Journal of Food Science最新文献

{"title":"UPLC/HR-ESI-MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti-inflammatory, and anti-arthritic effects.","authors":"Dina Atef Waly, Aisha Hussein Abou Zeid, Reda Sayed Mohammed, Sherifa Fahmy Moustafa, Ali Mahmoud El-Halawany, Kawkab A Ahmed, Amany Ameen Sleem, El-Sayeda Ahmed El-Kashoury","doi":"10.1111/1750-3841.17468","DOIUrl":"10.1111/1750-3841.17468","url":null,"abstract":"<p><p>Eriobotrya japonica Lindl. (Loquat) fruit is a subtropical edible fruit originally from China. It grows well in Egypt, but it is not widely known. In the current study, the fruit was extracted with 80% ethanol to get the total ethanol extract (TEE). A part of which was fractionated by dichloromethane to yield polar and nonpolar fractions (PF and NPF). The antioxidant and anti-inflammatory activities of the TEE were in vitro evaluated. The complete Freund's adjuvant (CFA) arthritis model was used to explore the in vivo biological assessment of the anti-arthritic properties in vivo of the TEE, PF, and NPF of the fruit. Additionally, the inspected limbs detached from all animals were subjected to histological inspection. Moreover, GC/MS analysis of the unsaponifiable (USF) and saponifiable (SF) fractions of the NPF was performed. Furthermore, 64 metabolites from various chemical classes were identified using UHPLC/HR-MS/MS analysis of the TEE of the fruit in both positive and negative ionization modes. The positive ionization mode of loquat fruit allowed for the first time the detection of two kinds of lyso-glycerophospholipids (Lyso-GPLs): lyso-glycerophosphoethanolamines (Lyso-PtdEtn) and lyso-glycerophosphocholines (Lyso-PtdCho). The fruit extracts exhibited a notable in vivo anti-arthritic activity by decreasing paw thickness in the treated rats and adjusting the inflammatory mediators. The TEE showed the highest anti-arthritic activity, followed by the PF that showed an observed activity, while the NPF exhibited the lowest activity. Histopathological findings showed a marked improvement in the arthritic condition of the excised limbs. Thus, E. japonica fruit may be considered as a promising natural antioxidant and anti-arthritic agent.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9879-9900"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trypsin from digestive tract of harpiosquillid mantis shrimp: Molecular characteristics and the inhibition by chitooligosaccharide and its catechin conjugate.","authors":"Mallikarjun Chanchi Prashanthkumar, Umesh Patil, Ajay Mittal, Jirakrit Saetang, Bin Zhang, Soottawat Benjakul","doi":"10.1111/1750-3841.17520","DOIUrl":"10.1111/1750-3841.17520","url":null,"abstract":"<p><p>Trypsin from the digestive tract of harpiosquillid mantis shrimp (HMS) was purified using ammonium sulfate precipitation and a soybean trypsin inhibitor-CNBr-activated Sepharose 4B affinity column. The purified trypsin (PTRP-HMS) had a purity of 30.4-fold, and a yield of 14.5% was obtained. PTRP-HMS had the molecular weight of 23.0 kDa as examined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and only one isoform was detected by native-PAGE. Its optimal temperature and pH were 55°C and 8.5, respectively. TLCK almost completely inhibited the activity of trypsin. The PTRP-HMS had a Michaelis-Menten constant (K_m) and catalytic constant (K_cat) of 0.87 mM and 13.04 s^-1, respectively, toward Nα-benzoyl-l-arginine 4-nitroanilide hydrochloride. When chitooligosaccharide (COS) and COS-catechin (COS-CAT) conjugates were examined for inhibition toward the PTRP, the latter exhibited higher efficacy in inhibiting the trypsin. Both COS and COS-CAT conjugate showed mixed-type inhibition kinetics. As a consequence, COS and COS-CAT conjugate could be used as natural additives for inhibiting trypsin in whole HMS, thus retarding the softening and lengthening the shelf-life of HMS during the iced storage. PRACTICAL APPLICATION: Harpiosquillid mantis shrimp (HMS) is of high demand due to its delicacy. However, its meat undergoes rapid softening within 2-3 days when stored in ice. Understanding causative proteolytic enzymes, especially trypsin from digestive tract, paves a way for preventing their negative impact on HMS eating quality. Employment of safe inhibitors, for example, chitooligosaccharide (COS) or COS conjugated with catechin, could inhibit HMS trypsin. Overall, softening of whole HMS containing trypsin in its digestive tract can be impeded, especially when treated with COS-CAT. This finding is beneficial for the HMS local vendor or exporter, in which HMS quality can be maintained.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"10283-10293"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Jerked beef as an ultraprocessed convenience food: Desalting strategies to minimize the impact on lipid and protein oxidation.","authors":"Jéssica Moreira de Carvalho, Leila Moreira de Carvalho, Thayse Cavalcante da Rocha, Mércia de Sousa Galvão, Mayka Reghiany Pedrão, Ana Lúcia da Silva Côrrea Lemos, Marta Suely Madruga","doi":"10.1111/1750-3841.17464","DOIUrl":"10.1111/1750-3841.17464","url":null,"abstract":"<p><p>Jerked beef (JB) is a high-protein convenience food but shows high degree of oxidation owing to its severe ultraprocessing. This study aimed to investigate the effect of desalting processes on oxidative stability of JB. JB were submitted to five desalting procedures: immersion in water at room temperature for 12 h without changing the water (AT12); immersion in water at room temperature for 12 h followed by boiling for 30 min and changing the water between the two procedures (AT12 + C30); immersion in boiled water for 10, 20, and 30 min (C10, C20, and C30, respectively). The desalted JB samples were refrigerated (vacuum packed and stored at 1 ± 1°C) and analyzed at 0 and 60 days. The samples without desalting were used as a control group. AT12 samples had the lowest lipid oxidation (0.05 and 0.07 mg of MDA kg^-1, at T60 and T0, respectively). AT12 + C30 had the lowest NaCl content (2.8 and 3.3 g 100 g^-1, at T0 and T60, respectively). C10, C20, and C30 showed a lower level of total carbonyls (p < 0.05) (0.04-0.13 nmol mg^-1 protein), compared to control (0.53-0.93 nmol mg^-1 protein in T0 and T60, respectively). Only boiled, desalted meats showed the volatile compound benzaldehyde. Higher concentration of monounsaturated, polyunsaturated, and total unsaturated fatty acids in JB desalted only in boiling water (C10, C20, and C30), compared to control (p < 0.05). AT12 is the best process to use, with regards to lipid oxidative stability, hardness, and NaCl content. Therefore, we conclude that it is possible to offer commercially desalted JB, as a convenience ultraprocessed product. PRACTICAL APPLICATION: Lipid oxidation is accelerated when desalting jerked beef (JB) with boiling water. Desalted JB in boiling water had detectable concentrations of benzaldehyde. •Desalting in water at 25°C/12 h resulted in JB with better oxidative stability.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"10317-10328"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks.","authors":"Olivia Caro-Hernández, Ernesto Aguilar-Palazuelos, Roberto Gutiérrez-Dorado, José Caro-Corrales, Noelia Jacobo-Valenzuela, Marco Carrazco-Escalante, Rosalina Iribe-Salazar, Yessica Vázquez-López, Felícitas Pacheco-Plata, Irma Leticia Camacho-Hernández","doi":"10.1111/1750-3841.17509","DOIUrl":"10.1111/1750-3841.17509","url":null,"abstract":"<p><p>Sweet potatoes have been the focus of study due to their nutritional content, as they are considered a food that can help reduce malnutrition owing to their energy contribution. In addition, they serve as a source of other compounds with biological activity that can offer health benefits. The objective of this research was to evaluate the effect of baking temperature on the physicochemical properties and bioactive compounds of sweet potato snacks and to analyze the kinetics for these variables during the process as a function of temperature and time. Fracturability (F), water activity (a_w), color variables (L^*, a^*, and b^*), total color difference (ΔE), ascorbic acid (AA), phenolic compounds (PC), and total carotenoids (TC) of raw and baked sweet potatoes at 100, 120, and 140°C were measured. The kinetics of moisture content ratio (X/X₀), fracturability (F), water activity (a_w), and total color difference (ΔE) were set up. Physicochemical analysis showed that higher baking temperatures led to softer texture with reduced water activity and significant color changes. Bioactive compounds: AA, PC, and TC exhibited a reduction with temperature. Despite these temperature-induced reductions, significant retention of AA and partial retention of PC and TC for these nutrient and antioxidants were achieved. Kinetic analysis emphasized the dynamic nature of physicochemical transformations during baking, providing valuable insights for both the food industry and consumer acceptance. PRACTICAL APPLICATION: Comprehending the kinetics of quality variables allows to understand the changes occurring in the food during the baking process. This knowledge enables the development of more efficient and controlled baking processes for producing healthier sweet potato snacks with characteristics that harmonize with consumers' preferences.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8569-8580"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142724371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of the impact of quinoa protein modification on silver carp surimi gel quality and its utilization in 3D printing.","authors":"Weiping Zhao, Jiaqi Liu, Yue Wang, Qinggang Xu, Ge Han, Sangeeta Prakash, Xiuping Dong","doi":"10.1111/1750-3841.17507","DOIUrl":"10.1111/1750-3841.17507","url":null,"abstract":"<p><p>This study aims to investigate the effects of different modified quinoa proteins (MQP) on the gel quality of silver carp surimi, as well as to explore their feasibility for three-dimensional (3D) printing. Five different methods were employed to modify quinoa protein, water bath (WB), microwave (MW), ultrasonic (US), microwave followed by ultrasonic (M-U), and ultrasonic followed by microwave (U-M), to prepare compound surimi gels (MQPs). The results showed that the addition of quinoa protein improved the gel quality of surimi, while the MQP had an even better effect on enhancing the gel quality. Among them, QP modified by US exhibited a smoother surface, with an expressible water content of 9.78%, gel strength of 22.26 N·mm, and hardness of 27.59 N. The addition of all MQP reduced the cooking loss of surimi, promoted the formation of bound water, and enhanced the G' and G″ values of MQPs. The characterization of MQP based on molecular driving force revealed that the addition of MQP enhanced the hydrophobic interactions within the surimi gel. This improvement is attributed to the structural changes in quinoa protein induced by the modification process, where the exposure of a large number of hydrophobic groups to water facilitated the formation of a more uniform network structure among the surimi proteins. Additionally, feasibility research on 3D printing of compound products was conducted, revealing that all MQPs exhibited good support and surface smoothness, making them suitable for applications in the field of food 3D printing. PRACTICAL APPLICATION: This study investigated the effects of quinoa protein addition on the physical properties and mechanism of silver carp surimi under different modification methods, as well as the feasibility of 3D printing. The results demonstrated that incorporating modified quinoa protein improved the quality of the surimi gel. This research expands the range of surimi products and provides a theoretical foundation for the development and production of plant protein-surimi compound products. Additionally, it contributes theoretical insights into the characteristic application of quinoa protein.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9543-9558"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142724385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid detection of poultry meat quality using S-band to KU-band radio-frequency waves combined with machine learning-A proof of concept.","authors":"Aftab Siddique, Ashish Gupta, Jason Sawyer, Laura J Garner, Amit Morey","doi":"10.1111/1750-3841.17549","DOIUrl":"10.1111/1750-3841.17549","url":null,"abstract":"<p><p>Rapid changes in consumer preferences for high-quality animal-based protein have driven the poultry industry to identify non-invasive, in-line processing technologies for rapid detection of muscle meat quality defects. At production plants, technologies like radio-frequency waves (RF waves) can identify and separate myopathy-conditioned meat, reducing misclassification errors due to human fatigue and inexperience. Previous studies have shown that advanced diagnostic tools combined with complex data analytics, such as support vector machines (SVMs) and backpropagation neural networks (BPNNs), can classify chicken breast myopathies post-deboning. This study demonstrates RF wave use for myopathy detection at four processing stages. Using 107 (48-day old) broilers, RF wave data in amplitude and phase were collected from live birds, pre-chilled without giblets (WOGs), post-chilled WOGs, and freshly deboned fillets (3-3.5 h post-slaughter) and examined by hand-palpation for woody breast categories (1-normal; 2-moderate; 3-severe). Data preprocessing involved false discovery rate and predictor analysis to identify specific signature frequencies and develop classification models using supervised machine learning (ML) algorithms. Variable clustering analysis identified seven to eight different frequencies at various processing stages. Preprocessed data with identified signature frequencies were used to develop classification models using BPNN and SVM. BPNN demonstrated superior classification accuracy compared to SVM, with accuracy ranges from 90.0% to 96.1% for live birds, 78.9% to 97.1% for pre-chilled WOGs, 82.1% to 95.9% for post-chilled WOGs, and 94.2% to 98.2% for deboned fillets. Integrating specific RF range devices or sensors with supervised ML algorithms like SVM and BPNN in poultry processing can effectively detect muscle myopathies at different processing steps during in-line processing.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9608-9621"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142724470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colloidal state-based studies on the chloride salts of magnesium- and calcium-induced coagulation of soymilks.","authors":"Qianru Li, Yufei Hua, Xingfei Li, Xiangzhen Kong, Caimeng Zhang, Yeming Chen","doi":"10.1111/1750-3841.17498","DOIUrl":"10.1111/1750-3841.17498","url":null,"abstract":"<p><p>Chloride salts (MgCl₂ and occasionally CaCl₂) coagulation of the heated soymilks is the key step in manufacturing traditional tofu. In this study, colloidal state diagrams were constructed first, and then the effects of processing parameters, including coagulant concentration, preheating intensity, protein concentration, and coagulation temperature as well as the intrinsic properties (phytate concentration) on the microstructure, protein coagulability, and water holding capacity (WHC) were investigated to gain an overall framework understanding of the Mg²⁺ and Ca²⁺ coagulated soymilk process. As the variables changed, the coagulated soymilks displayed one of the following states: colloidal suspension, flocs, weak gel, and strong gel. The microstructures of the coagulated systems also changed to different features with the variation in processing parameters and phytate concentrations. Several interesting results were obtained. It was found that the transformations from colloidal suspension to gel state were usually corresponding to the increase of particle size, the decrease of porosity, and a sharp increase in protein coagulability. The colloidal states of Mg²⁺ and Ca²⁺ coagulated soymilks were usually different, but their microstructures were similar. With the increase of protein concentration, the protein coagulability decreased but the WHC was enhanced. The presence of high phytate contents led to form small protein agglomerates, which resulted in worse protein coagulation and WHC. It is expected that this study will deepen the understanding of chloride salts coagulation process.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8555-8568"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure.","authors":"Xiao Zhao, Jing-Jing An","doi":"10.1111/1750-3841.17598","DOIUrl":"10.1111/1750-3841.17598","url":null,"abstract":"<p><p>Three low molecular weight (LMW) sweeteners (D-tagatose, erythritol, and trehalose) were studied in yoghurt formulations to investigate their effects on syneresis, rheological properties, water distribution, and microstructural characteristics. The results indicated that trehalose improved syneresis, the fermentation process, and rheological properties compared to yoghurt fortified with sucrose, while D-tagatose and erythritol demonstrated the opposite effects on fermentation. With the addition of LMW sweeteners, the apparent viscosity and frequency sweep of yoghurt increased, with trehalose showing a better effect than sucrose or the other two LMW sweeteners. The water distribution, as indicated by T₂ relaxation time, was also significantly improved with trehalose. Electron microscopy results showed that the three LMW sweeteners decreased the porous structure of the yoghurt gel and enhanced protein aggregation, leading to a denser network. Fourier-transform infrared spectroscopy results demonstrated that trehalose increased the disorder of hydrocarbon chains, the vibrations of N-H and C-N groups, and the C-O stretching, promoting the formation of casein/trehalose complexes, which improved the gel syneresis of yoghurt containing trehalose. Those results suggest that trehalose could be used as a novel sweetener to replace sucrose in dairy products. PRACTICAL APPLICATION: This study investigated the rheological, gel syneresis, water distribution, and microstructural properties of yoghurt with three LMW sweeteners and found that yoghurt supplemented with trehalose significantly improved syneresis and the structure of casein micelles through increased hydroxyl groups. Trehalose can potentially be used trehalose as a yoghurt stabilizer for dairy production, enhancing gel syneresis properties.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8746-8757"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 rapid, non-destructive, and accurate method for identifying citrus granulation using Raman spectroscopy and machine learning.","authors":"Rui Liu, Yuanpeng Li, Tinghui Li, Ping Liu, Wenchang Huang, Lingli Liu, Rui Zeng, Yisheng Hua, Jian Tang, Junhui Hu","doi":"10.1111/1750-3841.17558","DOIUrl":"10.1111/1750-3841.17558","url":null,"abstract":"<p><p>Citrus fruits are widely consumed for their nutritional value and taste; however, juice sac granulation during fruit storage poses a significant challenge to the citrus industry. This study used Raman spectroscopy coupled with machine learning algorithms to rapidly, non-destructively, and precisely detect citrus granulation. The investigation analyzed 969 Raman spectral data points, comprising 714 non-granulated and 255 granulated citrus samples. Following logistic regression, decision tree, and partial least squares discriminant analyses, the optimal model was refined using principal component analysis, a successive projection algorithm, and a competitive adaptive reweighted sampling algorithm (CARS). The identified characteristic Raman peaks at certain wavenumbers were used as input data for the classification model, revealing differences in the water, ferulic acid, and sugar contents between granulated and non-granulated samples. The partial least squares discriminant classification model achieved an accuracy rate of 0.997, recall rate of 0.994, and F-fraction of 0.996 after preprocessing the standard deviation data and selecting 22 optimal principal components. The critical peaks extracted from the citrus Raman spectra were those at wavenumbers of 1580 and 1661 cm^-1. The classification model based on combined second derivative-CARS-partial least squares discriminant analysis exhibited the best performance, achieving 100% accuracy for all test sets. The proposed method provides a scientifically robust and reliable means of assessing the quality of an entire citrus crop. Reduced wastage and economic losses, and the related environmental effects of food waste. PRACTICAL APPLICATION: The proposed methods can determine if citrus fruit has become granulated during storage. Additionally, they provide technical support for screening granulated citrus in a pipeline, thereby providing a more scientific and reliable classification of the quality of a citrus crop.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9354-9368"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of thermophysical properties of the temperature profile created on peach by microwave energy.","authors":"Muhammed Tasova, Hakan Polatcı, Mehmetcan Olgac","doi":"10.1111/1750-3841.17584","DOIUrl":"10.1111/1750-3841.17584","url":null,"abstract":"<p><p>Microwave energy is based on creating heat in the structure by creating vibrations in the moisture in the product used. In drying processes, drying kinetics, energy consumption, quality, and so on features are evaluated based on the temperature equivalent of the heat created by the heat source in the product. For this reason, the temperature value formed in the product in microwave drying processes is important. In this study, the effects of microwave drying powers (180, 540, 720, and 900 W) on the surface temperature profile, drying kinetics, thermophysical properties, and color values of peach slices were investigated. For drying processes performed at 180, 540, 720, and 900 W microwave powers, the surface temperatures of peach slices were 34.5-83.40, 49.60-89.60, 55.90-94.06, and 68.20-145.20°C, respectively. Effective diffusion values varied between 1.01 × 10^-7 and 2.12 × 10^-7, and the activation energy value was measured as 20.73 kJ/mol. Specific heat values varied between 871.62 and 838.21 J/kg K, density values varied between 839.41 and 697.93 kg/m³, thermal diffusivity values varied between 5.69 × 10^-7 and 2.344 × 10^-7 m²/s and thermal conductance values ranged between 0.44 and 0.08 W/m K. As compared to the fresh fruits, the best color values of dried material were achieved at 720 W microwave power. It is recommended to determine the microwave drying power value well and to determine the drying kinetic properties of each agricultural product specifically for the product.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9369-9378"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}