Journal of Food Engineering最新文献

{"title":"Enhancing the quality of duck egg protein during the pickling process using machine learning and voltage-pulsed electric field","authors":"Jinliang Cheng ,&nbsp;Ashily Liang Wang ,&nbsp;Weiqiang Qiu ,&nbsp;Li Li ,&nbsp;Yingshan Jin ,&nbsp;Yunzi Jiang ,&nbsp;Wenbin Zhao ,&nbsp;Feng Li ,&nbsp;Yinzhe Jin","doi":"10.1016/j.jfoodeng.2025.112578","DOIUrl":"10.1016/j.jfoodeng.2025.112578","url":null,"abstract":"<div><div>This study investigated the effects of voltage-pulsed electric field (PEF) treatment on the quality and structure of duck eggs during pickling. Furthermore, a model was developed to predict the salt content utilizing the predictive abilities of decision trees, support vector regression, artificial neural network (ANN), and genetic algorithm (GA)-ANN models. The GA-ANN model demonstrated a superior predictive accuracy for salt content. The optimal PEF treatment conditions were as follows: pickling solution concentration of 22 %, subjected to 30 voltage-pulses, and PEF intensity of 2.5 kV/cm, with a prediction error of 0.66 % compared to the actual values. After PEF treatment, the pickling process was completed within 20 days, resulting in increased salt and oil content and decreased moisture content in the eggs. Additionally, the textural properties of egg whites and yolks were enhanced. The secondary structure of egg white proteins shifted from β-sheet to random coil, with an increase in α-helix conformation. Compared to the untreated group, the treated egg whites exhibited increased free sulfhydryl groups and surface hydrophobicity. Furthermore, scanning electron microscopy revealed the presence of numerous pores on the surfaces of the treated samples. Taken together, the PEF treatment effectively shortened the pickling time and improved the quality of duck eggs.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112578"},"PeriodicalIF":5.3,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682370","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":"Digital twin integration for dynamic quality loss control in fruit supply chains","authors":"Yifeng Zou ,&nbsp;Junzhang Wu ,&nbsp;Xiangchao Meng ,&nbsp;Xinfang Wang ,&nbsp;Alessandro Manzardo","doi":"10.1016/j.jfoodeng.2025.112577","DOIUrl":"10.1016/j.jfoodeng.2025.112577","url":null,"abstract":"<div><div>Effective cold chain management is imperative for minimizing food loss and maintaining quality in perishable logistics. This study integrates digital twin (DT) and artificial intelligence (AI) technologies to establish a “five-dimensional model” for cold supply chains, featuring a two-step approach that improve temperature prediction accuracy for shelf-life estimation. In the first step, a long short-term memory (LSTM) based model—trained solely on experimentally verified temperature data—accurately forecasts in-box conditions. Subsequently, a literature-based kinetic model applies well-established parameters to estimate remaining shelf life. By placing a single sensor at the pallet level and applying our box-level digital twin model, we achieved a temperature prediction error below ±0.3 °C (2σ), which translated into a shelf-life estimation error of under ±1.2 days for highly perishable fruits such as strawberries and lychees. Simulations also reveal the integrated DT–AI system reduces food loss by 8.6 %, 12.1 %, 13.6 %, and 15.5 % for strawberries, lychees, oranges, and apples, respectively, surpassing simpler ambient-based methods in both accuracy and food safety—particularly for highly perishable produce. Although hierarchical scaling of DTs (box, pallet, container) indicates increasing deviations at larger units, this trade-off between model precision and resource efficiency renders the solution practical across diverse cold-supply scenarios. Future work may incorporate end-point quality assessments and advanced management modules to further enhance reliability, reduce waste, and foster sustainability in global food logistics.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112577"},"PeriodicalIF":5.3,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682367","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":"Tannic acid crosslinking in Tilapia gelatin microfibers produced by Solution Blow Spinning","authors":"José Luiz Vilches,&nbsp;Cibely da Silva Martin,&nbsp;Alex Otávio Sanches,&nbsp;José Antonio Malmonge","doi":"10.1016/j.jfoodeng.2025.112574","DOIUrl":"10.1016/j.jfoodeng.2025.112574","url":null,"abstract":"<div><div>Developing microfibers from fish gelatin (FG) is important due to its potential as a sustainable and biocompatible material, making it valuable for applications in packaging, as well as in technological and biomedical fields. This study investigates the formation of membranes derived from Nile tilapia (<em>Oreochromis niloticus</em>) gelatin incorporating tannic acid (TA). Membranes were successfully produced using electro-assisted solution blow spinning (E-SBS) technology. The samples were characterized in terms of morphology, water stability, thermal properties and scavenging activity. The results indicate that applying an electrical voltage of 3 kV between the needle and the collector enabled the production of microfibers with a diameter of 276 ± 81 nm, approximately 67 % thinner than those produced without the applied electric field. The incorporation of 3 % TA, relative to the mass of FG, resulted in a 218 % increase in membrane integrity in water compared to the membrane without TA, ascribed to crosslinking via hydrogen bonding. Thermal analyses revealed that the membranes incorporated with TA maintain thermal stability at temperatures below 150 °C, and through X-ray diffractograms reveal low molecular order as observed in neat gelatin membrane. The gelatin membrane with 20 % TA exhibited 90 % DPPH• radical scavenging activity within 10 min, outperforming gelatin-only membranes. These findings suggest that TA-crosslinked gelatin membranes have significant potential for technological applications, particularly in fields requiring greater stability in wet environments and antioxidant activities, such as food packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112574"},"PeriodicalIF":5.3,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682368","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":"Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes","authors":"Henry Tafiire ,&nbsp;Boniface Brian Odong ,&nbsp;Nguyen T.H. An ,&nbsp;Robert Lugumira ,&nbsp;Jelle Van Audenhove ,&nbsp;Patrick Ogwok ,&nbsp;Tara Grauwet ,&nbsp;Marc E. Hendrickx","doi":"10.1016/j.jfoodeng.2025.112571","DOIUrl":"10.1016/j.jfoodeng.2025.112571","url":null,"abstract":"<div><div>The mechanisms and kinetics of the biopolymer changes linked to bean softening during cooking at 95 °C were explored in bean accessions with different cooking behaviour. The cotyledons of non-aged (fresh) and aged beans of five slow to fast cooking bean accessions were split for texture-based classification. Individual half cotyledons were classified into narrow texture ranges and their corresponding half cotyledons from the three main texture classes were assessed for detailed texture evolution, starch gelatinization, protein denaturation, and pectin solubilization during cooking. The cooking behaviour of the half (split) beans varied across accessions and storage conditions, with delayed softening in aged half beans. For an accession, split fresh beans had faster softening compared to their corresponding whole fresh beans, while split and whole aged beans had comparable softening rate. For both fresh and aged half beans of all accessions, residual starch gelatinization and protein denaturation were completed within 5–10 min and 20–30 min, respectively, which times are far in advance of the plateau texture that was attained after 30–40 min and 180–240 min of cooking for fresh and aged beans, respectively. No link between the protein denaturation and starch gelatinization rates and that of softening was observed. The extent of pectin solubilization for the different bean accessions, fresh and aged, reached a plateau at the same time as texture. During cooking, the extent and rate constant of pectin solubilization significantly align with respectively texture decay (negatively, r = 0.87–0.99, p ≤ 0.0002) and the softening rate constant (positively, r = 0.98, p &lt; 0.0001). Thus, softening during cooking of beans of different accessions, fresh or aged, is largely directly influenced by pectin solubilization with protein denaturation playing less influence and starch gelatinization having little to no influence.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112571"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643288","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":"Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism","authors":"Erwin R. Werner-Cárcamo ,&nbsp;Sonia Millao ,&nbsp;Alejandra Jara ,&nbsp;Rommy N. Zúñiga ,&nbsp;Mónica Rubilar","doi":"10.1016/j.jfoodeng.2025.112570","DOIUrl":"10.1016/j.jfoodeng.2025.112570","url":null,"abstract":"<div><div>This study evaluates the impact of cooling methods on the physicochemical, rheological, and oxidative properties of beeswax oleogels structured in cold-pressed canola oil. Oleogels were produced using three cooling approaches: room temperature (20–26 °C; convection), cold storage (−16 °C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 °C/min. The ECS generated a crystal network with more crystals and a higher average size than the C and RT methods, respectively—exhibiting a considerably higher projected mass fraction—developing a stronger crystal network structure. Compared to the other methods, ECS-cooled oleogels exhibited viscoelastic profiles resembling commercial fats and significantly lower peroxide and p-anisidine values during accelerated oxidation at 50 °C over 35 days, particularly up to day 21. These findings demonstrate that precise cooling control via the ECS improves oleogel structure and oxidative stability, offering a promising strategy for healthier fat alternatives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112570"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686866","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 novel phase optimization method to improve microwave heating uniformity","authors":"Yuanyuan Li,&nbsp;Yao Zhang,&nbsp;Yuhong Du,&nbsp;Tao Hong,&nbsp;Dezhi Gou,&nbsp;Lin Wang,&nbsp;Zhengming Tang","doi":"10.1016/j.jfoodeng.2025.112567","DOIUrl":"10.1016/j.jfoodeng.2025.112567","url":null,"abstract":"<div><div>Microwave heating of food is common in daily life, where uniformity of heating is a crucial factor for ensuring processing quality. However, although previous studies have shown that microwave phase can influence heating uniformity, little attention has been paid to the utilization of phase optimization for enhancing uniformity. This paper innovatively proposed a real-time phase optimization method to enhance microwave heating uniformity, which was based on the establishment of a dual-port phase multi-physics model. Volumetric temperature distributions of the heated object were obtained by scanning with a phase step size of 20° from 0 to 360°. Then, the real-time feedback of volumetric temperature distribution was used to perform complementary phase selection, ultimately determining the optimal phase for each time interval. The results showed that the proposed method improved uniformity by over 40 % compared to fixed phase heating. The corresponding phase optimization experimental system was established by using the solid-state microwave source, and the heating performance of potato samples in different phase modes was compared and analyzed by using a thermal imaging camera. Experimental and computational results showed good consistency, which verified the correctness of the model and the superiority of the proposed method in improving the heating performance. Finally, the heating performance of different initial phases, different object shapes and higher input power is analyzed, indicating that the proposed method has good universality. This study provides a new approach which aims to improve heating uniformity and contributes to the more efficient application of microwaves in food engineering.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112567"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643286","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":"Clean-in-place optimization using swirl pipe and ultrasonic monitoring","authors":"Runda Xue ,&nbsp;Zheng Wang ,&nbsp;Guozhen Li ,&nbsp;Philip Hall ,&nbsp;Nicholas James Watson","doi":"10.1016/j.jfoodeng.2025.112572","DOIUrl":"10.1016/j.jfoodeng.2025.112572","url":null,"abstract":"<div><div>Clean-in-place (CIP) is a method of cyclic cleaning of production equipment and pipelines in a closed loop without the need for dismantling and is commonly used in the food and drink sector. The consumption of energy and water resources in the CIP process has always been a significant problem with negative environmental and economic impacts. This study introduces a swirl pipe to enhance CIP efficiency by generating a swirl flow that enhances the mean wall shear stress and its fluctuation, both critical for fouling removal. An ultrasonic measurement system was employed for real-time monitoring to detect the endpoint of the ketchup fouling cleaning process. Results showed that the swirl pipe improves CIP efficiency, achieving a 38.7 % increase in cleaning efficiency at a flow velocity of 0.7 m/s and a 42.7 % increase at 1 m/s at the swirl pipe outlet. Higher flow velocities further amplify the swirl effect, enhancing cleaning efficiency. As industrial CIP systems typically operate at higher velocities, the improvement in cleaning efficiency is expected to be more significant in practical applications. Although the swirl pipe effectively reduces cleaning time, its performance is influenced by the downstream distance, with impact diminishing as the distance increases. To address this limitation in industrial settings, the use of multiple swirl pipes can maintain the swirl flow and ensure consistent cleaning performance across extended pipelines. These findings offer actionable insights for optimizing CIP processes, potentially reducing water, energy, and chemical consumption, thereby improving sustainability and operational efficiency in industrial applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112572"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686865","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":"Impact of specific power input and treatment chamber design on product-process-interactions during ohmic baking of wheat bread","authors":"Kate Waldert,&nbsp;Nina Martinović,&nbsp;Sandra Bittermann,&nbsp;Felix Schottroff,&nbsp;Henry Jäger","doi":"10.1016/j.jfoodeng.2025.112569","DOIUrl":"10.1016/j.jfoodeng.2025.112569","url":null,"abstract":"<div><div>Ohmic baking presents an innovative alternative to conventional baking processes. To transfer processing concepts into applications, it is crucial to understand the intricate interactions between product and process, that currently remain largely unexplored. Thus, this study delved into the ohmic baking of wheat bread and the effects of specific power input (1, 3 and 5 kW/kg) on temperature distribution, dough expansion and progression of electrical conductivity. Various parallel plate treatment chamber configurations were employed for the ohmic heating of 300 g of wheat bread dough. The use of 5 kW/kg significantly reduced baking times necessary to obtain a defined target temperature level and distribution (up to 84 %) compared to the use of 1 kW/kg, with a minimum heating duration of 50 s and a total energy consumption of 21 Wh. Lower specific power levels (<span><math><mrow><mo>≤</mo></mrow></math></span> 3 kW/kg) revealed benefits in terms of minimized instances of local high current density. A temperature-dependent inverse relation between the dough expansion (up to 2.8-fold) and the decrease in electrical conductivity during heating was observed. The design of the treatment chambers impacted temperature uniformity and the occurrence of over- or underprocessed product sections. Chambers with thin electrodes of low height and extensive surface area exhibited benefits such as enhanced water evaporation and reduced heat loss.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112569"},"PeriodicalIF":5.3,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643282","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":"Conceptualizing and advancing on Extended Reality applications in food science and technology","authors":"George Protogeros ,&nbsp;Aikaterini Protogerou ,&nbsp;Olga Pachni-Tsitiridou ,&nbsp;Russell Galea Mifsud ,&nbsp;Konstantinos Fouskas ,&nbsp;George Katsaros ,&nbsp;Dimitrios Argyropoulos ,&nbsp;Gemma Cornuau ,&nbsp;Manos Roumeliotis ,&nbsp;Vasilis Valdramidis","doi":"10.1016/j.jfoodeng.2025.112557","DOIUrl":"10.1016/j.jfoodeng.2025.112557","url":null,"abstract":"<div><div>The demand for immersive and interactive experiences follows an unprecedented rise, necessitating the integration of Extended Reality (xR) in the ecosystem of food science, thus offering huge opportunities for research, education and corporate engagement. By leveraging the numerous benefits of Virtual Reality (VR), Augmented Reality (AR) and Mixed Reality (MR), food scientists can simulate and visualize complex food processes and enhance sensory activities. This paper presents the intersection of food science and xR applications examining the beneficial impact of the innovative xR technologies deployed onto food processing environments in a dynamic and engaging manner. Hereby, interactive learning environments in which scientists, professionals and educators cooperate to virtually utilize hazardous laboratory elements or chemical compounds in a safe environment, decreasing resource consumption are presented. A number of case studies are presented including; a qualitative laboratory VR simulation to train dairy plant employees offering risk free experimentation and efficiency. a VR training application designed to educate in meat slicing techniques with professional equipment, resulting in reduced resource waste and enhanced ergonomic improvement and finally a training VR application focusing on optimizing employee movements and safety while operating a puree-juice machine offering timely process refinements without interrupting real-time procedures. In addition, prototyping involved two AR developments, an AR application projecting nutritional information and videos onto milk cartons and an application which recognizes food logos on packaging and provides detailed information about organic or biological product aspects, both applications offering enhanced consumer engagement building trust and allowing transparency between the food industry and the consumers.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112557"},"PeriodicalIF":5.3,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643287","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":"Wet-mixing improved reconstitution of powdered cocoa beverage","authors":"Ruo Xin Chan,&nbsp;Weibiao Zhou","doi":"10.1016/j.jfoodeng.2025.112568","DOIUrl":"10.1016/j.jfoodeng.2025.112568","url":null,"abstract":"<div><div>This study investigated how wet-mixing affect powder structure and reconstitution of powdered cocoa beverage (PCB). Seven PCB samples were prepared from a single formulation, with different core ingredients (cocoa, skimmed milk, hydrolysed cereal extract, sucrose and palm olein) omitted from wet-mixing then added back by dry-mixing. Particle size and contact angle analyses indicate that wet-mixing merged ingredients with different particle sizes and hydrophilicities into more homogeneous particles with higher surface hydrophilicities, which also increased powder bulk porosity. Consequently, wet-mixing enhanced powder wettability and thus reconstitution rate of PCB. Meanwhile, fat-containing powders possessed lower particle surface hydrophilicities than fat-free powders but had shorter wetting and reconstitution times. Wet-mixing increased solubility of cocoa but also increased sedimentation rate and sediment volume in reconstituted PCB. Conversely, wet-mixing induced insoluble aggregation of skimmed milk proteins. Dissolved saccharides from hydrolysed cereal extract were essential in minimizing insoluble aggregation during processing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112568"},"PeriodicalIF":5.3,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592661","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}