Journal of Food Process Engineering最新文献

{"title":"Non-Destructive Prediction Approach for Pomelo Granulation Rate Using MRI Technology","authors":"Dengfei Jie,&nbsp;Zhihong Li,&nbsp;Shuang Wu,&nbsp;Botao Tian,&nbsp;Ping Wang,&nbsp;Jincheng He,&nbsp;Xuan Wei","doi":"10.1111/jfpe.14761","DOIUrl":"https://doi.org/10.1111/jfpe.14761","url":null,"abstract":"<div>\u0000 \u0000 <p>Pomelo is prone to juice sac granulation during ripening and storage, resulting in decreased moisture content, hard flesh, and bland flavor, which affects market value and consumer experience. Due to the complexity of the causes of juice sac granulation, coupled with the thick peel of pomelo, the detection means of pomelo is lacking and difficult to detect. In order to solve the shortcomings of the traditional granulation rate calculation, which has an error and cannot realize non-destructive detection. This study proposes a non-destructive detection of pomelo juice sac granulation and the calculation of granulation rate based on the nuclear magnetic resonance imaging (MRI) technology combined with the computer vision technology. Based on the strong analytical power of the MRI technology for moisture and the change of moisture in the granulated juice sac of pomelo, in this study, the cross section of pomelo was scanned by MRI scanner to obtain the corresponding MRI images. The MRI images of the cross section of pomelo were segmented using the threshold segmentation method to realize the calculation of the percentage of granulated pulp. The experimental results show that the segmentation threshold <i>T</i>1 = 102 can effectively segment the pulp from the peel, and the segmentation threshold <i>T</i>2 = 175 can effectively segment the granulated pulp from the normal pulp. The granulation rate of pomelo pulp can be calculated by calculating the ratio of the granulated pulp area to the total pulp area. Therefore, based on the MRI technology can be used for the detection of the granulation rate of pomelo juice sac, which provides a certain reference value for the subsequent non-destructive detection of the internal quality of large melons and fruits.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861321","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":"Reliable Quality Traceability for Tilapia Cold Chain Using Blockchain and Machine Learning Techniques","authors":"Huanhuan Feng,&nbsp;Jiaxin Fan,&nbsp;Yuxi Ji,&nbsp;Branko Glamuzina,&nbsp;Ruiqin Ma","doi":"10.1111/jfpe.70016","DOIUrl":"https://doi.org/10.1111/jfpe.70016","url":null,"abstract":"<div>\u0000 \u0000 <p>Tilapia are easily prone to degradation during the cold chain process, which is an urgent need for a transparent, efficient, and trustworthy traceability system. This paper designed and implemented a tilapia-blockchain IoT traceability system (T-BITS) based on Hyperledger Fabric. Intelligent sensing device and smart contracts were developed for traceability modeling and consensus optimization. Furthermore, a machine-learning approach was used to achieve quality grading evaluation for tilapia cold chain. The GWO-LSTM-based key parameters prediction and PSO-SVM-based quality grading model were established. The results show that the T-BITS system is more effective to capture and trace the critical ambient and quality information for tilapia cold chain. PSO-SVM model accuracy for quality coupling grading reaches 93.33%. This work can provide decision-making reference for tilapia quality control.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861396","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":"Optimal Design of the Hole Shape of the Air Suction Porous Turntable and Analysis of Adsorption Characteristics of Flexible Blades","authors":"Xu Zhang,&nbsp;Xinyu Zhu,&nbsp;Wenhao Ye,&nbsp;Menghao Li,&nbsp;Jianhai Zhou","doi":"10.1111/jfpe.70018","DOIUrl":"https://doi.org/10.1111/jfpe.70018","url":null,"abstract":"<div>\u0000 \u0000 <p>To improve the adsorption effect of air suction sorting equipment, in this study, flexible blades were used as test materials, and porous turntables with circular holes (A), rectangular holes (B), and rectangular-circular holes (C) were designed. Fluent software was used to simulate and analyze the aerodynamic characteristics of the flow field at the porous turntable, and the blade falling adsorption bench test was built. Under the same test conditions, the adsorption blades of the porous turntable were photographed by a high-speed camera. Based on the C-hole turntable and the tuyere air pressure of 380 Pa, it is verified by a single-factor test that the blade falling in the distance of the porous turntable, the rotating speed of the turntable, and the number of blades extending perpendicular to the direction of movement have a direct effect on the blade adsorption of the porous turntable. To obtain the optimum adsorption conditions for the bench test, an orthogonal test was used, and a certain number of leaves were used for the test while the adsorption efficiency was considered; it is found that when the distance from the porous turntable is 40 mm, the rotation speed of the turntable is 60 r/min and the number of transverse blades of the conveyor belt is 4, and 100% adsorption can be achieved. In summary, the research results and methods of this experiment can provide reference and guidance for the research group to carry out the follow-up research and development of multi-stage air suction sorting equipment.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861397","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":"An Insight Into the Role of Humidity and Temperature on Phenolic Retention, Powder Flow, Glass Transition, and Crystalline Changes During Non-centrifugal Sugar Drying","authors":"T. Venkatesh,&nbsp;M. S. Sajeev,&nbsp;V. V. Venugopal,&nbsp;Anjineyulu Kothakota","doi":"10.1111/jfpe.70020","DOIUrl":"https://doi.org/10.1111/jfpe.70020","url":null,"abstract":"<div>\u0000 \u0000 <p>Non-centrifugal sugars (NCS), traditionally obtained through open pan evaporation of cane juice, typically possess a moisture content ranging from 7% to 10% (wet basis). This study introduces a dehumidified drying technique aimed at significantly reducing moisture content, enhancing flow properties, minimizing antioxidant losses, increasing the glass transition temperature, and improving both the crystallinity and surface morphology of NCS. Two drying methods were evaluated: a solar dryer, with no control over temperature and humidity, and a refrigerated adsorption dehumidified dryer (RADD) with precise control of both parameters. The RADD achieved a substantial reduction in moisture content to 4.05% ± 0.2%, leading to markedly improved flow properties and a higher retention of phenolic content (82% ± 3.05%) compared to the solar dryer (71% ± 3.83%). Additionally, the RADD resulted in enhanced crystallinity, with a percentage of 83.5%, exceeding the 70%–75% range observed in solar-dried samples. Surface morphological analysis revealed that RADD-dried samples exhibited a uniform crystalline structure, whereas solar-dried samples displayed lumps and irregular particle shapes due to retained moisture. These findings highlight the practical implications of adopting dehumidified drying techniques for improving the quality of NCS. Future research should focus on exploring the scalability and energy efficiency of these techniques for industrial applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861156","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":"Research on Apples' Mechanical-Structural Damage Behavior During Dropping Collision With High-Speed Observation","authors":"Liu Yang,&nbsp;Can Shu,&nbsp;Zilong Xu,&nbsp;Junfeng Wu,&nbsp;Zhentao Cao,&nbsp;Bo Cui,&nbsp;Zhicheng Wang,&nbsp;Shaoyun Song,&nbsp;Yonglin Zhang","doi":"10.1111/jfpe.70011","DOIUrl":"https://doi.org/10.1111/jfpe.70011","url":null,"abstract":"<div>\u0000 \u0000 <p>Apples have been constantly damaged in collecting, transporting, and processing, leading research focus on apples' mechanical-structural damage behavior. To research apples' mechanical-structural damage behavior during collision, a dropping collision damage testing device was self-established, with PLC control, data acquisition-processing, in situ high-speed observation. The effect of impact material, drop height, impact orientation on apple deformation and bruise area was investigated with self-established device, considering three typical kinds of apples. The results indicated that apple dropping collision can be divided into two stages: dropping down contact deformation stage and recovering contact deformation stage. Three kinds of apples demonstrate the largest deformation and bruise area when the impact material is steel and acrylic plate. The deformation is similar when apples collide with soil and foam, apples have no bruise area when the impact material is foam. The correlation between apple deformation, bruising area, and drop height was established, reflecting the relationship between drop height and apples' mechanical-structural damage behavior. Yellow Marshal apple deformation is the largest compared to other two kinds of apples under the same collision condition. Red Fuji apple bruise area is the largest compared to other two kinds of apples. The largest bruise area of Yellow Marshal apple and Guoguang apple are in apple transverse, and Red Fuji apple is in apple top. The study can provide basic theoretical and practical guidance for apples postharvest work.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860843","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":"Extrusion-Based 3D Printing Technology in Soy Protein-Based Meat Analogs: A Review","authors":"Dianna Maxy,&nbsp;Nurul Izzah Khalid,&nbsp;Huey Fang Teh,&nbsp;Zainebbeevi Kamalbatcha,&nbsp;Rabiha Sulaiman,&nbsp;Teh Ubaidah Noh,&nbsp;Amanda Yong Seng Ping,&nbsp;Sharifah Hafiza Mohd Ramli","doi":"10.1111/jfpe.70008","DOIUrl":"https://doi.org/10.1111/jfpe.70008","url":null,"abstract":"<div>\u0000 \u0000 <p>Extrusion-based 3D printing technology has emerged as a promising method for developing soy protein-based meat analogs, addressing the urgent demand for sustainable and nutritious alternatives to traditional meat sources. There is a growing global interest in soy protein-based diets, driven by environmental sustainability, health, and animal welfare concerns. Extrusion-based 3D printing involves pushing soy protein pastes through a nozzle to develop layers that build up into three-dimensional objects and enable the production of structures closely mimicking the texture and appearance of real meat. Soy proteins, characterized by their high protein content and balanced amino acid profile, are ideal for producing meat-like textures and flavors. This review explores the application of extrusion and 3D printing technologies in soy protein-based meat analog production, emphasizing their potential to replicate the sensory qualities of animal meat. It discusses the advantages and challenges associated with these technologies, including the optimization of printing parameters for consistency and quality. Rheological studies are conducted to achieve smooth extrusion and proper layer formation whereas integrating fats, fibers, and natural flavors to enhance texture and taste. The review provides an overview of extrusion processes, highlighting rheological studies optimizing the flow behavior of soy protein pastes for effective 3D printing. Additionally, it examines textural studies aimed at mimicking the mouthfeel and bite of real meat, as well as printing performance evaluated through shape retention, layer resolution, structural strength, and printing accuracy. Consumer acceptance of soy protein-based meat analogs is also discussed, highlighting the familiarity with soy products and the increasing demand for plant-based alternatives. The review concludes by considering prospects for these technologies, focusing on innovations in extrusion and 3D printing, market trends, and evolving consumer preferences.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860894","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":"Role of Ultrasound Application in the Production, Processing, and Preservation of Edible Flowers: A Review","authors":"Fidele Benimana,&nbsp;Kentaro Kawata,&nbsp;Fanbin Kong,&nbsp;Anupam Roy,&nbsp;Anand Mohan","doi":"10.1111/jfpe.70012","DOIUrl":"https://doi.org/10.1111/jfpe.70012","url":null,"abstract":"<p>Edible flowers, with their abundance of nutrients, low-calorie count, and beneficial compounds, are seen as a choice for a diet. However, the high moisture content in edible flowers makes it challenging to store, transport, and process edible flowers effectively, resulting in shelf-life processing difficulties and increased risk of spoilage. Ultrasound technology has become popular in food processing due to its versatility in cleaning, preserving, freezing, and thawing emulsions formation and drying. This article review explores using ultrasound to improve the production and processing of edible flowers. The review discusses the impact of ultrasound on the drying process, extracting bioactive compounds, and extending the postharvest lifespan while enhancing the overall preservation of edible flowers. Ultrasonic technology has the advantage of promoting the development of the edible flower industry.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860514","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":"Beetroot Microgreens (Beta vulgaris) Powder Obtained by Cast-Tape Drying and Freeze-Drying","authors":"Guilherme Meira Freitas,&nbsp;Lurian Cicotti,&nbsp;Patrícia Beltrao Lessa Constant,&nbsp;Marta Fernanda Zotarelli,&nbsp;João Paulo Natalino de Sá,&nbsp;Simone Mazzutti,&nbsp;Frederico Alberto de Oliveira,&nbsp;Angelise Durigon","doi":"10.1111/jfpe.70015","DOIUrl":"https://doi.org/10.1111/jfpe.70015","url":null,"abstract":"<div>\u0000 \u0000 <p>The study aimed to dehydrate beet microgreen foams using cast-tape drying and freeze-drying to obtain powder and characterize them in terms of physicochemical properties and betalain. Foam formulations were analyzed: F1 = 78.3% water + 13% microgreens + 6.5% Emustab + 2.2% pre-gelatinized starch; F2 = 78.3% water + 13% microgreens + 4.4% pre-gelatinized starch + 4.3% Emustab. The formulated foams were dried using cast-tape drying (CTD) (70°C and 2 mm spreading thickness) and freeze-dried (FD). The drying time for CTD was 12 min for CTDF1 and 24 min for CTDF2 (moisture of 0.1 g/g). The FD time was 14 h for FDF1 and 18 h for FDF2 (moisture of 0.02 g/g). The water activity and moisture content of the powder obtained by CTD were lower than that of the FD powder for both formulations, and the protein content in F2 (4%–4.6%) was lower than in F1 (5.2%–6.3%). The foam allows for the rapid drying of beet microgreens by CTD due to the high drying rate and moderate temperature. The CTDF2 powder has lower moisture and activity water, violet/red coloration, good flowability, and low cohesiveness compared to the other samples. Freeze-drying shows higher betalain retention (FDF1). Microgreens in powdered form constitute viable protein sources to be incorporated into plant-based products, while betalain allows using this powder as a natural dye. These potential applications demand further investigation, aiming at a potential introduction as a new product in the market.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860157","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":"Konjac Glucomannan-Based Edible Films: Method, Properties, and Applications","authors":"Chandani Chandarana,&nbsp;Smita Bonde,&nbsp;Vidhi Vashi,&nbsp;Mohammad Suhail Akhter,&nbsp;Bhupendra Prajapati","doi":"10.1111/jfpe.70009","DOIUrl":"https://doi.org/10.1111/jfpe.70009","url":null,"abstract":"<div>\u0000 \u0000 <p>Konjac glucomannan (KGm) has emerged as a promising candidate in the realm of sustainable packaging materials due to its biodegradability, biocompatibility, and unique chemical properties. Derived from the konjac plant tuber, KGm is primarily composed of glucose and mannose units linked by β-1,4 glycosidic bonds, which impart high molecular weight, acetylation levels, and functional characteristics such as viscosity, gel-forming ability, and water absorption capacity. In the food industry, KGm films serve as edible coatings on fruits and vegetables, extending shelf life by creating a protective barrier against moisture and oxygen. KGm-based films are used in controlled release formulations, wound healing dressings, and tissue engineering scaffolds. Various manufacturing techniques such as solvent casting, microfluidic spinning, and electrospinning are used to customize the mechanical properties and structure of KGm films for specific applications. Ongoing research aims to enhance water resistance and barrier properties through innovations such as composite formulations and cross-linking methods. Looking ahead, further developments in KGm-based edible films hold promise for addressing environmental concerns linked to traditional plastic packaging materials.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764286","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":"Simulation of Bruising in Persimmon Under the Dynamic Impact by the Finite Element Method","authors":"Elahe Soheilsarv,&nbsp;Ebrahim Ahmadi,&nbsp;Hasan Sarikhani","doi":"10.1111/jfpe.70006","DOIUrl":"https://doi.org/10.1111/jfpe.70006","url":null,"abstract":"<div>\u0000 \u0000 <p>Persimmon is a soft fruit, which is why it is one of the horticultural products most prone to mechanical damage throughout the cold chain. Understanding the impact of this damage on the post-harvest quality of these fruits is extremely important to reduce losses that occur throughout the supply chain. This study used the finite element method (FEM) to predict the damage to persimmon during impact loading. The tensile and puncture tests were used to find mechanical properties, and the pendulum tests for three levels of impact. During simulation, persimmon was modeled as an elastic–plastic, and the problem was considered a non-linear explicit procedure. Two different force-time and initial velocity methods were used for simulation in Abaqus software. Results of the maximum von Mises stress, maximum contact force, deformation, bruise volume, and internal energy indicated that increasing the impact level in both methods resulted in a rise of stress, deformation, bruise volume, and absorbed energy. The average error in contact force in the force-time and initial velocity methods was 12% and 21%, respectively. Also, the average deformation error in the force-time and initial velocity methods was 10% and 52%, respectively. According to these results, the force-time method is more accurate, and the elastic–plastic model can properly represent the behavior of persimmon.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 12","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764287","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}