are detailed. Hence, this review would be useful for modeling and optimization of thermal and non-thermal-based extraction processes, which would assist the food processing industries to improve food quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112349","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 Impact of Thermal Processing on the Quality Attributes of Honey: A Comprehensive Review

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-02 DOI: 10.1111/jfpe.70033

Rohan Avinash Bhure, Masud Alam, Vikas Nanda, Vikas M. Pawar, Sachin Saxena

{"title":"Exploring the Impact of Thermal Processing on the Quality Attributes of Honey: A Comprehensive Review","authors":"Rohan Avinash Bhure, Masud Alam, Vikas Nanda, Vikas M. Pawar, Sachin Saxena","doi":"10.1111/jfpe.70033","DOIUrl":"https://doi.org/10.1111/jfpe.70033","url":null,"abstract":"<div>\u0000 \u0000 <p>Nectar collected by bees from diverse origins, at different time points throughout the year, under different environmental conditions, and from diverse flora influences the composition of the honey. However, intensive migratory beekeeping practices and unhygienic extraction methods can compromise its aesthetic appeal, nutritional quality, and microbiological safety. Thermal treatment is a critical step in industrial honey processing, aimed at extending shelf life by reducing moisture content, improving viscosity for efficient handling, transportation, and packaging. Despite these advantages, thermal processing can adversely affect honey's quality by increasing hydroxymethylfurfural (HMF) levels and reducing diastase activity, both key indicators of honey's freshness and quality. Although typical HMF levels in honey are generally considered safe, concerns about its potential carcinogenicity in specific food items, though minimal, underscore the need for careful processing. This review comprehensively examines the effects of thermal treatments on honey's quality attributes, including its nutritional, sensory, and microbiological properties. It also highlights strategies to moderate the negative impacts of heat treatment, ensuring the production of high-quality honey with lower HMF content and preserved bioactivity. Future research directions are discussed to optimize processing techniques, addressing safety concerns while maintaining honey's unique biological and functional properties.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110973","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

Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-01 DOI: 10.1111/jfpe.70027

Samella Fabiane Piva, Ana Cristina Freitas de Oliveira Meira, Larissa Carolina de Morais, Ana Claúdia Silveira Alexandre, Jaime Vilela de Resende

{"title":"Mucilage of Pereskia aculeata Miller as Cryoprotectant of Frozen Strawberries: Preservation of Bioactive Compounds and Microstructure","authors":"Samella Fabiane Piva, Ana Cristina Freitas de Oliveira Meira, Larissa Carolina de Morais, Ana Claúdia Silveira Alexandre, Jaime Vilela de Resende","doi":"10.1111/jfpe.70027","DOIUrl":"https://doi.org/10.1111/jfpe.70027","url":null,"abstract":"<div>\u0000 \u0000 <p>Whole strawberries were frozen after being impregnated with solutions of ora-pro-nóbis mucilage (MOPN) or pectin at concentrations of 0%, 0.5%, and 1.0% (w/v), CaCl<sub>2</sub> at concentrations of 0.5% and 1.0% (w/v), and sucrose at concentrations of 5.0% and 10% (w/v). The strawberries were vacuum impregnated for 2 h with a controlled pressure of 64.3 kPa, and the rheological behavior of the solutions was evaluated before and after vacuum impregnation. In the strawberries, the texture and cell fluid losses, total soluble solids, pH, titratable acidity, and bioactive compounds were analyzed before and after processing. The microstructures of the frozen samples were evaluated by low-vacuum electron microscopy. The impregnation process influenced the rheological parameters, and the solutions showed Newtonian or non-Newtonian (<i>n</i> < 1) behavior. The treatment with MOPN efficiently reduced the cell fluid loss and texture loss in the thawed strawberries. Compared with pectin, these samples more effectively preserved the anthocyanin content and showed less reduction and oxidation of β-carotene from the β-carotene/linoleic acid system. For the treatments with MOPN or pectin combined with sucrose and CaCl<sub>2</sub>, the values for the milligrams ascorbic acid/100 g of strawberry and 1,1-diphenyl-2-picrylhydrazyl (DPPH) were statistically similar to those of the fresh fruit. Microstructural analysis by low-vacuum SEM confirmed that the vacuum impregnation process was able to incorporate the solutions inside the microstructure of whole strawberries. Compared to pectin solutions, MOPN solutions have potential for use as cryoprotectants of fruits.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110283","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

Hot-Air-Assisted Infrared Drying for Marinated Anchovy: Effects of Spice Blends on Drying Characteristics and Quality

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-01 DOI: 10.1111/jfpe.70026

K. C. Neethu, D. S. Aniesrani Delfiya, S. Remya, S. Murali, George Ninan

{"title":"Hot-Air-Assisted Infrared Drying for Marinated Anchovy: Effects of Spice Blends on Drying Characteristics and Quality","authors":"K. C. Neethu, D. S. Aniesrani Delfiya, S. Remya, S. Murali, George Ninan","doi":"10.1111/jfpe.70026","DOIUrl":"https://doi.org/10.1111/jfpe.70026","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examined the drying characteristics and quality of raw and marinated anchovy using a hot-air-assisted pilot-scale infrared (IR) dryer. Anchovy was marinated with various Indian spice blends and dried for 3 h under controlled conditions. Four marinade formulations were tested: M1 (0.5% salt, 0.25% red chili powder, 0.25% turmeric powder), M2 (1% salt, 0.25% red chili powder, 0.25% turmeric powder), M3 (1% salt, 0.5% red chili powder, 0.5% turmeric powder), and M4 (0.5% salt, 0.5% red chili powder, 0.5% turmeric powder), along with a control. Both marination and drying time significantly affected the final moisture content (<i>p</i> ≤ 0.001). The highest drying rate was observed for M3 (1.442 g/g dry matter/h) and the lowest for raw anchovy (1.389 g/g dry matter/h). Tukey's analysis revealed significant differences in drying rates between M3 and other marinated samples, as well as between raw and certain marinated samples, highlighting the effect of marination on drying efficiency. The diffusion approach model worked best with M3 anchovy. Effective moisture diffusivity values ranged from 7.003 × 10<sup>−9</sup> to 8.913 × 10<sup>−9</sup> m<sup>2</sup>/s, with a highest value reported for M3. The results signify the opportunities to improve the hot-air-assisted infrared (IR-HA) drying process and potentially reduce drying time and certainly energy usage. The findings emphasize that spice blends influence both drying characteristics and sensory attributes, offering valuable insights for refining marination strategies to enhance flavor, consistency, and product quality. Marinating before drying is recommended as a method to add the value to anchovy. The economic analysis revealed that the payback period for the IR-HA dryer when used to dry marinated anchovy is 0.88 years.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110286","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

“Electrohydrodynamic Drying: A Comprehensive Review of Design Considerations and Quality Effects on Dried Fruits and Vegetables”

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-01 DOI: 10.1111/jfpe.70029

R. Prakasha, G. M. Vinay, H. Pandey, Paresh M. Bhoi

引用次数: 0

A Novel Banana-Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-01-01 DOI: 10.1111/jfpe.70017

Xin Wang, Min Zhang, Tiantian Tang, Baoguo Xu, Zhimei Guo

{"title":"A Novel Banana-Based Gel System 3D Printing: Effect of Oxygen Content in Printing Environment on Browning Development","authors":"Xin Wang, Min Zhang, Tiantian Tang, Baoguo Xu, Zhimei Guo","doi":"10.1111/jfpe.70017","DOIUrl":"https://doi.org/10.1111/jfpe.70017","url":null,"abstract":"<div>\u0000 \u0000 <p>3D printing is an important way of food processing. However, some fruit and vegetable materials, such as bananas, are prone to oxidative browning during 3D printing. In this study, different mass ratios of banana paste and potato whole powder were used to prepare the banana-based system, which was applied as printing materials to investigate the effects of different oxygen content in the printing environment on the browning of the banana-based system. Results showed that the optimal printing material ratio of banana paste and potato whole powder was 87.5%:12.5%. With the lower oxygen content in the printing environment, the browning degree of the banana-based material during the printing process was smaller, and the loss degree of phenols, flavonoids, and antioxidant capacity was less. When the oxygen content was < 1%, there was no visual browning. This study is the first to systematically explore how controlled oxygen environments can inhibit browning during the 3D printing of banana-based materials, providing a foundation for inhibiting the browning of easily oxidative systems during 3D printing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 1","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110364","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

A Novel Swirling Flow Fluidized Bed Microwave Drying Process 新型漩涡流化床微波干燥工艺

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-20 DOI: 10.1111/jfpe.70023

Mert Köse, Haydar Küçük, Adnan Midilli

{"title":"A Novel Swirling Flow Fluidized Bed Microwave Drying Process","authors":"Mert Köse, Haydar Küçük, Adnan Midilli","doi":"10.1111/jfpe.70023","DOIUrl":"https://doi.org/10.1111/jfpe.70023","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to develop a novel microwave integrated-swirling flow-fluidized bed drying system. In this regard, for better understanding the drying performance and energy consumption of this novel system and its effect on the product quality parameters, the experiments were performed by using green tea leaves. Also, mathematical modeling and energy analysis was performed for this novel system. Drying experiments were carried out for 100, 300, 600, and 800 W microwave powers and some critical drying parameters such as dimensionless moisture ratio, moisture content, and drying rate were computed. Moreover, specific energy consumption (SEC), specific moisture extraction rate, and thermal efficiency of the system were estimated. Accordingly, the best drying curve equation was obtained as Improved Midilli-Kucuk model for all microwave powers. Moreover, the highest water extract, the maximum caffeine, and the minimum total ash of the product were determined to be 43.83%, 2.2%, and 5.94%, respectively, at 800 W power. Minimum SEC, maximum specific moisture extraction rate, and maximum energy efficiency of the system were estimated as 11.4 KWh kg<sup>−1</sup>, 0.088 kg KWh<sup>−1</sup>, and 23.7% at 800 W, respectively.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861872","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

Hydrothermal Treatment Effectively Inhibits the Conversion of Rutin to Quercetin in Flos Sophorae Immaturus Compared With Dry Heating: Based on Degrading Kinetic Analysis 水热处理与干热处理相比能有效抑制槐花中芦丁向槲皮素的转化——基于降解动力学分析

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-18 DOI: 10.1111/jfpe.70019

Yuhong Gong, Yuanyuan Zhao, Dan Wang, Liuping Fan, Xiaoyan Zhao

{"title":"Hydrothermal Treatment Effectively Inhibits the Conversion of Rutin to Quercetin in Flos Sophorae Immaturus Compared With Dry Heating: Based on Degrading Kinetic Analysis","authors":"Yuhong Gong, Yuanyuan Zhao, Dan Wang, Liuping Fan, Xiaoyan Zhao","doi":"10.1111/jfpe.70019","DOIUrl":"https://doi.org/10.1111/jfpe.70019","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Flos sophorae immaturus</i> (FSI) is rich in polyphenols and has been consumed as a health food. This study aimed to explore the impacts of dry heating (DH) and hydrothermal treatment (HT) on the phenolic content of FSI and their degrading kinetics, thereby elucidating the phenolic conversion patterns during processing at different temperatures. Results showed that DH led to a substantial decrease in total flavonoids and total phenols in FSI from 5 to 60 min at a maximum of 210°C. Conversely, FSI subjected to HT exhibited an opposing trend at a maximum of 90°C. Moreover, the highest rutin content (170.2 mg/g) was observed in HT-FSI at 90°C for 120 min, whereas quercetin exhibited the lowest content (5.4 mg/g), indicating a potential termination of conversion. Correspondingly, the rutin-degrading enzyme (RDE) activity of HT-FSI (0.814 U) decreased beginning at 50°C for 120 min and reached the lowest level (0.015 U) when treated at 90°C for 60 min. In contrast, the RDE of DH-FSI (0.463 U) was inactivated under the same processing conditions, yet its lowest level (0.041 U) remained significantly higher than that of HT-FSI. Furthermore, the first-order kinetics revealed that the activation energy of rutin extracted from the HT-FSI (63.15 kJ/mol) was higher than that of the DH-FSI (26.97 kJ/mol), suggesting that rutin conversion was much more difficult during HT. Overall, treating FSI with HT at 90°C for 60 min might be an effective method for rutin retention by inactivating RDE activity.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861862","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

Variable Contact Area-Based Compressive Properties of Orally Self-Disintegrating Puffs 口腔自崩解泡芙的变接触面积压缩性能

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-18 DOI: 10.1111/jfpe.70022

Jessica A. Uhrin, Kaitlyn Lee, Syed S. H. Rizvi

{"title":"Variable Contact Area-Based Compressive Properties of Orally Self-Disintegrating Puffs","authors":"Jessica A. Uhrin, Kaitlyn Lee, Syed S. H. Rizvi","doi":"10.1111/jfpe.70022","DOIUrl":"https://doi.org/10.1111/jfpe.70022","url":null,"abstract":"<div>\u0000 \u0000 <p>Milk protein-rich, orally self-disintegrating puffs were designed utilizing supercritical fluid extrusion (SCFX) to address the needs of both infants and the elderly who require high protein foods and suffer from swallowing difficulties. The physio-mechanical properties of the puffs need to be accurately evaluated as the physiological processes occurring in the mouth are quite complex. Generally, mastication is simulated through a compressive test that utilizes a constant contact area which does not well simulate the oral environment. Most snacks do not have a uniform shape and undergo a change in contact area during compressing leading to inaccurate predictions of the sample's response in the mouth. The objective of this study was to quantify the change in the contact area and its effect on compressive properties. Variable contact area was experimentally measured to provide an accurate estimation of the sample stress during testing. The sample's mean variable yield contact area was 43.1 mm<sup>2</sup> while the constant yield contact area was significantly higher at 100.5 mm<sup>2</sup> (<i>p</i> < 0.05). The relationship between the variable contact area and deformation was determined by fitting the data to a polynomial model (<i>R</i><sup>2</sup> = 0.99). From this relationship, Young's modulus and Poisson's ratio were evaluated. The Young's modulus values determined with variable contact area correlate well with each puff's corresponding disintegration time. The puffs have soaked Poisson's ratio values close to 1.00 indicating that these sample are deforming more like a liquid than a solid. Overall, the results showed that the variable contact area should be utilized when analyzing compressive properties to form accurate predictions of oral disintegration for extruded puffs to meet the needs of those who have difficulty swallowing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861863","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

Microscopic and Macroscopic Analysis of Purple Sweet Potato Dried Products Following Vacuum Steam Pulsation Blanching Pretreatment 真空蒸汽脉动烫漂预处理紫薯干制品的微观与宏观分析

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-12-18 DOI: 10.1111/jfpe.70025

Dong Wang, Yifan Zhao, Yao Niu, Haoyuan Sun, Yuejin Yuan

{"title":"Microscopic and Macroscopic Analysis of Purple Sweet Potato Dried Products Following Vacuum Steam Pulsation Blanching Pretreatment","authors":"Dong Wang, Yifan Zhao, Yao Niu, Haoyuan Sun, Yuejin Yuan","doi":"10.1111/jfpe.70025","DOIUrl":"https://doi.org/10.1111/jfpe.70025","url":null,"abstract":"<div>\u0000 \u0000 <p>To improve the drying efficiency and quality of purple sweet potatoes after blanching pretreatment, this study employed three methods: hot water blanching (HWB), microwave blanching (MB), and vacuum steam pulsed blanching (VSPB). The impact of different blanching methods on the microstructural parameters and macroscopic performance of purple sweet potatoes was investigated using techniques such as paraffin sectioning, microscopic observation, and image processing. The results indicated that, at the microscopic level, the proportion of large cells after VSPB was significantly higher than that after hot water and MB, being 15.81%, 5.15%, and 25.68%, respectively. At the macroscopic level, samples pretreated with VSPB had the shortest drying time (210 min), the highest rehydration ratio (RR) (3.988), and the best chewiness (2095.44 g). Further studies explored the effects of blanching vacuum degree, blanching time, and blanching frequency on the distribution of various microstructural parameters of purple sweet potato tissue cells. Through nonlinear polynomial fitting, a fitting equation was established between the microstructural parameters after VSPB and the macroscopic RR and browning index. The determination coeffi cients <i>R</i><sup>2</sup> of the established mathematical models and the predicted results were all greater than 0.8. The findings of this study provide an important reference for exploring the mechanism of the impact of VSPB pretreatment on the microstructural parameters and macroscopic performance of purple sweet potatoes and offer a theoretical basis for the design of drying equipment.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861855","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