Journal of Food Engineering最新文献_第8页

Engineering effects of hydrocolloids on drying kinetics, powder characteristics, and antioxidant preservation in grape powder 水胶体对葡萄粉干燥动力学、粉末特性和抗氧化剂保存的工程学影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-17 DOI: 10.1016/j.jfoodeng.2024.112319

Amanda Nascimento, Alexandre Lúcio, Ana Nery, Rogério Andrade, Ana Maria Sarinho, Janaina Lima, Leonardo Batista, Hugo M. Lisboa

{"title":"Engineering effects of hydrocolloids on drying kinetics, powder characteristics, and antioxidant preservation in grape powder","authors":"Amanda Nascimento, Alexandre Lúcio, Ana Nery, Rogério Andrade, Ana Maria Sarinho, Janaina Lima, Leonardo Batista, Hugo M. Lisboa","doi":"10.1016/j.jfoodeng.2024.112319","DOIUrl":"10.1016/j.jfoodeng.2024.112319","url":null,"abstract":"<div><div>This study explores the preservation of bioactive compounds in grape powder via encapsulation using spray drying, focusing on the impact of hydrocolloids—whey protein isolate (WPI), gum arabic, and high methoxy pectin—on critical engineering parameters. The research analyzes the effects of these encapsulants on rheological properties, drying kinetics, droplet formation, and drying curves, all of which influence the powder's morphology and antioxidant retention. Drying times ranged from 1.05 to 1.14 s, with distinct drying curves reflecting the relationship between moisture content and time, correlating with key powder properties such as bulk and tap density, flowability, and compressibility. Dimensionless numbers, including Peclet and Reynolds numbers, showed significant correlations with both powder characteristics and bioactive retention, highlighting the role of efficient heat and mass transfer in preserving phenolic content. The study concludes that optimal formulations, particularly those combining WPI and pectin, result in uniform droplet sizes, faster drying rates, and enhanced bioactive stability, providing insights for optimizing spray drying processes to produce high-quality, stable food powders.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112319"},"PeriodicalIF":5.3,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318776","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

Fabrication of pH-responsive whey protein/sodium alginate composite hydrogel beads for theaflavins 制造具有 pH 响应性的乳清蛋白/海藻酸钠复合水凝胶珠，用于生产茶黄素

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-17 DOI: 10.1016/j.jfoodeng.2024.112324

Yeexuan Tan , Sookwah Chan , Beiqi Wu , Hongxin Wang , Zaixiang Lou

{"title":"Fabrication of pH-responsive whey protein/sodium alginate composite hydrogel beads for theaflavins","authors":"Yeexuan Tan , Sookwah Chan , Beiqi Wu , Hongxin Wang , Zaixiang Lou","doi":"10.1016/j.jfoodeng.2024.112324","DOIUrl":"10.1016/j.jfoodeng.2024.112324","url":null,"abstract":"<div><p>In this study, pH-responsive whey protein (WP)/sodium alginate (SA) composite hydrogel beads using the ionic gelation method were described and evaluated for their potential as delivery carriers for theaflavin (TF). Fourier transform infrared spectroscopy (FTIR) confirmed the interaction between WP and SA in the hydrogel beads is driven primarily by the strong intermolecular interactions, including hydrogen bonding and electrostatic attractions. The swelling ratio of the beads possesses good pH dependence and pH reversibility, effectively preventing the release of TF in the gastric environment. The encapsulation efficiency (EE) of TF in hydrogel beads ranged from 94.995 ± 0.03 to 95.709 ± 0.14, with a loading capacity (LC) of 27–34 mg/g. In <em>in</em> vitro digestion simulations, owing to the pH responsiveness, hydrogel beads released minimal TF throughout gastric digestion and were fully released in the intestine phase. Additionally, the release kinetics of TF from the beads were further examined in a simulated intestinal environment. These findings suggest that the hydrogel bead system is a promising carrier for encapsulating TF, offering a theoretical and experimental basis for its future application in the food industry.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112324"},"PeriodicalIF":5.3,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272778","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

Sustained-release effect of eggshell powder microcapsules on lavender essential oil 蛋壳粉微胶囊对薰衣草精油的缓释作用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-16 DOI: 10.1016/j.jfoodeng.2024.112322

Ziwei Zhang , Yanlong Liu , Ying Gao , Jiaying Huo , Shijian Dong , Liya Liu , Shugang Li

{"title":"Sustained-release effect of eggshell powder microcapsules on lavender essential oil","authors":"Ziwei Zhang , Yanlong Liu , Ying Gao , Jiaying Huo , Shijian Dong , Liya Liu , Shugang Li","doi":"10.1016/j.jfoodeng.2024.112322","DOIUrl":"10.1016/j.jfoodeng.2024.112322","url":null,"abstract":"<div><p>Eggshells are rich in Ca<sup>2+</sup> and organic compounds, which can be taken as coupling agents for sustained-release materials. Essential oils are widely applied due to their excellent volatility, but poor sustained-release stability has limited their development. The study aimed to develop a novel eggshell powder (EP) sustained-release microcapsule, providing a new approach to protect the active ingredients of Lavender essential oil (LEO), and investigated the reasons for EP to regulate protein-polysaccharide microcapsule structure. Experimental results showed when the addition ratio of EP and Whey protein (WPI) was 1: 3, the dosage of LEO was 25%, the microcapsule displayed smooth and porous spherical structure. XRD and FT-IR indicated that a dense and orderly network structure was formed via the cross-linking reaction between eggshell powder and wall materials, which induced protein and polysaccharide to form special spherical hollow sustained-release shell structure through the calcium bridge (-COO-Ca-COO-), then achieved the sustained-release effect on LEO.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112322"},"PeriodicalIF":5.3,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142239298","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

Can rheometer be used for determination of baking stability of cocoa based filling creams 流变仪能否用于测定可可基馅奶油的烘焙稳定性

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-13 DOI: 10.1016/j.jfoodeng.2024.112320

Burcu Utku Aktar , Arzu Karakaş İshak , Duygu Ozmen , Halide Ezgi Tuna Ağırbaş , Ozer Atıl , Omer Said Toker

{"title":"Can rheometer be used for determination of baking stability of cocoa based filling creams","authors":"Burcu Utku Aktar , Arzu Karakaş İshak , Duygu Ozmen , Halide Ezgi Tuna Ağırbaş , Ozer Atıl , Omer Said Toker","doi":"10.1016/j.jfoodeng.2024.112320","DOIUrl":"10.1016/j.jfoodeng.2024.112320","url":null,"abstract":"<div><p>Bake stable filling creams are important for some products such as biscuits, cakes, cookies, etc. In the present study, a rheometer-based method for determining the baking stability of the cream fillings was developed considering the consistency and fluidity of the fillings after baking. For this aim, the heating and cooling process was simulated depending on the temperature of the filling reached during the baking process of cookies. Three bake-stable and three bake-unstable filling creams were obtained from the market. Rheological, textural, and baking stability analysis were performed on the samples. Change in the apparent viscosity values of the samples was observed at temperature values from 20 °C to 105 °C and from 105 °C to 30 °C using rheometer. The percentage of viscosity change at 30 °C before and after the heating process was calculated. This value for stable samples was 67%, 73% and 9%. Fluctuation observation during the measurement is also important for stability. Unstable fillings have many fluctuations in the temperature versus apparent viscosity curve as their viscosity change value was lower. The absence of fluctuations on the temperature versus viscosity graph indicates the stability of the filling creams. The findings of the study indicated that a rheometer can be used as an effective tool for determining the baking stability of the creams with minimal effort, labor, sample requirement, and time.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112320"},"PeriodicalIF":5.3,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272831","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

Quantifying rheology and texture of chocolate products with oleogels using fractional calculus 利用分数微积分量化含油凝胶巧克力产品的流变性和质地

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-13 DOI: 10.1016/j.jfoodeng.2024.112321

Yumin Yang , Jinghu Yu , Shanhua Qian , Fangyong Zhu

{"title":"Quantifying rheology and texture of chocolate products with oleogels using fractional calculus","authors":"Yumin Yang , Jinghu Yu , Shanhua Qian , Fangyong Zhu","doi":"10.1016/j.jfoodeng.2024.112321","DOIUrl":"10.1016/j.jfoodeng.2024.112321","url":null,"abstract":"<div><p>Oleogels, a novel technology for structuring fats, show great potential for partially or completely replacing solid fats in chocolate products containing unhealthy saturated fatty acids. However, how to maintain similar rheological properties and sensory texture attributes is a major challenge. Given the lack of a concise and effective mathematical framework, simulating the rheological response and quantifying the textural parameters of the hybrid oleogel-dispersed chocolate products, is complicated. In this work, the rheological power law behavior of hybrid oleogel-dispersed chocolate products is accurately captured by using a fractional constitutive mathematical framework with few constitutive parameters. The sensory texture parameter firmness is quantified on the basis of creep response. The rheological response and firmness index are linked together on the basis of the fractional derivative model. This work helps provide heuristic insights into the structure-texture engineering of this food type. Such insights may, in turn, guide the formulation and design of food products.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112321"},"PeriodicalIF":5.3,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232127","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

Potential of acoustic sensors for real-time monitoring of physicochemical properties of milk protein concentrate during ultrafiltration 声学传感器在超滤过程中实时监测浓缩牛奶蛋白理化特性的潜力

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-12 DOI: 10.1016/j.jfoodeng.2024.112314

Guangya Xu , John T. Tobin , Hanieh Amani , Surabhi Subhir , Colm P. O'Donnell , Norah O'Shea

{"title":"Potential of acoustic sensors for real-time monitoring of physicochemical properties of milk protein concentrate during ultrafiltration","authors":"Guangya Xu , John T. Tobin , Hanieh Amani , Surabhi Subhir , Colm P. O'Donnell , Norah O'Shea","doi":"10.1016/j.jfoodeng.2024.112314","DOIUrl":"10.1016/j.jfoodeng.2024.112314","url":null,"abstract":"<div><p>Ultrafiltration (UF) is the step for concentrating protein in milk and whey prior to evaporation and drying in dairy ingredient production, e.g. milk protein concentrate (MPC). To optimize UF process, it is important to monitor changes in product/process parameters. Two in-line sensors with outputs: 1. bulk acoustic wave (BAW), acoustic viscosity (AV); 2. surface acoustic wave (SAW), acoustic impedance (AI) and acoustic transmission (AT), were evaluated to measure MPC physicochemical properties (total solids (TS), density, protein and apparent viscosity) during UF. Trials were quintuplicated in a UF membrane pilot-plant, to concentrate feed (TS 11.36–19.10%). Models for predicting MPC physicochemical properties developed by acoustic parameters performed well, especially by AI and AT, with R<sup>2</sup> > 0.963, SEP <1.076 to predict apparent viscosity, and R<sup>2</sup> > 0.980, SEP <0.627 for all other properties’ prediction. This study demonstrated the potential of both acoustic sensors for UF process monitoring.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112314"},"PeriodicalIF":5.3,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230257","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

3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method 基于疯狂和自适应萨尔普群算法的 3D 打印食品在不同挤出机中的流动--深度极端学习机改进的格子波尔兹曼法

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-12 DOI: 10.1016/j.jfoodeng.2024.112318

Weiwei Wu, Minheng Gu, Xin Liu, Zhongyi Shan, Shuang Ding, Yanjun Zhang, Wenhan Yang

{"title":"3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method","authors":"Weiwei Wu, Minheng Gu, Xin Liu, Zhongyi Shan, Shuang Ding, Yanjun Zhang, Wenhan Yang","doi":"10.1016/j.jfoodeng.2024.112318","DOIUrl":"10.1016/j.jfoodeng.2024.112318","url":null,"abstract":"<div><p>Extrusion is significant in achieving 3D printing emulsion. The piston and screw extruders are the common structures to achieve the extrusion. The chocolate emulsion is taken for example, two extruders are numerically investigated and compared based on the fluid dynamic analysis. To conduct the simulations, the crazy and adaptive salp swarm algorithm-deep extreme learning machine (CASSA-DELM) is proposed to predict the viscosity of the chocolate emulsion, which is used to replace the traditional fitted model. The built model can avoid non-consistency in the whole shearing rate range. Then, an improved lattice Boltzmann method (I-LBM) is introduced to process the non-Newtonian behavior of the emulsion. In the simulation, the CASSA-DELM model provides the viscosities for each iteration in I-LBM based on the obtained shearing rates. Because the attachment(s) may be generated on the walls, the no-attachment and with-attachment(s) cases are explored, and the necessary results are obtained, which indicate that the piston extruder is more suitable for extruding the single component of food fluid. The screw extruder is recommended for the multiple components of food fluid because the vortex in the X-Y cross-section contributes to further mixing action for the emulsion containing different materials, such as the investigated chocolate emulsion. The indirect experiments are conducted to validate the above conclusions. The current work can contribute to improving the extruding theory of material extrusion technologies.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112318"},"PeriodicalIF":5.3,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230256","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

Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber 微流控获得豌豆蛋白纤维的动力机制和结构特性分析

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-11 DOI: 10.1016/j.jfoodeng.2024.112316

Ren Li , Yulin Feng , Sen Zhang , Huijuan Zhang , Feiyue Ren , Jie Liu , Jing Wang

{"title":"Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber","authors":"Ren Li , Yulin Feng , Sen Zhang , Huijuan Zhang , Feiyue Ren , Jie Liu , Jing Wang","doi":"10.1016/j.jfoodeng.2024.112316","DOIUrl":"10.1016/j.jfoodeng.2024.112316","url":null,"abstract":"<div><p>Although protein-based fibers have been developed, the preparation of inexpensive, safe and environmentally friendly plant protein fibers is still a hot topic. Herein, we constructed the microfluidic chip to produce protein fiber using pea protein and a small amount of cellulose nanofibers. The results demonstrated that compared to pea protein alone, the pea protein-based fiber produced through microfluidic spinning exhibited a smooth and dense surface structure, good thermal stability, higher Zeta potential and antioxidant activity, and lower surface hydrophobicity and sensitization. Furthermore, we comprehensively revealed the dynamic formation mechanism of pea protein-based fiber. During the fiber preparation process, hydrodynamics led the protein and cellulose nanofibers to align gradually along the flow direction, enhancing their molecular orientation. Additionally, strong hydrodynamic shear force altered the protein structure, transitioning its spatial structure from random coil and α-helix to β-sheet, and promoting a binding of protein to cellulose nanofibers. This research may offer theoretical guidance for the application of pea protein-based fiber in the preparation of hypoallergenic protein-based fibers and the construction of foodborne delivery materials.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112316"},"PeriodicalIF":5.3,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142239297","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

Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder 羧甲基纤维素粘合剂对分离乳蛋白/瓜尔胶混合物粉末的物理、热和流变特性的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-11 DOI: 10.1016/j.jfoodeng.2024.112317

Jun-Hwan Oh, Wonjae Lee, Juneha Bak, Byoungseung Yoo

{"title":"Effect of carboxymethyl cellulose binder on physical, thermal, and rheological properties of milk protein isolate/guar gum mixture powder","authors":"Jun-Hwan Oh, Wonjae Lee, Juneha Bak, Byoungseung Yoo","doi":"10.1016/j.jfoodeng.2024.112317","DOIUrl":"10.1016/j.jfoodeng.2024.112317","url":null,"abstract":"<div><p>This study examined the effect of fluidized-bed agglomeration with a carboxymethyl cellulose (CMC) binder on the physical, thermal, and rheological properties of agglomerated milk protein isolate (MPI)-guar gum (GG) mixtures (AMGs). The agglomeration process produced larger and more porous particles, improving solubility and powder flowability. An exothermic event followed by an endothermic event was observed in DSC thermograms. These thermal events tended to occur at a higher temperature with lower enthalpy values as the binder concentration increased. All samples exhibited shear-thinning behavior, with apparent viscosity at 100 s<sup>−1</sup> values (0.27–0.29 Pa s) for AMGs being lower than for non-agglomerated MPI-GG mixture (NAMG; 0.34 Pa s). Viscoelastic moduli values showed similar trends. Additionally, compared to NAMG, larger and more guar gum lumps occurred in the AMGs. These findings suggest that the agglomeration process with CMC promoted depletion interactions between the protein and polysaccharide components in the mixture system.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112317"},"PeriodicalIF":5.3,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272830","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

Predicting optimal flipping conditions during burger pan cooking with a numerical model 用数值模型预测汉堡平底锅烹饪过程中的最佳翻炒条件

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-09-10 DOI: 10.1016/j.jfoodeng.2024.112315

E. Hernández-Alhambra , P. Guiu , A. Ferrer-Mairal , M.A. Martínez , B. Calvo , J. Grasa , M.L. Salvador

{"title":"Predicting optimal flipping conditions during burger pan cooking with a numerical model","authors":"E. Hernández-Alhambra , P. Guiu , A. Ferrer-Mairal , M.A. Martínez , B. Calvo , J. Grasa , M.L. Salvador","doi":"10.1016/j.jfoodeng.2024.112315","DOIUrl":"10.1016/j.jfoodeng.2024.112315","url":null,"abstract":"<div><p>This study analyzes the influence of the number of flips on the cooking performance of burgers by heating contact using results from both experimental test and computational simulation. The analysis employs a previously developed multiphysics model that accounts for heat and moisture transfer as well as product deformation. The turning process was simulated considering two heat sources representing the cooking pan that are alternately activated and deactivated to heat either surface of the product. Furthermore, a set of experiments were carried out to validate the model outcomes recording data of temperature at the center and upper surface of the burger, weight loss, and shrinkage at different number of flips. When performing only one flip, great moisture expelling was observed at the top surface, while multiple flips facilitates moisture retention, reducing cooking losses and shrinkage since it allows for a reduction in cooking time to reach the desired temperature. However, more than five flips do not significantly improve these effects.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112315"},"PeriodicalIF":5.3,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0260877424003819/pdfft?md5=e0f581b68204fd5e9eb71c59daa9cd82&pid=1-s2.0-S0260877424003819-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142230255","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