Simultaneous optimization approach for UV-C radiator to enhance mechanical properties of semi-finished potato tuber (Innovator) for extended storage period

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-11-10 DOI:10.1016/j.fbp.2024.11.002

Addis Lemessa Jembere , Tomasz Jakubowski

{"title":"Simultaneous optimization approach for UV-C radiator to enhance mechanical properties of semi-finished potato tuber (Innovator) for extended storage period","authors":"Addis Lemessa Jembere , Tomasz Jakubowski","doi":"10.1016/j.fbp.2024.11.002","DOIUrl":null,"url":null,"abstract":"<div><div>The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15–45mJ/cm<sup>2</sup>, storage period (3–9d), and distance from the light (40–80 cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ∼40.5mJ/cm<sup>2</sup>, 7 days, and 48 cm granting a 756 N, 6.7 N, and 9 N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm<sup>2</sup>. Also, a similar granular structure was observed from the morphologies.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 36-48"},"PeriodicalIF":3.5000,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524002244","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15–45mJ/cm², storage period (3–9d), and distance from the light (40–80 cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ∼40.5mJ/cm², 7 days, and 48 cm granting a 756 N, 6.7 N, and 9 N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm². Also, a similar granular structure was observed from the morphologies.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

紫外线辐射器的同步优化方法，以提高半成品马铃薯块茎（创新者）的机械性能，延长贮藏期

表面处理技术的效果在很大程度上取决于尺寸和操作参数。紫外线-C 作为一种常用的表面处理技术，需要进行微调以实现半成品的最大储存性。因此，本研究采用了多目标函数的同步优化方法，以获得辐照过程中变量的最佳组合（剂量（15-45mJ/cm2）、贮藏期（3-9d）和光照距离（40-80 cm）），从而保持马铃薯块茎半成品的特性，延长其贮藏寿命。最佳值出现在 ∼40.5mJ/cm2、7 天和 48 厘米处，抗压、抗弯和抗切割力分别为 756 N、6.7 N 和 9 N。利用傅立叶变换红外光谱和扫描电镜分析进一步深入研究了表面功能，结果发现在 30mJ/cm2 和 45mJ/cm2 的辐照下，样品的光谱组成相似，但吸收峰有所移动。此外，从形态上也观察到类似的颗粒结构。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.