Journal of Food Engineering最新文献_第3页

Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment 甘油对热处理下巨型鱿鱼鱼糜凝胶化和微流变特性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-29 DOI: 10.1016/j.jfoodeng.2024.112383

Fuge Niu, Huabin Liao, Yi Gao, Zhe Li, Qing Chen, Xiaoxiang Han, Jiamei Fan, Weichun Pan

{"title":"Effect of glycerol on gelation and microrheological properties of giant squid surimi (Dosidicus gigas) under heat treatment","authors":"Fuge Niu, Huabin Liao, Yi Gao, Zhe Li, Qing Chen, Xiaoxiang Han, Jiamei Fan, Weichun Pan","doi":"10.1016/j.jfoodeng.2024.112383","DOIUrl":"10.1016/j.jfoodeng.2024.112383","url":null,"abstract":"<div><div>This study investigated the effect of different contents of glycerol on the gel properties and microstructure of giant squid surimi. The addition of glycerol improved the water holding capacity (WHC), texture properties of surimi gel, and enhanced the surimi gel strength. With the addition of 20% glycerol, the WHC and gel strength of the surimi gel increased by 15.71% and 96.01% compared to the control group, respectively. Glycerol may promote protein disentanglement, facilitating myosin molecular interactions and thereby enhancing the storage modulus (G′) and loss modulus (G″) of surimi gel. The presence of glycerol increased the β-sheet and decreased the α-helix and random coil of surimi. Furthermore, glycerol impacted the thermal stability and microstructure of the surimi gel, resulting in a denser gel network structure. The enthalpy of denaturation (ΔH) of surimi was decreased by 65.52% compared with control after adding 15% glycerol. This study provided a new perspective and method for the processing and quality improvement of giant squid surimi products as well as guidance for the innovation of surimi gelation technology and development of gel products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112383"},"PeriodicalIF":5.3,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572993","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

Crack removal of carrot based on the Cartesian robot with a novel path planning method 基于直角坐标机器人的胡萝卜裂纹清除技术与新型路径规划方法

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-29 DOI: 10.1016/j.jfoodeng.2024.112381

Weijun Xie , Kai Huang , Shuo Wei , Hanyu Fu , Deyong Yang

{"title":"Crack removal of carrot based on the Cartesian robot with a novel path planning method","authors":"Weijun Xie , Kai Huang , Shuo Wei , Hanyu Fu , Deyong Yang","doi":"10.1016/j.jfoodeng.2024.112381","DOIUrl":"10.1016/j.jfoodeng.2024.112381","url":null,"abstract":"<div><div>The goal of this study was to develop a removal device based on Cartesian robot with a three-dimensional vision for carrot crack removal. In this study, the adaptive method of feedrate scheduling and path interpolation were proposed, and a crack removal device was designed with a Cartesian robot and a Time-of-Flight sensor. S-shape acceleration/deceleration and bi-direction scanning algorithms were developed to schedule the feedrate and combined with Taylor expansions to generate interpolation points of removal path within the multi-constraints of non-uniform rational B-spline curve and robot. After feedrate scheduling and path interpolation, the profiles of feedrate and path were smoothed to avoid violent fluctuations in feedrate and acceleration, relieving the shock vibration of robot and improving removal accuracy. A crack removal device based on a Cartesian robot and a Time-of-Flight sensor was built with the developed removal method to remove the carrot crack. The proposed removal technology for carrot crack can provide a reference for defect removal in other fruits and vegetables.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112381"},"PeriodicalIF":5.3,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572992","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

Intelligent monitoring of post-processing characteristics in 3D-printed food products: A focus on fermentation process of starch-gluten mixture using NIR and multivariate analysis 智能监测 3D 打印食品的后处理特性：利用近红外和多元分析关注淀粉-面筋混合物的发酵过程

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-28 DOI: 10.1016/j.jfoodeng.2024.112357

Qian Jiang , Yanru Bao , Te Ma , Satoru Tsuchikawa , Tetsuya Inagaki , Han Wang , Hao Jiang

{"title":"Intelligent monitoring of post-processing characteristics in 3D-printed food products: A focus on fermentation process of starch-gluten mixture using NIR and multivariate analysis","authors":"Qian Jiang , Yanru Bao , Te Ma , Satoru Tsuchikawa , Tetsuya Inagaki , Han Wang , Hao Jiang","doi":"10.1016/j.jfoodeng.2024.112357","DOIUrl":"10.1016/j.jfoodeng.2024.112357","url":null,"abstract":"<div><div>The production of three-dimensional (3D)-printed food products requires not only optimal 3D-printing adaptability but also appropriate post-processing characteristics. This study aimed to use near infrared (NIR) spectroscopy to predict the rheological properties of 3D-printed dough, enabling intelligent monitoring of the dough's fermentation process. Utilizing support vector machine (SVM) classification model, the fermentation stages can be classified as under-fermentation, complete fermentation, and over-fermentation. Employing preprocessing methods with Synergy Interval Partial Least Square-Competitive Adaptive Reweighted Sampling (SIPLS-CARS) algorithm, 27, 39, 23, and 27 key wavelengths were filtered from the raw NIR spectral data, corresponding to the prediction of storage modulus (G′), loss modulus (G″), complex viscosity (η∗), and loss factor (tan δ), respectively. Quantitatively, SVM (Support Vector Machine) regression outperformed Partial Least Squares (PLS) with Rc<sup>2</sup> values (0.95, 0.94, 0.94) and Rp<sup>2</sup> values (0.93, 0.93, 0.94) for G′, G″, and η∗. NIR spectra-based predictive models demonstrated superior performance compared to rheo-fermentation properties models. In summary, these findings show the potential of NIR spectroscopy as a rapid tool for predicting the fermentation progress of 3D-printed doughs.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112357"},"PeriodicalIF":5.3,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554763","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

Investigating the detection of peanuts in chopped nut products using hyperspectral imaging systems 利用超光谱成像系统研究碎坚果产品中花生的检测方法

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-28 DOI: 10.1016/j.jfoodeng.2024.112378

Miguel Vega-Castellote , María-Teresa Sánchez , Moon S. Kim , Chansong Hwang , Dolores Pérez-Marín

{"title":"Investigating the detection of peanuts in chopped nut products using hyperspectral imaging systems","authors":"Miguel Vega-Castellote , María-Teresa Sánchez , Moon S. Kim , Chansong Hwang , Dolores Pérez-Marín","doi":"10.1016/j.jfoodeng.2024.112378","DOIUrl":"10.1016/j.jfoodeng.2024.112378","url":null,"abstract":"<div><div>The intentional presence or cross-contamination of peanuts in other nut products can result in severe health problems for consumers allergic to peanuts. It is therefore essential to identify the presence of these allergenic compounds in commercialized nut products prior to their sale. For this purpose, we assessed the performance of a visible near infrared (Vis-NIR) and a shortwave infrared (SWIR) hyperspectral imaging (HSI) systems working in the spectral regions 419–1007 nm and 842–2532 nm, respectively, to identify peanut pieces in different chopped nuts (almonds, hazelnuts and walnuts). Two strategies were evaluated to create the training and validation sets. In Strategy I, these sets were composed of spectra belonging to individual pixels, whereas in Strategy II, the mean spectrum of each individual piece of nut was used. We used partial least squares discriminant analysis (PLS-DA) to develop the classification models, and the results were assessed by means of the values obtained for the sensitivity, specificity, and non-error rate (NER) statistics. The external validation procedure showed excellent classification results, with a NER of 98.3 % and 99.8 % for the Vis-NIR and SWIR systems, respectively, for Strategy I, and 100 % for both systems when Strategy II was followed. These results, therefore, confirm the viability of using HSI technology together with multivariate classification methods to detect peanut pieces in other chopped-nut products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112378"},"PeriodicalIF":5.3,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572991","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

Preparation of a trans-free fat blend to substitute partially hydrogenated oil 制备可替代部分氢化油的无反式脂肪混合物

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-25 DOI: 10.1016/j.jfoodeng.2024.112377

Cheng Zhen , Yujing Yang , Mindi Yu , Le Yu , Zhiqiang Xing , Youfeng Zhang , Xinrong Liu , Qingzhe Jin , Xingguo Wang , Jun Jin

{"title":"Preparation of a trans-free fat blend to substitute partially hydrogenated oil","authors":"Cheng Zhen , Yujing Yang , Mindi Yu , Le Yu , Zhiqiang Xing , Youfeng Zhang , Xinrong Liu , Qingzhe Jin , Xingguo Wang , Jun Jin","doi":"10.1016/j.jfoodeng.2024.112377","DOIUrl":"10.1016/j.jfoodeng.2024.112377","url":null,"abstract":"<div><div>Partially hydrogenated oil (PHO) possesses a mild flavor and exceptional processing characteristics, making it historically the primary choice for creamer. The discovery of health problems of <em>trans</em> fatty acids has accelerated the development of alternative fats. This study aimed to develop an optimal PHO alternative fat by physical blending. Based on the correlation between physicochemical properties and sensory attributes, soybean oil, fully hydrogenated palm kernel oil, and fully hydrogenated soybean oil (45/45/10, w/w/w) were selected to make the alternative fat. The fat blend exhibited a solid fat content (SFC) curve identical to PHO, along with similar melting crystallization behavior, crystal nucleation pattern and growth mode, viscosity (705 mPa s), and taste profile. Pearson correlation analysis was used to further clarify the correlation between properties and tastes. The result showed that the SFCs and fatty acid compositions have strong correlations with tastes. It provides a reference scheme for preparing fats with ideal tastes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112377"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142578647","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}

引用次数: 0

Contactless printing of food micro-particles controlled by ultrasound 利用超声波控制食品微颗粒的非接触式打印

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-24 DOI: 10.1016/j.jfoodeng.2024.112375

Zhihua Li , Wenting He , Xiaowei Huang , Xiangyu Hu , Hongzhou Chen , Yu Zhang , Jiyong Shi , Xiaobo Zou

{"title":"Contactless printing of food micro-particles controlled by ultrasound","authors":"Zhihua Li , Wenting He , Xiaowei Huang , Xiangyu Hu , Hongzhou Chen , Yu Zhang , Jiyong Shi , Xiaobo Zou","doi":"10.1016/j.jfoodeng.2024.112375","DOIUrl":"10.1016/j.jfoodeng.2024.112375","url":null,"abstract":"<div><div>Traditional food 3D printing technology, which primarily relies on mechanical control, often faces challenges such as low resolution, stringent material requirements, limited flexibility, and cumbersome equipment. To overcome these limitations, we developed an innovative food 3D printing method utilizing ultrasonic phased arrays and subsequently designed a contactless printing device employing this advanced technology. The device effectively manipulates the phase and amplitude of the ultrasonic phased array to focus the sound field on a specific location. We have successfully demonstrated preliminary control over the suspension of small food particles, including popcorn, chocolate, honey, and marshmallows, using this apparatus. Following this, popcorn particles were selected for detailed practical printing and further analysis. Additionally, we established a software platform, Ultr_printing, based on Ultraino, for intelligent simulation and control of the printing process. Leveraging FPGA and Arduino controllers, this setup facilitates rapid signal transmission from personal computers to sensors, ensuring quick and adaptable movement of suspended particles. Experimental results confirm that the device consistently controls the food particles, irrespective of their motion state. Notably, it achieves a printing precision of 0.16 mm when handling popcorn particles measuring 1.5 mm in diameter. The process, entirely contactless and free from contamination, preserves the original flavor of the food particles. This technology is particularly effective for high-precision printing of micro-scale shapes and offers considerable benefits in assembly and precision manufacturing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112375"},"PeriodicalIF":5.3,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554764","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

Optimization of co-linear-type pulsed electric field treatment chamber for milk pasteurization 优化用于牛奶巴氏杀菌的共线型脉冲电场处理室

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-24 DOI: 10.1016/j.jfoodeng.2024.112373

Bingyu Yan , Tomohiro Nakamura , Sunao Katsuki , Naoya Masuda , Yoshiharu Shimizu , Ryo Sasahara , Jiro Kurihara

{"title":"Optimization of co-linear-type pulsed electric field treatment chamber for milk pasteurization","authors":"Bingyu Yan , Tomohiro Nakamura , Sunao Katsuki , Naoya Masuda , Yoshiharu Shimizu , Ryo Sasahara , Jiro Kurihara","doi":"10.1016/j.jfoodeng.2024.112373","DOIUrl":"10.1016/j.jfoodeng.2024.112373","url":null,"abstract":"<div><div>Pulsed electric fields (PEFs) are increasingly employed industrially as pasteurization methods for liquid foods. However, some issues regarding heat-sensitive, high-protein liquid foods remain unresolved. The efficacy of PEFs during continuous processing depends on the structural characteristics of the processing chamber. This study presents the optimal structure of our originally developed colinear-type PEF treatment chamber, determined through a combination of experimental and numerical calculations. Our pasteurization system, with a flow rate of 10 L/h, involved an optimized PEF treatment and a moderate heat treatment at 60 °C. Our system inactivates <em>Listeria innocua</em> in sterilized milk by more than seven orders of magnitude. In a durability test, the system was successfully operated continuously for more than 1 h under pasteurized conditions without any damage or component adhesion on the stainless-steel electrodes. This study provides guidelines for the high-flow pasteurization of high-protein liquid foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112373"},"PeriodicalIF":5.3,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554762","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

Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure 通过多标准优化出口干燥空气温度和喷雾空气压力提高脱脂奶粉的功能性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-24 DOI: 10.1016/j.jfoodeng.2024.112374

Adeline Meriaux , Frantz Fournier , Claire Gaiani , Jennifer Burgain , Jérémy Petit

引用次数: 0

Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application 通过结晶技术提高琥珀酸的粉末特性，用于食品工业

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-23 DOI: 10.1016/j.jfoodeng.2024.112376

Timothy Joseph Hutagaol , Jian Liu , Muyang Li , Zhenguo Gao , Junbo Gong

{"title":"Enhanced powder characteristics of succinic acid through crystallization techniques for food industry application","authors":"Timothy Joseph Hutagaol , Jian Liu , Muyang Li , Zhenguo Gao , Junbo Gong","doi":"10.1016/j.jfoodeng.2024.112376","DOIUrl":"10.1016/j.jfoodeng.2024.112376","url":null,"abstract":"<div><div>During crystallization, succinic acid, an important food additive, exhibit severe agglomeration behaviour, uneven crystal size distribution (CSD), and irregular crystal morphology, resulting in poor powder flow properties. This paper presents an innovative approach to optimize succinic acid crystallization through investigation of novel blade milling method, seeding, and inclusion of green additive, cetyltrimethylammonium bromide (CTAB). CTAB for crystal habit regulation and formation of desired cubic-like morphology. We employ Mask R-CNN, a deep learning-based image analysis tool to quantitatively assess crystal and powder flow properties. Results demonstrate that the inclusion of 0.5 wt% CTAB with two-stage cooling method yields uniform CSD ranging from 30 μm to 160 μm and improves powder properties, reducing the agglomeration degree by 46% and caking ratio to only 6.78%, indicating a decreased tendency for clumping. The integration of crystallization with the proposed deep learning framework not only improves succinic acid food functionality but also showcases highly efficient method for optimizing crystal properties, setting new standard for food crystallization processes. It has been adequately presented with real-time high-precision analysis of CSD, agglomeration, etc, facilitating rapid screening for optimized food quality improvements.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112376"},"PeriodicalIF":5.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537215","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

Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango 表面活性剂增强壳聚糖涂层延长了 Keitt 芒果采后的货架期

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-23 DOI: 10.1016/j.jfoodeng.2024.112372

Elham Tavassoli-Kafrani , Thambaramala Villaddara Gamage , Lingxue Kong , Tanoj Singh , Shuaifei Zhao

{"title":"Surfactant-enhanced chitosan coating extends postharvest shelf-life of Keitt mango","authors":"Elham Tavassoli-Kafrani , Thambaramala Villaddara Gamage , Lingxue Kong , Tanoj Singh , Shuaifei Zhao","doi":"10.1016/j.jfoodeng.2024.112372","DOIUrl":"10.1016/j.jfoodeng.2024.112372","url":null,"abstract":"<div><div>The surface properties of Keitt mango and wettability of chitosan (CH) coatings containing ethyl lauroyl arginate (LAE, an ionic surfactant), and sucrose monolaurate (SML, a non-ionic surfactant) were investigated. The Keitt mangoes were coated with different chitosan-based solutions and stored at room temperature (25.0 ± 0.6 °C) for 35 days. The Keitt mango surface had low surface energy (<100 mN/m) with high dispersive component (17.70 ± 1.49–22.86 ± 1.02 mN/m). SML and LAE surfactants significantly (P < 0.05) lowered the surface tension of the CH coating solution by 6.94, and 24.13 mN/m, respectively. As a result, the wettability of CH based coating on mangoes was improved to −68.37 ± 0.01 mN/m (CH-SML), and −30.29 ± 0.00 mN/m (CH-LAE) compared with CH (−76.45 ± 0.04 mN/m), resulting in smooth and homogeneous coatings. The storage test results indicated a significant reduction (P < 0.05) in disease incidence and weight loss by the CH-SML and CH-LAE coatings and the coated mangoes were firmer with lower pH values compared with the control. This study suggests that CH-LAE and CH-SML coatings can effectively extend the shelf-life of Keitt mangoes by 10 and > 15 days, respectively.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112372"},"PeriodicalIF":5.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532454","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}

引用次数: 0