Journal of Food Process Engineering最新文献

{"title":"Catching Up With the Food Supply Cold Chain in the Post-Pandemic Context: A Literature Review","authors":"Andrea Pro-Nuño,&nbsp;Erick G. Torres,&nbsp;Mariana Ruiz-Morales","doi":"10.1111/jfpe.70152","DOIUrl":"https://doi.org/10.1111/jfpe.70152","url":null,"abstract":"<div>\u0000 \u0000 <p>Unusual events like the global health crisis caused by the COVID-19 pandemic made the global supply chain increasingly complex. Perishable products such as food, medicine, and vaccines require efficient transportation and storage to ensure consumers' access to high-quality goods, promoting safe consumption. This paper's systematic literature review aims to identify the primary challenges within the food cold chain addressed by scientific sources over the past 6 years. Applying the PRISMA methodology, the review began with an initial sample of 5007 publications obtained through searches in the Scopus and Web of Science databases. The sample was subsequently filtered to include only studies published between 2019 and 2024, resulting in a final set of 296 publications. The primary concerns within the food cold chain were identified as quality assurance, sustainability, disease transmission, and food loss. Key methodologies identified include reviews, experimental studies, and mathematical models. The most prominent innovation observed was Logistics 4.0, encompassing the Internet of Things, Artificial Intelligence, and Blockchain technology.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308738","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":"Non-Invasive Prediction of Moisture Content of Potato Slices During Drying Using Wavelet Scattering Features and LSTM","authors":"Mousumi Sabat,&nbsp;Nachiket Kotwaliwale,&nbsp;Pramod Shelake","doi":"10.1111/jfpe.70158","DOIUrl":"https://doi.org/10.1111/jfpe.70158","url":null,"abstract":"<div>\u0000 \u0000 <p>This pioneering research explores the application of a wavelet scattering network (WSN) and a long short-term memory (LSTM) model to predict the drying kinetics of potato slices in real-time, non-invasively. This integration captures both localized image textural features using WSN and temporal dynamics via LSTM, thus enhancing the prediction accuracy. Potato slices, 1 mm thick, were dried at 45°C, 50°C, 55°C, and 60°C temperatures. During drying, image texture features were extracted using WSN and used as an input to an LSTM network. Additionally, the quantile score (Q) and prediction-interval-normalised root-mean-square width (PINRW) value were used to evaluate the reliability and robustness of the prediction result. The optimised LSTM network, with 210 hidden neurons, a depth of 3, a dropout rate of 0.40, and a learning rate of 0.0160, achieved an R² of 0.9645 and an RMSE of 0.0649. Uncertainty analysis shows the Q values were low across all drying temperatures: 0.364 (45°C), 0.348 (50°C), 0.398 (55°C), and 0.356 (60°C), indicating high predictive accuracy. Similarly, the PINRW values at α = 95% were 0.132, 0.129, 0.136, and 0.119 for 45°C, 50°C, 55°C, and 60°C, respectively, demonstrating narrow prediction intervals and strong model confidence. This high predictive accuracy allows for reliable, non-invasive, real-time monitoring of moisture content during drying, which has direct implications for industrial drying operations, where improved process control can lead to enhanced product quality, energy savings, and reduced batch rejection, thus resulting in higher throughput, better product consistency and reduced operational costs.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308752","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":"Stabilization of Chlorophyll in Collard Greens and Parsley Juice Using Different Agents: A Kinetic Study","authors":"Halime Yilmaz,&nbsp;Selman Turker,&nbsp;Ismail Tontul","doi":"10.1111/jfpe.70146","DOIUrl":"https://doi.org/10.1111/jfpe.70146","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to obtain a more stable colored product by slowing down chlorophyll degradation in collard greens and parsley juices, which are rich in chlorophyll. For this purpose, four different stabilizing agents (<span>l</span>-ascorbic acid, Tween 20, ZnCl₂, and xanthan gum) were added separately at three different concentrations to collard greens and parsley juices. Kinetic and thermodynamic parameters of chlorophyll degradation kinetics were then calculated. The results showed that the initial chlorophyll content significantly influenced the degradation kinetics, with collard greens showing higher degradation rates than parsley. The activation energy values of chlorophyll degradation in stabilized juices (18.16–82.48 kJ/mol) are generally lower than those of control samples (71.73 kJ/mol), indicating that stabilized juices are less sensitive to temperature changes. The highest <i>z</i> value (77.1 K) in collard green juice was observed in the sample stabilized with 0.01% xanthan gum, while 0.5% ascorbic acid gave the highest <i>z</i> value (131.5 K) in parsley juice. Thermodynamic parameters (∆<i>H</i>^# 15.2–74.8 kJ/mol; ∆<i>S</i>^# −247.9 to −79.9 J/mol K; ∆<i>G</i>^# 100.6–130.3 kJ/mol) showed that chlorophyll degradation is endothermic and has an entropy barrier. Furthermore, stabilizers did not alter the chlorophyll degradation pathway. 0.5% ascorbic acid and 0.1% Tween 20 are recommended as stabilizing agents to minimize chlorophyll degradation during heat treatment.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292249","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":"Comprehensive Analysis of Drying Kinetics, Heat and Mass Transfer, and Thermodynamic Properties in High-Temperature Drying of High-Moisture Corn","authors":"Emmanuel Baidhe,&nbsp;Clairmont L. Clementson,&nbsp;Kenneth Hellevang,&nbsp;Lin Zhulu","doi":"10.1111/jfpe.70159","DOIUrl":"https://doi.org/10.1111/jfpe.70159","url":null,"abstract":"<div>\u0000 \u0000 <p>A shorter growing season, limited fall dry-down period, and risk of early frost in the Northern Plains, US, necessitate the harvest of high-moisture corn. High-temperature drying is essential for preserving grain quality under these conditions. This research systematically characterizes drying behavior, heat and mass transfer, thermodynamic properties, and energy dynamics for high-temperature drying of high-moisture corn. Experimental conditions were drying temperature (65°C–100°C), air velocity (2–3.66 ms⁻¹), initial moisture content (17%–25% wb), ambient temperature (10°C–25°C), and relative humidity (20%–60%). Temperature, air velocity, and initial moisture content significantly influenced drying kinetics, which predominantly occurred in the falling-rate stage and was best described by the Midilli et al. model. The effective moisture diffusivity and convective mass transfer coefficient are significantly impacted by initial moisture content and temperature, leading to a slow-to-moderate drying process. The quadratic relationship between activation energy and air velocity highlights the cooling effect at higher airflow, necessitating greater energy input for moisture diffusion and convection. The thermodynamic analysis defines high-temperature drying of high-moisture corn as both an endothermic and endergonic process, with enthalpy and entropy increasing with moisture content and air velocity. Energy utilization efficiency was found to be strongly influenced by drying temperature–air velocity interaction, with 71.62%–81.82% of energy effectively used for moisture removal. Ambient temperature had a more pronounced impact on energy utilization efficiency than relative humidity. Given these insights, precise control and optimization of drying conditions under specific ambient conditions are essential to enhance energy efficiency and overall drying performance in high-moisture corn drying.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273207","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":"Design and Development of Temperature Control System in Microwave-Based Milk Pasteurization Plant With High Temperature Short Time (HTST) Method","authors":"Ken Andre Oktafandi,&nbsp;I Putu Eka Widya Pratama,&nbsp;Muhammad Roy Ashiddiqi,&nbsp;Dimas Pranadian Candra","doi":"10.1111/jfpe.70160","DOIUrl":"https://doi.org/10.1111/jfpe.70160","url":null,"abstract":"<div>\u0000 \u0000 <p>Raw cow's milk generally has bacterial contamination that comes from the environment and the cow itself. Coliform bacteria are one group of bacteria used as indicators of food product sanitation, including sanitation in milk. Based on SNI 7388 of 2009, the maximum contamination limit for coliform microbes in raw fresh milk is 20 colonies/ml. One way to minimize microbial contamination in raw fresh milk so that the milk does not exceed the maximum contamination limit is by applying pasteurization. In this research, a prototype of milk pasteurization plant with a temperature control system utilizing microwaves is successfully made. The milk pasteurization plant will be made by modifying the microwave as a dielectric heater. The pasteurization method to be used in this milk pasteurization plant is HTST (High Temperature Short Time) by heating milk at 72°C for 15 s. The suggested power variation is the high power with 450 watt which has a rise time value of 421 s (7 min) and a settling time of 527 s (8.78 min), which is the shortest value compared to other variations. Microwave-based milk pasteurization plant with HTST method equipped with temperature control system and LabVIEW-based HMI is able to eliminate coliform contamination contained in raw cow's milk so that the milk is safe for consumption.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264613","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":"Tea Seed Oil Conversion to Free Trans-Fatty Acid Partially Hydrogenated Oil by Dielectric Barrier Discharge Cold Plasma","authors":"Mahsa Jahangiri Siahmazgi,&nbsp;Yousef Ramezan,&nbsp;Alireza Faraji,&nbsp;Amir Hossein Sari","doi":"10.1111/jfpe.70131","DOIUrl":"https://doi.org/10.1111/jfpe.70131","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of the present study was to investigate the tea seed oil partial hydrogenation by cold plasma (CP) technology. After collecting the tea seed as tea plantation waste and extracting the oil by cold pressing, the hydrogenation was done using the surface dielectric-barrier discharge (DBD) CP method at atmospheric pressure, treating the oil samples for 30, 60, 120, and 180 min in the presence of a gaseous mixture (H₂: 5%, Ar: 95%). The results suggested the iodine value (IV) reduction by 18.87 g I₂/100 g oil in the sample treated for 180 min compared with the control sample. Moreover, the monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents showed a downward trend by increasing the hydrogenation duration. However, the saturated fatty acids and melting point were increased by 11% and 16.6°C in the sample treated for 180 min compared with the control sample. Also, no trans-fatty acid was produced in hydrogenated samples. The treated samples represented a brighter color than the control, indicating the saturation of carotenoid pigments in the oil. According to the results of this study, the hydrogenation by CP can lead to the industrial production of high-quality zero-trans hydrogenated oils.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256086","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":"Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing","authors":"Augustine Edet Ben,&nbsp;Sarafa Adeyemi Akeem,&nbsp;M. C. Ndukwu,&nbsp;Nditoi Akpanmkpuk Samuel,&nbsp;Doris Onyenwigwe,&nbsp;Merlin Simo-Tagne,&nbsp;Henri Grisseur Djoukeng","doi":"10.1111/jfpe.70163","DOIUrl":"https://doi.org/10.1111/jfpe.70163","url":null,"abstract":"<div>\u0000 \u0000 <p>Drying of agricultural food products is an essential unit operation that aims at preventing the alteration of the product's microstructure due to moisture and microbial activities, which invariably deters the shelf life of agricultural food products. This review presents the drying mechanisms of agricultural food products with a critical assessment of drying applications, from first-generation sun drying and shade drying methodologies to contemporary approaches like freeze-drying, infrared drying, microwave drying, spray drying, foam-mat drying, electrohydrodynamic drying, and a combination of some drying technologies like hot air with infrared, vacuum, ultrasound-assisted vacuum, and microwave drying methods. This review also identified the advantages, limitations, and future prospects of each drying application, with a keen interest in the drying time and quality of the agricultural food end products. This review presents guiding information that could aid in selecting a suitable drying method that will not only be relatively economical but will also yield end products with desirable qualities.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256087","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":"Radio Frequency Drying Characteristics of Three Scallion Parts and Their Impacts on Qualities","authors":"Guangze Liu,&nbsp;Peiying Ruan,&nbsp;Xuejiao Li,&nbsp;Yuedong Song,&nbsp;Duanyang Geng","doi":"10.1111/jfpe.70151","DOIUrl":"https://doi.org/10.1111/jfpe.70151","url":null,"abstract":"<div>\u0000 \u0000 <p>The scallion white, scallion core, and scallion leaf, with the same mass and same layer height, respectively, were subjected to RF drying at an electrode gap of 80 mm and a target temperature of 75°C, and their drying characteristics and qualities were measured and analyzed. The results showed that the scallion core required the longest drying period of 420 min and obtained the slowest temperature rise rate under the same layer height condition, while the scallion leaf of the same layer height was RF dried fastest, with an overall drying rate of over 6.0%·min⁻¹. Under the same mass condition, scallion white obtained the fastest overall drying rate of around 5.5%·min⁻¹, but scallion leaf took the least time to reach the temperature of 75°C due to its largest amount of RF power absorbed and presented the largest effective diffusion coefficient of 1.42 × 10⁻⁸ m²/s. Therefore, scallion leaf can be RF dried the easiest, which consumes the least drying time under either condition. The dried scallion leaf obtained the minimum color change and shrinkage percentage of 65% and the maximum allicin content of 30.17 mg/100 g, while the scallion core had the largest ascorbic acid (VC) content of 30.39 mg/100 g under the same mass condition, and the scallion white possessed the best rehydration ratio of 5.56 under either condition. It was found that the increase in layer height and/or mass not only caused the decrease in drying rate for the scallion parts, but also led to a slightly increased allicin content (<i>p</i> &gt; 0.05), decreased shrinkage percentage, rehydration ratio, and VC content. Particularly, VC content of the scallion core significantly decreased by 28% (<i>p</i> &lt; 0.05) as its layer height increased by 2 mm. Since the scallion core needed about two times the drying period than that for scallion white, it was recommended that they should be RF dried separately to save time and energy and guarantee product qualities. These results and findings not only revealed the different drying characteristics of the three scallion parts and their impacts on product qualities, but also could provide the drying industry some useful information about the practical processing methods in scallion drying.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144245062","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":"Gelatin/Chitosan Blend Solutions Rheology: Small and Large-Amplitude Oscillatory Shear Measurements","authors":"Jasim Ahmed,&nbsp;Giorgio Luciano,&nbsp;Md. Danish Eqbal","doi":"10.1111/jfpe.70162","DOIUrl":"https://doi.org/10.1111/jfpe.70162","url":null,"abstract":"<div>\u0000 \u0000 <p>The compatibility between chitosan (CS) (1 wt%–2 wt%) and gelatin (GEL) (2 wt% and 6.25 wt%) solutions was studied by measuring small and large-amplitude oscillatory shear at selected blending ratios (CS/GEL: 25/75, 50/50, and 75/25 w/w) and temperature. CS solutions displayed sol–gel transformation, whereas GEL exhibited predominant solid-like behavior (<i>G</i>′ &gt; <i>G</i>″). The concentration of gelatin significantly influenced the blend rheology. The blend solutions (25/75) produced a physical gel (<i>G</i>′ &gt; <i>G</i>″) at 2 wt% of each polymer. Blending of 2% CS with 6.25% GEL resulted in the weakest and strongest gels at a CS/GEL ratios of 75/25 and 50/50, respectively. The rheological data demonstrated that the 3D printing of the blend solutions could be achieved within a complex viscosity range of 62.63–86.03 Pa·s. The LAOS results demonstrated a perfect elastic relationship between stress and strain of the GEL solution (6.25 wt%) at a lower strain, which transformed to viscous-dominated behavior with increased strain.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144245060","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":"Advanced Chain Regression and Deep Learning Models for Fish By-Product Drying Optimization: An Intelligent Conveyor System for Sustainable Waste Valorization","authors":"Khaled Abdeen Mousa Ali,&nbsp;Chagyou Li,&nbsp;Mohamed Fawzi Abdelshafie Abuhussein,&nbsp;Elwan Ali Darwish,&nbsp;Gomaa Galal Abd El-wahhab","doi":"10.1111/jfpe.70148","DOIUrl":"https://doi.org/10.1111/jfpe.70148","url":null,"abstract":"<div>\u0000 \u0000 <p>The rapid increase in global fish waste, estimated at two-thirds of total catch, presents critical environmental and economic challenges. This study introduces an innovative approach combining a heat conveyor dryer with advanced machine learning techniques for optimizing fish by-product processing. The experimental design evaluated three critical parameters: drying temperatures (60°C, 70°C, and 80°C), air conveying speeds (1, 1.5, and 2 m/s), and product layer thicknesses (5, 7, and 9 mm). The optimal configuration achieved a 150-min drying time at 80°C, 2 m/s air velocity, and 5 mm thickness, reducing processing time by 70% compared to conventional methods. Deep Neural Networks with 12 layers demonstrated superior prediction accuracy (R² = 0.979) for moisture content, while chain regression models using XGBoost achieved 97.8% accuracy in moisture ratio prediction. The dried products retained high nutritional value with 45.08% protein and 15.1% fat content, comparable to fresh samples. Compared to the best mathematical model (Page), the optimal machine learning model (deep neural network 12) provided more accurate and robust predictions of drying behavior across all tested conditions. This integrated approach offers a sustainable solution for fish waste valorization, potentially reducing processing energy consumption by 35% while maintaining product quality. The developed models enable real-time process optimization, contributing to both economic efficiency and environmental conservation in fisheries waste management.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256088","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}