Food Engineering Reviews最新文献

Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-12-16 DOI: 10.1007/s12393-024-09390-6

Brian Macias-Frotto, Magdalena Rostro-Alanís, Zamantha Escobedo-Avellaneda, Jorge Welti-Chanes

{"title":"Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products","authors":"Brian Macias-Frotto, Magdalena Rostro-Alanís, Zamantha Escobedo-Avellaneda, Jorge Welti-Chanes","doi":"10.1007/s12393-024-09390-6","DOIUrl":"10.1007/s12393-024-09390-6","url":null,"abstract":"<div><p>Pectin, a versatile biopolymer found in plant cell walls, is crucial in the food, pharmaceutical, and cosmetic industries due to its gelling, thickening, and stabilizing properties. As demand increases, efficient and sustainable extraction methods are essential to maximize yield and quality from agro-industrial byproducts. This review critically evaluates and compares conventional and emerging pectin extraction techniques, focusing on their potential to enhance yield and quality while promoting sustainability. The synthesis of data includes traditional methods (acid and enzymatic processes) and novel assisted extractions such as Microwave (MAE), Ultrasound (UAE), High Hydrostatic Pressure (HHP), Manosonication Extraction, Radio Frequency, Electromagnetic Induction Heating, High-Speed Shearing, Deep Eutectic Solvents (DES), Subcritical Water (SWE), Ohmic Heating, Pulsed Electric Fields, Moderate Electric Fields and Induced Voltage (IVAE). The analysis encompasses yield, quality parameters, processing time, and environmental impact. Results indicate that modern extraction methods outperform traditional techniques in terms of yield and quality. Notably, MAE and UAE achieve similar yields in less time compared to traditional methods, while HHP and IVAE methods produce pectin with enhanced gelling properties. DES and SWE extractions emerge as environmentally friendly alternatives, utilizing biodegradable solvents. Despite their advantages, these innovative techniques face challenges such as high initial costs and the need for precise parameter control. This review underscores the transformative potential of these methods in pectin production, offering both performance enhancements and environmental benefits. Future research should prioritize scaling up these techniques for industrial applications, optimizing process parameters, and conducting comprehensive techno-economic analyses to balance efficiency, quality, and economic viability.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"161 - 188"},"PeriodicalIF":5.3,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716698","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

A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-12-06 DOI: 10.1007/s12393-024-09385-3

Raj Singh, C. Nickhil, R.Nisha, Konga Upendar, Bhukya Jithender, Sankar Chandra Deka

{"title":"A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection","authors":"Raj Singh, C. Nickhil,  R.Nisha, Konga Upendar, Bhukya Jithender, Sankar Chandra Deka","doi":"10.1007/s12393-024-09385-3","DOIUrl":"10.1007/s12393-024-09385-3","url":null,"abstract":"<div><p>This comprehensive review highlights the significant strides made in the field of food freshness detection through the integration of deep learning and imaging techniques. By leveraging advanced neural networks, researchers have developed innovative methodologies that enhance the accuracy and efficiency of freshness monitoring. The fusion of various imaging modalities, with sophisticated deep learning algorithms has enabled more precise detection of quality attributes and spoilage indicators. This multidimensional approach not only improves the reliability of freshness assessments but also provides a more holistic view of condition of the food. Additionally, the review underscores the growing potential for these technologies to be applied in real-time monitoring systems, offering valuable insights for both producers and consumers. The advancements discussed pave the way for future research and development, emphasizing the need for continued innovation in integrating these technologies to address the challenges of food safety and quality assurance in an increasingly complex and dynamic market.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"127 - 160"},"PeriodicalIF":5.3,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716631","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

Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-26 DOI: 10.1007/s12393-024-09389-z

Jayashri N Nair, V. Dhana Raju, T. Nagadurga

{"title":"Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers","authors":"Jayashri N Nair, V. Dhana Raju, T. Nagadurga","doi":"10.1007/s12393-024-09389-z","DOIUrl":"10.1007/s12393-024-09389-z","url":null,"abstract":"<div><p>Processing of food should adopt an energy efficient path such as renewable energy, instead of conventional energy intensified units. Solar energy is one such option, which is cost effective and energy efficient. But developing a cost-effective solar product with optimised design factors to produce premium quality food is bit challenging. The solar components are to be designed and selected to attest to maximum utilisation of solar energy and its conversion. The review is structured into five parts. The first part explores the different types and limitations of solar dryer, the second part focuses on various design and fabrication aspects of each and every component of a solar dryers, the third part focusses on selection criteria, fourth part elaborates on the environment, economic and social aspects of solar dryer and fifth part focusses on challenges and future prospects. SWOT analysis of various types of solar dryer is also presented in this work. Upgrading solar dryers with modern technologies for maximum efficiency with distributed production and feasibility of drying multiple food products, will yield higher payback. However, the quality of dried food, especially the aroma and nutrition value will significantly affect the revenue generation.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"104 - 126"},"PeriodicalIF":5.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716648","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

AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-20 DOI: 10.1007/s12393-024-09388-0

Marcus Vinicius da Silva Ferreira, Md Wadud Ahmed, Marciano Oliveira, Sanjay Sarang, Sheyla Ramsay, Xue Liu, Amir Malvandi, Youngsoo Lee, Mohammed Kamruzzaman

{"title":"AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions","authors":"Marcus Vinicius da Silva Ferreira, Md Wadud Ahmed, Marciano Oliveira, Sanjay Sarang, Sheyla Ramsay, Xue Liu, Amir Malvandi, Youngsoo Lee, Mohammed Kamruzzaman","doi":"10.1007/s12393-024-09388-0","DOIUrl":"10.1007/s12393-024-09388-0","url":null,"abstract":"<div><p>Recent developments in alternative drying techniques have significantly heightened interest in innovative technologies that improve the yield and quality of dried goods, enhance energy efficiency, and facilitate continuous monitoring of drying processes. Artificial intelligence (AI)-enabled optical sensing technologies have emerged as promising tools for smart and precise monitoring of food drying processes. Food industries can leverage AI-enabled optical sensing technologies to gain a comprehensive understanding of drying dynamics, optimize process parameters, identify potential issues, and ensure product consistency and quality. This review systematically discusses the application of selected optical sensing technologies, such as near-infrared (NIR) spectroscopy, hyperspectral imaging, and conventional imaging (i.e., computer vision) powered by AI. After covering the basics of optical sensing technologies for smart drying and an overview of different drying methods, it explores various optical sensing techniques for monitoring and quality control of drying processes. Additionally, the review addresses the limitations of these optical sensing technologies and their prospects in smart drying.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"75 - 103"},"PeriodicalIF":5.3,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716916","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

Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-16 DOI: 10.1007/s12393-024-09387-1

Jun-Hu Cheng, Min Chen, D.-W. Sun

{"title":"Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality","authors":"Jun-Hu Cheng, Min Chen, D.-W. Sun","doi":"10.1007/s12393-024-09387-1","DOIUrl":"10.1007/s12393-024-09387-1","url":null,"abstract":"<div><p>Ethylene is a natural plant hormone crucial in fruit ripening and senescence. Excessive ethylene production can lead to premature spoilage of fruit and vegetables. Cold plasma as a gas purification technology can be used for ethylene synergism control. This review provides a comprehensive overview of ethylene as a plant hormone, including its sources, biosynthesis, and roles. It explores the pathways of plasma generation and examines the chemical properties of plasma. The primary focus is recent progress in cold plasma technology for ethylene synergism control and insights on advanced plasma-integrated catalysts and plasma-integrated food packaging are discussed. Using plasma-integrated catalysts and food packaging shows promise for ethylene control in various applications. The synergistic effects resulting from the plasma-integrated catalyst systems improve the energy efficiency of the process and inhibit the formation of by-products and the cold plasma-integrated food packaging system effectively inhibits ethylene autocatalysis while maintaining the integrity of the produce. Furthermore, the integration of intelligent systems for ethylene monitoring is identified as an area of opportunity for further research and development.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"55 - 74"},"PeriodicalIF":5.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716646","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

Application of Artificial Intelligence in Food Processing: Current Status and Future Prospects

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-11 DOI: 10.1007/s12393-024-09386-2

Thingujam. Bidyalakshmi, Bikram Jyoti, Shekh Mukhtar Mansuri, Ankur Srivastava, Debabandya Mohapatra, Yogesh B. Kalnar, K. Narsaiah, Navanath Indore

{"title":"Application of Artificial Intelligence in Food Processing: Current Status and Future Prospects","authors":"Thingujam. Bidyalakshmi, Bikram Jyoti, Shekh Mukhtar Mansuri, Ankur Srivastava, Debabandya Mohapatra, Yogesh B. Kalnar, K. Narsaiah, Navanath Indore","doi":"10.1007/s12393-024-09386-2","DOIUrl":"10.1007/s12393-024-09386-2","url":null,"abstract":"<div><p>Artificial intelligence (AI) is a cutting-edge technology that emulates human-like intelligence or human brain-like cognitive abilities. Through AI, machines have become capable of performing tasks previously reserved for human expertise. This paper explores the vast array of applications for AI in agriculture, spanning from pre-harvest operations to post-harvest activities. The applications encompass precision farming, controlled environment agriculture, food processing, post-harvest handling, and storage. Integrating AI into each stage of the food processing industry has led to substantial enhancements in efficiency, product quantity, and quality. This work provides a comprehensive summary of the applications of AI in the food processing industry, delving into the various methodologies developed to address challenges within the food supply chain that profoundly impact the food processing sector. The focus is on how AI technologies have revolutionized and optimized different unit operations in food processing. By harnessing AI's potential, industries have experienced improvements in yield, minimized waste, and streamlined production processes. The paper underscores the transformational role of AI in shaping the future of agriculture and food processing, highlighting its potential to alleviate pressing challenges in food production, distribution, and sustainability. Moreover, it emphasizes the need for continued research and development to ensure responsible and ethical AI adoption while harnessing its benefits to meet the growing demands of a global population. Overall, the study aims to contribute to a deeper understanding of AI's revolutionary impact in reshaping the food processing landscape and ensuring food security for future generations.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"27 - 54"},"PeriodicalIF":5.3,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716961","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

Research Progress and Industrial Application of Electrostatic Spinning Nanofibers in Foods

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-09-20 DOI: 10.1007/s12393-024-09384-4

Yu Ma, Siyu Zhang, Jingyi Su, Zhaoxin Cao, Xinyu Wang, Yanqi Chen, Xuemei Ge

引用次数: 0

Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control 咖啡生产的进步：从脱水技术到质量控制

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-09-14 DOI: 10.1007/s12393-024-09383-5

Saleh Al-Ghamdi, Bandar Alfaifi, Wael Elamin, Mustapha Abdul Lateef

{"title":"Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control","authors":"Saleh Al-Ghamdi, Bandar Alfaifi, Wael Elamin, Mustapha Abdul Lateef","doi":"10.1007/s12393-024-09383-5","DOIUrl":"10.1007/s12393-024-09383-5","url":null,"abstract":"<div><p>This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques, specifically focusing on green coffee beans and instant coffee production. The examination encompasses the pivotal steps of grading, roasting, grinding, extraction, and dehydration, which form the core of the coffee manufacturing process. In the context of instant coffee production, two primary dehydration methods, spray-drying and freeze-drying, are scrutinized for their roles in water removal from coffee extracts and slurries and their impact on final product quality and efficiency. This study emphasizes the significance of dehydration processes as the linchpin of manufacturing optimization, considering their prominence in coffee production plants. Furthermore, the research extends to investigate the diverse extraction techniques, additional processes, and critical technologies, such as agglomeration, used in the production of coffee instant powder. Quality control, life cycle analysis, and assurance are scrutinized to provide insights into the overall sustainability of coffee manufacturing. The examination also explores the environmental impact, byproducts, and nuanced properties of coffee powder across different production systems. In essence, this review serves as a valuable resource for industry professionals, researchers, and coffee enthusiasts, offering a holistic understanding of advanced coffee dehydration techniques and their impact on quality, efficiency, and sustainability in the context of both green coffee beans and instant coffee production.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 4","pages":"513 - 539"},"PeriodicalIF":5.3,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142267969","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

Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities 基于蒸发管太阳能集热器的干燥系统：农产品干燥的分析模型、影响因素和最新进展

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-08-30 DOI: 10.1007/s12393-024-09382-6

Dhiraj Kumar Yadav, Santanu Malakar, Vinkel Kumar Arora, Narender Sinhmar

{"title":"Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities","authors":"Dhiraj Kumar Yadav, Santanu Malakar, Vinkel Kumar Arora, Narender Sinhmar","doi":"10.1007/s12393-024-09382-6","DOIUrl":"10.1007/s12393-024-09382-6","url":null,"abstract":"<div><p>Evacuated tube solar collector (ETSC) has gained significant attention due to its high thermal efficiency and ability to harness solar energy more effectively as compared to flat plate solar collector. The present review analyzed the in-depth mechanism of analytical modeling of ETSC, different factors influencing the performance, and applications in drying of Agri-commodities. Evacuated tubes with and without heat pipes are used for air heating purposes. ETSC with tracking and non-tracking, selective coating techniques, and for reducing heat loss during drying operations are reported. The system performance is greatly influenced by the ETSC design, absorber coating, heat transfer fluid, mass flow rate of working fluid, inclination or tilt angle, collector size, and distance between tubes. Moreover, Computational fluid dynamic (CFD) simulations of the various ETSC-based drying systems were compiled to investigate their flow patterns, heat transfer characteristics, and overall system performance. This literature inherently provides the way for the development of evacuated tube-based innovative and sustainable solar dryers in small and industrial scale.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 4","pages":"567 - 594"},"PeriodicalIF":5.3,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142215865","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

Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods 生物制药、营养保健品和功能食品干燥技术的进步与创新

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-08-07 DOI: 10.1007/s12393-024-09381-7

Rani Puthukulangara Ramachandran, Mohammad Nadimi, Stefan Cenkowski, Jitendra Paliwal

{"title":"Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods","authors":"Rani Puthukulangara Ramachandran, Mohammad Nadimi, Stefan Cenkowski, Jitendra Paliwal","doi":"10.1007/s12393-024-09381-7","DOIUrl":"10.1007/s12393-024-09381-7","url":null,"abstract":"<div><p>Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods. Our thorough research extensively covers ten notable drying methods: heat pump drying, freeze-drying, spray drying, vacuum drying, fluidized bed drying, superheated steam drying, infrared drying, microwave drying, osmotic drying, vacuum drying, and supercritical fluid drying. Each method is tailored to address the requirements of specific functional foods and biopharmaceuticals and provides a comprehensive account of each technique's inherent advantages and potential limitations. Further, the review ventures into the exploration of combined hybrid drying techniques and smart drying technologies with industry 4.0 tools such as automation, AI, machine learning, IoT, and cyber-physical systems. These innovative methods are designed to enhance product performance and elevate the quality of the final product in the drying of functional foods and biopharmaceuticals. Through a thorough survey of the drying landscape, this review illuminates the intricacies of these operations and underscores their pivotal role in functional foods and biopharmaceutical production.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 4","pages":"540 - 566"},"PeriodicalIF":5.3,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-024-09381-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141948190","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