International Journal of Food Engineering最新文献

Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee 不同脱咖啡因方法对咖啡中咖啡因含量、理化和感官特性的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-07-26 DOI: 10.1515/ijfe-2024-0013

Dian Shofinita, Dianika Lestari, Ronny Purwadi, G. A. Sumampouw, K. C. Gunawan, S. A. Ambarwati, A. B. Achmadi, Jason T. Tjahjadi

{"title":"Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee","authors":"Dian Shofinita, Dianika Lestari, Ronny Purwadi, G. A. Sumampouw, K. C. Gunawan, S. A. Ambarwati, A. B. Achmadi, Jason T. Tjahjadi","doi":"10.1515/ijfe-2024-0013","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0013","url":null,"abstract":"\u0000 Coffee consumption could provide various benefits for human health, but also could contribute to several health problems. The growing trend of coffee consumption has created a rising demand for decaffeinated coffee that is safe for consumers with low caffeine tolerance. Decaffeination process, however, can result in the alteration of several properties of coffee which affect overall coffee taste. This review discussed current decaffeination methods such as water decaffeination, solvent decaffeination, supercritical decaffeination, and biodecaffeination which includes their mechanisms, benefits, and drawbacks as well as their effect in the physicochemical and sensory characteristics of coffee. Solvent decaffeination has showed potential improvements in the future such as the incorporation of membrane and ultrasonic technology. In addition, the mathematical model for caffeine diffusion has been arranged according to Fick’s second law of diffusion, based upon spherical and rectangular coordinates with several assumptions. Further research should be aimed to maintain the properties of coffee after decaffeination process. Furthermore, utilizing new solvents that are safe and non-toxic will potentially be favorable research in the development of decaffeination methods in the future.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141798817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20) 通过与微量山梨醇单月桂酸酯（吐温-20）复配，增强琼脂糖微凝胶的乳化能力

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-06-04 DOI: 10.1515/ijfe-2024-0075

Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li

{"title":"Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)","authors":"Wenxin Jiang, Hefan Zhang, Xinwei Xiong, Fengting Li, Wei Lu, Bing Hu, Zhiming Gao, Yuehan Wu, Dan Yuan, Yanlei Li","doi":"10.1515/ijfe-2024-0075","DOIUrl":"https://doi.org/10.1515/ijfe-2024-0075","url":null,"abstract":"\u0000 Using non-amphiphilic polysaccharide to stabilize oil-in-water emulsions is still a challenge in food industry. Polysaccharide microgels showed emulsifying capacity, however, the stability of the formed emulsions is far from the requirements of the food industry. In this work, agarose microgel/Tween-20 suspensions were prepared and further employed in oil-in-water emulsion stabilization. Focuses were taken on the impact of Tween-20 on the emulsifying properties of agarose microgels. Results suggested that Tween-20 could complex with agarose microgels, and microamounts of Tween-20 (0.02 wt%) could apparently improve the emulsifying performance of microgels. Dynamic interfacial pressure and interfacial adsorption of microgels indicated that appropriate amount of Tween-20 (≤0.04 wt%) could benefit the interfacial adsorption of agarose microgels, while excessive Tween-20 (≥0.08 wt%) could compete with agarose microgels for adsorption sites on oil/water interface. Results of this work supporting that surfactant complexing could be a promising solution to prepare polysaccharides based Mickering emulsions.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141266433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications 优化欧姆加热辅助打印喷嘴中蛋糕糊的温度曲线，用于三维食品打印应用

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-25 DOI: 10.1515/ijfe-2023-0028

Mamadou L. Niane, Olivier Rouaud, A. Ogé, D. Quéveau, A. Le‐Bail, P. Le‐Bail

引用次数: 0

Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods 受干燥方法影响的番茄粉末流动速度依赖性、结块和凝聚行为

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-24 DOI: 10.1515/ijfe-2023-0139

Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan

引用次数: 0

Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex 用大米蛋白分离物-亚麻籽胶复合物稳定棕榈胡萝卜素乳液的制备

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-22 DOI: 10.1515/ijfe-2023-0295

H. Choy, Shuh Jun Teow, Y. Khor, T. B. Tan, Somayeh Gholivand, Masni Mat Yusoff, Chin Ping Tan

引用次数: 0

Industrial device for the continuous UV-C treatment of fruit and vegetables: simulation-aided design and model validation 连续紫外线-C 处理水果和蔬菜的工业设备：模拟辅助设计和模型验证

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-19 DOI: 10.1515/ijfe-2023-0065

N. Lysova, F. Solari, Michele Bocelli, Andrea Volpi, Roberto Montanari

引用次数: 0

Model-based prediction of frost formation inside frozen food packages under temperature fluctuations 基于模型预测温度波动下冷冻食品包装内结霜情况

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-17 DOI: 10.1515/ijfe-2023-0222

K. Nakagawa, Maya Nakabayashi, Toshiko Yasunobu

{"title":"Model-based prediction of frost formation inside frozen food packages under temperature fluctuations","authors":"K. Nakagawa, Maya Nakabayashi, Toshiko Yasunobu","doi":"10.1515/ijfe-2023-0222","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0222","url":null,"abstract":"\u0000 Frozen storage of food products is widely accepted not only in the industry but also by households. Frost formation during long-term storage is recognized as a phenomenon that causes changes in product characteristics and quality losses. However, quantitative prediction and control of frost formation remains a challenge. In this study, a mathematical model was developed to predict frost formation inside frozen food products (i.e., frozen minced meat packed in a polyvinylidene chloride (PVDC) film) under fluctuating temperature conditions in a domestic refrigerator. The proposed model is based on heat transfer and energy balance equations, and the amount of frost formation is estimated from the heat generated by condensation. The heat transfer coefficients were experimentally obtained and applied to the developed model. The interactions between the amplitude and frequency of temperature fluctuations and the corresponding amount of frost formation were visualized using contour plots. Both the amplitude and frequency were found to increase frost formation. For the range of fluctuations tested (temperature amplitudes of 0.5–2.5 K and cooling rates of 0.0125–0.2 K/min when connected to the compressor), the simulation predicted that the amount of frost in the packages varied up to approximately 4.5 times (0.48–2.18 g/month for packages containing 300 g of minced meat) depending on the different temperature fluctuation settings.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Apple mechanical damage mechanism and harvesting test platform design 苹果机械损伤机理和采摘测试平台设计

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-17 DOI: 10.1515/ijfe-2023-0281

Junming Hou, Zhi Ma, Xu Liu, Siyu Chen, Ziyuan Tang, Jiuyu Jin, Yachen Yu, Wei Wang

{"title":"Apple mechanical damage mechanism and harvesting test platform design","authors":"Junming Hou, Zhi Ma, Xu Liu, Siyu Chen, Ziyuan Tang, Jiuyu Jin, Yachen Yu, Wei Wang","doi":"10.1515/ijfe-2023-0281","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0281","url":null,"abstract":"\u0000 Apple is easily damaged in the process of the mechanical harvesting, which reduces the fruit’s quality. It is of great significance to study the damage principle of apple in the transport process of picking platform. In this study, the apple compression test was carried out. The compression and drop process of the fruit was analyzed by the finite element analysis (FEA). The experimental platform of apple harvesting was designed, the conveying process of apple was analyzed. The results of compression finite element analysis showed that when the compression force is greater than 15.0 N, both radial compression and axial compression will be damaged. The results of drop finite element analysis showed that when the drop direction is axial, the maximum contact stress of the peel and kernel decreases with the increase of drop angle, the maximum contact stress of the pulp increases first and then decreases. When the drop direction is radial, the maximum contact stress between pulp and kernel decreases with the increase of drop angle, the maximum contact stress of the peel first decreases and then increases. The simulation results of the harvesting platform transportation showed that the damage rate of apples is less than 10 % when the sub-conveyor belt speed is 0.02 m–0.04 m/s. This study can provide theoretical guidance for the design of the harvesting test platform and the reduction of the damage of apples during transportation.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140691001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder 喷雾干燥和冷冻干燥法微胶囊化的巴西莓副产品：载体剂和干燥方法对生物活性粉末生产的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-09 DOI: 10.1515/ijfe-2023-0285

Bárbara Teixeira Gomes, Cintia da Silva Araújo, Lara Louzada Aguiar, André Gustavo Vasconcelos Costa, Joel Camilo de Souza Carneiro, Pollyanna Ibrahim Silva

{"title":"Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder","authors":"Bárbara Teixeira Gomes, Cintia da Silva Araújo, Lara Louzada Aguiar, André Gustavo Vasconcelos Costa, Joel Camilo de Souza Carneiro, Pollyanna Ibrahim Silva","doi":"10.1515/ijfe-2023-0285","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0285","url":null,"abstract":"\u0000 Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140726075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides 钙螯合麦麸肽的结构鉴定、稳定性和结合机制

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2024-04-03 DOI: 10.1515/ijfe-2023-0288

Wen-Ying Liu, Hanshuo Wu, Rui Liu, Hualei Wang, Xinxue Zhang, Ganlu Meng, Jie Ren, Ruizeng Gu

{"title":"Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides","authors":"Wen-Ying Liu, Hanshuo Wu, Rui Liu, Hualei Wang, Xinxue Zhang, Ganlu Meng, Jie Ren, Ruizeng Gu","doi":"10.1515/ijfe-2023-0288","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0288","url":null,"abstract":"\u0000 In order to explore the structures and combination mechanism of wheat gluten peptides-calcium chelate (WOP-Ca) in depth, WOP-Ca were prepared by chelating wheat gluten peptides (WOP) with calcium. The yield of WOP-Ca was determined to be 51.2 ± 2.12 %, and it exhibited a calcium-chelating rate of 58.96 ± 1.38 %. The structural differences between WOP-Ca and WOP were characterized using various analytical techniques, and the results revealed that WOP-Ca and WOP differed in their microstructure, characteristic group absorption peaks, changes in electron cloud distribution, and thermal stability. WOP-Ca demonstrated remarkable stability and resistance to changes in pH, temperature, and in vitro digestion with gastric protease. After undergoing various treatments, the molecular weight distribution in each interval changed very little. Identification of the peptides in WOP-Ca was achieved by utilizing a mass spectrometer, and a total of 39 peptides were identified in WOP-Ca. Among these, 14 peptides with Score ≥ 30 and Coverage ≥ 20 showed bioavailability percentages exceeding 30 %, with half surpassing 50 %. The binding mode between the 14 peptides and Ca2+ was determined to be α linkage. The Ca–O bond lengths ranged from 2.40 to 3.20 Å, indicating the formation of structurally stable complexes. The carboxyl oxygen atoms played a crucial role in binding with Ca2+, with bond lengths ranging from 2.41 to 2.49 Å and 2.43 to 2.46 Å, respectively. The finding suggested that WOP-Ca prepared by chelation may be used as a calcium supplement that could serve as food additives, dietary nutrients, and pharmaceutical agents.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140747526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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