Food Engineering Reviews最新文献

{"title":"Revolutionizing Liquid Nitrogen Spray Freezing: Core Mechanistic Insights, Multiscale Parameter Effects, and Digital Smart Innovations for Diverse Food and Biomedical Applications","authors":"Zhiwei Zhu,&nbsp;Xinyi Zhu,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-026-09439-8","DOIUrl":"10.1007/s12393-026-09439-8","url":null,"abstract":"<div>\u0000 \u0000 <p>Liquid nitrogen spray freezing (LNSF) has emerged as a promising technology for cryopreservation in food and biomedical applications, offering ultra-fast cooling rates and excellent heat transfer efficiency that preserve structural integrity. Despite its potential, challenges such as unstable cavitation flow, difficulty controlling atomized particle size, non-uniform heat transfer, and material heterogeneity limit its broader application. This review systematically analyzes the core physical mechanisms of LNSF — cavitation, atomization, heat transfer, and ice crystal dynamics — highlighting key controlling parameters including cavitation number (<i>σ</i>), Weber number (<i>We</i>), Ohnesorge number (<i>Oh</i>), and Reynolds number (<i>Re</i>). The effects of flow properties, nozzle geometry, ambient conditions, and surface characteristics are examined in detail. We also explore digital innovations that enable a shift from rapid to precision freezing, including multimodal sensing, predictive modeling, and adaptive control. Applications across aquatic products, fruits and vegetables, edible fungi, starch-based products, and biological tissues are discussed, emphasizing how cross-scale coupling between flow dynamics and thermophysical behavior influences freezing efficiency, ice morphology, and product quality. Systematic parameter optimization is shown to enhance freezing uniformity and reduce cryo-damage, charting a clear pathway toward next-generation precision LNSF systems.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09439-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancing Fruit Quality Monitoring with Artificial Intelligence-Augmented Non-Destructive Technologies","authors":"Ying Fu,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-026-09437-w","DOIUrl":"10.1007/s12393-026-09437-w","url":null,"abstract":"<div>\u0000 \u0000 <p>Monitoring fruit quality is vital in modern agriculture and postharvest systems due to its impact on food security, economic sustainability, and consumer health. Traditional destructive sampling and manual inspection are time-consuming and inefficient. Integrating artificial intelligence (AI) with non-destructive sensing technologies offers a rapid, high-throughput alternative for quality assessment. This review explores the application of AI across pre- and postharvest stages using spectroscopic (e.g., NIR, THz), imaging (e.g., hyperspectral, X-ray), and sensor-based systems (e.g., electronic nose). It evaluates traditional machine learning (e.g., SVM, RF), deep learning (e.g., CNNs, GANs), and hybrid models, with a focus on real-time deployment, edge AI, and multimodal data fusion. AI-driven methods have achieved over 95% accuracy in tasks like ripeness classification and bruise detection, reducing postharvest losses by 20–40%. However, challenges remain, such as high sensor costs, model fragility under field conditions, and a lack of standardization. Future directions highlight explainable AI, IoT-enabled digital twins, and autonomous agri-robotics. Overall, this review underscores AI’s transformative potential in fruit quality monitoring, contingent on interdisciplinary collaboration and scalable implementation.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09437-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147738505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Rheology to Reality: A Decade of Protein-Based 3D Food Printing Research","authors":"Yeison-Fernando Barrios-Rodríguez,&nbsp;Carmen Molina-Montero,&nbsp;Adrián Matas-Gil,&nbsp;Marta Igual,&nbsp;Javier Martínez-Monzó,&nbsp;Purificación García-Segovia","doi":"10.1007/s12393-026-09435-y","DOIUrl":"10.1007/s12393-026-09435-y","url":null,"abstract":"<div>\u0000 \u0000 <p>Protein-based food 3D printing has emerged as a key technology for developing sustainable, personalized, and functional products. This review critically analyzes the scientific evolution of the field between 2014 and 2025 through a bibliometric and functional analysis of 590 articles indexed in Web of Science. Data science tools (keyword co-occurrence, thematic maps, and multiple correspondence analysis) were applied to identify trends, emerging themes, and conceptual relationships. The analysis revealed two main lines: one focused on complex emulsions and the other on vegetable formulations optimized with hydrocolloids. The rheological properties and the type of protein isolate prove to be fundamental axes in the formulation of food inks. It was identified that the type of ingredient (hydrocolloids, lipids, enzymes) and their interaction with proteins directly influence the viscosity, elasticity, extrudability, and shape retention capacity of the inks. Additionally, post-processing methods (baking, microwaving, and enzyme treatment) have a significant impact on the texture, stability, and overall acceptance of the final product. From experimental and literature data, unsupervised classification models (K-means, GMM, hierarchical clustering) based on rheological variables (G′, G″, tan δ) were developed, which allowed the identification of three groups of inks with differential behavior, associated with printing parameters such as nozzle diameter, speed, and filling percentage. Visualization by PCA showed how these properties impact extrusion and structural fidelity. These findings underscore the importance of an integrated understanding of formulation, rheology, printing conditions, and post-processing to optimize the quality and functionality of printed foods, representing a key step towards their industrial implementation.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-026-09435-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147642547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Controlled Solar Drying Systems for Valorizing Neglected and Underutilized Vegetables in Arid Ecosystems: Performance, Quality, and Sustainability Perspectives","authors":"Bhomesh Singh,&nbsp;Madhu Agarwal,&nbsp;Ghanshyam Das Agrawal","doi":"10.1007/s12393-026-09438-9","DOIUrl":"10.1007/s12393-026-09438-9","url":null,"abstract":"<div>\u0000 \u0000 <p>Arid regions face severe food insecurity due to harsh climatic conditions, limited water resources, and fragile agricultural systems. Neglected and underutilised vegetables (NUVs) cultivated in arid ecosystems are climate-resilient, highly nutritious, and possess immense potential to combat malnutrition and hidden hunger. However, NUVs poses short shelf life, and the absence of suitable post-harvest management and storage systems leads to 20–40% losses, exacerbating the food crisis. Conventional drying methods rely on fossil fuels or grid-dependent energy, which are scarce and unaffordable in remote arid areas, resulting in continued reliance on open-sun drying (OSD), which is associated with prolonged drying periods, uncontrolled thermal exposure, fluctuating humidity, contamination risks, and significant nutrient degradation. This review critically evaluates controlled solar drying systems capable of regulating key parameters to enhance drying kinetics and process stability. Under arid conditions, these systems typically maintain drying air temperatures of 45–75 °C and achieve effective moisture diffusivity in the range of 10⁻⁹–10⁻⁷ m²/s, reducing drying time by 30–60% compared to open-sun drying while improving moisture uniformity, nutrient retention, and microbial safety. Beyond technical performance, controlled solar drying contributes to shelf-life extension, value addition, rural income generation, and low-carbon food processing. Unlike existing solar drying system reviews that primarily focus on commercially cultivated crops, this review uniquely synthesizes controlled solar drying for NUVs in arid ecosystems, integrating performance metrics, quality preservation, and sustainability within a broader food security framework.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From Past Insights to Future Pathways: A Process-Engineering Perspective on Refractance Window Drying","authors":"Harsh Dadhaneeya,&nbsp;Sanket Balasaheb Kokane,&nbsp;Sophia Chanu Warepam,&nbsp;Divya Arora,&nbsp;Prabhat K. Nema","doi":"10.1007/s12393-026-09436-x","DOIUrl":"10.1007/s12393-026-09436-x","url":null,"abstract":"<div>\u0000 \u0000 <p>The proactive drying technology called refractance window drying (RWD) has the ability to convert fragmented slices of fruits and vegetables, liquid food, pulp and other biomaterials into edible leathers, flakes, or powders. The aim of this review is to systematically analyze RWD research using quantitative analysis and qualitative analysis to identify trends and research gaps. This systematic review integrates quantitative and qualitative approaches, wherein the quantitative component was conducted using R Studio and VOSviewer software to perform bibliometric mapping and network visualization while the qualitative component was based on an in-depth true case study to provide practical and contextual insights. For the quantitative analysis, the Scopus database was used to retrieve publications from 2014 to 2024, based on the key search term “Refractance Window Drying” appearing in the article titles. Quantitative analysis was conducted on 141 publications sourced from 63 different sources. Finding of the quantitative analysis revealed that the 28.73% yearly growth rate of publications; journal ‘Drying Technology’ is the dominant journal and India prominently leading at 96 publications in this field. Qualitative analysis findings revealed that in the last ten years research has primarily focused on mathematical modeling and comparison. Based on quantitative and qualitative analysis, this review unveils some key research gaps in the RWD field, which includes the limited advancements in design and hybridization, insufficient application of advanced modeling tools, underexplored membrane material science, and limited food safety assessment of RW dried products, particularly concerning potential microplastic migration.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 2","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147560178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in IQF Applied to Fruits and Vegetables: Fundamentals, Numerical Models and Process Innovations","authors":"Luiggui Hernández-Sihuas,&nbsp;Ismael Palomino-Lozano,&nbsp;Francis Yupanqui-Ormeño,&nbsp;Roxanna T. Chávez-Llerena,&nbsp;Antonieta Mojo-Quisani,&nbsp;Raúl Comettant-Rabanal","doi":"10.1007/s12393-025-09432-7","DOIUrl":"10.1007/s12393-025-09432-7","url":null,"abstract":"<div>\u0000 \u0000 <p>Freezing is an essential unit operation for food preservation and gives rise to the industrial technique known as individual quick freezing (IQF), which uses high air flow rates, as well as some novel variants under two-phase immersion of the cooling medium and hybrid spray systems to quicken the process at lower cost. IQF applied to fruits and vegetables (F&amp;V) is key to maintaining the nutrients and sensory properties of foods, reducing the formation of large ice crystals compared to conventional freezing. This review article highlights the performance of IQF and describes: (i) the individual quick freezing technique applied in F&amp;V and its novel variants, (ii) explains its different systems, mechanisms and parameters for its application and (iii) evaluated numerical models based on the main transport phenomena based on Fourier’s law, Planck’s law and some previously established dimensionless numbers to determine the heat and mass transfer, as well as the freezing times in F&amp;V using IQF technology. Finally, several applications are described together with their advantages.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147340114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Food Contaminants Detection by Novel Responsive Gate Sensors: Strategies, Materials and Applications","authors":"Jun-Hu Cheng,&nbsp;Chunfeng Zhang,&nbsp;Liyan Zhang,&nbsp;Qijun Wang,&nbsp;Yuandong Lin,&nbsp;Da-Wen Sun","doi":"10.1007/s12393-025-09430-9","DOIUrl":"10.1007/s12393-025-09430-9","url":null,"abstract":"<div><p>Food contaminants pose a major threat to public health, underscoring the need for rapid, simple, and high-sensitivity analytical methods. Responsive gating strategies have emerged as a promising approach due to their ability to selectively release or bind signal-transducing substances in response to specific stimuli, generating detectable signals for accurate identification of contaminants. Recent advances have enabled the integration of these strategies into novel biosensors, significantly improving food safety monitoring. This review highlights the underlying principles of responsive gate systems, the materials used in their construction, and their application in detecting mycotoxins, foodborne pathogens, pesticide residues, antibiotics, and heavy metals. These sensors offer key advantages such as ease of use, exceptional stability, sensitivity, and precision, supporting simultaneous measurement through multiple sensing mechanisms and broad target recognition through gatekeeper replacement. Furthermore, their compatibility with portable devices like pH meters and personal glucose meters facilitates real-time, on-site monitoring, advancing the development of practical tools for ensuring food safety.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147342837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Progress in Low-Moisture Food Decontamination Technologies: Critical Insights into Single and Combined Approaches and their Secondary Effects","authors":"Naim Kattour,&nbsp;Nicolas Louka,&nbsp;Joseph Yaghi,&nbsp;Espérance Debs","doi":"10.1007/s12393-025-09434-5","DOIUrl":"10.1007/s12393-025-09434-5","url":null,"abstract":"<div><p>The persistence of pathogenic microorganisms in low-moisture foods (LMFs) poses a public health concern, as they can survive under dry conditions and resist conventional heat treatments. Despite the fact that LMFs do not support microbial growth, outbreaks and recalls have demonstrated their vulnerability to contamination. Conventional decontamination methods, such as fumigation and thermal treatments, have been widely used; however, these techniques may lead to undesirable effects, including toxic residues in the former and nutrient loss and quality degradation in the latter. To address these challenges, a range of novel thermal and non-thermal technologies have been explored for their potential to inactivate pathogens in LMFs. This review provides a critical assessment of studies evaluating decontamination methods applied to LMFs, considering their microbial inactivation mechanisms, effectiveness, and impact on product quality properties. Comparisons between various technologies are drawn, highlighting their advantages and limitations. Additionally, the concept of hurdle technology, which involves the combination of multiple treatments to enhance microbial control while preserving food integrity, is discussed as a promising approach for improving LMF safety.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146027361","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":"Sustainable and Eco-Friendly Polymer Nanocomposites for Functional Food Packaging: From Material Design to Applications","authors":"A. Adeebpasha,&nbsp;A. B. Hemavathi,&nbsp;H. Umesh Hebbar,&nbsp;S. Bindya,&nbsp;Anirudh G. Patil,&nbsp;Gouri Patil","doi":"10.1007/s12393-025-09433-6","DOIUrl":"10.1007/s12393-025-09433-6","url":null,"abstract":"<div>\u0000 \u0000 <p>The extensive use of synthetic non-biodegradable plastics in food packaging has led to substantial environmental pollution. This has created an imperative need to develop sustainable and eco-friendly packaging materials capable of undergoing timely biodegradation. Biodegradable polymers such as polylactic acid, polyhydroxyalkanoates, polycaprolactone, polybutylene succinate, polybutylene adipate terephthalate, polyglycolic acid, starch, cellulose, gluten, gelatin and collagen show promise as potential alternatives to replace non-biodegradable plastics. However, enhancements in the properties of these biopolymers are obligatory to meet the demanding requirements of food packaging. In this regard, nanotechnology offers an exciting prospect to develop biopolymer-based nanocomposites with remarkable improvements in mechanical, thermal, barrier and functional properties through incorporation of nanoscale fillers. This review highlights recent advances based on sustainable polymer nanocomposite materials for functional food packaging applications. Additionally, it discusses the various challenges involved in commercialization of biopolymer along with a discussion on potential risks associated with certain fillers and strategies for safer material development. Taken together, this comprehensive review emphasizes the ongoing research and progress in the field of sustainable, biodegradable and eco-friendly polymer nanocomposites for food packing applications.</p>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146027360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in Innovative Processing Technologies for Barley Grass as a Functional Food Resource","authors":"Shiyu Zeng,&nbsp;Bo Wang,&nbsp;Yangyang He,&nbsp;Rongru Lin,&nbsp;Liling Yang,&nbsp;Weiqiao Lv,&nbsp;Hongwei Xiao","doi":"10.1007/s12393-025-09431-8","DOIUrl":"10.1007/s12393-025-09431-8","url":null,"abstract":"<div><p>In recent years, driven by demand for functional foods and ingredients, early-harvested barley grass has gained growing scientific attention for its nutritional value and bioactive compounds with potential health benefits. This review systematically summarizes current advancements in processing methods for barley grass, including drying, grinding, sterilization, extraction, and fermentation.It highlights innovative techniques such as freeze drying, ultra-fine grinding, non-thermal sterilization, and assisted extraction methods, as well as their effects on product quality, yield, and functional properties.The development of various barley grass-based products, such as powders, juices, and extracts, is also discussed, along with their applications in functional food formulations. Despite substantial progress, there are still challenges in scaling up processing technologies and enhancing product stability. This review offers academic and industrial researchers in barley grass functional food development a comprehensive reference, clarifying processing technology potential and limitations, guiding future innovations, and providing theoretical and technical support for resource development and agricultural product value enhancement.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"18 1","pages":""},"PeriodicalIF":7.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145983219","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}