Journal of Food Process Engineering最新文献_第2页

Diagnosing Fungal Infection in Wheat Kernels by Integrating Spectroscopic Technology and Digital Color Imaging System: Artificial Neural Network, Principal Component Analysis and Correlation Feature Selection Techniques 利用光谱技术和数字彩色成像系统诊断小麦籽粒中的真菌感染：人工神经网络、主成分分析和相关特征选择技术

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-14 DOI: 10.1111/jfpe.14767

Saman Zohrabi, Seyed Sadegh Seiiedlou, Iman Golpour, Mark Lefsrud, Raquel P. F. Guiné, Barbara Sturm

Contamination of cereal grain, especially wheat, with fungal infections can cause significant economic impacts and it endangers the health of humans and livestock. This study aims to appraise the UV/VIS–NIR and digital color (RGB) imaging systems and spectroscopic methodology to detect wheat kernels infected by fungi such as Penicillium expansum and Fusarium graminearum. NIR spectra of 190–1100 nm at 10 nm intervals, visible color reflectance images and non-visible reflectance images of wheat kernels in the ultraviolet and near-infrared ranges were applied to develop the multi-layer perceptron (MLP) artificial neural network model. The optimum wavelengths were selected by application of the principal component analysis (PCA) after preprocessing the raw spectra. A confusion matrix was used in the correlation feature selection method (CFS) for the decision tree classifier of selected features. The results showed that the four UV wavelengths of 310, 330, 400, and 410 nm were the best wavelengths using PCA to distinguish healthy and unhealthy wheat kernels. Considering the intensity of the wavelengths as the neural network inputs, samples were classified into healthy and unhealthy categories with an accuracy of 90.9%. Also, 18 features of color images in RGB, LAB, HSV, HSI, YCbCr, and YIQ spaces provided the highest average accuracy of 44.4% in classifying healthy and infected wheat kernels by using a CCD Proline camera in the ultraviolet range. In contrast, other cameras in the visible and invisible range showed low accuracy. Furthermore, the best classification accuracy of the healthy and infected samples by the use of the CFS method was obtained at 88.1%. Based on the findings, spectroscopic methodology proved to be highly effective for detecting, classifying and automatic cleaning of various agricultural seeds, with a particular emphasis on wheat kernals.

谷物（尤其是小麦）受到真菌感染会造成严重的经济损失，并危及人类和牲畜的健康。本研究旨在评估紫外线/可见光-近红外和数字彩色（RGB）成像系统和光谱方法，以检测受扩张青霉和禾谷镰刀菌等真菌感染的小麦籽粒。在开发多层感知器（MLP）人工神经网络模型时，应用了 190-1100 nm 间隔为 10 nm 的近红外光谱、可见光彩色反射率图像以及紫外线和近红外范围内小麦籽粒的不可见光反射率图像。在对原始光谱进行预处理后，应用主成分分析法（PCA）选出了最佳波长。混淆矩阵被用于所选特征的决策树分类器的相关特征选择方法（CFS）。结果表明，310、330、400 和 410 nm 这四个紫外波长是 PCA 用来区分健康和不健康麦粒的最佳波长。将这些波长的强度作为神经网络输入，将样本分为健康和不健康类别的准确率为 90.9%。此外，通过使用紫外线范围内的 CCD Proline 相机，RGB、LAB、HSV、HSI、YCbCr 和 YIQ 空间的 18 种彩色图像特征为健康麦粒和受感染麦粒的分类提供了最高的平均准确率（44.4%）。相比之下，可见光和不可见光范围内的其他相机的准确率较低。此外，使用 CFS 方法对健康样本和受感染样本进行分类的准确率最高，达到 88.1%。根据研究结果，光谱方法被证明对各种农业种子的检测、分类和自动清洁非常有效，尤其适用于小麦籽粒。

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引用次数: 0

Biopolymers for a Sustainable Food System: Sources, Applications, and Environmental Impacts 用于可持续食品系统的生物聚合物：来源、应用和环境影响

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-13 DOI: 10.1111/jfpe.14770

Muhammad Asim Irshad, Alamgeer Khan, Zonara Zafar, Muhammad Suleman Najib, Tauqeer Ahmad

The use of synthetic polymers in the food industry poses significant risk of contamination, global plastic waste, and pollution. In contrast, biopolymers offer a potential solution for a sustainable future. Derived from natural resources, biopolymers are biodegradable and compostable and do not leach hazardous chemicals into food, which make them ideal for various applications in the food industry, owing to the non-leaching of hazardous chemicals into the food. Here, an overview of the potential of biopolymers to replace synthetic plastic in food is discussed. The degradation of biopolymers and their environmental impact, the formation of biopolymer films, the utilization of different biopolymers for sustainable solutions to synthetic polymers, and their advantages are thoroughly presented. This review is expected to guide food industry stakeholders in seeking biopolymers as sustainable and eco-friendly alternatives to synthetic polymers.

在食品工业中使用合成聚合物会带来污染、全球塑料垃圾和污染的巨大风险。相比之下，生物聚合物为可持续发展的未来提供了潜在的解决方案。生物聚合物从自然资源中提取，可生物降解和堆肥，不会将有害化学物质渗入食品中，因此非常适合食品工业的各种应用，因为它们不会将有害化学物质渗入食品中。在此，将概述生物聚合物在食品中替代合成塑料的潜力。详细介绍了生物聚合物的降解及其对环境的影响、生物聚合物薄膜的形成、利用不同生物聚合物替代合成聚合物的可持续解决方案及其优势。预计本综述将指导食品行业的利益相关者寻求生物聚合物作为合成聚合物的可持续和生态友好型替代品。

引用次数: 0

Microencapsulation of Ferrous Sulfate in Lipid Matrices Produced by Spray Chilling: Characterization, Controlled Release, and In Vitro Gastric Behavior 通过喷雾冷冻法在脂质基质中微囊化硫酸亚铁：表征、控释和体外胃行为

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-13 DOI: 10.1111/jfpe.70001

Yasmim Fernanda da Silva, Jayne de Abreu de Figueiredo, Laís Bruno Norcino, Cassiano Rodrigues de Oliveira, Soraia Vilela Borges, Diego Alvarenga Botrel

Iron deficiency is a global nutritional concern, and food fortification is a strategy to address it. However, direct iron fortification can negatively impact sensory attributes. Spray chilling microencapsulation offers a solution while enhancing iron bioavailability. This study aimed to produce iron-containing microparticles using spray chilling with varying ratios of beeswax and cocoa butter. The ratios had minimal impact on overall yield (73%–75%). The microparticles exhibited β and β′ polymorphic forms, and the inclusion of cocoa butter led to a more amorphous and heterogeneous matrix, resulting in more complex thermal behavior. Higher cocoa butter content improved iron retention (79%–81%) compared with higher beeswax concentrations (69%–70%). LPMs with greater cocoa butter content exhibited reduced iron release, with release kinetics following diffusion and relaxation mechanisms. Iron release across different temperatures ranged from 0.11 to 0.42 mg L⁻¹, influenced by the lipid matrix, particle distribution, and size. The highest release was attributed to smaller, more homogeneous particles containing only one lipid in the matrix. LMPs effectively protected iron release under simulated gastric conditions, allowing significant release in simulated intestinal conditions (36.1%–56.3%). These iron microparticles show potential for use in the food industry, particularly for fortifying various food products, including infant formulas and supplements.

缺铁是全球关注的营养问题，食品强化是解决这一问题的策略之一。然而，直接强化铁会对感官属性产生负面影响。喷雾冷冻微胶囊技术提供了一种解决方案，同时提高了铁的生物利用率。本研究旨在利用不同比例的蜂蜡和可可脂喷雾冷冻法生产含铁微胶囊。这些比例对总产量的影响很小（73%-75%）。微颗粒呈现出 β 和 β′多晶型，可可脂的加入使基质更加无定形和异质，从而导致更复杂的热行为。与较高浓度的蜂蜡（69%-70%）相比，较高的可可脂含量提高了铁的保留率（79%-81%）。可可脂含量较高的 LPM 可减少铁的释放，释放动力学遵循扩散和弛豫机制。不同温度下的铁释放量在 0.11 至 0.42 毫克/升之间，受脂质基质、颗粒分布和大小的影响。释放量最高的是基质中仅含有一种脂质的更小、更均匀的颗粒。在模拟胃部条件下，LMPs 能有效保护铁的释放，在模拟肠道条件下，LMPs 能显著释放铁（36.1%-56.3%）。这些铁微颗粒显示了在食品工业中的应用潜力，特别是用于强化各种食品，包括婴儿配方奶粉和营养补充剂。

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引用次数: 0

Preparation, Characterization, and In Vivo Anti-Fatigue Evaluation of Octacosanol Nanoemulsions 八角醇纳米乳液的制备、表征和体内抗疲劳评估

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-13 DOI: 10.1111/jfpe.70000

Mian Wang, Huihua Li, Jinlan Yang, Wei Hu, Jianyi Wang

Octacosanol (OCT) is a natural aliphatic alcohol with multiple activities, but the poor solubility limited its wide applications. In this study, OCT nanoemulsions were prepared by a low-energy emulsification method. The particle size, polydispersity index, and Zeta potential of OCT nanoemulsions were 12.59 nm, 0.131, and −10.54 mV, respectively. OCT nanoemulsions could keep stable up to 180 days at 4°C with particle size ranging from 12.61 to 16.57 nm. In addition, OCT nanoemulsions could remain stable upon exposure to autoclaving, acid–base (pH 2–8), freeze–thaw, ultraviolet (UV) irradiation, and low concentrations of ions. The grid test time and exhaustive swimming time of the OCT nanoemulsions group increased by 70% and 40% compared with the exercise control group, indicating that OCT nanoemulsions could enhance the muscle strength and endurance performance of mice. Compared with the exercise control group, the muscle glycogen, liver glycogen, superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) levels of the OCT nanoemulsions group increased by 97%, 45%, 62%, and 20%, while the blood lactic acid and lactate dehydrogenase levels of the OCT nanoemulsions group decreased by 33% and 22%, respectively, suggesting that OCT nanoemulsions had the anti-fatigue effect. Hematoxylin and eosin staining showed that OCT nanoemulsions could repair muscle damages induced by excessive exercise. These findings could pave the way for the development of OCT nanoemulsions with high stability and anti-fatigue potential.

二十八烷醇（OCT）是一种天然脂肪醇，具有多种活性，但溶解性差限制了其广泛应用。本研究采用低能乳化法制备了 OCT 纳米乳液。OCT 纳米乳液的粒径、多分散指数和 Zeta 电位分别为 12.59 nm、0.131 和 -10.54 mV。OCT 纳米乳液在 4°C 下可保持稳定长达 180 天，粒径范围为 12.61 至 16.57 nm。此外，OCT 纳米乳液在高压灭菌、酸碱（pH 值为 2-8 ）、冻融、紫外线（UV）照射和低浓度离子条件下也能保持稳定。与运动对照组相比，OCT纳米乳剂组的网格测试时间和竭尽全力游泳时间分别增加了70%和40%，表明OCT纳米乳剂能增强小鼠的肌肉力量和耐力。与运动对照组相比，OCT纳米乳液组的肌糖原、肝糖原、超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GSH-Px）水平分别提高了97%、45%、62%和20%，而OCT纳米乳液组的血乳酸和乳酸脱氢酶水平分别降低了33%和22%，表明OCT纳米乳液具有抗疲劳作用。血红素和伊红染色显示，OCT 纳米乳液能修复过度运动引起的肌肉损伤。这些发现为开发具有高稳定性和抗疲劳潜力的 OCT 纳米乳剂铺平了道路。

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引用次数: 0

Effect of Gradient Vacuum Pressure on Quality Parameters of Vacuum-Fried Bananas Chips 梯度真空压力对真空油炸香蕉片质量参数的影响

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-12 DOI: 10.1111/jfpe.14773

Tran Cong Nam, Truong Khac Huy, Tran Cong Danh, Ngo Thao Suong, Le Thi Quynh Nhu, Quang D. Nguyen, Nguyen Duc Vuong

The effect of vacuum pressure mode has not been studied depth yet. Effect of vacuum pressure on the quality of vacuum-fried banana slices was studies in this work. Three vacuum frying processes were conducted and tested. Classically, two constant vacuum pressures 80 (CVF-80) and 180 mmHg (CVF-180) were applied in the frying process at 90°C. One novel frying method with gradient vacuum pressure (GVF) changed from 760 to 80 mmHg was conducted and adapted. The frying temperature was kept at 90°C. The frying processes were monitoring by moisture contents and 4% was generally accepted as moisture content of final product. Meanwhile, the frying times of CVF-80, CVF-180 and GVF were 50, 80 and 60 min, whereas the brightness values (L*) were corresponded to 71.07, 71.36, 67.25, respectively. The GVF samples were brightest with lowest hardness value (30.8 N) and the CVF-180 was darkest with highest hardness value (36.87 N). The microstructure analysis showed that the GVF increase in both size and number of pores in comparison with CVF. Additionally, based on the paired comparison sensorial test the GVF fried banana slices were crisper than CVF samples. Our results revealed that the GVF method improves the quality of vacuum-fried banana slices, thus it can be good alternative method for production of banana snack.

真空压力模式的影响尚未得到深入研究。这项工作研究了真空压力对真空油炸香蕉片质量的影响。试验采用了三种真空油炸工艺。传统的油炸工艺是在 90°C 的温度下采用 80 (CVF-80) 和 180 mmHg (CVF-180) 两种恒定真空压力。一种新的油炸方法是将梯度真空压力（GVF）从 760 mmHg 改为 80 mmHg。油炸温度保持在 90°C。油炸过程受到水分含量的监控，一般认为最终产品的水分含量为 4%。CVF-80、CVF-180 和 GVF 的油炸时间分别为 50、80 和 60 分钟，亮度值（L*）分别为 71.07、71.36 和 67.25。GVF 样品最亮，硬度值最低（30.8 N），CVF-180 最暗，硬度值最高（36.87 N）。微观结构分析表明，与 CVF 相比，GVF 的气孔尺寸和数量都有所增加。此外，根据配对比较感官测试，GVF 炸香蕉片比 CVF 样品更脆。我们的研究结果表明，GVF 方法提高了真空油炸香蕉片的质量，因此可以作为生产香蕉点心的良好替代方法。

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引用次数: 0

Enhancing Shelf-Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments 通过各种巴氏杀菌技术提高薏仁饮料的货架期：在 25°C 和 4°C 温度条件下采用热处理、脉冲光处理和微波处理的比较研究

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-11 DOI: 10.1111/jfpe.14776

Rishab Dhar, Snehasis Chakraborty

The influence of thermal (95°C, 5 min), pulsed light (PL, 1.64 kJ/cm² available fluence) and microwave (MW, 2 kW, and 16 min ≈ 90°C final temperature) treatment on various quality attributes and shelf-life of bael (Aegle marmelos) beverage was investigated. The quality parameters under consideration included microbial growth, enzyme activity, bioactive components, sensory quality, and physicochemical properties. Effects of different packaging materials (ethyl vinyl alcohol (EVOH) and multilayered (ML) pouches) and storage temperatures (25°C and 4°C) were also explored. The rate of sample deterioration, loss of bioactive components, and sensory qualities increased with higher storage temperature. MW and thermal processing showed better storage stability based on the minimum microbial counts, enzyme activities, and minimal changes in soluble solids. Least sedimentation was seen in thermally treated samples. MW treatment was better in preventing alterations in pH and titratable acidity (at 25°C), reducing sugars, browning, and sensory acceptance. On 50th day at 4°C, higher total phenolic content (59%–64%), antioxidant capacity (69%–72%), and total carotenoid content (136%–139%) were obtained with the PL treatment. For both packaging materials, a shelf-life of 40–50 days (as per aerobic mesophile count ≤ 4.0 log CFU/mL) and 30 days (as per overall sensory acceptability > 5) at 4°C was obtained for thermal and microwave. As per AM count, shelf-life of PL irradiated beverages was 40 days, and according to sensory acceptability, it was 30 days. Overall, MW processed beverages stored in ML-pouches and at 4°C exhibited better shelf life and storage quality.

研究了热处理（95°C，5 分钟）、脉冲光（PL，1.64 kJ/cm2 可用通量）和微波（MW，2 kW，16 分钟≈90°C 最终温度）对榛子（Aegle marmelos）饮料的各种质量属性和货架期的影响。考虑的质量参数包括微生物生长、酶活性、生物活性成分、感官质量和理化特性。研究还探讨了不同包装材料（乙烯醇（EVOH）和多层（ML）小袋）和储存温度（25°C 和 4°C）的影响。样品的变质率、生物活性成分的损失和感官质量随着储存温度的升高而增加。从微生物数量、酶活性和可溶性固体变化最小的角度来看，水处理和热处理的储存稳定性更好。热处理样品的沉淀最少。在防止 pH 值和可滴定酸度（25°C 时）、还原糖、褐变和感官接受性发生变化方面，热处理的效果更好。在 4°C 下放置 50 天后，PL 处理的总酚含量（59%-64%）、抗氧化能力（69%-72%）和类胡萝卜素总含量（136%-139%）都更高。对于这两种包装材料，热处理和微波处理在 4°C 下的保质期分别为 40-50 天（按嗜氧介菌计数≤ 4.0 log CFU/mL 计）和 30 天（按总体感官可接受性 > 5 计）。根据AM计数，PL辐照饮料的货架期为40天，根据感官接受度，货架期为30天。总的来说，在 4°C 下用 ML 袋贮存的微波加工饮料的货架期和贮存质量更好。

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引用次数: 0

Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective 利用多种亲水胶体改变果皮的质量属性：最新应用与未来展望

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-11 DOI: 10.1111/jfpe.14782

Masud Alam, Mansi Rawat, Sawinder Kaur, Basharat Nabi Dar, Vikas Nanda

This study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit-based leathers. It highlights the significant impact of hydrocolloids in improving the techno-functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti-oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health-conscious food options.

本研究全面回顾了近期在果皮配方中应用各种水胶体方面取得的进展。它强调了水胶体在改善这些水果皮革的技术功能特性以满足消费者偏好方面的重大影响。该综述超越了传统属性，探讨了水胶体对水果皮革配方的具体影响。对水果的选择、加工方法、水胶体的类型和浓度及其协同作用等关键因素进行了全面评估。综述还强调了控制 pH 值、含糖量、总可溶性固形物 (TSS)、干燥温度和干燥时间等参数的重要性，这些参数对保持果皮的质量属性至关重要。通过对这些方面的研究，该研究全面了解了亲水胶体在开发优质果皮产品中的作用。此外，使用亲水胶体后，果皮的质地、感官特性和抗氧化活性都得到了显著改善。这种改善不仅满足了消费者对更好质地和口感的需求，还促进了更健康食品的生产。总之，本综述强调了水胶体在改变果皮配方方面的潜力，从而带来更具吸引力和健康意识的食品选择。

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引用次数: 0

Rheological, Thermal and Physicochemical Properties of Bioprocessed Flour From Cowpea, Sorghum and Orange Fleshed Sweet Potato 豇豆、高粱和橙肉甘薯生物加工面粉的流变、热和理化特性

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-10 DOI: 10.1111/jfpe.14777

Yusuf Olamide Kewuyemi, Chiemela Enyinnaya Chinma, Hema Kesa, Opeyemi Alabi, Eric Oscar Amonsou, Oluwafemi Ayodeji Adebo

This study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish-brown cowpea, white sorghum and orange-fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ > G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear-thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (< 20 s⁻¹). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods.

本研究调查了发酵和发芽的红棕色豇豆、白高粱和橘皮甘薯全粉的流变学、物理化学和热学特性。与发酵过程相比，发芽过程大大降低了面粉悬浮液的糊化和流变特性。本研究观察到，豇豆和高粱发酵后的热糊度、后退度和最终粘度明显增加，这表明淀粉分子的易烹饪性和逆降解趋势得到了改善。在发酵面粉中，高粱的热糊粘度（848 mPa s）和最终粘度（1451 mPa s）最高。机械指纹显示出粘弹性固体特征，所有样品在 0-10 rad/s 频率范围内的 G′ > G″。温度扫描数据显示，G′在大约 80°C 时急剧上升，与淀粉糊化的开始时间相对应。除发芽高粱粉和生高粱粉外，均观察到了剪切稀化行为，在这两种情况下，分子重排导致初始粘度以较低的份额率（< 20 s-1）上升。差示扫描量热分析表明，糊化的峰值转变温度变化不大（除生高粱粉为 83.87°C 外，其他面粉均为 98°C-104°C）。用卡尔压缩指数（30.99）和豪斯纳比率（1.45）表示，发酵甘薯粉具有良好的面粉颗粒流动性；然而，可用还原糖可能会影响其较高的溶解度百分比（49.83%），从而影响较低的糊化粘度。这些对比鲜明的技术特征表明，应加大力度探索复合生物加工面粉在新型食品中的应用。

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引用次数: 0

Headspace and Viscosity: Key Factors in the Thermal Processing of Tomato Paste (A CFD Study) 顶空和粘度：番茄酱热加工的关键因素（CFD 研究）

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-10 DOI: 10.1111/jfpe.14779

Mohsen Dalvi-Isfahan, Mahmood Mahmoodi-Eshkaftaki

This study investigates the effects of headspace conditions (absence of headspace, full air, and full steam) and product viscosity (Brix values of 18 and 28) on the thermal processing of canned tomato paste. The results show that the presence of an air layer within the can's headspace significantly influences the temperature profile and the location of the slowest heating zone (SHZ), without markedly affecting the overall temperature magnitude. The Brix values, which indicate the paste's viscosity, are found to be crucial factors in heat transfer, with lower Brix values promoting convection and higher values favoring conduction. The average velocity for Brix 18 was approximately 10 times higher than that for Brix 28. Among the three main color parameters, the a* index experienced the most significant changes (maximum drop of 67%), while the b* index showed the least variation (maximum drop of 22%) during processing. The time required to reduce the number of bacteria to 10⁻⁶ CFU/g at the cold point of tomato paste cans was 28% higher in the product with Brix 18 compared with Brix 28. These findings underscore the importance of considering headspace conditions and product viscosity to optimize thermal processing methods, thereby enhancing the safety and quality of canned tomato products.

本研究调查了顶空条件（无顶空、全空气和全蒸汽）和产品粘度（Brix 值为 18 和 28）对番茄酱罐头热加工的影响。结果表明，罐头顶部空间空气层的存在会显著影响温度曲线和最慢加热区（SHZ）的位置，但不会明显影响整体温度幅度。Brix 值表示浆糊的粘度，是热传导的关键因素，较低的 Brix 值有利于对流，较高的 Brix 值有利于传导。Brix 18 的平均速度大约是 Brix 28 的 10 倍。在加工过程中，三个主要颜色参数中，a*指数变化最大（最大降幅为 67%），而 b* 指数变化最小（最大降幅为 22%）。与 Brix 值为 28 的产品相比，Brix 值为 18 的产品将番茄酱罐头冷点处的细菌数量降至 10-6 CFU/g 所需的时间高出 28%。这些发现强调了考虑顶空条件和产品粘度对优化热加工方法的重要性，从而提高番茄罐头产品的安全和质量。

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引用次数: 0

Spray Drying Microencapsulation of Antioxidant Bioflavonoids: A Bibliometric Analysis and Review on Recent Research Landscape (2013–2023) and Process Optimization 抗氧化剂生物类黄酮的喷雾干燥微胶囊技术：文献计量分析、最新研究综述（2013-2023 年）及工艺优化

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering

Pub Date : 2024-11-07 DOI: 10.1111/jfpe.14766

Wen Shan Chan, Khe Xin Teoh, Natalie Leong Joey, Mohamad Shazeli Che Zain

Spray drying has become a prevalent method for microencapsulating antioxidant bioflavonoids, offering cost-effectiveness and suitability for commercial nutraceutical production. Yet, challenges persist due to powder instability stemming from material compatibility issues and suboptimal operating conditions. A bibliometric analysis spanning 2013–2023 explored this research domain, revealing a burgeoning interest globally, notably from China, India, and Brazil. Keyword analysis highlighted prevalent themes like response surface methodology and process optimization, emphasizing maltodextrin's frequent use in encapsulation. Research delved into critical parameters such as wall material selection, compound-to-wall ratio, and operational optimization encompassing flow rate and inlet temperature. These insights drive advancements in spray drying technology, enabling the production of premium-quality nutraceutical ingredients while addressing stability concerns. This research underscores the significance of optimizing spray drying processes to enhance the efficacy and shelf life of bioflavonoid-based nutraceuticals for commercial viability.

喷雾干燥法已成为抗氧化剂生物类黄酮微胶囊化的一种普遍方法，具有成本效益高、适用于商业保健品生产等优点。然而，由于材料兼容性问题和操作条件不理想造成的粉末不稳定性，挑战依然存在。2013-2023年的文献计量分析对这一研究领域进行了探索，发现全球范围内，尤其是中国、印度和巴西对这一研究领域的兴趣日益浓厚。关键词分析突出了响应面方法学和工艺优化等流行主题，强调了麦芽糊精在封装中的频繁使用。研究深入探讨了壁材选择、化合物与壁材比率以及包括流速和入口温度在内的操作优化等关键参数。这些见解推动了喷雾干燥技术的进步，使生产优质营养保健品成分成为可能，同时解决了稳定性问题。这项研究强调了优化喷雾干燥工艺对提高生物类黄酮类保健品的功效和保质期以实现商业可行性的重要意义。

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引用次数: 0