Journal of Food Engineering最新文献

{"title":"Study on the process kinetics during the concentration of medicinal food extracts","authors":"Xueni Niu ,&nbsp;Tongtong Luan ,&nbsp;Xiangwen Kong,&nbsp;Pei Wang,&nbsp;Wenjun Liu,&nbsp;Zhenzhong Wang,&nbsp;Liang Cao,&nbsp;Wei Xiao","doi":"10.1016/j.jfoodeng.2025.112929","DOIUrl":"10.1016/j.jfoodeng.2025.112929","url":null,"abstract":"<div><div>Enhancing the batch-to-batch consistency of plant-derived products has long posed several challenges, making it crucial to study the quantity-quality transfer correlation in the manufacturing of medicinal food. Ethanolic and aqueous extraction are the primary methods used in the medicinal food engineering, and the subsequent concentration of these extracts is the vital process that governs the quality of in-process intermediates. This study investigated the concentration process of <em>Lonicerae Japonicae</em> Flos (LJF) and <em>Gardeniae</em> Fructus (GF) extracts, examining how aqueous and ethanolic medium affect critical process parameters (CPPs) and critical quality attributes (CQAs) of the concentrated paste. Crucially, the study also achieved dynamic prediction on the contents of effective components during concentration process. And a correlation model between viscosity and component transfer coefficient (<em>k</em>) was established through a semi-empirical approach where the <em>ΔP</em> instead of <em>ΔC</em> as the driving force, thereby determining the boundary range of relative density for the concentrate. The results showed that upon reaching the target relative density, the ethanolic GF paste had a viscosity of only 13.6 ± 0.6 mPa·s, significantly lower than the 122.5 ± 7.4 mPa·s of the aqueous LJF paste. However, it demonstrated higher contents of effective component and total solids in ethanolic GF paste. The correlation model between viscosity and component transfer coefficient further confirmed that the transfer coefficient of effective components decreased as viscosity increased throughout the process. Overall, the ethanolic medium exhibited superior transfer efficiency for effective components during concentration process compared to the aqueous medium. This study enabled the customized establishment of efficient concentration process parameters for different extraction medium (aqueous and ethanolic), ultimately improving the batch-to-batch consistency in the manufacturing of medicinal food.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112929"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788791","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":"AI-powered computer vision system for veal-mutton minced meat authenticity evaluation","authors":"Ali Mohammad Kazempour,&nbsp;Sajad Kiani","doi":"10.1016/j.jfoodeng.2025.112920","DOIUrl":"10.1016/j.jfoodeng.2025.112920","url":null,"abstract":"<div><div>As global meat product consumption rises, ensuring product quality has become increasingly critical. This study presents two analytical frameworks for quantifying veal composition ratio in minced mutton using RGB image data. In the first approach, regression models, including Partial Least Squares Regression, Bagged Linear Regression, Ridge, Lasso, and Multilayer Perceptron (MLP), were trained on RGB features extracted from 204 flattened images representing veal mixture ratios from 0 % to 100 %. Among these, the MLP model achieved the highest predictive accuracy (R² = 0.938, RMSE = 7.495), confirming the feasibility of RGB-based regression modeling. In the second scenario, a pixel-wise classification approach was developed using RGB values from pure mutton and veal samples. PCA revealed clear spectral separability between classes, and an MLP classifier achieved near-perfect performance across training, cross-validation, and internal test sets (accuracy &gt;0.999). External validation on 49 intermediate mixture images yielded an R² of 0.908 and RMSE of 8.567, confirming the model's generalization capability in estimating composition ratios. Overall, the results demonstrate that both regression and classification strategies are effective for image-based authenticating veal-mutton minced meat. The developed AI vision system provides a robust foundation for developing automated systems to detect the adulteration of minced meat.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112920"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788793","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":"Dual frequency ultrasound assisted germination improves the structural, functional, and in vitro digestion characteristics of pea protein isolate","authors":"Zhijuan Zhang ,&nbsp;Minghui Li ,&nbsp;Jiayu Yin ,&nbsp;Huicong Xu ,&nbsp;Bin Dai ,&nbsp;Yuqing Duan ,&nbsp;Kai Hu ,&nbsp;Meihong Cai ,&nbsp;Haihui Zhang","doi":"10.1016/j.jfoodeng.2025.112940","DOIUrl":"10.1016/j.jfoodeng.2025.112940","url":null,"abstract":"<div><div>To mitigate the limitations of pea protein in food applications, this study employed multifrequency ultrasound-assisted germination to enhance its functional properties. Compared with single-frequency ultrasound (SWF: 60 kHz) and triple-frequency ultrasound (TWF: 20/40/60 kHz), dual-frequency ultrasound (DWF: 20/60 kHz) resulted in a maximum particle size of 449.23 nm after 36 h of germination, and the zeta potential absolute value was significantly lower than that of untreated control group (CTR). In addition, DWF increased the proportion of irregular curling and β-turning, thereby decreasing structural order and enhancing molecular flexibility, and significantly increasing surface hydrophobicity and free sulfhydryl content (<em>p</em> &lt; 0.05). These structural changes led to significantly improved solubility, water-holding capacity, and emulsifying properties (increased by 25.53 %, 46.28 % and 36.47 %, respectively), while the oil-binding capacity and foam stability were significantly reduced (<em>p</em> &lt; 0.05). Furthermore, DWF altered the amino acid profile of the protein and significantly improved its in vitro digestibility. Correlation analyses confirmed a positive correlation between structural and functional properties enhancement of pea protein. Therefore dual-frequency ultrasound-assisted germination represents an effective strategy method for enhancing the functional performance of pea protein by modifying its structure, offering a promising strategy for its broader utilization in food development.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112940"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839551","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":"Dielectric properties of fresh and fermented beetroot as a basis for adaptive microwave drying strategies","authors":"Magdalena Zielinska ,&nbsp;Sara Zielinska ,&nbsp;Tomasz Olkowski ,&nbsp;Michał Duda","doi":"10.1016/j.jfoodeng.2025.112942","DOIUrl":"10.1016/j.jfoodeng.2025.112942","url":null,"abstract":"<div><div>This study evaluates the effect of lactic acid fermentation on the dielectric properties of beetroot (<em>Beta vulgaris</em> L.) and their role in microwave drying control. The aim was to characterize the real part of relative permittivity (energy storage) and the dielectric loss factor (energy dissipation) of fresh and fermented tissues as a function of frequency (1–20 GHz) and moisture content, and to link them with absorption efficiency and reflection losses. Two adaptive power control strategies, FAST-DRY and SAFE-DRY (temperature limit 80 °C), were developed and tested. Dielectric properties were measured with a coaxial probe and vector network analyzer, and drying was performed in a 2.45 GHz microwave dryer at 200, 300 and 500 W, with simultaneous monitoring of power balance and temperature. Fermentation increased dielectric parameters (<em>ε’</em> and <em>ε”</em>) at comparable moisture levels, particularly due to enhanced ionic conductivity and interfacial polarization associated with cell wall disruption and electrolyte release. Although trends differed, fresh samples exhibited non-linear behavior, while fermented samples showed a more monotonic increase with hydration. Both materials demonstrated high absorption efficiency; however, fresh samples experienced temporary drops of <em>η</em> to ∼0.6 at 300 W and medium moisture, whereas fermented samples remained stable within 0.85–1.0. Reflection losses were higher after fermentation (0.2–0.4, &gt;0.5 at times), linked to porosity and heterogeneity. SAFE-DRY limited overheating at 300–500 W by maintaining absorbed power &lt;400 W below 80 °C, with smoother trajectories in fermented material. This work provides a broadband dielectric characterization of fermented beetroot, quantitative relations with absorption and reflection, and practical algorithms for adaptive microwave power control. The findings support efficient drying strategies and <em>in situ</em> sensing in practice.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112942"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882423","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 tailoring sucrose particle size distribution and sucrose volume fraction on microstructure and fat bloom in chocolate model systems","authors":"Jiayang Jin ,&nbsp;Linrong Shen ,&nbsp;Jiahui Wang ,&nbsp;Ling Yang ,&nbsp;Richard W. Hartel ,&nbsp;Liming Zhao","doi":"10.1016/j.jfoodeng.2025.112914","DOIUrl":"10.1016/j.jfoodeng.2025.112914","url":null,"abstract":"<div><div>In this study, a new bloom-reducing strategy was introduced by mixing coarse and fine sugar particles to tailor the particle size distribution (PSD) of chocolate model systems. To investigate the impact of sucrose PSD on bloom, chocolates were formulated with three sucrose mixtures of varying PSD at three volume fractions (15 %, 50 %, and 75 %) in the nonfat particle phase. Bloom formation was assessed by changes in whiteness index (ΔWI) and white area percentage (WA%), alongside polymorphic transition analysis. Both ΔWI and WA% increased significantly with time (<em>P</em> &lt; 0.0001), confirming the time-dependent nature of fat bloom. Narrowing the PSD width and reducing the sucrose volume fraction significantly (<em>P</em> &lt; 0.0001) decreased bloom intensity (ΔWI and WA%) during storage. Supporting results from sedimentation volume, Casson viscosity, and discrete element method (DEM) simulation further confirmed that the 2:1 coarse-to-fine sucrose ratio achieved denser packing, reducing fat migration and recrystallization, with the 2:1 ratio at 15 % sucrose volume fraction showing the best bloom resistance. These findings suggest that PSD-driven microstructural regulation via coarse-fine particle mixing effectively enhances chocolate's bloom resistance during storage.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112914"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788792","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 multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer","authors":"M. Ramos-Morales ,&nbsp;K.H. Estévez-Sánchez ,&nbsp;E. Corona-Jiménez ,&nbsp;M. Sánchez-Cantú ,&nbsp;O. Cortés-Zavaleta ,&nbsp;C.E. Ochoa-Velasco ,&nbsp;I.I. Ruiz-López","doi":"10.1016/j.jfoodeng.2025.112897","DOIUrl":"10.1016/j.jfoodeng.2025.112897","url":null,"abstract":"<div><div>Osmotic dehydration (OD) is often modeled using non-coupled (NC) mass transfer (MT) approaches, where equilibrium levels and diffusion coefficients of the involved species are determined independently and then related to the characteristics of the osmotic solution (OS). However, this approach fails to capture the real interactions between the substances being transferred. This study introduces a more comprehensive framework for analyzing multicomponent equilibrium and cross-diffusion during OD, offering new insights into the MT processes. The proposed theory was applied to the analysis of carrot OD in both binary and ternary systems at 40 °C, using NaCl (0–15 % w/w) and/or sucrose (0–55 % w/w) as solutes. The experimental design was carefully planned to facilitate the identification of interactions between components and included 11 treatments with a total of 28 triplicated kinetics. Water, NaCl, and sucrose kinetics were analyzed using both traditional NC and coupled (C) MT approaches to determine equilibrium levels and diffusion coefficients. The NCMT model required 28 separate diffusion coefficients, one for each solute and composition of the osmotic medium, to explain the MT rates, compared to only 6 in the cross-diffusion model. The cross-diffusion terms were able to explain artificial trends introduced by the NCMT approach, in which diffusion coefficients in the product appeared to vary with the composition of the OS. This allowed for a reinterpretation of MT phenomena during OD. The main diffusivities for water, NaCl and sucrose were found to be 3.73, 20.9 and 5.41 ( × 10⁻¹⁰) m²/s, respectively. The proposed approach could also be applied to other MT operations, such as bioactive impregnation, to deepen our understanding of these processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"409 ","pages":"Article 112897"},"PeriodicalIF":5.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145658948","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":"Formulation of agar fluid gels in the presence of sugar for confectionery applications","authors":"Cara Anderton ,&nbsp;Bettina Wolf ,&nbsp;Lucio Cicerelli ,&nbsp;Kristina Lodaitė ,&nbsp;Ines Plasencia Gil ,&nbsp;Fotis Spyropoulos","doi":"10.1016/j.jfoodeng.2025.112896","DOIUrl":"10.1016/j.jfoodeng.2025.112896","url":null,"abstract":"<div><div>The influence of sucrose was investigated on the formation, microstructure and rheological behaviour of (1.5 wt%) agar fluid gels, with a focus on both the particulate and continuous phases. Rheology, texture analysis and phase contrast microscopy were used to assess the impact of sucrose concentration (0–60 wt%) and the timing of its addition. Increasing sucrose concentration resulted in a reduction of fluid gel particle size, increase in bulk viscosity, and slowed aggregation rate. At high concentrations of sucrose (&gt;45 wt%) present during gelation, a significant increase in the gel particle stiffness and viscoelastic moduli was also observed. In contrast, sucrose addition after gel formation resulted in weakened rheological properties due to a reduction in effective volume fraction of the gel phase. Dilution studies revealed that unbound agar chains in the continuous phase contribute to maintaining interparticle interactions at reduced gel phase volume fractions. However, sucrose diminished the functional role of the continuous phase, likely due to contracted conformation of agar chains in the solution. These results provide insights into the functional relationship between agar and sucrose and offer practical guidance for the formulation of novel fluid gel-based foods where sucrose is a key component.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112896"},"PeriodicalIF":5.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615903","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":"Heat-induced bovine serum albumin nanocapsules for odor masking of perilla oil","authors":"Zhili Qin ,&nbsp;Jie Shi ,&nbsp;Jinsong Tang ,&nbsp;Gufen Zhang ,&nbsp;Ruixue Huang ,&nbsp;Chaoqun Yu","doi":"10.1016/j.jfoodeng.2025.112904","DOIUrl":"10.1016/j.jfoodeng.2025.112904","url":null,"abstract":"<div><div>Perilla oil exhibits substantial nutritional value and has been widely applied in the food, cosmetic, and pharmaceutical industries. However, its practical application is restricted by its unpleasant odor, and its liquid state makes it inconvenient to carry and use. In this study, a nanocapsule formulation was developed using bovine serum albumin (BSA) as the wall material and perilla oil as the core. An emulsion was first prepared, followed by heat-induced denaturation of BSA at 120 °C for 30 min. Using lactose as a cryoprotectant, the nanocapsule powder was obtained via freeze-drying. For the optimized formulation, the particle size, zeta potential, encapsulation efficiency, and release rate were 438.2 ± 16.4 nm, −11.2 ± 0.44 mV, 83.87 ± 0.27 %, and 68.53 ± 2.58 %, respectively. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) confirmed that the nanocapsules were spherical with an average size of ∼500 nm. The lyophilized powder could be re-dissolved to form a homogeneous suspension. Electronic nose analysis and triangle sensory tests verified that the undesirable odor of perilla oil was effectively masked. This method enables simple and efficient encapsulation of perilla oil without the use of toxic crosslinkers, while enhancing the stability of perilla oil and expanding its application scope.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"409 ","pages":"Article 112904"},"PeriodicalIF":5.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749272","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":"C-type porous starch microgels for robust lutein Mickering emulsions","authors":"Can Zhao ,&nbsp;Yu Cheng ,&nbsp;Wenjun Li ,&nbsp;Li Yuan ,&nbsp;Xingbin Yang ,&nbsp;Zhong Zhang","doi":"10.1016/j.jfoodeng.2025.112883","DOIUrl":"10.1016/j.jfoodeng.2025.112883","url":null,"abstract":"<div><div>Traditional biomacromolecular stabilizers like proteins and polysaccharides are often limited by low mechanical strength and poor environmental adaptability. In contrast, microgels (MGs) offer advantages including softness, interfacial adsorption, and environmental responsiveness. However, the mechanisms underlying their emulsion-stabilizing behavior remain incompletely understood. This study employed composite MGs based on casein and C-type chestnut porous starch as Mickering stabilizers. We investigated the effects of emulsification method (high-speed shear vs. ultrasonic treatment) and oil phase ratio on emulsion properties. The interfacial adsorption behavior of MGs and their potential for lutein delivery were also evaluated. At 50 % oil phase, emulsions prepared via ultrasonic treatment exhibited reduced particle size, more uniform droplet distribution, and pronounced pseudoplastic flow behavior. Fourier transform infrared spectroscopy revealed increased α-helix content (43.34 %) and decreased β-turn content in interfacial adsorbed MGs, suggesting improved interfacial film strength. Simulated <em>in vitro</em> digestion showed that MGs-stabilized emulsions delayed lipid oxidation and lutein degradation, and significantly reduced free fatty acid release due to a dense interfacial barrier. These findings present a novel strategy for high-value utilization of C-type chestnut starch and clarify the viscoelastic interfacial network mechanism of soft particle-stabilized Mickering emulsions, driven by hydrogen bonding and hydrophobic interactions, supporting functional delivery of bioactives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112883"},"PeriodicalIF":5.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577980","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":"Towards translation of Vortex Fluidic Device mediated functional food and nutraceutical production from lab to industrial scale","authors":"Yixiao Wu ,&nbsp;Xiaoqi Sun ,&nbsp;Shan He ,&nbsp;Suresh Thennadil ,&nbsp;Hao Wang ,&nbsp;David J. Young ,&nbsp;Colin Raston ,&nbsp;Thaar M.D. Alharbi ,&nbsp;Amjad Alotaibi ,&nbsp;Jiaqi Li","doi":"10.1016/j.jfoodeng.2025.112888","DOIUrl":"10.1016/j.jfoodeng.2025.112888","url":null,"abstract":"<div><div>The Vortex Fluidic Device (VFD) microfluidic platform offers a novel approach for sustainable food and nutraceutical processing. This study evaluated the scale-up of VFD-mediated processes using an up-sized VFD for two representative applications: algae oil encapsulation and enzymatic hydrolysis of fish gelatin for 3D food printing. Compared with conventional homogenisation, VFD processing reduced the average droplet size from ∼2.3 μm to ∼255 nm, and improved emulsion stability from 10.4 ± 1.3 % to 55.4 ± 3.2 % after 72 h storage. In gelatin hydrolysis, the standard VFD decreased reaction time from 120 min to 20 min while increasing the degree of hydrolysis from 55.0 % to 74.5 %. Scale-up trials using the up-sized VFD (1000–3000 rpm) achieved comparable performance to the standard VFD (8000 rpm), supported by equivalent tip speeds (e.g., 7.1 m s⁻¹ at 3000 rpm for up-sized VFD vs. 7.0 m s⁻¹ at 8000 rpm for standard). On scale-up, the droplet size was slightly reduced and the porosity of the gelatin hydrolysates was more than doubled. Furthermore, high fidelity and shape retention were maintained across all VFD systems when 3D printing inks containing 40 % fish gelatin hydrolysates were used. These results demonstrate the scalability, robustness, and industrial potential of VFD technology beyond the standard VFD, offering enhanced stability, efficiency, and product quality relative to conventional methods. In food and nutraceutical production, such scalability facilitates reduces energy input, improves batch-to-batch consistency, and enhances product quality (e.g., uniform droplet size, higher porosity, and improved hydrolysis efficiency).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112888"},"PeriodicalIF":5.8,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615906","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}