Journal of Food Engineering最新文献

{"title":"Development of a colorimetric sensor array with weighted RGB strategy for quality differentiation of Anji white tea","authors":"Qilin Xu,&nbsp;Xianggang Yin,&nbsp;Xinyi Huo,&nbsp;Xiaohan Zhao,&nbsp;Linlin Wu,&nbsp;Yifeng Zhou,&nbsp;Jun Huang","doi":"10.1016/j.jfoodeng.2024.112458","DOIUrl":"10.1016/j.jfoodeng.2024.112458","url":null,"abstract":"<div><div>This study presents the development of an innovative colorimetric sensor array system designed to differentiate the quality of Anji white tea by detecting and analyzing its aromatic components. The colorimetric sensor array utilizes chemically reactive dyes that selectively respond to specific aromatic compounds, effectively capturing aroma variations across different grades of tea. Under optimized experimental conditions, response data from the colorimetric sensor array for various tea samples were collected and processed using a weighted RGB strategy, which assigns values of 30%, 59%, and 11% to the red, green, and blue channels, respectively, to better replicate human visual perception. Tea grade classification was performed using principal component analysis and orthogonal partial least squares discriminant analysis. Comparative analysis of the performance of the four supervised learning models demonstrated that the weighted RGB method was more accurate, with the Extreme Learning Machine achieving an impressive classification accuracy of 96.30%. This novel method provides a rapid, efficient, and user-friendly tool for tea quality assessment, with significant implications for the food engineering industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112458"},"PeriodicalIF":5.3,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138397","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":"Drainage of acid-rennet gels: Rheological and microstructural study of milk heat treatment and milk proteins/whey protein aggregates ratio effects","authors":"Marie-Hélène Famelart ,&nbsp;Islem Mtibaa ,&nbsp;Florence Rousseau ,&nbsp;Manon Perrignon ,&nbsp;Romain Richoux ,&nbsp;Corinne Rondeau-Mouro ,&nbsp;Patrice Gaborit","doi":"10.1016/j.jfoodeng.2024.112457","DOIUrl":"10.1016/j.jfoodeng.2024.112457","url":null,"abstract":"<div><div>The effect of milk heat treatment (lowH: 72 °C/20 s; highH: 95 °C/120 s) and of substitution of part of milk proteins by whey protein aggregates (WPA) on the drainage of acid-rennet gels was investigated. Gels produced at 25 °C and pH 4.6 were stirred and drained by centrifugation or drained unstirred on a drainage pilot for 24 h. The kinetics of gelation and microstructure of stirred and drained gels were studied by rheology and confocal microscopy with image analysis. The highH treatment slowed down milk gelation and led to gels with slightly higher moduli, hindered the gel syneresis and the drainage and led to drained gels with a lower fractal dimension and smaller pore and network strand sizes than lowH treatment. Substitution of milk proteins by WPA led to softer and more liquid-like gels and slightly reduced the gel drainage as compared to untreated milk. Producing whey protein particles in situ in milk by the highH treatment had not the same effect than adding exogenous WPA on the production of acid-rennet drained gels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112457"},"PeriodicalIF":5.3,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of woody breast in broiler breast fillets using structured-illumination reflectance imaging coupled with surface profilometry","authors":"Jiaxu Cai,&nbsp;Yuzhen Lu","doi":"10.1016/j.jfoodeng.2024.112459","DOIUrl":"10.1016/j.jfoodeng.2024.112459","url":null,"abstract":"<div><div>Woody breast (WB) myopathy impairs the quality and marketability of poultry products, leading to significant economic losses for poultry industries worldwide due to product downgrading and consumer complaints. WB-affected broiler breast fillets are characterized by abnormal tissue hardness, muscle rigidity, and irregular shape. Manual evaluation based on tactile palpation and visual examination is the current practice for WB assessment at poultry processing facilities, but it is subjective, labor-intensive, and may induce contamination. Structured-illumination reflectance imaging (SIRI), which is capable of depth-resolved tissue characterization and three-dimensional sample topography, has emerged a potential means for poultry defect detection, as opposed to conventional uniform illumination-based imaging. This study presents a novel effort to assess WB in broiler meat using SIRI coupled with phase-measuring profilometry. An in-house assembled, broadband SIRI platform with phase-shifted sinusoidal illumination patterns at different spatial frequencies was used to acquire images from normal and WB-affected boneless chicken fillets. Acquired pattern images at each spatial frequency were demodulated into 1) one phase difference image that depicts sample surface geometry and 2) two intensity images [i.e., direct component (DC) and amplitude component (AC)]. Hand-crafted geometric and textural features were extracted from the phase difference and intensity images respectively, and used for differentiating between normal and WB-affected samples by regularized linear discriminant analysis models. The features from the phase difference images were more effective than the texture features from either DC or AC images, and the highest overall classification accuracy of nearly 93% was achieved by modeling an optimized set of features from the phase difference images, representing improvements of about 8%–11% over the accuracy obtained using the features from DC and AC images. This study demonstrated the effectiveness of sample surface topographic profiles, revealed by the phase difference images, for WB assessment. SIRI coupled with surface profilometry offers a useful tool for WB assessment of broiler breast meat. The dataset of this study has been made publicly available<span><span>¹</span></span> to enourage the research into SIRI for poultry quality assessment.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112459"},"PeriodicalIF":5.3,"publicationDate":"2024-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138433","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":"Multiresponse kinetics with estimation of the experimental variance-covariance matrix. A full Bayesian analysis using Stan","authors":"M.A.J.S. van Boekel","doi":"10.1016/j.jfoodeng.2024.112455","DOIUrl":"10.1016/j.jfoodeng.2024.112455","url":null,"abstract":"<div><div>Multiresponse analysis is a powerful technique to unravel complex kinetic chemical reaction schemes. Box and Draper (1965) showed that least-squares analysis of multiresponse measurements can be inappropriate if measurements are correlated, which will be frequently the case. Insight into the experimental variance-covariance matrix is therefore important, but this matrix is usually unknown. Using a Bayesian analysis, Box and Draper (1965) integrated out the experimental variance-covariance matrix to find an approximate solution for parameter estimates, called the determinant criterion. Nowadays, a full Bayesian analysis is possible via Markov Chain Monte Carlo (MCMC) sampling that does allow to estimate the full experimental variance-covariance matrix, next to the common kinetic parameter estimates. Two multiresponse examples are discussed to investigate this, using the probabilistic language Stan coupled to R. One example is the simulated data set used by Box and Draper (twelve runs with three components), the other a much-used real data set on heat-induced isomerization of <span><math><mrow><mi>α</mi></mrow></math></span>-pinene (nine runs with six components). One main result is that with both data sets the experimental variance-covariance matrix could be estimated, which gives much insight in the properties of the experimental data and further statistical analysis. Another main result is that, at least for the pinene data set, least-squares analysis leads to unrealistic precise estimates compared to the Bayesian solution, showing that it is worthwhile to use the Bayesian solution. An additional result is that the generally accepted mechanism for the pinene data set is questionable. Overall, the results show that Stan is a great addition to the toolkit of the kineticist for multiresponse kinetics analysis.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112455"},"PeriodicalIF":5.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters","authors":"Yogesh Kumar ,&nbsp;Alfredo Cassano ,&nbsp;Carmela Conidi ,&nbsp;Davide Gottardi ,&nbsp;Arianna Ricci ,&nbsp;Giuseppina Paola Parpinello ,&nbsp;Andrea Versari","doi":"10.1016/j.jfoodeng.2024.112456","DOIUrl":"10.1016/j.jfoodeng.2024.112456","url":null,"abstract":"<div><div>This study aimed at investigating the impact of the osmotic distillation (OD) process parameters, including feed and stripping flow rates, on the removal of ethanol from white wine for the production of dealcoholized wine (0.5% v/v ethanol). The research evaluated the dealcoholization kinetics and ethanol mass transfer behavior using mathematical modeling, alongside investigating the impact of different ethanol levels on physico-chemical parameters, color profile and volatile composition of the wine. The results showed that without renewing the stripping solution, ethanol reduction stabilizes after several dealcoholization cycles due to an equilibrium between ethanol content in the feed and stripping side. However, renewing the stripping solution increased ethanol removal rates, facilitating the production of dealcoholized wine. Additionally, variations in feed and stripping flow rates without renewing the stripping solution, in the range of investigated values, did not significantly impact the ethanol removal rate. The total weight loss during the production of dealcoholized wine (0.5% v/v) was 20.7%. Partial dealcoholization (up to 4.6–5.0% v/v) showed minor changes in physico-chemical parameters of wine, while full dealcoholization at 0.5% v/v resulted in changes in acidity, pH, several non-volatile compounds and color of wine. The reduction in total volatile compounds showed a positive correlation (r = 0.93) with ethanol removal, in particular for the loss of esters (reduced by 89%), alcohols (78%), acids (86%), carbonyl compounds (96%) and volatile phenols (88%).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112456"},"PeriodicalIF":5.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138435","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":"Low-resolution sodium NMR in food biopolymers: The accessible information","authors":"Diane Neagu ,&nbsp;Deepa Agarwal ,&nbsp;Charfedinne Ayed ,&nbsp;Timothy B. Benson ,&nbsp;William MacNaughtan ,&nbsp;Sandra E. Hill","doi":"10.1016/j.jfoodeng.2024.112454","DOIUrl":"10.1016/j.jfoodeng.2024.112454","url":null,"abstract":"<div><div>Measurements on the sodium/salt concentration in a food biopolymer have been conducted using a low-resolution NMR spectrometer tuned to the sodium nucleus. Whilst being a relatively insensitive technique, this approach is an environmentally friendly alternative to existing methods and provides the potential for additional information on the state of sodium in food biopolymers and products. Part of the sodium signal is missing when sodium is in the presence of charged polymeric material, such as gluten. It is proposed that the signal loss is due to some form of immobilisation of the sodium causing changes in either the T₁ or T₂ or both relaxation constants rendering part of the signal unable to be recorded. Further work is required to differentiate between the possible mechanisms. Specifically, calculating the missing fraction as a function of recycle delay time will help determine the responsible factor. A tentative model is proposed, which, based on the missing signal, demonstrates a method for calculating the sodium/salt added with the polymer (Sg), and a partitioning factor (P) of sodium between the solid (signal absent) and the aqueous (signal present) phases. A systematic experiment was conducted with a mixture of wheat gluten and salt to demonstrate the proposed method.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112454"},"PeriodicalIF":5.3,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of vacuum treatment on multi-layered structure and physicochemical properties of reconstituted fish steaks: Specific effects of air distribution within meat-air systems","authors":"Yaping Fu,&nbsp;Yanshun Xu","doi":"10.1016/j.jfoodeng.2024.112451","DOIUrl":"10.1016/j.jfoodeng.2024.112451","url":null,"abstract":"<div><div>The air distribution within the meat-air systems was regulated through vacuum treatment, followed by an investigation into effects of vacuum time on multi-layered structure and physicochemical properties of reconstituted fish steaks made from minced muscle. In the absence of vacuum treatment, an inferior multi-layered structure with many circular holes was observed. Appropriate vacuum treatment (25–75 s) effectively eliminated air bubbles responsible for these circular holes while retaining those that contribute to the stratified phase, thereby facilitating the development of a superior multi-layered structure. Conversely, excessive vacuum treatment (≥99 s) would further promote the outflow of stratified phases from the food system, leading to blurring or even disappearance of multi-layered structure. Moreover, appropriate vacuum treatment enhanced the multi-layered structure by promoting conversion from random coil into β-sheet. However, by promoting migration of free water to an immobile state and conversion of β-sheet to random coil, excessive vacuum treatment could improve water holding capacity to some extent, but lead to the weakening of multi-layered structures. In conclusion, judicious application of vacuum treatment is advantageous for regulating stratified phases within complex multi-layered structure, thereby preparing superior anisotropic reconstituted fish steaks. The findings of this study are conducive to potential applications in the food industry for improving low-value fish utilization and the development of novel reconstituted meat products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112451"},"PeriodicalIF":5.3,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138556","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":"High-performance coaxial 3D printing towards emulsion-Vitamin D formability","authors":"Haohao Hu ,&nbsp;Siyu Yao ,&nbsp;Ruihao Niu ,&nbsp;Zhaojing Huang ,&nbsp;Beijia Wan ,&nbsp;Qingqing Zhu ,&nbsp;Jianwei Zhou ,&nbsp;Donghong Liu ,&nbsp;Enbo Xu","doi":"10.1016/j.jfoodeng.2024.112453","DOIUrl":"10.1016/j.jfoodeng.2024.112453","url":null,"abstract":"<div><div>As an advanced mode of coaxial 3D printing, its outer layer can be designed to shape a soft 2D inner core to a strong stereoscopic structure. Here, we used oil-based Pickering emulsions stabilized by starch nanoparticle as the inner core, with carrageenan gel as the outer layer. Emulsion cores with different rheological properties greatly influence the overall printability (especially 70% oil content), which have been complemented by fluid dynamics simulation of pressure and velocity distributions (at the ratio of inner core to outer layer of 2:3). Vitamin D (V_D) was used as a functional additive embedded into different emulsions of inner cores and protected both by the inner and the outer layers. Particle size and stability analyses demonstrated that emulsions loaded with V_D (even higher than 90% with the protection of outer layer after 15 days) still had a stabilized system.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112453"},"PeriodicalIF":5.3,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137885","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":"Multi-audio feature maps fusion for watermelon quality detection","authors":"Zhijie Zhang ,&nbsp;Hehe Xie,&nbsp;Kailiang Zhang,&nbsp;Li Yang,&nbsp;Dongxing Zhang,&nbsp;Tao Cui,&nbsp;Xiantao He","doi":"10.1016/j.jfoodeng.2024.112452","DOIUrl":"10.1016/j.jfoodeng.2024.112452","url":null,"abstract":"<div><div>Non-destructive detection of the internal quality of watermelons after harvest can significantly reduce losses and waste during the subsequent sales process. However, existing algorithms often struggle with limited generalization and high iteration costs. This study leverages audio feature maps of watermelons and employs deep learning to classify ripeness (ripe or raw) and internal defects (hollow or juicy). A hybrid attention mechanism, DWTR, is proposed to enhance feature extraction by adaptively capturing spatial and channel information. Additionally, re-parameterization branches are introduced to boost model representation without increasing inference overhead. The Rep-MBF model, a multi-branch fusion approach, was developed utilizing Mel spectrograms and short-time fourier transform (STFT) spectrograms of single-tap audio as dual inputs. The Rep-MBF model demonstrated strong performance with an accuracy of 97.81%, precision of 97.49%, recall of 97.35%, and F1-Score of 97.42% on the test set. The model's inference time on a Raspberry Pi 4B (8 GB) edge computing platform was only 16.24 ms, meeting the accuracy and speed demands for watermelon internal quality detection. In real-world detection scenarios, the Rep-MBF model accurately predicted 44 out of 48 watermelon samples, achieving an overall detection success rate of 91.67%, demonstrating excellent performance in practical watermelon detection applications. The Rep-MBF model achieves high-precision, low-latency detection of both watermelon ripeness and internal defects, while also demonstrating excellent robustness. These combined attributes provide strong algorithmic support for the development of portable nondestructive detection devices for watermelon internal quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112452"},"PeriodicalIF":5.3,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138436","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":"Non-linear rheology of melted cheddar cheese","authors":"Jake Song","doi":"10.1016/j.jfoodeng.2024.112450","DOIUrl":"10.1016/j.jfoodeng.2024.112450","url":null,"abstract":"<div><div>The rheology of melted cheese is a fundamental parameter in the preparation of cheese for consumer foods, but remains poorly understood. We show that the linear and non-linear viscoelasticity of melted cheddar cheese can be captured by a fractional linear viscoelastic model and a strain-softening damping function, respectively. However, we show that a time-strain separable constitutive equation of the K-BKZ type using these two components fails to capture the dramatic strain stiffening observed in the steady shear response of melted cheddar cheese. We show that this stiffening effect arises due to the rapid thermally-induced phase separation, dehydration, and solidification of melted cheddar cheese, and that incorporating an appropriate mutation function in the K-BKZ equation to account for this effect results in the complete description of the non-linear shear rheology of melted cheddar cheese. We thus elucidate the origins of the solid-like behavior of melted cheese commonly seen under non-linear deformations, and provide broad insight into the modeling of the non-linear rheology of soft matter systems that exhibit temporal mutations in mechanical properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112450"},"PeriodicalIF":5.3,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137883","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}