Journal of Food Process Engineering最新文献

{"title":"Master curves obtained by time–temperature–concentration double superposition of the κ-carrageenan gelling biopolymer","authors":"Luis Medina-Torres,&nbsp;Diola Marina Nuñez-Ramirez,&nbsp;Angel Manuel Cabrales-Gonzalez,&nbsp;Octavio Manero","doi":"10.1111/jfpe.14724","DOIUrl":"https://doi.org/10.1111/jfpe.14724","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The viscoelastic behavior of food-grade biopolymers during gelation has a complex frequency spectrum that is difficult to measure by commercial rheometers. Master curves built by time–temperature superposition (TTS) of data arising from small-amplitude oscillatory flow (SAOS) or stress relaxation at a given reference temperature can provide the frequency span required to describe the frequency spectrum of highly complex systems such as hydrocolloids (e.g., κappa-carrageenan). In this work, master curves using TTS were obtained for various concentrations (1%–4% w/w). For a given concentration, mechanical spectra were generated for various temperatures (5, 10, 25, 37, and 45°C) to obtain the master curves and shifting factors (<i>a</i>_T, <i>b</i>_T) using the WLF (Williams–Landel–Ferry) equation. In this context, a methodology is suggested to obtain a wide observation window to describe complex spectra from gelling systems employed in the chemical industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The rheological methods used in this work combined the enhancement of the frequency range from experimental stress relaxation and SAOS data with double superposition. These methods are already known, but the combination to achieve an ample frequency range of more than 8 decades represents a useful tool for industrial applications of gelling systems like food hydrocolloids (i.e., κappa-carrageenan). It also helps to predict the viscoelastic behavior at temperatures and concentrations outside the usual range of rheometric measurements. It is further useful in the areas of equipment design and quality control for food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14724","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077917","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":"Static analysis of semi-underground double-storey squat silo","authors":"Li-bing Jin,&nbsp;Xu Wang,&nbsp;Wei-bo Zhang,&nbsp;Tai Fan,&nbsp;Qiang Wu","doi":"10.1111/jfpe.14714","DOIUrl":"https://doi.org/10.1111/jfpe.14714","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The semi-underground double-storey squat silo (SUDSSS) is a new type of silo with the advantages of preserving grain quality. In this paper, a numerical model of SUDSSS was constructed using solid elements. The proposed numerical model was validated by test results of an experimental underground silo, and the results demonstrated that: (1) Before and after backfilling, the radial and circumferential stress of the underground storey reached their maximum at 2/3 from the bottom and 2/3 from the ground surface, respectively; (2) As the height of grain storage increases, the silo wall stress in the overground storey increases. From the top of the underground storey up to 1/4 height of the overground storey, the stress of silo wall increases. (3) For the underground storey, the maximum stress occurs at 1/3 of the way from the apex of bottom cone.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The semi-underground double-storey squat silo is a new grain storage device proposed by this paper, which consists of two layers. The lower layer is located in the ground and can utilize the shallow ground temperature to realize the green and low-temperature storage of grain, the upper layer is conducive to the turnover of grain, which can ensure the quality of grain storage. The new silo has the advantages of saving land, energy saving and carbon reduction. Based on the silo, this paper investigates the stress–strain properties of the silo before and after soil backfilling during the construction stage, and obtains the change pattern of the static mechanical properties of the silo. This paper analyses the mechanical properties of semi-underground double-storey squat silo under different storage conditions at the grain storage stage, and studies the change patterns of the mechanical properties of the silo body under different storage heights.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077918","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":"Investigation of the dehydration and rehydration behavior of osmotic pretreated paneer slices (Indian cottage cheese) and its modeling approach","authors":"M. Arulkumar,&nbsp;N. Karpoora Sundara Pandian,&nbsp;B. Murugan,&nbsp;V. Eyarkai Nambi,&nbsp;S. Sivaranjani,&nbsp;R. Yogeshwari,&nbsp;D. Baskaran,&nbsp;S. Ganga Kishore,&nbsp;R. Pandiselvam","doi":"10.1111/jfpe.14718","DOIUrl":"https://doi.org/10.1111/jfpe.14718","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The study aimed to investigate the impact of the osmotic effect on the drying and rehydration of paneer. The paneer slices were pre-treated with salt at seven different concentrations and surface treatments. The osmotic solution and product ratio was taken as 1:4 and the pretreatment time was fixed as 12 h. Weight loss (WL), solute gain (SG), and weight reduction (WR) of paneer were evaluated during osmotic pretreatment. The pretreated paneer was dried at 50°C in a tray dryer. The equilibrium moisture content of dried slices varied from 14.12% to 15.86% and the moisture diffusivity of the osmotic treated samples had a better result with maximum value of 4.76 × 10⁻⁸ m²/s. The osmotic pretreatment minimized the drying time of paneer. The Midilli model revealed the best fit for drying paneer slices with <i>R</i>² value &gt;.99. Rehydration was carried out at three different temperatures at 4, 28, and 100°C. The samples rehydrated at 28°C showed better results in terms of the rehydration ratio with a maximal value of 1.85. In model investigation, the Peleg, Exponential, and Weibull model was found good fit for samples rehydrated at 4, 28, and 100°C. The osmotic pretreatment impacted positively on the quality matrices such as color retention, drying time, nutritional profile, and rehydration ratio of paneer slices. However, the higher osmotic pretreatments above 12% recorded unacceptable salty flavor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The stability of paneer is limited and it requires refrigeration facility to store the paneer which is a frailty factor in supply chain cycle of dairy industries. In current practices, the high-cost freeze drying technique was used to dry the paneer to make as shelf stable. The conventional drying techniques would not suit for drying the paneer, that alters the characteristics of paneer. The research findings will improve the characteristics of dried paneer in conventional dryer and hence, it is viable to make the shelf stable paneer at low cost. This research would make an alternative approach to manufacture the shelf stable and ready to eat paneer.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041563","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":"Development and performance evaluation of a portable solar-assisted evaporative cool chamber for preservation of perishables","authors":"Deep P. Patel,&nbsp;S. K. Jain","doi":"10.1111/jfpe.14716","DOIUrl":"https://doi.org/10.1111/jfpe.14716","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Horticulture plays a pivotal role in providing livelihoods, nutrition, and economic growth. However, post-harvest losses due to inadequate storage facilities and practices remain a significant issue. The storage of horticultural produce involves developing and adopting sustainable, cost-effective solutions tailored to the unique challenges of resource-constrained environments. Despite the availability of refrigeration and cold storage facilities, their energy-intensive and expensive nature renders them inaccessible to many. To tackle this problem, a solar-assisted evaporative cool chamber (ECC) with a storage capacity of 250 kg was designed. It is powered by a 200 W solar panel, a 150 Ah battery with a charge controller, a 9 W water pump, and two 7.4 W exhaust fans. Extensive performance evaluation optimized water flow rates, air velocities, and pad materials, leading to a significant temperature drop of 14.9°C and a 64.3% humidity increase with 98.48% saturation efficiency, achieved with a water flow rate (6 L/min), air velocity (4 m/s), and honeycomb pad material. The inclusion of a thermoelectric Peltier module further lowered the temperature to 17.0°C and raised humidity to 70.1% within the ECC. Storage studies with four fruits (bananas, apples, papayas, and oranges) and four vegetables (tomatoes, okras, brinjals, and cucumbers) demonstrated that products stored inside the ECC remained marketable for an additional 4–15 days, nearly doubling their shelf life compared with ambient conditions. An economically viable ECC solution effectively addresses the needs of hot climate regions, providing a valuable solution for post-harvest preservation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Horticulture is crucial for livelihoods, nutrition, and economic growth that face challenges in post-harvest losses due to inadequate storage facilities. Traditional refrigeration solutions are often inaccessible in resource-constrained environments. To address this, a solar-assisted evaporative cool chamber (ECC) with a 250 kg storage capacity was designed and evaluated for performance. The solar-assisted ECC presents a practical and cost-effective technology with the potential to significantly improve post-harvest management, empower small-scale farmers, and promote sustainable food systems, particularly in resource-constrained environments.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041628","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":"Process optimization and kinetic modeling of ultrasound assisted lactic acid production","authors":"N. V. Kanimozhi,&nbsp;M. Sukumar","doi":"10.1111/jfpe.14722","DOIUrl":"https://doi.org/10.1111/jfpe.14722","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The impact of ultrasound-assisted fermentation using <i>Lactobacillus</i> species was investigated, for enhanced lactic acid production. The different ultrasound frequencies of 20, 30, and 40 Hz, with time intervals of 3, 4, and 5 min, and with corn steep liquor concentrations of 1%–3% were examined using response surface methodology-Box–Behnken design. The growth of lactic acid production was modeled by Contois model (linear) and Baranyi–Roberts model (nonlinear), assessing the suitability of <i>Lactobacillus paracasei</i>, <i>Lactobacillus plantarum</i>, and <i>Lactobacillus acidophilus</i> for industrial processes. At 34 h, the maximal lactic acid generation of <i>L. paracasei</i>, <i>L. plantarum</i>, and <i>L. acidophilus</i> was 85.2%, 82.1%, and 79.4%, respectively. The <i>R</i>², μ_max, and <i>K</i>_<i>s</i> values for <i>L. paracasei</i> and <i>L. plantarum</i> were found to be 0.9158, 0.574 h⁻¹, 54.27 g/L and 0.9426, 0.294 h⁻¹, 22.66 g/L, respectively, using Contois model. The observed <i>R</i>² values of Baranyi–Roberts model for the strains <i>L. acidophilus</i>, <i>L. paracasei</i>, and <i>L. plantarum</i> were 0.9947, 0.9954, and 0.9998, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Lactic acid is crucial in the fermentation process for products like yogurt, sauerkraut, kimchi, and pickles, enhancing flavor, texture, and shelf life. As a precursor to biodegradable plastics, lactic acid contributes to the development of sustainable packaging materials and environmentally friendly alternatives to traditional plastics. Utilizing waste corn steep liquor (CSL) as a growth medium presents a sustainable and cost-effective solution for lactic acid production, capitalizing on its rich nutrient profile to enhance microbial growth. As a byproduct of corn wet milling, using CSL for fermentation processes promotes waste valorization and contributes to a circular economy. The optimization of fermentation conditions using the Box–Behnken design ensures maximum yield and efficiency by systematically evaluating the effects of key process variables. Integrating advanced growth curve models like the Contois and Baranyi models further refines the understanding and prediction of microbial dynamics, enabling precise control over the fermentation process. This comprehensive approach not only promotes the efficient use of industrial by-products but also advances the development of environmentally friendly and economically viable bioprocesses.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041619","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":"Designing iron-ethyl cellulose microparticles to prevent unwanted color changes during iron fortification of milk tea","authors":"Juveria Siddiqui,&nbsp;Grisha J. Dialani,&nbsp;Levente L. Diosady","doi":"10.1111/jfpe.14712","DOIUrl":"https://doi.org/10.1111/jfpe.14712","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Iron deficiency affects an estimated 1.62 billion individuals worldwide, while Asia and Africa bearing the highest burden. The widespread consumption, unique sensory properties and cultural significance of tea make it an appealing avenue for iron fortification. Obtaining microparticles for food fortification with acceptable organoleptic properties is key for consumer acceptability. Microcapsules were prepared with Aquacoat and various iron salts. The experiments were designed to understand the effect of formulation variables, <i>i.e.</i> type of iron salt, ratio of iron-to-coating, temperature and flow rate of the process. The iron compound significantly impacted yield, particle formation, and size distribution (5-15 μm). Post treatment by curing at specified relative humidity and temperature improved the colour in milk tea with ΔE reduced from 7 to 2 in NBS units. Microparticles from FeCl₃ exhibited superior morphology and colour-masking efficacy, inhibiting iron-polyphenol interaction in tea and show promise as iron fortificants for milky black tea.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Microencapsulation is a highly effective technique for encapsulating active iron cores within inert coating materials, ensuring the desired chemical and physical properties. Using spray drying, we can produce small and uniformly sized particles ranging from 1 to 20 μm. This can easily be utilized for fortification of beverage like hot tea/coffee or similar products. The success of the current process is evaluated based on several key factors, including process yield, encapsulation efficiency, and sensory properties of fortified tea.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14712","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142007235","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":"Effect of induced electric field parameters on physiochemical characteristics and microorganism of orange juice","authors":"Na Yang,&nbsp;Yamei Jin,&nbsp;Yuyi Zhou,&nbsp;Xiaoqun Zhou","doi":"10.1111/jfpe.14709","DOIUrl":"https://doi.org/10.1111/jfpe.14709","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The induced electric field (IEF) was produced via an oscillating magnetic field, for direct heating of orange juice within a winding coil. During the process, the applied magnetic field was at the range from 0.07 to 1.43 T with 50 kHz. Then, the numerical relationships between excitation voltage, magnetic field, IEF, induced current density, magnetomotive force and energy efficiency were investigated. Since a rectangular wave of excitation voltage was applied, the sawtooth waveform of induced voltage or IEF loaded on the juice was observed. As the magnetic field increased, outlet temperature and induced current density in the juice was improved, the maximum values were 99.5°C and 0.50 A/cm², respectively, at a conductivity 4.53 mS/cm for the residence time of 4.5 min. However, the efficiency of the process exhibited a negative correlation with the escalation of excitation voltage. At initial colony count about 4.50 log colony-forming units/mL, the IEF pasteurization reduced all the aerobic microorganisms, molds, and yeasts in the juice, which were evaluated at detectable limits below 1 log colony-forming units/mL. Moreover, all treatments had no significant effects on pH, total soluble solids and titratable acidity of the juice (<i>p</i> &gt; 0.05). In particular, there was also no significant change in color parameters after IEF pasteurization (<i>p</i> &gt; 0.05). It indicated a significant decrease in vitamin C and total phenolic content of the control groups (<i>p</i> &gt; 0.05), but no significant change in carotenoid content was observed in all treated juice (<i>p</i> &gt; 0.05). heating technology using IEF has the potential to the pasteurization of fruit juice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Induction electric field technology has progressed rapidly in the past 2 years, it can use oscillating alternating magnetic field to realize the direct heating of liquid food. The process has thermal and non-thermal effects, at 65–70°C, within 15–30 s to achieve the commercial asepsis of acidic liquid food. After the pasteurization, it can better maintain the color and flavor of the juice. We have assembled a laboratory prototype for testing in the early stage, the processing capacity is at the range of 0–10 L/h. Currently, the system has been able to reach the pilot production scale with the processing capacity of 100–500 L/h. Through the use of highly permeable magnetic materials, the energy consumption per ton of juice processing is controlled at 120 k·Wh level for the pasteurization and is expected to achieve a larger processing capacity in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142007247","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":"Numerical investigation of temperature heterogeneousness during cold chain export: A virtual cold chain approach","authors":"Swati Pattanaik,&nbsp;Mamata Jenamani","doi":"10.1111/jfpe.14715","DOIUrl":"https://doi.org/10.1111/jfpe.14715","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In-transit quality loss and wastage of perishables, during cold chain export, is a critical issue faced globally. Owing to increasing population, reducing food wastages by enhancing the efficacy of supply chain is imperative to meet the increasing demand. This paper presents a virtual cold chain-based approach to model quality loss of horticultural produce prior to actual logistics operations. It is a combination of different models for predicting the temperature heterogeneity among the perishables, its related quality decay and remaining shelf-life. An innovative simulation-based approach is also presented which predicts the temperature of perishables inside a domain based upon its storage conditions, at a reduced computational expense. The proposed approach is demonstrated for Indian mango cold chain export. The simulation results are validated with an experimental setup, using mangoes and a standard refrigerated (reefer) container. Different metrices shows a RMSE and MAPE of 0.8 K and 10.02%, respectively. The calculated remaining quality is also found to be in accordance with experimental findings. The results report uneven air circulation and hence, heterogeneity in temperature distribution of about 3–4 K after 15 days of sea transport. This induces variations in remaining quality and shelf-life among the mangoes placed at different locations. The maximum variation in quality is found to be 19% at 25th day of export at a location near the door of the reefer. The export transit time should be less than or equal to 26 days, to avoid spoilage, as it is the minimum shelf life of mangoes inside the container under given conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This study is concerned with managing the loss in quality and wastage of perishables, during cold chain export. Predicting the storage temperature, prior to actual logistics operations, can aid the decision makers in appropriate planning of export mode so as to minimize the loss and wastage during real export process. A virtual or simulation-based approach is proposed to analyze the cooling behavior of individual mangoes and hence predict the evolution of its various quality attributes, passing through different stages of the cold chain. To illustrate this approach, a case study of Indian mango export is presented.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14715","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141994242","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":"Development of a novel functional food based on ultrafine grinding and medicinal food raw materials formula","authors":"Xiaodi Chen,&nbsp;Qiming Chen,&nbsp;Jianing Li,&nbsp;Yikai Wang,&nbsp;Zhanmin Liu","doi":"10.1111/jfpe.14717","DOIUrl":"https://doi.org/10.1111/jfpe.14717","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Medicinal food raw materials refer to those raw materials with food and possess medicinal value. They were particularly suitable for developing novel functional food. In this study, a novel functional food based on ultrafine grinding treatment of <i>Ganoderma</i>, yam, wolfberry, Rhizoma polygonati, raspberry, and <i>euryale ferox</i> (GYWRRE) with a specifically designed formula was developed and characterized. The results were shown that the ultrafine GYWRRE powder presented a relatively regular structure and smooth surface. It had notable decreases in fluidity and oil-holding capacity but increases in characteristic nutrient content and antioxidant capacity. The ultrafine GYWRRE powder also could prevent oxidative stress in C2C12 cells by reducing the contents of reactive oxygen species and methylene diphenyl diisocyanate, inhibiting cell apoptosis, and increasing expressions of heme oxygenase-1 and <i>NQO1</i>. The results of this study were demonstrated that medicinal food raw materials and ultrafine grinding had great applications potentials in developing functional food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Medicinal food refers to those natural ingredients that serve both as food and possess medicinal value. Ultrafine grinding technology is a meticulously engineered method capable of grinding raw materials to the micron level, thereby increasing their surface area, improving their bioavailability, and potentially enhancing their medicinal properties and bioavailability. This study developed an ultrafine grinding treatment of <i>Ganoderma</i>, yam, wolfberry, Rhizoma polygonati, raspberry and <i>euryale ferox</i> (GYWRRE) with a specifically designed formula. The characteristics of the ultrafine GYWRRE powder contained particle size, morphology, colorimetry, liquidity, hydration, adsorption, and characteristic nutrients were characterized. The antioxidant capacity in vitro and in cells as well as the possible mechanism were also explored. The results of this study will be helpful for development of novel functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141991660","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":"Development of an auxiliary heating system for a solar dryer in Bangladesh","authors":"Nibir Kanti Roy,&nbsp;Nishat Tasnim,&nbsp;Chayan Kumer Saha,&nbsp;Sumaiya Fardouse Mimmi,&nbsp;Mahjabin Kabir","doi":"10.1111/jfpe.14705","DOIUrl":"https://doi.org/10.1111/jfpe.14705","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Solar dryers are a convenient option for drying fruits and vegetables, but they largely depend on climatic conditions. Climate dependency makes them vulnerable to dry products and maintain the quality of the products accurately. To mitigate this problem, an electric auxiliary heating system (AHS) was designed, constructed, and tested for a solar dryer in Bangladesh. The developed system had three parts: an auxiliary heating unit, an air duct, and hot air convection pipes. The performance testing of the AHS was done in three experimental trials. The average air velocity from the auxiliary heating unit was found to be between 3.57 and 3.80 m s⁻¹. Trial runs showed a maximum drying temperature of 66.97°C, while the average value remained between 35.10 and 43.26°C. During the off-sunshine hours, the AHS rose the average temperature by 1.00–12.84°C above ambient and continued the drying operation. Overall, the solar dryer with AHS saved 30%–36% sunshine hours than open sun drying, and its efficiency was estimated as 14.55%–21.9%. Regression analysis showed that the Page and Modified Page models were suitable for predicting the drying kinetics of cabbage samples. Through the results of the study, the developed AHS showed potential for significantly improving the solar drying process. It could be an effective measure for establishing a weather-independent drying solution to reduce the postharvest losses of perishable agro-products. Further improvements to the auxiliary heating unit, implying an Internet of Things (IoT)-based control system will facilitate an improved and user-convenient drying operation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Postharvest losses are prevalent for perishable agricultural products (fruits and vegetables) in Bangladesh and are considered a prime reason for the inhabitants to consume a less nutritious diet than recommended. An appropriate dry chain technology that is affordable, weather-independent, continuous, and fast in operation could be the optimal solution to this problem. Numerous types of solar hybrid dryers with different additional heating sources (electricity, biomass, LPG, etc.) have been investigated around the world. However, the extent of these research endeavors is very limited in Bangladesh. The study was thus conducted to develop a novel auxiliary heating system for a solar dryer in Bangladesh and check its technical viability. Our results indicate that an electric auxiliary heating system can be an efficient option for drying fruits and vegetables irrespective of the weather and can substantially reduce postharvest losses in Bangladesh.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141973720","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}