Journal of Food Process Engineering最新文献

{"title":"Enhancing Meat Shelf Life and Protection Against Microbiological Contamination: A Strategy Utilizing Zinc Oxide-Selenium (ZnO-Se) Nanoparticle Hybrid Reinforced Active Nanocomposite Films","authors":"Azam Ahmadi,&nbsp;Parisa Ahmadi,&nbsp;Leila Yavari Maroufi,&nbsp;Ali Ehsani","doi":"10.1111/jfpe.70652","DOIUrl":"https://doi.org/10.1111/jfpe.70652","url":null,"abstract":"<div>\u0000 \u0000 <p>Growing environmental concerns and shifting consumer preferences have driven advancements in biodegradable active packaging technologies, offering sustainable alternatives to petroleum-based plastics. This study investigated the effectiveness of gelatin (G) and cellulose nanofiber (CNF) nanocomposite films incorporating zinc oxide (ZnO) and selenium (Se) nanoparticles (NPs) in maintaining the microbial and sensory quality of refrigerated beef meat. To assess antimicrobial properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were performed for ZnO, Se, and ZnO/Se NPs along with an evaluation of the antibacterial activity of the films using the disc diffusion method. Furthermore, the efficacy of the optimized G/CNF/5% ZnO/0.15% Se NPs film in mitigating microbial spoilage and preserving the sensory attributes of beef meat over a 12-day refrigerated storage period was evaluated and compared with that of a control group wrapped in commercial polyethylene bags. Microbiological assessments quantified <i>Enterobacteriaceae</i>, <i>Pseudomonas</i> spp., <i>lactic acid</i> bacteria (LAB), and total viable count (TVC). Sensory evaluation was conducted using a nine-point hedonic scale to assess overall acceptability. Incorporation of NPs significantly reduced bacterial counts, with <i>Listeria monocytogenes</i> exhibiting the largest inhibition zone, while <i>Pseudomonas fluorescens</i> showed the highest resistance. Gram-positive bacteria demonstrated greater susceptibility than Gram-negative strains. The treatment extended the shelf life of refrigerated beef to 12 days, compared with 9 days for the control. ZnO and Se NP-based bionanocomposite films significantly improved microbial stability and sensory properties, highlighting their potential as a promising solution for extending the shelf life of refrigerated red meat. These findings support the development of natural, biodegradable packaging aligned with sustainability and food safety demands.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322400","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":"Extraction Kinetics and Functional Characterization of Ant Egg Protein Using Ultrasound Technology","authors":"Saranya Saravanan,&nbsp;Jishu Raj Chetia,&nbsp;Dibyakanta Seth","doi":"10.1111/jfpe.70661","DOIUrl":"https://doi.org/10.1111/jfpe.70661","url":null,"abstract":"<div>\u0000 \u0000 <p>The growing global demand for proteins has prompted greater investigation into alternative, sustainable, and nutritionally comparable protein sources. Insects are emerging as sustainable and eco-friendly protein sources, yet extraction techniques critically influence the physicochemical and functional properties of insect-derived proteins. This study examines the effects of ultrasonic amplitude (10%–50%) and time (5–30 min) on the extraction yield, functional, structural, and surface properties of red weaver ant egg protein isolate. Extraction kinetics were evaluated using first-order, second-order, Peleg, and power law models; Peleg and second-order models showed the best fit (<i>R</i>² = 0.99), indicating superior suitability for protein extraction. Maximum yield and purity were achieved at 50% amplitude and 20 min. The optimized ant egg protein isolate exhibited enhanced water (4.58 ± 0.9) and oil holding capacities (2.28 ± 0.1), reduced particle size (250.3 ± 1.9), negative zeta potential, and higher sulfhydryl group, which has a positive effect on protein solubility, emulsifying activity, and stability index (60.34 ± 0.2 and 68.8 ± 0.97, respectively). FTIR and XRD structural evaluation revealed a slight decrease in β-sheets with a corresponding increase in α-helix, suggesting secondary structural rearrangements that enhance functionality and thermal stability. DSC analysis further confirmed enhanced enthalpy values compared to the control. SEM observations showed reduced particle size and a more disrupted, fragmented morphology, attributable to cavitation-induced shear forces. These results highlight ultrasound-assisted extraction as a sustainable approach for producing nutritionally valuable ant egg protein suitable for diverse food applications. Overall, this study provides a scientifically validated pathway for industry adoption of insect-based protein using ultrasound technology, bridging the gap between laboratory research and real-world food applications while supporting global goals of food security and environmental sustainability.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322480","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":"Aqueous Phase Extraction of Caper Seed Protein by Ohmic Heating-Assisted Enzymatic Technique: Assessment of Physicochemical Characteristics and Techno-Functional Properties of Extracts","authors":"Ayşe Özçelik,&nbsp;Muhammed Mustafa Özçelik,&nbsp;Bekir Gökçen Mazı,&nbsp;Sebahattin Serhat Turgut,&nbsp;Erkan Karacabey","doi":"10.1111/jfpe.70660","DOIUrl":"https://doi.org/10.1111/jfpe.70660","url":null,"abstract":"<p>Plant-based proteins derived from underutilized seeds have attracted increasing interest due to their nutritional and techno-functional potential. In this study, protein extraction from defatted <i>Capparis ovata</i> L. seeds was optimized using an integrated ohmic heating assisted enzymatic extraction (OHA-EE) approach, while conventional alkaline extraction (CAE) was applied as a control. Process parameters were optimized using response surface methodology (RSM), identifying voltage and extraction time as the key factors affecting extraction efficiency. The optimum conditions were identified as 500 V and 100.7 min, with predicted values of 58.73% protein recovery and 88.40% total protein ratio. Experimental validation yielded 61.49% protein recovery and 90.16% total protein ratio, confirming the adequacy of the developed model. Compared with CAE, OHA-EE significantly increased total soluble protein content (54.44 and 21.11 g protein/100 g powder, respectively), protein recovery (61.49% and 55.08%, respectively), and protein enrichment (1.48- and 1.32-fold, respectively) of extracts. Amino acid profiling revealed higher concentrations of essential amino acids and hydrophilic residues in OHA-EE proteins, contributing to improved solubility. OHA-EE also enhanced water-holding capacity (2.20 and 1.09 g water g⁻¹ powder, respectively), oil-binding capacity (2.91 and 1.55 g oil g⁻¹ powder, respectively), and emulsion stability (523.35 and 187.31 min, respectively). Furthermore, improved protein solubility was observed under both acidic and alkaline conditions. Fourier transform infrared (FTIR) and scanning electron microscopy (SEM) analyses confirmed extraction-induced structural modifications and the formation of a more porous microstructure. Overall, the OHA-EE method significantly improved protein recovery, structural characteristics, and techno-functional performance. These findings demonstrate the potential of ohmic heating assisted enzymatic extraction for producing high-quality plant protein powders and highlight the importance of comprehensive measurement and characterization in evaluating functional food ingredients.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322399","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":"Optimization of Microwave-Assisted Polyphenol Extraction From Ash Gourd Peel Waste Using RSM and ANN–GRA Techniques","authors":"Bharat Bhushan,&nbsp;Vikas Nanda,&nbsp;Navdeep Jindal","doi":"10.1111/jfpe.70662","DOIUrl":"https://doi.org/10.1111/jfpe.70662","url":null,"abstract":"<div>\u0000 \u0000 <p>Ash gourd peel waste represents a valuable but underutilized source of polyphenolic compounds with potent antioxidant properties. In the present study, a two-stage optimization strategy was developed to maximize polyphenol recovery from ash gourd peel powder through microwave-assisted extraction (MAE). In the first stage, the solvent mixture was optimized using a simplex lattice design. The optimum solvent proportion was identified as 29.4% ethanol, 36.4% water, and 34.2% acetone. In the second stage, the optimized solvent was utilized for MAE, and experimental design and optimization were performed using the response surface methodology (RSM). The RSM model predicted optimum extraction conditions at 600 W microwave power, 39.70 mL/g solvent-to-solid ratio, and 3.2 min extraction time, yielding 24.60 mg GAE/g TPC and 74.58% AA. Additionally, the RSM technique revealed that microwave power was the most significant factor affecting the extraction process. In contrast, ANN architectures (3–15–1 for TPC and 3–16–1 for AA) exhibited superior prediction performance compared to RSM, as evidenced by higher coefficients of determination and lower prediction errors. The ANN–GRA approach identified slightly modified optimum conditions of 600 W microwave power, 40 mL/g solvent-to-solid ratio, and 4 min extraction time, resulting in enhanced TPC (26.18 mg GAE/g) and AA (80.23%). These findings confirm the effectiveness of ANN–GRA as a robust tool for modeling and optimizing polyphenol extraction from ash gourd peel waste.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322479","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":"Optimization of Vacuum Frying of Carrot Chips Using Response Surface Methodology","authors":"Puletipalli Babu,&nbsp;Rajesh G. K.,&nbsp;Syed Mazar Ali,&nbsp;Avinash Kumar Jha,&nbsp;Deepanka Saikia","doi":"10.1111/jfpe.70617","DOIUrl":"https://doi.org/10.1111/jfpe.70617","url":null,"abstract":"<div>\u0000 \u0000 <p>Vacuum frying presents a promising low-temperature alternative to conventional frying, yielding fried snacks with substantially lower oil uptake, reduced formation of harmful compounds (e.g., acrylamide) and better retention of nutrients. Carrots (<i>Daucus carota</i> L.) are rich in β-carotene, vitamins, dietary fiber, and polyphenols that support human health. To harness these benefits in a crispy snack, we optimized the vacuum frying process for carrot chips using central composite RSM. Carrot strips were fried under vacuum at combinations of oil temperature (100°C–120°C), pressure (11–15 kPa) and time (16–20 min). The effects on key quality attributes such as moisture content, water activity, oil uptake, texture, color, and sensory quality were modeled. Regression models (<i>R</i>² ≥ 0.94) were obtained for each response. Results showed increasing frying temperature and time significantly reduced moisture and water activity while increasing oil content and hardness. Notably, optimal frying at 100°C, 11 kPa for 16 min produced chips with ~0.38% moisture, 11.3% oil, and 60% thickness expansion, with acceptable color and crispness. Vacuum fried carrots retained high levels of carotenoids and exhibited &lt; 10% oil content, echoing previous findings of minimal nutrient loss and ~94% acrylamide reduction under vacuum. The study demonstrates RSM's utility in predicting and balancing vacuum frying variables to produce high-quality carrot snacks. These results underscore vacuum frying's potential for healthier fried products, combining desirable sensory attributes with lower fat and harmful byproducts.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237473","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":"Optimization of Vacuum Frying of Carrot Chips Using Response Surface Methodology","authors":"Puletipalli Babu,&nbsp;Rajesh G. K.,&nbsp;Syed Mazar Ali,&nbsp;Avinash Kumar Jha,&nbsp;Deepanka Saikia","doi":"10.1111/jfpe.70617","DOIUrl":"https://doi.org/10.1111/jfpe.70617","url":null,"abstract":"<div>\u0000 \u0000 <p>Vacuum frying presents a promising low-temperature alternative to conventional frying, yielding fried snacks with substantially lower oil uptake, reduced formation of harmful compounds (e.g., acrylamide) and better retention of nutrients. Carrots (<i>Daucus carota</i> L.) are rich in β-carotene, vitamins, dietary fiber, and polyphenols that support human health. To harness these benefits in a crispy snack, we optimized the vacuum frying process for carrot chips using central composite RSM. Carrot strips were fried under vacuum at combinations of oil temperature (100°C–120°C), pressure (11–15 kPa) and time (16–20 min). The effects on key quality attributes such as moisture content, water activity, oil uptake, texture, color, and sensory quality were modeled. Regression models (<i>R</i>² ≥ 0.94) were obtained for each response. Results showed increasing frying temperature and time significantly reduced moisture and water activity while increasing oil content and hardness. Notably, optimal frying at 100°C, 11 kPa for 16 min produced chips with ~0.38% moisture, 11.3% oil, and 60% thickness expansion, with acceptable color and crispness. Vacuum fried carrots retained high levels of carotenoids and exhibited &lt; 10% oil content, echoing previous findings of minimal nutrient loss and ~94% acrylamide reduction under vacuum. The study demonstrates RSM's utility in predicting and balancing vacuum frying variables to produce high-quality carrot snacks. These results underscore vacuum frying's potential for healthier fried products, combining desirable sensory attributes with lower fat and harmful byproducts.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237472","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 Different Pre‐Heating Treatments on the Stability of Mung Bean Plant‐Based Milk and the Characteristics of Mung Bean Proteins","authors":"Yanting Hua, Zhenxing Shi, Yanyan Zhang, Xiao Yu, Baoqing Dun, Mei Yang, Yang Yao, Yingying Zhu","doi":"10.1111/jfpe.70640","DOIUrl":"https://doi.org/10.1111/jfpe.70640","url":null,"abstract":"ABSTRACT This study compared the colloidal stability of mung bean plant‐based milk (MBM) prepared with different thermal pre‐heating treatments (baking, stir‐frying, steaming, microwaving, and combined treatments) and associated their protein characteristics. Comprehensive analyses revealed that microwaving pre‐heating treatment (MM) conferred MBM a superior colloidal stability, demonstrated by no phase separation over 72 h, the highest soluble protein content (8.66 mg/mL), and the strongest negative zeta potential (−13.5 mV). Baking pretreated (BM) MBM achieved an optimal overall sensory acceptance (score = 7.93) on a 9‐point scale, attributed to favorable color (score = 7.04) and flavor (score = 7.2). BM mung bean protein (MBP) exhibited the highest solubility (3.52 mg/mL) and emulsifying activity index (EAI = 4.14 m 2 /g), while MM‐MBP possessed the highest emulsifying stability index (ESI = 87.27 min). The results of SDS‐PAGE indicated elevated basic 7S and legume‐like acidic subunits in BM‐MBP and MM‐MBP. These findings suggested that microwaving and baking pre‐heating treatments have high potential for improving the stability of MBM by modulating its protein solubility, structural properties, and interfacial behavior, offering a clean‐label strategy for plant‐based dairy alternatives.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305550","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":"Refractance Window Drying of Pineapple Puree for the Preparation of Fruit Leather: Influence of Process Parameters on Drying Kinetics and Quality","authors":"Divya Aggarwal,&nbsp;Hitesh Jethani,&nbsp;Umesh H. Hebbar","doi":"10.1111/jfpe.70614","DOIUrl":"https://doi.org/10.1111/jfpe.70614","url":null,"abstract":"<div>\u0000 \u0000 <p>Refractance window drying (RWD) is a fourth-generation thin-layer drying technique used for a variety of perishable foods. The objective of the present research work was to investigate the effect of drying temperature (50°C, 60°C, and 70°C) and puree thickness (2 and 4 mm) on the mass transfer and quality characteristics of RW-dried pineapple leather and comparing it with that of puree obtained by freeze-drying (FD). The findings exhibited that RWD of 4 mm thick pineapple puree at 70°C (RW 70–4 mm) significantly augmented the drying rate and moisture diffusivity (<i>D</i>_<i>eff</i>) by 1.5–2.4 times and 54.29%–63.56%, respectively in comparison to the RWD at 50°C and 60°C. Furthermore, RWD enhanced the activation energy for 4 mm thick pineapple puree (46.63 kJ/mol) by approximately 25% when compared to the 2 mm thickness (46.63 kJ/mol). Page model with higher <i>R</i>² (0.9875–0.9987) and lower SSE (0.0011–0.0219) and RMSE (0.0131–0.0370) values displayed the best fit for predicting the drying behavior. RWD of 4 mm puree at 70°C indicated the least color change (Δ<i>E</i> = 9.57 ± 1.68) with <i>L</i>* value (63.09 ± 0.52) closer to that of the FD sample (71.64 ± 0.01). In comparison to drying at low temperatures (50°C, 60°C), RWD at 70°C preserved the content of total phenolic compounds (336.07–359.20 mg-GAE/100 g), ascorbic acid (158.57–194.2 mg/100 g), and good retention of antioxidants (37.04%–38.77%) analogous to FD. RWD is an effective method for drying high moisture fruit puree in shorter duration than FD while retaining the quality attributes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173653","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":"Refractance Window Drying of Pineapple Puree for the Preparation of Fruit Leather: Influence of Process Parameters on Drying Kinetics and Quality","authors":"Divya Aggarwal,&nbsp;Hitesh Jethani,&nbsp;Umesh H. Hebbar","doi":"10.1111/jfpe.70614","DOIUrl":"https://doi.org/10.1111/jfpe.70614","url":null,"abstract":"<div>\u0000 \u0000 <p>Refractance window drying (RWD) is a fourth-generation thin-layer drying technique used for a variety of perishable foods. The objective of the present research work was to investigate the effect of drying temperature (50°C, 60°C, and 70°C) and puree thickness (2 and 4 mm) on the mass transfer and quality characteristics of RW-dried pineapple leather and comparing it with that of puree obtained by freeze-drying (FD). The findings exhibited that RWD of 4 mm thick pineapple puree at 70°C (RW 70–4 mm) significantly augmented the drying rate and moisture diffusivity (<i>D</i>_<i>eff</i>) by 1.5–2.4 times and 54.29%–63.56%, respectively in comparison to the RWD at 50°C and 60°C. Furthermore, RWD enhanced the activation energy for 4 mm thick pineapple puree (46.63 kJ/mol) by approximately 25% when compared to the 2 mm thickness (46.63 kJ/mol). Page model with higher <i>R</i>² (0.9875–0.9987) and lower SSE (0.0011–0.0219) and RMSE (0.0131–0.0370) values displayed the best fit for predicting the drying behavior. RWD of 4 mm puree at 70°C indicated the least color change (Δ<i>E</i> = 9.57 ± 1.68) with <i>L</i>* value (63.09 ± 0.52) closer to that of the FD sample (71.64 ± 0.01). In comparison to drying at low temperatures (50°C, 60°C), RWD at 70°C preserved the content of total phenolic compounds (336.07–359.20 mg-GAE/100 g), ascorbic acid (158.57–194.2 mg/100 g), and good retention of antioxidants (37.04%–38.77%) analogous to FD. RWD is an effective method for drying high moisture fruit puree in shorter duration than FD while retaining the quality attributes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173911","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":"Calibration and Validation of Viscoelastic Contact Models in Collision Simulations of Pickled Radishes by DEM","authors":"Jindong Feng,&nbsp;Hong Chen,&nbsp;Qisheng Tang,&nbsp;Xueyi Xia","doi":"10.1111/jfpe.70613","DOIUrl":"https://doi.org/10.1111/jfpe.70613","url":null,"abstract":"<div>\u0000 \u0000 <p>Accurate simulation of viscoelastic collision behavior is a key technology for addressing the challenge of collision posture adjustment in automated pickled radish processing. This study determined the coefficient of restitution (0.17–0.32) of pickled radishes through free-fall experiments. Based on the discrete element method (DEM) approach, this study systematically compared six viscoelastic normal contact models: Hunt–Crossley (HC), Lee and Herrmann (LH), Lichtensteiger (Li), Flores (F), Kuwabara and Kono (KK), and Tsuji (Ts). Results indicate that the Tsuji model best matches experimental data in predicting contact duration, rebound velocity, and peak contact force, establishing it as the optimal model for simulating pickled radish collisions. Further simulations reveal that increasing the geometric radius enhances peak contact force but shortens contact duration. Based on the Tsuji model, the coefficient of restitution decreases linearly with increasing impact velocity. In tangential collisions, a critical impact angle (<i>θ</i> = 55°) exists: angles below this threshold exhibit a slip-to-roll transition, while angles above result in pure sliding. This study provides key parameters and model selection criteria for simulating pickled radish collisions, offering theoretical guidance for food processing equipment design.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173908","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}