Journal of Food Process Engineering最新文献

{"title":"Competitiveness of Vacuum Steam Thawing in Four Typical Novel Thawing Methods: A Review","authors":"Yuyao Sun,&nbsp;Weidong Wu,&nbsp;Gongran Ye","doi":"10.1111/jfpe.70063","DOIUrl":"https://doi.org/10.1111/jfpe.70063","url":null,"abstract":"<div>\u0000 \u0000 <p>The vacuum steam thawing (VST) is to thaw frozen food by condensation heat exchange in a vacuum environment. Recently, the VST has gained attention due to the excellent thawing effect, such as a rapid thawing rate, high water holding capacity, and great antimicrobial capacity. This paper reviews the mechanism and application of VST, ultrasound thawing (UT), microwave thawing (MT), and electric field thawing (EFT), and analyzes the competitiveness of VST in these four novel thawing methods. The localized overheating phenomenon is the common disadvantage of UT, MT, and EFT. Based on the condensation heat exchange mechanism and the low-temperature and low-oxygen vacuum environment, even thawing can be achieved by VST. In addition, compared to UT, MT, and EFT, the quality of frozen food thawed by VST is much better. Moreover, two kinds of optimization of VST are summarized, which are thawing combined technology and vacuum sublimation-rehydration thawing (VSRT). The thawing combined technology aims at the complementarity role among VST and other thawing technologies. The VSRT aims at improving the effect of condensation heat exchange. These two techniques improve the thawing effect of VST and effectively reduce the cost requirements, which can be the research direction of VST in the future. Further refinement of these two techniques will have a positive impact on the thawing process in the food industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530259","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":"Ohmic Tempering of Antarctic Krill (Euphausia superba) Blocks: Electrical Conductivity Determination and Computer Simulation Approach","authors":"Chancong Jiang,&nbsp;Yvan Llave,&nbsp;Mika Fukuoka","doi":"10.1111/jfpe.70069","DOIUrl":"https://doi.org/10.1111/jfpe.70069","url":null,"abstract":"<div>\u0000 \u0000 <p>Antarctic krills are rapidly frozen onboard into blocks, and therefore, developing technologies that can enable rapid and uniform semi-thawing and tempering to prevent enzymatic reactions is essential to enhance their quality and commercial value. We evaluate the application of ohmic tempering (OT) in this study. Experimental blocks (4 × 4 × 4 cm³) are processed under OT at 20 kHz and several constant and variable voltages from −30 C to −5°C. Electrical conductivities of the Antarctic krill block and the block's solution are determined in temperature and frequency ranges of −30 C–0°C and 50 Hz to 200 kHz. Better temperature uniformity and reduced OT time are obtained by fine-tuning the voltage in four steps from 400 to 50 V based on the electrical conductivity (EC) changes to avoid overheating. Compared to conventional tempering methods (air, running water, and low temperature (inside a refrigerator)), OT results in a faster and optimal method. A three-dimensional heat transfer model for OT is established using COMSOL Multiphysics to explore the OT uniformity of the Antarctic krill block. The simulated temperature profiles are successfully validated using the measured values, confirming good temperature uniformity. Moreover, the simulation revealed hot and cold spots at different positions. At the endpoint of tempering (545 s), the temperature difference between the two spots was 1.364°C using the fine-tuning method. These results are relevant to the design of novel OT systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530261","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 Economic and Portable Ohmic Heater Using RSM and ANN Statistical Models and Validating Its Performance for Preserving Nourished Moringa Leaves","authors":"Aparajita Priyadarshini,&nbsp;Kalpana Rayaguru,&nbsp;Sonali Das,&nbsp;Soumya Ranjan Purohit,&nbsp;Vasudha Sharma,&nbsp;Sourav Chakraborty,&nbsp;Achyuta Kumar Biswal,&nbsp;Pramila Kumari Misra","doi":"10.1111/jfpe.70061","DOIUrl":"https://doi.org/10.1111/jfpe.70061","url":null,"abstract":"<div>\u0000 \u0000 <p>Ohmic heating is a thermal method of preserving food that uses electric current to produce high-quality food products with minimum sensory, nutritional, and structural changes. In this study, we developed an affordable and portable ohmic heater by statistically modeling its volumetric heating profile. We evaluated the performance by blanching <i>Moringa oleifera</i> (Moringa) leaves, a beneficial tree with significant nutritional and medicinal properties in its various parts. The fabricated heater functioned with a 60 Hz frequency and an AC electric source for the voltage supply. Five digital thermometers recorded the uniform temperature at different positions of the ohmic chamber every 30 s for 180 s, and the temperature profile was modeled using two statistical models, namely, the response surface method in Design Expert 7.0 and an artificial neural network in MATLAB 15.0 software. Uniform volumetric heating was confirmed empirically at the combination of four voltage gradients (10, 15, 20, and 25 V/cm) with three sodium salt concentrations (0.5%, 1.0%, and 1.5%) as food probes. The predicted heating parameters from statistical models were then employed to blanch Moringa leaves for extended storage. The nutritional properties of ohmic-blanched Moringa leaves were compared with the fresh and steam-blanched samples. The ohmic-blanched leaves were found to retain nutrients substantially higher compared to the steam-blanched leaves. The carbohydrate, protein, ascorbic acid, carotenoid, phenol, flavonoid, and iron content in ohmic-blanched leaves were found to be 14.6 ± 1.67 g/100 g, 6.3 ± 0.2 g/100 g, 135.07 ± 1.35 mg/100 g, 95.43 ± 1.4 mg/g, 37 ± 1 mg GAE/g, 28.03 ± 1.64 mg QE/g, and 15.1 ± 0.26 mg/g, respectively. Further, the carbohydrate, flavonoid, and iron content were higher in the ohmic-blanched sample than in the fresh leaves. Overall, our findings indicate that small-scale industries and homemakers could use the ohmic heater we fabricated to effectively preserve Moringa leaves, particularly food materials, retaining their nutritional values.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530260","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":"Exploring the Impact of Moderate Electric Field Treatment on Grape Juice: Physicochemical Characteristics and Microbial Reduction","authors":"Rajeswari,&nbsp;R. Vidyalakshmi,&nbsp;Mahendran Radhakrishnan,&nbsp;M. Tito Anand","doi":"10.1111/jfpe.70067","DOIUrl":"https://doi.org/10.1111/jfpe.70067","url":null,"abstract":"<div>\u0000 \u0000 <p>Grape juice, a non-alcoholic and non-fermented beverage, is known for its health benefits primarily due to its diverse phenolic compounds. Effective preservation methods are crucial for preventing spoilage by microorganisms and enzymes, ensuring safety, and extending shelf life. A nonthermal technology called Moderate electric field (MEF) treatment presents a promising approach for preserving liquid food quality and safety with slight effects on its functional and sensory attributes. This study investigated the MEF effect on the physicochemical attributes and microbial reduction of grape juice. The MEF reactor, operating at a frequency of 50 Hz, treated raw grape juice at different voltages (125, 150, and 175 V) and times (5, 10, and 15 min) combinations. The results indicated that MEF treatments significantly influenced temperature, pH, total soluble solids (TSS), turbidity, conductivity, color, and microbial reduction in grape juice. Higher voltages and longer treatment times generally resulted in higher temperatures and more pronounced changes in the juice's properties. Specifically, treatment T₁₉ (175 V for 15 min) showed the most significant effects, including increased TSS, turbidity, conductivity, and total color difference, while substantially reducing the microbial count. A maximum log reduction of 3.43 was achieved at 175 V for 15 min. These findings suggest that MEF treatment can effectively enhance grape juice quality and safety while preserving its nutritional and sensory attributes, particularly under specific conditions.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513528","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":"Study of the Relationship Between Electrical Conductivity, Batter–Crumb Transition, and Leavening Powders During the Ohmic Baking of Pound Cake","authors":"Doina Crucean,&nbsp;Eugenia Ayebea Asamoah,&nbsp;Anthony Oge,&nbsp;Delphine Queveau,&nbsp;Olivier Rouaud,&nbsp;Alain Le-Bail,&nbsp;Patricia Le-Bail","doi":"10.1111/jfpe.70034","DOIUrl":"https://doi.org/10.1111/jfpe.70034","url":null,"abstract":"<div>\u0000 \u0000 <p>Ohmic heating (OH) is a promising technology in the food industry, with electrical conductivity (EC) playing a crucial role in its effectiveness. This study aimed to correlate the evolution of EC during pound cake baking using OH with the degree of starch gelatinization (DSG) and assess the impact of two sodium acid pyrophosphate leavening acids—SAPP10 and SAPP40—on EC. Baking was conducted in a prototype OH cell, and EC was measured in two ways: during baking as a function of increasing temperature, and at specific baking times and temperatures at the cake center. The latter was measured using impedancemetry at room temperature and correlated with the DSG determined by differential scanning calorimetry. Key results showed a clear negative correlation between EC and the DSG in the center of the OH-baked cake. Specifically, as the DSG increased from 4% at 60°C to about 48% at 76°C, EC decreased from 390 μS/cm to approximately 89 μS/cm, respectively. Importantly, the addition of different baking powders did not significantly affect EC evolution. These findings suggest that the relationship between EC and starch gelatinization in cakes is influenced by moisture content and ion mobility during baking. This study highlights the potential of EC monitoring as a tool to track internal changes in cakes during the OH process, offering valuable insights into how baking conditions can influence final product characteristics like texture and quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advanced Modeling Approaches for Quality Assessment of Papaya Leather Dried in IoT-Enabled IR-Assisted Refractance Window Dryer","authors":"Harsh Dadhaneeya,&nbsp;Prabhat K. Nema,&nbsp;Sophia Chanu Warepam","doi":"10.1111/jfpe.70059","DOIUrl":"https://doi.org/10.1111/jfpe.70059","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this research is the comprehensive comparison of advanced modeling tools for predicting the quality parameters of IoT-enabled IR-assisted RW-dried papaya leather. The models used in the current research were “response surface methodology (RSM),” “artificial neural network (ANN),” “machine learning regression algorithms (MLRA),” and “adaptive neuro-fuzzy inference system (ANFIS).” This comprehensive compression could be differentiated based on the model's fitness and prediction capabilities. The fitness of the model was assessed using statistical metrics such as “root mean square error (RMSE),” “mean square error (MAE),” and “coefficient of determination (<i>R</i>²).” While the prediction capability was evaluated by using tactics like predicting error, predicting accuracy, chi-square, and associated <i>p</i>-values. The results indicated that both the RSM and MLRA models had substantial predictive capabilities and achieved a prediction accuracy of 98.992 and 97.169, respectively. This study concluded that the model's fitness was getting excellent in the Alpha ANN (<i>R</i>² = 0.9943) and ANFIS (<i>R</i>² = 0.9903) models. However, when evaluating the prediction capabilities, the RSM and MLRA models outperformed the others.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489904","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":"Performance Analysis of Food Refrigeration System Without Defrost Operation: Eco-Design Approach","authors":"Mustafa Aktaş,&nbsp;Süleyman Erten,&nbsp;Ahmet Aktaş,&nbsp;Buğra Şensoy,&nbsp;Yaren Güven","doi":"10.1111/jfpe.70058","DOIUrl":"https://doi.org/10.1111/jfpe.70058","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the average evaporation temperatures of the refrigerated display cabinets (RDC) operating according to 3M0 (+4°C/−1°C) and 3M1 (+5°C/−1°C) conventional fan-assisted defrost (CFAD) and new without defrost (NWD) operation were −2.5°C for 3M0 NWD, −10°C for 3M0 CFAD, 3M1 NWD −1.5°C, 3M1 CFAD −8°C while the condensation temperature was 45°C for both systems. The experimental study was carried out at 3M0 and 3M1 temperature classes for both processes. With the design working according to the NWD process, the refrigerated package temperatures were kept at appropriate levels by the standards. With this design change, it was experimentally calculated that the annual energy consumption values of the refrigeration system were reduced by 10.52% and 10.99% in the 3M0/3M1 temperature classes, respectively. The energy efficiency index (EEI) values were reduced by 10.60% and 10.97% in the 3M0/3M1 temperature classes, respectively. In this respect, the energy class labeling of the refrigeration system has been improved from “B” to “A” for both temperature classes. Carbon emission values of the designs are analyzed; when switching from the CFAD process to the NWD process, the annual carbon emission values decreased from 915.42 kgCO₂/year to 819.06 kgCO₂/year in the 3M0 temperature class and from 891.33 kgCO₂/year to 793.36 kgCO₂/year in the 3M1 temperature class. With the eco-design realized as a result of the study, the package temperatures of the refrigerated products were kept within the values required by the standard, and carbon emissions were reduced due to the improvement in the energy label. Thus, these findings have important implications for food protection processes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481497","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":"Influence of Hydrocolloids on the Drying and Functional Properties of Facheiro (Pilosocereus pachycladus) Fruit Pulp Powders","authors":"Aline Priscila de França Silva,&nbsp;Alexandre José de Melo Queiroz,&nbsp;Rossana Maria Feitosa de Figueirêdo,&nbsp;Eugênia Telis de Vilela Silva,&nbsp;Henrique Valentim Moura,&nbsp;Gabriel Monteiro da Silva,&nbsp;Fabrícia Santos Andrade,&nbsp;Mailson Gonçalves Gregório,&nbsp;Raniza de Oliveira Carvalho,&nbsp;Inácia dos Santos Moreira","doi":"10.1111/jfpe.70060","DOIUrl":"https://doi.org/10.1111/jfpe.70060","url":null,"abstract":"<div>\u0000 \u0000 <p>Numerous native fruits with technological, nutritional, and economic potential remain largely unexplored in Brazil. Among these is the facheiro fruit (<i>Pilosocereus pachycladus</i> F. Ritter), a tree-like cactus native to the Brazilian semi-arid region. When ripe, this fruit yields a dark purple pulp characterized by a mildly sweet and slightly acidic flavor. This study aimed to produce and characterize powders derived from facheiro fruit pulp. The powders were prepared with different hydrocolloids—carboxymethylcellulose (CMC), guar gum, and xanthan gum—at varying concentrations and were labeled as follows: FI (pulp without additive), FC (pulp + 1% CMC), FG (pulp + 0.5% guar gum), and FX (pulp + 0.5% xanthan gum). These formulations were dried in a thin layer at 70°C in a forced-air oven until reaching hygroscopic equilibrium. The powders were subsequently analyzed for their physical, physicochemical, technological, and hygroscopic properties. The analyses included water adsorption isotherms at 20°C, 30°C, and 40°C, as well as thermodynamic, thermal, and morphological evaluations. The powders exhibited a predominance of sugars, low protein content, and low acidity (pH &gt; 5.0). The addition of hydrocolloids enhanced water, oil, and milk absorption capacities without significantly affecting flowability or cohesiveness but led to a reduction in porosity. Notably, xanthan gum also reduced the angle of repose. Water adsorption isotherms exhibited a type II sigmoid shape and were effectively described by the Oswin, Peleg, and GAB models. Thermodynamic analysis indicated that the adsorption process was entropy-driven and spontaneous. FTIR and UV–vis analyses confirmed the presence of lipids, proteins, phenolics, flavonoids, alkaloids, polysaccharides, and glycosides in the powders.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481496","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":"Integrating Analytical Simulations With Regression Learning: Advancing Efficiency in Energy and Water Use in Sugar Production","authors":"Mohammad Azizi,&nbsp;Mehdi Mosharaf-Dehkordi,&nbsp;Nourbaksh Fouladi,&nbsp;Caner Kazanci","doi":"10.1111/jfpe.70041","DOIUrl":"https://doi.org/10.1111/jfpe.70041","url":null,"abstract":"<div>\u0000 \u0000 <p>Energy and water consumption are critically important in the sugar industry. In this context, the heat exchanger network of a target sugar factory has been modeled and optimized, as this sector is the primary consumer of energy and water. A key innovation of this work lies in the coupling of interacting components within the model, leading to a more comprehensive framework compared to previous models in the literature. Some sections of the system are modeled using analytical interpretations, while others are developed through a regression learning process utilizing statistical data. This integration of analytical formulation and data-driven modeling represents another significant advancement in this research. The resulting model demonstrates acceptable accuracy for most measurable parameters, with an average deviation of approximately 4%. The optimization results indicate that certain parameters, such as the cooling pool evaporation rate, exhibit considerable flexibility, allowing optimization algorithms to converge more easily. Conversely, other parameters, such as the vapor fed to the exchangers, are more rigid, which restricts the freedom of the optimization process. Moreover, the effectiveness of the elements within the optimization target function is crucial for identifying the optimal point. Overall, minimizing energy consumption and water usage simultaneously presents a significant challenge, necessitating careful consideration in determining which optimal point is most practical.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481498","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":"Influence of Different Carrier Agents on the Physical, Chemical, Bioactive, and Colorimetric Properties of White Acai Powders Produced via Freeze Drying and Spouted Bed Drying","authors":"Hellen Carvalho Barros,&nbsp;Dilson Nazareno Pereira Cardoso,&nbsp;Elza Brandão Santana,&nbsp;Willison Eduardo Oliveira Campos,&nbsp;Rafael Alves do Nascimento,&nbsp;Cristiane Maria Leal Costa,&nbsp;Lênio José Guerreiro de Faria","doi":"10.1111/jfpe.70062","DOIUrl":"https://doi.org/10.1111/jfpe.70062","url":null,"abstract":"<div>\u0000 \u0000 <p>The different carrier agents used in the production of powdered products result in their distinct physicochemical features. Hence, we aimed to evaluate the influence of four carrier agents (modified starch, MS; maltodextrin, MA; gum arabic, GA; and hydrolyzed collagen, HC) on the production of white acai (WA) powder via freeze drying and spouted bed drying. The yield, moisture content, total polyphenol content (TPC), antioxidant activity (AAT), hygroscopicity, solubility, fluidity, color, and chemical structures of all WA powders were evaluated. The yield (≥ 75.40%) and moisture content (≤ 4.93 g 100 g⁻¹) of freeze-dried powders did not differ statistically (<i>p</i> &gt; 0.05), regardless of the carrier agent used. The addition of MS or HC to spouted bed drying increased the yield (≥ 42.70%), and the moisture content of the corresponding WA-HC powder was ≥ 6.00 g 100 g⁻¹. The WA-MS powders were least soluble (≤ 48.96%) and hygroscopic (≤ 13.73 g 100 g⁻¹). The WA-MA and WA-GA powders showed higher TPC (≥ 8.52 mg EAG g⁻¹) and AAT (≥ 42.75 μmol ET g⁻¹). In addition, they were more soluble (≥ 94.36%), hygroscopic (11%–15% according to the Carr index), and preserved the original color of the pulp better than those of the other formulations. The chemical structures of all WA powders were the same as those of the WA pulp. This indicates the efficient encapsulation of bioactive compounds and the preservation of the functional groups of the original raw material, even after drying. The findings highlight WA powder for diversifying açaí-derived products and suggest potential process improvements.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466288","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}