Journal of Food Engineering最新文献_第2页

Curcumin in pectin-caseinate enhances resveratrol bioavailability 果胶酪蛋白酸中的姜黄素提高白藜芦醇的生物利用度

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-12 DOI: 10.1016/j.jfoodeng.2025.112724

Yijun Zhou , Yanan Song , Ling Zhu , Hui Zhang

{"title":"Curcumin in pectin-caseinate enhances resveratrol bioavailability","authors":"Yijun Zhou , Yanan Song , Ling Zhu , Hui Zhang","doi":"10.1016/j.jfoodeng.2025.112724","DOIUrl":"10.1016/j.jfoodeng.2025.112724","url":null,"abstract":"<div><div>Resveratrol and curcumin, natural plant-derived polyphenols with antioxidant, anti-inflammatory, and anticancer properties, are limited by poor bioavailability and stability. Delivery systems offer an effective strategy to address these limitations. Notably, their co-encapsulation shows synergistic effects, significantly enhancing encapsulation efficiency, stability, and bioactivity. In this study, nanoparticles were prepared from pectin and sodium caseinate to deliver resveratrol and curcumin using a solvent evaporation method combined with electrostatic deposition, and their physicochemical and structural properties were characterized. The nanoparticles (PE-SC-C-RNP) had a narrow size distribution (247.57 nm), low polydispersity index (0.32), and high encapsulation efficiency (95.24 ± 0.76 %). Structural analyses indicated that electrostatic interactions between pectin and sodium caseinate formed the nanoparticle outer layer, with resveratrol and curcumin in an amorphous state. <em>In vitro</em> digestion experiments showed that curcumin enhanced the binding of resveratrol to carriers without affecting the release rate of resveratrol or free amino acids, leading to a significant increase in antioxidant activity. Animal model experiments showed that the resveratrol concentrations were greater in the plasma of mice administered PE-SC-C-RNP than those administered nanoparticles encapsulating only resveratrol orally, with a 0.83–1.27-fold increase in the maximal tissue concentration, and better pharmacokinetics. The maximum tissue concentration of resveratrol increased 0.83–1.27-fold in the liver, kidney, and other tissues within 6.0 h of administration. These results demonstrated that pectin sodium caseinate nanoparticles and co-encapsulated curcumin effectively improved the bioavailability of resveratrol for the delivery of bioactive compounds.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112724"},"PeriodicalIF":5.3,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696935","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

Photocatalytic-antimicrobial g-C3N4/PVA films for fruit preservation 果品保鲜用光催化抗菌g-C3N4/PVA薄膜

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-11 DOI: 10.1016/j.jfoodeng.2025.112738

Hang Liu , Qing Yang , Rao Gu , Su Zhang , Lingjian Gu , Haonan Wu , Yu Zhang , Xiaoyu Zhou , Tianyi Wang , Chengyin Wang

{"title":"Photocatalytic-antimicrobial g-C3N4/PVA films for fruit preservation","authors":"Hang Liu , Qing Yang , Rao Gu , Su Zhang , Lingjian Gu , Haonan Wu , Yu Zhang , Xiaoyu Zhou , Tianyi Wang , Chengyin Wang","doi":"10.1016/j.jfoodeng.2025.112738","DOIUrl":"10.1016/j.jfoodeng.2025.112738","url":null,"abstract":"<div><div>With rising demand for food safety and sustainable packaging, the creation of antimicrobial and environmentally sustainable materials has become a critical research focus. In this study, a polyvinyl alcohol (PVA) film incorporated with visible-light-responsive graphitic carbon nitride (g-C<sub>3</sub>N<sub>4</sub>) was fabricated, exhibiting remarkable antimicrobial performance. The composite film achieved photocatalytic antimicrobial efficiencies of 99.99 % against <em>Acinetobacter baumannii</em>, 88.26 % against <em>Staphylococcus aureus</em>, and 98.33 % against <em>Escherichia coli</em>. The g-C<sub>3</sub>N<sub>4</sub> was treated via wet ball milling, which significantly enhanced the film's mechanical properties, water vapor impermeability, UV resistance, and antimicrobial performance while reducing hydrophilicity. Additionally, the film demonstrated notable effectiveness in strawberry preservation, extending shelf life to 96 h under ambient conditions, compared to 48 and 72 h for polyethylene (PE) and pure PVA films, respectively. Importantly, the recyclable composite retained its mechanical integrity and antimicrobial efficiency after multiple reuse cycles. This study provides innovative insights into the development of efficient, sustainable, and environmentally conscious food packaging materials.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112738"},"PeriodicalIF":5.3,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614006","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

Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer 速冻机设计及加工条件对连续刮面冷冻机冰淇淋停留时间分布的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-10 DOI: 10.1016/j.jfoodeng.2025.112723

Lauren R. Gallagher, Richard W. Hartel

{"title":"Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer","authors":"Lauren R. Gallagher, Richard W. Hartel","doi":"10.1016/j.jfoodeng.2025.112723","DOIUrl":"10.1016/j.jfoodeng.2025.112723","url":null,"abstract":"<div><div>The dasher assembly in scraped surface freezers (SSFs) plays a crucial role in the manufacture of ice cream by providing mixing during processing, removing ice from the heat exchange surface as it forms, creating fat structures, and incorporating air. Even so, very little is understood about how the design of dashers impacts frozen dessert development in SSFs. In this study, the effect of dasher design and processing parameters on the residence time distribution (RTD) of ice cream made in a continuous SSF was investigated. Processing parameters investigated included dasher speed, overrun, and throughput rate, while five dasher designs of varying geometries and volume displacements within the freezing cylinder were employed. Dye pulse injection studies were used to determine RTD properties while monitoring processing conditions including draw temperature, overrun, and amperage drawn on the dasher motor. Mean residence time was primarily driven by throughput rate, followed by dasher assembly, and then overrun. Reduced mean residence time was associated with higher throughput rates, higher dasher displacements, and lower overrun. Dasher rotational speed did not have a significant effect on mean residence time. There were two-way interaction effects between dasher design and dasher rotational speed, overrun, as well as throughput rate on residence time parameters (mean and/or variance). This study provides insight into the importance of dasher assembly design on the residence time and flow properties of a three-phase system in an SSF.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112723"},"PeriodicalIF":5.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696932","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 and evaluation of a spray chilling system for antimicrobial treatment to inactivate E. coli on cantaloupe during refrigerated storage 哈密瓜冷藏过程中用于灭活大肠杆菌的喷雾冷却系统的研制与评价

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-10 DOI: 10.1016/j.jfoodeng.2025.112737

Vondel Reyes , Kathryn Fontenot , Shyam Menon , Subramaniam Sathivel

{"title":"Development and evaluation of a spray chilling system for antimicrobial treatment to inactivate E. coli on cantaloupe during refrigerated storage","authors":"Vondel Reyes , Kathryn Fontenot , Shyam Menon , Subramaniam Sathivel","doi":"10.1016/j.jfoodeng.2025.112737","DOIUrl":"10.1016/j.jfoodeng.2025.112737","url":null,"abstract":"<div><div>Spray chilling technology combined with antimicrobials may be used to inactivate pathogenic bacteria present in fruits and vegetables. In this study, a spray chilling system was developed, and its nozzle spray characteristics (droplet size and velocity) were evaluated using Phase Doppler-Particle Anemometry. The system's effectiveness in reducing <em>E. coli</em> ATCC 25922 on cantaloupe rind surfaces using 80 ppm spray-chilled peroxyacetic acid, followed by native microbial and fruits' quality evaluation during 7 days of refrigerated storage was also investigated. The nozzle produced a spray with an average droplet Sauter Mean Diameter value of 10.97 ± 0.47 μm when moving downstream along the centerline. Meanwhile, the average droplet velocity on the centerline at 170 mm downstream was 9.73 ± 0.05 m/s. The application of spray-chilled peroxyacetic acid reduced <em>E. coli</em> ATCC 25922 by 1.67 log CFU/cm<sup>2</sup> on cantaloupe rind surfaces over 7 days of refrigerated storage. The study demonstrated that combining spray chilling technology with antimicrobials could be used to inactivate pathogenic bacteria present in fresh produce without disrupting the food cold chain, as the treatment could be applied at the product's specific chilled storage temperature.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112737"},"PeriodicalIF":5.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144606113","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

Physical field pretreatments enhance drying efficiency and quality of goji berry 物理田间预处理提高了枸杞的干燥效率和品质

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-08 DOI: 10.1016/j.jfoodeng.2025.112730

Yuhang Du , Kunfeng Liu , Shuna Mi , Jianjun Ding , Shaofeng Yuan , Hang Yu , Yahui Guo , Yuliang Cheng , Weirong Yao

{"title":"Physical field pretreatments enhance drying efficiency and quality of goji berry","authors":"Yuhang Du , Kunfeng Liu , Shuna Mi , Jianjun Ding , Shaofeng Yuan , Hang Yu , Yahui Guo , Yuliang Cheng , Weirong Yao","doi":"10.1016/j.jfoodeng.2025.112730","DOIUrl":"10.1016/j.jfoodeng.2025.112730","url":null,"abstract":"<div><div>Physical field pretreatments offer promising solutions for enhancing drying efficiency and quality. This study evaluated four innovative physical pretreatments—freezing-thawing (FT), ultrasound (US), pulsed electric field (PEF), and dielectric barrier discharge (DBD) plasma—on goji berries, focusing on their effects on tissue microstructure, moisture transfer, energy consumption, and post-drying quality during hot air drying at 55 °C. FT, US, PEF and DBD pretreatment shortened the drying time by 15 %, 29 %, 20 % and 49 % respectively and reduced the energy consumption accordingly. Among these methods, DBD plasma pretreatment emerged as the best method in terms of comprehensive ability, offering the highest drying efficiency and post-drying quality. DBD produced the highest kinetic model coefficients. FT caused rapid shrinkage, which hindered moisture transfer during subsequent drying, leading to nutrient loss and surface browning. Both US and PEF showed moderate improvements, though less effective than DBD, with US posing a risk of nutrient loss. US, PEF, and DBD reduced browning, with PEF and DBD inhibiting browning enzymes. All pretreatments changed the microstructure within goji berries, promoted the transformation of vacuolar to interstitial water, and affected the drying efficiency. DBD treatment uniquely caused a reduction in bound water and a destruction of the surface structure bringing mass transfer benefits.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112730"},"PeriodicalIF":5.3,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581024","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

Nanocellulose fibers as stabilizers for Pickering emulsion coatings 纳米纤维素纤维在皮克林乳液涂料中的稳定作用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-05 DOI: 10.1016/j.jfoodeng.2025.112735

Yong Cui , Yanyi Xue , Xinyi Zheng , Chen Cheng , Xiaolu Xu , Wenliang Wang

{"title":"Nanocellulose fibers as stabilizers for Pickering emulsion coatings","authors":"Yong Cui , Yanyi Xue , Xinyi Zheng , Chen Cheng , Xiaolu Xu , Wenliang Wang","doi":"10.1016/j.jfoodeng.2025.112735","DOIUrl":"10.1016/j.jfoodeng.2025.112735","url":null,"abstract":"<div><div>Nanocellulose fibers (CNFs) were isolated and characterized from pea residue, which were combined with carboxymethyl chitosan (CMCS) as solid stabilizers, and beeswax was used as the oil phase for the preparation of O/W Pickering emulsions. By adjusting the content of CNFs in the solid stabilizer (0–0.7 wt%), it was demonstrated that the amount of CNFs added had a significant impact on the storage stability, particle size distribution and rheological properties of the Pickering emulsions. As the concentration of CNFs increased, the stability and viscoelasticity of the emulsions gradually improved, while the droplet size decreased. The addition of more CNFs led to the formation of a denser interfacial film on the surface of the emulsion droplets and created a more extensive three-dimensional network structure in the continuous phase of the emulsion, enhancing the structural stability of the emulsion and reducing droplet aggregation and sedimentation. Furthermore, the environmental stability of the Pickering emulsions was tested by altering the pH and environmental temperature. The emulsions exhibited good environmental stability in acidic conditions (pH 2 to 6), and were able to adapt to a wide temperature range (−25 to 100 °C). Interestingly, the Pickering emulsion coating applied to the surface of strawberries was effective in delaying fruit weight loss and titratable acid (TA) decline during storage. In summary, the Pickering emulsions prepared in this study have potential application value in food preservation and packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112735"},"PeriodicalIF":5.3,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572281","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

Insights into the mechanism of glucoamylase activation induced by PEF PEF诱导葡萄糖淀粉酶活化机制的探讨

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-05 DOI: 10.1016/j.jfoodeng.2025.112732

Ouxiang Wei , Minqi Zhou , Si Qin , Lianhuo Wang , Keliang Liu , Jiyong Li , Yueshan Wang

引用次数: 0

Impact of extrusion cooking on tree bean (Parkia timoriana) seed protein emulsion gels with natural deep eutectic solvents and its use as an extrusion-based 3D food printing ink 用天然深共晶溶剂挤压蒸煮对树豆（Parkia timoriana）种子蛋白乳液凝胶的影响及其作为挤压型3D食品打印油墨的用途

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-05 DOI: 10.1016/j.jfoodeng.2025.112722

Prostuti Chakravorty , Laxmikant S. Badwaik , Amit Baran Das

{"title":"Impact of extrusion cooking on tree bean (Parkia timoriana) seed protein emulsion gels with natural deep eutectic solvents and its use as an extrusion-based 3D food printing ink","authors":"Prostuti Chakravorty , Laxmikant S. Badwaik , Amit Baran Das","doi":"10.1016/j.jfoodeng.2025.112722","DOIUrl":"10.1016/j.jfoodeng.2025.112722","url":null,"abstract":"<div><div>This study investigates the effects of single-screw extrusion on the stability and functional properties of emulsion gels containing tree bean seed protein (45–60 % w/w), starch, lipids, and natural deep eutectic solvents (NADES)- a novel, green solvent system known to enhance protein interactions. The extrusion process was optimized by evaluating the influence of temperature, screw speed, moisture content, and NADES concentration on critical parameters such as viscosity, compression energy, and peak force. The optimized conditions (93.33 °C, 155.41 rpm, 48.38 % moisture content, and 3.33 % NADES) yielded emulsion gels with improved textural and thermal properties. Notably, the inclusion of NADES enhanced protein thermal stability, with a denaturation temperature range of 136.5–147.2 °C, indicates the formation of stable quaternary complexes. Rheological analysis revealed that emulsion gel with NADES exhibited superior structural uniformity, reduced viscosity, and enhanced flow properties, making them ideal candidates for extrusion-based 3D food printing. Furthermore, 3D-printed meat analogues derived from these emulsion gels demonstrated high shape retention and softness comparable to raw chicken meat. This research highlights the potential of integrating NADES with extrusion technology to develop sustainable, plant-based meat analogues with improved structural and functional characteristics, addressing key challenges in the field of alternative protein foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112722"},"PeriodicalIF":5.3,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557160","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

An experimental and molecular dynamics analysis of Listeria monocytogenes inactivation in peach puree influenced by moderate electric field and temperature 中等电场和温度对桃果泥中单核增生李斯特菌失活的实验和分子动力学分析

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-04 DOI: 10.1016/j.jfoodeng.2025.112734

Chaminda P. Samaranayake, Mohamed M. Ali, Sudhir K. Sastry

{"title":"An experimental and molecular dynamics analysis of Listeria monocytogenes inactivation in peach puree influenced by moderate electric field and temperature","authors":"Chaminda P. Samaranayake, Mohamed M. Ali, Sudhir K. Sastry","doi":"10.1016/j.jfoodeng.2025.112734","DOIUrl":"10.1016/j.jfoodeng.2025.112734","url":null,"abstract":"<div><div>Nonthermal food preservation methods are increasingly recognized for their potential, with moderate electric fields (MEF) identified as a viable alternative. This study explores the synergistic effect of MEF and temperature on the inactivation of <em>Listeria monocytogenes</em> in peach puree. An electro-processing device was employed to minimize ohmic heating and improve cooling during electric field application. Inactivation was investigated at a field strength of 105 V/cm and isothermal treatment temperatures of 45 and 50 °C, with results compared to corresponding control treatments performed without electric field application. The results revealed a significant (<em>P</em> ≤ 0.05) increase in inactivation induced by MEF at 50 °C within the initial 10 min of treatment, while at 45 °C, a comparable effect was noted only after 20 min of MEF exposure. Moreover, a reduction exceeding 5-log<sub>10</sub> was achieved with MEF treatment at 50 °C for durations exceeding 10 min. Molecular dynamics analysis also demonstrated the effectiveness of the combined influence of electric field and temperature on electroporation and membrane lipid dynamics, with a significant (<em>P</em> ≤ 0.05) enhancement observed at 50 °C. The results of the present study highlight the applicability of MEF processing technology to fruit-based matrices.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112734"},"PeriodicalIF":5.3,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581023","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

Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors 面向啤酒质量控制的数字孪生：集成工业过程数据和基于模型的发酵描述符的数字模型的开发

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-03 DOI: 10.1016/j.jfoodeng.2025.112726

Colomba Dazzarola , Ronald Tighe , José R. Pérez-Correa , Pedro A. Saa

{"title":"Toward a digital twin for beer quality control: development of a digital model integrating industrial process data and model-based fermentation descriptors","authors":"Colomba Dazzarola , Ronald Tighe , José R. Pérez-Correa , Pedro A. Saa","doi":"10.1016/j.jfoodeng.2025.112726","DOIUrl":"10.1016/j.jfoodeng.2025.112726","url":null,"abstract":"<div><div>Beer production consists of a series of complex chemical, physical, and biological transformations. Although modern industrial production protocols are highly standardized, external and process disturbances often lead to degradation in beer quality. While models are available to predict beer quality, their widespread use is currently limited. Typically, these models rely on input variables from products that are almost complete; therefore, corrective measures cannot be implemented on time. Advanced modeling tools, such as digital twins, are effective alternatives to tackle this limitation, as they can integrate real-time process data into a digital model of the physical system to provide online predictions. To advance the development of such a tool, we have developed a hybrid model for beer quality prediction by combining different modeling frameworks and industrial process data. First, a dynamic model of industrial beer fermentation was calibrated that satisfactorily captured the kinetics of primary (extract) and quality-associated volatile compounds (pentanedione and butanedione). Second, a Naïve Bayes classifier for predicting beer quality was trained using physicochemical variables that identified the most critical attributes in a high-quality beer (ethyl acetate, total esters, foam stability, bitterness, and isoamyl acetate). Lastly, a hybrid regression model was constructed using fermentation model descriptors and external process data to predict the latter attributes with high prediction fidelity (less than 10% relative root mean squared error). The model identified yeast handling—including storage and propagation—and wort preparation as critical determinants of final product quality. Overall, this work represents a step toward developing a digital twin that can provide real-time process descriptors and integrate industrial data to optimize production and enhance beer quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112726"},"PeriodicalIF":5.3,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557158","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