Journal of Food Process Engineering最新文献

{"title":"Improvement in uniformity of co-linear pulsed electric field treatment chamber by sub-electrodes and its optimization","authors":"Jin-Hak Kim,&nbsp;Gum-Hae Ham,&nbsp;Sang-Jin Kim,&nbsp;Yong-Son Choe","doi":"10.1111/jfpe.14727","DOIUrl":"https://doi.org/10.1111/jfpe.14727","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The uniformity of performance parameters such as electric field and temperature for a co-linear pulsed electric field (PEF) processing system is one of main factors affecting the processing effect and quality of liquid food. We have proposed a co-linear PEF treatment chamber configuration with sub-electrodes to improve the uniformity and processing efficiency. We have first examined how the position of the sub-electrodes alone affects the uniformity of the performance parameters. Then, we have investigated the variation of the uniformity while changing simultaneously the electrode radius, inter-electrode gap, and position of sub-electrodes. As a result, we have found that the most uniform field could be obtained when the electrode radius is 5.5 mm, the inter-electrode gap is 15 mm, and the sub-electrodes situate at the middle of the chamber. In this chamber, the region between 95% and 105% of the average electric field covers 83%, which shows much improvement compared to the formers' results, 69.5% and 76%, respectively. Also, the optimal treatment chamber provides greater average electric field under the same voltages as the voltages reported by the formers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>A novel treatment chamber with sub-electrodes is proposed for pulsed electric fields food processing. The improved treatment design was obtained by changing position of sub-electrodes, inner radius of electrodes and distance between electrodes. The more uniform electric field was obtained in treatment region. The temperature distribution was more uniformed by increasing flow rates and uniformed electric field strength. The treatment throughput was increased by sub-electrodes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525067","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":"Ultrasound-Assisted Extraction of Bioactive Compounds From Sucupira (Pterodon pubescens) Fruit: Chemical Characterization and Antimicrobial Activity","authors":"Israel Luna Alves,&nbsp;Caroline Carboni Martins,&nbsp;Fabíola Ayres Cacciatore,&nbsp;Patricia da Silva Malheiros,&nbsp;Ligia Damasceno Ferreira Marczak,&nbsp;Simone Hickmann Flôres,&nbsp;Giovana Domeneghini Mercali","doi":"10.1111/jfpe.14752","DOIUrl":"https://doi.org/10.1111/jfpe.14752","url":null,"abstract":"<div>\u0000 \u0000 <p>The sucupira fruit (<i>Pterodon pubescens</i>) contains a valuable oil characterized by high levels of fatty acids and an abundance of bioactive compounds, such as flavonoids and terpenoids. This study aimed to evaluate the use of ultrasound-assisted extraction to obtain sucupira fruit oil through a complete 2² factorial rotational design. The effects of ultrasound intensity (%) and ethanol concentration (%) on lipid content, antioxidant capacity, color, and reducing capacity were assessed. The maximum lipid content was 26.9/100 g, which was significantly higher than that obtained by the Soxhlet method (23.4/100 g). The extract obtained at the optimized conditions (90% ultrasound intensity and 80% ethanol concentration) showed antimicrobial activity against <i>Salmonella</i> and <i>Escherichia coli</i> cocktails. Compounds such as β-caryophyllene, caryophyllene oxide, α-humulene, α-copaene, and spathulenol, responsible for biologically relevant activities, were identified in the extract through GC/GC–MS. HPLC–MS/MS identified compounds such as catechin, luteolin, quercetin, taxifolin, among others.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525069","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":"Detection of walnut internal quality via improved YOLOv5 and x-ray imaging","authors":"Jiale Lei,&nbsp;Weiqiang Zheng,&nbsp;Liping Zhang,&nbsp;Wentao Lv,&nbsp;Yihao Li","doi":"10.1111/jfpe.14742","DOIUrl":"https://doi.org/10.1111/jfpe.14742","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study proposes a walnut target detection algorithm based on improved YOLOv5 and x-ray imaging to meet the demand for internal quality detection and removal in the Xinjiang walnut industry. By replacing the C3 module in the backbone layer with the C2f module and the couple-head in the head layer with the decouple-head, the algorithm reduces computational complexity, enhances robustness and generalizability, and retains more spatial information, thereby improving the performance of multicategory small target detection. In addition, this paper replaces the original CIOU loss function with the EIOU loss function to improve the convergence speed of the algorithm's accuracy and boundary aspect ratio. Compared with the original model, the improved model, improved YOLOv5, maintains the same average precision for normal walnuts while increasing the average precision for shriveled walnuts and empty-shell walnuts by 8.2% and 0.4%, respectively. Compared with other mainstream models, such as VGG16, ResNet50, YOLOv5s, YOLOv7, YOLOv8s, YOLOv9s, and YOLOv10s, this model achieves the highest detection accuracy and good detection performance, with a single-image detection time of 11.9 ms, meeting the requirements for real-time detection. This work lays a foundation for automatic robot detection of the internal quality and removal of walnuts, showing practical application potential.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Xinjiang stands as a prominent producer of walnuts; however, due to the decentralized nature of its cultivation and management processes, a notable prevalence of internal empty shells and shrinkage is observed, which substantially diminishes their commercial value. The integration of YOLOv5 with x-ray imaging technology promises to enhance the precision of internal quality assessments of walnuts. The improved YOLOv5 model, as delineated in this study, exhibits the highest detection accuracy when benchmarked against a multitude of other models. It achieves a detection latency of merely 11.9 ms per image, thereby satisfying the stringent demands for real-time detection applications. This model is designed for integration into x-ray systems with an adjunctive sorting mechanism, which facilitates the inspection and exclusion of defective walnuts on conveyor belts.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525062","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":"Experimental Research of the Drying Behavior of White Cabbage Leaves With Three Different Geometries in a Wind Energy-Assisted Hybrid Hot Air Dryer","authors":"Volkan Aslan,&nbsp;Halil Atalay","doi":"10.1111/jfpe.14746","DOIUrl":"https://doi.org/10.1111/jfpe.14746","url":null,"abstract":"<p>In this paper, the performance of a wind energy-supported hybrid hot air dryer was examined experimentally. Wind energy provided overall electrical energy needed for the activation of the dryer. In the experiments, the drying behavior of white cabbage leaves with the same surface area and three different geometries: circle, rectangle, and square cross-section was examined using three different constant temperatures (50°C, 60°C, and 70°C), and two different constant air speeds (0.5 and 1 m/s). The main purpose of using different geometries during the drying process was to determine the optimum cross-section and working parameters for white cabbage leaves. The based aim of the study was to contribute to both increasing the energy efficiency of processes that cause high energy consumption, such as drying, and ensuring their continuity throughout the four seasons, by using a clean renewable energy source such as wind. Consequent the experiments, it was seen that the drying time decreased by approximately 52.63% and the energy consumption reduced by approximately 47.9% with the increase in temperature and air speed in rectangular-sectioned cabbages compared to other geometries. In addition, in the longest-term experiment, a maximum of 40% of the stored energy was used. This revealed that the developed hybrid system has approximately 52.5% higher energy efficiency than other drying units supporting with PV panels and also provides an average at the rate of 45% advantage in terms of product drying time.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14746","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447799","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":"Plant Protein Resources, Novel Extraction and Precipitation Methods: A Review","authors":"Ayça Akyüz,&nbsp;İdil Tekin,&nbsp;Zülal Aksoy,&nbsp;Seda Ersus","doi":"10.1111/jfpe.14758","DOIUrl":"https://doi.org/10.1111/jfpe.14758","url":null,"abstract":"<p>This comprehensive review explores the diverse landscape of plant protein resources, focusing on novel extraction and precipitation methods that contribute to the advancement of sustainable and efficient protein production. The increasing global demand for plant-based proteins as a key component of balanced diets has spurred research into optimizing extraction processes from various plant sources. The review encompasses a wide range of plant protein resources, including legumes, cereals, oilseeds, and other plant-based alternatives. Special emphasis is given to innovative techniques in protein extraction, such as enzyme-assisted extraction, aqueous extraction, and emerging technologies like ultrasound and microwave-assisted methods. Additionally, the review investigates novel precipitation methods employed to isolate and purify plant proteins, shedding light on techniques like isoelectric precipitation, salting-out, and membrane filtration. The integration of sustainable practices in protein extraction, coupled with a focus on minimizing environmental impact, is a central theme throughout the review. By synthesizing current research findings, this review aims to provide a comprehensive overview of the state-of-the-art in plant protein extraction and precipitation methods, offering valuable insights for researchers, industry professionals, and policymakers involved in the rapidly evolving field of plant-based protein production.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14758","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447796","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":"UV-A Light Dehydration: Kinetics of Microbial Inactivation Against Gram-Positive and Gram-Negative Bacteria","authors":"McKade S. Roberts,&nbsp;Sajad Karami,&nbsp;Luis J. Bastarrachea","doi":"10.1111/jfpe.14747","DOIUrl":"https://doi.org/10.1111/jfpe.14747","url":null,"abstract":"<div>\u0000 \u0000 <p>UV-A light exposure (365 nm, 4.6 ± 0.2 mW/cm²) was combined with low relative humidity (RH) air flow at room temperature to dehydrate sweet potatoes and reduce the population of inoculated bacteria. Control samples underwent dehydration with low RH air at room temperature and in the absence of UV-A light to assess the importance of UV-A light in the dehydration and microbial reduction processes. The UV-A light-dehydrated sweet potatoes resulted in the removal of approximately 97.2% ± 2% of the original mass of water, which was significantly higher than the control samples. Infrared spectroscopy analyses confirmed the preservation of the physical and chemical integrity of the UV-A light-dehydrated samples. Despite the absence of pretreatments for enzyme inactivation, the UV-A light-dehydrated sweet potato did not exhibit a decrease in luminosity or darkening of color often associated with dehydration. Additionally, the utilization of UV-A light for the dehydration of sweet potatoes inoculated with ~6 log(CFU/g_{Dry solids}) of <i>Escherichia coli</i> K12 resulted in a 99.9% ± 0.1% or 3.1 ± 0.5 log(CFU/g_{Dry solids}) reduction with only a 92.2% ± 0.1% or 1.3 ± 0.5 log(CFU/g_{Dry solids}) reduction resulting from the control samples dehydrated without UV-A exposure. In the case of samples inoculated with ~6 log(CFU/g_{Dry solids}) of <i>Listeria innocua</i> L2 there was a 99.2% ± 0.5% or 2.2 ± 0.3 log(CFU/g_{Dry solids}) reduction when UV-A light was utilized and only a 60.9% ± 10.3% or 0.4 ± 0.1 log(CFU/g_{Dry solids}) reduction when samples were dehydrated in its absence.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447766","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 Ultrasound Conditions on Germination and Drying Characteristics of Bengal Gram (Cicer arietinum L.) and Determination of Physicochemical and Functional Properties of Flours","authors":"Sumantra Choudhury,&nbsp;Jhumur Manind,&nbsp;Prashant Kumar Srivastava,&nbsp;Nandan Sit","doi":"10.1111/jfpe.14749","DOIUrl":"https://doi.org/10.1111/jfpe.14749","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to investigate the effect of ultrasound conditions on the germination kinetics and drying characteristics of a germinated Bengal gram at different drying temperatures. Ultrasound treatment was given to the Bengal gram seeds at two different conditions, that is, before (US) and after soaking (SU), which was then followed by germination. This study also determines mass transfer parameters at drying temperatures of 45°C, 55°C, and 65°C and assesses the influence on the physicofunctional characteristics of a germinated Bengal gram. The germination rate behavior was effectively predicted using a zero-order kinetic model with the highest <i>R</i>² value of 0.7974–0.8857 in each nontreated (S) and treated (SU, US) Bengal gram seed, respectively. This study showed that the ultrasound treatment effectively enhanced the germination rate in both conditions, and the highest germination rate was found in pretreated ultrasound Bengal gram samples. The logarithmic thin layer drying model, with the highest average <i>R</i>² of 0.9954 and the lowest average RMSE value of 0.0160, is the best-fitted model to predict the changes in moisture ratio in both treated and nontreated conditions. The moisture diffusivity values at drying temperatures ranging from 45°C to 65°C were found in treated (US, SU) and nontreated (S) germinated samples ranging from 3.34 × 10⁻⁸ to 4.03 × 10⁻⁸ m²/s, 1.30 × 10⁻⁸ to 2.01 × 10⁻⁸ m²/s, and 6.6 × 10⁻⁹ to 8.06 × 10⁻⁹ m²/s, respectively. The protein content increased in the ultrasound-treated sample between 12.37% and 13.50%. The solubility ranged from 8% to 10.36% throughout the treated and nontreated germinated Bengal gram flour. This study provides a unified approach to utilizing ultrasound-treated germinated Bengal gram seeds as an alternative option to develop a functional product with better nutritional and functional properties.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447767","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":"Recovery of Whey Protein by Using Microfiltration: Artificial Neural Network–Based Modeling and Effects of Different Operating Parameters","authors":"Prafful Kumar Meena,&nbsp;Jai Gopal Sharma,&nbsp;Manish Jain","doi":"10.1111/jfpe.14756","DOIUrl":"https://doi.org/10.1111/jfpe.14756","url":null,"abstract":"<div>\u0000 \u0000 <p>Microfiltration is one of the most suitable processes for protein recovery from whey due to its low energy consumption and lack of use of heat and chemicals. However, membrane fouling is one of the limiting factors in the microfiltration process, preventing its commercial use. In this study, an artificial neural network (ANN) based model was employed to study the effects of different operating parameters on membrane fouling in whey concentration. Trans-membrane pressure, Reynolds number, and feed temperature were selected as the input parameters. Experimental data from the available studies were used to train the ANN. The ANN with 23 neurons gave a minimum mean squared error (MSE) for trans-membrane pressure and Reynolds number. The ANN with seven neurons gave the minimum MSE for feed temperature. The predicted values from both ANNs well fitted with the experimental results with <i>R</i>² &lt; 0.99. Simulations showed that membrane fouling increased as flux reduction increased from 36.3% to 76.39% when trans-membrane pressure increased from 0.5 to 2 bar. In contrast, a 19.96% reduction in flux was observed by increasing the Reynolds number from 750 to 2500. An increment of 77.37% of flux reduction was observed with increasing feed temperature from 30°C to 40°C. Simulations confirmed that transmembrane pressure, Reynolds number, and feed temperature strongly influence membrane fouling. An ANN-based approach was the most accurate method to model membrane fouling for whey protein separation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435223","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":"Prediction of Rheological Properties of Flour From Physicochemical Properties Using Multiple Regression Techniques and Artificial Neuronal Networks","authors":"Ali Cingöz,&nbsp;Sinan Nacar","doi":"10.1111/jfpe.14751","DOIUrl":"https://doi.org/10.1111/jfpe.14751","url":null,"abstract":"<div>\u0000 \u0000 <p>This study has two main objectives: (i) to determine the physicochemical and rheological properties of different flours and (ii) to estimate the alveograph parameters obtained as a result of experimental studies. In this context, physicochemical (protein, ash, falling number, wet gluten, gluten index, Zeleny, and delayed sedimentation) and alveograph parameters (<i>P</i>, <i>L</i>, <i>G</i>, <i>W</i>, <i>P</i>/<i>L</i>, and IE) of 150 different bread and pastry flours were determined. Multiple regression analysis (MRA) and artificial neural network (ANN) methods were then used to predict alveograph results from this experimentally obtained data set. Root mean square error (RMSE), mean absolute error (MAE), Nash-Sutcliffe (NSEC), and relative error (RE) performance statistics were used to evaluate the CS prediction capabilities of the methods. It was found that the flours were in the range of 11.01%–13.82% protein, 325–403 s falling number, and 30–61 mL Zeleny and delayed sedimentation values. The ANN method showed better predictive performance than the regression-based method. W was the best estimated parameter in the ANN model. This was followed by <i>G</i>, <i>L</i>, <i>I</i>e, <i>P</i>/<i>L</i>, and <i>P</i> values. Considering the RMSE value of the W parameter, it was observed that the ANN method provided an improvement of 5.16, 1.76, and 2.15 times compared to the regression method for the training, validation, and test sets, respectively.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435214","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":"Thermodynamic performance of hot air drying system: Energy and exergy analysis for wet glass containers in honey processing plant","authors":"Ahmad Piri,&nbsp;Amin Hazervazifeh","doi":"10.1111/jfpe.14741","DOIUrl":"https://doi.org/10.1111/jfpe.14741","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Considering environmental challenges and the diminishing share of energy expenses in the final product cost, evaluating energy-intensive systems is crucial. This study examines the drying process of wet glass containers in a honey processing plant using a continuous convection dryer through energy and exergy analyses. Mass, energy, and exergy balances were performed using EES software. The energetic performance indicators revealed a heat loss rate of 3.33 kW, energy efficiency of 20.45%, and specific energy consumption of 11711.25 kJ kg^-1H₂O. Exergetic performance indicators included an exergy destruction rate of 24.05 kW, improvement potential rate of 20.79 kW, total exergy efficiency of 14.14%, exergy efficiency of 11.14%, specific exergy consumption of 2763.92 kJ kg^-1H₂O, and a sustainability index of 1.16. Results indicated that 60.12% of exergy destruction is related to air heating, with exhaust air losing 200.54 kW, equivalent to 89.84% of total input energy, suggesting exhaust air recirculation to reduce losses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>The wet container dryer in a honey processing plant, as the most energy-intensive component, was chosen for thermodynamic analysis. Mass, energy, and exergy balances were conducted to evaluate the system's thermodynamic performance. The exhaust air dryer lost 200.54 kW, equivalent to 89.84% of the total input energy, without utilization. Additionally, the results showed that 60.12% of the total exergy destruction in the convective drying process was related to air heating. Therefore, recirculating the exhaust air from the dryer moves the system toward an ideal thermodynamic state.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 10","pages":""},"PeriodicalIF":2.7,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435143","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}