Journal of Food Engineering最新文献_第5页

A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties 一种利用磁感应电场对大豆分离蛋白进行糖基化修饰的新技术：重点研究其结构和凝胶性质

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-02 DOI: 10.1016/j.jfoodeng.2025.112638

Xinnan Li, Yuhan Lan, Lina sun, Sitong Wu, Xibo Wang, Ning Xu

{"title":"A new technique for glycosylation modification of soy protein isolates using magnetically induced electric field: focus on structure and gel properties","authors":"Xinnan Li, Yuhan Lan, Lina sun, Sitong Wu, Xibo Wang, Ning Xu","doi":"10.1016/j.jfoodeng.2025.112638","DOIUrl":"10.1016/j.jfoodeng.2025.112638","url":null,"abstract":"<div><div>In this study, soy protein isolate (SPI) glycosylated conjugates were successfully prepared by incorporating three sugars with different molecular weights (maltose, maltodextrin with dextrose equivalent of 16, and maltodextrin with dextrose equivalent of 11) into SPI using the magnetically induced electric field (MIEF) technique. The structural and gel properties of the conjugates were subsequently evaluated. The degree of grafting and SDS-PAGE results confirmed the formation of these covalent conjugates. Maltose, due to its smaller molecular weight, was more readily incorporated into SPI. Fluorescence and UV spectroscopy analyses demonstrated that MIEF-induced covalent cross-linking caused significant conformational changes in the SPI, leading to fluorescence quenching of SPI and the formation of a more hydrophilic microenvironment around the amino acid residues. FTIR revealed that MIEF triggered substantial alteration in the secondary structure of SPI, manifested by a pronounced reduction in α-helix content accompanied by a concomitant rise in random coil structures. MIEF-induced glycosylation modification of SPI enhanced its solubility, surface hydrophobicity, and free sulfhydryl content, resulting in a looser and more flexible protein structure that positively influenced the improvement of gel properties. Further investigation of the gel properties of the glycosylated conjugates demonstrated that the gel network structure became more ordered, with hardness increasing by 62.12 % and water-holding capacity improving by 23.39 %. Rheological analysis revealed that the glycosylated conjugates formed a viscoelastic gel network structure, with a significant increase in hydrogen bonding, thereby enhancing the stability of the protein gels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112638"},"PeriodicalIF":5.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911545","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

Characterization of bilayer emulsion of phosphorylated soybean protein isolate 磷酸化大豆分离蛋白双层乳状液的表征

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-02 DOI: 10.1016/j.jfoodeng.2025.112641

Jing Xu , Fanda Meng , Fei Teng , Lifeng Shang , Zhongjiang Wang , Hua Jin

{"title":"Characterization of bilayer emulsion of phosphorylated soybean protein isolate","authors":"Jing Xu , Fanda Meng , Fei Teng , Lifeng Shang , Zhongjiang Wang , Hua Jin","doi":"10.1016/j.jfoodeng.2025.112641","DOIUrl":"10.1016/j.jfoodeng.2025.112641","url":null,"abstract":"<div><div>In this paper, phosphorylating reagent sodium tripolyphosphate (STP) and sodium trimetaphosphate (STMP) were employed to revise soy protein isolate (SPI). Two phosphorylated soybean protein isolates (SPI-STP and SPI-STMP) were prepared by covalent reaction. Such results display that phosphorylation altered spatial structure of the SPI, with isoelectric point (pI) of SPI declined from 4.46 to 3.91 (SPI-STP) and 4.14 (SPI-STMP). Emulsification stability (ESI) and activity (EAI) and of the two phosphorylated SPI were significantly improved. Single-layer emulsions (SE, STPE and STMPE) were prepared from SPI, SPI-STP and SPI-STMP. On this basis, the single-layer emulsions were combined with chitosan (CS) to prepare the bilayer emulsion (SE-C, STPE-C and STMPE-C). As seen in the experiments, phosphorylated SPI bilayer emulsion was of smaller particle size than unphosphorylated SPI bilayer emulsions under electrostatic interaction. In contrast to SE-C and single-layer emulsions, the bilayer emulsion generated from phosphorylated SPI displayed the improved storage stability, and smallest variation in mean particle size of STPE-C. Meanwhile, STPE-C exhibited best resistance to negative influences of the variation in pH and temperature This work provides new materials for the delivery system of bioactive substances and demonstrates the broad application prospects of bilayer emulsions in traditional food processing fields.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112641"},"PeriodicalIF":5.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907987","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

Bread contamination detection using deep learning and thermal imaging 利用深度学习和热成像技术检测面包污染

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-02 DOI: 10.1016/j.jfoodeng.2025.112639

G. Madasamy Raja , P. Pathmanaban , P. Selvaraju , S. Vanaja

{"title":"Bread contamination detection using deep learning and thermal imaging","authors":"G. Madasamy Raja , P. Pathmanaban , P. Selvaraju , S. Vanaja","doi":"10.1016/j.jfoodeng.2025.112639","DOIUrl":"10.1016/j.jfoodeng.2025.112639","url":null,"abstract":"<div><div>The effectiveness of four You Only Look Once (YOLO) models (YOLOv5, YOLOv8, YOLOv9, and YOLOv11) was evaluated for detecting contamination (water, oil, grease, and cleaning chemicals) in bread using thermal imaging. Thermal images of contaminated and uncontaminated bread slices were collected through active thermography, employing a controlled hot air supply under varying conditions. The analysis revealed distinct thermal signs, with oil-contaminated areas exhibiting higher temperatures, and water, grease, and chemical contaminants appearing cooler. The trained YOLO models were assessed based on the mean average precision (mAP50-95), inference speed, and computational efficiency. The results indicate that increased model complexity does not always translate into higher accuracy. The lightweight YOLOv11n model (2.59 M parameters, 6.4 Giga Floating Point Operations Per Second (GFLOPs) achieved a competitive mAP50-95 score of 0.607, closely matching larger models such as YOLOv8s (28.6 GFLOPs, mAP50-95: 0.601) and YOLOv9s (27.4 GFLOPs, mAP50-95: 0.601). Despite deeper architectures, models such as YOLOv9s exhibit signs of overfitting without significant performance improvements. YOLOv11n outperformed the other models in terms of operational efficiency, achieving faster inference speeds (3.0 ms/image) and lower memory consumption, thus making it suitable for real-time industrial applications. The training durations for all models were low, ranging between 0.107 and 0.146 h for 10 epochs on an NVIDIA Tesla T4 GPU, demonstrating that contamination detection is a computationally manageable task. These findings suggest that lightweight models, such as YOLOv11n, provide an optimal balance between accuracy, computational efficiency, and practical deployment feasibility.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112639"},"PeriodicalIF":5.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923140","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

Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels 用3D食品打印技术制备亲疏水蛋白结构的高粱和大豆蛋白凝胶

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-05-02 DOI: 10.1016/j.jfoodeng.2025.112640

Sorour Barekat , Ali Ubeyitogullari

{"title":"Developing hydrophobic-hydrophilic protein structures by 3D food printing of sorghum and soy protein gels","authors":"Sorour Barekat , Ali Ubeyitogullari","doi":"10.1016/j.jfoodeng.2025.112640","DOIUrl":"10.1016/j.jfoodeng.2025.112640","url":null,"abstract":"<div><div>The goal of this study was to introduce the simultaneous use of hydrophobic-hydrophilic proteins bioinks for 3D food printing. Sorghum protein gel (SPG) at 25 % w/w and soy protein isolate gel (SPIG) at 11 % w/w were loaded into separate extruders. The effects of the first printed layer (SPG or SPIG), printing speed (10, 20 mm/s), and nozzle size (0.52, 0.64, 0.72 mm) on printability were evaluated. The textural properties, rheological characteristics, microstructure, crystallinities, and functional groups of the proteins were analyzed. Printing sorghum and soy proteins together helped balance essential amino acids, where lysine (94.7 %) and histidine (48.0 %) levels were improved in the 3D-printed sorghum protein formulation. The best printability and shape accuracy (>95 % match with the digital design) were achieved using SPG as the first layer, a 0.64 mm nozzle for SPG, a 0.52 mm nozzle for SPIG, and a printing speed of 10 mm/s. SEM images showed porous gel networks in the 3D-printed samples under optimized conditions. Chemical analysis indicated protein structure changes after gelation, and X-ray diffraction confirmed an amorphous structure in all samples. In conclusion, the findings emphasize the crucial role of process parameters in achieving the desired printability and structural integrity of SPG-SPIG. The novelty of this study lies in introducing a new bioink formulation with a balanced amino acid profile for food 3D printing, expanding the use of sorghum proteins.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112640"},"PeriodicalIF":5.3,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911547","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

Breakup of viscoelastic droplets in an asymmetric twin-screw extruder 非对称双螺杆挤出机中粘弹性液滴的破碎

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-29 DOI: 10.1016/j.jfoodeng.2025.112635

Huiwen Yu , Zhiqun Wang , Guanhai Liu , Baiping Xu , Jiarong Huang , Lingcao Tan

{"title":"Breakup of viscoelastic droplets in an asymmetric twin-screw extruder","authors":"Huiwen Yu , Zhiqun Wang , Guanhai Liu , Baiping Xu , Jiarong Huang , Lingcao Tan","doi":"10.1016/j.jfoodeng.2025.112635","DOIUrl":"10.1016/j.jfoodeng.2025.112635","url":null,"abstract":"<div><div>This study introduces an asymmetric twin-screw extruder (ATSE) featuring an internal baffle was inserted in one of the screw channels to enhance dispersive mixing. A visualization experimental prototype was developed, utilizing a moving transparent thin film to collect tracer droplets for further analysis. An aqueous solution of sodium carboxymethyl cellulose (CMC-Na) served as the matrix fluid, while a red oil-based ink acted as the tracer. The experimental results revealed three primary droplet breakup modes: (1) large-scale breakup driven by strong shear in the screw-barrel gap; (2) formation of drag tails followed by droplet breakup due to asymmetric perturbations; and (3) small-scale breakup primarily attributed to capillary instability. Importantly, the baffle height significantly influenced droplet breakup behavior. Although a smaller baffle height created strong shear, it reduced the opportunities for large droplets to penetrate the gap between the screws and the barrel, resulting in larger final droplet sizes. In addition, an increased viscosity ratio typically makes droplet breakup more challenging. However, in ATSE, the unique characteristics of elongation flow field and prolonged residence time due to 'backflow' actively facilitate droplet breakup.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112635"},"PeriodicalIF":5.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894657","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

Cleaning in place of whey protein fouling - mechanisms of removal 代替乳清蛋白污染的清洁-去除机制

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-29 DOI: 10.1016/j.jfoodeng.2025.112636

Yimin Zhang , Frans W.J. van den Berg , Mogens L. Andersen , Luis M. Portela , Behnaz Razi Parjikolaei , Serafim Bakalis

{"title":"Cleaning in place of whey protein fouling - mechanisms of removal","authors":"Yimin Zhang , Frans W.J. van den Berg , Mogens L. Andersen , Luis M. Portela , Behnaz Razi Parjikolaei , Serafim Bakalis","doi":"10.1016/j.jfoodeng.2025.112636","DOIUrl":"10.1016/j.jfoodeng.2025.112636","url":null,"abstract":"<div><div>Facing an increased pressure for sustainable manufacturing, the resource demanding but essential process of cleaning-in-place (CIP) requires further optimization. This study aims to understand the mechanisms involved in CIP by designing a process that emulates industrial pasteurization. Whey protein fouling was generated on a stainless-steel metal surface and cleaned the use of an alkaline solution. Cleaning was monitored with optical and UV–Vis spectroscopy measurements recording the fouling thickness and dissolved protein mass in the effluent respectively. Experimental results reveal the mechanisms at play during cleaning, showing a two-stage behavior. The first stage is dominated by the diffusion of NaOH and reaction within the fouling. During the second stage, a drag force peels the fouling from its front edge, assisting removal. The cleaning rate increased with the increase of liquid velocity and temperature. The cleaning rate also depended on the axial location. The cleaning time between two positions 10 cm apart differed by 1.2 min, with a total cleaning time of 5.8 min (at a Reynolds number of 5500 and 70 °C). By developing a model based on observed mechanisms, the study explores using effluent concentration to indicate residual fouling mass and estimate the required cleaning time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112636"},"PeriodicalIF":5.3,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928506","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

Food processing of chitin and chitosan: From waste to opportunities 几丁质和壳聚糖的食品加工：从废物到机会

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-27 DOI: 10.1016/j.jfoodeng.2025.112634

Dietrich Knorr

{"title":"Food processing of chitin and chitosan: From waste to opportunities","authors":"Dietrich Knorr","doi":"10.1016/j.jfoodeng.2025.112634","DOIUrl":"10.1016/j.jfoodeng.2025.112634","url":null,"abstract":"<div><div>Chitin, the second most abundant natural polysaccharide was isolated in the year 1811 and chitosan, its deacetylated form, was introduced in 1859. One thousand billion tons of chitin are generated annually, much of it by food-related organisms including shellfish, mollusks, fungi and insects. Despite the abundance of these versatile biodegradable materials, food process engineering data and applications of chitin and chitosan are still limited. This paper aims to present ways for expanding food uses of chitin/chitosan-based materials, discussing their sources, resource efficient recovery and processing. It investigates the generation of chitin and chitosan from various sources using chemical processes and biological processes, as well as the complementary use of emerging food processes to enhance recovery of chitin. Food production, food processing, packaging and nutritional applications for chitin and chitosan are presented as well as future needs and opportunities to convert and upscale these valuable natural polysaccharides from food waste to food applications. A better understanding of the structure-function relationships of chitin and chitosan recovered from various sources, the generation of critical food process engineering data as well as the development of enhanced recovery processes and scale up procedues are needed to realize the full potential of chitin and chitosan derived from food waste.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"400 ","pages":"Article 112634"},"PeriodicalIF":5.3,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143898526","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

Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues 混合植物蛋白组合对膨化高水分肉类类似物理化、质地、结构和营养特性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-24 DOI: 10.1016/j.jfoodeng.2025.112633

Dayna Shu Min Ong , Xin Yi Hua , Alicia Hui Ping Theng , Bisma Mutiargo , Hui Wen Lee , Raffael Osen , Jie Hong Chiang

{"title":"Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues","authors":"Dayna Shu Min Ong , Xin Yi Hua , Alicia Hui Ping Theng , Bisma Mutiargo , Hui Wen Lee , Raffael Osen , Jie Hong Chiang","doi":"10.1016/j.jfoodeng.2025.112633","DOIUrl":"10.1016/j.jfoodeng.2025.112633","url":null,"abstract":"<div><div>Plant proteins are known to contain lesser amounts of essential amino acids than animal proteins. This study explored using high-moisture extrusion to create six plant-based mixed protein matrices (MPM) at 50 % and 60 % moisture content to mimic the amino acid profile of chicken breast meat. X-ray computed tomography and textural analysis were employed to evaluate the structural and textural properties of these extruded MPM. Results revealed that extruded MPM containing 50 % rice protein exhibited the highest hardness. Extruded MPM formulated with soy and pea proteins demonstrated the highest degree of texturisation at 55 % moisture content, and soy and chickpea proteins at 60 %. Chemical bond elucidation and Fourier-transform infrared spectroscopy revealed hydrogen bonds and β-sheets as the dominant forces stabilising the protein structure across all extruded MPM, regardless of the specific plant protein source. Additionally, the purine content of extruded MPM was lower compared to existing commercial vegetarian products. These findings underscore the potential of MPM derived from various plant protein combinations to produce meat analogues with a range of structural and textural attributes. This approach presents promising opportunities for tailoring MPM to meet the diverse preferences of consumers.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112633"},"PeriodicalIF":5.3,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882079","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

Resource recovery and safe discharge of food wastewater based on membrane treatment technology: a case of mixed processing wastewater from potato and sweet potato 基于膜处理技术的食品废水资源化回收与安全排放——以马铃薯与红薯混合加工废水为例

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-23 DOI: 10.1016/j.jfoodeng.2025.112626

Yu Feng , Yaru Pang , Yukun Xu, Bin Zhang, Xiangyu Guan, Xuguang Qiao, Xiaoming Lu

{"title":"Resource recovery and safe discharge of food wastewater based on membrane treatment technology: a case of mixed processing wastewater from potato and sweet potato","authors":"Yu Feng , Yaru Pang , Yukun Xu, Bin Zhang, Xiangyu Guan, Xuguang Qiao, Xiaoming Lu","doi":"10.1016/j.jfoodeng.2025.112626","DOIUrl":"10.1016/j.jfoodeng.2025.112626","url":null,"abstract":"<div><div>The mixed processing wastewater of potato and sweet potato is classified as high-concentration organic wastewater. If this wastewater is discharged directly into natural waters, it will cause severe pollution. Furthermore, the valuable components in the wastewater are difficult to recycle, resulting in great waste. Consequently, this study implemented two wastewater treatment systems, designated TS1 and TS2, which employ membrane technology. In the TS1 system, chemical oxygen demand (COD) reduced by 82.10 % and biological oxygen demand (BOD<sub>5</sub>) by 90.96 %. Approximately 50 % of polysaccharides and all of proteins were retained, thus enabling the recycling of water resources. The TS2 system was designed to ensure that the treated wastewater will comply with the requisite discharge standards. The process parameters of the system were optimized, and the operating pressure of 30 kD and 150 D was set to 0.25 MPa. The operating pressure of 10, 5 and 1 kD membranes was set to 0.3 MPa, while the inlet temperature of the mixed wastewater was set at 27 °C. The operational cycle of the 30 kD, 5 kD and 150 D ultrafiltration membranes was 30 min. The working time of the 10 kD ultrafiltration membrane was 35 min. The working time of the 1 kD ultrafiltration membrane was 20 min. A wastewater treatment system was developed that, by modifying the system parameters, can treat wastewater produced by a range of fruits and vegetables. Furthermore, an assessment of the method's feasibility was conducted. The energy consumption ranged from 0.37 to 0.86 kWh/m<sup>3</sup>, and an acid-base alternating cleaning-in-place (CIP) protocol was employed. This system presents an innovative approach to the treatment of wastewater from fruits and vegetables.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112626"},"PeriodicalIF":5.3,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882078","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

Ultrasonication assisted forward osmosis concentration of pomegranate juice and comparison with forward osmosis 超声辅助石榴汁正向渗透浓缩及与正向渗透的比较

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-04-22 DOI: 10.1016/j.jfoodeng.2025.112622

Das Trishitman

{"title":"Ultrasonication assisted forward osmosis concentration of pomegranate juice and comparison with forward osmosis","authors":"Das Trishitman","doi":"10.1016/j.jfoodeng.2025.112622","DOIUrl":"10.1016/j.jfoodeng.2025.112622","url":null,"abstract":"<div><div>The internal concentration polarization creates major challenges in forward osmosis (FO) concentration process as the issue roots a substantial reduction in transmembrane flux crosswise the membrane. Mitigating internal concentration polarization is difficult phenomenon as it occurs within the porous support layer of the membrane and induces turmoil or change the conditions hydrodynamically which prone to be useless. In the research, the inclusion of 33 kHz ultrasonication with forward osmosis on pomegranate (<em>Punica granatum</em>) juice concentration was investigated. The Pomegranate juice (15°Brix) was concentrated (∼61°Brix) using forward osmosis and ultrasonication assisted forward osmosis (USFO). The study process utilizes two different ultrasonication application combination with every 10 min ultrasonication with 5 min off (USFO 10:5) and with every 5 min ultrasonication with 10 min off (USFO 5:10). The outcome shows that the additional ultrasonication was operative in partly reducing the internal concentration polarization effect, enhancing transmembrane flux, and reducing the concentration time by 4h. It was also observed that USFO 10:5 was more effective in mitigation of internal concentration polarization process compared to USFO 5:10. Although transmembrane flux was improved, ultrasonication caused an increased in reverse salt flux through the membrane to the concentrate. Additionally, the effect of USFO on the pomegranate juice quality parameters of was measured, and was found that ultrasonication has affected the quality parameters, but the optical parameters were not much effected.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"399 ","pages":"Article 112622"},"PeriodicalIF":5.3,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870038","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