Food and Bioproducts Processing最新文献_第3页

Techno-economic evaluation of synergistic pasteurization of apple juice using UV-A light and olive byproduct extract 紫外- a光与橄榄副产物提取物协同杀菌苹果汁的技术经济评价

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-31 DOI: 10.1016/j.fbp.2025.12.024

Yoonbin Kim , Christopher Simmons , Selina C. Wang , Nitin Nitin

Techno-economic analysis (TEA) of emerging technologies aids in establishing the economic benefits and technical feasibility of novel technologies. In this study, a techno-economic model was developed for a non-thermal synergistic pasteurization of apple juice based on a combination of UV-A light and aqueous extract derived from olive byproduct, and its comparison with conventional thermal pasteurization processes. A comparative TEA revealed that UV-A + OPE pasteurization could reduce ca. 30.2–38.3 % of direct-fixed capital (DFC) and ca. 19.5–23.9 % of annual operating costs (AOC) compared to conventional thermal pasteurization (low-temperature long-time [LTLT] and high-temperature short-time [HTST] pasteurization) at a production scale of 1000 kg/batch. In addition, UV-A + OPE pasteurization exhibited lower sensitivity to upscaling than HTST pasteurization, and ca. 27.4 % lower AOC was estimated at a production scale of 2000 kg/batch. These findings highlight the potential of UV-A + OPE pasteurization to enhance the economic sustainability of juice processing while ensuring the microbial safety of juice products. This study provides insights into developing a non-thermal pasteurization process using a synergistic combination of UV-A light and plant byproduct-derived extracts and evaluating its economic feasibility through a comparative TEA.

新兴技术的技术经济分析有助于确定新技术的经济效益和技术可行性。在这项研究中，基于橄榄副产品的UV-A光和水提取物的组合，建立了苹果汁非热协同巴氏杀菌的技术经济模型，并与传统的热巴氏杀菌工艺进行了比较。对比TEA显示，在1000 kg/批次的生产规模下，与传统的热巴氏灭菌（低温长时间[LTLT]和高温短时间[HTST]巴氏灭菌）相比，UV-A + OPE巴氏灭菌可降低直接固定资本（DFC）约30.2 - 38.3% %，年运营成本（AOC）约19.5 - 23.9% %。此外，UV-A + OPE巴氏灭菌对放大的敏感性低于HTST巴氏灭菌，在2000 kg/批次的生产规模下，AOC估计降低了27.4 %。这些发现强调了UV-A + OPE巴氏灭菌在确保果汁产品微生物安全的同时提高果汁加工的经济可持续性的潜力。本研究提供了利用UV-A光和植物副产品提取物的协同组合开发非热巴氏杀菌工艺的见解，并通过比较TEA评估其经济可行性。

{"title":"Techno-economic evaluation of synergistic pasteurization of apple juice using UV-A light and olive byproduct extract","authors":"Yoonbin Kim , Christopher Simmons , Selina C. Wang , Nitin Nitin","doi":"10.1016/j.fbp.2025.12.024","DOIUrl":"10.1016/j.fbp.2025.12.024","url":null,"abstract":"<div><div>Techno-economic analysis (TEA) of emerging technologies aids in establishing the economic benefits and technical feasibility of novel technologies. In this study, a techno-economic model was developed for a non-thermal synergistic pasteurization of apple juice based on a combination of UV-A light and aqueous extract derived from olive byproduct, and its comparison with conventional thermal pasteurization processes. A comparative TEA revealed that UV-A + OPE pasteurization could reduce ca. 30.2–38.3 % of direct-fixed capital (DFC) and ca. 19.5–23.9 % of annual operating costs (AOC) compared to conventional thermal pasteurization (low-temperature long-time [LTLT] and high-temperature short-time [HTST] pasteurization) at a production scale of 1000 kg/batch. In addition, UV-A + OPE pasteurization exhibited lower sensitivity to upscaling than HTST pasteurization, and ca. 27.4 % lower AOC was estimated at a production scale of 2000 kg/batch. These findings highlight the potential of UV-A + OPE pasteurization to enhance the economic sustainability of juice processing while ensuring the microbial safety of juice products. This study provides insights into developing a non-thermal pasteurization process using a synergistic combination of UV-A light and plant byproduct-derived extracts and evaluating its economic feasibility through a comparative TEA.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 116-125"},"PeriodicalIF":3.4,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939764","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

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-28 DOI: 10.1016/j.fbp.2025.12.023

Felicitas Aselmeyer, Wolfgang Augustin, Stephan Scholl

Micro structured equipment is prone to fouling and consequently micro components are often excluded as soon as fouling-prone fluids are present. With the availability of suitable cleaning strategies, the specific advantages of micro structured equipment could be exploited on a broader range. To investigate the transferability as well as differences and similarities of cleaning in macro and microscale components, cleaning tests of whey protein isolate based hydrogels are carried out in a flow channel with a one-dimensional micro structure. Initial results show the possibility of transferring well-established cleaning strategies from the macro to the microscale and allow the access to scaling-related phenomena. New methods were established such as the ability to quantify the changeable flow velocity during cleaning in microscale, as well as the quantification of the cleaning rate with temporal and local resolution via image analysis. The respective results are used for cleaning modelling with the model parameters serving as a criterion for tracking scaling-related phenomena. The geometry of a channel indicates a contrasting impact on cleaning performance, with regard to a reduction in channel height. Although a narrowing of the cross-flow section due to swelling of the hydrogels could lead to possible partial blockage, which significantly reduces cleaning rate, thus increases cleaning time. However, the narrowing of the cross-flow section also increases flow velocity and thus improves the cleaning rate, consequently leading to an improved cleaning performance.

微结构设备容易结垢，因此，一旦有容易结垢的流体存在，就经常排除微结构部件。随着合适的清洁策略的可用性，微结构设备的特定优势可以在更广泛的范围内被利用。为了研究宏观和微观组分的可转移性以及清洗的异同，在一维微观结构的流动通道中进行了乳清分离蛋白基水凝胶的清洗试验。初步结果表明，有可能将已建立的清洁策略从宏观转移到微观尺度，并允许访问与结垢相关的现象。建立了新的方法，如能够在微尺度上量化清洗过程中变化的流速，以及通过图像分析量化具有时间和局部分辨率的清洗速率。各自的结果用于清洁建模，模型参数作为跟踪缩放相关现象的标准。通道的几何形状表明对清洁性能的对比影响，关于通道高度的降低。虽然由于水凝胶膨胀导致的横流截面变窄可能导致部分堵塞，这大大降低了清洗速度，从而增加了清洗时间。然而，横流截面的缩小也增加了流速，从而提高了清洗速率，从而改善了清洗性能。

{"title":"Scaling-related phenomena during cleaning protein based soils in micro structured equipment","authors":"Felicitas Aselmeyer, Wolfgang Augustin, Stephan Scholl","doi":"10.1016/j.fbp.2025.12.023","DOIUrl":"10.1016/j.fbp.2025.12.023","url":null,"abstract":"<div><div>Micro structured equipment is prone to fouling and consequently micro components are often excluded as soon as fouling-prone fluids are present. With the availability of suitable cleaning strategies, the specific advantages of micro structured equipment could be exploited on a broader range. To investigate the transferability as well as differences and similarities of cleaning in macro and microscale components, cleaning tests of whey protein isolate based hydrogels are carried out in a flow channel with a one-dimensional micro structure. Initial results show the possibility of transferring well-established cleaning strategies from the macro to the microscale and allow the access to scaling-related phenomena. New methods were established such as the ability to quantify the changeable flow velocity during cleaning in microscale, as well as the quantification of the cleaning rate with temporal and local resolution via image analysis. The respective results are used for cleaning modelling with the model parameters serving as a criterion for tracking scaling-related phenomena. The geometry of a channel indicates a contrasting impact on cleaning performance, with regard to a reduction in channel height. Although a narrowing of the cross-flow section due to swelling of the hydrogels could lead to possible partial blockage, which significantly reduces cleaning rate, thus increases cleaning time. However, the narrowing of the cross-flow section also increases flow velocity and thus improves the cleaning rate, consequently leading to an improved cleaning performance.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 82-91"},"PeriodicalIF":3.4,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939717","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

Simulating and optimizing the performance of a pilot scale (115 L) vacuum steam pasteurizer using discrete element method analysis 用离散元法分析模拟和优化中试规模（115 L）真空蒸汽巴氏杀菌机的性能

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-27 DOI: 10.1016/j.fbp.2025.12.022

Marlon Galad, Niloy Sarker, Sulaymon Eshkabilov, Zhulu Lin, Ewumbua Monono

Preheating performance in vacuum steam pasteurizers (VSPs) is strongly governed by grain mixing behavior, which controls convective heat transfer and overall energy efficiency. Accurately simulating, designing, and operating effective mixing and heat‑transfer conditions under vacuum remains challenging. Therefore, this study integrates computational fluid dynamics and the discrete element method (CFD–DEM) to optimize the internal geometry and operating parameters of a pilot‑scale VSP chamber. Hard red spring wheat (HRSW) was selected as the model grain, and a spheropolyhedron representation was adopted to capture its faceted yet rounded morphology. The particle model was calibrated to match an experimental angle of repose of 23.4° using 50 corners, a corner smoothness of 0.2, and a rolling resistance of 0.35. A 3 ³ factorial DEM study evaluated the effects of baffle count (10, 15, 20), baffle angle (20°, 25°, 30°), and rotational speed (12, 18, 24 rpm) on particle distribution and unloading efficiency. The optimal configuration—10 baffles set at 20° and a rotational speed of 18 rpm—produced uniform particle dispersion and a 96.74 % unloading efficiency. Subsequent CFD–DEM coupling predicted that 50 kg of wheat would reach 45 °C after 6.5 min of preheating with hot air at 100 °C. A pilot chamber fabricated using the optimized geometry was experimentally validated, requiring 12 min to reach 45 °C and achieving a 94.98 % unloading efficiency. Together, the coupled simulations and prototype trials demonstrate improved thermal response and reduced preheating time relative to earlier designs. These findings highlight the value of DEM‑guided design optimization for enhancing heat‑transfer performance in VSP systems and provide a scalable framework for improving the pasteurization of low‑moisture food grains.

真空蒸汽巴氏杀菌机（VSPs）的预热性能受到颗粒混合行为的强烈影响，颗粒混合行为控制着对流传热和整体能量效率。准确地模拟，设计和操作有效的混合和传热条件下的真空仍然具有挑战性。因此，本研究将计算流体力学与离散元法（CFD-DEM）相结合，对中试规模VSP腔室的内部几何结构和运行参数进行优化。选择硬红春小麦（HRSW）作为模型谷物，采用球多面体表示来捕捉其多面而又圆的形态。对粒子模型进行校准，使其符合实验休止角23.4°，50个角，角平滑度为0.2，滚动阻力为0.35。一项3 ³ 因子DEM研究评估了挡板数量（10、15、20）、挡板角度（20°、25°、30°）和转速（12、18、24 rpm）对颗粒分布和卸载效率的影响。最佳配置为10个挡板，旋转角度为20°，转速为18 rpm，颗粒分散均匀，卸载效率为96.74 %。随后的CFD-DEM耦合预测，在100°C的热空气预热6.5 min后，50 kg小麦将达到45°C。实验验证了采用优化几何形状制造的先导室，需要12 min才能达到45°C，卸载效率为94.98 %。同时，耦合模拟和原型试验表明，与早期设计相比，热响应得到了改善，预热时间也缩短了。这些发现突出了DEM指导的设计优化在提高VSP系统传热性能方面的价值，并为改善低水分食品谷物的巴氏灭菌提供了可扩展的框架。

{"title":"Simulating and optimizing the performance of a pilot scale (115 L) vacuum steam pasteurizer using discrete element method analysis","authors":"Marlon Galad, Niloy Sarker, Sulaymon Eshkabilov, Zhulu Lin, Ewumbua Monono","doi":"10.1016/j.fbp.2025.12.022","DOIUrl":"10.1016/j.fbp.2025.12.022","url":null,"abstract":"<div><div>Preheating performance in vacuum steam pasteurizers (VSPs) is strongly governed by grain mixing behavior, which controls convective heat transfer and overall energy efficiency. Accurately simulating, designing, and operating effective mixing and heat‑transfer conditions under vacuum remains challenging. Therefore, this study integrates computational fluid dynamics and the discrete element method (CFD–DEM) to optimize the internal geometry and operating parameters of a pilot‑scale VSP chamber. Hard red spring wheat (HRSW) was selected as the model grain, and a spheropolyhedron representation was adopted to capture its faceted yet rounded morphology. The particle model was calibrated to match an experimental angle of repose of 23.4° using 50 corners, a corner smoothness of 0.2, and a rolling resistance of 0.35. A 3 ³ factorial DEM study evaluated the effects of baffle count (10, 15, 20), baffle angle (20°, 25°, 30°), and rotational speed (12, 18, 24 rpm) on particle distribution and unloading efficiency. The optimal configuration—10 baffles set at 20° and a rotational speed of 18 rpm—produced uniform particle dispersion and a 96.74 % unloading efficiency. Subsequent CFD–DEM coupling predicted that 50 kg of wheat would reach 45 °C after 6.5 min of preheating with hot air at 100 °C. A pilot chamber fabricated using the optimized geometry was experimentally validated, requiring 12 min to reach 45 °C and achieving a 94.98 % unloading efficiency. Together, the coupled simulations and prototype trials demonstrate improved thermal response and reduced preheating time relative to earlier designs. These findings highlight the value of DEM‑guided design optimization for enhancing heat‑transfer performance in VSP systems and provide a scalable framework for improving the pasteurization of low‑moisture food grains.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 92-103"},"PeriodicalIF":3.4,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939728","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

Impact of differently-shaped adjacent object on microwave heating uniformity and energy efficiency of multiple specimens 不同形状相邻物体对多试样微波加热均匀性和能量效率的影响

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-25 DOI: 10.1016/j.fbp.2025.12.021

Tianyi Su , Xingyun Gao , Yuanyuan Ma , Zhijun Zhang

Microwave heating is a widely used efficient heating method. However, processing multiple specimens in a microwave oven leads to distinct heating performance due to differences in their properties. In this study, a validated theoretical model incorporating electromagnetic fields, heat and mass transfer, and phase change was used to investigate the effects of sample properties, such as shape, volume, location, and material, on the heating performance of two-specimen combinations with different properties. Quantitative indices, including the coefficients of variation of the electric field (COVE) and temperature (COVT), the relative energy absorption ratio (ABR), and the average temperature, were employed to evaluate heating performance. The results indicated that ellipsoid- and sphere-shaped adjacent objects enhance energy absorption in the target specimen but result in less uniform electric and temperature distributions. When the target specimen was located on the left-hand side, increasing the volume of the adjacent object reduced the COVE of the target specimen in 73–86 % of the sample combinations. In contrast, when the target specimen was on the right-hand side, the COVE increased in 53 % of the combinations with increasing adjacent object volume. The target on the left-hand side tended to absorb more energy but exhibited poorer uniformity in electric and temperature distributions. Furthermore, during the initial heating period, the material of the target specimen had a more significant influence on heating performance than that of the adjacent object. This comprehensive analysis of specimen properties provides actionable guidance for designing two-sample combinations in microwave heating processes.

微波加热是一种应用广泛的高效加热方式。然而，在微波炉中处理多个样品，由于其性质的差异，导致不同的加热性能。在本研究中，我们建立了一个包含电磁场、传热传质和相变的理论模型，研究了样品的形状、体积、位置和材料等特性对具有不同特性的双试样组合的加热性能的影响。采用电场变化系数（COVE）和温度变化系数（COVT）、相对能量吸收比（ABR）和平均温度等定量指标评价加热性能。结果表明，椭球和球形相邻物体增强了靶试样的能量吸收，但导致电和温度分布不均匀。当目标样品位于左侧时，增加相邻物体的体积会使目标样品的COVE降低73-86 %的样品组合。相比之下，当目标标本位于右侧时，随着相邻物体体积的增加，COVE增加了53 %的组合。左手边的目标倾向于吸收更多的能量，但在电和温度分布上表现出较差的均匀性。此外，在初始加热阶段，目标试样的材料对加热性能的影响比相邻物体的影响更显著。这种对样品性质的综合分析为微波加热过程中设计双样品组合提供了可行的指导。

{"title":"Impact of differently-shaped adjacent object on microwave heating uniformity and energy efficiency of multiple specimens","authors":"Tianyi Su , Xingyun Gao , Yuanyuan Ma , Zhijun Zhang","doi":"10.1016/j.fbp.2025.12.021","DOIUrl":"10.1016/j.fbp.2025.12.021","url":null,"abstract":"<div><div>Microwave heating is a widely used efficient heating method. However, processing multiple specimens in a microwave oven leads to distinct heating performance due to differences in their properties. In this study, a validated theoretical model incorporating electromagnetic fields, heat and mass transfer, and phase change was used to investigate the effects of sample properties, such as shape, volume, location, and material, on the heating performance of two-specimen combinations with different properties. Quantitative indices, including the coefficients of variation of the electric field (COVE) and temperature (COVT), the relative energy absorption ratio (ABR), and the average temperature, were employed to evaluate heating performance. The results indicated that ellipsoid- and sphere-shaped adjacent objects enhance energy absorption in the target specimen but result in less uniform electric and temperature distributions. When the target specimen was located on the left-hand side, increasing the volume of the adjacent object reduced the COVE of the target specimen in 73–86 % of the sample combinations. In contrast, when the target specimen was on the right-hand side, the COVE increased in 53 % of the combinations with increasing adjacent object volume. The target on the left-hand side tended to absorb more energy but exhibited poorer uniformity in electric and temperature distributions. Furthermore, during the initial heating period, the material of the target specimen had a more significant influence on heating performance than that of the adjacent object. This comprehensive analysis of specimen properties provides actionable guidance for designing two-sample combinations in microwave heating processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 47-70"},"PeriodicalIF":3.4,"publicationDate":"2025-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881861","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

Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions 腌肉包装：塑料多材料和纸基解决方案的环境评估

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-20 DOI: 10.1016/j.fbp.2025.12.017

Anna Mengozzi , Paula Quinteiro , Francesca Bot , Marta Ferreira Dias , Fernando Reis , Emma Chiavaro

European policies target reduced packaging waste and increased recycling by 2030. While paper-based options offer potential recyclability, cured meats pose challenges due to the multi-material packaging required for their extended shelf-life. This study evaluates the environmental and economic sustainability of three packaging systems, i.e. plastic multi-material (MM), paper-based (PA) and a hybrid plastic and paper-based packaging (HY) for sliced cooked ham, considering both direct and indirect effects through the Life Cycle Assessment (LCA) methodology. The functional unit was one packaging unit containing 100 g of sliced cooked ham. The MM was the most environmentally sustainable overall, as its longer shelf-life reduced food waste. The HY system had the highest environmental impact, mainly due to its shorter shelf-life and the environmental burden of combining paper and plastic. Paper-based systems had a lower environmental impact when focusing solely on the packaging life cycle due to paper’s recyclability and lower production burden. Considering the techno-economic analysis (TEA) of the three packaging, while PA and HY systems delivered marginally lower direct unit costs than MM, it retained the smallest share of value lost as waste per gram (0.135 % (MM) vs 0.144 % (HY) and 0.177 % (PA)), confirming its higher economic robustness alongside its environmental lead. The study underscores the complexity of evaluating food packaging systems and highlights the importance of enhancing barrier properties in paper-based packaging to reduce waste. It advocates for a holistic design approach that prioritizes material selection, recyclability, and shelf-life extension, emphasizing that shelf-life is a critical factor in LCA.

欧洲的政策目标是到2030年减少包装废物并增加回收利用。虽然纸质产品具有潜在的可回收性，但腌肉由于需要多种材料包装才能延长保质期，因此面临挑战。本研究评估了三种包装系统的环境和经济可持续性，即塑料多材料（MM），纸基（PA）和混合塑料和纸基包装（HY），通过生命周期评估（LCA）方法考虑直接和间接影响。功能单元是一个包装单元，包含100 g切片熟火腿。总的来说，MM是最环保的，因为它的保质期更长，减少了食物浪费。HY系统的环境影响最大，主要是由于其保质期较短以及纸与塑料结合的环境负担。由于纸张的可回收性和较低的生产负担，当只关注包装生命周期时，基于纸张的系统对环境的影响较低。考虑到三种包装的技术经济分析（TEA），虽然PA和HY系统的直接单位成本略低于MM，但它保留了每克浪费的最小价值损失份额(0.135 % (MM) vs 0.144 % （HY）和0.177 % (PA))，证实了其更高的经济稳定性和环境领先地位。该研究强调了评估食品包装系统的复杂性，并强调了提高纸质包装的阻隔性能以减少浪费的重要性。它提倡整体设计方法，优先考虑材料选择，可回收性和保质期延长，强调保质期是LCA的关键因素。

{"title":"Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions","authors":"Anna Mengozzi , Paula Quinteiro , Francesca Bot , Marta Ferreira Dias , Fernando Reis , Emma Chiavaro","doi":"10.1016/j.fbp.2025.12.017","DOIUrl":"10.1016/j.fbp.2025.12.017","url":null,"abstract":"<div><div>European policies target reduced packaging waste and increased recycling by 2030. While paper-based options offer potential recyclability, cured meats pose challenges due to the multi-material packaging required for their extended shelf-life. This study evaluates the environmental and economic sustainability of three packaging systems, i.e. plastic multi-material (MM), paper-based (PA) and a hybrid plastic and paper-based packaging (HY) for sliced cooked ham, considering both direct and indirect effects through the Life Cycle Assessment (LCA) methodology. The functional unit was one packaging unit containing 100 g of sliced cooked ham. The MM was the most environmentally sustainable overall, as its longer shelf-life reduced food waste. The HY system had the highest environmental impact, mainly due to its shorter shelf-life and the environmental burden of combining paper and plastic. Paper-based systems had a lower environmental impact when focusing solely on the packaging life cycle due to paper’s recyclability and lower production burden. Considering the techno-economic analysis (TEA) of the three packaging, while PA and HY systems delivered marginally lower direct unit costs than MM, it retained the smallest share of value lost as waste per gram (0.135 % (MM) vs 0.144 % (HY) and 0.177 % (PA)), confirming its higher economic robustness alongside its environmental lead. The study underscores the complexity of evaluating food packaging systems and highlights the importance of enhancing barrier properties in paper-based packaging to reduce waste. It advocates for a holistic design approach that prioritizes material selection, recyclability, and shelf-life extension, emphasizing that shelf-life is a critical factor in LCA.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 37-46"},"PeriodicalIF":3.4,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839701","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

Recovery of sinapic acid from mustard bran enzymatic hydrolysate combining membrane filtration and adsorption chromatography 膜过滤-吸附色谱联合回收芥菜皮酶解液中的辛酸

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-20 DOI: 10.1016/j.fbp.2025.12.018

Ying Yan , Marwen Moussa , Morad Chadni , Abdouramane Dosso , Emilie Isidore , Violaine Athès , Claire Fargues

The purification of sinapic acid (SA) from mustard bran hydrolysate through a membrane filtration-adsorption chromatography combined process was developed in this work. Ultrafiltration (UF) treatment (UH030, 30 kDa, 1.4 bar) successfully removed 98 % proteins without influencing SA content. Nanofiltration (NF) treatment (NP010, 1 kDa, 10 bar) removed most solutes larger than 300 Da while allowing 85 % of SA to pass into the permeate. UF or NF alone resulted in 2–3 times increase in SA purity, yet neither process significantly increased the antioxidant activity of the hydrolysate. UF coupled with XAD16 adsorption concentrated SA by 13-fold and increased its purity 40-fold to 20 % w/w (74 % recovery). NF combined with adsorption concentrated SA by 17-fold and increased its purity 110-fold to 55 % w/w (60 % recovery). The purified fraction exhibited strong antioxidant activity. This work has demonstrated that the combined process of membrane filtration and adsorption chromatography is promising for the purification of SA from agro-industrial by-product streams.

研究了膜过滤-吸附色谱联合纯化芥菜皮水解液中辛酸的工艺。超滤（UF）处理（UH030, 30 kDa, 1.4 bar）成功去除98 %的蛋白质，而不影响SA含量。纳滤（NF）处理（NP010, 1 kDa, 10 bar）去除了大部分大于300 Da的溶质，同时允许85 %的SA进入渗透液。单独使用UF或NF可使SA纯度提高2-3倍，但两种处理均不能显著提高水解产物的抗氧化活性。UF偶联XAD16吸附SA浓度提高13倍，纯度提高40倍，达到20 % w/w（回收率为74 %）。NF与浓缩的SA结合，其纯度提高了17倍，达到55 % w/w（回收率60 %），提高了110倍。纯化后的部分具有较强的抗氧化活性。研究结果表明，膜过滤和吸附色谱相结合的方法是纯化农工副产物中SA的有效方法。

{"title":"Recovery of sinapic acid from mustard bran enzymatic hydrolysate combining membrane filtration and adsorption chromatography","authors":"Ying Yan , Marwen Moussa , Morad Chadni , Abdouramane Dosso , Emilie Isidore , Violaine Athès , Claire Fargues","doi":"10.1016/j.fbp.2025.12.018","DOIUrl":"10.1016/j.fbp.2025.12.018","url":null,"abstract":"<div><div>The purification of sinapic acid (SA) from mustard bran hydrolysate through a membrane filtration-adsorption chromatography combined process was developed in this work. Ultrafiltration (UF) treatment (UH030, 30 kDa, 1.4 bar) successfully removed 98 % proteins without influencing SA content. Nanofiltration (NF) treatment (NP010, 1 kDa, 10 bar) removed most solutes larger than 300 Da while allowing 85 % of SA to pass into the permeate. UF or NF alone resulted in 2–3 times increase in SA purity, yet neither process significantly increased the antioxidant activity of the hydrolysate. UF coupled with XAD16 adsorption concentrated SA by 13-fold and increased its purity 40-fold to 20 % w/w (74 % recovery). NF combined with adsorption concentrated SA by 17-fold and increased its purity 110-fold to 55 % w/w (60 % recovery). The purified fraction exhibited strong antioxidant activity. This work has demonstrated that the combined process of membrane filtration and adsorption chromatography is promising for the purification of SA from agro-industrial by-product streams.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 104-115"},"PeriodicalIF":3.4,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939716","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

CFD-investigation of suspension-based pigs in chocolate processing plants 巧克力加工厂悬浮型猪的cfd调查

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-19 DOI: 10.1016/j.fbp.2025.12.016

Christian Golla , Tobias Hanisch , Christiane Drechsel , Susann Zahn , Marc Mauermann

In chocolate processing plants, cleaning with water-based cleaning agents is not possible since when in contact with water, sugar and milk powder within the chocolate agglomerate which causes blocking of the plants. Common elastomere-based cleaning pigs pose the risk of contaminating through abrasion and have specific design requirements. Research is now focusing on using highly concentrated sugar-in-oil suspensions as flexible cleaning pigs. The rheology of these suspensions is complex, allowing for various compositions. This study presents a simulative pre-design of these pigs using the volume-of-fluid method, targeting challenging components like L-bow pipes and continuous expansions. Simulations systematically varied the rheological properties of the pig-suspension in terms of the Bingham number (

1 0^{- 3}

–

1 0^{2}

) and the Reynolds number (

1 0^{- 4}

–

1 0^{1}

). The massflows investigated were

90, 180, 360 kg/h

. Strong shear-thinning behavior emerged as crucial for creating cohesive pigs with effective cleaning capabilities. No correlation with yield stress was found when the pig was flowable, although values in range

2 – 2000 Pa

were investigated. The tested parameter combinations did not achieve satisfactory contour adaptivity for pigs during continuous expansion. The resulting residual soil layers on the walls and the proportion of soil in the outlet mass flow were up to

50 %

lower than in the reference rinsing process.

在巧克力加工厂，不可能使用水基清洗剂进行清洁，因为它会与巧克力团块中的水、糖和奶粉接触，从而导致工厂堵塞。常见的弹性体清洁清管器存在磨损污染的风险，并且有特定的设计要求。目前的研究重点是使用高度浓缩的油中糖悬浮液作为灵活的清洁猪。这些悬浮液的流变性是复杂的，允许各种成分。本研究采用流体体积法对这些清管器进行了模拟预设计，主要针对l型管和连续膨胀等具有挑战性的部件。模拟系统地改变了猪悬液在宾汉姆数（10−3-102）和雷诺数（10−4-101）方面的流变特性。所研究的质量流量分别为90,180,360kg/h。强大的剪切减薄行为对于创造具有有效清洁能力的粘性猪至关重要。尽管在2-2000Pa范围内进行了研究，但在猪可流动时，没有发现屈服应力与屈服应力的相关性。试验参数组合对猪在连续膨胀过程中的轮廓自适应效果不理想。所得的壁面残留土层和出口质量流中土壤的比例比参考冲洗过程降低了50%。

{"title":"CFD-investigation of suspension-based pigs in chocolate processing plants","authors":"Christian Golla , Tobias Hanisch , Christiane Drechsel , Susann Zahn , Marc Mauermann","doi":"10.1016/j.fbp.2025.12.016","DOIUrl":"10.1016/j.fbp.2025.12.016","url":null,"abstract":"<div><div>In chocolate processing plants, cleaning with water-based cleaning agents is not possible since when in contact with water, sugar and milk powder within the chocolate agglomerate which causes blocking of the plants. Common elastomere-based cleaning pigs pose the risk of contaminating through abrasion and have specific design requirements. Research is now focusing on using highly concentrated sugar-in-oil suspensions as flexible cleaning pigs. The rheology of these suspensions is complex, allowing for various compositions. This study presents a simulative pre-design of these pigs using the volume-of-fluid method, targeting challenging components like L-bow pipes and continuous expansions. Simulations systematically varied the rheological properties of the pig-suspension in terms of the Bingham number (<span><math><mrow><mn>1</mn><msup><mrow><mn>0</mn></mrow><mrow><mo>−</mo><mn>3</mn></mrow></msup></mrow></math></span>–<span><math><mrow><mn>1</mn><msup><mrow><mn>0</mn></mrow><mrow><mn>2</mn></mrow></msup></mrow></math></span>) and the Reynolds number (<span><math><mrow><mn>1</mn><msup><mrow><mn>0</mn></mrow><mrow><mo>−</mo><mn>4</mn></mrow></msup></mrow></math></span>–<span><math><mrow><mn>1</mn><msup><mrow><mn>0</mn></mrow><mrow><mn>1</mn></mrow></msup></mrow></math></span>). The massflows investigated were <span><math><mrow><mn>90</mn><mo>,</mo><mspace></mspace><mn>180</mn><mo>,</mo><mspace></mspace><mn>360</mn><mspace></mspace><mtext>kg/h</mtext></mrow></math></span>. Strong shear-thinning behavior emerged as crucial for creating cohesive pigs with effective cleaning capabilities. No correlation with yield stress was found when the pig was flowable, although values in range <span><math><mrow><mn>2</mn><mtext>–</mtext><mn>2000</mn><mspace></mspace><mtext>Pa</mtext></mrow></math></span> were investigated. The tested parameter combinations did not achieve satisfactory contour adaptivity for pigs during continuous expansion. The resulting residual soil layers on the walls and the proportion of soil in the outlet mass flow were up to <span><math><mrow><mtext>50</mtext><mspace></mspace><mtext>%</mtext></mrow></math></span> lower than in the reference rinsing process.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 1-23"},"PeriodicalIF":3.4,"publicationDate":"2025-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145808518","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

Establishment and parameter calibration of hazelnut crushing modeling based on DEM 基于DEM的榛子破碎模型的建立及参数标定

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-16 DOI: 10.1016/j.fbp.2025.12.013

Chun Wang , Hailin Kui , Jindai Liu , Zizheng Hu , Xiangyu Liu

In the hazelnut shelling process, issues such as low shelling efficiency and high kernel breakage rate occur due to inappropriate mechanical structure design, working parameter settings, and difficulties in observing the dynamic response characteristics of hazelnuts. Discrete Element Method (DEM) simulation can effectively address these challenges, with simulation model accuracy being crucial. This study established a hollow hazelnut model based on the virtual-physical surface conversion method, Bonding V2 and Meta-Particle model. Contact and bonding parameters of hazelnuts were calibrated through repose tests and uniaxial compression tests using the steepest climbing test and Box-Behnken test. Results showed that when restitution coefficient between hazelnuts was 0.249, static friction coefficient was 0.346, and rolling friction coefficient was 0.018, the relative error of repose angle was only 2.52 %. When normal stiffness per unit area was 4.013 × 10¹² N/m³, shear stiffness per unit area was 4.144 × 10¹² N/m³, normal strength was 2.402 × 10⁹ Pa, shear strength was 4.353 × 10⁸ Pa, and bonded disk scale was 0.869, the relative error of fracture force was 1.48 % and stiffness relative error was 1.27 %. The established model and calibrated parameters accurately reflected the contact and mechanical properties of hazelnuts, providing theoretical support for structural optimization of hazelnut shelling machinery.

在榛子脱壳过程中，由于机械结构设计不合理、工作参数设置不合理、难以观察到榛子的动态响应特性等原因，存在脱壳效率低、果仁破碎率高等问题。离散元法（DEM）仿真可以有效地解决这些挑战，仿真模型的准确性至关重要。本研究基于虚拟-物理表面转换方法、Bonding V2和Meta-Particle模型建立了空心榛子模型。采用最陡爬坡试验和Box-Behnken试验，通过静息试验和单轴压缩试验标定榛子的接触参数和粘结参数。结果表明，当榛子间恢复系数为0.249，静摩擦系数为0.346，滚动摩擦系数为0.018时，休止角的相对误差仅为2.52 %。当正常的单位面积上的刚度是4.013 × 1012 N / m3,单位面积上的剪切刚度是4.144 × 1012 N / m3,正常强度为2.402 × 109 Pa,剪切强度为4.353 × 108 Pa和保税磁盘规模为0.869,断裂力的相对误差为1.48 %和刚度相对误差为1.27 %。所建立的模型和标定参数准确反映了榛子的接触和力学性能，为榛子脱壳机械的结构优化提供了理论支持。

{"title":"Establishment and parameter calibration of hazelnut crushing modeling based on DEM","authors":"Chun Wang , Hailin Kui , Jindai Liu , Zizheng Hu , Xiangyu Liu","doi":"10.1016/j.fbp.2025.12.013","DOIUrl":"10.1016/j.fbp.2025.12.013","url":null,"abstract":"<div><div>In the hazelnut shelling process, issues such as low shelling efficiency and high kernel breakage rate occur due to inappropriate mechanical structure design, working parameter settings, and difficulties in observing the dynamic response characteristics of hazelnuts. Discrete Element Method (DEM) simulation can effectively address these challenges, with simulation model accuracy being crucial. This study established a hollow hazelnut model based on the virtual-physical surface conversion method, Bonding V2 and Meta-Particle model. Contact and bonding parameters of hazelnuts were calibrated through repose tests and uniaxial compression tests using the steepest climbing test and Box-Behnken test. Results showed that when restitution coefficient between hazelnuts was 0.249, static friction coefficient was 0.346, and rolling friction coefficient was 0.018, the relative error of repose angle was only 2.52 %. When normal stiffness per unit area was 4.013 × 10<sup>12</sup> N/m<sup>3</sup>, shear stiffness per unit area was 4.144 × 10<sup>12</sup> N/m<sup>3</sup>, normal strength was 2.402 × 10<sup>9</sup> Pa, shear strength was 4.353 × 10<sup>8</sup> Pa, and bonded disk scale was 0.869, the relative error of fracture force was 1.48 % and stiffness relative error was 1.27 %. The established model and calibrated parameters accurately reflected the contact and mechanical properties of hazelnuts, providing theoretical support for structural optimization of hazelnut shelling machinery.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"156 ","pages":"Pages 24-36"},"PeriodicalIF":3.4,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839700","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

Enzymatic dispersion of pseudomonad biofilms grown at psychrotrophic temperature 在冷养温度下生长的假单胞菌生物膜的酶分散

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-13 DOI: 10.1016/j.fbp.2025.12.015

Srinithi Muthuraman, Jon Palmer, Steve Flint

Pseudomonads are robust biofilm formers in psychrotrophic temperatures, which can cause spoilage in dairy, poultry, and meat processing. This study screened eleven isolates for the biofilm-forming ability using the Congo Red Assay (CRA) and the crystal violet assay. Two isolates, 3SM and 20SM, showed significantly higher EPS production, cellulose synthesis and cell count at 4ºC and were selected for the enzymatic dispersion. Mature biofilms formed on the stainless-steel surface for 72 h at 4°C were treated with laboratory enzymes (Proteinase-K, Cellulase, and DNase I) and commercial enzymes (formulated cleaners, EnduroZyme, DualZyme, and TriZyme). Compared to laboratory enzymes, commercial enzymes were efficient in dispersing the biofilms (EnduroZyme- 62 %, DualZyme- 42 %, and TriZyme-32 % of biofilm removal), which was confirmed by cell counts, crystal violet assay, and microscopic observations. However, none of the treatments resulted in complete biofilm dispersion. These findings highlight the resilience of psychrotrophic pseudomonad biofilms and underscore the need for improved enzymatic strategies tailored for cold-chain environments.

假单胞菌在嗜冷性温度下是健壮的生物膜形成者，可导致乳制品、家禽和肉类加工中的腐败。本研究利用刚果红法（CRA）和结晶紫法对11株菌株进行了生物膜形成能力的筛选。在4ºC条件下，3SM和20SM两株菌株的EPS产量、纤维素合成和细胞计数均显著提高，并被选择用于酶解分散。用实验室酶（蛋白酶- k、纤维素酶和dna酶I）和商业酶（配方清洁剂、EnduroZyme、DualZyme和TriZyme）处理在不锈钢表面形成72 h的成熟生物膜。与实验室酶相比，商业酶对生物膜的分散效率更高（EnduroZyme- 62% %,DualZyme- 42% %，trizyme - 32% %的生物膜去除率），这是通过细胞数量、结晶紫实验和显微镜观察证实的。然而，没有一种处理能使生物膜完全分散。这些发现强调了精神营养假单胞菌生物膜的弹性，并强调了为冷链环境量身定制改进酶策略的必要性。

{"title":"Enzymatic dispersion of pseudomonad biofilms grown at psychrotrophic temperature","authors":"Srinithi Muthuraman, Jon Palmer, Steve Flint","doi":"10.1016/j.fbp.2025.12.015","DOIUrl":"10.1016/j.fbp.2025.12.015","url":null,"abstract":"<div><div>Pseudomonads are robust biofilm formers in psychrotrophic temperatures, which can cause spoilage in dairy, poultry, and meat processing. This study screened eleven isolates for the biofilm-forming ability using the Congo Red Assay (CRA) and the crystal violet assay. Two isolates, 3SM and 20SM, showed significantly higher EPS production, cellulose synthesis and cell count at 4ºC and were selected for the enzymatic dispersion. Mature biofilms formed on the stainless-steel surface for 72 h at 4°C were treated with laboratory enzymes (Proteinase-K, Cellulase, and DNase I) and commercial enzymes (formulated cleaners, EnduroZyme, DualZyme, and TriZyme). Compared to laboratory enzymes, commercial enzymes were efficient in dispersing the biofilms (EnduroZyme- 62 %, DualZyme- 42 %, and TriZyme-32 % of biofilm removal), which was confirmed by cell counts, crystal violet assay, and microscopic observations. However, none of the treatments resulted in complete biofilm dispersion. These findings highlight the resilience of psychrotrophic pseudomonad biofilms and underscore the need for improved enzymatic strategies tailored for cold-chain environments.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 179-188"},"PeriodicalIF":3.4,"publicationDate":"2025-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787754","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

Innovative cleaning system with movable cavitation nozzle based on the hunting behaviour of the pistol shrimp 创新的清洁系统，可移动的空化喷嘴，基于手枪虾的狩猎行为

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2025-12-12 DOI: 10.1016/j.fbp.2025.12.012

R. Murcek , E. Fuchs , J.F. Mauer , M. Finster , M. Mauermann

Submersion-based cleaning methods such as ultrasonic cleaning and pressure flooding are frequently used in industrial cleaning processes. Nevertheless, these approaches exhibit limitations in effectively cleaning difficult-to-reach areas, including holes and grooves, necessitating enhanced methods to improve cleaning performance in such regions. A fluid injector based on the bionic model of the pistol shrimp was developed to generate cavitation jets and it was used for industry-related experimental studies. For this purpose, spot and surface cleaning tests were carried out for flat and complex geometries with a food test model soil. In particular, the influence of the nozzle distance to the surface, the variation of the pulsation parameters and the influence of swelling on cleaning were taken into account. The results were compared with conventional ultrasonic cleaning, whereby it was shown that better cleaning and higher efficiency can be achieved by using immerged cavitation jets. A significant cleaning effect on the surface was measurable up to a nozzle distance of 20 mm. Furthermore, the cleaning time for flat test plates (100 mm×100 mm) could be reduced by more than half compared to conventional ultrasonic cleaning. Nevertheless, it also showed that the new system is only able to clean complex geometries such as drill holes to a limited extent.

超声波清洗和压力驱油等淹没式清洗方法是工业清洗过程中经常使用的方法。然而，这些方法在有效清洁难以到达的区域（包括孔和凹槽）方面表现出局限性，需要改进方法来提高这些区域的清洁性能。基于手枪虾的仿生模型，研制了一种能够产生空化射流的流体喷射器，并将其用于工业相关的实验研究。为此，用食品试验模型土壤对平面和复杂几何形状进行了斑点和表面清洁试验。特别考虑了喷嘴与表面距离的影响、脉动参数的变化以及膨胀对清洗的影响。结果表明，与常规超声清洗相比，浸入式空化射流清洗效果更好，清洗效率更高。可测量到喷嘴距离为20 mm的表面上的显著清洁效果。此外，与传统的超声波清洗相比，平板测试板（100 mm×100 mm）的清洗时间可以减少一半以上。然而，它也表明，新系统只能在有限的范围内清洁复杂的几何形状，如钻孔。

{"title":"Innovative cleaning system with movable cavitation nozzle based on the hunting behaviour of the pistol shrimp","authors":"R. Murcek , E. Fuchs , J.F. Mauer , M. Finster , M. Mauermann","doi":"10.1016/j.fbp.2025.12.012","DOIUrl":"10.1016/j.fbp.2025.12.012","url":null,"abstract":"<div><div>Submersion-based cleaning methods such as ultrasonic cleaning and pressure flooding are frequently used in industrial cleaning processes. Nevertheless, these approaches exhibit limitations in effectively cleaning difficult-to-reach areas, including holes and grooves, necessitating enhanced methods to improve cleaning performance in such regions. A fluid injector based on the bionic model of the pistol shrimp was developed to generate cavitation jets and it was used for industry-related experimental studies. For this purpose, spot and surface cleaning tests were carried out for flat and complex geometries with a food test model soil. In particular, the influence of the nozzle distance to the surface, the variation of the pulsation parameters and the influence of swelling on cleaning were taken into account. The results were compared with conventional ultrasonic cleaning, whereby it was shown that better cleaning and higher efficiency can be achieved by using immerged cavitation jets. A significant cleaning effect on the surface was measurable up to a nozzle distance of 20 mm. Furthermore, the cleaning time for flat test plates (100 mm×100 mm) could be reduced by more than half compared to conventional ultrasonic cleaning. Nevertheless, it also showed that the new system is only able to clean complex geometries such as drill holes to a limited extent.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 189-195"},"PeriodicalIF":3.4,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145787753","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