Food Engineering Reviews最新文献

{"title":"Monitoring Visual Properties of Food in Real Time During Food Drying","authors":"Anthony C. Iheonye,&nbsp;Vijaya Raghavan,&nbsp;Frank P. Ferrie,&nbsp;Valérie Orsat,&nbsp;Yvan Gariepy","doi":"10.1007/s12393-023-09334-6","DOIUrl":"10.1007/s12393-023-09334-6","url":null,"abstract":"<div><p>Annually\u0000, one-third of the food produced globally is lost or wasted. A considerable portion of global food waste comprises dry foods that are rejected due to their unattractive appearance. One effective technique to solve this problem is by developing dryers that consistently produce dry foods that are visually appealing and have a long shelf life. The beating heart of such dryers is a computer vision (CV) system that monitors the visual attributes of the food, in real time, during the drying process. Unfortunately, there are currently no real-time CV systems for monitoring the visual attributes of food during fluidized bed drying. This setback is linked to figure-ground separation challenges encountered while segmenting real-time images of the food. Sadly, when current CV systems are used to monitor visual attributes of food during fluidized bed drying, these CV systems fail miserably because they are not designed to account for three major dryer-dependent determinants—the layout, the state and pattern of motion, and the behavior of food materials within the image captured during fluidized bed drying. To solve this lingering problem, this paper reviewed various computer vision systems based on the three determinants. This study revealed that input images for the different CV systems can be categorized as being either static-type images or chaotic-type images. The CV systems were grouped into “Static-input offline CV systems,” “Static-input online CV systems,” and “Chaotic-input online CV systems.” Building on the insight gained while reviewing the three classes of CV systems, two novel AI-driven solutions for monitoring visual attributes of food, in real time, during fluidized bed drying were proposed. The first solution was a “two-pass” deep learning system that predicts visual attributes from segmented results. While the second solution was a “single-pass” deep learning system that by-passes the segmentation step, thus saving computational cost. When such AI-driven solutions are merged with a control system and then integrated with fluidized bed dryers, this union could open the gateway to intelligent drying, where dryers consistently produce high-quality dry foods. By extension, consistency in product quality could reduce global food losses and waste significantly.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 2","pages":"242 - 260"},"PeriodicalIF":6.6,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4819901","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":"Separation Technologies for Whey Protein Fractionation","authors":"George Q. Chen,&nbsp;Yiran Qu,&nbsp;Sally L. Gras,&nbsp;Sandra E. Kentish","doi":"10.1007/s12393-022-09330-2","DOIUrl":"10.1007/s12393-022-09330-2","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><p>\u0000Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.</p></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"438 - 465"},"PeriodicalIF":6.6,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09330-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4535913","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":"On the Development of Emulsion Destabilization Technologies for Dairy Industry","authors":"Ahmed M. Al-Jumaily,&nbsp;Ata Meshkinzar,&nbsp;Laura M. P. Torres","doi":"10.1007/s12393-023-09336-4","DOIUrl":"10.1007/s12393-023-09336-4","url":null,"abstract":"<div><p>Separation of two fluids or particles from an emulsion is a fundamental process in many applications such as creaming of milk in dairy sector and extraction of various oils (avocado oil, palm oil, etc.) among many others. The aim of this paper is to elaborate on the development of various methods and technologies employed for the separation process including gravity, chemical, and centrifugation as well as the newer acoustic separation technology. Influential parameters affecting the performance, advantages, and disadvantages for each method will be discussed and compared. Various transducer configurations and corresponding experimental set-ups and operating parameters are also examined for acoustic separation. Accordingly, the future trend is proposed for introducing new transducer configurations to diminish or preferably eliminate the current disadvantages and barriers and to improve the separation process performance.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 2","pages":"215 - 229"},"PeriodicalIF":6.6,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09336-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4417995","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":"Recent Advances in the Drying Process of Grains","authors":"Kabiru Ayobami Jimoh,&nbsp;Norhashila Hashim,&nbsp;Rosnah Shamsudin,&nbsp;Hasfalina Che Man,&nbsp;Mahirah Jahari,&nbsp;Daniel I. Onwude","doi":"10.1007/s12393-023-09333-7","DOIUrl":"10.1007/s12393-023-09333-7","url":null,"abstract":"<div><p>Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying kinetics is governed by the heat and mass transfer process between the grain and the environment. Incomplete, improper and over-drying are crucial to the grain quality and negatively influence the acceptance of the grain by the consumers. Dried grain moisture content is a critical factor for developing grain drying systems and selecting optimal performance by researchers and the grain processing industry. Many grain drying technologies such as fluidised bed dryers, fixed bed dryers, infrared dryers, microwave dryers, vacuum dryers and freeze dryers have been used in recent years. To improve the drying process of grain, researchers have combined some drying technologies such as microwave + hot air, infrared + hot air and microwave + a fluidised bed dryer. Also, they introduce some treatments such as ultrasound dielectric and dehumidification. These methods enhance the dryer performance, such as higher moisture removal, reduced processing time, higher energy efficiency and nutrient retention. Therefore, this review focused on the drying conditions, time, energy consumption, nutrient retention and cost associated with the reduction of moisture content in grain to a suitable safe level for further processing and storage.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"548 - 576"},"PeriodicalIF":6.6,"publicationDate":"2023-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09333-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4653134","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":"Application of Graphical Optimization, Desirability, and Multiple Response Functions in the Extraction of Food Bioactive Compounds","authors":"Isaac Duah Boateng","doi":"10.1007/s12393-023-09339-1","DOIUrl":"10.1007/s12393-023-09339-1","url":null,"abstract":"<div><p>Currently, statistical experimental design is employed as a quality control method to produce excellent products at the lowest possible cost in food processing, speeding up the process of developing new foods, cutting down costs associated with research, easing the process of moving food products from the research and development stage to the manufacturing stage, and troubleshooting manufacturing issues. In the extraction of bioactive compounds from food, the optimization procedure becomes more straightforward as the optimum conditions of the numerous evaluated responses converge to a similar section. However, the problem becomes more complicated when the optimum values for each response go further apart, making it harder to discover settings that satisfy all of them simultaneously. Using a mathematical function, multiple responses can be integrated into a single one in another manner. The generated response surface enables the calculation of optimum values for extraction parameter, which fulfills all responses whenever possible. Hence, this article reviewed multiple responses, desirability function, and graphical optimization solutions employed to extract food bioactive compounds in the last decade. These techniques’ benefits, drawbacks, potentials, and applications were discussed, including some of their uses in the extraction of bioactive compounds. This will help to address the actual mathematical and statistical issues that arise during the multiple response extraction of food bioactive compounds.\u0000</p><h3>Graphical Abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 2","pages":"309 - 328"},"PeriodicalIF":6.6,"publicationDate":"2023-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4575189","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":"Performance Assessment and Modeling Techniques for Domestic Solar Dryers","authors":"Shimpy,&nbsp;Mahesh Kumar,&nbsp;Anil Kumar","doi":"10.1007/s12393-023-09335-5","DOIUrl":"10.1007/s12393-023-09335-5","url":null,"abstract":"<div><p>Solar dryers have always been criticized for their lower performances. There are numerous ways to define the performance of a solar drying system such as thermal performance, drying kinetics, environmental aspects, economic evaluations, and quality of the dried product. Different modeling techniques have also been developed to design and analyze solar dryers and drying processes. This article presents a systematic, comprehensive, and state-of-the-art overview of various performance indicators and modeling techniques used for the evaluation and analysis of solar dryers, especially domestic and low cost solar dryers. Environmental analysis has severe global implications, and product quality is one of the biggest concerns of consumers. But the environmental impact and product quality assessments for domestic solar dryers are observed to be rarely reported in the literature. The use of modeling techniques in solar drying has changed the way of analyzing any thermal system. Here, an attempt is made to establish an overall assessment criterion for domestic solar dryers and to give a one-stop solution for researchers and users around the world.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"525 - 547"},"PeriodicalIF":6.6,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5176673","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":"Markers and Mechanisms of Deterioration Reactions in Dairy Products","authors":"Xiaoxue Fan,&nbsp;Cunfang Wang,&nbsp;Ming Cheng,&nbsp;Haitao Wei,&nbsp;Xingming Gao,&nbsp;Mengjia Ma,&nbsp;Xipeng Wang,&nbsp;Zhenghao Li","doi":"10.1007/s12393-023-09331-9","DOIUrl":"10.1007/s12393-023-09331-9","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><p>Dairy products, such as liquid, powdered, and fermented milk, provide an excellent source of nutrition and constitute part of a well-balanced diet. However, measures to prevent the deterioration of the quality of dairy products during thermal treatment and storage are lacking at present. Deterioration of milk quality is primarily related to reactions of oxidation, hydrolysis, and Maillard reaction. While multiple studies have focused on the factors influencing the deterioration of dairy products during processing and storage, systematic analysis of the underlying mechanisms is essential to improve our overall understanding of the process. This report presents a structured overview of the mechanisms and markers associated with deterioration reactions in marketed dairy products. The overall impacts of deterioration reactions on the quality and flavor of dairy products are additionally reviewed. Furthermore, potential markers of deterioration reactions and future development directions of the dairy industry are discussed, with a view to providing a reference for the quality and safety guarantee of dairy products.</p><h3>Graphical Abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 2","pages":"230 - 241"},"PeriodicalIF":6.6,"publicationDate":"2023-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4720043","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":"Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products","authors":"Azfar Ismail,&nbsp;Dong-Gyun Yim,&nbsp;Ghiseok Kim,&nbsp;Cheorun Jo","doi":"10.1007/s12393-022-09327-x","DOIUrl":"10.1007/s12393-022-09327-x","url":null,"abstract":"<div><p>Quality evaluation of seafood is essential for consumer satisfaction. Hyperspectral imaging (HSI) has been introduced in the seafood industry for assessing seafood quality, safety, authenticity, and adulteration whilst maintaining sample integrity. However, there is limited information on multivariate analyses applied using the HSI for seafood quality. This review presents a comprehensive summary of the existing published research to describe the application of HSI coupled with multivariate analyses of seafood products. Applications of multivariate analyses for map distribution, spectral selection, and data extraction of the HSI system in the seafood industry are highlighted. Trends and challenges using HSI in the seafood industry are also discussed in this review. As a rapid and non-destructive tool, HSI technology shows great potential for evaluating the quality of seafood products by on-line or at-line detection. The ability to provide spatial and spectral information coupled with multivariate analyses makes the HSI system broadly in the seafood industry. Deep learning performed by artificial intelligence is a great solution recently for data classification of hyperspectral imaging with a shift-invariant feature of seafood products. HSI systems fitted with multivariate analyses software could be eased in the large-scale seafood industry to determine the chemical, biological, and physical quality traits of seafood products.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"41 - 55"},"PeriodicalIF":6.6,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4121699","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":"The Application of Cold Plasma Technology in Low-Moisture Foods","authors":"Wei Rao,&nbsp;Yeqing Li,&nbsp;Harleen Dhaliwal,&nbsp;Mengmeng Feng,&nbsp;Qisen Xiang,&nbsp;M. S. Roopesh,&nbsp;Daodong Pan,&nbsp;Lihui Du","doi":"10.1007/s12393-022-09329-9","DOIUrl":"10.1007/s12393-022-09329-9","url":null,"abstract":"<div><p>Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods. Cold plasma treatment has been a promising novel technology in the food processing industry due to its advantages in safety, efficiency, versatility, and environmentally friendly nature. It has shown various capabilities on safety and quality control in low-moisture foods. This paper comprehensively reviewed the application of cold plasma in low-moisture foods, including inactivation of microorganisms, degradation of mycotoxins, influences on the quality of low-moisture foods, and promotion of seed germination. Cold plasma can inactivate the pathogenic microorganisms on the surface of low-moisture foods, by generating active species, ultraviolet radiation, and electric fields, which helps to extend the shelf life of foods while having minimal impact on food quality. Cold plasma technology is also an effective approach to detoxify mycotoxin-contaminated low-moisture foods by degrading various mycotoxins. With the manipulation of parameters for cold plasma generation, target functional properties of food products may be obtained. In addition, the application of cold plasma in seed germination is promising and could be of great significance to the global food crisis. This review also suggests that more systematic studies are needed to employ cold plasma in the low-moisture foods industry for selected applications.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"86 - 112"},"PeriodicalIF":6.6,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4123289","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":"Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality","authors":"Isaac Duah Boateng","doi":"10.1007/s12393-022-09326-y","DOIUrl":"10.1007/s12393-022-09326-y","url":null,"abstract":"<div><p>Fruits and vegetables are essential for overall human health and nutrition, and there is a high quest for fruits and vegetables of superior quality. Nonetheless, the preservation of fruit is still challenging due to the high moisture content. Pretreatments have assisted fruit and vegetable drying in improving shelf-life and maintaining quality. However, conventional pretreatments affect the physicochemical properties and product qualities. Therefore, thermal and nonthermal pretreatments followed by drying have been researched to improve and enhance fruits and vegetables’ physicochemical properties. This article evaluates sequential thermal (ohmic, electrohydrodynamic, infrared, etc.) or  nonthermal (high-pressure processing, ultrasonic, pulsed-electric field, etc.) pretreatment technologies and drying in the last 5 years, underscoring their efficiency in augmenting the product qualities of fruits and vegetables. In addition, details of nonthermal and thermal pretreatment technologies are explained, and their success stories, drawbacks, and future studies on improving these technologies are provided. Besides, the safety evaluations of various pretreatments are also delved in. Finally, it is recommended that the next 5 years of research should also explore pulsed light, manothermosonication, ultraviolet light, oscillating magnetic field, thermosonication, and ionization radiation pretreatment to augment dried fruits and vegetables’ product qualities and physicochemical properties. This will help better comprehend the impact of emerging technologies on fruits and vegetables’ physicochemical properties.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"113 - 155"},"PeriodicalIF":6.6,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5039192","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}