Journal of Food Engineering最新文献

{"title":"Chaotic mixing coupled electromagnetic heating in a tubular reactor","authors":"Guangyuan Jin ,&nbsp;Qingyu Zheng ,&nbsp;Zhengshan Zhu ,&nbsp;Chunfang Song ,&nbsp;Zhenfeng Li ,&nbsp;Feihu Song ,&nbsp;Jing Li ,&nbsp;Boru Chen","doi":"10.1016/j.jfoodeng.2024.112348","DOIUrl":"10.1016/j.jfoodeng.2024.112348","url":null,"abstract":"<div><div>To address the need for enhanced biochemical reactions and overcome the shortcomings associated with passive and active mixer fabrication, reactor designs must utilize the coupled mixing concept to address the lack of insufficient heat and mass transfer through notable alterations of the physical properties. This study introduces a tubular microwave reactor based on chaotic flow dynamics, attempting to combine the concept of active and passive mixing to stimulate the development of eddy and secondary flows through electromagnetic fields and geometric disturbance enhance heat and mass transfer. Experiments and simulation analysis validate the validity of the prediction model, and reveal the fluid flow, mixing, electromagnetic and thermal characteristics and their synergistic mechanism, and shows the potential to enhance the mass and heat transfer performance at low Reynolds number, which provides a new idea for the design of chemical reactors and biological analysis.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112348"},"PeriodicalIF":5.3,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142526184","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":"Exploring the self-assembly mechanisms of wheat gluten polypeptide hydrogels: Synthesis and characterization","authors":"Jiabao Cao ,&nbsp;Guangqi Fan ,&nbsp;Baoxin Lu","doi":"10.1016/j.jfoodeng.2024.112351","DOIUrl":"10.1016/j.jfoodeng.2024.112351","url":null,"abstract":"<div><div>The purpose of this study was to demonstrate a mild enzymatic method for the large-scale production of nano-scale self-assembled peptide hydrogels (WGP-M, average molecular weight 3697.86 Da) with strong hydrogel-forming ability from gluten. This work aims to provide new insights into the molecular characteristics and aggregation mechanisms of these plant-derived hydrogels. We observed that the Zeta potential of WGP-M decreased to −17.7 mV, indicating reduced electrostatic repulsion, while the particle size increased to 626.21 nm, reflecting the formation of a stable hydrogel network. The spatial network microstructure was clear, and the hydrogel exhibited excellent texture and rheological properties. Further analysis revealed that the formation of peptide hydrogels was primarily driven by hydrophobic interactions, sulfhydryl (7.48 μmol/g) and disulfide (1.31 μmol/g) bond exchanges, and hydrogen bond interactions. Using proteomics combined with molecular docking simulations, we demonstrated the positive influence of amino acid molecular characteristics and arrangement on hydrogel formation, providing a more intuitive understanding of this process. In summary, this study not only establishes an efficient pathway for producing self-assembled peptide hydrogels from plant proteins but also advances our understanding of the fundamental mechanisms underlying their formation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112351"},"PeriodicalIF":5.3,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142437739","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":"Effects of oil-water interfacial properties on protein structuring and droplet deformation in high moisture meat analogues containing oil","authors":"Naoya Ikenaga ,&nbsp;Shuzo Hashimoto ,&nbsp;Leonard M.C. Sagis","doi":"10.1016/j.jfoodeng.2024.112353","DOIUrl":"10.1016/j.jfoodeng.2024.112353","url":null,"abstract":"<div><div>Adding oil to high moisture meat analogues (HMMA) can increase juiciness, and can be achieved by incorporating emulsion droplets during extrusion. Since these droplets can coalesce when subjected to high shear, selecting appropriate emulsion stabilisers is important. For several commercial plant-protein emulsion stabilisers, it was investigated how oil-water interfacial mechanical properties affect droplet deformation and protein structuring in extrusion of HMMAs. Emulsions with 10 wt% or 15 wt% oil, stabilised by potato protein isolates (POPI-1 (Rich in patatin) and POPI-2 (rich in protease inhibitor)) and pea protein isolate PPI, were used to make extrudates with 5.7 wt% and 8.5 wt% oil, respectively. In 8.5 wt%-extrudates, POPI-2 had the most oil leakage from the cooling die, while PPI had the smallest amount despite having softer and more stretchable interfaces. Blade-cutting tests showed the highest maximum force for 8.5 wt%-extrudates with POPI-1, likely because POPI-1 formed the stiffest interfaces. Tensile stress testing showed the largest fracture strain in 8.5% wt%-extrudates with PPI, corresponding to its longer wedge length. Multiphoton excitation microscopy was used to visualise the extrudates protein structure and oil droplets. This showed that droplets near the surface of the extrudate were less deformed than droplets in the centre. There were only small differences between protein stabilisers regarding oil droplet deformation, indicating droplet deformation was dominated by deformation of the protein matrix. The O/W interfacial properties significantly affected oil leakage, cutting force, and tensile strength of extrudates. These results are important to consider when designing emulsions for HMMAs processed by extruders.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112353"},"PeriodicalIF":5.3,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142437740","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":"Mechanistic modeling of the dynamics of phage attack during milk acidification in the cheese-making process","authors":"Michèle Bou Habib ,&nbsp;Emmanuel Bernuau ,&nbsp;Benjamín José Sánchez ,&nbsp;Dominique Swennen ,&nbsp;Ahmad A. Zeidan ,&nbsp;Ioan-Cristian Trelea ,&nbsp;Jannik Vindeloev","doi":"10.1016/j.jfoodeng.2024.112329","DOIUrl":"10.1016/j.jfoodeng.2024.112329","url":null,"abstract":"<div><div>Bacteriophage attacks represent a major threat in the dairy industry. Here, an unstructured mechanistic model predicting the dynamics of milk acidification in case of phage attack was developed and experimentally validated. Multiple acidification experiments were run with different combinations of initial phage titers and bacterial concentrations and the resulting <em>pH</em> dynamics were recorded. The model could successfully predict the success or failure of milk acidification. Using the model, important biological parameters were deduced from simple, low-cost acidification measurements. These parameters included bacteria’s maximum growth and lysis rates, phages’ burst size, etc. Sensitivity analysis helped identify biologically relevant aspects of phage-host interactions. Growth and lysis kinetics were shown to have the most important impacts. This knowledge can be used to develop easy routine strategies to fight phage attack in the dairy industry. The model can be used to raise awareness amongst cheese makers on the importance of cleaning to avoid food and material waste.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112329"},"PeriodicalIF":5.3,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442620","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":"Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase","authors":"Zhi Cheng ,&nbsp;Yue Qiu ,&nbsp;Ishtiaq Ahmad ,&nbsp;Yuting Pang ,&nbsp;Aodong Yue ,&nbsp;Zhangxi Chen ,&nbsp;Gaopeng Zhang ,&nbsp;Yuting Ding ,&nbsp;Fei Lyu","doi":"10.1016/j.jfoodeng.2024.112352","DOIUrl":"10.1016/j.jfoodeng.2024.112352","url":null,"abstract":"<div><div>As we all know, achieving the desirable texture and fibrous structure of 3D-printed meat analogs has been challenging. Therefore, this study aimed to investigate the effect of transglutaminase (TGase) or laccase on printability, texture, and structure of 3D-printed soy protein isolate (SPI) -wheat gluten (WG) -insoluble dietary fiber (IDF) plant-based meat analogs (PBMA). Results showed that TGase significantly improved the hardness, gumminess, and chewiness of PBMA (p &lt; 0.05), whereas laccase exhibited an opposite trend. The tensile strength and elongation at break were increased by TGase or laccase, with laccase exhibiting better effect (9.37 ± 0.25 kPa, 63.16 ± 3.18%). The interaction of laccase and IDF resulted in the maximum value of apparent viscosity and disulfide bond content, which hindered the movement of printed materials through the printing nozzle, and potentially led to PBMA incomplete-structure. Synergistic effect of TGase and IDF has been shown to enhance the content of hydrogen, hydrophobic, and disulfide bonds. This combination readily induced an increase in α-helix and β-sheet formations, promoting a more orderly development of the protein structure, consequently, the internal architecture became more uniform and densely packed. These results indicated that TGase treatment combined with IDF might be a novel and promising strategy to enhance the texture and structure of PBMA.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112352"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442619","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":"Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption","authors":"Qian Chen ,&nbsp;Jianping Qian ,&nbsp;Huibin Li ,&nbsp;Xintao Lin ,&nbsp;Jiali Li ,&nbsp;Zihan Liu ,&nbsp;Zhiyao Zhao","doi":"10.1016/j.jfoodeng.2024.112350","DOIUrl":"10.1016/j.jfoodeng.2024.112350","url":null,"abstract":"<div><div>Cold chain logistics (CCL) can effectively maintain the quality and safety of perishable products through low-temperature circulation, but extra energy is densely used at the cost of economy and emissions. The multi-objective trade-off is critical for promoting sustainable time-temperature management (TTM) in CCL. For climacteric fruit in cold storage, the post-harvest ripening process should be controlled by TTM to meet various ripeness requirements of retailers with different distribution distances, market conditions. Meanwhile, randomly appeared order demands will dynamically influence complex sustainable decision-making of temperature-controlled path. Therefore, this paper aims to solve the dynamic multi-objective TTM optimization problem considering ripeness windows and energy consumption, for achieving online sustainable temperature control of climacteric fruit cold storage. Constructing 3D service window involving ripeness, outbound time, and cargo volume, then the multi-retailer satisfaction is designed as a significant optimization objective. Additionally, to improve operational efficiency and reduce environmental impact, energy consumption needs to be minimized under reasonable constraints. Following above objective strategy, a dynamic multi-objective TTM model is proposed with two-stage: 1) improved NSGA-II-based global optimization to find optimal temperature-controlled path for fixed retailers in real-time; 2) new stochastic retailer comes up after demand matching, if accepting order, an update optimization will be triggered. A numerical study was implemented to verify proposed method, with robustness value of 0.82–1. Compared with constant low-temperature storage, the optimized comprehensive loss is the smallest at 3.374. The results indicate that the hybrid-retailer demand-driven multi-criteria decision support is effective and robust for sustainable TTM of climacteric fruit cold chain.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112350"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427772","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel mechanistic model for predicting shrinkage kinetics in plant-based foods by integrating solid matrix mobility and viscoelasticity","authors":"Sumaiya Sadika Tuly ,&nbsp;Mohammad U.H. Joardder ,&nbsp;Zachary G. Welsh ,&nbsp;Azharul Karim","doi":"10.1016/j.jfoodeng.2024.112346","DOIUrl":"10.1016/j.jfoodeng.2024.112346","url":null,"abstract":"<div><div>Deformation during drying is a major physical change influencing drying kinetics and final product quality. Therefore, accurate prediction of shrinkage kinetics is essential for determining the optimal drying conditions for these foods. Shrinkage kinetics is greatly influenced by their structural mobility (rubbery-glassy transition) and viscoelastic properties. The current deformation models lack a comprehensive integration of structural mobility and viscoelasticity concepts, resulting in limitation in attaining insights on physiochemical state variations and viscoelastic stresses developed during drying. In order to overcome this limitation, this study proposes a novel mechanistic shrinkage model that combines solid matrix mobility-based shrinkage velocity and viscoelasticity consideration, incorporating variable mechanical properties to simulate deformation arising from moisture loss and pressure gradient respectively. Comparison between predicted drying kinetics and shrinkage evolution with experimental observation yielded close agreement, achieving low mean absolute error values. As the drying process progressed, a distinct anisotropic shrinkage pattern emerged, which is attributed to varied structural mobility based on temperature and moisture distribution across the food sample. Notably, shrinkage driven by moisture loss significantly outweighed that induced by pressure, exerting a predominant influence on overall volume change. Furthermore, the model demonstrated heightened sensitivity to water transport parameters compared to mechanical factors, which indicates the significance of moisture dynamics in shaping the drying process. Combined consideration of physiochemical changes and viscoelastic concept in the developed deformation model extends new possibility towards optimizing the drying process as well as quality aspect evaluation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112346"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427770","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":"Caffeine removal and compositions losses from whole Robusta coffee beans during conventional and ultrasound-assisted aqueous decaffeination","authors":"Nathamol Chindapan ,&nbsp;Chanakan Puangngoen ,&nbsp;Sakamon Devahastin","doi":"10.1016/j.jfoodeng.2024.112349","DOIUrl":"10.1016/j.jfoodeng.2024.112349","url":null,"abstract":"<div><div>Whole Robusta coffee beans were decaffeinated using conventional aqueous extraction (CAE) and ultrasound-assisted aqueous extraction (UAAE). Changing of extraction water at time intervals to enhance caffeine removal efficiency is proposed as novel decaffeination technique. Kinetic modelling of caffeine content evolutions during CAE and UAAE, with and without water changing, was performed to confirm benefit of newly proposed technique. Losses of soluble carbohydrates, phenolics, sugars, flavonoids and organic acids from decaffeinated beans were investigated. Recycling of extraction water as way to recover lost compositions was tested. Water changing enhanced caffeine removal efficiency, especially in case of UAAE; caffeine could be removed by 98%. Kinetic model well described caffeine content evolutions (<em>R</em>² = 0.99). This strategy nevertheless led to significant losses (<em>p</em> &lt; 0.05) of bean compositions when compared to CAE. UAAE with water recycling could not help recover bean compositions, but drying and soaking beans in spent extraction water from second round of decaffeination significantly increased (<em>p</em> &lt; 0.05) total soluble carbohydrates and phenolics contents.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112349"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142431988","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":"Interaction properties of wine grapes: DEM analysis and experimental investigation","authors":"Haolei Zu ,&nbsp;Ke He ,&nbsp;Wenzheng Liu ,&nbsp;Junyi Liu ,&nbsp;Ziteng Song ,&nbsp;Yuan Su","doi":"10.1016/j.jfoodeng.2024.112347","DOIUrl":"10.1016/j.jfoodeng.2024.112347","url":null,"abstract":"<div><div>The processing of wine grapes is both labor-intensive and time-consuming, necessitating equipment improvements to enhance productivity. Virtualizing machining processes is crucial for designing and researching equipment aimed at improving food quality and safety standards. Accurate modeling requires detailed knowledge of material and interaction properties. Therefore, the contact properties of wine grapes were obtained using the progressive optimization method. Experimental and simulated results of particle collision and rolling during processing were compared to select accurate input parameters. The experiment concluded that the coefficient of restitution (CoR_g-g), coefficient of rolling friction (CoR_g-g), and static friction coefficient (CoS_g-g) between grape particles were 0.178, 0.400, and 0.459, respectively. Similarly, the corresponding values for interactions between grapes and stainless steel were 0.411, 0.027, and 0.643, respectively. Notably, these values have been independently verified through simulations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112347"},"PeriodicalIF":5.3,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427769","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":"Nanofiber films based on colourimetric and fluorescent dual channels for visual monitoring of shrimp freshness","authors":"Wenna Wang,&nbsp;Bohao Xu,&nbsp;Li Cai,&nbsp;Lijun Zhang,&nbsp;Zuju Shu,&nbsp;Zhongbo Li","doi":"10.1016/j.jfoodeng.2024.112345","DOIUrl":"10.1016/j.jfoodeng.2024.112345","url":null,"abstract":"<div><div>Food freshness indication labels have a broad application prospect in the field of food safety because of monitoring the freshness of food and its environment in real time, which can assist consumers in identifying the freshness of food. Herein, large-area nanofiber films with colourimetric and fluorescent dual-channel indication were prepared via electrospinning technology using fluorescein isothiocyanate (FITC) with biogenic amine response as the indicator. FITC/PVA nanofiber films resulted in enhanced thermal stability and mechanical properties. With the increase of ammonia concentration in the atmosphere, the FITC/PVA composite films exhibited a gradual change in colour from grey to orange under daylight conditions. Furthermore, the green fluorescence was observed to gradually intensify under ultraviolet (UV) light. The results of shrimp freshness monitoring demonstrated obvious colour changes under both daylight and UV light condition, which the colour of the nanofiber films underwent a transformation from yellow to dark orange (ΔE = 46.18) under daylight and from green to bright yellow-green (ΔE = 41.77) under UV light after 1 day at 25 °C. The principal reason for the colour change of the films is the release of organic amine molecules during the spoilage process of fresh shrimp, leading the deprotonation of FITC under alkaline atmosphere and the change in its molecular conformation, resulting in the colour change and fluorescence enhancement of FITC under daylight. This colourimetric and fluorescent dual-channel response nanofiber films has the potential to be utilized in the field of food freshness monitoring to ensure the safety of the food supply.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112345"},"PeriodicalIF":5.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427768","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}