Journal of Food Process Engineering最新文献

{"title":"Optimization of encapsulation parameters for sodium alginate capsules: A study on the effect of temperature and gear pump rotation speed on capsule production and quality","authors":"Marzhan Tashybayeva,&nbsp;Aitbek Kakimov,&nbsp;Nadir Ibragimov,&nbsp;Gulmira Zhumadilova,&nbsp;Аlibek Muratbayev,&nbsp;Madina Jumazhanova,&nbsp;Berik Idyryshev,&nbsp;Zarina Kapshakbayeva,&nbsp;Aigerim Bepeyeva","doi":"10.1111/jfpe.14687","DOIUrl":"https://doi.org/10.1111/jfpe.14687","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study designed and evaluated an encapsulator unit for producing biocomponent-containing capsules using sodium alginate. The encapsulator's principle of operation involved maintaining the gel-forming mixture at a controlled temperature (20–50°C) and utilizing a gear pump to deliver the mixture to a nozzle for capsule formation. Increasing temperature and gear pump rotation speed reduced viscosity, affecting the capsule number, size, and stability. The optimal capsule size and quality were achieved with a sodium alginate concentration of 1%, yielding capsules with rounded shapes, uniform sizes, and soft yet resistant structures. The encapsulation process yielded varying numbers of capsules depending on the rotational speed of the gear pump and the temperature of the gel-forming mixture. Higher temperatures and rotation speeds generally resulted in increased capsule yields. This research advances encapsulation technology for delivering sensitive biomaterials like probiotics, aiding in process optimization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The encapsulator is designed for the production of capsules using structure-forming compounds and can be used in biotechnology, chemical, food and other industries. The encapsulator allows for the production of capsules with precise size and shell thickness, ensuring high quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536562","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":"Innovative application of microencapsulated polyphenols in cereal products: Optimization of the formulation of dairy- and gluten-free pastry","authors":"Weronika Bińkowska,&nbsp;Arkadiusz Szpicer,&nbsp;Adrian Stelmasiak,&nbsp;Iwona Wojtasik-Kalinowska,&nbsp;Andrzej Półtorak","doi":"10.1111/jfpe.14685","DOIUrl":"https://doi.org/10.1111/jfpe.14685","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>During the last decade, consumers pay much attention to the food they eat. They try to choose functional products that have a beneficial effect on health and well-being, beyond their typical nutritional function. For this reason, the primary aim of the study was to create a gluten-free and dairy-free cereal product with increased polyphenol and fiber content. Microencapsulation technology using freeze-drying method and trehalose as matrix material was used in order to protect the polyphenols from the degradation during processing. The effect of the content of beta-glucan concentrate, polyphenol microencapsulation and acai oil on the physicochemical properties of pastry products was studied. Response surface methodology was used to optimize the product formulation. The scope of work included analysis of process efficiency, instrumental analysis of color and texture, analysis of total antioxidant capacity, assessment of the content of polyphenols, flavonoids, and beta-glucan, volume testing, analysis of the profile of fatty acids and volatile compounds, and assessment of sensory acceptability. Based on the obtained data, a response surface model was developed to determine the optimal recipe for the final product. The predicted data were verified using empirical methods. It was found that the optimal formulation of the product involves incorporating 6.48% polyphenol microcapsules, 7.60% beta-glucan concentrate and 3.71% acai oil. The final product had higher content of polyphenols and beta-glucan, as well as higher antioxidant activity compare to conventional product. Moreover, it was characterized by physical characteristics similar to the standard product and high sensory acceptability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Consumers are currently eager to purchase fortified products with beneficial effects on health and well-being. The developed functional product with increased polyphenol and beta-glucan content, high antioxidant activity, is anticipated to garner significant consumer acceptance. The product, with its significant health-promoting and well-being enhancing properties, along with characteristics similar to conventional products, is poised to effectively meet consumers' needs and expectations. Additionally, it addresses a market void for bakery items tailored specifically for individuals with gluten intolerance, celiac disease, or cow's milk protein allergy. It provides a safe consumption option for these groups, offering a product similar to conventional items found on shelves that they are unable to consume.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536593","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":"Dielectric properties during the heating process of savory and sweet coconut-/almond-based bread in the microwave region","authors":"Tejinder Kaur,&nbsp;Jose Luis Olvera-Cervantes,&nbsp;Maria Elena Sosa Morales,&nbsp;Alonso Corona-Chavez","doi":"10.1111/jfpe.14686","DOIUrl":"https://doi.org/10.1111/jfpe.14686","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>For microwave-assisted heating, accurate knowledge of the dielectric properties (DPs) plays a key role for optimizing the heating process. In this paper, the DPs of four different bread dough formulations are presented from 300 MHz to 20 GHz. The base dough was prepared with almond powder, coconut powder, eggs, cashew nut powder, ghee butter, and cardamom. In addition, three more honey-sweetened formulations were prepared with honey, goat milk and cacao. The DPs were measured during the complete baking process, from room temperature up to 80°C. It is shown that in all cases, <i>ε</i>′ and <i>ε</i>″ decrease as frequency increases. In addition, a second-order Debye equation was extracted for all formulations showing two relaxation times (<i>τ</i>₁ and <i>τ</i>₂), which can be seen in the Cole–Cole plot. Moreover, it is shown that in all formulations, as temperature increases, <i>ε</i>′ and <i>ε</i>″ also increase, which is a typical trend for low moisture foods. Finally, the penetration depths are calculated for all formulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The dielectric properties (DPs) of four different bread dough formulations are provided covering a wide band in the microwave range from 300 MHz to 20 GHz. DPs are useful for the development of microwave-assisted heating applications, where prior knowledge of the DPs permits the optimization of the heating process. In addition, penetration depth is necessary as this parameter allows to calculate the maximum depth that the microwave energy will heat up the sample.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536892","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 non-thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions","authors":"Nikitha Modupalli,&nbsp;Md Mahfuzur Rahman","doi":"10.1111/jfpe.14680","DOIUrl":"https://doi.org/10.1111/jfpe.14680","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study focuses on improving the functionalities of milk protein concentrate (MPC) using a nonthermal plasma jet and plasma-activated water (PAW) with atmospheric air and nitrogen as source gases. The 5% and 10% MPC dispersions were directly treated with a plasma jet, and PAW was used to make the MPC dispersions. The dispersions were analyzed for changes in protein structure and functional properties. The treatment altered the secondary structure of MPC protein structure by increasing β-components and changing the order of random coils. The solubility of the PAW-treated 5% protein dispersions doubled due to plasma-induced modification of hydrophilic and covalent bonds of the protein, but this increase was not significant for the 10% dispersions due to less hydration. Emulsifying capacity increases by around 7% for plasma jet and PAW with air, owing to hydrophobicity on the particle surface. The gelation capacity and heat coagulation time rise by almost twice; however, foaming capacity decreases, indicating protein structural modifications and aggregations caused by plasma exposure. The viscosity of the 5% dispersions decreased due to high solubility, while that of the 10% dispersions increased due to less hydration. Principle component analysis was used to correlate the change in functionality with different operating parameters. In conclusion, this study illustrates that the functional properties of MPC can be significantly modified through plasma treatment. The observed changes depend on several factors, including the mode of plasma exposure, the source gas used to generate the plasma, and the concentration of the protein solution.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Milk protein concentrate (MPC) is a promising ingredient in food products such as cheese, cultured dairy items, nutritional goods, infant milk formulas, ice cream, dairy-based drinks, sports beverages, and a variety of health-focused products. However, the application is profoundly hindered due to its poor solubility and solubility-related functional properties. MPC powders lose functionalities during manufacturing and gradually lose them again during processing and storage. This study explores the potential of non-thermal plasma to improve the functional properties of proteins. This study explores the potential of two different discharges: plasma jet and plasma-activated water (PAW), using atmospheric air and nitrogen as source gases. The findings of this study would also help to understand the types of plasma discharge (jet vs PAW) and types of sources of gases that can be used in industrial applications. Some optimization parameters of this study can be used for scaling up the plasma processing of milk or dairy products. In addition, PAW is being very well studied ","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14680","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536717","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":"Analysis of drying kinetics and energy consumption of brine pretreated freshwater prawn fillets","authors":"Godwin Edem Akpan,&nbsp;Omotayo A. Aregbesola,&nbsp;Titilope M. Olagunju","doi":"10.1111/jfpe.14683","DOIUrl":"https://doi.org/10.1111/jfpe.14683","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study examined the effect of various process factors on the drying of fresh water filleted prawns (<i>Macrobrachium felicinum</i>). The aim was to obtain data utilizing experimental and theoretical analysis that can be applied in equipment development and process optimization for drying seafood. Thus, pre-treated prawns at different brine concentrations were dried at three isothermal conditions using a laboratory oven. The experimental moisture content data was changed to a moisture ratio and was employed to determine the drying attributes of the prawn. Drying condition optimality was explored more for model suitability using seven drying models in existence. Treatment of the prawns at a brine concentration of 2–6% affected the drying kinetics. The effective moisture diffusivity and activation energy for brine treatments ranged from 3.66 × 10⁻⁷ to 7.52 × 10⁻⁷ m²/s and 39.09 to 40.86 kJ/mol respectively while the specific energy required for the drying procedure varied from 44.52 to 76.34 kWh/kg after 9–14 h continuous drying at 50–70°C. Furthermore, the drying data's optimization demonstrated that the optimum temperature for drying filleted prawns in thin layers was 60.59°C with a brining concentration of 4.35%. The moisture ratio data fitted into semi-theoretical and empirical model revealed that the Page model was the best model for samples pretreated by 0%, 4%, and 6% brine, whereas the Logarithmic model was the best-fit for the samples brined with 2% solution. The study's data will be useful in developing and assessing drying techniques and systems for prawns and other related freshwater products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Prawns (<i>Macrobrachium felicinum</i>) are a common dietary item in several countries, and demand for dried marine food delicacies is increasing as they are high in antioxidant poly-unsaturated fatty acids, astaxanthin, and vitamin B12. However, because prawns are highly perishable and post-harvest losses are predicted to make up 35% of daily catches, drying is required to minimize these losses. To guarantee that the drying process is both efficient and cost-effective, optimum drying conditions must be established. As a result, this study was carried out to produce data that would be useful for drying pretreated prawn fillets.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536589","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 grader for fresh jujube with electromagnetic synchronous actuator assembly","authors":"Jun Zhang,&nbsp;Hao Yu,&nbsp;Ningbo Kang,&nbsp;Qianjin Qu,&nbsp;Bo Cheng,&nbsp;Peng He","doi":"10.1111/jfpe.14675","DOIUrl":"10.1111/jfpe.14675","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In recent years, the post-harvest commercialization of fresh jujube sorting technology is backward, the efficiency of manual grading is low, and the application of machine vision technology in fruit grading has been a research hotspot. To improve the grading accuracy and speed of the fresh jujube machine vision grading machine, this study designs a method of fresh jujube machine vision grading using an electromagnetic synchronous actuator. The grading machine consists of an automatic distribution and arrangement system, an image acquisition and processing system, and a synchronous actuator assembly, which uses a sensitive electromagnet to adsorb a silicon steel switching buckling plate to execute the action. The image processing process includes an image color component, Sobel operator filtering, Otsu method binarization, and ellipse fitting to extract the color and size eigenvalues. The experimental results show that the date images can be acquired quickly and processed accurately with a processing speed of 50 ms per frame. In addition, the proposed actuator can be sensitively triggered with a response time of 40 ms. The grader successfully classified jujube into five size classes and one color class. The grading accuracy and non-destructive rate reached 93.7% and 100%, respectively. The grading efficiency is 20 jujubes per second, with a maximum production rate of 1400 kilograms per hour. This grading machine realizes the requirements of high accuracy, high speed, and non-destructive grading of fresh jujube and provides an important technical and theoretical basis for the development of machine vision jujube rapid grading technology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>In recent years, sorting technology in the post-harvest commercialization of fruits has been outdated, and manual grading has been inefficient. The application of machine vision technology in fruit grading has been a research hotspot in recent years. This study designs a machine vision grading of fresh dates with an electromagnetic synchronous actuator. The grader was composed of a roller conveyor, synchronous actuator assembly, image main processor, and actuator controlling co-processor. Experimental results indicated that jujube images could be acquired rapidly and processed accurately, with a processing speed of 50 ms per frame. In addition, the proposed actuator could be sensitively triggered with a response time of 40 ms. Finally, the grader successfully sorted jujubes into five size classes and one color class. The grading accuracy rate and non-destructive rate reached 93.7% and 100%, respectively. The grading efficiency was 20 jujubes per second, and the maximum productivity was 1400 kg/h.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141519274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Numerical simulation of three physical fields in counter-current ultrasound","authors":"Kexin Li,&nbsp;Haile Ma,&nbsp;Shujun Li,&nbsp;Chuyan Wang","doi":"10.1111/jfpe.14676","DOIUrl":"10.1111/jfpe.14676","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Power ultrasound is a kind of green and environmentally friendly processing technology. Still, because of its uneven distribution of acoustic pressure in the propagation medium, the large-scale industrial application of ultrasound is limited. In order to make more effective use of ultrasound waves, this paper uses a counter-current ultrasound-assisted extraction container as the geometric model of simulation, calculates the distribution of the acoustic pressure field in the container by COMSOL Multiphysics software, and investigates the effect of acoustic pressure on the fluid field, and temperature field. The simulation results showed that the acoustic pressure increased with the increase of ultrasound power and frequency, tended to balance with the rise of propagation distance, and the cavitation effect was more likely to occur. The propagation of ultrasound in the fluid medium increased the velocity and vorticity of the fluid, which was conducive to the generation of mixing effects. Under the ultrasound pulse working mode for 4 min, the fluid temperature on the central axis increased in a stepped order, with a maximum increase of 19.3°C. We can see that the establishment of the simulation model provides some theoretical guidance for the more practical application of ultrasound in the food industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The limitation of ultrasound application mainly lies in the nonuniform distribution of acoustic pressure when ultrasound propagates in the fluid medium. Therefore, mastering the distribution of multiple physical fields in the reaction zone through simulation has important technical support and theoretical guiding significance for designing efficient ultrasound-assisted extraction equipment and large-scale industrial production of ultrasound.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141519273","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":"Effect of flow behavior index of CMC solutions on heat transfer and fluid flow in a cylindrical can","authors":"Mohsen Dalvi-Isfahan","doi":"10.1111/jfpe.14672","DOIUrl":"https://doi.org/10.1111/jfpe.14672","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The objective of this study was to investigate the impact of the flow behavior index (<i>n</i>) on heat transfer and fluid flow in carboxymethyl cellulose (CMC) solutions during the thermal process within a cylindrical container. The study employed a numerical model based on the finite element method to solve the governing equations for mass, momentum, and energy conservation. Four different values of <i>n</i> were considered, ranging from 0.25 to 1, representing varying degrees of non-Newtonian behavior. The results revealed that this index significantly influenced the apparent viscosity of the fluid, subsequently affecting the fluid flow patterns and heat transfer. Specifically, the <i>n</i> = 0.25 fluid exhibited a notably higher Grashof number (GR) and velocity compared to the <i>n</i> = 1 fluid. The average GR for the <i>n</i> = 0.25 fluid was ~2300 times larger than that of the <i>n</i> = 1 fluid, while the average velocity for the <i>n</i> = 0.25 fluid was ~37 times higher. In addition, the study identified the presence of secondary flow in the CMC solution with <i>n</i> = 0.25, which enhanced fluid mixing and heat transfer. Notably, the slowest heating zone for the <i>n</i> = 1 fluid remained fixed at the mid-height of the can, whereas for the <i>n</i> = 0.25 fluid, it continuously shifted and contracted, ultimately settling at the 10% height from the bottom of the can. These findings underscore the critical importance of considering the non-Newtonian characteristics of the fluid and convective flow during heat transfer processes in product applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The study investigates the impact of flow behavior indices of the CMC solution on heat transfer and fluid dynamics within cylindrical containers. By examining parameters such as concentration, temperature, and heating duration, the researcher aims to optimize thermal processing for liquid food products containing thickening agents, such as sauces, soups, or dairy items. These findings significantly contribute to ensuring the safety, quality, and nutritional value of diverse liquid food products. Moreover, the study's insights may lead to energy savings and reduced environmental impact by minimizing heating time and temperature during thermal processing. In summary, this research bridges scientific understanding with practical applications, benefiting both consumers and the environment.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488227","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":"Moisture content-dependent mechanical behaviors of rice by experiments and composite models in finite element simulation","authors":"Shuhong Dong,&nbsp;Wei Zhang,&nbsp;Yujie Tao,&nbsp;Shifeng Zhang","doi":"10.1111/jfpe.14671","DOIUrl":"https://doi.org/10.1111/jfpe.14671","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>To reduce the crushing rate and improve the yield of rice during the milling process, it is significant from a fundamental standpoint to understand the mechanical behaviors of rice under external loads. In this paper, the mechanical properties and fracture morphologies of rice with various moisture contents have been analyzed in detail by experiments and the finite-element (FE) method. In FE simulations, two-dimensional (2D) and three-dimensional (3D) composite models have been established with the cohesive zone model characterizing the interface strength. The results show that the moisture content determines the endosperm cell wall interface strength, and a linear relationship between the interface strength and moisture content has been obtained. In particular, three fracture patterns of brown rice are observed by the competition between the interface strength of starch granule and endosperm cell wall interface strength. Good agreements between FE predictions and experimental results indicate that the combination of the 2D and 3D composite models with the cohesive zone model can provide accurate predictions of the fracture behaviors of brown rice. This investigation should be of great help for understanding the moisture content-dependent compression and impact behaviors of rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Brown rice can be obtained by removing the husk through a hulling machine. During these processes, external loads, such as compression and impact, will damage the microstructure of brown rice, which results in a loss rate as high as 25%. Understanding the mechanical properties of brown rice with different moisture contents will be of great help in designing the equipment used in rice processing operations and extending the yield of polished rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Process optimization for developing ultrasound assisted and microwave dried encapsulated flaxseed oil and its storability","authors":"Pallavi Keshri,&nbsp;Umesh C. Lohani,&nbsp;Navin C. Shahi,&nbsp;Anil Kumar","doi":"10.1111/jfpe.14666","DOIUrl":"https://doi.org/10.1111/jfpe.14666","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate, .208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Flaxseed oil is rich in omega-3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega-3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega-3 fatty acids-rich foods by incorporating encapsulated flaxseed oil.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488225","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}