Journal of Food Engineering最新文献_第6页

Effect of ultrasonic rapid thawing on the quality of frozen pork and numerical simulation 超声波快速解冻对冷冻猪肉质量的影响及数值模拟

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-03 DOI: 10.1016/j.jfoodeng.2024.112344

Ningning Ouyang , Lina Guo , Yaoyao Wang , Yucheng Wang , Feng Lu , Jamila Tuly , Haile Ma

{"title":"Effect of ultrasonic rapid thawing on the quality of frozen pork and numerical simulation","authors":"Ningning Ouyang , Lina Guo , Yaoyao Wang , Yucheng Wang , Feng Lu , Jamila Tuly , Haile Ma","doi":"10.1016/j.jfoodeng.2024.112344","DOIUrl":"10.1016/j.jfoodeng.2024.112344","url":null,"abstract":"<div><div>Different ultrasonic power densities have positive implications for thawing frozen pork. This study investigated the effects of a 20 kHz ultrasonic frequency and different ultrasonic power densities (0, 10, 20, 27, 33, and 40 W/L) on the thawing loss, color, texture, pH value, and TBARS value of thawed frozen pork. It was found that ultrasonic rapid thawing significantly reduced the thawing time of frozen pork, with the shortest thawing time observed at an ultrasonic power density of 40 W/L, resulting in a 68.8% reduction in thawing time compared to static water thawing without ultrasonic treatment, and a 14.8% improvement in tenderness. When the ultrasonic power density exceeded 10 W/L, there were no significant differences in thawing loss, cooking loss, texture, color, pH value, and TBARS value of frozen pork compared to fresh pork. A numerical model of the acousto-thermal coupling of ultrasonic rapid thawing of frozen pork was also established in this study. The ultrasonic amplitude of the thawing process was visualized through numerical calculations. The predicted thawing time and thawing temperature of ultrasonic thawing showed a high degree of fit with experimental values. The average deviation (AD) of thawing time and temperature was 0.19–0.36 °C and 10–70 s. The root mean square error (RMSE) of thawing temperature was 0.09–0.32.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112344"},"PeriodicalIF":5.3,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142437738","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

Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss 交流电场诱导牛肉冷冻参数和温度分布的变化：减轻冻害和肌水损失

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-02 DOI: 10.1016/j.jfoodeng.2024.112343

Hengxun Lin , Jing Wang , Prince Chisoro , Guangyu Wu , Songsong Zhao , Xiaojia Hu , Chuan Yang , Yunhe Liu , Wei Jia , Qingqing Li , Chunhui Zhang , Christophe Blecker , Xia Li

{"title":"Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss","authors":"Hengxun Lin , Jing Wang , Prince Chisoro , Guangyu Wu , Songsong Zhao , Xiaojia Hu , Chuan Yang , Yunhe Liu , Wei Jia , Qingqing Li , Chunhui Zhang , Christophe Blecker , Xia Li","doi":"10.1016/j.jfoodeng.2024.112343","DOIUrl":"10.1016/j.jfoodeng.2024.112343","url":null,"abstract":"<div><div>In this study, a specialized experimental device integrating infrared thermal imaging, real-visual photography, and a time-temperature data collector was designed to investigate the effects of alternating electric field (AEF) assisted freezing on the temperature histories and freezing parameters in different layers of beef as well as the freezing damage and myowater loss. The findings revealed distinct differences in the freezing curves (e.g., slope) and parameters (e.g., <em>T</em><sub><em>nuc</em></sub>, <em>T</em><sub><em>F</em></sub>, <em>t</em><sub><em>pt</em></sub> <em>and F</em><sub><em>miz</em></sub>) between the surface, middle, and inner layers of beef cubes under both AEF and traditional freezing conditions. AEF treatment regulated the freezing curves and key parameters of middle and surface layers, influencing ice crystallization. The equivalent ice areas for the surface, middle, and inner samples under AEF treatment were 8.16, 14.40, and 20.56%, respectively, significantly lower than those in traditional freezing (15.87, 24.60, and 28.8%). Compared to traditional freezing, AEF-assisted freezing decreased myofibrillar fragmentation index (MFI) of beef muscle, preserving its texture integrity. AEF treatment inhibited water migration and reduced water-holding capacity (WHC) loss. In conclusion, AEF-assisted freezing changed ice formation characteristics and alleviated freezing damage by regulating the freezing curve traits and parameters.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112343"},"PeriodicalIF":5.3,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427771","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

Regulation of tapioca starch 3D printability by yeast protein: Rheological, textural evaluation, and machine learning prediction 酵母蛋白对木薯淀粉三维打印性的调控：流变学、纹理评估和机器学习预测

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-02 DOI: 10.1016/j.jfoodeng.2024.112341

Yaqiu Kong, Jieling Chen, Ruotong Guo, Qilin Huang

{"title":"Regulation of tapioca starch 3D printability by yeast protein: Rheological, textural evaluation, and machine learning prediction","authors":"Yaqiu Kong, Jieling Chen, Ruotong Guo, Qilin Huang","doi":"10.1016/j.jfoodeng.2024.112341","DOIUrl":"10.1016/j.jfoodeng.2024.112341","url":null,"abstract":"<div><div>This article investigated the effects of yeast protein (YP) on gel rheology, texture, and 3D printability of tapioca starch and the feasibility of Principal component analysis (PCA) and support vector machine (SVM) algorithms for classification and prediction of printability. The results indicated that increasing YP content enhanced the viscosity, storage and loss moduli, and hardness, thereby improving extrudability and supportability of 3D printing. The addition of 15% YP exhibited the best 3D printing performance, but excessively high YP addition hindered ink extrusion. PCA analysis based on rheological and texture indices categorized the ink's 3D printing performance into four classes: poor support and low printing accuracy; good support but low printing accuracy; good support and high printing accuracy; and non-smooth extrusion. Furthermore, SVM algorithm used texture data to predict printability classification, with the highest prediction accuracy (91.67%) achieved at polynomial kernel among four different kernel functions. These results confirm that YP can serve as a potential ink for 3D printing and underscore SVM's efficacy in predicting ink's 3D printing performance.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112341"},"PeriodicalIF":5.3,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427766","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

Comparison of acidified and conventional low acid thermal processing of white mushroom in glass jars as influenced by reciprocating agitation 比较玻璃罐酸化和传统低酸热加工白灵菇对往复式搅拌的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-01 DOI: 10.1016/j.jfoodeng.2024.112342

Ali Asgar Rampurwala, Ali R. Taharian, Hosahalli S. Ramaswamy

{"title":"Comparison of acidified and conventional low acid thermal processing of white mushroom in glass jars as influenced by reciprocating agitation","authors":"Ali Asgar Rampurwala, Ali R. Taharian, Hosahalli S. Ramaswamy","doi":"10.1016/j.jfoodeng.2024.112342","DOIUrl":"10.1016/j.jfoodeng.2024.112342","url":null,"abstract":"<div><div>The objective of this study was to evaluate the quality advantage that can be gained by combining acidified low-acid food thermal processing (ALTP) (pH < 4.6) and reciprocating agitation thermal processing (RATP) of mushroom. Mushroom was selected as a low acid food which is conventionally subjected to low-acid food conventional thermal processing (LACP) (pH > 4.6). Glass jars were used as containers. LACP was established to target a commercial sterilization process (F<sub>o</sub> value of 5.0 min at 121.1 °C), while ALTP was established to get an equivalent pasteurization process (F<sub>o</sub> value of 10.0 min at 90 °C). Heat penetration data was obtained to establish the above targeted processes and to assess the influence of processing conditions on the heating rate index and heating lag factor. Once processed, the associated quality parameters were evaluated and compared. Process variables included three processing temperatures (115, 120, 125 °C for LACP and 90, 95 and 100 °C for ALTP) and three RATP conditions (0, 1.0 and 2.0 Hz agitation). The results revealed higher rates of heat penetration and lower processing times for both LACP and ALTP processes as the reciprocation frequency increased. Quality retention advantages were realized as the process temperature was increased in each case. The best advantage was delivered with ALTP. Although the rate of heat transfer was the highest at 2.0 Hz, the best quality was observed at a moderate agitation frequency (1.0 Hz) as product texture breakdown was avoided. This is the first study that combined ALTP and RATP and compared them with LACP.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112342"},"PeriodicalIF":5.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572995","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

Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization 通过乳液模板法用果胶构建基于低密度脂蛋白的油凝胶：形成与表征

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-27 DOI: 10.1016/j.jfoodeng.2024.112340

Mahmoud Abou-Elsoud , Mohamed Salama , Zuyue Li , Shasha Wang , Zhaoxia Cai , Dong Uk Ahn , Xi Huang

{"title":"Structuring low-density lipoprotein-based oleogels with pectin via an emulsion-templated approach: Formation and characterization","authors":"Mahmoud Abou-Elsoud , Mohamed Salama , Zuyue Li , Shasha Wang , Zhaoxia Cai , Dong Uk Ahn , Xi Huang","doi":"10.1016/j.jfoodeng.2024.112340","DOIUrl":"10.1016/j.jfoodeng.2024.112340","url":null,"abstract":"<div><div>Due to the adverse health effects associated with saturated and trans fats, novel oleogels based on egg yolk low-density lipoprotein (LDL) and pectin (PE) as solid fat substitutes were developed using the emulsion-template method. This method involves structuring an oil-in-water emulsion with LDL and PE, followed by evaporation of the aqueous phase, resulting in the entrapment of liquid oil within a crystal network. In addition, the methodology evaluated the impacts of pH and PE/LDL mass ratio on the microstructure, physicochemical properties, and stability of the prepared emulsions and their corresponding oleogels. The PE/LDL complex-based emulsions exhibited small droplet size (9.95 and 9.67 μm), pronounced gel-like structure, and high viscosity and stability at optimum pH (6.0) and PE/LDL ratio (1:5), respectively. FTIR results emphasized that electrostatic interactions played more significant roles than hydrogen bonding in the interactions between the carboxyl group of PE and the amino group of LDL. Besides, the oleogels, based on LDL/PE-stabilized emulsions, showed a unique crystal structure and moderate rheological and textural properties, resulting in an increased oil-binding capacity of 83.74%. In conclusion, the unique aspect of this study was the combination of these biopolymers, which could have great potential for creating oleogels from edible oils using an emulsion-templated method. Thereby, these results could provide a novel approach for producing high-quality oleogels from LDL and PE for food applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112340"},"PeriodicalIF":5.3,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427767","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

Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate 通过预热处理和添加谷胱甘肽控制水解，增强大豆分离蛋白的发泡特性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-26 DOI: 10.1016/j.jfoodeng.2024.112339

Guijiang Liang , Wenpu Chen , Maomao Zeng , Zhiyong He , H. Douglas Goff , Jie Chen , Zhaojun Wang

{"title":"Controlled hydrolysis with preheating treatment and glutathione addition for enhanced foaming properties of soy protein isolate","authors":"Guijiang Liang , Wenpu Chen , Maomao Zeng , Zhiyong He , H. Douglas Goff , Jie Chen , Zhaojun Wang","doi":"10.1016/j.jfoodeng.2024.112339","DOIUrl":"10.1016/j.jfoodeng.2024.112339","url":null,"abstract":"<div><div>This study investigates the effects of thermal treatment and glutathione addition on soy protein isolate (SPI) before pepsin-driven hydrolysis to obtain desirable hydrolysis with a high yield of soluble protein and good foaming properties. Various properties of SPI hydrolysates were measured to understand the change of SPI molecular composition related to foaming properties. The results revealed that the combination of glutathione and 55 °C thermal treatment yielded the most favorable SPI hydrolysate, characterized by excellent foaming capability (191.3%) and stability (93.1%), attributed to the highest relative composition (50.2%) of 7S. With the treatment temperature increasing from 55 °C to 75 °C, the reduction of 7S and generation of small molecular weight peptides negatively affected the foaming properties of SPI hydrolysates. The application of glutathione as a modulator, alongside mild thermal treatment, optimizes SPI hydrolysates for applications needing improved foaming and interfacial properties to achieve desirable foaming capability and stability. The study's findings offer promising potential for improving food products and formulations requiring enhanced foaming properties, with applications in industries like bakery and confectionery, leading to better texture, stability, and overall product quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112339"},"PeriodicalIF":5.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357196","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

Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels 利用棕榈蜡和单硬脂酸甘油酯设计食品级可发泡油脂凝胶

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-26 DOI: 10.1016/j.jfoodeng.2024.112330

Angela Borriello , Nicoletta Antonella Miele , Paolo Masi , Silvana Cavella

引用次数: 0

Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect 用于自动检测受木质胸部缺陷影响的鸡胸肉肌肉的微波空腔天线

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-26 DOI: 10.1016/j.jfoodeng.2024.112336

Eleonora Iaccheri , Francesca Soglia , Massimiliano Petracci , Luigi Ragni

{"title":"Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect","authors":"Eleonora Iaccheri , Francesca Soglia , Massimiliano Petracci , Luigi Ragni","doi":"10.1016/j.jfoodeng.2024.112336","DOIUrl":"10.1016/j.jfoodeng.2024.112336","url":null,"abstract":"<div><div>Over the past years, artificial selection for meat-type (broiler) chickens has resulted in improved production efficiency, but also in an increased incidence of skeletal muscle abnormalities. In particular, wooden breast (WB) abnormality causes abrupt changes in meat quality and enormous economic losses. Thus, the poultry processing industry requires a reliable method to detect the abnormality in production lines in a non-destructive and contactless way. The present research aimed to evaluate the effect of WB on dielectric properties to develop a potential online technique to distinguish unaffected from affected breasts. Sixty-five <em>pectoralis major</em> muscles were picked 3 h post-mortem from the same flock (42-day-old broilers, 2.8 kg average live weight) and classified by visual inspection according to their phenotype as normal (N, not showing not any signs of the WB condition; n = 33) or WB (exhibiting extensive hardened areas and stiffness perceived by manual palpation throughout the entire fillet; n = 32). WB muscles exhibited remarkably higher values of dielectric constant and loss factor in a wide range of the explored frequencies (200 MHz–14 GHz), suggesting higher water mobility and a higher solvate capacity; this makes the electromagnetic technique for classification promising. Based on the above evidence, a rapid microwave electric technique in the range 1.5 GHz–3 GHz was developed for the online detection of WB. Indeed, combining the use of a cavity antenna (vector network analyzer instrumental chain with partial least square – discriminant analysis), this technique correctly classified 100% of the validation test set.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112336"},"PeriodicalIF":5.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427686","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

A novel stone fruit quality non-destructive evaluation method based on PVR by LF-NMRI 基于低频核磁共振成像 PVR 的新型核果质量无损评价方法

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-26 DOI: 10.1016/j.jfoodeng.2024.112338

Long Wang , Ke Yang , Shan Zeng, Yang Yi, Bing Li

{"title":"A novel stone fruit quality non-destructive evaluation method based on PVR by LF-NMRI","authors":"Long Wang , Ke Yang , Shan Zeng, Yang Yi, Bing Li","doi":"10.1016/j.jfoodeng.2024.112338","DOIUrl":"10.1016/j.jfoodeng.2024.112338","url":null,"abstract":"<div><div>For stone fruits, the pulp ratio, indicating the proportion of pulp to the total fruit, serves as a vital metric in assessing stone fruit quality. Traditionally, this ratio is computed by measuring the mass of each component through destructive sampling, and acquired results remain controversial. In order to obtain this ratio non-destructively and more accurately, a novel evaluation method for stone fruit quality based on pulp volume ratio (PVR) by low-field nuclear magnetic resonance imaging (LF-NMRI) is proposed. This approach integrates the SwinUnet segmentation network to differentiating the fruit pulp and core structure, thereby precisely computing the volume proportion of pulp. Experimental results reveal that SwinUnet exhibits better accuracy and robustness in the LF-NMRI data compared to the other networks. Based on the segmentation results, the disparities between the PVR values computed using the ellipse fitting method and the integral method, compared to the ground truth (GT), are less than 1% and 0.5% respectively. This paper provides a new reference for selecting premium stone fruits and enriches the fruit quality evaluation system.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112338"},"PeriodicalIF":5.3,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427765","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

Oil-in-water emulsion stabilized by hydrolysed black soldier fly larvae proteins: Reproduction of experimental data via phase-field modelling 水解黑翅蝇幼虫蛋白质稳定的水包油型乳液：通过相场建模再现实验数据

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-24 DOI: 10.1016/j.jfoodeng.2024.112331

Lucas Sales Queiroz , Angelique Berthome , Hector Gomez , Betul Yesiltas , Antonio Fernandes de Carvalho , Federico Casanova , Brais Martinez-Lopez

{"title":"Oil-in-water emulsion stabilized by hydrolysed black soldier fly larvae proteins: Reproduction of experimental data via phase-field modelling","authors":"Lucas Sales Queiroz , Angelique Berthome , Hector Gomez , Betul Yesiltas , Antonio Fernandes de Carvalho , Federico Casanova , Brais Martinez-Lopez","doi":"10.1016/j.jfoodeng.2024.112331","DOIUrl":"10.1016/j.jfoodeng.2024.112331","url":null,"abstract":"<div><div>A phase field model based on the Cahn-Hilliard equation was validated experimentally by comparison of the numerical data with experimental data of emulsions of oil in water stabilized with Black Soldier Fly Larvae Proteins (BSFLP) and protein hydrolysates. Among the model parameters, the surface tension was determined by the pendant drop method, and the mobility by two different experiments, one based on the Turbiscan Stability Index, and another one based on the history of the average d<sub>3,2</sub>, both of them throughout a 48 h period. The initial condition was built from an experimental droplet size distribution measured prior to phase separation. Results show that the model is able to quantitatively reproduce the phase separation kinetics, and provide an intuitive graphical representation of the droplet growth. Application of this procedure to other systems will allow the generalization of phase field modelling as a predictive tool for food applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112331"},"PeriodicalIF":5.3,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142328205","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