Journal of Food Engineering最新文献

{"title":"Breakup of viscoelastic droplets in an asymmetric twin-screw extruder","authors":"Huiwen Yu ,&nbsp;Zhiqun Wang ,&nbsp;Guanhai Liu ,&nbsp;Baiping Xu ,&nbsp;Jiarong Huang ,&nbsp;Lingcao Tan","doi":"10.1016/j.jfoodeng.2025.112635","DOIUrl":"10.1016/j.jfoodeng.2025.112635","url":null,"abstract":"<div><div>This study introduces an asymmetric twin-screw extruder (ATSE) featuring an internal baffle was inserted in one of the screw channels to enhance dispersive mixing. A visualization experimental prototype was developed, utilizing a moving transparent thin film to collect tracer droplets for further analysis. An aqueous solution of sodium carboxymethyl cellulose (CMC-Na) served as the matrix fluid, while a red oil-based ink acted as the tracer. The experimental results revealed three primary droplet breakup modes: (1) large-scale breakup driven by strong shear in the screw-barrel gap; (2) formation of drag tails followed by droplet breakup due to asymmetric perturbations; and (3) small-scale breakup primarily attributed to capillary instability. Importantly, the baffle height significantly influenced droplet breakup behavior. Although a smaller baffle height created strong shear, it reduced the opportunities for large droplets to penetrate the gap between the screws and the barrel, resulting in larger final droplet sizes. In addition, an increased viscosity ratio typically makes droplet breakup more challenging. However, in ATSE, the unique characteristics of elongation flow field and prolonged residence time due to 'backflow' actively facilitate droplet breakup.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112635"},"PeriodicalIF":5.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894657","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":"Food processing of chitin and chitosan: From waste to opportunities","authors":"Dietrich Knorr","doi":"10.1016/j.jfoodeng.2025.112634","DOIUrl":"10.1016/j.jfoodeng.2025.112634","url":null,"abstract":"<div><div>Chitin, the second most abundant natural polysaccharide was isolated in the year 1811 and chitosan, its deacetylated form, was introduced in 1859. One thousand billion tons of chitin are generated annually, much of it by food-related organisms including shellfish, mollusks, fungi and insects. Despite the abundance of these versatile biodegradable materials, food process engineering data and applications of chitin and chitosan are still limited. This paper aims to present ways for expanding food uses of chitin/chitosan-based materials, discussing their sources, resource efficient recovery and processing. It investigates the generation of chitin and chitosan from various sources using chemical processes and biological processes, as well as the complementary use of emerging food processes to enhance recovery of chitin. Food production, food processing, packaging and nutritional applications for chitin and chitosan are presented as well as future needs and opportunities to convert and upscale these valuable natural polysaccharides from food waste to food applications. A better understanding of the structure-function relationships of chitin and chitosan recovered from various sources, the generation of critical food process engineering data as well as the development of enhanced recovery processes and scale up procedues are needed to realize the full potential of chitin and chitosan derived from food waste.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112634"},"PeriodicalIF":5.3,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143898526","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":"Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues","authors":"Dayna Shu Min Ong ,&nbsp;Xin Yi Hua ,&nbsp;Alicia Hui Ping Theng ,&nbsp;Bisma Mutiargo ,&nbsp;Hui Wen Lee ,&nbsp;Raffael Osen ,&nbsp;Jie Hong Chiang","doi":"10.1016/j.jfoodeng.2025.112633","DOIUrl":"10.1016/j.jfoodeng.2025.112633","url":null,"abstract":"<div><div>Plant proteins are known to contain lesser amounts of essential amino acids than animal proteins. This study explored using high-moisture extrusion to create six plant-based mixed protein matrices (MPM) at 50 % and 60 % moisture content to mimic the amino acid profile of chicken breast meat. X-ray computed tomography and textural analysis were employed to evaluate the structural and textural properties of these extruded MPM. Results revealed that extruded MPM containing 50 % rice protein exhibited the highest hardness. Extruded MPM formulated with soy and pea proteins demonstrated the highest degree of texturisation at 55 % moisture content, and soy and chickpea proteins at 60 %. Chemical bond elucidation and Fourier-transform infrared spectroscopy revealed hydrogen bonds and β-sheets as the dominant forces stabilising the protein structure across all extruded MPM, regardless of the specific plant protein source. Additionally, the purine content of extruded MPM was lower compared to existing commercial vegetarian products. These findings underscore the potential of MPM derived from various plant protein combinations to produce meat analogues with a range of structural and textural attributes. This approach presents promising opportunities for tailoring MPM to meet the diverse preferences of consumers.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112633"},"PeriodicalIF":5.3,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882079","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":"Resource recovery and safe discharge of food wastewater based on membrane treatment technology: a case of mixed processing wastewater from potato and sweet potato","authors":"Yu Feng ,&nbsp;Yaru Pang ,&nbsp;Yukun Xu,&nbsp;Bin Zhang,&nbsp;Xiangyu Guan,&nbsp;Xuguang Qiao,&nbsp;Xiaoming Lu","doi":"10.1016/j.jfoodeng.2025.112626","DOIUrl":"10.1016/j.jfoodeng.2025.112626","url":null,"abstract":"<div><div>The mixed processing wastewater of potato and sweet potato is classified as high-concentration organic wastewater. If this wastewater is discharged directly into natural waters, it will cause severe pollution. Furthermore, the valuable components in the wastewater are difficult to recycle, resulting in great waste. Consequently, this study implemented two wastewater treatment systems, designated TS1 and TS2, which employ membrane technology. In the TS1 system, chemical oxygen demand (COD) reduced by 82.10 % and biological oxygen demand (BOD₅) by 90.96 %. Approximately 50 % of polysaccharides and all of proteins were retained, thus enabling the recycling of water resources. The TS2 system was designed to ensure that the treated wastewater will comply with the requisite discharge standards. The process parameters of the system were optimized, and the operating pressure of 30 kD and 150 D was set to 0.25 MPa. The operating pressure of 10, 5 and 1 kD membranes was set to 0.3 MPa, while the inlet temperature of the mixed wastewater was set at 27 °C. The operational cycle of the 30 kD, 5 kD and 150 D ultrafiltration membranes was 30 min. The working time of the 10 kD ultrafiltration membrane was 35 min. The working time of the 1 kD ultrafiltration membrane was 20 min. A wastewater treatment system was developed that, by modifying the system parameters, can treat wastewater produced by a range of fruits and vegetables. Furthermore, an assessment of the method's feasibility was conducted. The energy consumption ranged from 0.37 to 0.86 kWh/m³, and an acid-base alternating cleaning-in-place (CIP) protocol was employed. This system presents an innovative approach to the treatment of wastewater from fruits and vegetables.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112626"},"PeriodicalIF":5.3,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882078","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":"Ultrasonication assisted forward osmosis concentration of pomegranate juice and comparison with forward osmosis","authors":"Das Trishitman","doi":"10.1016/j.jfoodeng.2025.112622","DOIUrl":"10.1016/j.jfoodeng.2025.112622","url":null,"abstract":"<div><div>The internal concentration polarization creates major challenges in forward osmosis (FO) concentration process as the issue roots a substantial reduction in transmembrane flux crosswise the membrane. Mitigating internal concentration polarization is difficult phenomenon as it occurs within the porous support layer of the membrane and induces turmoil or change the conditions hydrodynamically which prone to be useless. In the research, the inclusion of 33 kHz ultrasonication with forward osmosis on pomegranate (<em>Punica granatum</em>) juice concentration was investigated. The Pomegranate juice (15°Brix) was concentrated (∼61°Brix) using forward osmosis and ultrasonication assisted forward osmosis (USFO). The study process utilizes two different ultrasonication application combination with every 10 min ultrasonication with 5 min off (USFO 10:5) and with every 5 min ultrasonication with 10 min off (USFO 5:10). The outcome shows that the additional ultrasonication was operative in partly reducing the internal concentration polarization effect, enhancing transmembrane flux, and reducing the concentration time by 4h. It was also observed that USFO 10:5 was more effective in mitigation of internal concentration polarization process compared to USFO 5:10. Although transmembrane flux was improved, ultrasonication caused an increased in reverse salt flux through the membrane to the concentrate. Additionally, the effect of USFO on the pomegranate juice quality parameters of was measured, and was found that ultrasonication has affected the quality parameters, but the optical parameters were not much effected.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112622"},"PeriodicalIF":5.3,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870038","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":"Investigation of disinfection regrowth potential assessment of non-thermal plasma on surface materials: A comparative study","authors":"Yiyi Xu,&nbsp;Haoxuan Zheng,&nbsp;Amarjeet Bassi","doi":"10.1016/j.jfoodeng.2025.112624","DOIUrl":"10.1016/j.jfoodeng.2025.112624","url":null,"abstract":"<div><div>Non-thermal plasma (NTP) presents a promising technique for surface disinfection and microbial decontamination. This study explores NTP's effectiveness on three surface materials—aluminum, glass, and acrylic—by comparing disinfection performance under identical treatment conditions. This investigation introduces the first-ever regrowth potential assessment, evaluating the regrowth of microbes post-NTP treatment. The research examines in depth mechanisms of regrowth and the factors influencing it, utilizing characterization techniques such as Fourier transform infrared spectroscopy (FTIR)-attenuated total reflectance (ATR), scanning electron microscopy (SEM), X-Ray photoelectron microscopy (XPS), and contact angle measurements. The results contribute to the assessment of microbial regrowth potential, providing an informative reference for evaluating the duration of NTP disinfection and helping to improve its practical application.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112624"},"PeriodicalIF":5.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143859647","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":"Effects of rice starch-soy protein isolate interactions on the structural characteristics and digestive behaviors","authors":"Jingye Zhu ,&nbsp;Yufeng Zhang ,&nbsp;Zhuoyang Li ,&nbsp;Jianshe Chen ,&nbsp;Yong Chen","doi":"10.1016/j.jfoodeng.2025.112623","DOIUrl":"10.1016/j.jfoodeng.2025.112623","url":null,"abstract":"<div><div>Starch-protein complexes are regarded as an effective strategy in regulating the digestion behavior of starch. Nevertheless, the anti-digestive mechanisms of soy protein isolate (SPI) on the digestibility of rice starch (RS) remain unclear. This study aimed to investigate how the structural characteristics of RS-SPI complexes influence the adsorption of amylase on the gel surface and the internal mobility of amylase by comprehensively comparing the structural, morphologic, rheological and digestive properties of RS with RS-SPI complexes. Results showed that SPI interacted with RS by non-covalent (ionic bonds, hydrogen bonds, and hydrophobic interactions), and the gelatinization properties of RS were changed significantly by the addition of SPI. Besides, compared to RS, RS-SPI complexes had stranger V-type diffraction intensity, more compact gel network structure, larger particle sizes and weaker affinity with α-amylase, which were closely related to the anti-digestive properties of the complexes. Furthermore, RS-SPI complexes showed lower apparent viscosity and dynamic viscoelasticity than those of RS. With the increase of SPI content, in vitro digestion study confirmed that the content of resistant starch was increased from 3.57 % (RS) to 25.24 % (RS-40 %SPI) and the digestibility was decreased from 98.90 % (RS) to 77.91 % (RS-40 %SPI). Collectively, the present study unveiled the mechanisms of SPI on the digestibility of RS by hindering the binding of amylase to RS, which provided a valuable suggestion on the development of healthy foods with anti-digestive properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112623"},"PeriodicalIF":5.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864136","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":"Influence of temperature and shear rate during cooling on the rheological and textural properties of pea protein-based meat analogues","authors":"Maria Gräfenhahn,&nbsp;Michael Beyrer","doi":"10.1016/j.jfoodeng.2025.112625","DOIUrl":"10.1016/j.jfoodeng.2025.112625","url":null,"abstract":"<div><div>Pea protein isolate (PPI) is widely used to produce plant-based meat analogues via high-moisture extrusion. Key parameters during extrusion processing such as temperature and shear play critical roles in the structural changes that determine the final product's texture and mechanical properties. However, achieving a fibrous meat-like texture remains challenging. Consequently, this study aims to systematically investigate the effects of cooling die temperature and shear rate during the cooling phase of high-moisture extrusion on the rheological and textural properties of PPI-based meat analogues. A rotating cooling die system was employed to independently control shear rates (0–9.03 s⁻¹) and cooling temperatures (70–90 °C). Texture and rheological analysis were conducted to assess hardness, anisotropy, and viscoelastic characteristics. The findings indicate that higher cooling die temperatures (up to 80 °C) resulted in harder extrudates with higher anisotropy, enhancing fibrous structure formation. Increased shear rates during cooling did not significantly influence the hardness and the anisotropy decreased. Hardness, anisotropy, and elastic modulus increased primarily due to enhanced aggregation via disulfide bonds, while aggregation through non-covalent bonds had a comparatively smaller impact on the mechanical properties. Thermomechanical treatment of PPI at higher moisture contents in a rheometer corroborated these results, with both shear rate and cooling temperature significantly affecting the elasticity. This indicated that predictive insights into the texturization potential of plant-based proteins can be gained under extrusion-like conditions by assessing their rheological properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112625"},"PeriodicalIF":5.3,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143891070","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 new methodology to measure total fluence during pulsed light treatment based on a conversion efficiency factor","authors":"Anubhav Pratap-Singh ,&nbsp;Dalia John ,&nbsp;Anika Singh ,&nbsp;Hosahalli S. Ramaswamy","doi":"10.1016/j.jfoodeng.2025.112621","DOIUrl":"10.1016/j.jfoodeng.2025.112621","url":null,"abstract":"<div><div>This work presents an indirect approach for estimating the radiant exposure (H_e = Q_light/A), or fluence, during pulsed light (PL) treatment by observing the rate of melting of ice in a petridish and temperature increase in a metal tray kept inside the PL chamber. It was proposed that any change (physical/chemical/microbiological) produced due to PL treatment is a function of H_e and thus can be correlated to H_e using Pratap-Singh-Ramaswamy (PSR) conversion efficiency factor. This hypothesis was tested for two treatments that involved heat exchanges during PL treatment: a) melting of ice (due to latent heat) and b) rise of sample temperature (due to sensible heat). Gathered data showed a strong correlation between the measured heat exchange parameters (thermal energy received Q_h, ice melted m_ice, temperature rise T_rise) and the incident radiant flux (H_e) at a particular location, thus validating the hypothesis. The PSR factor for different processes were fitted using a first-order model, wherein PSR_thermal, PSR_latent and PSR_sensible were evaluated as the slope of Q_h, m_ice, T_rise v/s H_e curves, respectively, and corresponding system configuration terms (δ_h, δ_i and δ_T) were evaluated as intercepts. The value of PSR_thermal was almost 2–3 folds better for the ice melting latent heat method, suggesting it to be a better candidate for adopting this methodology. The proposed methodology gave a good fit between the calculated and actual H_e values. The concept was also validated using data for PL destruction kinetics for different microbes (<em>E coli K12, G. stearothermophilus, C. sporogenes</em>) were established as 0.3212, 0.2395 cm²/J and 0.0925 cm²/J. Overall, this study lays the foundation of a simple, rapid and cost-effective technique to estimate the absorbed pulsed light fluence.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112621"},"PeriodicalIF":5.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870018","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":"Enhancing the processability and mechanical performance of collagen-based biofilms through supercritical carbon dioxide plasticisation","authors":"Karina C. Núñez C. ,&nbsp;Luis E. Alonso Pastor ,&nbsp;Félix Lizalde-Arroyo ,&nbsp;Jaime Lledó ,&nbsp;Leandra Oliveira Salmazo ,&nbsp;Alberto Lopez-Gil ,&nbsp;Miguel A. Rodríguez-Pérez","doi":"10.1016/j.jfoodeng.2025.112615","DOIUrl":"10.1016/j.jfoodeng.2025.112615","url":null,"abstract":"<div><div>The hierarchical structure and high molecular weight of bovine collagen fibres, along with their widespread availability, make this animal protein a promising candidate for biofilm production. However, unlike conventional thermoplastics, collagen processing is challenging due to its complex intra- and intermolecular interactions. This study investigated the use of supercritical carbon dioxide (sCO₂) as a plasticising agent to modify these interactions during a pretreatment phase prior to film formation via extrusion-compression moulding. Different supercritical conditions were tested, and the combined effect of sCO₂ and glycerol (Gly), a common plasticiser, was evaluated. Microstructural analyses of the pretreated powders and resulting biofilms revealed an unconventional plasticisation mechanism, characterised by the loss of the triple-helix structure and the formation of a randomly cross-linked network. This effect was particularly pronounced under supercritical conditions at higher temperatures (80 °C and 80–300 bar), where the loss of surface water from the collagen fibres and interactions between functional groups in denatured fibres led to enhanced plasticity. As a result, the extruded films exhibited a reduction in stiffness of up to 20 % and an increase in elongation at break by more than 50 %. In contrast, pretreatments at lower temperatures and pressures (35 °C and 80 bar) caused only minor chain scission, preserving the triple-helix structure and yielding rigid films with limited deformability. These findings demonstrated that controlling supercritical conditions in the presence of glycerol during collagen pretreatment is an effective strategy to enhance the processability and mechanical performance of collagen-based biofilms.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112615"},"PeriodicalIF":5.3,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877070","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}