Innovative Food Science & Emerging Technologies最新文献

{"title":"Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking","authors":"Suriya Palamae ,&nbsp;Wattana Temdee ,&nbsp;Jirayu Buatong ,&nbsp;Bin Zhang ,&nbsp;Hui Hong ,&nbsp;Soottawat Benjakul","doi":"10.1016/j.ifset.2023.103391","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103391","url":null,"abstract":"<div><p>Emerging technologies were combined to ensure the safety for consumers of Asian green mussel (AGM; <span><em>Perna viridis</em></span><span><span>). The combination of acidic electrolyzed water (AEW) depuration and sous vide<span> cooking effectively reduced Vibrios while maintaining the quality of mussel. The use of AEW depuration combined with sous vide cooking at 100 °C for 1 min (D/SV-1) provided the yield of mussel meat of 27.22%, maintained the color, and texture properties. It could prevent the </span></span>oxidation<span> of polyunsaturated fatty acids<span> and caused no changes in patterns of main proteins including paramyosin, actin and tropomyosin. </span></span></span><em>Vibrio parahaemolyticus</em>, <span><em>V. vulnificus and </em><em>Shewanella</em><em> algae</em></span> in AGM without treatment were 4.12, 3.00 and 3.30 log₁₀<span> CFU/g, respectively. Those bacterial species were confirmed by MALDI<span> Biotyper® technique. They were potentially inactivated by the selected process. In addition, the next generation sequencing<span> (NGS) based on the 16S rRNA gene revealed a low percentage of </span></span></span><em>V. vulnificus</em> genome (2.72%) and the complete elimination of other naturally existing Vibrios. Overall, AEW depuration of raw mussels, followed by sous vide cooking could be a promising method for the production of safe ready-to-cook Asian green mussels for consumption.</p></div><div><h3>Industry relevance</h3><p>Common Asian green mussel (AGM; <em>Perna viridis</em><span>) may represent a risk for public health associated with pathogenic bacteria originating from the aquatic environment. It also deteriorates rapidly within 1–2 days because of its perishable nature, thus losing its market value. To tackle such problems, appropriate pretreatment using acidic electrolyzed water depuration, followed by sous vide cooking under proper conditions could be implemented for safety assurance of ready-to-cook AGM by eliminating both pathogenic and spoilage bacteria. Also, the eating quality could be maintained. As a consequence, the technology developed in the present study could offer an effective solution for ensuring customer safety without compromising eating quality. It could be commercially employed for seafood processing industry, especially for bivalve mollusks, e.g., mussels, scallops, and clams.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103391"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1631966","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":"Insights into the modulation of the multi-scale structure of glutelin on the textural properties of reconstituted rice","authors":"Li-Shuang Wang ,&nbsp;Xiao-Shuai Yu ,&nbsp;Ke-Xin Wang ,&nbsp;Jin-Jie Huo ,&nbsp;Xiao-Qi Ma ,&nbsp;Yu-Min Duan ,&nbsp;Zhi-Gang Xiao ,&nbsp;Peng Wang","doi":"10.1016/j.ifset.2023.103405","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103405","url":null,"abstract":"<div><p><span>The presence of glutelin plays an important role in the textural properties of reconstituted rice, but available information is limited. Herein, a comprehensive assessment of the effects of multi-scale structure and intramolecular interactions of glutelin on the textural properties of reconstituted rice was performed. The results demonstrated that the hardness, adhesiveness, and </span>chewiness<span> of reconstituted rice were improved as the added ratio of glutelin increased and the internal structure changed by forming compact flake-like, fibrous branches, more α-helix and β-sheet structure, and enhanced intermolecular interactions. Furthermore, extrusion promoted the generation of special aroma substances by the Maillard reaction. Correlation analysis revealed that the hardness, adhesiveness, and chewiness of reconstituted rice were significant positive correlation with Tp, ∆H, β-turn, random coil, and free SH content, and negative correlation with α-helix of glutelin. These observations provide better insights into strategies for producing reconstituted rice by extrusion.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103405"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1631968","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":"Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches","authors":"Hui-Yun Kim,&nbsp;Sang-Jin Ye,&nbsp;Moo-Yeol Baik","doi":"10.1016/j.ifset.2023.103392","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103392","url":null,"abstract":"<div><p><span>Physicochemical properties of pressure moisture treated (PMT, 550 MPa, 10 min) and heat moisture treated (HMT, 100 °C, 10 h) starches were investigated. Effects of PMT and HMT were different depending on starch type. PMT starches showed dramatic changes in moisture sorption isotherm, pasting properties, thermal characteristics, solubility and swelling power (at 90 °C), and </span>in vitro digestibility<span>. The most dramatic difference between PMT and HMT starches was amylopectin melting transition, i.e., broadening in PMT and shift to high temperature in HMT starches. Moreover, B- and C-type starches revealed the more increase in amylopectin melting enthalpy than A-type starch. Both PMT and HMT did not increase the crystallinity but reorganized the amorphous area to compact, resulting in lower rapidly digestible starch and higher slowly digestible starch than those of native starches. Consequently, PMT changed the digestibility and physicochemical properties of starches with different modes of action compared with HMT.</span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103392"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2971791","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":"An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment","authors":"Jing-Shou Zhang ,&nbsp;Xian-Jun Chen ,&nbsp;Sara Zielinska ,&nbsp;Parag Prakash Sutar ,&nbsp;Suo-Bin Li ,&nbsp;Li-Zhen Deng ,&nbsp;Hui Wang ,&nbsp;Yu-Hang Chen ,&nbsp;Hong-Wei Xiao","doi":"10.1016/j.ifset.2023.103368","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103368","url":null,"abstract":"<div><p><span>Vacuum-steam pulsed blanching (VSPB) is an emerging blanching method resulting in high efficiency and product quality. However, inconvenient loading, small loading capacity, uneven rinsing and imprecise control hinder its application in food industry. Therefore, the current work aimed to design a VSPB machine, including selection of components, building a control system and designing a steam nozzle in order to increase the load capacity and improve device control. For this purpose, a horizontal blanching chamber with internal nozzle was designed and optimized using CFD method. The vacuum chamber design required a more evenly distributed steam inlet. A water-sealing vacuum pump, a cooling device and a hardware system were developed. The distribution of steam released from the nozzle in the chamber was numerically investigated by solving the three-dimensional Reynolds-averaged Navier-Stokes equations, with a velocity uniformity index value of 0.448. The validation blanching test was conducted using garlic scape as the test material. The steam holding time and the number of cycles significantly affected (</span><em>p</em><span> &lt; 0.05) the color of the garlic scapes. Peroxidase<span> (POD) activity decreased with the increase of blanching cycles until the enzymes were completely inactivated. VSPB significantly decreased (</span></span><em>p</em> &lt; 0.05) the lignin content of the garlic scapes. The findings indicate that the best results were obtained after 2 cycles of VSPB and steam holding time of 30 s.</p></div><div><h3>Industrial relevance</h3><p><span>Hot water and steam thermal blanching are the two most frequently used blanching methods in food processing. Generally, they are used as a pretreatment before drying, freezing or canning of different fruits and vegetables. In current work, an improved vacuum-steam pulsed blanching machine was designed and the validation blanching test with garlic scape as the material indicated that VSPB operation was effective in preventing the synthesis of lignification in garlic scapes. By considering </span>enzyme inactivation, lignification, color, and other quality attributes, 2 cycles of VSPB and steam holding for 30 s were proposed as the optimal VSPB conditions.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103368"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1614286","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":"Identification and characterization of goat milk key flavor compounds and their precursors in electron beam irradiation and pasteurization on raw","authors":"Chunlu Wen ,&nbsp;Ya Chen ,&nbsp;Madina ,&nbsp;Linlu Zhang ,&nbsp;Yue Peng ,&nbsp;Bai Rong ,&nbsp;Linjie Xi ,&nbsp;Shengqi Jiang ,&nbsp;Jiangtao Yu ,&nbsp;Junqing Bai ,&nbsp;Niu Wei ,&nbsp;Li Kui ,&nbsp;Wu Ding","doi":"10.1016/j.ifset.2023.103416","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103416","url":null,"abstract":"<div><p><span><span>The electron beam irradiation causes changes in goat milk flavor, which may arise from complex reactions such as fat </span>oxidation. This study aimed to investigate the effects of electron beam irradiation and </span>pasteurization<span><span> on thiobarbituric acid<span><span> reactive substance values and the fatty acid composition in goat milk. The </span>multivariate analysis of aroma compounds in goat milk was performed using electron nose and </span></span>Gas Chromatography<span> and Mass Spectrometry<span><span> (GC–MS). The results showed that both conventional heat treatments, including pasteurization and electron beam irradiation, resulted in fat content alteration in goat milk. The degree of fat oxidation was proportional to the irradiation dose, with a significant increase in saturated fatty acid content and a significant decrease in </span>unsaturated fatty acid<span> content after irradiation. The multivariate statistical analysis showed that the difference in flavor between milk treated with a high dose (5 kGy) of radiation and raw goat milk was larger. Further, 2,4-dimethyl-1-heptene, 3-methyl pentane, 3,3,5-trimethyl heptane, 2-pentanone, and 1-octene might be the characteristic substances accounting for the flavor difference between raw goat milk, pasteurized milk, and irradiated milk. C10:0, C12:0, C14:0, C16:1, C17:0, and C18:1n9t fatty acids might be the main precursors for the formation of off-flavors of irradiated milk. The results indicated that pasteurization and electron beam irradiation led to flavor alterations in goat milk, and high doses of irradiation might intensify fat oxidation and produce more flavoring compounds.</span></span></span></span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103416"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1614288","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":"Functional gels from bovine blood proteins as fat substitutes and potential carriers of heme iron","authors":"Carina Lorena Fernández ,&nbsp;Ricardo Alejandro Fogar ,&nbsp;Fabiana Anselma Rolhaiser ,&nbsp;Mara Cristina Romero","doi":"10.1016/j.ifset.2023.103389","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103389","url":null,"abstract":"<div><p><span>We evaluated technological and physicochemical properties and infrared spectra of heat-induced hydrogels (HGs) and emulgels (EGs) obtained from a composite gellant (DFM) of freeze-dried bovine plasma and red cell fraction. Results showed that 10% </span><em>W</em><span>/W of DFM is enough to produce gels of adequate self-support, with syneresis ranging from 3 to 11% and 6–13%, for HGs and EGs, respectively. The color differences were perceptible in all cases, and the opacity related to the assembly of the networks increased with the amount of DMF in both gels. Heat-induced gelation<span> led to heme iron (HFe) retention efficiency higher than 89.45 ± 0.19%. Also, lipid oxidation levels in the EGs were lower than the threshold value. We concluded that 10% of DMF allowed obtaining appropriate gels for their use as fat substitutes and potential heme iron vehicles in food products. However, bioavailability studies are required to better understand their behavior under digestive conditions.</span></span></p></div><div><h3>Industrial relevance</h3><p>Currently, a low proportion of slaughterhouse blood is aimed at human consumption. Plasma is the most widely used fraction of bovine blood, while the red cell fraction has little application for human consumption, despite its incredible nutritional value. Therefore, the results of this study represent a promising alternative for the use of the red cell fraction, which could be applied to the preparation of highly absorbed iron-enriched foods, useful in the prevention or treatment of iron-deficiency anemia. The iron-enriched gels of our study could be used as fat substitutes in the design of low-fat or improved lipid-profile food matrixes (including baked goods and meat products), which implies adding value to a by-product of slaughterhouses and a potential benefit for the industry of reformulated food products.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103389"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3273614","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":"Hydration effect of whey protein treated by glow discharge plasma","authors":"Yue Tong ,&nbsp;Yonggang Yue ,&nbsp;Mengxing Hou ,&nbsp;Tiantian Zhang ,&nbsp;Zhijian Lu ,&nbsp;Lanjun Yang ,&nbsp;Peiling Liu","doi":"10.1016/j.ifset.2023.103409","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103409","url":null,"abstract":"<div><p><span><span>Glow discharge<span> plasma (GP) was used to study the hydration mechanism of whey protein with different moisture content (10%, 20%, 30%). When the moisture content was 20%, the effect was most obvious. Strong hydration effect was confirmed by </span></span>Fourier transform infrared spectroscopy (FTIR) results with sharper, narrower and blue-shifted from 3283.49 cm</span>⁻¹ to 3286.26 cm⁻¹<span><span>, indicating the enhanced hydrogen bond. More flexible protein structure with a significant decrease in α-helix content (from 18.50% to 14.62%), β-sheet content (from 29.67% to 19.38%) and crystallinity degree (from 6.18% to 0.81%) was introduced. Whey protein underwent </span>oxidation reactions of C</span><img><span>C to C–O–C(H) and further to COOH, C–OH to C–O–C and sulfhydryl to disulfide bonds<span>. The scanning electron microscopy (SEM) results showed that the treated whey protein was highly aggregated (from 55.40 μm to 226.87 μm) and formed porous and rough polymers. Additionally, the treated whey protein exhibited higher anti-oxidation activity, with DPPH, ABTS and OH free radicals increased by 14.55%, 11.08% and 15.56%. The water/oil holding capacity and light transmittance of whey protein was improved by 18.18%, 22.05% and 35.69%, respectively.</span></span></p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103409"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2971792","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":"Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough","authors":"Valérie Guénard-Lampron,&nbsp;Xincheng Liu,&nbsp;Marine Masson,&nbsp;David Blumenthal","doi":"10.1016/j.ifset.2023.103394","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103394","url":null,"abstract":"<div><p><span>3D food printing allows the development of personalized food, but it is necessary to diversify the printable recipes to propose a varied food offer. The objective of this project was to explore the printability potential of different flours and to optimize a thermomechanical process (mixing and heating of water and flour) to ensure good print quality. A bibliographic study of 25 flours and an experimental screening of five flours was conducted. Thanks to the previous steps, soy and rye flour were selected because of their interesting </span>nutritional value and their printability potential. An experimental design (10 trials) for each flour showed a significant impact of the process parameters studied (percentage of water content and duration of the thermomechanical treatment) on print quality. The reverse engineering approach demonstrated that the optimal water content is similar for both flour (Soy: 59%, Rye: 60%), but the optimal duration of the thermomechanical treatment is quite different (Soy: 27 min, Rye: 22 min).</p></div><div><h3>Industrial relevance text</h3><p>Interest in 3D food printing has continued to grow in recent years. Products with different flavors, shapes and textures have been proposed in many studies. However, print quality is not always easy to predict and to obtain, especially when faced with nutritional or functional constraints. In our study, we developed a 3-steps approach (two screening steps including bibliographic and experimental method and then one optimization step) to propose new edible ink combining interesting nutritional composition and good print quality. To achieve this goal a design of experiments based on two process parameters (water content and duration of thermomechanical treatment) was conducted and a predictive model was established for soy and rye flours. The reverse-engineering method allowed determining the process parameters to use to ensure good print quality and stability of 3D-printed products. This approach could be applied for the development of new edible ink using other flours or integrating different ingredients.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103394"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"1614287","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":"Density of egg interior: Looking inside an egg while keeping it intact","authors":"Valeriy G. Narushin ,&nbsp;John P. Kent ,&nbsp;Attila Salamon ,&nbsp;Michael N. Romanov ,&nbsp;Darren K. Griffin","doi":"10.1016/j.ifset.2023.103387","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103387","url":null,"abstract":"<div><p>Density of egg interior (<em>D</em>_<em>i</em>) can be considered as universal index of the quality characteristics of the whole egg. Here, we implemented a theoretical and experimental approach to developing a method for non-invasive estimation of <em>D</em>_<em>i</em>. The derived equation showed its dependence on the egg density (<em>D</em>) and the content of the shell in the egg, the latter being assessed as weight and volumetric ratios. We found that, for a fairly accurate prediction of <em>D</em>_<em>i</em>, it is sufficient to include two parameters in the calculation, i.e., <em>D</em> and the non-destructive shell deflection. These were combined into one empirical equation that showed the calculation accuracy within this experiment at the level of <em>R</em> = 0.966. Determination of <em>D</em>_<em>i</em> using non-destructive methods will allow for developing a number of applications, e.g., pre-incubation egg sorting, determining the conditions and duration of egg storage, and the quality rating of table eggs by internal contents.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103387"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"3456104","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":"Thermal behavior of CMC solutions under simulation of radio frequency pasteurization","authors":"Quan Li ,&nbsp;Zexi Wang ,&nbsp;Jiayi Kang ,&nbsp;Shaojin Wang ,&nbsp;Lixia Hou","doi":"10.1016/j.ifset.2023.103418","DOIUrl":"https://doi.org/10.1016/j.ifset.2023.103418","url":null,"abstract":"<div><p><span><span>Pasteurization and enzyme-inactivation are an economical and convenient way to provide safety and shelf-life stability. However, long heating time and non-uniform temperature distribution are the main issues of traditional thermal processing for enzyme-inactivation. Because of the volumetric heating and high heating rate, </span>radio frequency<span> (RF) treatment is considered as one of the most promising physical enzyme-inactivating methods. A 6 kW, 27.12 MHz RF heating system was applied to explore the effect of cylindrical container dimension and solution concentration on the thermal behavior of high-viscosity liquid food. Carboxymethylcellulose (CMC) solution as a non-Newtonian fluid was selected as a model liquid food in this study. The target temperature for </span></span>enzyme inactivation was 70 °C. The experimental results showed that the electrode gap, container length, and container diameter affected the heating rate and uniformity of the liquid food. Furthermore, when the concentration of CMC solution increased from 0.5% to 2.0%, the heating rate of the solution firstly increased and then decreased, while the heating uniformity index of the solution increased from 0.008 ± 0.001 to 0.056 ± 0.002. The simulation results showed that the higher electric field strength led to a higher heating rate, temperature, and velocity of natural convection of the solution at the ends of the container. Then, the recirculation zones from the ends to the center of the container were formed, which was diminished with the increasing concentration solution, resulting in the increased maximum temperature difference of solution. The results of this research may provide useful data for subsequent continuous flow studies and information on potential RF enzyme-inactivation in high-viscosity liquid foods.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"87 ","pages":"Article 103418"},"PeriodicalIF":6.6,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"2971797","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}