Food Engineering Reviews最新文献

筛选
英文 中文
Innovative Food Packaging Techniques for Space Exploration: Ensuring Safety and Sustainability 用于太空探索的创新食品包装技术:确保安全和可持续性
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-03-26 DOI: 10.1007/s12393-025-09405-w
Tanzeela Jamal, Gang Chen, Lingyan Zheng, Hong Duan, Muhammad Muddassir, Raheela Jamal, Noor Habib Khan
{"title":"Innovative Food Packaging Techniques for Space Exploration: Ensuring Safety and Sustainability","authors":"Tanzeela Jamal,&nbsp;Gang Chen,&nbsp;Lingyan Zheng,&nbsp;Hong Duan,&nbsp;Muhammad Muddassir,&nbsp;Raheela Jamal,&nbsp;Noor Habib Khan","doi":"10.1007/s12393-025-09405-w","DOIUrl":"10.1007/s12393-025-09405-w","url":null,"abstract":"<div><p>Food packaging in space missions is a challenge because of the specific needs of the food by the explorers as they go through long distances in space. The scope of this review paper is, therefore, aimed to discuss recent advances in specific food packaging practices for space missions based on the materials, technologies, and methodologies in coping with environmental and technological challenges of space. That enables this paper to elaborate on other contemporary packaging materials, like biodegradable polymers and edible films, which are both biodegradable and protective of goods against the space environment. In addition, it assesses smart packaging systems for foods, which can trace the quality and contamination of food items and technologies such as vacuum packaging and modified atmospheric packaging for longevity. Based on the review of the literature on current research, issues, and future developments, this paper identifies theoretical and practical implications of the multisource approach to designing safe, sustainable, and high-performance packaging for space food. The study also reports specific research gaps and offers possible trends for future developments regarding this central feature of space mission planning.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 3","pages":"549 - 572"},"PeriodicalIF":7.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145210375","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
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties 推进可持续食品包装:绿色纳米材料在增强阻隔性能中的作用
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-03-25 DOI: 10.1007/s12393-025-09407-8
Great Iruoghene Edo, Alice Njolke Mafe, Ali B. M. Ali, Patrick Othuke Akpoghelie, Emad Yousif, Endurance Fegor Isoje, Ufuoma Augustina Igbuku, Khalid Zainulabdeen, Joseph Oghenewogaga Owheruo, Arthur Efeoghene Athan Essaghah, Huzaifa Umar, Dina S. Ahmed, Ahmed A. Alamiery
{"title":"Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties","authors":"Great Iruoghene Edo,&nbsp;Alice Njolke Mafe,&nbsp;Ali B. M. Ali,&nbsp;Patrick Othuke Akpoghelie,&nbsp;Emad Yousif,&nbsp;Endurance Fegor Isoje,&nbsp;Ufuoma Augustina Igbuku,&nbsp;Khalid Zainulabdeen,&nbsp;Joseph Oghenewogaga Owheruo,&nbsp;Arthur Efeoghene Athan Essaghah,&nbsp;Huzaifa Umar,&nbsp;Dina S. Ahmed,&nbsp;Ahmed A. Alamiery","doi":"10.1007/s12393-025-09407-8","DOIUrl":"10.1007/s12393-025-09407-8","url":null,"abstract":"<div><p>The growing demand for sustainable and high-performance food packaging has led to the exploration of green nanomaterials as viable alternatives to synthetic counterparts. Traditional packaging materials often struggle to provide sufficient protection against oxygen, moisture, and UV light, which accelerates food spoilage and reduces shelf life. This review examines the role of biodegradable and bio-based nanomaterials; such as cellulose nanocrystals; carbon dots, and sulfur quantum dots, in enhancing barrier properties essential for food preservation. A comparative analysis between synthetic and green nanomaterials denotes the urgent need for eco-friendly alternatives, emphasizing their sustainability, biodegradability, and reduced environmental footprint. Main mechanisms contributing to barrier enhancement, including the tortuosity effect, gas and moisture transmission control, and nanoparticle morphology influence, are critically analyzed with recent experimental data. Equally, the impact of nanomaterials on the crystallization behavior of film substrates is discussed to highlight their role in improving structural integrity and overall performance. The review also explores the integration of these nanomaterials into flexible and rigid food packaging systems, with an emphasis on their ability to provide antimicrobial activity and UV protection. Furthermore, while the potential of green nanomaterials is significant, this review addresses primary hurdles such as toxicity concerns, environmental impact, and scalability issues. The role of regulatory frameworks in ensuring food safety and consumer protection is also discussed. Finally, future perspectives on advancing sustainable nanotechnology in food packaging are proposed, identifying leading research directions, including the development of multifunctional nanomaterials that enhance barrier properties while offering active sensing capabilities for real-time food quality monitoring. By bridging the gap between experimental findings and practical applications, this review provides outlook on how green nanomaterials can revolutionize the food packaging industry toward a more sustainable future.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 3","pages":"573 - 607"},"PeriodicalIF":7.6,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145210373","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
On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat 封闭或资源有限生境中微生物生长峰值的静态、动态和随机动力学模型
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-03-11 DOI: 10.1007/s12393-025-09403-y
Micha Peleg, Mark D. Normand
{"title":"On Static, Dynamic and Stochastic Kinetic Models of Peaking Microbial Growth in a Closed or Resources-limited Habitat","authors":"Micha Peleg,&nbsp;Mark D. Normand","doi":"10.1007/s12393-025-09403-y","DOIUrl":"10.1007/s12393-025-09403-y","url":null,"abstract":"<div><p>A peaking static (isothermal) microbial growth curve recorded in an isolated habitat is viewed as a manifestation of a conflict between the tendency of healthy cells to multiply by division, and the habitat’s progressive depletion of resources and deterioration which is intensified by the rising population’s density. This scenario can be described mathematically by the product of a monotonically rising growth term such as a stretched exponential (Weibull) term, representing the habitat’s uninterrupted growth potential, by a stretched exponential (Weibull) decay term, representing the fall of the cells’ survival probability and increased mortality rate. An alternative is to have the growth potential represented by the Verhulst/logistic <i>differential rate model</i>, and the decline by a superimposed falling log-logistic algebraic term that becomes negative as growth turns into mortality. Yet another alternative is a scaled version of a beta-distribution function-based model, which captures both the rise and fall regimes in a single algebraic expression. For dynamic (notably non-isothermal) growth, a convenient model has the basic structure of the static Verhulst/logistic rate model equation, except that its parameters are entered as functions of time. In contrast with the other model equations the Verhulst/logistic mode conversion from a static to dynamic state does not require the use of inverse functions, and hence special programming.</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 3","pages":"532 - 548"},"PeriodicalIF":7.6,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145210278","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
Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities 食品制造中的人工智能:当前工作和未来机遇综述
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-03-04 DOI: 10.1007/s12393-024-09395-1
Mert Canatan, Nasser Alkhulaifi, Nicholas Watson, Ziynet Boz
{"title":"Artificial Intelligence in Food Manufacturing: A Review of Current Work and Future Opportunities","authors":"Mert Canatan,&nbsp;Nasser Alkhulaifi,&nbsp;Nicholas Watson,&nbsp;Ziynet Boz","doi":"10.1007/s12393-024-09395-1","DOIUrl":"10.1007/s12393-024-09395-1","url":null,"abstract":"<div><p>The incorporation of Artificial Intelligence (AI) could deliver a new era in food manufacturing, marked by increased operational efficiencies, higher product quality, and better safety standards. This review offers an in-depth examination of the field's evolution, outlines the leading AI methodologies, and investigates their applications in food manufacturing. This review begins with an introduction to AI and its historical context before classifying the main AI methods used in food manufacturing as machine learning, computer vision, robotics, and natural language processing. Machine learning has emerged as an AI application in many areas of food manufacturing due to its ability to learn from data and make predictions. Computer vision is a popular form of AI and plays an important role in visual inspections, ensuring product consistency and detecting defects. Robotics, in conjunction with AI, has automated a wide range of labour-intensive tasks, from packaging to palletizing, resulting in significant improvements in operational efficiency. Natural language processing has found applications in customer service and compliance, allowing for more efficient interactions and regulatory compliance. AI applications in food manufacturing are numerous and diverse and key areas such as ingredient sorting, quality assessment, process optimization, and supply chain management are highlighted in this review. Finally, we present issues that the industry is encountering in the implementation of AI, as well as a research agenda based on the findings. In-depth analysis provided in this review including the field's evolution, main AI methods used, and their applications in food manufacturing, can provide valuable insights for researchers, practitioners, and decisionmakers in applications of AI in food manufacturing.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"189 - 219"},"PeriodicalIF":7.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145162124","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 Mechanisms, Heat Transfer Dynamics and the Hybrid Approach of Refractance Window™ Drying 折射窗™干燥的机理、传热动力学和混合方法综述
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-02-28 DOI: 10.1007/s12393-025-09399-5
S.B. Kalse, S.K. Jain, S.B. Swami, N.L. Panwar, Deepak Rajpurohit, Nikita Wadhwan, Anupam Bhatnagar
{"title":"A Comprehensive Review of Mechanisms, Heat Transfer Dynamics and the Hybrid Approach of Refractance Window™ Drying","authors":"S.B. Kalse,&nbsp;S.K. Jain,&nbsp;S.B. Swami,&nbsp;N.L. Panwar,&nbsp;Deepak Rajpurohit,&nbsp;Nikita Wadhwan,&nbsp;Anupam Bhatnagar","doi":"10.1007/s12393-025-09399-5","DOIUrl":"10.1007/s12393-025-09399-5","url":null,"abstract":"<div><p>As an innovative dehydration technique that combines effectiveness, energy conservation, and preserves quality of product the Refractance Window™ (RW) drying offers a competitive substitute for conventional drying techniques like tray, vacuum, and drum drying. This comprehensive review analyzes the fundamental mechanism, heat transfer dynamics, and the novel hybrid methodologies of RW drying. Key findings emphasize the distinct mechanisms of heat transfer through thermal conduction, convection, and radiation, which enhance drying kinetics while reducing nutrient degradation and energy consumption. Furthermore, hybrid RW drying systems that integrate techniques such as infrared, osmotic, microwave, solar and ultrasound drying demonstrate enhanced performance, particularly in decreasing time for drying and enhancing drying efficiency and quality of food products. A comparative examination highlights that the hybrid approach increased the efficiency and scalability of RW drying which is better for industrial applications. RW dryers are useful for handling high-protein foodstuffs, preparing fruit leather and edible films, improving the gelling and emulsion qualities, and drying leafy vegetables or marine foods without compromising their nutritional content. Despite its benefits, difficulties like as material-specific adaptations, energy optimization, and scaling up processes remain subjects for more investigation. The majority of research on RW drying concentrates on the determining the quality of product. This study consolidates existing knowledge, patents and opens up key research gaps, delivering some practical insights for developing the design and implementation of RW drying systems.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"319 - 343"},"PeriodicalIF":7.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145170835","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
3D Food Printing: A Comprehensive Review And Critical Analysis On Technologies, Food Materials, Applications, Challenges, And Future Prospects 3D食品打印:对技术、食品材料、应用、挑战和未来前景的全面回顾和批判性分析
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-02-21 DOI: 10.1007/s12393-025-09400-1
Aamir Sohel, Sandeep Sahu, Geoffrey Robert Mitchell, Manoj Kumar Patel
{"title":"3D Food Printing: A Comprehensive Review And Critical Analysis On Technologies, Food Materials, Applications, Challenges, And Future Prospects","authors":"Aamir Sohel,&nbsp;Sandeep Sahu,&nbsp;Geoffrey Robert Mitchell,&nbsp;Manoj Kumar Patel","doi":"10.1007/s12393-025-09400-1","DOIUrl":"10.1007/s12393-025-09400-1","url":null,"abstract":"<div><p>3D (three-dimensional) food printing has emerged as a transformative technology, offering exceptional adaptability and customization across various industries. This review explores its potential to enhance environmental sustainability by minimizing food waste, improving portion control, and promoting eco-friendly practices. Key technological foundations, such as rheological assessments for material flow optimization, colorimetric analysis for accurate color representation, and advanced material handling techniques for consistent texture and nutrition, are critically examined. Moreover, it highlights the synergy between mechanical precision, algorithmic control, and material science, illustrating how these elements collectively ensure adherence to high-quality and safety standards in food engineering. The study also reviews 3D food printing technologies, methods, materials, and applications, emphasizing the pivotal role of customization in addressing diverse dietary, cultural, medical, and aerospace needs. A SWOT (strengths, weaknesses, opportunities, and threats) analysis evaluates the current capabilities and limitations of the technology, identifying challenges and future prospects. This comprehensive analysis underscores the potential of 3D food printing to revolutionize food production, offering valuable insights for researchers, practitioners, and policymakers.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"220 - 248"},"PeriodicalIF":7.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145168147","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 mathematical modeling in probiotic microencapsulation 益生菌微胶囊化数学建模研究综述
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-02-20 DOI: 10.1007/s12393-025-09402-z
Toshifumi Udo, Zijin Qin, Yang Jiao, Rakesh K. Singh, Fanbin Kong
{"title":"A comprehensive review of mathematical modeling in probiotic microencapsulation","authors":"Toshifumi Udo,&nbsp;Zijin Qin,&nbsp;Yang Jiao,&nbsp;Rakesh K. Singh,&nbsp;Fanbin Kong","doi":"10.1007/s12393-025-09402-z","DOIUrl":"10.1007/s12393-025-09402-z","url":null,"abstract":"<div><p>The field of probiotics has garnered significant attention due to their potential health benefits, such as enhancing gut health and immune response. The effective delivery of probiotics through microencapsulation is crucial due to the sensitivity of probiotics to environmental stresses. Mathematical modeling offers profound insights into the growth, survival, inactivation, and release dynamics of microencapsulated probiotics, providing a basis for optimizing formulation and predicting behavior under various conditions. Although some of these subjects are cross-sectionally imported from the field of drug delivery, there are no specific papers that comprehensively discuss the mathematical modeling of probiotic microencapsulation from production to delivery. Thus, this paper aims to review the current landscape of mathematical models utilized in the microencapsulation of probiotics in different timelines, including cell culturing, microencapsulation process, storage, and delivery in the gastrointestinal tracts. Predictive microbial models, empirical reaction models, and drug release models were highlighted in each activity. In addition to the principles and equations, recent studies on the application of kinetic models for probiotics and their microcapsules were summarized and discussed. The review emphasizes the necessity of a mathematical approach for the comprehensive understanding of microencapsulated probiotics, combined with insights into food chemistry, microbiology, and engineering, to innovate and advance the application of probiotics for health improvement.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"249 - 269"},"PeriodicalIF":7.6,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145167506","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
Improvement and Development of Physical Field Drying Technology: Principles, Models, Optimizations and Hybrids 物理场干燥技术的改进与发展:原理、模型、优化与混合
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-02-20 DOI: 10.1007/s12393-025-09398-6
Ningning Ouyang, Haile Ma, Dandan Liu, Lina Guo, Yiting Guo, Yucheng Wang
{"title":"Improvement and Development of Physical Field Drying Technology: Principles, Models, Optimizations and Hybrids","authors":"Ningning Ouyang,&nbsp;Haile Ma,&nbsp;Dandan Liu,&nbsp;Lina Guo,&nbsp;Yiting Guo,&nbsp;Yucheng Wang","doi":"10.1007/s12393-025-09398-6","DOIUrl":"10.1007/s12393-025-09398-6","url":null,"abstract":"<div><p>Physical drying is an emerging technology praised for its energy efficiency, environmental friendliness, and ease of control. However, advancing this technology requires a deeper understanding of the underlying physics. Currently, the principles of physical drying and its interactions with food are not well understood, and uneven drying remains an issue. This paper reviews the physical principles of the interaction between physical fields and food during the drying process, the application of physical fields in drying, and the theoretical models of physical field drying. It summarizes the main causes of physical rmity and the process of optimizing physical fields through numerical simulation methods. It explores the principles and models of multi-physical field hybrid drying and their enhancement of drying performance. Physical field drying is superior to traditional drying mainly because physical fields utilize mechanical waves, electromagnetic waves, and electric fields to act on both the interior and exterior of food, enhancing heat and mass transfer to achieve improved drying effects. A thorough understanding of physical field drying principles and theoretical models helps us comprehend various physical phenomena in physical field drying while optimizing and accelerating the drying process. The non-uniformity issues in physical fields can be resolved through numerical simulation methods to optimize physical field parameters and design. Finally, physical fields can compensate for their respective deficiencies through physical field combinations, further improving the drying effect of food.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"291 - 318"},"PeriodicalIF":7.6,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145167508","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
Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages 植物细胞结构在高压均质机中的分解——植物基饮料加工的前景和挑战
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-02-05 DOI: 10.1007/s12393-025-09397-7
Eva Ransmark, Hanne Sørensen, Federico Gómez Galindo, Andreas Håkansson
{"title":"Break-Up of Plant Cell Structures in High Pressure Homogenizers – Prospects and Challenges for Processing of Plant-Based Beverages","authors":"Eva Ransmark,&nbsp;Hanne Sørensen,&nbsp;Federico Gómez Galindo,&nbsp;Andreas Håkansson","doi":"10.1007/s12393-025-09397-7","DOIUrl":"10.1007/s12393-025-09397-7","url":null,"abstract":"<div><p>For more than a century, the dairy industry has used high-pressure homogenization for size reduction of fat globules. The prevailing break-up mechanism, turbulence, has been thoroughly investigated and the equipment continuously optimized thereafter. However, the high-pressure homogenizer is also used in size reduction of plant cell structures, for example in production lines of plant-based beverages, fruit and vegetable juices and ketchup. This review will provide a scientific basis for homogenization of plant-based materials with focus on break-up mechanisms. A cross-study comparison shows that different raw materials break in different ways, e.g. individual cells breaking into cell wall fragments and cell clusters breaking into smaller cell clusters. In general, raw materials which after intense premixing exist as cell clusters are more difficult to break than raw materials existing as individual cells. The resistance to break-up also appears to follow ‘raw material hardness’, where harder raw materials, e.g., parsnip and almond, are more difficult to break than softer raw materials, e.g., strawberry and orange. It can also be concluded that the initial particle size is of large importance for the size after high pressure homogenization. It is concluded that little is known about the break-up mechanism(s). Much does, however, point towards the mechanism being different from that of emulsion drop break-up. Suggestions for future studies, both regarding fundamental understanding (e.g., cell strength and breakup, HPH mechanistic studies and break up visualisations) and industrial applications (e.g., energy optimal operation, device design and wear) are provided.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"408 - 449"},"PeriodicalIF":7.6,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-025-09397-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145162094","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
Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review 优化食品干燥过程的自然启发方法:综述
IF 7.6 2区 农林科学
Food Engineering Reviews Pub Date : 2025-01-17 DOI: 10.1007/s12393-025-09396-8
Seyed-Hassan Miraei Ashtiani, Alex Martynenko
{"title":"Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review","authors":"Seyed-Hassan Miraei Ashtiani,&nbsp;Alex Martynenko","doi":"10.1007/s12393-025-09396-8","DOIUrl":"10.1007/s12393-025-09396-8","url":null,"abstract":"<div><p>Food drying is a critical process in food preservation, directly impacting the quality, energy consumption, and environmental sustainability of the final product. Traditional optimization techniques, while useful, often fall short in addressing the complex, nonlinear, and multi-objective nature of food drying. Nature-inspired algorithms, which mimic biological, chemical, and physical systems, have emerged as powerful tools for optimizing these processes, demonstrating superior performance in handling multiple parameters and conflicting objectives. This review critically examines the application of various nature-inspired optimization approaches in food drying, including artificial neural networks, genetic algorithms, particle swarm optimization, and non-dominated sorting genetic algorithm II. The review highlights the theoretical underpinnings of these algorithms, their specific applications in food drying, and the advantages and limitations of each method. Recent case studies are also discussed to illustrate the practical implementation of these techniques in improving product quality, energy efficiency, and environmental impact in food processing plants. The findings highlight the potential of integrating these advanced optimization algorithms into computer-integrated manufacturing systems, driving the food drying industry toward more sustainable and cost-effective practices. Additionally, the scalability of these methods for industrial applications is critically evaluated, identifying practical barriers and suggesting pathways for future research. This comprehensive review aims to serve as a valuable resource for researchers and practitioners interested in the latest developments in food drying optimization, providing insights that are both broad and deep, suitable for a multidisciplinary audience.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"270 - 290"},"PeriodicalIF":7.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145166159","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
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信