Journal of Food Process Engineering最新文献

Microwave heating is a booming technology in the food industry that has gained attention for its outstanding benefits. However, the problem of uneven heating remains a persistent challenge in practical applications. To solve this problem, this study presents a novel microwave heating method that improves heating uniformity by generating a rotating electric field. However, unlike traditional methods, it does not rely on physical rotation. To illustrate the method succinctly, a structure with three center-symmetric coupling slots was designed. The cyclic activation of these slots results in an effect similar to a port in rotation, generating a dynamic electric field in the resonant cavity so that the microwave energy is absorbed more uniformly. To validate the proposed method, a corresponding multiphysics field simulation model is developed. The heating process was simulated and analyzed by deeply coupling Maxwell's equations with heat conduction equations. Moreover, a well-established system was built for physical experimental validation. The results show that the proposed method surpasses the traditional single-port fixed-position heating with a 79.3% improvement in heating efficiency and a 17.2% improvement in heating uniformity.

This research investigates the optimization of carotenoid extraction from Citrus clementina peels using Ultrasonic-Microwave-assisted extraction (U-MAE) and evaluates their biological activities. The study employs Response surface methodology (RSM) to determine optimal extraction parameters (hexane percentage in hexane/acetone mixture, sonication time, and irradiation time) that yielded the highest total carotenoid content (TCC) with high total antioxidant activity (TAA) and to assess the impact of each parameter on the responses. Additionally, the antioxidant capacity, anti-inflammatory, antidiabetic, and antimicrobial activities were analyzed using in vitro spectrophotometric methods. The results demonstrate a significant positive correlation between hexane percentage and both TCC and TAA. Furthermore, the results revealed that shorter sonication and irradiation times led to important increases in TCC and TAA. Additionally, the study assessed the effect of particle size on TCC and TAA, showing that finer particle sizes resulted in higher carotenoid content and antioxidant activity. The carotenoid-rich extract exhibited robust antioxidant, anti-inflammatory, and antidiabetic activities, as well as notable antibacterial and antifungal properties, suggesting its potential application as a substitute for synthetic counterparts in various industries, including food and pharmaceuticals. Overall, this research provides valuable insights into the extraction and bioactivity of carotenoids from C. clementina peels.

Present research has been carried out to study the physical, thermal and mechanical properties of custard apple seed. The analysis assessed the effect of moisture content (7.8% to 30% d.b.) on diverse engineering properties of custard apple seeds. It was found that as the amount of moisture increased, number of properties, including seed length (L), seed width (W), and seed thickness (T), increased linearly. The results indicated the surface area of seed (Sa), volume of seed (V), angle of repose (θ) and mass of thousand seed (M₁₀₀₀), increased from 199.46 to 218.89 mm², 181.78 to 210.19 mm³, 17.3° to 31.5°, and 234.63 to 280.46 g, respectively, with an increase in moisture content. The true density (ρ_t), bulk density (ρ_b) and porosity increased 19.13%, 15.74%, and 2.2%, respectively as the moisture content increased. The static coefficient of friction (μ) increased as the amount of moisture increased for various surfaces, that is, glass, galvanized iron (GI), and stainless steel (SS) from 0.316 to 0.522, 0.311 to 0.614, and 0.289 to 0.438, respectively. Hardness and thermal property are the two novel characteristics that have been used for seed characterization. When the amount of moisture increased then texture property dropped. Thermal conductivity (λ) and specific heat per unit volume (ρ_cp) increased from 0.13 to 0.17 W m⁻¹ K⁻¹ and 0.51 to 0.73 MJ m⁻³ K⁻¹ and thermal diffusivity (α) reduced from 0.25 to 0.18, as the amount of moisture of custard apple seed raised.

This research examines the intricate interplay between novel drying techniques and rehydration processes, emphasizing their influence on food quality and rehydration behavior. Advanced methods such as electromagnetic radiation (microwave and infrared), ultrasound, heat pump drying, low-pressure superheated steam, high hydrostatic pressure, pulsed electric fields, and ohmic heating were evaluated. Additive manufacturing techniques, including 3D and 4D printing, and nanotechnology's role in enhancing rehydration properties were explored. The study expressed that, methods like freeze-drying and microwave-assisted vacuum drying significantly preserved microstructural integrity and porosity, enabling higher rehydration capacities. For example, freeze-dried samples exhibited up to a 9–10 fold faster rehydration rate, compared to traditional air-dried methods. Mechanistically, porosity, capillary action, and preserved cellular structures were identified as critical drivers of improved rehydration performance. Emerging techniques such as pulsed electric field and ultrasound enhanced water diffusion and minimized structural damage, further optimizing rehydration efficiency. Insights into parameters like rehydration medium, temperature, and liquid–solid ratio were modeled to predict and enhance product reconstitution quality. The findings underscore the potential of integrating sustainable practices and advanced technologies to revolutionize food processing by reducing energy consumption, minimizing waste, and achieving superior product quality. These innovations position the study as a significant step forward in optimizing rehydration for food industry applications.

The current study performed drying of tomato slices in a drying atmosphere with hydrogen gas (RAD_MIX; a gaseous mixture of 4% hydrogen, 5% carbon dioxide and 91% nitrogen), and compared with 100% air, 100% nitrogen drying environments. All the drying experiments were carried out at 60°C. Control samples and pretreated samples with 1% Potassium metabisulfite (KMS) treated samples were dried to a final moisture content of around 13.29% to 13.70% (wet basis), respectively. The drying behavior and quality characteristics including color change (ΔE), lycopene retention, total phenolics and rehydration ratio of the dried products were studied. The better retention of color and quality was observed in the sulfite pretreated and RAD_MIX dried sample. The color change (ΔE) was found to be 10.1, lycopene retention by 94.28% (3.3 mg/100 g), and the maximum rehydration ratio of 4.67 were observed in samples subjected to reduced atmospheric drying. Additionally, the color change was lesser for samples pretreated with KMS than the control samples. It was found that the use of hydrogen gas at 4% concentration (RAD_MIX) in the drying environment significantly impacted quality parameters of tomato slices. The sulfite pretreatment was advantageous technique in terms of moisture diffusivity, antioxidant compounds retention and rehydration ratio of tomato slices.

Yoghurt, a widely consumed fermented dairy product, requires precise control of incubation and cooling conditions to ensure optimal fermentation and product quality. Small and medium-scale yoghurt manufactures often face challenges in maintaining consistent temperature and pH during fermentation, leading to inconsistencies in texture, flavor, and acidity. This study addresses the problem by developing a pH-controlled automatic thermal modulation unit. The system was designed with a goal to integrate incubation and cooling in a single system. Process simulation was used to ascertain uniform air velocity and temperature distribution. The expert pH controller monitors the fermentation conditions during yoghurt production by maintaining incubation temperatures at 40°C and once set pH is attained, the system automatically switches from incubation mode to cooling mode. The system rapidly cooled yoghurt to 4°C within 90 min halting further lactic acid production. Experimental results demonstrated uniform temperature distribution across the chamber, allowing uniform fermentation and preventing temperature-related inconsistencies in the final product. Various textural, chemical and sensorial parameters showed significant enhancement in yoghurt produced in the automated system compared to traditionally produced yoghurt. The developed system offers several advantages by seamlessly integrating automation with both incubation and cooling processes, like reducing the overall process time, minimizing handling and operational complexities, which helps to prevent defects such as uneven texture and excessive acidity. Additionally, the system's adaptable design allows it to be customized for other fermented dairy products, providing a versatile, automated and efficient solution for small to medium-scale dairy producers.

Yoghurt is a popular nutrient-rich food consumed worldwide. It is a functional food, and thus, has many health benefits. As a consequence, its consumer-market is gradually expanding. However, the production of yoghurt is associated with several problems such as post-acidification, heat treatment, flavor, cost and technical barriers. To overcome such challenges, various fortification approaches such as the addition of probiotics and prebiotics (as biofortification methods), additives and nutrients (as chemical fortification methods) have been applied. Besides, ultrasound-assisted or high-pressure homogenization-assisted fermentation have been utilized to improve the rheological, textural, flavor and nutritional attributes of yoghurt. This review summarizes the current production processes of yoghurt and their shortcomings, with an emphasis on innovative fermentation fortification techniques.

This study investigates the impact of pulsed electric field (PEF) pretreatment on the extraction and quality of Sohiong juice. A full factorial optimal design was employed to determine the best PEF conditions. Response surface methodology (RSM) was used to evaluate the effects of electric field strength (2–10 kV/cm), treatment time (20–80 s), and solid-water ratios (1:1, 1:1.5, and 1:2) on juice yield (JY), ascorbic acid (AA), color difference (ΔE), cloud stability (CS), total phenolic content (TPC), total anthocyanin content (TAC), and radical scavenging activity (%DPPH). Comparative analysis was performed between PEF and thermal-treated samples, and ANOVA was applied to assess statistical significance. Optimal PEF conditions (10 kV/cm, 60 s, 1:1 solid–liquid ratio) showed a significant (p < 0.05) enhancement of 26, 77, 11, 20 12, and 89% in JY, CS, TAC, TPC, DPPH inhibition, and AA retention, respectively. However, thermally treated samples showed higher shear stress and viscosity than PEF-treated ones. The model demonstrates significant differences (p < 0.05), indicating an excellent fit with higher R² and Adj R² values denoting increased model accuracy. FTIR analysis depicts functional groups like O–H, C=C, and C–O–C indicative of anthocyanins. Further, the absorption range of 1680–1600 cm⁻¹ also suggests the presence of pectin. SEM analysis demonstrated microstructural changes, with a breakdown of the cell membrane in Sohiong pomace, enhancing porosity and aiding improved extraction of valuable compounds. This research highlights that PEF technology can improve the quality of fresh fruit juice while maintaining its nutritional value compared to thermal treatments.