Journal of Food Engineering最新文献

{"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 ,&nbsp;Md Shahruk Nur-A-Tomal ,&nbsp;Simon Crawford ,&nbsp;Murray Rudman ,&nbsp;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}

{"title":"Study on electrostatic field assisted freezing temperature storage of grapes","authors":"Songsong Zhao ,&nbsp;Jianyu Liu ,&nbsp;Hong Jiang ,&nbsp;Xing Yang ,&nbsp;Wenqiang Guan ,&nbsp;Bin Liu ,&nbsp;Zijian Lv ,&nbsp;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}

{"title":"Impact of starch morphology on the stability and color of paprika red","authors":"Yan Li ,&nbsp;Lijun Qi ,&nbsp;Shuangshuang Luo ,&nbsp;Wei Gao ,&nbsp;Taizeng Yuan ,&nbsp;Ikram Alouk ,&nbsp;Ruijia Zhang ,&nbsp;Kaiyi Zou ,&nbsp;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}

{"title":"Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations","authors":"Zinnur Yağmur Buğday ,&nbsp;Beste Bayramoğlu ,&nbsp;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}

{"title":"Impacts of non-thermal pretreatments on banana slices during microwave vacuum dehydration using THz-TDS and NIR-HSI techniques","authors":"Ying Fu,&nbsp;Yuqiao Ren,&nbsp;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 R² 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}

{"title":"Uncertainty-aware constrained optimization for air convective drying of thin apple slices using machine-learning-based response surface methodology","authors":"Shichen Li ,&nbsp;Amir Malvandi ,&nbsp;Hao Feng ,&nbsp;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}

{"title":"Assessing apple bruise susceptibility using the discrete element method","authors":"Zhenwei Liang ,&nbsp;Zibiao Zhou ,&nbsp;Yin Huang ,&nbsp;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}

{"title":"Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset","authors":"Jia Hou ,&nbsp;Hongru Guo ,&nbsp;Zhengze Qiang ,&nbsp;Guodi Lu ,&nbsp;Mingwei Wang","doi":"10.1016/j.jfoodeng.2025.112514","DOIUrl":"10.1016/j.jfoodeng.2025.112514","url":null,"abstract":"<div><div>Codonopsis Radix is a commonly used Chinese medicine and is also a food-medicine homology plant used as a food ingredient in China and Southeast Asia. Its nutritional profile, rich in polysaccharides, triterpenoids, polyacetylenes, and essential oils, renders it prone to deterioration during storage. In this study, we developed a portable, streamlined spectrometric system applicable for the rapid identification of whether Codonopsis Radix samples are deteriorated. This system centers around a multispectral sensor chipset (AS7265x) equipped with an 18-channel array spanning the visible to shortwave near-infrared spectrum (410–940 nm). We validated the system's efficacy through chemometric methods, including Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA). Additionally, we compared its performance to that of a commercial dispersive spectrometer (USB2000+). The validity and robustness of the OPLS-DA models built from the AS7265x and USB2000+ calibration spectral data were demonstrated based on the cross-validation and permutation test results, which indicated that the spectral data from the AS7265x device were comparable to those from the USB2000+ device in building a robust model that could effectively discriminate between non-deteriorated and deteriorated Codonopsis Radix samples. The prediction accuracies of the OPLS-DA methods based on the spectral data from the AS7265x and USB2000+ devices were both 95% under external validation. The experimental results confirmed that the proposed system is a powerful tool for practical, cost-effective applications in monitoring and assessment of Codonopsis Radix quality from major production areas in China.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112514"},"PeriodicalIF":5.3,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420914","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":"Effect of particle size distribution on mass transfer during solid-fluid extraction and its application to coffee brewing","authors":"K.H. Estévez-Sánchez ,&nbsp;M. Ramos-Morales ,&nbsp;H. Ruiz-Espinosa ,&nbsp;O. Cortés-Zavaleta ,&nbsp;M.A. García-Alvarado ,&nbsp;C.E. Ochoa-Velasco ,&nbsp;I.I. Ruiz-López","doi":"10.1016/j.jfoodeng.2025.112511","DOIUrl":"10.1016/j.jfoodeng.2025.112511","url":null,"abstract":"<div><div>Solid-fluid extraction (SFE) is one of the most important unit operations in the food and chemical engineering fields. This operation is very often modeled by assuming particles of single particle size (SPS); however, experimental evidence indicates that particle size distribution (PSD) affects mass transfer rate and therefore the extract characteristics at a given time. This study introduces a model based on global mass transfer coefficients to describe the SFE considering the PSD. The model was written in terms of dimensionless variables, arranged in a state-space representation for its analytical solution, and further used to investigate the effect of different PSDs on SFE, including normal, uniform, left and right skewed, and bimodal distributions, each one having different characteristics such as their median, fraction of particles above the mean, standard deviation, among others. Besides, the model was applied to estimate the diffusivity (<span><math><mrow><msub><mi>D</mi><mi>P</mi></msub></mrow></math></span>) of total soluble solids during coffee brewing of fine and coarse grinds in a packed bed system using data from literature. Results indicated that, depending on the PSD properties and solids-to-fluid volume ratio (between 0.01 and 1), the use of a SPS underestimated up to 16.5, 30.3, and 48.3% the required time to achieve high extraction yields (EY) of 90, 95, and 99%, respectively, but this trend reversed for low EYs, where time was overestimated in up to 47.5 and 34.2% for EYs of 25 and 50%, respectively. The use of a SPS produced significant underestimation of <span><math><mrow><msub><mi>D</mi><mi>P</mi></msub></mrow></math></span> (about 30%) during the mass transfer analysis of coffee brewing (<span><math><mrow><mi>p</mi><mo>&lt;</mo><mn>0.05</mn></mrow></math></span>), where it was evaluated as 1.3 × 10⁻¹⁰ m²/s when considering the PSD. The proposed model is a valuable tool to improve the understanding of the ongoing mass transfer mechanisms during SFE as well as to increase the knowledge about the processing of products depending on the PSD such as coffee brews.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112511"},"PeriodicalIF":5.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420915","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":"Encapsulation of curcumin in casein-dextran sulfate nanocomplexes for enhanced acid stability and bioaccessibility","authors":"Hyejung Lee,&nbsp;Qixin Zhong","doi":"10.1016/j.jfoodeng.2025.112512","DOIUrl":"10.1016/j.jfoodeng.2025.112512","url":null,"abstract":"<div><div>Casein is commonly used to encapsulate lipophilic polyphenols such as curcumin. However, casein capsules precipitate at ∼ pH 3–5.5. Sodium caseinate (NaCas)-dextran sulfate (DS) nanocomplexes were studied in this work to encapsulate curcumin for acid stability and bioaccessibility. Compounds were dissolved at pH 13.0, followed by adjusting pH to 7.0, 4.6, and 3.0. The chosen formulation (3.0 mg/mL curcumin, 5.0 mg/mL NaCas, and 5.0 mg/mL DS) led to an encapsulation efficiency (EE) of 94.8%, 90.2%, and 77.3% and loading capacity of 38.1%, 35.3%, and 34.5% at pH 7.0, 4.6, and 3.0, respectively. The EE of curcumin-loaded NaCas/DS nanocomplex dispersions remained similar (<em>P</em> &gt; 0.05) at pH 7.0 and 4.6 during 31-day ambient storage while at pH 3.0, slight precipitation decreased the EE by about 9% after 31 days. The Z-average diameter of dispersions was bigger at a lower pH and was smaller than 225 nm. During ambient storage, the Z-average diameter of dispersions was mostly stable. Encapsulation had no impact on the antioxidant capacity of curcumin but increased the bioaccessibility of curcumin to more than 53%, resulting from the amorphous curcumin structure. Therefore, NaCas/DS nanocomplexes have the potential of delivering curcumin in functional beverages, especially in acidic conditions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"393 ","pages":"Article 112512"},"PeriodicalIF":5.3,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377044","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}