Journal of Food Process Engineering最新文献_第8页

Research on Fluidizing of Swirling Transport of Bulk Grain Based on Gas–Solid Coupled Bin Pump 基于气固耦合仓泵的散粒漩涡输送流化研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14750

Hanshan Zhang, Yongxiang Li, Xuemeng Xu, Wenji Wei, Hai Hao Song, Kun Shang

{"title":"Research on Fluidizing of Swirling Transport of Bulk Grain Based on Gas–Solid Coupled Bin Pump","authors":"Hanshan Zhang, Yongxiang Li, Xuemeng Xu, Wenji Wei, Hai Hao Song, Kun Shang","doi":"10.1111/jfpe.14750","DOIUrl":"https://doi.org/10.1111/jfpe.14750","url":null,"abstract":"<div>\u0000 \u0000 <p>To improve the fluidization state of bulk grain in the bin pump in the conveying process, save the time of sending material and improve the conveying efficiency. Add the swirling device at the inlet of the bin pump, and use computational fluid dynamics (CFD) to simulate the key parts of the axial flow pneumatic conveying bulk grain particle system and the bin pump to introduce the swirling technology bin pump. Comparison of the two under the same conditions swirling pneumatic conveying pressure of 0.25MPa, 0.3MPa and 0.35MPa when the material length of 13s, 10s, 8s, respectively, compared with the axial conveying material speed were increased by 18.6%, 28.9%, 20.1%; from the inlet of the lead pipe to the exit of the pressure was reduced by 94.58%, 94.55% and 94.65%; the inlet and the outlet of the pressure were reduced by 94.65%; the inlet and the outlet of the pump were reduced by 94.58% and 94.55%, respectively. 94.65%; the gas-solid two-phase velocity at the inlet and outlet were improved compared with axial pneumatic conveying, in which the gas-phase velocity at the inlet was increased by 81.4% on average, the gas-phase velocity at the outlet was increased by 67.6% on average, the particle velocity at the inlet was increased by 28.9% on average, and the particle velocity at the outlet was increased by 29.2% on average. Through the experiments to compare the two conveying methods, in 0.25MPa, 0.30MPa and 0.35MPa three different pressures under the time used to send material. Swirling pneumatic conveying material speed increased by 19.5%, 30.1%, 23.9%, respectively, the swirling pneumatic conveying material rate is higher than the axial flow pneumatic conveying and the material process is stable.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641559","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

Autoencoder-Based Eggshell Crack Detection Using Acoustic Signal 利用声学信号进行基于自动编码器的蛋壳裂纹检测

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14780

İsmail Yabanova, Zekeriya Balcı, Mehmet Yumurtacı, Tarık Ünler

{"title":"Autoencoder-Based Eggshell Crack Detection Using Acoustic Signal","authors":"İsmail Yabanova, Zekeriya Balcı, Mehmet Yumurtacı, Tarık Ünler","doi":"10.1111/jfpe.14780","DOIUrl":"https://doi.org/10.1111/jfpe.14780","url":null,"abstract":"<div>\u0000 \u0000 <p>Breaks or cracks in eggshells offer substantial food safety issues. Bacteria and viruses, in particular, are more likely to enter the egg through breaks and cracks, increasing the risk of food poisoning. Furthermore, deformations in the shell may compromise the integrity of the protective shell, exposing the egg to more external variables and causing it to lose freshness and decay faster. To reduce such hazards, this research created an innovative crack detection system based on an autoencoder (AE) that uses acoustic signals from eggshells. A system that creates an acoustic effect by hitting the eggshell without damaging it was designed, and these effects were recorded through a microphone. Acoustic signal data of size 1 × 1000 was fed into k nearest neighbor (kNN), decision tree (DT), and support vector machine (SVM) classifiers. AE was employed to reduce data size in order to accommodate the raw data's unique features. This AE model, which reduces data size, was used with many classifiers and was able to accurately distinguish between intact and cracked eggs. The built AE-based classifier model completed the classification procedure with 100% accuracy, including microcracks that are invisible to the naked eye.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641554","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

Determination of Friction Characteristics of Corn Ears at Varying Factors in Mechanical Peeling 测定机械剥皮中不同因素下玉米果穗的摩擦特性

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14764

Zhenye Li, Jun Fu, Xiwen Luo, Qiankun Fu, Zhi Chen, Luquan Ren

{"title":"Determination of Friction Characteristics of Corn Ears at Varying Factors in Mechanical Peeling","authors":"Zhenye Li, Jun Fu, Xiwen Luo, Qiankun Fu, Zhi Chen, Luquan Ren","doi":"10.1111/jfpe.14764","DOIUrl":"https://doi.org/10.1111/jfpe.14764","url":null,"abstract":"<div>\u0000 \u0000 <p>In view of the low bract removal and high corn ear damage in the operation of the current peeling device, this work aimed to accurately measure the coefficients of friction (COFs) involved between peeling rollers and corn ears during the corn peeling. Consequently, the movement state of corn ear in a peeling device and the friction behavior involved were analyzed, and the mechanical model was established. Friction tests were conducted by using the modified tilting table, the modified direct shear apparatus, and the self-built rolling friction apparatus. The value range and change rule of the COFs between corn ears and peeling rollers were obtained. Linear regression models were described for the COFs depending on moisture content. The results show that the coefficient of static friction (COSF) was 0.391–1.396, the coefficient of sliding friction (CODF) was 0.398–1.318, and the coefficient of rolling friction (CORF) was 0.119–0.377. All COFs were positively correlated with moisture content. Besides, the COFs of two rubber rollers were significantly larger than that of the steel roller. Among the two rubber rollers, the COFs were higher between the fish scale rubber roller and bare corn ears and were lower between the fish scale rubber roller and corn ears with bracts. This meant that the fish scale rubber roller was more likely to cause seed damage under the same conditions. Knowledge concerning these coefficients is believed to provide data support for the improvement and optimization of corn peeling devices.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641555","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

Improving Mass Transfer by Vacuum Impregnation During Osmotic Dehydration of Ripe Kadamb (Neolamarckia cadamba) Fruit 通过真空浸渍改善成熟卡当布（Neolamarckia cadamba）果实在渗透脱水过程中的传质效果

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14763

Tarak Chandra Panda, Venkatraman Bansode, Samuel Jaddu, Madhuresh Dwivedi, Rama Chandra Pradhan, Dibyakanta Seth

{"title":"Improving Mass Transfer by Vacuum Impregnation During Osmotic Dehydration of Ripe Kadamb (Neolamarckia cadamba) Fruit","authors":"Tarak Chandra Panda, Venkatraman Bansode, Samuel Jaddu, Madhuresh Dwivedi, Rama Chandra Pradhan, Dibyakanta Seth","doi":"10.1111/jfpe.14763","DOIUrl":"https://doi.org/10.1111/jfpe.14763","url":null,"abstract":"<div>\u0000 \u0000 <p>Kadamb (<i>Neolamarckia cadamba</i>) is an underutilized fruit which has many nutritional and medicinal properties. The literature availability on utilization of kadamb as food is scarce. The present work was carried out to find the effect of vacuum impregnation during osmotic dehydration on the quality of kadamb fruit (<i>Neolamarckia cadamba</i>) candy (KC). The vacuum impregnation at 100 mbar for 15 min, brix value of hypertonic solution at 60°, 65°, 70°, and 75°, and time of osmotic dehydration 24, 36, 48, and 72 h were taken as variables in the process. Mass transfer parameters like water loss, solute gain, and weight reduction for all samples were calculated. The treatment with 75° Brix, 48 h, 100 mbar vacuum for 15 min got best results with more water loss (67.48% ± 1.11%), solute gain (19.63% ± 0.32%), and less weight reduction (40.51% ± 0.39%), respectively. No microbial load was found in the developed candy. Infrared (IR) spectrum, texture profile analysis, and field emission scanning electron microscopy tests revealed the availability of compounds, textural and microstructure of KC, respectively. The candy prepared from 75° Brix, 48 h, 100 mbar vacuum for 15 min has the highest organoleptic scores. The prepared candy cubes were packed into low-density polyethylene (LDPE) pouches and stored under ambient conditions, and the quality changes during storage were studied.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641553","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

An Intelligent Guava Grading System Based on Machine Vision 基于机器视觉的智能番石榴分级系统

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14753

Yinping Zhang, Joon Huang Chuah, Anis Salwa Mohd Khairuddin, Dongyang Chen, Jingjing Li, Chenyang Xia

{"title":"An Intelligent Guava Grading System Based on Machine Vision","authors":"Yinping Zhang, Joon Huang Chuah, Anis Salwa Mohd Khairuddin, Dongyang Chen, Jingjing Li, Chenyang Xia","doi":"10.1111/jfpe.14753","DOIUrl":"https://doi.org/10.1111/jfpe.14753","url":null,"abstract":"<div>\u0000 \u0000 <p>Ensuring efficient grading of guavas is crucial for timely postharvest storage and maximizing profits. Currently, the subjective nature of manual grading underscores the need for more sophisticated methodologies. However, employing machine vision for intelligent grading faces hurdles due to the diverse characteristics of guavas and the high development costs. This research targets the limitations in the guava grading process and introduces an intelligent system to overcome them. The system's structure and operational procedures were outlined, establishing diverse standards encompassing guava color, shape, size, and integrity. Image capture and preprocessing of guavas are completed. Employing the RGB model, the study performed color feature extraction and guava recognition, alongside diameter and integrity assessment through edge detection. Following a thorough analysis of various models, ResNet50 emerged as the preferred choice for guava image evaluation and depth recognition. Subsequently, an intelligent guava grading system was developed using Microsoft Visual Studio 2017. Experimental results demonstrated outstanding grading accuracy of 98.05%, with grading speed averaging 5.47 times faster than manual methods. Compared to traditional manual grading techniques, the system excelled in work efficiency, speed, reliability, and robustness.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Different Pretreatments on Drying Characteristics and Physicochemical Properties of Apricot (Prunus armeniaca L.) 不同预处理对杏树（Prunus armeniaca L.）干燥特性和理化性质的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14757

Merve Silanur Yilmaz, Ozge Sakiyan, Asli Isci

{"title":"Effect of Different Pretreatments on Drying Characteristics and Physicochemical Properties of Apricot (Prunus armeniaca L.)","authors":"Merve Silanur Yilmaz, Ozge Sakiyan, Asli Isci","doi":"10.1111/jfpe.14757","DOIUrl":"https://doi.org/10.1111/jfpe.14757","url":null,"abstract":"<p>In this study, apricot samples were dried by using different drying methods (tray drying, microwave drying, and freeze drying). Moreover, different pretreatments (infrared, ultrasound, and treatment with dipping green tea extract) were also applied to the samples. The effect of process conditions on physical and chemical quality of dried apricot samples were investigated. It was aimed to come of age of these technologies as an alternative to conventional pretreatments. Among all drying techniques, the shortest processing time was achieved by microwave drying at 270 W. Midilli was found to be the best model that fits the moisture ratio values among 10 thin layer models. Freeze dried samples had the lowest water activity which ranged from 0.2260 to 0.4868 and rehydration capacity of dried samples were found to be between 2.40 and 3.09. Besides, it was found that the total phenolic content of dried apricots varied between 99.24 and 512.60 mg GAE/100 g dry matter. In addition, the maximum antioxidant activity values for microwave drying (270 W) were obtained in the green tea extract pretreated samples and calculated to be 1.85 ± 0.01 mg TE/g dry matter. NMR and SEM analysis were also applied to the samples. To sum up, it can be declared that microwave technology and green tea extract pretreatments were superior and had beneficial impacts on the end product's quality.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14757","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142641564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simulation Study on Heat and Moisture Transfer in Cross-Flow Drying Aeration of Bulk Corn in a Cone-Bottom Silo Using Natural and Low-Temperature Air 利用自然风和低温空气对锥底筒仓中散装玉米进行横流干燥曝气时的传热和传湿模拟研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-05 DOI: 10.1111/jfpe.14774

Kaimin Yang, Xiaoqian Dong, Yuancheng Wang, Fengjiao Chu

{"title":"Simulation Study on Heat and Moisture Transfer in Cross-Flow Drying Aeration of Bulk Corn in a Cone-Bottom Silo Using Natural and Low-Temperature Air","authors":"Kaimin Yang, Xiaoqian Dong, Yuancheng Wang, Fengjiao Chu","doi":"10.1111/jfpe.14774","DOIUrl":"https://doi.org/10.1111/jfpe.14774","url":null,"abstract":"<div>\u0000 \u0000 <p>Using variable temperature and relative humidity of natural air based on local climatic conditions for natural drying aeration of grain is an energy-saving and efficient method. The study of heat and moisture transfer within grain piles during natural air and low-temperature air drying aeration of bulk corn in low-humidity areas, which can provide theoretical support for selecting efficient and low-consumption grain drying processes and practical applications. In this study, the mathematical model of the coupled heat and moisture transfer dynamics in the dry silo was verified using experimental datum of grain storage drying aeration experiment, and the relative error was less than 5% between the simulated and the experimental datum. Based on this validated model, the temperature and moisture content variations of in-silo bulk corn drying were simulated by computational fluid dynamics (CFD) numerical simulation techniques. The simulations included continuous drying aeration with daily average, hourly average temperature and relative humidity of the local natural air, and low-temperature air drying aeration with heated up to 3°C over the ambient temperature, as well as intermittent drying aeration. Drying effectiveness and economic efficiency were also analyzed and evaluated. The costs for continuous drying aeration with hourly average of natural air and low-temperature, intermittent drying aeration with hourly average of natural air are 0.032, 0.042, and 0.016 CNY/kg, respectively. Compared to traditional high-temperature hot air drying, the costs of these methods were reduced by 0.048, 0.038, and 0.064 CNY/kg, respectively.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142596202","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

Optimizing the Precipitation of Bioactive Compounds From Extracted Curcuma longa Linn. Using Gas Anti-Solvent Process 利用气体反溶剂工艺优化萃取的姜黄中生物活性化合物的沉淀使用气体反溶剂工艺

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-04 DOI: 10.1111/jfpe.14771

Manop Charoenchaitrakool, Chatchai Lengmangmee, Patcharaporn Youngkum

{"title":"Optimizing the Precipitation of Bioactive Compounds From Extracted Curcuma longa Linn. Using Gas Anti-Solvent Process","authors":"Manop Charoenchaitrakool, Chatchai Lengmangmee, Patcharaporn Youngkum","doi":"10.1111/jfpe.14771","DOIUrl":"https://doi.org/10.1111/jfpe.14771","url":null,"abstract":"<div>\u0000 \u0000 <p>Turmeric is a medicinal herb that can be used in a wide range of applications, such as food ingredients, cosmetics, and traditional medicine. The active ingredients found in turmeric are curcumin (CUR), desmethoxycurcumin (DMC), and bisdesmethoxycurcumin (BMDC). The aim of this research was to precipitate the active ingredients from a turmeric extract using the gas anti-solvent process with carbon dioxide as the anti-solvent. The effects of solvent type (ethanol, methanol, and acetonitrile), precipitation temperature (25°C–45°C), and CO<sub>2</sub> flow rate (4–12 mL/min) on the amount of precipitates were investigated using the Box–Behnken design of experiments. The precipitates were analyzed for curcuminoids and CUR content using HPLC and were tested for antioxidant activity. It was found that solvent type and temperature were significant variables at a 5% significance level on the amount of precipitates. Using a mixture of ethanol and methanol (77.5% v/v ethanol) with a polarity index of 4.48 as the solvent, a precipitation temperature of 25.40°C, and a CO<sub>2</sub> flow rate of 7.56 mL/min was found to be the optimal conditions for achieving the highest amount of precipitates. At the optimal conditions, the amounts of curcuminoids and CUR precipitates were found to be 27.33 ± 0.23 and 13.30 ± 0.12 mg/5 mL of extracted solution, respectively. In the antioxidant studies, the Trolox equivalents found in the products at the optimal conditions using DPPH and ABTS assays were 38.19 ± 0.17 and 65.96 ± 2.36 mg/5 mL of extracted solution, respectively. The total phenolic content was found to be 30.84 ± 1.80 mg/5 mL of extracted solution.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579583","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

The Impact of Drying Techniques on Stabilizing Microencapsulated Astaxanthin From Shrimp Shells: A Comparative Study of Spray Drying Versus Freeze Drying 干燥技术对稳定虾壳微囊虾青素的影响：喷雾干燥与冷冻干燥的比较研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-11-03 DOI: 10.1111/jfpe.14755

Parvin Sharayei, Abbas Rohani, Yeganeh Sabeghi, Danial Gandomzadeh

{"title":"The Impact of Drying Techniques on Stabilizing Microencapsulated Astaxanthin From Shrimp Shells: A Comparative Study of Spray Drying Versus Freeze Drying","authors":"Parvin Sharayei, Abbas Rohani, Yeganeh Sabeghi, Danial Gandomzadeh","doi":"10.1111/jfpe.14755","DOIUrl":"https://doi.org/10.1111/jfpe.14755","url":null,"abstract":"<div>\u0000 \u0000 <p>The research aimed to study how different drying methods (spray and freeze drying) affect the release kinetics of microencapsulated astaxanthin in various environmental conditions. Shrimp shell extract containing astaxanthin was encapsulated using different wall components (maltodextrin with different dextrose equivalents and modified starch) via a simplex lattice mixture design. The encapsulated extract was then subjected to storage at different temperatures (25°C ± 2°C and 2°C ± 4°C) and humidity conditions (52% ± 2% and 75% ± 2%), as well as exposure to UV light (four 15 W lamps, 254 nm, for 10 h). The release kinetics of astaxanthin were analyzed using various models (page, Newton Korsmeyer–Peppas model, Modified Henderson and Pabis, Diffusion approach, and Two-term exponential). The evaluation results of correlation coefficient (<i>R</i><sup>2</sup>), root mean square deviation (RMSE), and mean absolute percentage error (MAPE) values of different models showed that the astaxanthin degradation followed a two-term exponential kinetics in both types of microcapsules. Astaxanthin degradation increased with higher temperatures, humidity, and UV light exposure. However, microcapsules with equal wall compound ratios exhibited better preservation of astaxanthin. The study also emphasized the significance of optimizing storage conditions and wall materials for microencapsulated astaxanthin, as well as the utility of the two-term exponential model in enhancing stability and shelf life.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 11","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574074","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 Comprehensive Analysis of Apricot Drying Methods via Multi-Criteria Decision Making Techniques 通过多标准决策技术全面分析杏子干燥方法

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2024-10-24 DOI: 10.1111/jfpe.14759

Aslı Abdulvahitoglu, Adnan Abdulvahitoglu, Nurten Cengiz

{"title":"A Comprehensive Analysis of Apricot Drying Methods via Multi-Criteria Decision Making Techniques","authors":"Aslı Abdulvahitoglu, Adnan Abdulvahitoglu, Nurten Cengiz","doi":"10.1111/jfpe.14759","DOIUrl":"https://doi.org/10.1111/jfpe.14759","url":null,"abstract":"<p>Food and food safety have been among the most important issues for people throughout history. Societies have always tried to be self-sufficient in food and have avoided becoming dependent on foreign sources. However, the fact that most foods are seasonal and the increasing population's food consumption have revealed the need to preserve foodstuffs for a long time. The old and well-known method used today for extending shelf life is the drying process. The drying process is preferred over other preservation methods for reasons such as being more economical, easier to transport, having a longer shelf life, more concentrated nutritional value, and containing fewer additives. This ensures that dried foods are of higher quality in terms of physical, chemical, microbial properties, and nutritional values compared to other packaged foods. While the drying process was traditionally done over a long period, technological advancements have led to the production of higher quality and more valuable commercial products in a shorter time. In this study, traditional and technological methods used in drying apricots were compared according to the parameters determined by experts in the field. Since multiple parameters are effective in the comparison, Multi-Criteria Decision Making (MCDM) techniques were used. The optimum apricot drying method was determined by combining the results obtained from different MCDM techniques with the Borda rule.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14759","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0