Innovative Food Science & Emerging Technologies最新文献

{"title":"Influence of low voltage electrostatic field combined with microporous packaging on the quality and physiological metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica)","authors":"Yuanzhi Qi ,&nbsp;Fengyi Liu ,&nbsp;Mengxuan Cao ,&nbsp;Jing Zhou ,&nbsp;Fang Duan ,&nbsp;Jun Wang","doi":"10.1016/j.ifset.2025.104053","DOIUrl":"10.1016/j.ifset.2025.104053","url":null,"abstract":"<div><div>Broccoli (<em>Brassica oleracea</em> L. var. <em>italica</em>) is prone to begin the senescence process because of cutting and improper storage during post-harvest handling. This study aimed to improve the quality and overall acceptance of fresh-cut broccoli to reduce losses by integrating low voltage electrostatic field (LVEF) with microporous modified atmosphere packaging (MAP-M). The research findings indicated that LVEF effectively preserved color, reduces respiration rate, and controlled relevant enzyme activities. Furthermore, MAP-M not only ensured broccoli moisture preservation but also overcame the limitations of film materials to anaerobic respiration. The results demonstrated that the combined effect of LVEF and MAP-M could minimize odor generation in fresh-cut broccoli, regulate phenols metabolism enzymes, maintaine membrane integrity (47.18 %), and suppress the activity of cell wall-degrading enzymes to maintain cell wall components (49.97 %). The innovative technology of LVEF and MAP-M could extend the shelf life of fresh-cut broccoli stored at 4 °C, increasing its shelf-life from 4 days to over 10 days. Therefore, the LVEF+MAP-M treatment offers a superior preservation strategy for prolonging storage life and maintaining the nutritional quality of fresh-cut vegetables.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104053"},"PeriodicalIF":6.3,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144084105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI technology in smart drying of foods: A critical review of research and applications","authors":"Zhe Wang ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Jiacong Lin ,&nbsp;Dongxing Yu","doi":"10.1016/j.ifset.2025.104052","DOIUrl":"10.1016/j.ifset.2025.104052","url":null,"abstract":"<div><div>Artificial intelligence (AI) and sensor technology will be the focus of future research on the intelligence of the food processing industry. The integration of AI and sensor technologies in the food drying industry can help visualize highly nonlinear, complex, and dynamically changing food drying processes to fully understand the drying kinetics and guide the optimization of the drying process. This review systematically summarizes the application of various AI technologies in food drying and presents several potential applications and limitations of various advanced AI combined with sensors (Electronic nose, Computer vision, Hyperspectral imaging etc.) for the real-time monitoring of food drying processes. In addition, according to the characteristics of different food drying processes, applicable AI technology and related sensor technology are summarized. Finally, the application and prospects of AI combined with 5G and IoT technologies for online real-time monitoring of food drying are discussed, with the aim of providing a new research direction in this field. Appropriate AI technology combined with sensor technology for different drying methods and food materials can process a large amount of characteristic data in real time, significantly reduce the calculation time and improve the prediction accuracy, optimize process parameters, improve the quality of dried food, and maximize energy saving. AI and sensor technologies have a bright future for the online real-time monitoring of food drying.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104052"},"PeriodicalIF":6.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch","authors":"Qing Guo ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Luming Rui","doi":"10.1016/j.ifset.2025.104047","DOIUrl":"10.1016/j.ifset.2025.104047","url":null,"abstract":"<div><div>This work studied the effects of electric field (EF)-assisted treatment on the quality of arrowheads during freeze-thaw cycle (FTC), and the structural characteristics and physicochemical properties of arrowhead starch were emphatically investigated. The changes in color and hardness of the arrowheads indicated that EF-assisted treatment mitigated quality deterioration by reducing FTC-induced cold damage. For the structural and physicochemical properties of arrowhead starch, the size of starch granules, amylopectin/amylose ratio, and crystalline increased after FTC treatment, resulting in enhanced thermal stability and high resistant starch content. FTC treatment decreased molecular weight and weakened the hydrophilic interaction of arrowhead starch. EF-assisted treatment effectively minimized structural and physicochemical changes in arrowhead starch, which was in favor maintain their initial status. This study demonstrated that EF-assisted treatment has positive effects on maintaining arrowhead starch structures and arrowhead quality during FTC.</div></div><div><h3>Industrial relevance</h3><div>Electric field as a novel processing technology is promising in maintaining the quality of fresh foods during freezing and thawing. This work indicated that electric field-assisted treatment greatly reduced the mechanical damage of ice crystal on arrowhead and inhibited the structural variations of arrowhead starch, providing a good strategy for the preservation of agricultural products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104047"},"PeriodicalIF":6.3,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143936254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of nixtamalization time and solid-state fermentation on masa starch: Morphology, structure, and physicochemical properties","authors":"Cecilia Martinez-Ortiz ,&nbsp;Oscar Y. Barron-Garcia ,&nbsp;Mario E. Rodriguez-Garcia ,&nbsp;Eduardo Morales-Sánchez ,&nbsp;Mar Villamiel ,&nbsp;Marcela Gaytán-Martínez","doi":"10.1016/j.ifset.2025.104038","DOIUrl":"10.1016/j.ifset.2025.104038","url":null,"abstract":"<div><div>In this paper, the effect of two cooking times of nixtamalization (30 and 90 min) and solid-state fermentation masa was investigated. The morphological analysis of the starch grains showed that longer nixtamalization times (90 min) lead to greater damage. The reducing sugars content increased 5.9 times at 90 min compared to 30 min nixtamalization during solid-state fermentation (SSF). The pH value at the end of SSF was below 4.5 for both nixtamalization times. In terms of the thermal properties, it was observed that at 90 min of nixtamalization, the starch granules presented greater gelatinization degree (50.94 %). Furthermore, in the SSF decreased maximum viscosity 4.8 times at 90 min than 30 min. The X-ray diffraction pattern showed nanocrystals with orthorhombic crystal structure in starch, relative crystallinity decreased at 0.9354 and 0.876 in the 30 and 90 min of nixtamalization respectively with SSF. Finally, infrared spectrum, changes were observed in the starch groups of the masa. In conclusion, the nixtamalization time changed the morphology, the production of reducing sugars and lactic acid, thermal properties, and viscosity during SSF, possibly due to the changes that the starch undergoes, making it more susceptible to the enzymatic activity of the microorganisms as lactic acid bacteria mainly.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104038"},"PeriodicalIF":6.3,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143936255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization","authors":"Fuangfah Punthi ,&nbsp;Rizka Mulyani ,&nbsp;Chao-Kai Chang ,&nbsp;Prakoso Adi ,&nbsp;Mohsen Gavahian ,&nbsp;Bara Yudhistira ,&nbsp;Ratna Sari Listyaningrum ,&nbsp;Kuan-Chen Cheng ,&nbsp;Chih-Yao Hou ,&nbsp;Chang-Wei Hsieh","doi":"10.1016/j.ifset.2025.104046","DOIUrl":"10.1016/j.ifset.2025.104046","url":null,"abstract":"<div><div>The limitations of traditional extraction methods in terms of efficiency and environmental sustainability have highlighted the urgent need for advancements in extraction technology. <em>Pleurotus ostreatus</em> (oyster mushroom), a functional mushroom known for its antioxidant properties, was investigated for its potential in nutraceutical and food applications. This study evaluates the extraction efficiency, structural integrity, bioactivity, and energy efficiency of <em>Pleurotus ostreatus</em> polysaccharides obtained through eco-friendly, non-thermal techniques known to enhance mass transfer and disrupt cell wall structures. These include ultrasound-assisted extraction (UAE), plasma-assisted extraction (PAE), and plasma pretreatment-ultrasound extraction (PPUE), in comparison to conventional hot water extraction (HWE). PPUE, under optimal conditions (1 min plasma pretreatment and 30 min ultrasound), achieved the highest crude polysaccharide yield (12.0 %), surpassing PAE, UAE, and HWE by 23.7 %, 57.5 %, and 72.4 %, respectively. PPUE also exhibited superior energy efficiency (975.6 kJ/g), indicating lower energy consumption per unit of extracted polysaccharide. Additionally, it showed enhanced water solubility index (65.7 %) and water holding capacity (4.66 g/g), alongside the highest total phenolic content (67.07 μg GAE/g) and antioxidant activity (ABTS, 81.5 %), reflecting its ability to preserve functional compounds effectively. Structural analyses revealed that PPUE synergistically combines oxidative cleavage by plasma-generated reactive oxygen and nitrogen species with ultrasound cavitation, thereby enhancing cell wall disruption, permeability, mass transfer, and polysaccharide release. Kinetic modeling confirmed that PPUE follows a two-site extraction mechanism, effectively balancing rapid desorption and controlled diffusion. While this study demonstrates PPUE as a promising and energy-efficient extraction method, further investigation is recommended to validate its applicability across other bioresources and to scale-up for industrial applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104046"},"PeriodicalIF":6.3,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leaf protein concentrate from cauliflower leaves: Effect of filtration and stabilizing solution on extraction and physio-chemical properties","authors":"Kinjal A. Furia ,&nbsp;Peter J. Torley ,&nbsp;Mahsa Majzoobi ,&nbsp;Connor Balfany ,&nbsp;Asgar Farahnaky","doi":"10.1016/j.ifset.2025.104037","DOIUrl":"10.1016/j.ifset.2025.104037","url":null,"abstract":"<div><div>This study aimed to investigate the potential of cauliflower leaf-by-product as a renewable protein source through comprehensive physio-chemical analysis. The objectives were to evaluate the effect of alkaline acid precipitation method along with stabilizing solution (NaCl, ethylenediaminetetraacetic acid [EDTA] and sodium metabisulphite) concentrations (5, 10, and 15 %; 5 % water as control) and sieve filtration (124 μm) on the properties and yield of cauliflower leaf protein concentrates (CAU-LPCs). The fresh cauliflower leaves have a moisture content of 88.74 %. After drying the moisture content of dry leaves reduced to 11.26 % and had a crude protein content of 19.81 %. Particle size distribution of cauliflower leaf juice was influenced by stabilizing solution concentration and sieve filtration. The combination of stabilizing solution and sieve filtration significantly influenced particle size distribution of LPCs. Protein mass balance analysis revealed significant losses during processing, particularly after sieve filtration and centrifugation of alkaline leaf juice. Moisture content of CAU-LPCs ranged from 3 to 4.5 %. Colour analysis showed significant differences based on stabilizing solution and filtration, impacting consumer acceptability. Sieve filtration reduced yield of CAU-LPCs, while stabilizing solution had no significant effect. Protein content was higher in filtered samples (62.44 %), with a plateau observed beyond 5 % stabilizing solution concentration. Zeta potential analysis showed differences between filtered and non-filtered samples. Protein solubility increased with pH, with lower solubility observed in sieve filtered samples. Thermal analysis indicated denaturation peak temperatures ranging from 60.23 to 62.83 °<em>C. SEM</em> images revealed a structured, multi-layered morphology influenced by processing conditions. These insights contribute to understanding of how extraction parameters impact CAU-LPC properties, offering a promising avenue for scalable industrial protein production from underutilized green biomass.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104037"},"PeriodicalIF":6.3,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143936256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensitivity analysis of system condition, sample structure, and material property to radio frequency heating characteristics of multi-component rice using computer simulation","authors":"Yingqi Tian ,&nbsp;Mengge Li ,&nbsp;Jinsong Zhang ,&nbsp;Dongsheng Hu ,&nbsp;Rui Li ,&nbsp;Hosahalli Ramaswamy ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2025.104036","DOIUrl":"10.1016/j.ifset.2025.104036","url":null,"abstract":"<div><div>To accommodate the varying combinations of proportions, dosages, and flavors of multi-component rice products, a previously established computer model was used to systematically analyze the influence of three types of factors (system parameter, sample structure, and material property) on the radio frequency (RF) heating characteristics in a multi-component rice sample. The results demonstrated that the highest sensitivity (84.8%) to the volumetric heating rate (<em>HR</em>) was found with the sample height with ±20% variation. Electrode gap, loss factor (<em>ε</em><em>\"</em>), and sample height all showed influences on the temperature uniformity index (<em>TUI</em>) above 30%. In addition, a high negative correlation was noted with equal degree between <em>HR</em> and <em>TUI</em> under the variation of the sausage diameter, which was contrary to most of the other parameters. This could be attributed to the enhanced and uniform absorption of RF energy by the whole sample, resulting in a more consistent heat generation. A controllable and adjusted <em>TUI</em> was achieved under a relatively constant <em>HR</em> in simulation with the rotation of the sausage cylindrical generatrix. The combination of the high sensitivity of the sample height and the positive effects of two aforesaid types of internal component shape was conducive to the subsequent scheme design to further improve the overall heating effect. The systematic sensitivity analysis for multi-component rice in this study could provide a theoretical basis and directional guidance for parameter optimization studies in RF heating treatments of other types of heterogeneous foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104036"},"PeriodicalIF":6.3,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 smoke processing on the proteins and volatile compounds and their interactions in skipjack tuna","authors":"Wenjin Hu ,&nbsp;Tiantian Zhao ,&nbsp;Chenchen Cao ,&nbsp;Yinghui Long ,&nbsp;Jiabao Zheng ,&nbsp;Menglan Huo ,&nbsp;Guochang Huo ,&nbsp;Weizheng Sun ,&nbsp;Guowan Su","doi":"10.1016/j.ifset.2025.104035","DOIUrl":"10.1016/j.ifset.2025.104035","url":null,"abstract":"<div><div>Characterizing the correlation between protein structure and flavor features is crucial for maintaining the quality of smoked skipjack tuna meat during freezing, heating, smoking, steaming, and slicing. This study provides a comprehensive analysis of protein structure, including sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR). The volatile flavor compounds (VFCs) were tentatively identified using Gas chromatography-mass spectrometry (GC–MS). Partial Least Squares Regression (PLSR) analysis was employed to demonstrate the correlation between VFCs and proteins. The results of free-sulfhydryl content and solubility analyses revealed that proteins underwent aggregation during the process due to the formation of disulfide bonds and cross-linking with smoke compounds. The results of SDS-PAGE further indicated that the proteins with molecular weights ranging from 45 to 140 kDa interacted with smoke compounds during the smoking stage. The FTIR results revealed that hydrogen bonding and hydrophobic interactions were the dominant factors in the processing. Except for the smoking stage, the thermal stability of skipjack tuna meat diminished in all processing stages. A total of 121 VFCs were identified, with phenols and pyrazines notably appearing during the smoking stage due to wood smoke decomposition. The PLSR analysis suggested that the free sulfhydryl groups are primarily responsible for the alterations in VFCs during the heating process, while changes in VFCs during smoking are mainly influenced by hydrogen bonding. The findings offer a comprehensive perspective on the alterations in protein structure that influence the formation of VFCs during processing, thereby expanding the applications of smoked skipjack tuna.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"103 ","pages":"Article 104035"},"PeriodicalIF":6.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative evaluation of ohmic and conventional heat treatment on process time, microbial quality and bioactive retention of citrus beverages","authors":"Akshat Jain ,&nbsp;Shruti Sethi ,&nbsp;Sangeeta Chopra ,&nbsp;Alka Joshi ,&nbsp;Minakshi Grover ,&nbsp;Ashish Khandelwal ,&nbsp;R.M. Sharma ,&nbsp;Lekshmi SG ,&nbsp;Sindhu PM","doi":"10.1016/j.ifset.2025.104034","DOIUrl":"10.1016/j.ifset.2025.104034","url":null,"abstract":"<div><div>Ohmic heating of sweet orange processed products (unsweetened juice, ready-to-serve (RTS) beverage, nectar, squash) was carried out with five different electric field strength ranging from 8 to 16 V/cm for comparing the impact of ohmic and conventional heating on their microbial load and physico-chemical properties. Pasteurization of products was achieved through ohmic heating (at 90 °C with holding time 1 min). Results indicated that electrical conductivity (EC) and high electric field intensity had positive effect on reduction of processing time of citrus beverages. EC reduced upon addition of sugar and dilution of juice in the products, hence no current flow was observed in RTS irrespective of voltage applied. In rest of the three products, more than 50 % reduction in microbial population was observed after processing at high voltage (210 and 240 V). Across the samples, ohmic process proved to be better for retention of total antioxidant activity, total phenolic content, flavonoids and ascorbic acid in comparison to conventional process. Energy consumption was high in squash and nectar due to low EC. Higher ohmic voltage given for pasteurization reduced the enzyme activity by 41.66 % in nectar. Shortened process time for ohmically treated citrus beverages resulted in least change of sensory attributes which were similar to control. Ohmic heating at high voltage treatment (more than 210 V) was best to reduce process time of citrus unsweetened juice. Overall product quality was more acceptable in ohmic treated sample as compared to conventionally heated ones.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104034"},"PeriodicalIF":6.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 and computational study of synchrotron X-ray micro-computed tomography imaging in peas and pinto beans after radiofrequency heating","authors":"Tolen Tombung Moirangthem ,&nbsp;Adedayo B. Oke ,&nbsp;Jarvis Stobbs ,&nbsp;Micheal Nickerson ,&nbsp;Oon-Doo Baik","doi":"10.1016/j.ifset.2025.104033","DOIUrl":"10.1016/j.ifset.2025.104033","url":null,"abstract":"<div><div>Radiofrequency heating is volumetric heating based on the electrical properties of the sample; therefore, it is expected to generate micro explosions in the biological materials due to the presence of moisture under high power conditions. These micro explosions lead to micropore development and expansion of existing pores. The development of micropores in pinto beans and peas due to RF heating was characterised using a non-destructive BMIT beamline at the Canadian Light Source (CLS). Three-dimensional images were rendered from the X-ray images of the samples using BIOMEDISA, and the data were processed for statistical analyses and mathematical modelling to visualize the RF heating mechanism using MATLAB. The analyses included determining the pore volume fraction, porosity of different pinto beans and peas segments, and pore size distribution. This study validated the hypothesis that treating whole peas and beans with RF heating (dielectric heating) induces the formation of micropores.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104033"},"PeriodicalIF":6.3,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}