Journal of Food Process Engineering最新文献

In this study, an emulsion-filled gel (EFG) was developed and used for the delivery of β-carotene. Pickering emulsions stabilized by whey protein-cress seed gum (WPC-CSG) nanoparticles were dispersed at three different concentrations (10%, 15%, and 20%) in a 4% sodium alginate network. To identify the optimal Pickering emulsion concentration, EFGs incorporating 10-EFG, 15-EFG, and 20-EFG (corresponding to 10%, 15%, and 20% Pickering emulsions) were evaluated. Finally, the effect of CaCl₂ concentrations (1%, 2%, 4%, and 6%) on EFG properties was evaluated. Rheological studies revealed that adding 15% of Pickering emulsion formed a more elastic gel (G′ = 454.76 Pa) when compared with 10% and 20%. β-carotene release from EFGs containing 20%, 15%, and 10% (v/v) Pickering emulsion was 83.66%, 87.33%, and 74.33%, respectively. 15% Stability studies demonstrate that the use of a gel significantly enhanced Pickering emulsion stability, extending it from two to five months.

The food processing industry, a significant global economic driver, encompasses diverse sectors ranging from agriculture to food service and is currently undergoing transformative changes fueled by engineering innovations, evolving consumer preferences, and regulatory demands. Cutting-edge advancements in food technology, such as precision agriculture, intelligent packaging, and advanced food processing methods like high-pressure processing and 3D food printing, are revolutionizing efficiency and sustainability. These innovations are reducing waste, improving food safety, and enhancing traceability throughout the supply chain. Simultaneously, consumer demands for healthier, sustainable, and ethically produced food are reshaping product offerings. Emerging trends include functional foods, clean labels, plant-based diets, personalized nutrition, and allergen-free products, all reflecting a focus on health and wellness. Sustainability remains a critical priority, with emphasis on eco-friendly farming practices, food waste reduction, and biodegradable or recyclable packaging solutions. Digital technologies like IoT, blockchain, artificial intelligence, and robotics are enhancing operational efficiency and transparency. Intelligent food packaging featuring embedded sensors for monitoring freshness and quality is further bolstering consumer confidence and supply chain efficiency. These advancements position the food processing industry to address global challenges, ensuring food security, safety, and sustainability while adapting to dynamic market demands.

This article investigates the use of osmotic dehydration and ultrasonic pretreatment to improve the efficiency of vacuum freeze-drying (FD) and microwave-assisted vacuum freeze-drying (FD-VMD) methods. The study examines the influence of pretreatment time, osmotic solution concentration, and ultrasonic power on the moisture content of the pineapple samples. The results show that osmotic dehydration pretreatment can reduce moisture content and weight by up to 15.2% and 8.36%, respectively, while increasing sugar content by 7.5°Bx. Ultrasonic pretreatment is even more effective, with moisture content and weight decreasing by up to 37.5% and 19.45%, respectively, and sugar content decreasing by 4.1°Bx. The FD process shows no significant difference in moisture curve between pretreated and untreated samples, but the pretreated samples have a lower initial moisture content, leading to a potential 35.01% reduction in drying time. The study also evaluates the quality of the dried samples using eight performance indicators, finding that osmotic dehydration pretreatment improves sugar content, crispiness, and flavor, whereas ultrasonic pretreatment enhances rehydration rate, reduces final moisture and sugar content, and results in a softer texture. Additionally, pretreatment significantly reduces drying time and energy consumption, particularly ultrasonic pretreatment with a 120 W power and 40-min duration, significantly reduces drying time and energy consumption by up to 30.02%. These findings demonstrate the positive impact of pretreatment on the energy efficiency and quality of pineapple slices under the FD-VMD process.

Papaya cubes were subjected to freezing–thawing, ethanol, and ethanol solution containing ferulic acid and caffeic acid, both individually and in combination, as pre-treatments for convective drying (60°C). Empirical and diffusional models were used to describe the drying process. In addition, energy consumption, firmness, total phenolic compounds (TPC), carotenoids, water adsorption isotherms, morphology, and the rehydration profile of the dehydrated cubes were also evaluated. The results revealed that all pre-treatments reduced drying time, ranging between 810 and 1170 min, and energy consumption (6.80–12.77 kWh/kg). According to the mass transfer models, effective diffusivity (1.37–5.18 × 10⁻¹⁰ m/s²) and convective mass transfer coefficient (1.04–3.11 × 10⁻⁵ m/s) were significantly influenced by process conditions. The combined pre-treatments, particularly sequential freezing–thawing with ferulic acid solution (S8), significantly enhanced the retention of bioactive compounds in the dehydrated papaya cubes, achieving TPC and carotenoid levels 4.2 and 2.8 times higher than the control, respectively. Regarding water adsorption isotherms, the Peleg model showed the best fit (R² > 0.9972, p < 1.76%), being classified as Type II. Scanning electron microscopy (SEM) images of the dried samples revealed the formation of cavities and irregular surfaces due to the pre-treatments, which significantly influenced the increase in rehydration rate, resulting in faster moisture absorption and the restoration of initial texture and volume.

Fresh eggs can quickly lose their high quality if the necessary care is not taken during storage. Biocoating the fresh eggs may be a valuable option. The current study focused on developing sustainable chitosan biocoatings by adding different Cloisite clays (Cloisite 15A, 20A, and 30B) into chitosan biocoatings to seek enhancement effects on the fresh eggshell storability. The variables measured were weight loss (WL), Haugh unit (HU), yolk index, pH measurements, soluble solids, relative whipping capacity and foam stability, color analysis, lipid oxidation, viscosity, and eggshell breaking strength. The coatings increased the eggshell's storability by sealing its pores, which decreased breakage and minimized mass transfer. As a result, the lower WL occurred in the Cloisite-coated groups. The WL, which was 6.63% in the control group, was 3.63% in the group coated with chitosan-Cloisite15A combination at week 4. The HU of samples with chitosan-Cloisite15A and chitosan-Cloisite20A (60.14) had the highest HU, significantly. Chitosan-Cloisite 30B (58.78), pure chitosan (53.85), while the control (45.60) was the lowest HU. The TBARS values were measured as follows: control 1.01; chitosan 0.61, chitosan-Cloisite15A 0.39, chitosan-Cloisite20A 0.42, and chitosan-Cloisite30B 0.47 mg of malondialdehyde/kg. Cloisite15A were found to be the most effective for improving storage stability and Cloisite30 B for enhancing breaking strength. Biocoatings with Cloisite (15A, 20B, and 30B) could enhance qualities for at least 2 weeks longer.

In this article, to investigate the comprehensive influence of the opening size and location of the packing box on precooling performance, a simulation model of precooling with 20 opening parameters is established based on computational fluid dynamics. There are six openings on one side of the box, 12 in total, with 5 opening positions (Cases 1–5) and 4 opening sizes, each with an opening size and corresponding total opening area of 15 mm (2120 mm²), 30 mm (8482 mm²), 45 mm (19,085 mm²), and 60 mm (33,929 mm²). The results show that when the diameter of the opening is 15–60 mm, increasing the opening increases the precooling time, and Case 4, which moves the position of the openings on both sides to the left and right, reduces the precooling time. Increasing the opening does not necessarily improve precooling uniformity at different opening positions. Case 5, with the position of the two side openings moved toward the center, had the worst precooling uniformity for each opening size. The larger the opening, the lower the precooling energy consumption for a given opening position. This is because the reduction in power at increased opening is much greater than the increase in precooling time. When the opening size is certain, the reasonable opening position can reduce the precooling energy consumption. Case 4, 30 mm is more balanced overall. Therefore, the opening parameter has a large impact on the precooling performance, and it is necessary to select the opening parameter reasonably for different requirements.

Edible coatings and films have gained significant interest due to their ability to extend the shelf life of fresh products. This research aimed to develop a novel indicator film using crosslinked–stearic acid acylation-modified cassava starch and anthocyanin extracts, both of which can be utilized to create solid matrices that are safe for consumption. The physical properties of the films improved with the use of modified starch, exhibiting a stronger tensile strength (from 0.96 to 1.02 MPa). Additionally, flexibility increased from 121% to 129%, and the water vapor transmission rate was significantly reduced from 5.86 to 1.79 g/m²/h. Anthocyanin extracts also contributed to improvements in flexibility and reductions in water vapor transmission rate. Differential scanning calorimetry analysis indicated an increase in the film's thermal stability, with a transition temperature shifting from 276°C to 299°C, attributing to changes in the starch characteristics following modification. Fourier transform infrared spectroscopy revealed alterations in the molecular interactions between the CH and CC groups. The application of these edible films for storing and monitoring Indian mackerel fish meat demonstrated consistent results, particularly in terms of color change due to an increase in pH levels (from 7 to 8.5 over 2 days). Furthermore, TVB-N levels in fish meat covered with the edible film were successfully reduced from 71 to 46 mg/100 g over the same period. These findings indicate that the films can function as intelligent food packaging, possessing antioxidant properties beneficial for human health while being biodegradable, thus reducing their environmental impact.

Understanding the physical phenomena during fluidized bed drying is crucial. In this study, the dispersion and drying behavior of wheat particles under different fitting models were studied based on Computational Fluid Dynamics–Discrete Element Method. The impact of air parameters on heat and moisture transfer was revealed. The results indicate that the particle dispersion coefficient ranges from 10⁻³ to 10⁻¹ m² s⁻¹. The drying non-uniformity in the fluidized bed increases with time, while the heating rate gradually decreases. The accumulation of particles in the bottom region is identified as the primary cause of drying non-uniformity. For the 5S and 7S models, the standard deviation of particle moisture distribution and bed heating rate during drying differs by ~1%. Air temperature emerges as the key factor affecting drying rate, and variations in air velocity can mitigate the non-uniformity of drying in the fluidized bed. These findings contribute to optimizing fluidized bed drying systems.