Food Engineering Reviews最新文献_第4页

The Application of Optical Nondestructive Testing for Fresh Berry Fruits 光学无损检测在新鲜浆果检测中的应用

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-08-18 DOI: 10.1007/s12393-023-09353-3

Zhujun Chen, Juan Wang, Xuan Liu, Yuhong Gu, Zhenhui Ren

{"title":"The Application of Optical Nondestructive Testing for Fresh Berry Fruits","authors":"Zhujun Chen, Juan Wang, Xuan Liu, Yuhong Gu, Zhenhui Ren","doi":"10.1007/s12393-023-09353-3","DOIUrl":"10.1007/s12393-023-09353-3","url":null,"abstract":"<div><p>Berry fruits are highly nutritious and possess therapeutic properties, making them popular in various markets including fresh fruit, food, beauty, medical, and health. As people’s quality of life continues to improve, the demand for berry fruits is increasing. As a result, farmers must prioritize the quality of berry fruits while also increasing production. In the realm of quality control, berry fruit detection holds great significance. However, traditional detection methods are plagued with major drawbacks such as destructiveness, high cost, and a long detection time. Fortunately, nondestructive testing technology has rapidly developed due to its nondamaging, efficient, and versatile advantages. This method can complete various detection projects and meet the diverse detection requirements of orchard supervision. This paper provides a review of the use of nondestructive testing technology in various types of berry fruits and highlights the progress made in optical nondestructive testing technology for identifying these fruits, as well as detecting their external and internal quality. This article summarizes and analyzes the challenges encountered by nondestructive testing in the same field of berry fruits and explores the potential development directions of nondestructive testing technology in the field. The findings of the study can offer valuable insights and reference for the intelligent management of berry orchards and the enhancement of the berry market system.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 1","pages":"85 - 115"},"PeriodicalIF":5.3,"publicationDate":"2023-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42218180","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

Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk 咖啡上的樱桃:咖啡果肉和果皮的增值

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-08-09 DOI: 10.1007/s12393-023-09352-4

Evelin Král, Jakob L. Rukov, Ana C. Mendes

引用次数: 0

An In-Depth Analysis of Various Technologies Used for Mushroom Drying 蘑菇干燥各种工艺的深入分析

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-07-07 DOI: 10.1007/s12393-023-09351-5

Chitesh Kumar, Manpreet Singh, Ruchika Zalpouri, Preetinder Kaur

{"title":"An In-Depth Analysis of Various Technologies Used for Mushroom Drying","authors":"Chitesh Kumar, Manpreet Singh, Ruchika Zalpouri, Preetinder Kaur","doi":"10.1007/s12393-023-09351-5","DOIUrl":"10.1007/s12393-023-09351-5","url":null,"abstract":"<div><p>The possible health advantages and abundance of physiologically active substances in mushrooms make them a prized food. To preserve mushrooms and extend their shelf life, drying is a commonly used method. This paper seeks to investigate various mushroom drying methods and analyze their impact on the physicochemical properties of mushrooms. When mushrooms are dried, the chemical and physical characteristics of the product change, potentially losing nutrients and changing in texture and flavor. To ascertain their effect on the quality of the mushrooms, it is crucial to research the various drying systems. The goal of this review is to analyze and assess the various drying methods for mushrooms, namely, solar drying, hot air drying, microwave drying, infrared drying, vacuum drying, osmotic drying, ultrasound-assisted drying, freeze drying, and electrohydrodynamic drying. The article also attempts to examine how these techniques affect the physicochemical properties of mushrooms that have been identified by numerous studies. According to the records, freeze-dried mushrooms exhibited superior preservation of texture and higher levels of antioxidants compared to hot air-dried and sun-dried mushrooms. On the other hand, microwave-dried mushrooms had greater amounts of total phenolic compounds and antioxidant activity but lower levels of vitamin C compared to hot air-dried mushrooms. Therefore, it is essential to consider the impact of the drying method on the nutritional and sensory properties of the mushrooms to ensure that the final product meets the desired standards.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"491 - 524"},"PeriodicalIF":6.6,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4301357","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

Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants 提高高产植物初榨橄榄油提取效率的物理技术进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-07-07 DOI: 10.1007/s12393-023-09347-1

Pablo Juliano, Mohamed A. Fouad M. Gaber, Roberto Romaniello, Antonia Tamborrino, Antonio Berardi, Alessandro Leone

{"title":"Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants","authors":"Pablo Juliano, Mohamed A. Fouad M. Gaber, Roberto Romaniello, Antonia Tamborrino, Antonio Berardi, Alessandro Leone","doi":"10.1007/s12393-023-09347-1","DOIUrl":"10.1007/s12393-023-09347-1","url":null,"abstract":"<div><p>The olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency. Studies have validated such technologies at industrial scale in medium-sized olive oil factories. These physical technological interventions are aimed to achieve at least one of the following outcomes: (a) higher EVOO throughput by implementing a continuous uniform-heating process alternative to semi-batch malaxation, (b) increase the recovery of EVOO, and (c) enhance the phenolic content in olive oil. The present work identifies the status of what is presently achievable with these physical interventions. A systematic comparison across recent studies was conducted in factories processing beyond 1 T h<sup>−1</sup> olive paste. Technologies used in these studies include heat exchangers, microwaves (MW), ultrasound (US), megasonics (MS), and pulsed electric fields (PEF) individually or in combination.</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":"15 4","pages":"625 - 642"},"PeriodicalIF":6.6,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09347-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45208093","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

Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications 食品工业中的多效蒸发器：基础、设计、模拟、控制和应用

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-06-21 DOI: 10.1007/s12393-023-09350-6

Christian O. Díaz-Ovalle, Seid Mahdi Jafari

引用次数: 1

Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards 消除生物和化学食品危害的冷等离子体技术的价值

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2023-06-20 DOI: 10.1007/s12393-023-09348-0

Negar Ravash, Javad Hesari, Ehsan Feizollahi, Harleen Kaur Dhaliwal, M. S. Roopesh

{"title":"Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards","authors":"Negar Ravash, Javad Hesari, Ehsan Feizollahi, Harleen Kaur Dhaliwal, M. S. Roopesh","doi":"10.1007/s12393-023-09348-0","DOIUrl":"10.1007/s12393-023-09348-0","url":null,"abstract":"<p>The importance of addressing food safety is undeniable in today’s globalized food industry. Conventional thermal treatments negatively affect the nutritional and quality attributes of foods. Recently, non-thermal processing technologies have drawn much attention from the food industry and food research communities. Empirical data is available on the effectiveness of cold plasma, an emerging non-thermal technology, for eliminating chemical and biological hazards. This review aims to provide an overview of the impact of cold plasma on the major food hazards, including bacteria, bacterial spores, fungi, fungal spores, biofilms, viruses, mycotoxins, pesticides, and allergens. Cold plasma can effectively eliminate food hazards described above due to its numerous stress factors, including reactive oxygen/nitrogen species, charged particles, neutral or excited atoms and molecules, high energetic electrons, ultraviolet radiation, and electromagnetic fields. The oxidation, structural alteration, and destruction of cell components, dissociation of chemical bonds of mycotoxins as well as pesticides, and structural modification of allergens are the main inhibitory mechanisms of cold plasma. In several cases, nutritional and sensory attributes of cold plasma-treated foods were reported to be remained intact, and their shelf lives were extended. The factors affecting the decontamination efficacy of cold plasma are the treatment conditions, type of treated substrate, and the contaminants’ characteristics.\u0000</p>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 1","pages":"22 - 58"},"PeriodicalIF":5.3,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09348-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49568096","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

Vanishing Water: Rescuing the Neglected Food Resource 消失的水：拯救被忽视的食物资源

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-06-10 DOI: 10.1007/s12393-023-09349-z

Dietrich Knorr, Mary Ann Augustin

{"title":"Vanishing Water: Rescuing the Neglected Food Resource","authors":"Dietrich Knorr, Mary Ann Augustin","doi":"10.1007/s12393-023-09349-z","DOIUrl":"10.1007/s12393-023-09349-z","url":null,"abstract":"<div><p>The annual global amount of water consumed to produce food ranges from 600,000 to 2.5 million liters per capita depending on food habits and food waste generation. Humans need approximately 2–3 L of water daily to maintain health, but only 0.01% of the world’s water is drinkable. Food supplies cannot be generated without land, water, and energy use. The current use of water for production of food is most concerning and requires immediate and increased awareness. Minimal attention has been devoted to the increasing water scarcity and loss of drinking water. Food waste also contains water and therefore also adds to water scarcity that is affecting almost 4 billion people. We summarize the human need of water, its significance for life and for the production, processing, and consumption of foods. This review includes an examination of the history of water; the unique properties of water for sustaining life; water for food production including agriculture, horticulture, and mariculture; the properties of water exploited in food processing; water scarcity due to water demands exceeding availability or access; and its consequences for our world. Means to reduce water scarcity, including using water treatment and promoting change of human habits, are discussed. The future of water and the recommendations for action are proposed for decreasing water scarcity and reducing water use during food production, food processing, food preparation, and consumption.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 4","pages":"609 - 624"},"PeriodicalIF":6.6,"publicationDate":"2023-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-023-09349-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41507849","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

Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices 膜技术在果汁澄清浓缩中的最新进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-06-10 DOI: 10.1007/s12393-023-09346-2

Rosalam Sarbatly, Jamilah Sariau, Duduku Krishnaiah

{"title":"Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices","authors":"Rosalam Sarbatly, Jamilah Sariau, Duduku Krishnaiah","doi":"10.1007/s12393-023-09346-2","DOIUrl":"10.1007/s12393-023-09346-2","url":null,"abstract":"<div><p>Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"420 - 437"},"PeriodicalIF":6.6,"publicationDate":"2023-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4423047","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: 1

On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation 不使用WLF方程模拟温度对生物聚合物和食品玻璃化转变的影响

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-05-30 DOI: 10.1007/s12393-023-09345-3

Micha Peleg

{"title":"On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation","authors":"Micha Peleg","doi":"10.1007/s12393-023-09345-3","DOIUrl":"10.1007/s12393-023-09345-3","url":null,"abstract":"<div><p>Traditionally, the effect of temperature on the rate of biochemical reactions and biological processes in foods, and on the mechanical properties of biopolymers including foods, has been described by the Arrhenius equation which has a single adjustable parameter, namely the “energy of activation.” During the last three decades, this model has been frequently replaced by the WLF equation, borrowed from Polymer Science, which has two adjustable parameters and hence better fit to experimental data. It is demonstrated that the WLF model (and hence also the VTF model) is identical to an expanded version of the Arrhenius equation where the absolute temperature is replaced by an adjustable reference temperature. Both versions imply that the curve describing a process or reaction’s rate rise with temperature or the viscosity or modulus drop with temperature must have the same characteristic upper concavity above and below the glass transition temperature, <i>T</i><sub>g</sub>, however it is defined and determined. Nevertheless, at least some reported experimental data recorded at or around the transition regime suggest otherwise and in certain cases even show concavity direction inversion. The mathematical description of such relationships requires different kinds of temperature-dependence models, and two such alternatives are described. Also suggested are two different ways to present the temperature as a dimensionless independent variable which enables to lump and compare different transition patterns in the same graph. The described approach is purely formalistic; no fit considerations are invoked and neither model is claimed to be exclusive.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 3","pages":"381 - 392"},"PeriodicalIF":6.6,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5161428","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

Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety 基于led的障碍技术在提高食品安全中的应用进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-05-02 DOI: 10.1007/s12393-023-09344-4

Xinpeng Yu, Ziqian Zhang, Zhuo Jiang, Qianwang Zheng

引用次数: 1