Journal of Food Process Engineering最新文献

{"title":"Effect of Three Different Roller Milling Techniques on the Milling Properties and Baking Quality of Wheat Flour With Varying Protein Content","authors":"Snehasis Chakraborty,&nbsp;Hemanth Bommina,&nbsp;Manoj Kumar Pulivarthi,&nbsp;Kaliramesh Siliveru","doi":"10.1111/jfpe.70154","DOIUrl":"https://doi.org/10.1111/jfpe.70154","url":null,"abstract":"<div>\u0000 \u0000 <p>The study evaluated the impact of three different roller mills (Bühler Lab, Chopin Lab, and Brabender Sr. mills) on the milling yield, particle size, proximate composition, color profile, density, rheological properties, and bread quality of wheat flour with varying protein content. Milling trials were conducted on wheat samples (hard red spring [HRS] and hard red winter [HRW]) with varying protein levels (low: 9.7% [100% HRW], mid: 12% [HRS + HRW in 1:1 ratio], and high: 14.5% [100% HRS]). The Brabender Sr. mill achieved the highest straight-grade flour recovery of 73.3% for low-protein wheat. The particle size distribution analysis revealed differences among mills, with flour from the Bühler Lab mill having finer particles than those from the Chopin Lab and Brabender Sr. mills. Proximate composition analysis indicated that moisture content ranged between 13.3% and 15.6%, protein content between 9.8% and 12.3%, and damaged starch between 4.7% and 8.2%, depending on the mill and wheat protein level. Density parameters were minimally influenced by wheat protein content but varied between mills. The high-protein flours exhibited better water absorption and dough stability, with the Brabender Sr. mill yielding the highest water absorption capacity. The interaction between milling type and protein content significantly influenced (<i>p</i> &lt; 0.05) milling yield, water absorption, and bread quality attributes. Bread with higher protein content correlated with larger and uniform cell structures. The Bühler mill performs best for low-protein bread volume. The Brabender Sr. mill offers higher milling yield, while the Chopin Lab mill delivers greater bread volume for high- and medium-protein.</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":"144256236","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":"Impact of Heat on Microbial Survival and Physicochemical Characteristics of Coconut Neera","authors":"Sukumaran Latha,&nbsp;Radhakrishnan Mahendran","doi":"10.1111/jfpe.70161","DOIUrl":"https://doi.org/10.1111/jfpe.70161","url":null,"abstract":"<div>\u0000 \u0000 <p>Coconut Neera (<i>Cocos nucifera</i> L.) is a sweet and nutritious drink by the presence of sucrose and minerals. The high sucrose content in neera makes it highly prone to spontaneous fermentation, leading to rapid deterioration of its physicochemical and sensory attributes. In this study, the efficacy of mild heat as single-stage and double-stage (tyndallization) treatment at 50°C, 55°C, and 60°C were assessed for 5 and 10 min treatment time. The decimal reduction time and microbial log reduction for single-stage and double-stage treated neera were determined in the storage period (4°C ± 1°C). The physiochemical and sensory properties of stored neera were evaluated up to 21 days. Among the treatment methods, the double-stage heat treatment at 60°C–10 min exhibited the least number of microbial survival (6.68 ± 0.02 log CFU/mL) and shortest <i>D</i>_<i>t</i> values (3.50 ± 0.04) after treatment. The microbial log reduction was extended up to the storage period of 21 days with the result of 1.16 ± 0.01—total viable count, 1.06 ± 0.01—<i>Bacillus</i>, 0.27 ± 0.01—lactic acid bacteria, and 0.86 ± 0.03—yeast in double-stage treatment at 60°C–10 min. Moreover, TEM images of this treatment confirmed the lethal effect against the microorganisms. Therefore, the double-stage treatment at 60°C–10 min depicted non-significant physicochemical changes and sensory attribute up to 21 days. Finally, the results conclude that the method of tyndallization at 60°C–10 min could be an effective temperature against microbes includes spore former of <i>Bacillus</i> in neera.</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":"144245063","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":"Enhancing Thermal Property Prediction of Corn Kernels: Integrating Cultivar Variability and Machine Learning Models","authors":"Emmanuel Baidhe,&nbsp;Clairmont L. Clementson,&nbsp;Ewumbua Monono","doi":"10.1111/jfpe.70153","DOIUrl":"https://doi.org/10.1111/jfpe.70153","url":null,"abstract":"<p>Advancements in plant breeding and genetic engineering have led to increased productivity. However, limited research has assessed whether the thermal properties of these novel cultivars align with established empirical predictive literature. This study evaluated the thermal conductivity, specific heat, and thermal diffusivity of ten (10) U.S. grown corn cultivars across five moisture content levels (13% to 21% wet basis). The study further examined the predictive capability of empirical moisture and proximate composition-based models and machine learning models for estimating thermal properties of corn cultivars. The results showed a consistent increase in thermal properties with rising moisture content across all evaluated corn cultivars. Analyses revealed that both moisture content and cultivar significantly influenced thermal properties, confirming the complex and cultivar-specific nature of thermal behavior in corn. While models based on moisture content and proximate composition provided descriptive value, they exhibited limited predictive accuracy and generalizability, particularly across diverse cultivars. Notably, Gaussian Process Regression (GPR) models significantly outperformed Linear Regression (LR) models, with over 15% accuracy improvement in mean absolute error (MAE) and root mean square error (RMSE). Among the GPR approaches assessed, the Matern 5/2 kernel (GPR-52) achieved the highest accuracy and demonstrated robust, consistent performance, particularly in predicting thermal conductivity. The results emphasize the importance of integrating advanced modeling approaches and considering cultivar-specific and compositional variability in thermal processing applications. Future research should prioritize model refinement through the inclusion of additional explanatory variables such as bulk density and structural properties to further enhance prediction accuracy and practical applicability in agricultural and industrial settings.</p>","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":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144245061","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":"Microwave-Assisted Parboiling: Enhancing Milling Quality and Nutritional Profile of Kodo Millet","authors":"Khumbaron Kiranbala Kabui,&nbsp;K. A. Athmaselvi","doi":"10.1111/jfpe.70155","DOIUrl":"https://doi.org/10.1111/jfpe.70155","url":null,"abstract":"<div>\u0000 \u0000 <p>Kodo millet, a minor millet known for its high nutritional value and remarkable drought resilience, faces processing challenges due to its thick hull layers. Hydrothermal pretreatment before milling has been shown to reduce grain fragility and milling loss. Traditional parboiling methods, however, are both energy and time-intensive. This study proposes a novel parboiling approach using microwave irradiation to evaluate its effects on the milling and grain quality of Kodo millet during the soaking and gelatinization stages. The millet was soaked at three microwave power levels, 90, 270, and 450 W, for 60, 30, and 20 min, respectively, to achieve a moisture content of 30% ± 2%. Gelatinization was done at 270 W for 20 min. Milling characteristics such as head grain yield, broken, and dehulling efficiency, grain dimensions, color, cooking time, and nutritional profile were evaluated. Microwave treatment significantly reduces processing time while enhancing the hardness and milling quality of the grain when compared to conventional parboiling methods. An increase in head grain yield and a reduction in the broken percent and cooking time and lighter color grains were observed, suggesting that microwave irradiation may be more advantageous than conventional parboiling. The nutritional profile of parboiled millet was also improved by MP as it preserved more protein and ash than the conventional approach. The findings suggest that microwave-assisted parboiling can serve as an effective, time-efficient method to enhance the milling and grain quality of Kodo millet, promoting its utilization as a functional food in modern diets.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244392","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 Structural and Morphological Alterations and Antinutrient Reduction in Bitter Yam (Dioscorea bulbifera) Induced by Different Processing Techniques","authors":"Monalisa Sahoo,&nbsp;Suriya P. L. Balasubramaniam,&nbsp;Balunkeswar Nayak,&nbsp;Vivek Kumar,&nbsp;S. N. Naik","doi":"10.1111/jfpe.70100","DOIUrl":"https://doi.org/10.1111/jfpe.70100","url":null,"abstract":"<div>\u0000 \u0000 <p>Antinutrients in plant foods must be removed or reduced during processing before they can be consumed safely. The study evaluated the effectiveness of various processing methods in reducing antinutrient levels in yam flour. The treatments included soaking for varying durations (4, 8, and 12 h), boiling for different time intervals (5, 15, and 25 min), and autoclaving at 100°C for corresponding durations (5, 15, and 25 min). Post-treatment, the yam slices were dehydrated in a hot air oven at 50°C for 10 h and then milled into flour. The study quantitatively assessed the reduction in phytate, oxalate, tannin, saponin, trypsin, and α-amylase inhibitors. The findings demonstrated reduction ranges of 15%–35%, 20%–45%, 50%–82%, 16%–43%, 11%–78%, and 16%–51% across the different pretreatment methods. Additionally, the study investigated the effects of these pretreatments on antioxidant activity, structural modifications (via XRD and FTIR analyses), morphological changes, and thermal properties. A statistically significant impact (<i>p</i> ≤ 0.05) was observed on total phenolics, flavonoids, and antioxidant levels. The crystallinity index and granule particle size varied between 9.82% and 9.61% and 10–140 μm, respectively. Notably, boiling for 25 min emerged as the most efficacious pretreatment for antinutrient reduction, though it also induced considerable alterations in granule size and morphology, as evidenced by SEM micrographs. However, it may be proposed that a combination of boiling followed by soaking could be explored for potentially improved results and warrant further investigation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144244391","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":"Characterizing the Mechanical and Rheological Properties of Aerated Confectionery Gels","authors":"Meredith L. Cohen,&nbsp;Richard W. Hartel","doi":"10.1111/jfpe.70156","DOIUrl":"https://doi.org/10.1111/jfpe.70156","url":null,"abstract":"<p>This study varied the gelatin content, gelatin Bloom strength, and density of confectionery gels in order to ascertain the effects of the variables on mechanical and rheological properties. Rheological and texture profile analyses were conducted on the samples, and micro-computed tomography scans were taken to provide images of the internal bubble structure. Statistical analyses including data modeling and ANOVA were performed. Bloom strength did not appear to have a significant effect on any of the measured parameters, with the exception of hardness of non-aerated gels. Increased gelatin content increased hardness, elasticity, and overall stiffness. Increased air content reduced adhesiveness; the effects of aeration on hardness and viscoelasticity were dependent on bubble size distribution. These results indicate that the air cell structure of an aerated confectionery gel significantly impacts its mechanical and rheological properties. Furthermore, the increases in hardness, stiffness, and elastic properties with gelatin content indicate that the junction zone mechanism by which gelatin gels is effective regardless of air content. These results may be useful for adjustment of commercial marshmallow formulations and serve to establish a baseline for an eventual comparison with plant-based gelatin substitutes.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144232487","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":"Regression Models Used in Food Science: Linearity, Reparameterization, and Rescaling","authors":"Sencer Buzrul","doi":"10.1111/jfpe.70149","DOIUrl":"https://doi.org/10.1111/jfpe.70149","url":null,"abstract":"<div>\u0000 \u0000 <p>Models can be linear or nonlinear; however, the linearity of a model refers to its parameters. Although linear regression has several advantages over nonlinear regression such as having an analytical solution and symmetric confidence intervals, most regression models used in food science are nonlinear. Therefore, nonlinear regression should be used to obtain the parameters and their uncertainties. Reparameterization can be useful to have interpretable parameters, and sometimes it is better to perform nonlinear regression instead of simple linear regression even if there is a linear relationship between the dependent and independent variable. Rescaling is a desirable method to have statistically significant parameters. The aim of this paper is to discuss the linearity of the models and to show some useful reparameterization and rescaling by using some published data. Examples are given from food microbiology (microbial inactivation kinetics) and degradation kinetics of foods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144232485","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":"A Critical Review on Machine Vision in Potato Production: From Cultivation to Storage","authors":"Xiaoke Li,&nbsp;Wenbo Xing,&nbsp;Jun Ma,&nbsp;Wenbin He,&nbsp;Yang Cao,&nbsp;Ansheng Li,&nbsp;Yapeng Xu,&nbsp;Wuyi Ming","doi":"10.1111/jfpe.70142","DOIUrl":"https://doi.org/10.1111/jfpe.70142","url":null,"abstract":"<div>\u0000 \u0000 <p>In this paper, a comprehensive overview was conducted on machine vision in potato cultivation, harvesting, and storage. Common weeds and diseases encountered during potato cultivation were summarized, and the advantages and disadvantages of various detection methods were compared. Additionally, methods for soil clod separation and tuber damage detection during harvesting were reviewed, along with a comparative analysis of their strengths and weaknesses. Furthermore, the defect grading and sprouting detection methods during storage were discussed. While machine vision technology shows good detection ability in potato cultivation, harvesting, and storage, further research is still needed to enhance the accuracy and adaptability of these methods, ultimately promoting the development of the potato industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144232486","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":"Comparative Study of Convective and Intermittent Microwave Drying of Red Water Lily (Nymphaea × rubra) Rhizomes: Drying Behavior, Microstructural Changes and Drying Effects on Thermal, Antioxidant and Adsorption Properties","authors":"Traiphop Phahom,&nbsp;Kamolwan Soubsub,&nbsp;Ponjira Sangsarn,&nbsp;Supuksorn Masavang,&nbsp;Gaelle Roudaut,&nbsp;Catleya Rojviriya,&nbsp;Singhanat Phoungchandang","doi":"10.1111/jfpe.70150","DOIUrl":"https://doi.org/10.1111/jfpe.70150","url":null,"abstract":"<div>\u0000 \u0000 <p>Red water lily rhizome is consumed as food due to its nutritional composition, making it a potential alternative food resource. However, its high moisture content makes it highly susceptible to microbiological and biochemical spoilage. Moisture removal is hence necessary to extend its shelf-life. In this study, three different drying methods were employed: tray drying (TD) at 50°C, 60°C, and 70°C; intermittent microwave drying (MWD) at 450, 720, and 900 W; and freeze drying (FD), which served as a positive control due to its ability to preserve the quality and integrity of heat-sensitive materials. Mathematical models were applied to describe drying and adsorption behaviors of the rhizomes. Quality attributes, including color values, total phenolics, total flavonoids, and antioxidant capacity of dried samples were analyzed. Microstructural properties were evaluated using synchrotron radiation x-ray tomographic microscopy, while thermal properties were determined via differential scanning calorimetry. Moisture adsorption characteristics were studied using dynamic vapor sorption. Additionally, multivariate analyses including principal component analysis (PCA) and hierarchical cluster analysis (HCA) were utilized to assess the correlation between quality parameters and classify drying conditions. The results showed that Midilli and Kucuk and Double log polynomial models were the most suitable models to describe drying and moisture adsorption behaviors. Freeze drying and tray drying better preserved color, microstructure (more porous and uniform structure), thermal properties (lower gelatinization degree), and moisture adsorption compared to microwave drying. However, microwave drying resulted in higher total phenolics, total flavonoids, and antioxidant capacity than tray drying. The application of PCA and HCA provided useful information for food processors and researchers in designing drying conditions to achieve the desired quality attributes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144232488","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 Optimization of UV-C Treated Chitosan-Gallic Acid Edible Coating on Salmonella Typhimurium Inactivation","authors":"Sudarshan Reddy Medagam,&nbsp;Qingyang Wang,&nbsp;Deepti Salvi","doi":"10.1111/jfpe.70138","DOIUrl":"https://doi.org/10.1111/jfpe.70138","url":null,"abstract":"<p>Foodborne pathogens such as <i>Salmonella</i> pose a significant threat to public health and an economic burden to manufacturers. Edible coating solutions, made from edible materials, have emerged as an alternative approach in controlling food spoilage as well as extending food shelf life. This study aimed to develop and optimize a novel edible coating solution based on UV-C treated chitosan (CH) and gallic acid (GA) to inactivate <i>Salmonella Typhimurium</i>. A Box–Behnken Design was used to generate formulations by varying chitosan, gallic acid concentrations, and pH. The coatings underwent UV-C treatment, and their microbial inactivation and water vapor permeability were analyzed. One formulation (higher response condition) (1.5% chitosan, 1% gallic acid, pH 3.4) achieved a 5.6 log CFU reduction in <i>S. Typhimurium</i> in planktonic form and exhibited superior moisture barrier properties (WVP of 9.57 × 10⁻¹² g/s.m.Pa). Later, this higher response coating formulation inactivated over 6.5 log CFU of <i>S. Typhimurium</i> on agar media surface, and on cherry tomatoes and pork, it reduced <i>S. Typhimurium</i> counts by 3.4 and 1.4 log CFU, respectively, demonstrating the potential for food industry applications. The combined effect of chitosan, gallic acid, and pH played a major role in inactivating <i>Salmonella</i> in planktonic and on food surfaces.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70138","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144213900","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}