Food Engineering Reviews最新文献

{"title":"Advances and Emerging Trends in Monitoring and Predictive Technologies for Yoghurt Fermentation","authors":"Arijit Ray,&nbsp;Chitranayak Sinha,&nbsp;Sheetal Berry,&nbsp;P. S. Minz,&nbsp;Kaushik Khamrui,&nbsp;Robin Kaura,&nbsp;Shaik Abdul Hussain,&nbsp;A. K. Sharma,&nbsp;J. K. Dabas","doi":"10.1007/s12393-026-09452-x","DOIUrl":"10.1007/s12393-026-09452-x","url":null,"abstract":"<div><p>Yoghurt fermentation is a dynamic and multiscale process in which microbial activity, mineral equilibrium, and protein reorganization collectively govern acidification kinetics, gel formation, texture, and product consistency. Conventional monitoring approaches, predominantly based on intermittent pH or titratable acidity measurements, provide limited insight into early biochemical, ionic, and microstructural transitions that critically influence fermentation outcomes. In response to these limitations, a wide range of advanced, non-destructive, and real-time monitoring techniques has emerged in recent years. This review systematically consolidates and evaluates developments across acoustic and mechanical sensing, optical spectroscopy and imaging, electrochemical and dielectric methods, molecular tools, and artificial intelligence–enabled hybrid systems for yoghurt fermentation monitoring and prediction. The comparative analysis links each technique to the specific physicochemical or biological phenomena it interrogates, while assessing practical considerations such as invasiveness, cost, data complexity, and industrial readiness. The review highlights how different methods complement one another in capturing acidification dynamics, casein micelle destabilization, gelation, and microbial performance, and emphasizes the growing role of data fusion and machine learning in enabling predictive and automated process control. By integrating dispersed advances into a single framework, this work addresses the lack of a unified perspective on yoghurt fermentation monitoring and provides a structured foundation for selecting, combining, and deploying sensing technologies in research, pilot, and industrial dairy processing environments. Overall, this review serves as a practical reference to rationally select and integrate advanced sensing and data-driven tools for yoghurt fermentation across laboratory and industrial scales.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237306","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":"Optimization Strategies for Hybrid Drying Systems: Enhancing Energy Efficiency, Cost, and Quality in Food Processing","authors":"Nileema Blanch Pereira,&nbsp;Mohammad U.H. Joardder,&nbsp;Azharul Karim","doi":"10.1007/s12393-026-09446-9","DOIUrl":"10.1007/s12393-026-09446-9","url":null,"abstract":"<div><p>The increasing global demand for sustainable food processing practices, coupled with the need to address global energy issues and environmental pollution, has underscored the importance of optimizing drying technologies. While conventional drying methods, such as hot air drying, remain prevalent, they are highly energy-intensive and often compromise product quality. In response, hybrid drying systems (HDS), particularly those combining microwave, heat pump, or dehumidifier and renewable energy sources, have emerged as promising alternatives. However, their broader adoption is constrained by complex interactions between multiple heat and mass transfer mechanisms, which complicate process control, limit scalability, and hinder systematic optimization. This review critically evaluates existing optimization strategies for HDS, highlighting key limitations in current approaches that rely heavily on empirical, univariate, or fragmented methodologies. Relevant studies were identified through a structured literature search using the Scopus database, limited to articles published between 2020 and 2025. The review explores a spectrum of optimization tools, including statistical methods, AI-driven approaches, nature-inspired algorithms, and physics-based models, assessing their applicability, scalability, and integration potential. Emphasis is placed on aligning optimization strategies with specific decision-making parameters such as drying efficiency, energy use, cost, and product quality. The review further proposes a structured framework for selecting hybrid dryer configurations and optimization techniques based on defined objectives. By addressing current research gaps, this work provides insights that support the development of clean, efficient, and resilient food drying systems, with potential relevance to broader sustainability objectives, including the United Nations Sustainable Development Goals (SDGs).</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09446-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148172312","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":"Natural Deep Eutectic Solvents as Green Processing and Functional Media in Food Packaging","authors":"Bodoor Aljurf,&nbsp;Deniz Sevim Çabuk,&nbsp;Özge Güven,&nbsp;Sarper Doğdu,&nbsp;Zeynep Canan Baş,&nbsp;Leyla Nesrin Kahyaoglu","doi":"10.1007/s12393-026-09447-8","DOIUrl":"10.1007/s12393-026-09447-8","url":null,"abstract":"<div><p>Natural Deep Eutectic Solvents (NADES) are emerging as sustainable alternatives to conventional solvents owing to their low toxicity and biodegradability, offering multifunctional benefits for biopolymer-based packaging applications. This study reviews the various roles of NADES as solvents, processing media, plasticizers, and active components in film-forming and coating systems. The findings suggest that NADES effectively modify polymer chain mobility, enhancing mechanical performance and film homogeneity; thus, their use as plasticizers and functional carriers is highly promising. However, several barriers to industrial adoption remain, including limited research on scale-up processes, formulation dependency, high viscosity, and hygroscopic behaviors. Furthermore, the lack of regulatory recognition and insufficient data on the long-term exposure effects continue to hinder commercial implementation. Future efforts must transition from laboratory-scale empirical formulations to predictive, engineering-oriented designs, with priority given to the development of structure-property-function models that link NADES composition directly to polymer performance. Addressing these challenges will facilitate the development of high-performance, eco-friendly packaging materials that align with the principles of a circular economy.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09447-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173661","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":"Ohmic Heating–Assisted Food Drying: Mechanistic Dynamics, Recent Innovations, Drying Performance, Quality, Stability, and Future Research Perspectives","authors":"Santanu Malakar,&nbsp;Vinkel Kumar Arora,&nbsp;Prabhat K. Nema,&nbsp;Sanket Balasaheb Kokane","doi":"10.1007/s12393-026-09448-7","DOIUrl":"10.1007/s12393-026-09448-7","url":null,"abstract":"<div><p>Drying is an energy-intensive and time-consuming operation in food processing and preservation. To address such challenges, ohmic heating (OH) is used as a pretreatment before drying to improve drying efficiency, reduce drying time, and ensure retention of product quality. This comprehensive review explores the mechanistic understanding of OH technology and its application, assisted with other novel techniques prior to the drying process. It also focuses on the impact of OH solely and synergistic approaches on drying efficiency, energy consumption, quality attributes, and product stability. Moreover, technological advancements, safety aspects, challenges, and future research prospects are compiled. The novel pretreatment technology generates internal volumetric heating for efficient drying performance, achieving a high rate of moisture removal. OH is applied as a hurdle pretreatment strategy to enhance the mass transfer, thereby reducing processing time and specific energy consumption. This novel pretreatment technique is frequently used in combination with other non-thermal or thermal approaches for efficient drying performance, as well as the retention of quality attributes, such as color, flavor, and texture, through synergistic and resistance-heating effects. Furthermore, it retained the quality stability of dried food products during storage. Further research is required to explore design aspects, process optimization, material selection, safety concerns, and continuous process development. Overall, OH is a promising approach to address challenges in food drying, and these technological developments can be implemented for sustainable food processing and preservation for scaled-up processes.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173660","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":"Exploring Trends and Future Developments in the Application of Artificial Intelligence in Food Processing and Preservation","authors":"Jelili Babatunde Hussein,&nbsp;Tilahun Seyoum Workneh,&nbsp;Alaika Kassim,&nbsp;Khuthadzo Ntsowe,&nbsp;Sileshi Fanta Melesse,&nbsp;Hany Serag El-Mesery","doi":"10.1007/s12393-026-09445-w","DOIUrl":"10.1007/s12393-026-09445-w","url":null,"abstract":"<div><p>Artificial intelligence (AI) is transforming food processing and preservation, offering significant opportunities to improve efficiency, safety, quality, and sustainability. This systematic review examines the application of AI technologies in this field, with particular emphasis on machine learning, deep learning, computer vision, and robotics. Using a PRISMA-based approach, literature published between 2015 and 2025 was analysed to identify major research trends, leading contributors, and emerging thematic areas. The review shows that AI has been widely applied in quality control and inspection, process optimisation, shelf-life prediction, intelligent packaging, predictive maintenance, and cold-chain monitoring. AI-driven systems have demonstrated strong capability in analysing complex datasets, detecting abnormalities, modelling food processes, improving decision-making, and enhancing food safety across the value chain. Bibliometric and thematic evidence further indicates that the field is rapidly expanding and increasingly interdisciplinary. However, most reported applications remain at laboratory or pilot scale, with limited industrial-scale implementation. Key barriers include data quality, model robustness, real-time integration, and limited cross-process deployment. Ultimately, these challenges underscore the need for ongoing research and development in AI technologies to realise their promise within the food business further. Future research directions encompass the amalgamation of AI with biotechnology, advancing more resilient and interpretable AI models, and formulating ethical standards for the appropriate application of AI in food processing and preservation. Therefore, this article serves as a significant resource for scholars, practitioners, and industry experts seeking to leverage the full capabilities of AI to elevate the food processing and preservation industry.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09445-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148009057","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":"Innovative Insights into Scraped Surface Heat Exchangers (SSHEs): Working Principles, Improvements, and Applications in the Food Industry","authors":"Qiaoqiao Ye,&nbsp;Da-Wen Sun,&nbsp;Zhiwei Zhu","doi":"10.1007/s12393-026-09441-0","DOIUrl":"10.1007/s12393-026-09441-0","url":null,"abstract":"<div><p>Scraped surface heat exchangers (SSHEs) are widely recognised for their efficiency in handling viscous, crystallisation-prone, and fouling-sensitive materials. Their distinctive design enables continuous heat transfer while limiting fouling, which is essential for product quality and process efficiency in the food industry. This review primarily focuses on the fundamental flow and heat transfer mechanisms that govern their performance under food processing conditions. Based on these mechanisms, recent improvement strategies are discussed, including geometric optimisation, nanofluid use, and coupling with ultrasound or magnetic fields. Typical food applications such as oil and fat crystallisation, dairy processing, and beverage concentration are summarised through practical examples. Despite their advantages, SSHEs still face challenges such as high energy demand, scraper wear, and fouling under complex conditions. Future developments integrating multiphysics modelling, advanced design strategies, and intelligent monitoring are expected to enhance operational reliability, reduce energy consumption, and support scalable and sustainable food processing using SSHEs.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09441-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147938491","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":"Engineering Edible Coating Deposition: Material–Process Interactions and Pathways to Industrial Scale-Up","authors":"K. Vidhya,&nbsp;P. Rajkumar,&nbsp;S. Parveen,&nbsp;K. Gurusamy,&nbsp;P. Geetha","doi":"10.1007/s12393-026-09440-1","DOIUrl":"10.1007/s12393-026-09440-1","url":null,"abstract":"<div><p>Edible coatings offer a sustainable alternative to synthetic packaging. However, achieving uniform, material-efficient, and reproducible deposition on complex food geometries remains a major barrier to industrial-scale adoption. This review examines a wide range of coating materials including polysaccharides, proteins, lipids, agro-industrial waste derivatives, and emerging biopolymers from seaweed, microbial, and insect sources and summarizes their key physicochemical properties, molecular interactions, and functional performance. Coating application methods are critically evaluated from both material and process perspectives, spanning traditional dip, spin, brush, and flow coating to advanced layer-by-layer assembly, vacuum impregnation, pressure-based spraying, electrostatic deposition, and next-generation ultrasonic and multi-fluid atomization. The analysis highlights the superior scalability of pressure-based spray coating and the enhanced droplet control and surface conformity offered by electrostatic and hybrid atomization technologies. Persistent challenges include inconsistent coverage on curved or recessed surfaces, lack of real-time monitoring tools, limited predictive models for three-dimensional substrates, and minimal pilot-scale validation. The insights presented provide a clear technical foundation for developing edible coating systems capable of delivering uniform, controlled, and industrially robust performance across diverse food products.</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":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147938847","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":"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}