Journal of Food Process Engineering最新文献_第9页

Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips 漂烫、超声和脉冲电场预处理对菠萝蜜片丙烯酰胺抑制及整体品质的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-20 DOI: 10.1111/jfpe.70055

Karthimol Anilkumar, A. D. Srikanth Tangirala, V. Hema, S. Anandakumar, C. K. Sunil, Ashish Rawson

{"title":"Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips","authors":"Karthimol Anilkumar, A. D. Srikanth Tangirala, V. Hema, S. Anandakumar, C. K. Sunil, Ashish Rawson","doi":"10.1111/jfpe.70055","DOIUrl":"https://doi.org/10.1111/jfpe.70055","url":null,"abstract":"<div>\u0000 \u0000 In this study, blanching, ultrasonication, and pulsed electric field were used as pretreatment prior to frying to mitigate acrylamide formation in jackfruit chips. Application of pretreatments effectively reduced acrylamide and its precursor content in chips. Structural modification on product introduced by all three pretreatments resulted in leaching of acrylamide precursors. Comparing all the pretreatment applied ultrasound treatment at 22 kHz (U1) showed effective mitigation of acrylamide along with superior organoleptic and nutritional properties. The lowest reducing sugar content (1.99 g/100 g) and a reduced asparagine content (0.001 mg/g) in U1 limited acrylamide formation. Nutritional, biochemical, physical and sensory properties of the products were analyzed and results reveals application of all three pretreatments at optimized condition as potential tool to produce jackfruit chips with desired quality and limited acrylamide.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456030","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

Study on the Correlation Between Water Content of Peanut Kernel, Water Phase State and Electrical Impedance Spectrum Parameters 花生籽粒含水量、水相态与电阻抗谱参数相关性研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-20 DOI: 10.1111/jfpe.70057

Zhanwei Dong, Longlong Feng, Zhixia Liu, Jun Zhao, Jing Wang, Meiyue Zhang

{"title":"Study on the Correlation Between Water Content of Peanut Kernel, Water Phase State and Electrical Impedance Spectrum Parameters","authors":"Zhanwei Dong, Longlong Feng, Zhixia Liu, Jun Zhao, Jing Wang, Meiyue Zhang","doi":"10.1111/jfpe.70057","DOIUrl":"https://doi.org/10.1111/jfpe.70057","url":null,"abstract":"<div>\u0000 \u0000 In an effort to develop a novel approach for detecting the moisture content of peanut kernels and enhancing detection efficiency, this study employed electrical impedance technology, and low-field nuclear magnetic resonance technology to investigate the relationship between water phase state, impedance values (real and imaginary components), phase angle, and moisture content of peanut kernels ranging from 10.4% to 41.0%. The findings revealed that water in the peanut kernel mainly gathered in the middle part of the two cotyledons. As the moisture content escalates from 10.4% to 41.0%, the ratio of free water to bound water decreased from 6.3:1 to 1.9:1. The highest correlation coefficient was observed between the real part of impedance and moisture content, whereas the phase angle exhibited the lowest correlation coefficient. The real part of impedance emerged as the most effective impedance spectrum parameter for modeling the moisture content of peanut kernels. Furthermore, the relationship between electrical impedance spectrum parameters, and water content was found to be frequency-dependent, with the highest correlation between the real part of impedance and water content observed in the frequency range of 1–4 MHz, yielding an R2 value of 0.986. These research outcomes offer valuable insights for advancing the development of rapid and nondestructive moisture content detection technologies for peanut kernels utilizing resistance methods.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143456031","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

Machine Learning and Computational Fluid Dynamics Applications for the Modeling of the Decompression-Induced Innovative Steaming Treatment of Paddy at the Bulk Level 机器学习和计算流体动力学在稻谷减压创新蒸处理中的应用

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-17 DOI: 10.1111/jfpe.70046

Sourav Chakraborty, Tridisha Bordoloi, Sonam Kumari, Manuj K. Hazarika

{"title":"Machine Learning and Computational Fluid Dynamics Applications for the Modeling of the Decompression-Induced Innovative Steaming Treatment of Paddy at the Bulk Level","authors":"Sourav Chakraborty, Tridisha Bordoloi, Sonam Kumari, Manuj K. Hazarika","doi":"10.1111/jfpe.70046","DOIUrl":"https://doi.org/10.1111/jfpe.70046","url":null,"abstract":"<div>\u0000 \u0000 Instant controlled pressure drop (ICPD) treatment is a novel approach for the quality improvement of milled rice. In this investigation, temperature and moisture profiling for the bulk-level ICPD treatment of paddy and its effect on the gelatinization kinetics of milled rice were studied using machine learning approaches, namely, artificial neural network (ANN), adaptive neuro-fuzzy interface system (ANFIS), and computational fluid dynamics (CFD). For CFD-based temperature profiles, the coefficient of determination (R2) values ranged from 0.91 to 0.95, while for moisture profiles, the values were between 0.97 and 0.99. In case of ANN predictions, the 2-5-3 architecture showed adequate performance based on an R2 value of 0.99 and a mean squared error (MSE) of 0.514. For ANFIS-based predictions, the R2 values exceeded 0.99, while the MSE values ranged from 0.0034 to 0.0084. The 2-3-3-1 ANFIS architecture with gaussmf membership function and nine fuzzy rules showed the best results. These results indicated that the ANFIS-based model exhibited more accuracy as compared to ANN- and CFD-based predictions. In addition, the broken rice percentage (BRP) was determined to assess the impact of temperature and moisture profiles on the quality of milled rice, showing a decrease in BRP with the increase of treatment time. The parboiled rice treated for 40 s had the highest quality by considering BRP obtained from all the nodes.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431692","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

Deep Eutectic Solvent-Based Cocoa (Theobroma cacao L.) Bean Shell Flavonoid Release: A Comparative Study of Extraction Kinetic Models 深共熔溶剂型可可（Theobroma Cocoa L.）豆壳类黄酮释放：提取动力学模型的比较研究

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-13 DOI: 10.1111/jfpe.70054

Elaine Benítez-Correa, José Miguel Bastías-Montes, Sergio Acuña-Nelson, Roberto Quevedo-León

{"title":"Deep Eutectic Solvent-Based Cocoa (Theobroma cacao L.) Bean Shell Flavonoid Release: A Comparative Study of Extraction Kinetic Models","authors":"Elaine Benítez-Correa, José Miguel Bastías-Montes, Sergio Acuña-Nelson, Roberto Quevedo-León","doi":"10.1111/jfpe.70054","DOIUrl":"https://doi.org/10.1111/jfpe.70054","url":null,"abstract":"<div>\u0000 \u0000 Mathematical models are the most cost-effective way to learn about a system. The objective of this study was to identify the model that best describes data for extraction kinetics of flavonoids released from cocoa (Theobroma cacao L.) bean shells (CBS) with nine choline chloride-based deep eutectic solvent (ChCl-DES) aqueous solutions. Conventional solvent extraction with an ethanol aqueous solution was used to compare results. Four phenomenological and two empirical models were compared. Flavonoid concentration in the extracts was measured spectrophotometrically and fitted by nonlinear regression. Model goodness-of-fit was evaluated by comparing the adjusted determination coefficient and root mean square error. All the studied models effectively captured the kinetic data by showing a coefficient of determination greater than 0.92. The DES composition influenced the most accurate model. The DES-based extraction notably enhanced the washing and diffusion stages and improved the extraction process.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404472","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

Lemon Fiber as a New Source of Fat Replacement in Filling Creams 柠檬纤维作为填充奶油中脂肪替代的新来源

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-13 DOI: 10.1111/jfpe.70056

Duygu Ozmen, Omer Said Toker, Saniye Akyil Öztürk

{"title":"Lemon Fiber as a New Source of Fat Replacement in Filling Creams","authors":"Duygu Ozmen, Omer Said Toker, Saniye Akyil Öztürk","doi":"10.1111/jfpe.70056","DOIUrl":"https://doi.org/10.1111/jfpe.70056","url":null,"abstract":"<div>\u0000 \u0000 Developing new sustainable alternatives to fat in food products that maintain textural and rheological properties while offering substantial nutritional value presents a huge challenge in the food industry. Lemon fiber, which is dietary fiber and a by-product of the citrus industry is recognized to have considerable health advantages, due to containing fiber and bioactive substances while having strong rheological characteristics. Present study is composed of two parts. In the first part, usage possibilities of lemon fiber as a fat replacement and optimization were carried out using response surface methodology where the concentration of fat and fiber varied between 10%–25% and 0.5%–1.5%, respectively. The aw and pH values of the samples showed a decrease with an increase in lemon fiber considerably (p < 0.05). The sample with fiber to fat ratio of 1.5:25 exhibited the greatest hardness and work of shear values, followed by the control sample, which was recorded as 200.4 ± 16.75 g and 178.9 ± 13.10 g s, respectively. Subsequent to this encouraging outcome, 2%, 2.5%, and 3% lemon fiber was used in the sample containing 10% fat. The rheological properties of the samples were markedly enhanced with increased fiber content, while the 3:10 sample (fiber:fat) exhibited no significant change compared to the control sample. The results of the study showed that lemon fiber can be used in filling creams and similar products for fat reduction.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143404310","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 Novel Method by Three Slot Coupling Holes Alternate Working to Improve Microwave Heating Uniformity 三槽耦合孔交替工作提高微波加热均匀性的新方法

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-04 DOI: 10.1111/jfpe.70047

Haoran Wu, Dan Li, Jianjun Chen, Kama Huang, Zhengming Tang

{"title":"A Novel Method by Three Slot Coupling Holes Alternate Working to Improve Microwave Heating Uniformity","authors":"Haoran Wu, Dan Li, Jianjun Chen, Kama Huang, Zhengming Tang","doi":"10.1111/jfpe.70047","DOIUrl":"https://doi.org/10.1111/jfpe.70047","url":null,"abstract":"<div>\u0000 \u0000 Microwave heating is a booming technology in the food industry that has gained attention for its outstanding benefits. However, the problem of uneven heating remains a persistent challenge in practical applications. To solve this problem, this study presents a novel microwave heating method that improves heating uniformity by generating a rotating electric field. However, unlike traditional methods, it does not rely on physical rotation. To illustrate the method succinctly, a structure with three center-symmetric coupling slots was designed. The cyclic activation of these slots results in an effect similar to a port in rotation, generating a dynamic electric field in the resonant cavity so that the microwave energy is absorbed more uniformly. To validate the proposed method, a corresponding multiphysics field simulation model is developed. The heating process was simulated and analyzed by deeply coupling Maxwell's equations with heat conduction equations. Moreover, a well-established system was built for physical experimental validation. The results show that the proposed method surpasses the traditional single-port fixed-position heating with a 79.3% improvement in heating efficiency and a 17.2% improvement in heating uniformity.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111767","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

Coupled Ultrasound and Microwave-Assisted Extraction of Carotenoids From Citrus clementina Peels and In Vitro Evaluation of Their Biological Activities 超声-微波耦合萃取柑橘果皮类胡萝卜素及其体外生物活性评价

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-04 DOI: 10.1111/jfpe.70053

Ahcene Kadi, Mohand Teffane, Abdeslem Taibi, Younes Arroul, Hafid Boudries, Mostapha Bachir-bey, Samiha Souagui

{"title":"Coupled Ultrasound and Microwave-Assisted Extraction of Carotenoids From Citrus clementina Peels and In Vitro Evaluation of Their Biological Activities","authors":"Ahcene Kadi, Mohand Teffane, Abdeslem Taibi, Younes Arroul, Hafid Boudries, Mostapha Bachir-bey, Samiha Souagui","doi":"10.1111/jfpe.70053","DOIUrl":"https://doi.org/10.1111/jfpe.70053","url":null,"abstract":"<div>\u0000 \u0000 This research investigates the optimization of carotenoid extraction from Citrus clementina peels using Ultrasonic-Microwave-assisted extraction (U-MAE) and evaluates their biological activities. The study employs Response surface methodology (RSM) to determine optimal extraction parameters (hexane percentage in hexane/acetone mixture, sonication time, and irradiation time) that yielded the highest total carotenoid content (TCC) with high total antioxidant activity (TAA) and to assess the impact of each parameter on the responses. Additionally, the antioxidant capacity, anti-inflammatory, antidiabetic, and antimicrobial activities were analyzed using in vitro spectrophotometric methods. The results demonstrate a significant positive correlation between hexane percentage and both TCC and TAA. Furthermore, the results revealed that shorter sonication and irradiation times led to important increases in TCC and TAA. Additionally, the study assessed the effect of particle size on TCC and TAA, showing that finer particle sizes resulted in higher carotenoid content and antioxidant activity. The carotenoid-rich extract exhibited robust antioxidant, anti-inflammatory, and antidiabetic activities, as well as notable antibacterial and antifungal properties, suggesting its potential application as a substitute for synthetic counterparts in various industries, including food and pharmaceuticals. Overall, this research provides valuable insights into the extraction and bioactivity of carotenoids from C. clementina peels.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112048","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

Moisture Induced Changes in Engineering, Thermal and Mechanical Properties of Custard Apple (Annona squamosa L.) Seeds 水分对蛋奶苹果工程、热、力学性能的影响种子

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-04 DOI: 10.1111/jfpe.70051

Zahid Akhtar, Utkarsh Tiwari, Mitali Madhumita, Neeraj Ghanghas, Pramod K. Prabhakar

{"title":"Moisture Induced Changes in Engineering, Thermal and Mechanical Properties of Custard Apple (Annona squamosa L.) Seeds","authors":"Zahid Akhtar, Utkarsh Tiwari, Mitali Madhumita, Neeraj Ghanghas, Pramod K. Prabhakar","doi":"10.1111/jfpe.70051","DOIUrl":"https://doi.org/10.1111/jfpe.70051","url":null,"abstract":"<div>\u0000 \u0000 Present research has been carried out to study the physical, thermal and mechanical properties of custard apple seed. The analysis assessed the effect of moisture content (7.8% to 30% d.b.) on diverse engineering properties of custard apple seeds. It was found that as the amount of moisture increased, number of properties, including seed length (L), seed width (W), and seed thickness (T), increased linearly. The results indicated the surface area of seed (Sa), volume of seed (V), angle of repose (θ) and mass of thousand seed (M1000), increased from 199.46 to 218.89 mm2, 181.78 to 210.19 mm3, 17.3° to 31.5°, and 234.63 to 280.46 g, respectively, with an increase in moisture content. The true density (ρt), bulk density (ρb) and porosity increased 19.13%, 15.74%, and 2.2%, respectively as the moisture content increased. The static coefficient of friction (μ) increased as the amount of moisture increased for various surfaces, that is, glass, galvanized iron (GI), and stainless steel (SS) from 0.316 to 0.522, 0.311 to 0.614, and 0.289 to 0.438, respectively. Hardness and thermal property are the two novel characteristics that have been used for seed characterization. When the amount of moisture increased then texture property dropped. Thermal conductivity (λ) and specific heat per unit volume (ρcp) increased from 0.13 to 0.17 W m−1 K−1 and 0.51 to 0.73 MJ m−3 K−1 and thermal diffusivity (α) reduced from 0.25 to 0.18, as the amount of moisture of custard apple seed raised.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112047","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 Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs 食品复水行为的新兴技术综述

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-04 DOI: 10.1111/jfpe.70031

Azime Özkan Karabacak, Gülşah Çalışkan Koç, Samiye Adal, Özge Süfer, Ayşe Nur Tonay, Berrak Delikanlı Kıyak, Yasemin Çelebi, Nuray İnan-Çınkır

{"title":"A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs","authors":"Azime Özkan Karabacak, Gülşah Çalışkan Koç, Samiye Adal, Özge Süfer, Ayşe Nur Tonay, Berrak Delikanlı Kıyak, Yasemin Çelebi, Nuray İnan-Çınkır","doi":"10.1111/jfpe.70031","DOIUrl":"https://doi.org/10.1111/jfpe.70031","url":null,"abstract":"<div>\u0000 \u0000 This research examines the intricate interplay between novel drying techniques and rehydration processes, emphasizing their influence on food quality and rehydration behavior. Advanced methods such as electromagnetic radiation (microwave and infrared), ultrasound, heat pump drying, low-pressure superheated steam, high hydrostatic pressure, pulsed electric fields, and ohmic heating were evaluated. Additive manufacturing techniques, including 3D and 4D printing, and nanotechnology's role in enhancing rehydration properties were explored. The study expressed that, methods like freeze-drying and microwave-assisted vacuum drying significantly preserved microstructural integrity and porosity, enabling higher rehydration capacities. For example, freeze-dried samples exhibited up to a 9–10 fold faster rehydration rate, compared to traditional air-dried methods. Mechanistically, porosity, capillary action, and preserved cellular structures were identified as critical drivers of improved rehydration performance. Emerging techniques such as pulsed electric field and ultrasound enhanced water diffusion and minimized structural damage, further optimizing rehydration efficiency. Insights into parameters like rehydration medium, temperature, and liquid–solid ratio were modeled to predict and enhance product reconstitution quality. The findings underscore the potential of integrating sustainable practices and advanced technologies to revolutionize food processing by reducing energy consumption, minimizing waste, and achieving superior product quality. These innovations position the study as a significant step forward in optimizing rehydration for food industry applications.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111704","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

Influence of Hydrogen Introduced Drying Atmosphere on Drying Kinetics, Phenolic Profile, and Rehydration Behavior of Tomato Slices 氢引入干燥气氛对番茄片干燥动力学、酚谱及复水行为的影响

IF 2.7 3区农林科学

Journal of Food Process Engineering Pub Date : 2025-02-04 DOI: 10.1111/jfpe.70052

Meenakshi Perumkulam Lakshmanan, Amuthaselvi Gopal, Rajkumar Perumal, Gurumeenakshi Gurumurthy, Anand Manickam, Balakrishnan Murugesan, Deepa Jaganathan, Ganga Kishore Sivamani, Durgawati, Arulkumar Murugesan

{"title":"Influence of Hydrogen Introduced Drying Atmosphere on Drying Kinetics, Phenolic Profile, and Rehydration Behavior of Tomato Slices","authors":"Meenakshi Perumkulam Lakshmanan, Amuthaselvi Gopal, Rajkumar Perumal, Gurumeenakshi Gurumurthy, Anand Manickam, Balakrishnan Murugesan, Deepa Jaganathan, Ganga Kishore Sivamani,  Durgawati, Arulkumar Murugesan","doi":"10.1111/jfpe.70052","DOIUrl":"https://doi.org/10.1111/jfpe.70052","url":null,"abstract":"<div>\u0000 \u0000 The current study performed drying of tomato slices in a drying atmosphere with hydrogen gas (RADMIX; a gaseous mixture of 4% hydrogen, 5% carbon dioxide and 91% nitrogen), and compared with 100% air, 100% nitrogen drying environments. All the drying experiments were carried out at 60°C. Control samples and pretreated samples with 1% Potassium metabisulfite (KMS) treated samples were dried to a final moisture content of around 13.29% to 13.70% (wet basis), respectively. The drying behavior and quality characteristics including color change (ΔE), lycopene retention, total phenolics and rehydration ratio of the dried products were studied. The better retention of color and quality was observed in the sulfite pretreated and RADMIX dried sample. The color change (ΔE) was found to be 10.1, lycopene retention by 94.28% (3.3 mg/100 g), and the maximum rehydration ratio of 4.67 were observed in samples subjected to reduced atmospheric drying. Additionally, the color change was lesser for samples pretreated with KMS than the control samples. It was found that the use of hydrogen gas at 4% concentration (RADMIX) in the drying environment significantly impacted quality parameters of tomato slices. The sulfite pretreatment was advantageous technique in terms of moisture diffusivity, antioxidant compounds retention and rehydration ratio of tomato slices.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 2","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111706","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