Journal of Food Engineering最新文献_第5页

Aerogel-based oil sorbents derived from pomelo (Citrus grandis L.) peels as potential gel matrices for food applications: Formation, properties and in-vitro oral processing

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-14 DOI: 10.1016/j.jfoodeng.2025.112532

Haoxin Wang , Peng Wang , Stefan Kasapis , Tuyen Truong

{"title":"Aerogel-based oil sorbents derived from pomelo (Citrus grandis L.) peels as potential gel matrices for food applications: Formation, properties and in-vitro oral processing","authors":"Haoxin Wang , Peng Wang , Stefan Kasapis , Tuyen Truong","doi":"10.1016/j.jfoodeng.2025.112532","DOIUrl":"10.1016/j.jfoodeng.2025.112532","url":null,"abstract":"<div><div>This study demonstrates the transformation of pomelo peel (PP) into aerogel templates for efficient rice bran oil absorption, producing effective oil sorbents. PP powder (5–10% w/w) of 125 and 250 μm particle sizes was emulsified with water, treated hydrothermally at 95 °C for 2 h, and freeze-dried to form aerogels. Upon immersion in oil, these templates formed gel-like sorbents. Aerogels with higher PP content exhibited an increase in density (from 26.65 to 77.75 mg/cm³), porosity (from 90.54% to 96.51%), and hardness (from 14.27 to 169.76 N), while cohesiveness decreased (from 40.00% to 21.59%) due to particle-to-particle interactions. The 250 μm PP-based aerogels with 5%–7% PP content demonstrated superior oil-holding capacity compared to the 125 μm ones; however, this capacity decreased as PP content increased from 8% to 10%. Microstructural analysis revealed a mix of mesopores and micropores, with mesopores dominating at lower PP concentrations. Fourier transform infrared spectroscopy (FTIR) analysis confirmed chemical changes post-treatment, yet no new peaks emerged after oil sorption, indicating a mainly physical process. Sorbents with lower PP content (5–6%) exhibited greater cohesiveness, increasing from 27.01% to 40.00%, due to particle-to-oil interaction, making them more suitable for food applications, as they broke down fully during <em>in-vitro</em> oral processing. Higher PP content (8%–10%) resulted in a high friction coefficient, rendering it unsuitable as a fat replacer. In contrast, sorbents with lower PP content sorbents (5%–7%) exhibited a decrease in lubrication as PP content increased, as indicated by measurements of oil release, droplet size, tribology, bolus fragmentation, and viscosity. This method offers potential for fat replacers and functional food ingredients.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112532"},"PeriodicalIF":5.3,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437796","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

Stabilization mechanism of oil and water emulsions by powdered buttermilk 酪乳粉对油水乳状液的稳定机制

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-12 DOI: 10.1016/j.jfoodeng.2025.112513

Ramon Ramos de Paula , Joslaine Jacumazo , Natália Mello da Silva , Rilton Alves de Freitas , Luana Carolina Bosmuler Züge , Agnes de Paula Scheer

{"title":"Stabilization mechanism of oil and water emulsions by powdered buttermilk","authors":"Ramon Ramos de Paula , Joslaine Jacumazo , Natália Mello da Silva , Rilton Alves de Freitas , Luana Carolina Bosmuler Züge , Agnes de Paula Scheer","doi":"10.1016/j.jfoodeng.2025.112513","DOIUrl":"10.1016/j.jfoodeng.2025.112513","url":null,"abstract":"<div><div>This study investigates the use of buttermilk powder to stabilize oil-in-water emulsions, focusing on casein as the stabilizer, the formation of Pickering particles at the oil-water interface, and the impact of heating on the size of stabilizing proteins. Emulsions were prepared with buttermilk powder dispersions, both before and after heating, and with isolated micellar casein powder. Analyses included surface characteristics, particle size, zeta potential, three-phase contact angle, rheological behavior, and macro and microscopic evaluations. The results showed that casein significantly reduces interfacial tension, playing a crucial role in emulsion stability. No significant increase in particle size was observed after heating, and zeta potential values remained constant (−25.2 mV for buttermilk and −23.2 mV for heated buttermilk), suggesting that heating does not affect particle charge. Stability was confirmed by the creaming index (CI) after seven days, with emulsions containing 5% buttermilk showing a CI of 7.62%, while emulsions with 1.28% micellar casein showed a CI of 8.61%, with no significant differences. Rheological analysis revealed a pseudoplastic behavior and an increase in the elastic modulus (G′) with stabilizer concentration. Microscopic analysis highlighted the importance of stabilizer concentration and demonstrated that the Pickering stabilization process is essential for the metastability of emulsions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112513"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437934","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

Explainable artificial intelligence (xAI) applied to deep computer vision of microscopy imaging and spectroscopy for assessment of oleogel stability over storage 将可解释人工智能 (xAI) 应用于显微成像和光谱学的深度计算机视觉，以评估油凝胶在储存过程中的稳定性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-12 DOI: 10.1016/j.jfoodeng.2025.112515

Ingrid Alves de Moraes , Leonardo Arrighi , Sylvio Barbon Junior , Javier E.L. Villa , Rosiane Lopes Cunha , Douglas Fernandes Barbin

{"title":"Explainable artificial intelligence (xAI) applied to deep computer vision of microscopy imaging and spectroscopy for assessment of oleogel stability over storage","authors":"Ingrid Alves de Moraes , Leonardo Arrighi , Sylvio Barbon Junior , Javier E.L. Villa , Rosiane Lopes Cunha , Douglas Fernandes Barbin","doi":"10.1016/j.jfoodeng.2025.112515","DOIUrl":"10.1016/j.jfoodeng.2025.112515","url":null,"abstract":"<div><div>During storage, changes in crystal lattice conformation of wax-based oleogels can cause oil to separate from the matrix, affecting appearance, texture and, consequently, perceived quality. In this sense, our study investigated conformational changes through microscopic images of oleogels stored during to nine months and explored the relation between these changes and oil holding capacity or oil loss. A comparative analysis between these results and non-invasive techniques via spectroscopic methods was performed, with the aim of obtaining complementary interpretation about the structural and chemical transformations of oleogels over storage. We employed a convolutional neural network (CNN) coupled with explainable artificial intelligence (XAI) to analyse the microscopic images, allowing us to identify the most influential crystalline regions for prediction. Classification model for oleogel storage period achieved accuracy of 87.53%. The results demonstrate that the use of deep computer vision systems (DCVS) combined with XAI provides an effective approach to monitor the storage stability of different oleogels, based on the detailed analysis of crystalline networks depicted in microscopic images. Near-infrared (NIR) and Raman spectroscopy were applied to identify oleogel modifications during storage. The VIP scores from NIR and Raman models indicated changes in bands associated with oxidation process, allowing to associate them with physical changes in the crystal conformation and the loss of oil holding capacity.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112515"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420817","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

Advancement in fruit drying through the analysis of moisture sorption isotherms: Processing effects on Australian native fruits in comparison to apple

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-11 DOI: 10.1016/j.jfoodeng.2025.112526

Paul Michalski , Md Shahruk Nur-A-Tomal , Simon Crawford , Murray Rudman , Leonie van ‘t Hag

{"title":"Advancement in fruit drying through the analysis of moisture sorption isotherms: Processing effects on Australian native fruits in comparison to apple","authors":"Paul Michalski , Md Shahruk Nur-A-Tomal , Simon Crawford , Murray Rudman , Leonie van ‘t Hag","doi":"10.1016/j.jfoodeng.2025.112526","DOIUrl":"10.1016/j.jfoodeng.2025.112526","url":null,"abstract":"<div><div>Australian native fruits are well-adapted to local climate and have growing interest in their nutritional and sensory qualities. Among the most highly produced are finger limes and muntries. However, published literature on their characterisation and especially their processing is limited. How processing affects the water binding in foods is poorly understood but influences microbial activity and drying behaviour. This work utilised dynamic vapour sorption to study the water binding of apples compared with the native fruits muntries and finger limes, as well as how drying affected this water binding. Unlike in apple, water binding in native fruits was observed to increase after drying. By analysing associated changes to composition, cellular structure and carbohydrate structure, this was correlated to increased breakdown of complex carbohydrates into simple sugars in native fruits. It is suggested this may be a feature of their drought adaptation. Together with a newly proposed equation for the drying heat required, allowing for calculation of the drying heat, these findings can guide more sustainable processing of Australian native fruits as well as other foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"395 ","pages":"Article 112526"},"PeriodicalIF":5.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551099","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

Study on electrostatic field assisted freezing temperature storage of grapes

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-11 DOI: 10.1016/j.jfoodeng.2025.112527

Songsong Zhao , Jianyu Liu , Hong Jiang , Xing Yang , Wenqiang Guan , Bin Liu , Zijian Lv , Cunkun Chen

{"title":"Study on electrostatic field assisted freezing temperature storage of grapes","authors":"Songsong Zhao , Jianyu Liu , Hong Jiang , Xing Yang , Wenqiang Guan , Bin Liu , Zijian Lv , Cunkun Chen","doi":"10.1016/j.jfoodeng.2025.112527","DOIUrl":"10.1016/j.jfoodeng.2025.112527","url":null,"abstract":"<div><div>Freezing temperature (FT) storage is an effective way to inhibit the quality deterioration of fruits and vegetables. However, the freeze damage of fruits and vegetables is easy to occur due to the individual freezing point temperatures and the fluctuation of storage temperature during the storage period. Therefore, the freezing temperature storage assisted with high voltage electrostatic field (HVEF) was proposed as an optimization method. The thermodynamic characteristics and storage quality of Sunshine Rose grapes stored at freezing point temperature (−2.0 ∼ −2.4 °C) under different HVEF treatment intensities and methods were studied. The results demonstrated that the cooling rate of grapes treated by HVEF was faster and the freezing temperature was significantly reduced obviously, and this effect is significant with increasing HVEF intensity. Additionally, in aspects of the effects of freeze damage and quality during storage, the spoiled fruits rate and freeze damage rate of the 100 kV/m pretreatment were 14.5% and 8.3%, lower than that of the freezing temperature control group. HVEF of pretreatment and intermittent treatment significantly inhibited the accumulation of malondialdehyde (MDA) and the increase in the total number of colonies and polyphenol oxidase (PPO) activity during storage. The appropriate intensity of HVEF reduced the probability of grape freezing and the proliferation rate of microorganisms during storage, so that there is a higher commodity rate and sensory characteristics. Therefore, HVEF assisted treatment during freezing temperature storage will be a feasible way for further improving grape preservation quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112527"},"PeriodicalIF":5.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420916","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

Impact of starch morphology on the stability and color of paprika red 淀粉形态对辣椒红稳定性和颜色的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-11 DOI: 10.1016/j.jfoodeng.2025.112528

Yan Li , Lijun Qi , Shuangshuang Luo , Wei Gao , Taizeng Yuan , Ikram Alouk , Ruijia Zhang , Kaiyi Zou , Duoxia Xu

{"title":"Impact of starch morphology on the stability and color of paprika red","authors":"Yan Li , Lijun Qi , Shuangshuang Luo , Wei Gao , Taizeng Yuan , Ikram Alouk , Ruijia Zhang , Kaiyi Zou , Duoxia Xu","doi":"10.1016/j.jfoodeng.2025.112528","DOIUrl":"10.1016/j.jfoodeng.2025.112528","url":null,"abstract":"<div><div>The impact of starch granules from different sources on the stability and color of paprika red pigments was investigated. The results indicated that pigment color and stability were not affected by starch composition (moisture and amylose content) but were strongly dependent on starch morphology. The color on potato starch was much redder and darker with a ΔE value of 8.41 compared to maize starch, which was attributed to its large diameter (29.94 ± 0.08 μm), leading to low diffuse reflectance and facilitating the formation of J-type aggregates of pigment molecules. In addition, the porous structure of starch was recognized as a critical factor in determining the pigment stability during light irradiation or thermal treatment. The porous maize starch provided good protection for paprika red, showing higher pigment retention (87.23%) during storage (15000 lx, 10 days). The hemispherical modified cassava starch provided moderate protection (84.35%), while the potato starch with smooth surface resulted in a rapid pigment degradation, with only 80.44% remaining under the same storage conditions. FTIR spectra indicated that the paprika red molecules interacted with the starch mainly by hydrogen bonding.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112528"},"PeriodicalIF":5.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429083","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 behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112516

Zinnur Yağmur Buğday , Beste Bayramoğlu , Halil Mecit Öztop

{"title":"Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations","authors":"Zinnur Yağmur Buğday , Beste Bayramoğlu , Halil Mecit Öztop","doi":"10.1016/j.jfoodeng.2025.112516","DOIUrl":"10.1016/j.jfoodeng.2025.112516","url":null,"abstract":"<div><div>Isomeric monosaccharides may have different hydration behaviors, leading to distinct physicochemical properties in solutions. In this work, the aqueous behavior, structure, and hydration properties of D-allulose, D-glucose, and D-fructose were investigated as a function of concentration by molecular dynamics simulations. This is the first computational study investigating D-allulose compared to its two isomers. The dynamics were analyzed through self-diffusion coefficients; hydration was characterized by hydrogen bond (HB) analyses. Radial distribution functions were used to probe water structuring around sugar oxygens. Results show the hydration number and the fraction of bound water in solution were the highest for glucose, followed by fructose and allulose. The C3 epimerization of fructose into allulose highly promotes the allulose pyranoses to form intramolecular HBs, significantly limiting their water-holding capacity. This may possibly explain the favorability of furanose forms over pyranose forms in aqueous allulose solutions, opposing glucose and fructose in solution.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112516"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402593","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

Impacts of non-thermal pretreatments on banana slices during microwave vacuum dehydration using THz-TDS and NIR-HSI techniques

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112518

Ying Fu, Yuqiao Ren, Da-Wen Sun

{"title":"Impacts of non-thermal pretreatments on banana slices during microwave vacuum dehydration using THz-TDS and NIR-HSI techniques","authors":"Ying Fu, Yuqiao Ren, Da-Wen Sun","doi":"10.1016/j.jfoodeng.2025.112518","DOIUrl":"10.1016/j.jfoodeng.2025.112518","url":null,"abstract":"<div><div>Microwave vacuum dehydration (MVD) has gained widespread acceptance as a superior alternative to traditional methods like hot air drying due to its rapid dehydration capabilities and enhanced quality retention. However, improving drying efficiency and achieving effective real-time monitoring during the MVD process continues to pose significant challenges. This study investigated the effects of various non-thermal pretreatments, including L-ascorbic acid, osmotic dehydration, and ultrasound-assisted osmotic dehydration, on the drying kinetics and colour preservation of banana slices during MVD. Utilising advanced non-invasive techniques such as near-infrared hyperspectral imaging (NIR-HSI) and terahertz time-domain spectroscopy (THz-TDS), the research revealed that both osmotic dehydration and ultrasound-assisted osmotic dehydration pretreatments significantly expedited dehydration. Furthermore, ultrasound-assisted osmotic dehydration proved particularly effective in maintaining the desired colour, exhibiting minimal changes in the brown index (BI). Despite the differing scanning mechanisms of NIR-HSI and THz-TDS, both methods exhibited strong potential for real-time monitoring of the MVD process, achieving moisture content loss prediction accuracies with R<sup>2</sup> values of 0.9828 and 0.9124, respectively. By minimising environmental moisture interference and optimising algorithms, these innovative sensing methods could be widely implemented for real-time monitoring of the dehydration process.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112518"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474302","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

Uncertainty-aware constrained optimization for air convective drying of thin apple slices using machine-learning-based response surface methodology

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112503

Shichen Li , Amir Malvandi , Hao Feng , Chenhui Shao

{"title":"Uncertainty-aware constrained optimization for air convective drying of thin apple slices using machine-learning-based response surface methodology","authors":"Shichen Li , Amir Malvandi , Hao Feng , Chenhui Shao","doi":"10.1016/j.jfoodeng.2025.112503","DOIUrl":"10.1016/j.jfoodeng.2025.112503","url":null,"abstract":"<div><div>Air convective drying is an important food processing technology contributing to moisture reduction and food product preservation. Optimization of air convective drying is crucial to achieve high food quality and process efficiency. However, existing drying optimization methods have two critical limitations. First, conventional response surface methodology cannot adequately account for the intricate relationships between process variables and responses, and fails in optimization of multiple drying objectives including drying quality, drying time, and energy consumption. Second, process uncertainties are ubiquitous in industrial food drying, but existing modeling approaches often neglect these uncertainties. To address these limitations, this paper develops an uncertainty-aware constrained optimization framework for air convective drying of thin apple slices. Specifically, we employ machine learning techniques to establish variable-response relationships. The Monte Carlo simulation-based approach is utilized for uncertainty quantification. A constrained optimization method is then used to identify feasible design spaces and find the optimal process parameters. To validate our framework, we conduct drying experiments simulating real-world settings featured by thin apple slices and process uncertainties (e.g., sample thickness). Further, multiple key quality characteristics including color, texture, and water activity are measured and considered within the proposed framework. The developed response surface model demonstrates excellent prediction accuracy with an average mean absolute percentage error of 5.2%. The constrained optimization method leads to 17.9% energy savings and 19.4% reduction in drying time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112503"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395642","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

Assessing apple bruise susceptibility using the discrete element method

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112517

Zhenwei Liang , Zibiao Zhou , Yin Huang , Huimin Yang

{"title":"Assessing apple bruise susceptibility using the discrete element method","authors":"Zhenwei Liang , Zibiao Zhou , Yin Huang , Huimin Yang","doi":"10.1016/j.jfoodeng.2025.112517","DOIUrl":"10.1016/j.jfoodeng.2025.112517","url":null,"abstract":"<div><div>Predicting apple bruise susceptibility is essential for minimising potential damage during postharvest handling. To assess the resistance of apples to mechanical damage, an apple discrete element model was developed at a tissue scale using the particle-filling modelling method. Quasistatic compression experiments, which were designed via the Box–Behnken design, helped determine the optimal simulation parameters. The model accuracy was confirmed by comparing the simulations with the physical tests, which revealed average relative errors of 3.52% for the yield point and 8.55% for the yield force. Subsequently, a dynamic collision test simulation model was established with the linear parallel bond model employed to represent internal particle interactions within the impactor, and a viscoelastic–plastic contact model was integrated to constrain the impactor's motion and limit the force range during loading. The dynamic collisions were simulated at different impactor velocities, and a novel method for calculating the damage volume and damage depth after impact by extracting the crack coordinates was proposed. The resulting damage volume and depth were validated using X-ray computed tomography scans. Finally, the apple's bruise resistance index (BRI) was calculated using data from the simulations, yielding a relative error of 3.27% for the BRI thresholds. Compared with physical tests, calculating the BRI through simulations can be expected to reduce the consumption of experimental materials and time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112517"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402592","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