Food and Bioproducts Processing最新文献_第5页

Fouling and cleaning studies of a plant-based beverage using quartz crystal microbalance with dissipation (QCM-D) 用耗散石英晶体微天平（QCM-D）研究植物饮料的污垢和清洁

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.fbp.2026.01.019

M. Joshi , R. Kamath , H. Huellemeier , D.R. Heldman

Cleaning plays a crucial role in the daily operation and maintenance of food processing equipment, especially after fouling has occurred. Fouling, which is the accumulation of deposits on heat transfer surfaces, notably occurs during the thermal processing of beverages. The consumer demand for milk-alternatives has increased the prevalence and processing of plant-based beverages, but advancements in scientific research on these beverages have been limited. The objective of this work was to study the fouling of an oat-based beverage and evaluate the removal of the fouling deposits using an industrially relevant clean-in-place (CIP) protocol with QCM-D at temperatures of 65, 75 and 85 °C. The results indicated the rate of fouling and the mass of the fouling deposit increased with an increase in temperature and flow rate. The ΔDissipation/ΔFrequency (ΔD/ΔF) ratio of the fouling deposits for the oat-based beverage were compared with the ΔD/ΔF ratios of a 100 % skim milk (SM) and skim milk:pea-protein (SM:PP) blended beverages to evaluate differences in the viscoelastic nature (e.g., rigidity) of the deposits due to component differences in the model fouling solutions. For SM and SM:PP blends, the ΔD/ΔF ratio increased as the proportion of pea protein decreased, indicating that milk proteins contributed to greater rigidity in the fouling layer. During cleaning with an alkaline solution (i.e., NaOH), the removal behaviour of fouling deposits from a SM:PP beverage was similar to the removal of fouling deposits from SM, whereas the oat beverage showed different interactions with NaOH which were described by an increase in the ΔD/ΔF ratio highlighting a soft foulant layer. These findings highlight the need to investigate the suitability of NaOH as a cleaning agent for the removal of fouling deposits from oat-based beverages. Overall, approaching CIP with a ‘one-size-fits-all’ methodology, as has classically been the case for in the dairy industry, may not be optimal for the new market of milk-alternatives.

清洗在食品加工设备的日常操作和维护中起着至关重要的作用，特别是在发生污垢之后。结垢是指在传热表面积聚的沉积物，主要发生在饮料的热加工过程中。消费者对牛奶替代品的需求增加了植物性饮料的流行和加工，但对这些饮料的科学研究进展有限。这项工作的目的是研究一种燕麦饮料的污垢，并使用工业相关的就地清洁（CIP）方案，在65、75和85°C的温度下评估QCM-D去除污垢沉积物的效果。结果表明，随着温度和流量的增加，结垢速率和积垢质量增大。将燕麦饮料的污垢沉积物的ΔDissipation/ΔFrequency （ΔD/ΔF）比率与100% %脱脂牛奶（SM）和脱脂牛奶：豌豆蛋白（SM:PP）混合饮料的ΔD/ΔF比率进行比较，以评估由于模型污垢溶液成分差异而导致沉积物粘弹性（例如刚性）的差异。对于SM和SM:PP共混物，随着豌豆蛋白比例的降低，ΔD/ΔF的比值增大，说明牛奶蛋白对污染层的刚性有较大的贡献。在碱性溶液（即NaOH）清洗过程中，SM:PP饮料中污垢沉积物的去除行为与SM中污垢沉积物的去除行为相似，而燕麦饮料与NaOH的相互作用不同，这可以通过ΔD/ΔF比例的增加来描述，突出了柔软的污垢层。这些发现突出表明有必要研究氢氧化钠作为一种清洗剂去除燕麦饮料中的污垢沉积物的适用性。总的来说，用一种“一刀切”的方法来接近CIP，就像乳制品行业的传统做法一样，可能并不适合牛奶替代品的新市场。

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引用次数: 0

From physics-based indicators to interpretable feature analysis and time-series forecasting of milk fouling in heat exchangers 从基于物理的指标到可解释的特征分析和热交换器中牛奶污垢的时间序列预测

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbp.2026.01.024

Shengdao Jiang, Hamid Ghanbari

Milk fouling in heat exchangers reduces energy efficiency and increases cleaning costs in dairy processing. This study introduces a physics-based fouling indicator: representative average fouling thickness, derived from thermal and hydraulic resistance equation, providing a unified and physically meaningful metric. Using process data combined with heat exchanger geometric information, this fouling thickness was calculated and used as the target variable for training a range of machine learning models. Interpretable feature analysis methods were then applied to identify the key parameters governing fouling dynamics. These identified features were subsequently used to train a Long Short-Term Memory model, achieving high accuracy in predicting fouling development in the operation condition. The proposed approach offers a generalised methodology for analysing and predicting fouling behaviour in heat exchangers, supporting run-time forecasting and enabling optimisation of operational and cleaning strategies in dairy processing and related industries.

热交换器中的牛奶污垢降低了能源效率，增加了乳制品加工中的清洁成本。本研究引入了一种基于物理的污垢指标：代表平均污垢厚度，由热阻和水力阻力方程推导而来，提供了一个统一的、物理上有意义的度量。将过程数据与换热器几何信息相结合，计算出该污垢厚度，并将其作为训练一系列机器学习模型的目标变量。然后应用可解释特征分析方法识别控制污垢动力学的关键参数。这些识别的特征随后被用于训练长短期记忆模型，在预测运行条件下污垢的发展方面取得了很高的准确性。提出的方法为分析和预测热交换器中的污垢行为提供了一种通用的方法，支持运行时间预测，并使乳品加工和相关行业的操作和清洁策略得到优化。

引用次数: 0

Preparation and characterization of photothermal-responsive CNC/chitosan composite films loaded with active ingredient nanoparticles from Ziziphus Spinosae Semen 光热响应的CNC/壳聚糖复合膜的制备与表征

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.fbp.2026.01.023

Yangruili Niu , Shiliang Yang , Quan Zhou , Guosheng Liu , Yaning Wang , Jiandong Wang , Yujie Fu

Conventional passive packaging and petroleum-based materials face challenges of insufficient responsiveness and environmental pollution, while existing intelligent packaging lacks sufficient mechanical strength and inherent antibacterial and antioxidant functions. To address these issues and valorize agricultural waste, this study developed a photothermal-responsive composite packaging film. Ziziphi Spinosae Semen (ZSS) active extracts (flavonoids, saponins) were loaded into CaCO₃-Polydopamine (PDA) Nanoparticles (NPs), and cellulose nanocrystals (CNC) were prepared from Ziziphi Spinosae pomace via acid hydrolysis. PDA/CNC/chitosan (CS) composite films were fabricated by solvent-casting with CS as the matrix. The optimal 4 % CNC loading enhanced CS film tensile strength by 145 % via hydrogen bonding. CaCO₃-PDA NPs exhibited superior loading capacity (flavonoids:34.26 %, saponins:26.79 %) and pH-responsive sustained release. The 5 % CaCO₃-PDA@ZSS-loaded film achieved a 77.0℃ temperature increase within 30 s under near-infrared irradiation, enabling 100 % antibacterial efficiency against Escherichia coli and Staphylococcus aureus. It also showed strong antioxidant activity (DPPH:72.88 %, ABTS:81.89 %) and improved water vapor barrier properties. Applied to strawberry preservation, the film extended shelf life from 2 to 10 days and exhibited good biodegradability. This work provides a sustainable strategy for multifunctional intelligent fresh food packaging.

传统的被动包装和石油基材料面临着响应性不足和环境污染的挑战，而现有的智能包装缺乏足够的机械强度和固有的抗菌和抗氧化功能。为了解决这些问题并使农业废弃物增值，本研究开发了一种光热响应复合包装薄膜。以酸枣果渣为原料，采用酸水解法制备纤维素纳米晶体（CNC），并将ZSS活性提取物（黄酮类、皂苷类）负载于caco3 -聚多巴胺（PDA）纳米粒子（NPs）中。以壳聚糖为基体，采用溶剂浇铸法制备了PDA/CNC/壳聚糖（CS）复合薄膜。最佳的4 % CNC加载通过氢键使CS膜的抗拉强度提高了145 %。CaCO3-PDA NPs具有较好的负载能力（黄酮类化合物：34.26 %，皂苷：26.79 %）和ph响应性缓释。5 % CaCO3-PDA@ZSS-loaded薄膜在近红外照射下，在30 s内升温77.0℃，对大肠杆菌和金黄色葡萄球菌的抑菌效率达到100% %。它还具有较强的抗氧化活性（DPPH:72.88 %,ABTS:81.89 %）和较好的水蒸气阻隔性能。应用于草莓保鲜，保质期延长2 ~ 10天，具有良好的生物降解性。本研究为多功能智能生鲜食品包装提供了可持续发展的策略。

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引用次数: 0

α-Amylase treatment of water-flushing fermented milk: A pathway to high-value utilization and nutrient recovery α-淀粉酶处理水洗发酵乳：一条高价值利用和营养回收的途径

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-02-15 DOI: 10.1016/j.fbp.2026.02.011

Kefan Li , Zhishen Mu , Xianqi Liu , Zengli Gao , Zhanmei Jiang

Water-flushing fermented milk (WFFM), a nutrient-rich dairy waste, was often discarded directly, leading to significant resource wastage. To enhance its high-value utilisation, WFFM was hydrolysed using varying α-amylase contents. Increasing α-amylase content from 0 % to 7 % reduced acetylated distarch phosphate levels, significantly decreasing particle size, stability, and turbidity (P < 0.05). Rheological analysis revealed that apparent viscosity and consistency index decreased with increasing α-amylase, while the flow behaviour index increased. Both storage modulus (G') and loss modulus (G") declined as α-amylase increased. PCA and heat map results further showed that particle size, stability, turbidity, viscosity, and consistency index reached their minimum at 5 % and 7 % α-amylase, with the flow behaviour index peaking. Centrifugation of α-amylase-treated WFFM revealed protein and fat enrichment in the precipitate and high sugar levels in the supernatant. Thus, α-amylase treatment effectively enhanced WFFM's high-value utilisation, offering a technical foundation for converting it into functional food ingredients.

水冲发酵乳是一种营养丰富的乳制品废弃物，但经常被直接丢弃，造成了严重的资源浪费。为了提高其高价值利用率，采用不同α-淀粉酶含量对WFFM进行水解。α-淀粉酶含量从0 %增加到7 %，降低了乙酰化二淀粉磷酸盐水平，显著降低了粒径、稳定性和浊度（P <； 0.05）。流变学分析表明，表观粘度和稠度指数随α-淀粉酶的增加而降低，而流动性指数则升高。随着α-淀粉酶的增加，贮藏模量（G′）和损耗模量（G′）均呈下降趋势。主成分分析和热图结果进一步表明，粒径、稳定性、浊度、粘度和稠度指数在5 %和7 % α-淀粉酶时达到最小，流动行为指数达到峰值。经α-淀粉酶处理的WFFM离心后发现沉淀中蛋白质和脂肪富集，上清中糖含量高。由此可见，α-淀粉酶处理有效提高了WFFM的高值利用率，为其转化为功能性食品配料提供了技术基础。

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引用次数: 0

Semi-synthesis of sodium copper chlorophyllin from Chlorella vulgaris cultivated under continuous photoperiod and sequential extraction of fatty acids and exopolysaccharides 连续光周期培养小球藻半合成叶绿素铜钠及脂肪酸和胞外多糖的顺序提取

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.fbp.2026.01.025

Jamila Sueira de Jesus Silva , Fábio Alexandre Chinalia , Carolina Oliveira de Souza , Denilson de Jesus Assis , Jania Betânia Alves da Silva , Gabriele Marques dos Santos , Fernanda Teixeira Cruz , Ravena Maria de Almeida Medeiros , Paulo Vitor França Lemos , Lucas Guimarães Cardoso

This study aimed to produce and characterize sodium copper chlorophyllin (SCC) from the biomass of Chlorella vulgaris under 12-hour and 24-hour light photoperiods and to analyze the composition of lipids, fatty acids, and pigments in the resulting biomass. SCC production yielded 310 mg g⁻¹ under the 12-hour photoperiod (FT12) and 300 mg g⁻¹ under the 24-hour photoperiod (FT24). The SCC exhibited absorbance band, functional groups, and primary SCC derivatives, comparable to commercial SCC. LC-MS identified the main SCC derivatives Cu-chlorin p6, Cu-rhodin g7, and Cu-chlorin e6. SCC semi-synthesis can be improved by omitting the overnight step, reducing production time. Sequencial exctraction yielded lipids (10.54 % and 12.02 % in FT12 and FT24, respectively), with major fatty acids identified as C18:1 and C16:0 before saponification and C16:0 and C18:3n3 after saponification. Additionally, extracellular polymeric substances (EPS) were obtained. The developed bioprocess enables the semi-synthesis of SCC while recovering bioproducts of high added value.

本研究旨在利用普通小球藻（Chlorella vulgaris）在12小时和24小时光照周期下的生物量生产和表征叶绿素铜钠（SCC），并分析其脂质、脂肪酸和色素的组成。12小时光周期（FT12）下SCC产量为310 mg g−1,24小时光周期（FT24）下SCC产量为300 mg g−1。SCC具有与商品SCC相当的吸光度带、官能团和初级SCC衍生物。LC-MS鉴定了SCC的主要衍生物Cu-chlorin p6、Cu-rhodin g7和Cu-chlorin e6。通过省略隔夜步骤，减少生产时间，可以改善SCC半合成。顺序提取得到的脂质在FT12和FT24中分别为10.54 %和12.02 %，主要脂肪酸在皂化前鉴定为C18:1和C16:0，皂化后鉴定为C16:0和C18:3n3。此外，还获得了细胞外聚合物（EPS）。开发的生物工艺使SCC的半合成成为可能，同时回收高附加值的生物产品。

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引用次数: 0

Use of Loligo opalescens chitosan-based coatings to inhibit multispecies biofilms in Poly(Lactic Acid)-based packaging 乳白寡聚壳聚糖基涂层对聚乳酸基包装中多物种生物膜的抑制作用

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbp.2026.02.004

Marta Lima , Luciana C. Gomes , Rita Teixeira-Santos , Sara I. Faria , Jesus Valcarcel , José A. Vázquez , Miguel A. Cerqueira , Ana I. Bourbon , Filipe J. Mergulhão

The extensive use of petroleum-based plastics and microbial contamination in food packaging raise health, environmental, and economic issues, increasing the need for sustainable antimicrobial packaging solutions. Chitosan, a polysaccharide obtained by deacetylation of chitin, has remarkable properties, including non-toxicity, biodegradability, good film-forming properties, and antimicrobial activity. This study aimed to produce and characterize Poly(lactic acid) (PLA) films coated with chitosan (PLA-Ch) extracted from Loligo opalescens pens and its depolymerized derivatives of different molecular weights, and to evaluate their antimicrobial activity against dual-species biofilms of Escherichia coli and Pseudomonas putida for 24 h under refrigeration. Chitosan-based surfaces reduced the number of total, viable, and culturable biofilm cells by up to 63 %, 74 %, and 76 %, respectively, compared to uncoated PLA films, regardless of chitosan molecular weight. Confocal laser scanning microscopy validated the inhibitory effect of chitosan-based surfaces on biofilm formation, showing an average reduction of 33 % in biovolume and 43 % in thickness. Additionally, a 64 % decrease in early bacterial adhesion confirmed their anti-adhesive properties. These effects are attributed to chitosan’s surface hydrophilicity and its electrostatic interactions with bacterial membranes. Overall, PLA films coated with chitosan demonstrate strong potential as sustainable antimicrobial materials for food packaging, while simultaneously promoting the valorization of marine industry by-products.

石油基塑料的广泛使用和食品包装中的微生物污染引发了健康、环境和经济问题，增加了对可持续抗菌包装解决方案的需求。壳聚糖是由几丁质去乙酰化得到的一种多糖，具有无毒、可生物降解、成膜性好、抗菌活性高等特点。本研究旨在制备并表征从乳脂草中提取的壳聚糖（PLA- ch）及其不同分子量的解聚衍生物包被聚乳酸（PLA）薄膜，并在制冷条件下对大肠杆菌和恶臭假单胞菌双种生物膜进行24 h的抑菌活性评价。无论壳聚糖分子量如何，与未涂覆的PLA膜相比，壳聚糖基表面分别减少了总生物膜细胞数量、活细胞数量和可培养生物膜细胞数量，分别减少了63% %、74% %和76% %。共聚焦激光扫描显微镜验证了壳聚糖基表面对生物膜形成的抑制作用，显示生物体积平均减少33 %，厚度平均减少43 %。此外，早期细菌粘附减少64% %证实了它们的抗粘附性能。这些作用归因于壳聚糖的表面亲水性及其与细菌膜的静电相互作用。综上所述，壳聚糖涂层的聚乳酸薄膜作为食品包装的可持续抗菌材料具有很强的潜力，同时也促进了海洋工业副产品的增值。

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引用次数: 0

Why do humic substances affect the properties of alkaline phosphatase? 为什么腐殖物质会影响碱性磷酸酶的性质？

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.fbp.2026.02.006

Maria G. Chernysheva, Georgii S. Mikhailov, Maria A. Pavlova, Gennadii A. Badun

Alkaline phosphatase (ALP) is a well-studied enzyme that catalyzes the hydrolysis of phosphate esters in a basic pH environment. The study has analyzed the interaction between alkaline phosphatase (ALP) and humic acids (HA), particularly their competitive behavior (distribution and adsorption at the liquid-liquid interface) in an aqueous-toluene system, as well as the influence of HS on ALP enzymatic activity. To the best of our knowledge, we have found that the addition of ALP to HA reduces its distribution coefficient, indicating the binding of hydrophobic fragments, yet it does not affect adsorption at the liquid-liquid interface. HA failed to influence the distribution coefficient of ALP, but it did slightly increase its adsorption at concentrations below 15 mg/L, while reducing it at higher concentrations. However, the addition of HA increased ALP enzymatic activity by up to fourfold. The observed reduction in HA hydrophobicity, alongside with the enhanced enzymatic activity, was explained by molecular docking simulations of ALP binding to hydrophobic molecules present in HA. Molecular docking simulations have revealed the incorporation of hydrophobic molecules into the ALP structure, which seems to increase the accessibility of the enzyme’s active center.

碱性磷酸酶（ALP）是一种在碱性pH环境下催化磷酸酯水解的酶。本研究分析了碱性磷酸酶（ALP）与腐植酸（HA）之间的相互作用，特别是它们在水-甲苯体系中的竞争行为（在液-液界面的分布和吸附），以及HS对ALP酶活性的影响。据我们所知，我们发现在HA中加入ALP降低了其分布系数，表明疏水片段的结合，但不影响液-液界面的吸附。HA对ALP的分布系数没有影响，但在浓度低于15 mg/L时，其对ALP的吸附略有增加，而在浓度较高时则有所降低。然而，HA的加入使ALP酶活性提高了四倍。观察到的HA疏水性的降低，以及酶活性的增强，可以通过ALP与HA中疏水分子结合的分子对接模拟来解释。分子对接模拟揭示了在ALP结构中掺入疏水分子，这似乎增加了酶活性中心的可及性。

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引用次数: 0

FSMP storage stability: Comparing MASLT & GSI shelf-life models FSMP储存稳定性：比较MASLT和GSI货架期模型

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.fbp.2026.01.026

Hong Yang , Ling Hou , Wei Guo , Mengxi Yu , Hongmei Sun , Shuo Zhang , Fang Yu , Hui Xiao , Liyuan Liu , Shuhong Ye

In this study, the changes in the physicochemical characteristics of the high-protein formula foods for special medical purposes were investigated during six months of storage at temperatures of 4 ℃, 25 ℃, 30 ℃ and 37 ℃. Degradation of vitamin A and linoleic acid was observed at all temperatures, and the extent of degradation increased with storage time. Furthermore, an increase in moisture content and viscosity of the samples was observed over time during storage. A gradual increase in yellowness (b*) and color difference (ΔE) was also noted over time. The product shelf life was predicted using the Multivariate Accelerated Shelf-Life Test (MASLT) and the Global Stability Index (GSI) at controlled temperatures of 4 ℃, 25 ℃, 30 ℃, and 37 ℃, respectively. The MASLT model predicted shelf lives of 98.5, 31.3, 18.9, and 16 months, respectively. In comparison, the GSI model predicted shelf lives of 101.5, 28.9, 22.0, and 15.2 months under the same conditions, which were closer to the results of a long-term stability study. The present study provides valuable insights into the quality changes and shelf-life prediction of FSMP during storage and transportation.

本研究考察了特殊医用高蛋白配方食品在4℃、25℃、30℃和37℃温度下贮存6个月期间理化特性的变化。在所有温度下均观察到维生素A和亚油酸的降解，且降解程度随储存时间的延长而增加。此外，在储存期间，观察到样品的水分含量和粘度随着时间的推移而增加。随着时间的推移，黄度（b*）和色差（ΔE）也逐渐增加。在4℃、25℃、30℃和37℃的控制温度下，采用多元加速货架期试验（MASLT）和全局稳定性指数（GSI）预测产品的货架期。MASLT模型预测的保质期分别为98.5个月、31.3个月、18.9个月和16个月。相比之下，GSI模型在相同条件下预测的保质期分别为101.5个月、28.9个月、22.0个月和15.2个月，更接近长期稳定性研究的结果。本研究为FSMP在储运过程中的质量变化和保质期预测提供了有价值的见解。

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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 : 2026-03-01 Epub 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。

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引用次数: 0

Optimization of process control criteria for reducing Salmonella and Escherichia coli O157:H7 population on biltong 减少细菌沙门氏菌和大肠杆菌O157:H7数量的工艺控制标准优化

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

Food and Bioproducts Processing

Pub Date : 2026-03-01 Epub Date: 2026-01-02 DOI: 10.1016/j.fbp.2025.12.025

Hannah E. LeClair , Krishnabrunda Duggirala , Gopinath Mummaleti , Anuj S. Purohit , Anand Mohan

South Africans have traditionally been sun-curing wild game to preserve the meat, a product often called biltong. Biltong is a popular meat snack in the US, but microbiological safety standards have not been fully developed. Most ready-to-eat, shelf-stable products undergo a thermal kill step, whereas biltong is dried in ambient air after marination and salting to preserve the meat. This study was designed to test the effectiveness of lactic acid spray (2–3 %), marination (vinegar, spices, and celery juice powder), and air drying at different temperatures (25.5–32°C) with 60–80 % relative humidity (RH) to reduce the populations of Salmonella and E. coli O157:H7 on biltong. The biltong manufacturing process achieved a 5.0 log₁₀ CFU/g reduction in both pathogens when treated with a marinade and dried at 25.5°C and 80 % relative humidity, thereby reducing water activity (a_w) to below 0.85. The reduction in E. coli O157:H7 population was relatively lower than that of Salmonella, possibly indicating higher tolerance. Future research should focus on microbiological validation of different processing parameters relevant to biltong production, exploring various marinade ingredients and their effects on sensory properties, as well as the sustainability benefits of low-temperature drying, to support product development, wider manufacturing, and broader consumption.

传统上，南非人将野生动物晒干以保存肉，这种产品通常被称为biltong。Biltong在美国是一种很受欢迎的肉类小吃，但微生物安全标准尚未完全制定。大多数即食、货架稳定的产品都经过热杀菌步骤，而腊肠则在腌制和腌制后在空气中干燥以保存肉。本研究旨在测试乳酸喷雾（2-3 %）、腌制（醋、香料和芹菜汁粉）和不同温度（25.5-32°C）、60-80 %相对湿度（RH）下空气干燥对腊肠上沙门氏菌和大肠杆菌O157:H7种群的影响。当用腌料处理并在25.5°C和80% %相对湿度下干燥时，biltong制造工艺实现了5.0 log10 CFU/g的减少，从而将水活度（aw）降低到0.85以下。大肠杆菌O157:H7种群的减少相对低于沙门氏菌，可能表明更高的耐受性。未来的研究应侧重于与腊肠生产相关的不同加工参数的微生物验证，探索各种腌制成分及其对感官特性的影响，以及低温干燥的可持续性效益，以支持产品开发，更广泛的制造和更广泛的消费。

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引用次数: 0