Food Engineering Reviews最新文献_第10页

Fractal Microstructure of Foods 食品的分形微观结构

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-10 DOI: 10.1007/s12393-021-09302-y

Evangelina García-Armenta, Gustavo F. Gutiérrez-López

{"title":"Fractal Microstructure of Foods","authors":"Evangelina García-Armenta, Gustavo F. Gutiérrez-López","doi":"10.1007/s12393-021-09302-y","DOIUrl":"10.1007/s12393-021-09302-y","url":null,"abstract":"<div><p>Process engineering of food materials is strongly associated with their microstructure, which quantification allows proper selection of equipment operating conditions, monitoring sensorial attributes and consumer’s acceptance. This evaluation has been carried out by applying the fractal approach using microscopy images that depict complex, ragged and irregular forms. Therefore, this review aimed to summarise the fundamentals, calculation methods and applications of fractal dimension (<i>F</i><sub>D</sub>), lacunarity (<span>(Lambda)</span>) and multifractals for describing the microstructure of selected food systems including the calculation methods derived from the digital image analysis and recent investigations involving the fractal analysis in vegetal materials, animal food products, doughs, gels, starch, food-related micro- and nanoparticles, powders and fats. It was noted that several microscopy techniques were used broadly, and their selection depended on the sample type and specific region of interest. Regarding the calculation of fractal parameters, the box-counting method performed on images of the surface was prevalent in most of the revised pieces of research, finding <i>F</i><sub>D</sub> values from 1.60 (for binary images) to 2.99 (for grayscale images). Also, several relationships were found between <i>F</i><sub>D</sub> and temperature, composition and textural parameters. It was noted, however, that a specific trend was not detected given that variations in acquisition procedures and observation scale prevailed among the reported works. Besides, it was noteworthy that <span>(Lambda)</span> and multifractals were unexploited, notwithstanding that these fractal properties can aid to achieve a thorough examination of food microstructure. Based on the inspection of fractals in the imaged microstructure, the present review is helpful to improve the management and control of food engineering processes based on food microstructure for obtaining higher quality products.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"1 - 19"},"PeriodicalIF":6.6,"publicationDate":"2022-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4416511","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: 5

Nondestructive Methods for the Quality Assessment of Fruits and Vegetables Considering Their Physical and Biological Variability 考虑其物理和生物变异的水果和蔬菜质量无损评价方法

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-01-07 DOI: 10.1007/s12393-021-09300-0

Shijie Tian, Huirong Xu

{"title":"Nondestructive Methods for the Quality Assessment of Fruits and Vegetables Considering Their Physical and Biological Variability","authors":"Shijie Tian, Huirong Xu","doi":"10.1007/s12393-021-09300-0","DOIUrl":"10.1007/s12393-021-09300-0","url":null,"abstract":"<div><p>Fruits and vegetables are very important agricultural products in daily life. Evaluating the quality attributes of fresh fruits and vegetables by nondestructive sensing techniques has been an intensive research topic over the past two decades. The research progress on the detection of internal and external quality attributes of fresh fruits and vegetables using various nondestructive spectroscopic and imaging techniques, including visible/near-infrared spectroscopy, time-resolved and space-resolved spectroscopy, machine vision, hyperspectral and multispectral imaging, fluorescence techniques, X-ray imaging, computed tomography scanning, magnetic resonance imaging, and Raman techniques, is presented and discussed in this review. Each kind of fruit or vegetable shows great variability in physical characteristics (including size, shape, color, and temperature) and biological characteristics (including cultivar, season, maturity level, and geographical origin). This physical and biological variability complicates the quality evaluation of fresh fruits and vegetables. To eliminate the influence of variability and improve the inspection accuracy, a lot of attempts, including pre-processing, light intensity transformation, global model, band math, model transfer, etc., have been made in image correction and spectral compensation methods. This review provides a detailed summary of the various methods for solving the problem of physical and biological variability, as well as their advantages and disadvantages. Additionally, the current problems to be solved in spectroscopic and imaging technologies and the research trends of nondestructive measurement of the quality of fresh fruits and vegetables in the future are also revealed.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 3","pages":"380 - 407"},"PeriodicalIF":6.6,"publicationDate":"2022-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4301342","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: 7

Hyperbaric Storage of Food: Applications, Challenges, and Perspectives 食品高压储存:应用、挑战和展望

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-11-24 DOI: 10.1007/s12393-021-09296-7

Federico Basso, Lara Manzocco, Maria Cristina Nicoli

{"title":"Hyperbaric Storage of Food: Applications, Challenges, and Perspectives","authors":"Federico Basso, Lara Manzocco, Maria Cristina Nicoli","doi":"10.1007/s12393-021-09296-7","DOIUrl":"10.1007/s12393-021-09296-7","url":null,"abstract":"<div><p>Hyperbaric storage (HS) is a developing food preservation technology based on the application of moderate hydrostatic pressure. Having a <i>quasi</i>-zero energetic cost, this technology has been proposed as sustainable alternative to refrigeration. However, despite HS was conceived in 1972, it has not attracted interest of researchers and industries until few years ago. Hence, literature, technical knowledge, and working unit design are still lacking. The purpose of the present review is to provide an overview on hyperbaric storage, highlighting its potentialities as a sustainable food storage technology. Moreover, process constraints and unexplored applications of HS conditions are envisaged. Finally, critical aspects that still need to be investigated are highlighted to provide the foundations for future research. The review of the literature indicates that HS is a promising technology, which could extend food microbiological stability and boost the metabolism of microorganisms involved in biotechnological processes, such as fermentations. HS also affects food matrix biomolecules, with particular reference to protein structures and activity, and lipid physical properties. In the investigated matrices (i.e. plant derivatives, meat, fish, and dairy products), HS produced minor sensory changes. On the other hand, lipid oxidation was significantly increased. Proteins and fat structure modification might be used to tailor food ingredient functionality, opening the way for pioneering HS applications. Nevertheless, still several issues, such as poor technical knowledge, scarcity of investigated food matrices, and lack of appropriate packaging solutions, need to be overcome to make HS industrially viable.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"20 - 30"},"PeriodicalIF":6.6,"publicationDate":"2021-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-021-09296-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5302112","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: 6

High-Pressure Impregnation of Foods: Technology and Modelling Approaches 食品高压浸渍:技术和建模方法

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-11-22 DOI: 10.1007/s12393-021-09299-4

Hamed Vatankhah, Hosahalli S. Ramaswamy

{"title":"High-Pressure Impregnation of Foods: Technology and Modelling Approaches","authors":"Hamed Vatankhah, Hosahalli S. Ramaswamy","doi":"10.1007/s12393-021-09299-4","DOIUrl":"10.1007/s12393-021-09299-4","url":null,"abstract":"<div><p>Impregnation of fruits and vegetables is an effective approach to enrich their porous texture with functional solutions. High-pressure impregnation (HPI) is a newly developing impregnation technique based on imposing a high hydrostatic pressure on porous media soaked in a liquid phase. HPI can provide a high mass intake within a considerably short time. This paper reviews the current development of HPI in terms of its applications in food processing. The current paper also emphasizes fundamental approaches that have been developed to characterize and model the mass transfer during HPI. Moreover, a systematic review covering the general background and theoretical basis of pressure-driven impregnation into porous media is provided, which is necessary for future research developments in this field. The HPI process has a considerably higher mass transfer yield than vacuum impregnation and osmotic dehydration. However, due to the existing challenges in monitoring the process parameters such as internal pressure profile and mass transfer, specific approaches have been developed and applied to model and characterize the process. Thus, the ability to model the process highly depends on obtaining enough knowledge about the physics of the flow into the porous matrix under high-pressure and fluid/solid interactions. It is expected that by development in understanding the process and modelling it, HPI will be a highly reliable, controllable, and efficient process to (pre)treat porous foods such as fruits and vegetables for various applications.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 2","pages":"212 - 228"},"PeriodicalIF":6.6,"publicationDate":"2021-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-021-09299-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4875302","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: 1

The Weibull Model for Microbial Inactivation 微生物失活的Weibull模型

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-11-11 DOI: 10.1007/s12393-021-09291-y

Sencer Buzrul

{"title":"The Weibull Model for Microbial Inactivation","authors":"Sencer Buzrul","doi":"10.1007/s12393-021-09291-y","DOIUrl":"10.1007/s12393-021-09291-y","url":null,"abstract":"<div><p>The first-order kinetics for microbial inactivation was derived more than 100 years ago and is still used, although more and more researchers are aware of very common non-linear survival curves. The Weibull model is just a simple alternative to the linear model and can be used to describe convex, concave, and linear survival curves. The objective of this review is not to criticize the first-order kinetics or to praise the Weibull model. In this review, the Peleg and Mafart versions of the Weibull model were compared with emphasis on the parameters of those model expressions, the scaled sensitivity coefficients of the model parameters, and the dependency of the model parameters to each other. Secondary modeling was also considered. It was concluded that both Peleg and Mafart versions can be safely used to describe linear and non-linear (convex or concave) survival curves under constant conditions. However, concerning the secondary model, predictions under dynamic conditions, and availability of an Excel®-based workbook for this purpose, the Peleg model seemed to be one step ahead. One of the parameters of the Weibull model and the secondary model derived from this parameter could be used as an alternative to the conventional <i>D</i> value. This work confirms that the Weibull model can serve as the microbial survival model instead of the now obsolete linear model whatever the lethal treatment is.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"45 - 61"},"PeriodicalIF":6.6,"publicationDate":"2021-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4774807","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: 11

Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries 浆果加工中应用人工智能的先进检测技术

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-10-23 DOI: 10.1007/s12393-021-09298-5

Dayuan Wang, Min Zhang, Arun S. Mujumdar, Dongxing Yu

{"title":"Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries","authors":"Dayuan Wang, Min Zhang, Arun S. Mujumdar, Dongxing Yu","doi":"10.1007/s12393-021-09298-5","DOIUrl":"10.1007/s12393-021-09298-5","url":null,"abstract":"<div><p>Berries are delicious and nutritious, making them among the popular fruits. There are various types of berries, the most common ones include blueberries, strawberries, raspberries, blackberries, grapes, and currants<i>.</i> Fresh berries combine high nutritional value and perishability. The processing of berries ensures high quality and enhanced marketability of the product. Sorting, disinfection, and decontamination are essential processes that many types of fruits such as citrus fruits, berries, pomes, and drupes must undergo to ensure improved quality, uniformity, and microbiological safety of the product. Drying and freezing are excellent processing methods to extend the shelf life of berries which also provide new options to the consumer of a wide variety of berries. With the demand for high quality and automatic high-throughput detection of the quality of fruit products, intelligent and rapid detection of various parameters during processing has become the development direction of modern food processing. Therefore, this paper reviews the application of advanced detection technologies, artificial intelligence-based methods for detection and prediction during berry sorting, drying, disinfecting, sterilizing, and freezing processing. These advanced detection techniques include computer vision system, near infrared, hyperspectral imaging, thermal imaging, low-field nuclear magnetic resonance, magnetic resonance imaging, electronic nose, and X-ray computed tomography. These artificial intelligence methods include mathematical modeling, chemometrics, machine learning, deep learning, and artificial neural networks. In general, advanced detection techniques incorporating artificial intelligence have not yet penetrated into all aspects of commercial berry processing, which include drying, disinfecting, sterilizing, and freezing processes.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"176 - 199"},"PeriodicalIF":6.6,"publicationDate":"2021-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-021-09298-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4912816","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: 14

Recent Progress in Modeling 3D/4D Printing of Foods 食品3D/4D打印建模研究进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-10-12 DOI: 10.1007/s12393-021-09297-6

Xiaohuan Chen, Min Zhang, Xiuxiu Teng, Arun S. Mujumdar

{"title":"Recent Progress in Modeling 3D/4D Printing of Foods","authors":"Xiaohuan Chen, Min Zhang, Xiuxiu Teng, Arun S. Mujumdar","doi":"10.1007/s12393-021-09297-6","DOIUrl":"10.1007/s12393-021-09297-6","url":null,"abstract":"<div><p>Based on the design of printing models, three-dimensional (3D) and four-dimensional (4D) printing technologies have shown extensive and promising application potential in the food industry. The majority of previous researches on printing models focus on single or multiple models to test the performance of printers and inks, assess the influence of printing parameters on product performance, and print new products. This review compares the differences between the recently proposed 3D/4D printing models and summarizes the key factors needing to be considered in model design. The solid models are mainly used to explore printing parameters, while the filling models are used to study the texture characteristics of food. Models with changing shapes or colors reflect the importance of model structural design. The reasons for distortion in the process of transition from digital models to food models are analyzed, and the corresponding solutions are proposed. In the future, it is necessary to expand model database and develop cloud platform services so as to facilitate the sharing of related resources and strengthen the personalized nutrition of different consumer groups.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"120 - 133"},"PeriodicalIF":6.6,"publicationDate":"2021-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4511384","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: 8

Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods 稳定和增强食品中生物活性化合物的非热处理技术

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-10-11 DOI: 10.1007/s12393-021-09295-8

Gustavo V. Barbosa-Cánovas, Francesco Donsì, Semanur Yildiz, Kezban Candoğan, Prashant Raj Pokhrel, Andrea Y. Guadarrama-Lezama

{"title":"Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods","authors":"Gustavo V. Barbosa-Cánovas, Francesco Donsì, Semanur Yildiz, Kezban Candoğan, Prashant Raj Pokhrel, Andrea Y. Guadarrama-Lezama","doi":"10.1007/s12393-021-09295-8","DOIUrl":"10.1007/s12393-021-09295-8","url":null,"abstract":"<div><p>The processing of selected foods by nonthermal technologies is gaining relevance in the food industry because, in many cases, the final product keeps the nutritional value and other fresh-like characteristics of the original one. There are several nonthermal technologies including high pressure processing, pulsed electric fields, ultrasound, and cold plasma which are at different stages of development. The impact of a given technology on bioactive compounds is a good indicator to assess changes on the nutritional attributes of a given food product before and after processing. Quite frequently, it is mentioned that nonthermal technologies are very appropriate to process foods minimizing changes in quality attributes. This broad claim only applies for certain processing, packaging and storage conditions, and as expected, on the food product. There are extensive scientific publications on how these processes alter the food products, but the reported results have been attained by a disparity of treatments; therefore, comparisons of these results are difficult and sometimes useless. Nevertheless, the gathered information allows to identify, in many cases, valuable trends on how a process affects the different bioactive compounds of a given food product. At the same time, the available data allows to assert, that in general, nonthermal processing is a very sound alternative to conventional thermal treatments to minimize the impact of processing on bioactive compounds. This review summarizes and analyzes the effects of these processes on relevant bioactive compounds present in selected food products as reported in the scientific literature.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"63 - 99"},"PeriodicalIF":6.6,"publicationDate":"2021-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4476463","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: 13

Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico 食品工程评论特刊基于2019年IFT-NPD/EFFoST食品非热加工研讨会Tecnológico de Monterrey, Mexico

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-09-01 DOI: 10.1007/s12393-021-09294-9

J. Antonio Torres, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas

引用次数: 0

Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing 基于挤压的3D食品打印:技术方法，材料特性，打印稳定性和后处理

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2021-08-27 DOI: 10.1007/s12393-021-09293-w

Saddam Hussain, Santanu Malakar, Vinkel Kumar Arora

{"title":"Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing","authors":"Saddam Hussain, Santanu Malakar, Vinkel Kumar Arora","doi":"10.1007/s12393-021-09293-w","DOIUrl":"10.1007/s12393-021-09293-w","url":null,"abstract":"<div><p>3D food printing is a digitally controlled process in which food materials are deposited by the number of layers placed one above the other. The extrusion-based printers are commercially used for 3D food printing into the various innovative designs for personalized food products. The present review is compiled based on investigations in extrusion-based 3D food printing emphasis on the characteristics of materials (cereal, starch, protein gel, dairy based, and non-native materials), printer control parameters, printing stability, and post-processing practices. Besides, the key aspects of technological advancements of 3D food printers and the major industrial challenges of 3D food printer are discussed. Recent research evidence that the extrusion-based 3D food printing greatly impacts on material characteristics, i.e., rheological, textural, morphological, and the printer control parameters. Formulations and printing conditions play a significant role to retain the structure of the 3D food product. Moreover, different food additives like xanthan gum, methylcellulose, and κ-carrageenan show a positive influence on printing stability. Post-processing, i.e., drying, baking, steaming, frying, etc., are the key challenges to retain the original shape of the 3D printed product. In addition, the potential of the 3D printer for customization of food product, the prospect for the research development and future scope that will bring the high benefit of the imminent researcher and the food industry.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 1","pages":"100 - 119"},"PeriodicalIF":6.6,"publicationDate":"2021-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12393-021-09293-w","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5454328","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: 29