Journal of Food Engineering最新文献

2D numerical model for gas mass transfers in modified atmosphere packaging systems 修饰气氛包装系统中气体传质的二维数值模型

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-18 DOI: 10.1016/j.jfoodeng.2025.112701

Anh Khoa Nguyen, Fanny Coffigniez, Valérie Guillard, Sébastien Gaucel

{"title":"2D numerical model for gas mass transfers in modified atmosphere packaging systems","authors":"Anh Khoa Nguyen, Fanny Coffigniez, Valérie Guillard, Sébastien Gaucel","doi":"10.1016/j.jfoodeng.2025.112701","DOIUrl":"10.1016/j.jfoodeng.2025.112701","url":null,"abstract":"<div><div>The complexity of some food-packaging systems requires mathematical models of mass transfers to accurately predict the evolution of headspace gas composition during storage and better anticipate food shelf-life. In this study, a numerical 2D model of O<sub>2</sub>/CO<sub>2</sub> transfer in a cheese packaging system was proposed. The results showed significant involvement of gas sorption/desorption in food and permeation through the tray in evolution of gases in headspace. In this context, only a 2D model provided a good fit to experimental results, as gas permeation at the food/tray interface was non-negligible, limiting 1D approaches. This validated 2D model was then used in a global sensitivity analysis employing the Morris method to quantitatively identify the most influential mass transfer parameters affecting prediction accuracy. The results revealed a significant impact of O<sub>2</sub> and CO<sub>2</sub> permeability of the tray and their activation energies, as well as O<sub>2</sub> and CO<sub>2</sub> solubility and diffusivities in food. Therefore, to obtain a robust model of a food packaging system, it is recommended to integrate gas transfers between food and tray when the food-tray interface area is significant (2D model) and to precisely evaluate the gas permeability of the tray. These transfers can be neglected when this interface area is minimal (1D model).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112701"},"PeriodicalIF":5.3,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329966","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}

引用次数: 0

Salmon muscle microstructure influence on ohmic heating – MRI characterization and computer simulation analysis 鲑鱼肌肉微结构对欧姆加热的影响- MRI表征和计算机模拟分析

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-18 DOI: 10.1016/j.jfoodeng.2025.112702

Wen Guo , Chunsen Wang , Yvan Llave, Mika Fukuoka

{"title":"Salmon muscle microstructure influence on ohmic heating – MRI characterization and computer simulation analysis","authors":"Wen Guo , Chunsen Wang , Yvan Llave, Mika Fukuoka","doi":"10.1016/j.jfoodeng.2025.112702","DOIUrl":"10.1016/j.jfoodeng.2025.112702","url":null,"abstract":"<div><div>This study characterizes the microstructure of salmon muscle, in special the quantity and thickness of the myotomes and myosepta tissues, at five locations (belly, loin, second cut, top loin, and tail) using magnetic resonance imaging (MRI) in order to build simulation models that consider the structure of each tissue to investigate their effect on the electrical behavior during ohmic heating (OH). A block from each location was subjected to OH from 5 °C to 70 °C under an applied voltage of 20 V at 20 kHz in both directions of the electric current (parallel and series) to the muscle arrangement. The OH systems were evaluated experimentally and using three-dimensional computer simulation models. Experimental temperature profiles successfully validated the accuracy of the model results in parallel and series directions at two different locations, showing a low error across all 20 conditions assessed, with 14 conditions exhibiting excellent accuracy (RMSRE <10 %), four conditions showing good accuracy (10 % < RMSRE <20 %), and two conditions presenting fair accuracy (20 % < RMSRE <30 %). Salmon block with thinner tissue (myotomes and myosepta) layers presented a higher heating rate during OH, following the order: tail > top loin > second cut > loin > belly. 3D distributions of current density and temperature during OH were visualized through computer simulations. The results confirmed that the salmon muscle microstructure predominantly influences heat generation distribution according to the current direction. Approaches combining MRI evaluation and mathematical simulation demonstrated their potential to evaluate the OH of food systems of complex microstructures which can be relevant in the design of novel products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112702"},"PeriodicalIF":5.3,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144364509","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}

引用次数: 0

New insights into morphing food through a semi-automated system for creating accurate surface grooves of varying depths on cereal-based snacks 通过半自动系统对变形食物的新见解，该系统可以在谷物零食上创建不同深度的精确表面凹槽

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-17 DOI: 10.1016/j.jfoodeng.2025.112700

Eleonora Di Palma , Antonio Derossi , Rossella Caporizzi , Lining Yao , Teng Zhang , Carla Severini

{"title":"New insights into morphing food through a semi-automated system for creating accurate surface grooves of varying depths on cereal-based snacks","authors":"Eleonora Di Palma , Antonio Derossi , Rossella Caporizzi , Lining Yao , Teng Zhang , Carla Severini","doi":"10.1016/j.jfoodeng.2025.112700","DOIUrl":"10.1016/j.jfoodeng.2025.112700","url":null,"abstract":"<div><div>A new strategy for morphing food consisting of an automated system to generate highly precise grooves on cereal-based snacks with the aim to precisely control the shape changes triggered by baking treatments, has been proposed. The grooves altered the dehydration rate and shrinkage on the top and bottom surfaces, triggering the bending. The baking process was described by the Weibullian model (r > 0.99), with a rate constant between 0.00859 and 0.02066 g H<sub>2</sub>O/g w.b.∗min in line with the increased groove depth. For thicker samples a delamination was observed for all the groove depths studied, due to the formation of gas pockets generated by water evaporation into the dough. In these cases, the control of morphing could not be achieved. Due to the inhomogeneous heating, delamination occurred mainly at the edge of the samples, as well described by the 2D X-ray cross-sectional images. Thinner samples (1.89 mm and 1.24 mm) achieved the desired shape change as groove depth increased; the swelling effect was not visually observed, while the microtomographic images showed slight swelling. It was possible to obtain a significant bending angle of 122° and 167° respectively after 20 min and 50 min of baking for a sample of 1.24 mm thick, 5.5 cm long, and groove depths of 900 μm.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112700"},"PeriodicalIF":5.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144364508","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}

引用次数: 0

Development of red rice germ extract-loaded microcapsules by complex coacervation using alternative proteins and polysaccharide as wall materials 以替代蛋白和多糖为壁材，复合凝聚法制备红米胚芽提取物微胶囊

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-16 DOI: 10.1016/j.jfoodeng.2025.112698

Susma Bhattarai , Wattinee Katekhong , Chin Ping Tan , Utai Klinkesorn , Methavee Peanparkdee

{"title":"Development of red rice germ extract-loaded microcapsules by complex coacervation using alternative proteins and polysaccharide as wall materials","authors":"Susma Bhattarai , Wattinee Katekhong , Chin Ping Tan , Utai Klinkesorn , Methavee Peanparkdee","doi":"10.1016/j.jfoodeng.2025.112698","DOIUrl":"10.1016/j.jfoodeng.2025.112698","url":null,"abstract":"<div><div>Red jasmine rice germ extract is rich in phenolic compounds, naturally pigmented, hydrophilic, and possesses potent antioxidant properties. However, these beneficial attributes are highly susceptible to degradation by heat and light. This study aimed to microencapsulate the rice extract using a blend of whey protein concentrate (WPC), silkworm pupae protein (SPP), or moringa leaf protein (MLP) with gum arabic (GA) as sustainable wall materials via complex coacervation. The formation of microcapsules at different protein-polysaccharide ratios and pH levels was extensively examined using ζ-potential, turbidity, and coacervate yield analysis. Results indicated that a protein-polysaccharide ratio of 3:1 facilitated optimal complex formation at pH 3.5 for WPC/GA and pH 3.0 for SPP/GA and MLP/GA, primarily driven by strong electrostatic interactions. The encapsulation efficiency of the microcapsules ranged from 40 % to 65 %, with SPP achieving the highest efficiency. The microcapsules were further subjected to <em>in vitro</em> digestion, simulating the oral, gastric, and intestinal phases. Encapsulation significantly enhanced the total phenolic content and antioxidant activity of the rice extract after gastrointestinal digestion compared to the non-encapsulated extract, as confirmed by DPPH, FRAP, and ABTS assays. Notably, microcapsules formulated with SPP exhibited the highest encapsulation efficiency and retained superior antioxidant properties following <em>in vitro</em> digestion.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112698"},"PeriodicalIF":5.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297280","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}

引用次数: 0

Dairy powders: Impact of surface composition and heterogeneity on functional properties 乳粉：表面组成和非均质性对功能特性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-14 DOI: 10.1016/j.jfoodeng.2025.112689

Claire Gaiani , Ali Nasirpour , Serafim Bakalis , Mogens Andersen , Alireza Naseri , Kirsten Gade Malmos , Jennifer Burgain

{"title":"Dairy powders: Impact of surface composition and heterogeneity on functional properties","authors":"Claire Gaiani , Ali Nasirpour , Serafim Bakalis , Mogens Andersen , Alireza Naseri , Kirsten Gade Malmos , Jennifer Burgain","doi":"10.1016/j.jfoodeng.2025.112689","DOIUrl":"10.1016/j.jfoodeng.2025.112689","url":null,"abstract":"<div><div>This study investigates the surface characteristics of four industrial dairy powders - Skim Milk Powder (SMP), Whole Milk Powder (WMP), Instant Filled Milk Powder (IFMP), and Cheese Powder (CP) - across multiple length scales, aiming to understand how these characteristics influence their physical and functional properties. Using X-ray Photoelectron Spectroscopy on large area (multiple particles), it was observed that surface composition remains consistent across different particle sizes within each powder type. Notably, SMP exhibited a more hydrophilic surface compared to the other powders, particularly CP. At the particle scale (single particle – 10 μm × 10 μm), Atomic Force Microscopy (AFM) analysis revealed uniform surface structures. Among the samples, CP and SMP displayed smoother surfaces whereas WMP and IFMP exhibited more textured topographies. High-resolution (2 μm × 2 μm) AFM assessments highlighted distinct differences in surface structures among the powders. Nanomechanical measurements indicated that SMP had the highest Young's modulus suggesting a stiffer surface, while CP had the lowest, indicating a softer surface. Finally, these findings underscore the significance of surface characteristics at various scales in determining the functional performance of dairy powders, here flowability and wettability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112689"},"PeriodicalIF":5.3,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307514","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}

引用次数: 0

Development of disposable paper-based smart visual labels with thermochromic materials for cold chain temperature (−18 °C) monitoring 开发具有热致变色材料的一次性纸质智能视觉标签，用于冷链温度（- 18°C）监测

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-13 DOI: 10.1016/j.jfoodeng.2025.112692

Qiwen Chen , Yulun Chen , Qingrun Liu , Shaofeng Yuan , Hang Yu , Weirong Yao

{"title":"Development of disposable paper-based smart visual labels with thermochromic materials for cold chain temperature (−18 °C) monitoring","authors":"Qiwen Chen , Yulun Chen , Qingrun Liu , Shaofeng Yuan , Hang Yu , Weirong Yao","doi":"10.1016/j.jfoodeng.2025.112692","DOIUrl":"10.1016/j.jfoodeng.2025.112692","url":null,"abstract":"<div><div>Monitoring cold chain temperatures is essential for ensuring the safety of food, the efficacy of drugs, and the stability of vaccines. However, existing methods face challenges, including the lack of real-time monitoring, concerns over data accuracy, and environmental interference. To resolve these challenges, a kind of thermochromic materials (TCMs) was developed to undergo phase changes above a specific threshold of −18 °C. These TCMs were synthesized with a precise mass ratio of organic solvents, comprising 96 % undecane and 4 % n-dodecanol. The TCMs were applied as coatings on paper to generate Quick Response (QR) codes, intended for identifying real-time temperature fluctuations. Exposure to temperatures exceeding −18 °C for an extended period induced fading and blurring in QR code patterns, rendering them unrecognizable even upon reversion to −18 °C or below. The visual response system can be employed for dynamic, intelligent temperature monitoring within cold chain logistics.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112692"},"PeriodicalIF":5.3,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297278","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}

引用次数: 0

Finite element modeling of apple tissue mechanics: A comparative study of elastic and elastoplastic behavior across ripening stages 苹果组织力学的有限元建模：成熟期弹性和弹塑性行为的比较研究

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-13 DOI: 10.1016/j.jfoodeng.2025.112696

Monika Słupska , Szymon Kuprianiuk , Roman Stopa , Adam Figiel

{"title":"Finite element modeling of apple tissue mechanics: A comparative study of elastic and elastoplastic behavior across ripening stages","authors":"Monika Słupska , Szymon Kuprianiuk , Roman Stopa , Adam Figiel","doi":"10.1016/j.jfoodeng.2025.112696","DOIUrl":"10.1016/j.jfoodeng.2025.112696","url":null,"abstract":"<div><div>The mechanical properties of apple tissues vary significantly with ripening, influencing their susceptibility to bruising during handling. This study developed and validated finite element models (FEM) to simulate the mechanical behavior of ‘Chopin’ apples at three ripening stages: development, ripening, and senescence. Two modeling approaches, elastic and elastoplastic, were calibrated using experimental stress–strain data obtained from uniaxial compression and tensile tests. Model validation was performed by comparing simulated force–displacement curves and contact pressure distributions with empirical measurements.</div><div>Elastic models showed strong agreement with modified experimental data, achieving fit values between 87 % and 91 %, particularly in early-stage fruit. However, their performance declined when applied to unprocessed data that included permanent deformation, with fit values decreasing to 79–83 %. In contrast, elastoplastic models delivered superior accuracy across all ripening stages, with fit values ranging from 91 % to 96 %, and effectively reproduced nonlinear behaviors such as yield and localized tissue failure. Contact area predictions further supported the enhanced performance of elastoplastic models, particularly in capturing shifts in pressure distribution during loading.</div><div>These findings highlight the limitations of simplified elastic assumptions in modeling biological tissues and underscore the advantages of elastoplastic formulations in capturing irreversible mechanical responses. Although computational time increased by 20–39 %, the improvement in predictive realism justifies their application in bruise prediction, robotic fruit handling, and postharvest process optimization.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112696"},"PeriodicalIF":5.3,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297282","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}

引用次数: 0

Thermally induced dynamical and structural changes in lactose – maltodextrin system: insights from neutron scattering, thermal analysis and Raman spectroscopy 乳糖-麦芽糖糊精体系的热致动力学和结构变化：来自中子散射、热分析和拉曼光谱的见解

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-13 DOI: 10.1016/j.jfoodeng.2025.112697

Magdalena Witek , Matthew Krzystyniak , Teresa Witczak , Svemir Rudić , Matei Pascariu , Marta Liszka-Skoczylas

{"title":"Thermally induced dynamical and structural changes in lactose – maltodextrin system: insights from neutron scattering, thermal analysis and Raman spectroscopy","authors":"Magdalena Witek , Matthew Krzystyniak , Teresa Witczak , Svemir Rudić , Matei Pascariu , Marta Liszka-Skoczylas","doi":"10.1016/j.jfoodeng.2025.112697","DOIUrl":"10.1016/j.jfoodeng.2025.112697","url":null,"abstract":"<div><div>Differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and Raman spectroscopy, augmented by neutron transmission (NT) and Compton scattering (NCS), were employed to investigate thermally-induced changes in local structure and dynamics in the amorphous and crystalline matrix in a lactose, maltodextrin and lactose-maltodextrin mixture.</div><div>Incubation at low relative humidity (33 %) produced a dehydrated sample containing a crystalline form of lactose characterised by enhanced thermal stability, as confirmed by DSC and TGA. Strikingly, these structural changes were accompanied by unaltered local dynamics, as characterised by the widths of hydrogen nuclear momentum distribution (NMD widths) obtained from the NCS.</div><div>Under higher humidity conditions (65 %), deviations in the shapes of the NT curves from the prediction of the Average Functional Group Approximation (AFGA) indicated melting of lactose crystallites above 120 °C in a lactose-maltodextrin mixture, which was also supported by DSC. Moreover, the constant stoichiometry inferred from the NCS confirmed the absence of sample decomposition (e.g., caramelization) in this temperature range.</div><div>Glass transition upon sample heating above 30 °C was monitored by Raman spectroscopy, DSC, and NCS in a lactose-maltodextrin mixture. Spectral shifts and peak broadening were observed in Raman spectra at the temperature region where DCS detected the glass transition. In the same temperature region, NCS measured NMD widths of protons that the AFGA predictions could perfectly model, indicating that the vibrational density of states lacks contributions from intermolecular vibration due to the loosening of the secondary structure.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112697"},"PeriodicalIF":5.3,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313583","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}

引用次数: 0

Multiscale modeling for food drying: A downscaling approach 食品干燥的多尺度建模：缩小尺度的方法

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-12 DOI: 10.1016/j.jfoodeng.2025.112695

Zachary G. Welsh , Vindya Thathsaranee Weligama Thuppahige , M.A. Karim

{"title":"Multiscale modeling for food drying: A downscaling approach","authors":"Zachary G. Welsh , Vindya Thathsaranee Weligama Thuppahige , M.A. Karim","doi":"10.1016/j.jfoodeng.2025.112695","DOIUrl":"10.1016/j.jfoodeng.2025.112695","url":null,"abstract":"<div><div>Modeling cellular-level transport phenomena in plant-based food materials during drying remains a complex challenge. Intracellular water (ICW) plays a critical role in drying kinetics but is often overlooked in computational models. Multiscale modeling offers a potential approach to capture the effects of ICW; however, existing models frequently neglect ICW dynamics or predetermine its transport. This work aims to develop a multiscale downscaling model which can actively downscale a materials condition (dependent variables) to investigate the transport of ICW. Two different drying temperatures (47 °C and 64 °C) and the ICW transport at three different points of interest within the domain are investigated. The results were compared to experimental data and a control model. The downscaling model predicts drying at 47 °C very well achieving mean relative errors (MREs) of 3.62 % and 0.66 % for the average moisture content and average temperature respectively. At 64 °C, the model also predicts drying well achieving MREs of 8.38 % and 0.90 % for the average moisture content and average temperature respectively. The ICW at each point of interest was calculated and its trend through the cell wall revealed interesting findings.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112695"},"PeriodicalIF":5.3,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313582","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}

引用次数: 0

Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production 超滤膜甘蔗汁澄清及后续制糖技术的研究进展

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-06-11 DOI: 10.1016/j.jfoodeng.2025.112693

Jeffrey LeBlanc, Thevu Vu, Remil Aguda

{"title":"Review of the technical readiness of ultrafiltration membrane-based sugarcane juice clarification and subsequent sugar production","authors":"Jeffrey LeBlanc, Thevu Vu, Remil Aguda","doi":"10.1016/j.jfoodeng.2025.112693","DOIUrl":"10.1016/j.jfoodeng.2025.112693","url":null,"abstract":"<div><div>The key benefit of sugarcane juice clarification by ultrafiltration (UF) membranes is the reduction in the energy usage for purification. A secondary benefit is the omission of chemical addition. Membrane-based clarification exhibits a high technical readiness level of 6 or 7. Pilot cases have demonstrated the ability of UF to reduce turbidity by >98 % while significantly decolorizing the juice. In this paper, five processes using UF-clarification at the pilot plant scale are reviewed. Two of the pilot processes focused on softening and filtering the sugarcane juice to reduce the polyvalent ion concentration. While another two processes focused on decolorization by size exclusion of impurities with tighter membranes. The final white sugar products from the different pilot processes were between 60 and 600 International Color Units. The lowest color is achieved by an integrated membrane process for clarification, decolorization, and concentration. The two main recommendations for the operation of UF-clarification are (1) pre-filtering the raw sugarcane juice (by screens or centrifugation) and (2) optimizing membrane cleaning protocols. For clarification, the specified membrane molecular weight cut-off should be between 65 and 3000 kDa to achieve a permeate flux for sugarcane juice between 35 and 125 L/(m<sup>2</sup> hr). Polymeric spiral wound, tubular ceramic, and tubular stainless steel UF membranes are technically suitable options for sugarcane juice clarification. By combining ultrafiltration modeling, which accurately predicts system design and operating parameters, with machine learning models, model predictive controls of sugarcane processes can be achieved. Developmental work utilizing the clarification byproduct in soil application shows promise.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112693"},"PeriodicalIF":5.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280789","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}

引用次数: 0