Food Engineering Reviews最新文献_第7页

Markers and Mechanisms of Deterioration Reactions in Dairy Products 乳制品中变质反应的标志和机制

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-01-18 DOI: 10.1007/s12393-023-09331-9

Xiaoxue Fan, Cunfang Wang, Ming Cheng, Haitao Wei, Xingming Gao, Mengjia Ma, Xipeng Wang, Zhenghao Li

{"title":"Markers and Mechanisms of Deterioration Reactions in Dairy Products","authors":"Xiaoxue Fan, Cunfang Wang, Ming Cheng, Haitao Wei, Xingming Gao, Mengjia Ma, Xipeng Wang, 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}

引用次数: 1

Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products 高光谱成像与多变量分析相结合用于海产品化学、生物和物理特性的有效预测

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-01-03 DOI: 10.1007/s12393-022-09327-x

Azfar Ismail, Dong-Gyun Yim, Ghiseok Kim, Cheorun Jo

{"title":"Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products","authors":"Azfar Ismail, Dong-Gyun Yim, Ghiseok Kim, 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}

引用次数: 2

The Application of Cold Plasma Technology in Low-Moisture Foods 冷等离子体技术在低水分食品中的应用

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2023-01-03 DOI: 10.1007/s12393-022-09329-9

Wei Rao, Yeqing Li, Harleen Dhaliwal, Mengmeng Feng, Qisen Xiang, M. S. Roopesh, Daodong Pan, Lihui Du

{"title":"The Application of Cold Plasma Technology in Low-Moisture Foods","authors":"Wei Rao, Yeqing Li, Harleen Dhaliwal, Mengmeng Feng, Qisen Xiang, M. S. Roopesh, Daodong Pan, 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}

引用次数: 6

Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality 水果和蔬菜的热和非热辅助干燥。基本原理和作用在物理化学性质和产品质量

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-12-27 DOI: 10.1007/s12393-022-09326-y

Isaac Duah Boateng

{"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}

引用次数: 4

Empirical Models of Sigmoid and Non-Sigmoid Hydration and Moisture Sorption Curves s型和非s型水化吸湿曲线的经验模型

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-12-22 DOI: 10.1007/s12393-022-09328-w

Micha Peleg

引用次数: 0

Fully Probabilistic Microbial Inactivation Models: the Markov Chain Reconstruction from Experimental Survival Ratios 全概率微生物失活模型:基于实验存活率的马尔可夫链重构

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-11-04 DOI: 10.1007/s12393-022-09325-z

Micha Peleg

{"title":"Fully Probabilistic Microbial Inactivation Models: the Markov Chain Reconstruction from Experimental Survival Ratios","authors":"Micha Peleg","doi":"10.1007/s12393-022-09325-z","DOIUrl":"10.1007/s12393-022-09325-z","url":null,"abstract":"<div><p>During microbial inactivation by a lethal agent (ignoring damage/injury, recovery from damage/injury, etc.), an individual spore or cell can be either viable/alive and countable, or already inactivated/dead and uncountable. But since we only count the survivors’ total number at successive times, the fates of the individual microbes remain unknown. This makes the process probabilistic and creates the need for a stochastic model to describe it. The familiar continuous deterministic models such as the loglinear or Weibullian, which are only applicable to large populations, can be viewed as the mathematical limits of underlying discrete stochastic models. When the targeted microbial population is initially small, its survival curve is inherently irregular and irreproducible. But when the targeted population is large, its survival curve is initially smooth and reproducible but inevitably becomes irregular and irreproducible as the number of survivors diminishes. Perhaps the most important difference between the deterministic loglinear model, or the Weibullian with a shape factor > 1, and their fully stochastic versions is that the latter predict complete elimination of the targeted microbe in a realistic finite time. A stochastic survival model is derived from the individual microbes’ Markov chains (or trees) and the character of the underlying survival probability rate’s time-dependence. Various types of such dependencies are presented, and their different manifestations in the stochastic survival curves shapes are demonstrated. Also discussed are ways to extract (estimate) the stochastic model’s parameters from the regular and reproducible part of static experimental survival data, which in some cases requires unconventional regression techniques.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"1 - 14"},"PeriodicalIF":6.6,"publicationDate":"2022-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09325-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4185889","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: 2

QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries 食品和与食品相关的生物技术产业中多元方法的最新进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-10-24 DOI: 10.1007/s12393-022-09324-0

Christian H. Pérez-Beltrán, Ana M. Jiménez-Carvelo, Anabel Torrente-López, Natalia A. Navas, Luis Cuadros-Rodríguez

{"title":"QbD/PAT—State of the Art of Multivariate Methodologies in Food and Food-Related Biotech Industries","authors":"Christian H. Pérez-Beltrán, Ana M. Jiménez-Carvelo, Anabel Torrente-López, Natalia A. Navas, Luis Cuadros-Rodríguez","doi":"10.1007/s12393-022-09324-0","DOIUrl":"10.1007/s12393-022-09324-0","url":null,"abstract":"<div><p>Several investigations have been made at lab scale considering the quality by design (QbD) and process analytical technology (PAT) approaches. Nonetheless, such applications have been focused on the analyzers or multivariate tools used at small scales. This comprehensive review presents the state of the art of both QbD and PAT. In addition, the key historical events since 1940 which have influenced the development of the QbD/PAT system are also highlighted. Moreover, the application of the recommended PAT tool of <i>multivariate tools for design</i>, <i>data acquisition</i>, <i>and analysis</i> (design of experiments, multivariate data analysis, and multivariate process control) is revised for the food and food-related biotechnology industries and describes the applications reported over the last 20 years. On this subject, only 34 studies were found in literature whose relation was close with both industries at industrial or pilot plant scales; a description of each of them focusing on multivariate tools is presented. Finally, some conclusions and future perspectives on this topic are given, with the aim of initiating a change in the field.\u0000</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"24 - 40"},"PeriodicalIF":6.6,"publicationDate":"2022-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09324-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4948737","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: 1

Designs, Performance and Economic Feasibility of Domestic Solar Dryers 家用太阳能烘干机的设计、性能和经济可行性

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-10-20 DOI: 10.1007/s12393-022-09323-1

Shimpy, Mahesh Kumar, Anil Kumar

{"title":"Designs, Performance and Economic Feasibility of Domestic Solar Dryers","authors":"Shimpy, Mahesh Kumar, Anil Kumar","doi":"10.1007/s12393-022-09323-1","DOIUrl":"10.1007/s12393-022-09323-1","url":null,"abstract":"<div><p>Present article is an overview of available solar drying technologies developed for small rural agricultural farms emphasizing domestic applications. A huge amount (about 61%) of perishable items gets wasted annually at the household level due to lack of awareness, negligence, improper handling, and inadequate storage facilities. Domestic solar dryers are reviewed and presented under the categories of natural and forced convection modes. The maximum attainable temperature inside the drying chamber under natural and forced convection mode is observed 98.6 and 78.1 °C, respectively. Thermal efficiency of solar dryers varies from 5.16 to 64.36% for the drying of various commodities. Natural convection solar dryers are appropriate for rural and undeveloped areas due to simple design and lower capital and electrical requirements. In comparison, forced convection solar dryers are more attractive due to better performance, higher drying rate, and lower drying time for high moisture content products. The designs of indirect and mixed-mode solar dryers seem very rare in the area of domestic solar drying. Solar dryers have potential to reduce the conventional drying cost by 50% and improve the return by 30%.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"156 - 186"},"PeriodicalIF":6.6,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-022-09323-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5105472","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: 9

Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods 用基本方法研究无麸质面团体系的线性和非线性流变特性

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-09-16 DOI: 10.1007/s12393-022-09321-3

Gamze Yazar, Ilkem Demirkesen

{"title":"Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods","authors":"Gamze Yazar, Ilkem Demirkesen","doi":"10.1007/s12393-022-09321-3","DOIUrl":"10.1007/s12393-022-09321-3","url":null,"abstract":"<div><p>Gluten forms a continuous protein network that helps to retain gas produced by yeast fermentation and oven rise. Therefore, gluten-free baked products have poor quality in terms of volume, texture, and shelf life. As a result, manufacturing high-quality gluten-free baked products has become one of the most difficult challenges for manufacturers, cereal technologists, and scientists. Rheological testing of dough has been widely used to predict baked product quality and to adjust processing parameters in the manufacturing of gluten-free baked products. Linear viscoelastic properties are mostly determined by Small Amplitude Oscillatory Shear (SAOS) tests, which provide information without disturbing the 3-D structure of dough significantly, while characterization of the viscoelastic behavior of dough in the non-linear region using fundamental methods such as large amplitude oscillatory shear (LAOS), creep-recovery, and lubricated squeezing flow tests provide a more detailed understanding of dough’s viscoelastic response under large deformations. As dough processing involves small and large deformations, characterization of the linear and non-linear rheological properties of gluten-free dough systems might provide a deeper insight into baked product quality. Therefore, the aim of this review was to bring a detailed summary of the viscoelastic properties of gluten-free dough systems probed by fundamental rheological testing methods both in the linear and non-linear regions and their correlations with baked product quality, while providing an overview of the impact of ingredients on viscoelastic properties.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"15 1","pages":"56 - 85"},"PeriodicalIF":6.6,"publicationDate":"2022-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4666198","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: 7

Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain 食品供应链中的机器学习和高光谱成像研究进展

IF 6.6 2区农林科学

Food Engineering Reviews Pub Date : 2022-09-06 DOI: 10.1007/s12393-022-09322-2

Zhilong Kang, Yuchen Zhao, Lei Chen, Yanju Guo, Qingshuang Mu, Shenyi Wang

{"title":"Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain","authors":"Zhilong Kang, Yuchen Zhao, Lei Chen, Yanju Guo, Qingshuang Mu, Shenyi Wang","doi":"10.1007/s12393-022-09322-2","DOIUrl":"10.1007/s12393-022-09322-2","url":null,"abstract":"<div><p>Food quality and safety are the essential hot issues of social concern. In recent years, there has been a growing demand for real-time food information, and non-destructive testing is gradually replacing traditional manual sensory testing and chemical analysis methods with lagging and destructive effects and has strong potential for application in the food supply chain. With the maturity and development of computer science and spectroscopic techniques, machine learning and hyperspectral imaging (HSI) have been widely demonstrated as efficient detection techniques that can be applied to rapidly evaluate sensory characteristics and quality attributes of food products nondestructively and efficiently. This paper first briefly described the basic concepts of hyperspectral imaging and machine learning, including the imaging process of HSI, the type of algorithms contained in machine learning, and the data processing flow. Secondly, this paper provided an objective and comprehensive overview of the current applications of machine learning and HSI in the food supply chain for sorting, packaging, transportation, storage, and sales, based on the state-of-art literature from 2017 to 2022. Finally, the potential of the technology is further discussed to provide optimized ideas for practical application.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"14 4","pages":"596 - 616"},"PeriodicalIF":6.6,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4279402","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: 5