Food Engineering Reviews最新文献

{"title":"Mechanistic Insights Into Osmosonication Induced Variations in Food Properties: Implications for a Conceptual Semi-Industrial Scale Equipment Design","authors":"Akash Sharma,&nbsp;Atul Dhiman,&nbsp;Abhishek Rana,&nbsp;Rajni Saini,&nbsp;Satish Kumar","doi":"10.1007/s12393-026-09444-x","DOIUrl":"10.1007/s12393-026-09444-x","url":null,"abstract":"<div><p>Osmosonication (OS) has been researched immensely as an alternative to conventional osmotic dehydration (OD) by overcoming its demerits in order to improve quality attributes. Strawberries, kiwi, plum, papaya, broccoli, potato, carrot and many other commodities subjected to OS had ameliorated nutritional profile. Microchannel formation augments mass transfer process along with moisture diffusivity thereby decreasing drying time and improving energy efficiency. The relationship between frequency, intensity, power, processing time, osmotic solution and its concentration determines physiochemical, phytochemical, thermal and textural properties of food. This review article aims to deliver critical discussion on impact of OS on various attributes of fruits and vegetables laying emphasis on engineering and structural properties. OS generally lowers the moisture content, enzymatic activity, titratable acidity and respiration rate whereas increases total sugars and enhance colour of dried fruits and vegetables. Fruits and vegetables treated with OS exhibited good bioactive retention. OS as a pre-drying treatment improved structural and engineering properties comprising of water loss (WL) and solid gain (SG), mass diffusivity, weight reduction, dielectric properties, thermal properties, textural properties and energy efficiency. The current study is the first one to propose a conceptual design of pilot/semi-industrial scale osmosonicator along with its processing parameters (power, frequency, agitation, amplitude, time etc.), working design and impact of the input parameters. The proposed osmosonicator attempts to overcome various shortcomings of OS related to scale up, process efficiency, energy savings, nutritional attributes, quality characteristics, and engineering aspects of food product. Factors influencing industrial scalability of osmosonicator are discussed along with its potential for industrial application.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829978","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":"Engineering Bigels for 3D Food Printing: Formulation Strategies, Printability, and Emerging Applications","authors":"Pasindu Perera,&nbsp;Shahnaz Mansouri,&nbsp;Yunlong Tang","doi":"10.1007/s12393-026-09443-y","DOIUrl":"10.1007/s12393-026-09443-y","url":null,"abstract":"<div>\u0000 \u0000 <p>Bigel-based 3D printing is emerging as a transformative strategy in food science. Their tunable rheological properties, capacity for high shape fidelity printing, and stability make bigels a promising class of food bio-inks for many applications. Despite rapid growth, systematic evaluation of the formulation strategies, printability metrics, and application-specific performances remains limited. This review systematically analyses peer-reviewed experimental studies that focus exclusively on edible bigels fabricated through 3D printing. A bibliometric survey highlights the rapid expansion of this field, which is dominated by contributions from China and supported by interdisciplinary inputs from food science, chemistry, and engineering. The literature is organised around formulation levers, including gelator selection, oleogel-to-hydrogel ratio, homogenisation techniques, and functional additives. These parameters are evaluated within a rheology-to-printability framework, with an emphasis on yield stress, shear thinning, and thixotropic recovery as determinants of printability. Application-specific performances are also summarised for fat analogues, dysphagia-oriented structures, bioactive carriers, and intelligent packaging. The review highlights recent advances in modifying bigel structures for 3D printing and points out several gaps, such as inconsistent reporting of formulations, limited knowledge on underlying mechanisms, and the lack of predictive models that connect rheology with printing results. The key research priorities involve creating mechanistic and predictive rheological models to support rational formulation design and standardising formulation and printability metrics for better cross-study comparisons. This review outlines a roadmap to promote bigel 3D printing as an innovative platform for custom, sustainable, and health-oriented food design.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09443-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147796661","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}

{"title":"Cyclone separators for the food industry: a comprehensive analysis on their fundamentals, design, simulation, optimization, and applications","authors":"Christian O. Díaz-Ovalle,&nbsp;Seid Mahdi Jafari","doi":"10.1007/s12393-026-09442-z","DOIUrl":"10.1007/s12393-026-09442-z","url":null,"abstract":"<div>\u0000 \u0000 <p>Cyclone separators (CySep) receive special attention due to the collection of powder matter that benefits different industries by preventing loss of product and pollution, where the food industry represents an outstanding case. A tangential-descendent-ascendent flow pattern characterizes the internal flow that suffers a high swirl behavior, secondary flows, and considerable turbulence effects. These elements affect the powder collection efficiency of CySep and depend on their geometric design. Thus, the research of CySep has pretended to predict the flow patterns in order to enhance the powder collection efficiency for a wide range of particle sizes. This study describes the remarkable experimental and theoretical approaches, such as the application of CFD, to improve the efficiency of CySep and motivate its application in foods.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738724","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":"Revolutionizing Liquid Nitrogen Spray Freezing: Core Mechanistic Insights, Multiscale Parameter Effects, and Digital Smart Innovations for Diverse Food and Biomedical Applications","authors":"Zhiwei Zhu,&nbsp;Xinyi Zhu,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-026-09439-8","DOIUrl":"10.1007/s12393-026-09439-8","url":null,"abstract":"<div>\u0000 \u0000 <p>Liquid nitrogen spray freezing (LNSF) has emerged as a promising technology for cryopreservation in food and biomedical applications, offering ultra-fast cooling rates and excellent heat transfer efficiency that preserve structural integrity. Despite its potential, challenges such as unstable cavitation flow, difficulty controlling atomized particle size, non-uniform heat transfer, and material heterogeneity limit its broader application. This review systematically analyzes the core physical mechanisms of LNSF — cavitation, atomization, heat transfer, and ice crystal dynamics — highlighting key controlling parameters including cavitation number (<i>σ</i>), Weber number (<i>We</i>), Ohnesorge number (<i>Oh</i>), and Reynolds number (<i>Re</i>). The effects of flow properties, nozzle geometry, ambient conditions, and surface characteristics are examined in detail. We also explore digital innovations that enable a shift from rapid to precision freezing, including multimodal sensing, predictive modeling, and adaptive control. Applications across aquatic products, fruits and vegetables, edible fungi, starch-based products, and biological tissues are discussed, emphasizing how cross-scale coupling between flow dynamics and thermophysical behavior influences freezing efficiency, ice morphology, and product quality. Systematic parameter optimization is shown to enhance freezing uniformity and reduce cryo-damage, charting a clear pathway toward next-generation precision LNSF systems.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09439-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738282","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}

{"title":"Advancing Fruit Quality Monitoring with Artificial Intelligence-Augmented Non-Destructive Technologies","authors":"Ying Fu,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-026-09437-w","DOIUrl":"10.1007/s12393-026-09437-w","url":null,"abstract":"<div>\u0000 \u0000 <p>Monitoring fruit quality is vital in modern agriculture and postharvest systems due to its impact on food security, economic sustainability, and consumer health. Traditional destructive sampling and manual inspection are time-consuming and inefficient. Integrating artificial intelligence (AI) with non-destructive sensing technologies offers a rapid, high-throughput alternative for quality assessment. This review explores the application of AI across pre- and postharvest stages using spectroscopic (e.g., NIR, THz), imaging (e.g., hyperspectral, X-ray), and sensor-based systems (e.g., electronic nose). It evaluates traditional machine learning (e.g., SVM, RF), deep learning (e.g., CNNs, GANs), and hybrid models, with a focus on real-time deployment, edge AI, and multimodal data fusion. AI-driven methods have achieved over 95% accuracy in tasks like ripeness classification and bruise detection, reducing postharvest losses by 20–40%. However, challenges remain, such as high sensor costs, model fragility under field conditions, and a lack of standardization. Future directions highlight explainable AI, IoT-enabled digital twins, and autonomous agri-robotics. Overall, this review underscores AI’s transformative potential in fruit quality monitoring, contingent on interdisciplinary collaboration and scalable implementation.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09437-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738505","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}

{"title":"From Rheology to Reality: A Decade of Protein-Based 3D Food Printing Research","authors":"Yeison-Fernando Barrios-Rodríguez,&nbsp;Carmen Molina-Montero,&nbsp;Adrián Matas-Gil,&nbsp;Marta Igual,&nbsp;Javier Martínez-Monzó,&nbsp;Purificación García-Segovia","doi":"10.1007/s12393-026-09435-y","DOIUrl":"10.1007/s12393-026-09435-y","url":null,"abstract":"<div>\u0000 \u0000 <p>Protein-based food 3D printing has emerged as a key technology for developing sustainable, personalized, and functional products. This review critically analyzes the scientific evolution of the field between 2014 and 2025 through a bibliometric and functional analysis of 590 articles indexed in Web of Science. Data science tools (keyword co-occurrence, thematic maps, and multiple correspondence analysis) were applied to identify trends, emerging themes, and conceptual relationships. The analysis revealed two main lines: one focused on complex emulsions and the other on vegetable formulations optimized with hydrocolloids. The rheological properties and the type of protein isolate prove to be fundamental axes in the formulation of food inks. It was identified that the type of ingredient (hydrocolloids, lipids, enzymes) and their interaction with proteins directly influence the viscosity, elasticity, extrudability, and shape retention capacity of the inks. Additionally, post-processing methods (baking, microwaving, and enzyme treatment) have a significant impact on the texture, stability, and overall acceptance of the final product. From experimental and literature data, unsupervised classification models (K-means, GMM, hierarchical clustering) based on rheological variables (G′, G″, tan δ) were developed, which allowed the identification of three groups of inks with differential behavior, associated with printing parameters such as nozzle diameter, speed, and filling percentage. Visualization by PCA showed how these properties impact extrusion and structural fidelity. These findings underscore the importance of an integrated understanding of formulation, rheology, printing conditions, and post-processing to optimize the quality and functionality of printed foods, representing a key step towards their industrial implementation.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09435-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147642547","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}

{"title":"Controlled Solar Drying Systems for Valorizing Neglected and Underutilized Vegetables in Arid Ecosystems: Performance, Quality, and Sustainability Perspectives","authors":"Bhomesh Singh,&nbsp;Madhu Agarwal,&nbsp;Ghanshyam Das Agrawal","doi":"10.1007/s12393-026-09438-9","DOIUrl":"10.1007/s12393-026-09438-9","url":null,"abstract":"<div>\u0000 \u0000 <p>Arid regions face severe food insecurity due to harsh climatic conditions, limited water resources, and fragile agricultural systems. Neglected and underutilised vegetables (NUVs) cultivated in arid ecosystems are climate-resilient, highly nutritious, and possess immense potential to combat malnutrition and hidden hunger. However, NUVs poses short shelf life, and the absence of suitable post-harvest management and storage systems leads to 20–40% losses, exacerbating the food crisis. Conventional drying methods rely on fossil fuels or grid-dependent energy, which are scarce and unaffordable in remote arid areas, resulting in continued reliance on open-sun drying (OSD), which is associated with prolonged drying periods, uncontrolled thermal exposure, fluctuating humidity, contamination risks, and significant nutrient degradation. This review critically evaluates controlled solar drying systems capable of regulating key parameters to enhance drying kinetics and process stability. Under arid conditions, these systems typically maintain drying air temperatures of 45–75 °C and achieve effective moisture diffusivity in the range of 10⁻⁹–10⁻⁷ m²/s, reducing drying time by 30–60% compared to open-sun drying while improving moisture uniformity, nutrient retention, and microbial safety. Beyond technical performance, controlled solar drying contributes to shelf-life extension, value addition, rural income generation, and low-carbon food processing. Unlike existing solar drying system reviews that primarily focus on commercially cultivated crops, this review uniquely synthesizes controlled solar drying for NUVs in arid ecosystems, integrating performance metrics, quality preservation, and sustainability within a broader food security framework.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607147","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":"From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying","authors":"Harsh Dadhaneeya,&nbsp;Sanket Balasaheb Kokane,&nbsp;Sophia Chanu Warepam,&nbsp;Divya Arora,&nbsp;Prabhat K. Nema","doi":"10.1007/s12393-026-09436-x","DOIUrl":"10.1007/s12393-026-09436-x","url":null,"abstract":"<div>\u0000 \u0000 <p>The proactive drying technology called refractance window drying (RWD) has the ability to convert fragmented slices of fruits and vegetables, liquid food, pulp and other biomaterials into edible leathers, flakes, or powders. The aim of this review is to systematically analyze RWD research using quantitative analysis and qualitative analysis to identify trends and research gaps. This systematic review integrates quantitative and qualitative approaches, wherein the quantitative component was conducted using R Studio and VOSviewer software to perform bibliometric mapping and network visualization while the qualitative component was based on an in-depth true case study to provide practical and contextual insights. For the quantitative analysis, the Scopus database was used to retrieve publications from 2014 to 2024, based on the key search term “Refractance Window Drying” appearing in the article titles. Quantitative analysis was conducted on 141 publications sourced from 63 different sources. Finding of the quantitative analysis revealed that the 28.73% yearly growth rate of publications; journal ‘Drying Technology’ is the dominant journal and India prominently leading at 96 publications in this field. Qualitative analysis findings revealed that in the last ten years research has primarily focused on mathematical modeling and comparison. Based on quantitative and qualitative analysis, this review unveils some key research gaps in the RWD field, which includes the limited advancements in design and hybridization, insufficient application of advanced modeling tools, underexplored membrane material science, and limited food safety assessment of RW dried products, particularly concerning potential microplastic migration.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147560178","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":"Recent Advances in IQF Applied to Fruits and Vegetables: Fundamentals, Numerical Models and Process Innovations","authors":"Luiggui Hernández-Sihuas,&nbsp;Ismael Palomino-Lozano,&nbsp;Francis Yupanqui-Ormeño,&nbsp;Roxanna T. Chávez-Llerena,&nbsp;Antonieta Mojo-Quisani,&nbsp;Raúl Comettant-Rabanal","doi":"10.1007/s12393-025-09432-7","DOIUrl":"10.1007/s12393-025-09432-7","url":null,"abstract":"<div>\u0000 \u0000 <p>Freezing is an essential unit operation for food preservation and gives rise to the industrial technique known as individual quick freezing (IQF), which uses high air flow rates, as well as some novel variants under two-phase immersion of the cooling medium and hybrid spray systems to quicken the process at lower cost. IQF applied to fruits and vegetables (F&amp;V) is key to maintaining the nutrients and sensory properties of foods, reducing the formation of large ice crystals compared to conventional freezing. This review article highlights the performance of IQF and describes: (i) the individual quick freezing technique applied in F&amp;V and its novel variants, (ii) explains its different systems, mechanisms and parameters for its application and (iii) evaluated numerical models based on the main transport phenomena based on Fourier’s law, Planck’s law and some previously established dimensionless numbers to determine the heat and mass transfer, as well as the freezing times in F&amp;V using IQF technology. Finally, several applications are described together with their advantages.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147340114","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":"Enhancing Food Contaminants Detection by Novel Responsive Gate Sensors: Strategies, Materials and Applications","authors":"Jun-Hu Cheng,&nbsp;Chunfeng Zhang,&nbsp;Liyan Zhang,&nbsp;Qijun Wang,&nbsp;Yuandong Lin,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-025-09430-9","DOIUrl":"10.1007/s12393-025-09430-9","url":null,"abstract":"<div><p>Food contaminants pose a major threat to public health, underscoring the need for rapid, simple, and high-sensitivity analytical methods. Responsive gating strategies have emerged as a promising approach due to their ability to selectively release or bind signal-transducing substances in response to specific stimuli, generating detectable signals for accurate identification of contaminants. Recent advances have enabled the integration of these strategies into novel biosensors, significantly improving food safety monitoring. This review highlights the underlying principles of responsive gate systems, the materials used in their construction, and their application in detecting mycotoxins, foodborne pathogens, pesticide residues, antibiotics, and heavy metals. These sensors offer key advantages such as ease of use, exceptional stability, sensitivity, and precision, supporting simultaneous measurement through multiple sensing mechanisms and broad target recognition through gatekeeper replacement. Furthermore, their compatibility with portable devices like pH meters and personal glucose meters facilitates real-time, on-site monitoring, advancing the development of practical tools for ensuring food safety.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147342837","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}