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International Journal of Food Engineering最新文献

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Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods 用榛子粉和谷物粉通过不同的油炸方法制作的功能性南瓜面片的一些理化、营养和感官特性
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2024-01-18 DOI: 10.1515/ijfe-2023-0195
Mehmet Çavuş, Atilla Şimşek, E. Turan
{"title":"Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods","authors":"Mehmet Çavuş, Atilla Şimşek, E. Turan","doi":"10.1515/ijfe-2023-0195","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0195","url":null,"abstract":"\u0000 This study aimed to analyze the mineral profiles, physicochemical and sensory properties of pumpkin dough chips (PDC), made from pumpkin pulp (Cucurbita moschata) and a combination of hazelnut and grain meals fried by oven (OF), microwave (CMWF) and deep frying (DF). The experiment was established by 36 samples, including formulations (F = 4), frying techniques (FT = 3) and replications (R = 3). The effect of F, FT and F × FT factors on the moisture, ash, protein, oil, hydroxymethylfurfural, phenolics, DPPH-RSA, TEAC, β-carotene, Hunter L*, a*, b*, browning index, hardness, fracturability and minerals of PDC were found significant statistically (P < 0.05). As a result of ICP-MS analysis of PDCs, K, Na, Ca, Mg, and Si minerals were higher than other minerals. While the OF chips had most appreciated, panellists found the DF chips oily. Also, there was a harmony between the pumpkin in the PDC and the cereal flours and hazelnuts.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139615747","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
Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips 超声波-乙醇浸泡、微波和淀粉氽烫预处理对甜菜根片干燥动力学、再水化和质量特性的影响
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2024-01-09 DOI: 10.1515/ijfe-2023-0237
Nasim Kian-pour, Tuğçe Ceyhan, Duygu Ozmen, O. S. Toker
{"title":"Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips","authors":"Nasim Kian-pour, Tuğçe Ceyhan, Duygu Ozmen, O. S. Toker","doi":"10.1515/ijfe-2023-0237","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0237","url":null,"abstract":"Abstract For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment (NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the convective drying of beetroot was evaluated. The beetroot was exposed to ethanol immersion (E), ultrasound (U), and ultrasound-ethanol immersion (UE). Besides, TP pretreatment was performed by blanching the beetroot at steam (SB), water (WB), starch-coating solutions, and microwave (M). The hot air drying was conducted at 90 °C and air velocity of 1.2 m/s. The maximum decreases in the drying time were observed at UE30 (64.29 %) and the sample blanched at native corn starch solution (60.17 %). Moisture diffusion coefficients ranged from 0.851 to 2.312 × 10−9 m2/s. The friction drag force, convective heat, and mass transfer coefficients were 2.840 × 10−6 N, 59.368 W/m2 K, and 0.0492 m/s, respectively. The thermal conductivity, specific heat, and density ranged from 0.464 to 0.615 W/m. K, 3164–4071 J/kg. K, and 798.9 to 1055.9 kg/m3, respectively. The maximum values of rehydration ratio at non-thermal (NTPT) and thermal pretreatments (TP) were observed at U30 and the sample blanched at the modified starch solution (MCS), respectively. The total phenolic contents of the NTP sample decreased while those for the TP samples increased due to boosted polyphenol synthesis at high temperatures. Both U and E samples caused a decrease in the total antioxidant activity, while they increased the anthocyanin content of beetroot samples. Pretreatments reduced the hardness owing to changes in the microstructure of the sample. U, E, and M pretreatments increased the brightness of samples, and the minimum color change compared with control samples was observed by UE30 pretreatment. The UE and blanching at a starch solution could be selected for improving the drying characteristics of beetroots at an industrial scale.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380098","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
Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C 不同蒸煮条件对鱼虾在 3 ℃ 储藏期间的化学、物理、微生物和感官质量的影响
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2024-01-05 DOI: 10.1515/ijfe-2023-0245
Nalan Gokoglu, H. A. Yatmaz, Afsin Ceylan, Bahar Gumuş, Bulent Toktas, Jale Korun
{"title":"Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C","authors":"Nalan Gokoglu, H. A. Yatmaz, Afsin Ceylan, Bahar Gumuş, Bulent Toktas, Jale Korun","doi":"10.1515/ijfe-2023-0245","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0245","url":null,"abstract":"Abstract The aim of this study was to investigate the changes in the quality of fish (Argyrosomus regius) and shrimp (Penaeus japonicus) cooked with sous-vide. Vacuum-packed fish fillets and shrimps were cooked with the sous-vide method under different temperature-time conditions and stored at 3 °C. Lower volatile bases and trimethylamine were found with cooking sous-vide than in control samples (cooked in an oven). Microbiological analysis results showed that the sous-vide cooking method provides bacterial inhibition in fish and shrimp. The sensory properties of samples cooked with sous-vide were found to be better than those of the traditional method. Sous-vide cooking did not affect the L* value of fish but affected that of shrimp. Sous-vide cooking resulted in higher a* values and lower hardness, gumminess, and chewiness values. As a result, sous-vide cooking increased the shelf life of fish and shrimp, reduced cooking loss, preserved color and texture, and provided microbial safety.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384230","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
Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts 常压冷等离子体对榛子和花生的理化特性和傅立叶变换红外光谱分析的影响
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2023-12-11 DOI: 10.1515/ijfe-2023-0077
V. Medvecká, S. Mošovská, A. Mikulajová, A. Zahoranová
{"title":"Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts","authors":"V. Medvecká, S. Mošovská, A. Mikulajová, A. Zahoranová","doi":"10.1515/ijfe-2023-0077","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0077","url":null,"abstract":"Abstract Consuming nuts in their raw form becomes a significant concern due to the presence of microbial contamination. The efficacy of low-temperature plasma (LTP) for inactivating fungi on nuts is already known. However, it is also necessary to examine the impact of this technique on physiochemical parameters to demonstrate the safety of LTP, especially when considering its practical application. The aim of the study is the investigation of the effect of LTP on physiochemical parameters, and the possible impact on the ageing of selected nut samples. LTP was generated in ambient air using diffuse coplanar surface barrier discharge (DCSBD). Based on FTIR analysis, no significant changes were detected on the surface of peanuts. In hazelnuts, moderate changes were recorded mainly in regions belonging to lipids. Changes inside the samples were not detected. A slight increase of polyphenol, flavonoid content and antioxidant activity was observed.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138584284","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
Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina) 巴塔哥尼亚（阿根廷）市产接骨木果酱的理化特性和花青素含量
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2023-12-08 DOI: 10.1515/ijfe-2023-0123
Rosa Baeza, Carolina Busso, V. Sánchez, Paula López, Jorge Chirife
{"title":"Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)","authors":"Rosa Baeza, Carolina Busso, V. Sánchez, Paula López, Jorge Chirife","doi":"10.1515/ijfe-2023-0123","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0123","url":null,"abstract":"Abstract Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586833","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
Modelling of convective drying of potatoes polyhedrons 马铃薯多面体对流干燥模型
IF 1.6 4区 农林科学
International Journal of Food Engineering Pub Date : 2023-12-01 DOI: 10.1515/ijfe-2023-0016
Marco A. V. Silva Júnior, Mariani A. Leite, G. Dacanal
{"title":"Modelling of convective drying of potatoes polyhedrons","authors":"Marco A. V. Silva Júnior, Mariani A. Leite, G. Dacanal","doi":"10.1515/ijfe-2023-0016","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0016","url":null,"abstract":"Abstract This work aimed to develop numerical models to predict the moisture content and deformation of potato slices during convective drying (40–80 °C, 0.5 m·s−1). Three-dimensional slices were considered in cylindrical, cubic, parallelepiped, and prism geometries. The first classic model coupled the linear constant drying rate period with the analytical solution of Fick’s law in spherical coordinates, evaluating the mass diffusion coefficients (4.2–15.5·10−10 m2·s−1), critical drying time (1640–5085 s), and critical moisture content (1.8–2.4 kg·kg−1). The Finite Element Method (FEM) was a more robust model, that combined momentum and mass transfer to three-dimensional solid deformation of polyhedrons by ALE method, evaluating the mass diffusivity (1.4–6.5·10−10 m2·s−1). The FEM model could predict the shrinkage due to water molar flux removal on moving solid boundaries and explain the pseudo-constant drying rate detected in experimental data. The developed models accurately described the drying of food materials with a high shrinkage ratio.","PeriodicalId":49054,"journal":{"name":"International Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138615778","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
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