Journal of Food Process Engineering最新文献

Catfish fillets are produced from whole catfish through a series of processing operations including de-heading, gutting, filleting, skinning, trimming, and freezing. Catfish processing facilities usually chill or freeze a certain number of catfish fillets as backup storage. Later, catfish fillets are pulled out of storage for further processing, where significant manual labor is needed to separate and flatten all the fillets for downstream processing, such as portioning, breading, and individually quick-frozen (IQF). Due to the labor force shortage and increasing labor cost, there is a pressing need to automate the singulation task, thereby reducing labor dependence. Machine vision technology has been researched for automated quality evaluation of fish products. However, research is lacking on using machine vision for automated singulation of fish fillets. This study presents a novel machine vision system consisting of a color camera for the recognition of the folding status and orientations of catfish fillets toward realizing automated fillet singulation. A set of 400 images of catfish fillets in four different orientations was captured and annotated for each catfish fillet. Two deep learning-based image segmentation models, that is, YOLOv8 and SegFormer-B5, were trained on the dataset for catfish fillet recognition. YOLOv8 outperformed SegFormer in catfish recognition and achieved overall masked mAP (mean average precision) scores of 97.1% and 97.4% for underwater and out-of-water catfish fillets, respectively. The vision system combined with YOLOv8 has the potential to automate the recognition and subsequent handling operations of catfish fillets.

Practical applications

The U.S. catfish industry is shrinking and facing great challenges because of international market competition and increasing production costs. The outbreak of COVID-19 revealed a sharp deficiency in the labor force for the entire catfish industry, which has relied on manual labor for various processing operations. Mandatory lockdowns severely disrupted seafood supply chains and labor access. The tightening labor market has resulted in the delay of not only catfish processing but also production and distribution. It is imperative to increase the level of automation for processing operations such as IQF preparation process. At present, each processing facility needs 6–10 laborers for the manual catfish fillet IQF preparation process, implying that automating the process would potentially save hundreds of thousands of dollars in annual labor costs per processing line. The automation technology developed in this article has the potential to benefit the U.S. catfish processor by minimizing labor dependence and costs.

With the development of machine vision and spectral detection technology, online sorting of fruit internal and external quality has been developed rapidly. However, for spherical fruits, it is difficult to obtain full surface images during sorting, so it is difficult to accurately calculate the size of the surface defects and the ratio of defects to the full surface. In this paper, a full surface line scanning image acquisition device for spherical fruit is proposed. Based on this device, the line scanning hyperspectral image of spherical fruit is collected, and the original image is extracted by feature extraction and background removal. Next, the isometric projection image and the equivalent projection image of the feature image is obtained through cartography projection transformation; The number of feature pixels in the original feature image, the isometric projection image, the equivalent projection image, and the width of the original feature image are used as input parameters to predict the actual defect area with the help of the shallow neural network. In this paper, the equipment and method are verified using three test balls with different diameters and pasting different sizes of identification blocks at different positions on their surfaces. The experimental results show that the prediction accuracy R of the test set of the model is 0.9937, and the RMSE is 0.3391 cm². It can be seen that the method has good prediction accuracy, which can provide a reference for the hyperspectral on-line sorting method of external quality of spherical fruit.

Practical application

This method provides an effective solution for the quality sorting production line of spherical fruits. In addition to agricultural product quality testing and food quality testing, similar to the detection of industrial products such as ball balls, the scheme provided in this manuscript can also be used as one of the options.

The method proposed in this manuscript is suitable for all kinds of line scanning equipment, including hyperspectral imager and laser profilometer.

Given the seasonal nature and high perishability of Eriobotrya japonica fruits, employing effective preservation techniques like drying is crucial to minimize economic losses and extend the fruit's availability throughout the year. This study rigorously examines the drying kinetics of Eriobotrya japonica fruits using an indirect forced convection solar dryer and highlights the technological advantages of utilizing this dryer over traditional open-air methods, showing that controlled conditions provide improved drying rates. The research develops the equation for the characteristic drying curve. The Midilli-Kucuk model was demonstrated to be the most appropriate for describing these kinetics under various conditions, offering a reliable method for predicting drying behavior at untested temperatures. The thermal diffusivity was determined and rises as the temperature increases. The application of the Arrhenius approach enabled the determination of an activation energy of 17.79 kJ/mol, confirming the substantial impact of temperature on the drying process.

Practical applications

The global challenge of food preservation, especially for perishable fruits like Eriobotrya japonica, requires innovative and efficient solutions to minimize economic losses and ensure the year-round availability of nutritious produce. Our research demonstrates the technological advantages of using a forced convection solar dryer over traditional methods for drying E. japonica. This system maintains a consistent air temperature, ensuring a stable energy supply, faster, and more uniform drying. A major contribution of this study is the development of the characteristic drying curve equation, which is crucial for optimizing drying parameters and designing an efficient solar dryer specifically for E. japonica. This research not only advances the understanding of the drying kinetics and thermal properties of E. japonica but also provides a foundation for the development of more efficient and sustainable drying technologies. By optimizing the drying process, this study contributes to improving the preservation and quality of loquat fruits, thereby supporting agricultural sustainability and reducing post-harvest losses. This work is highly relevant to the broader energy community, as it showcases the potential of solar drying technologies in enhancing food preservation while promoting the use of renewable energy sources.

The viscoelastic behavior of food-grade biopolymers during gelation has a complex frequency spectrum that is difficult to measure by commercial rheometers. Master curves built by time–temperature superposition (TTS) of data arising from small-amplitude oscillatory flow (SAOS) or stress relaxation at a given reference temperature can provide the frequency span required to describe the frequency spectrum of highly complex systems such as hydrocolloids (e.g., κappa-carrageenan). In this work, master curves using TTS were obtained for various concentrations (1%–4% w/w). For a given concentration, mechanical spectra were generated for various temperatures (5, 10, 25, 37, and 45°C) to obtain the master curves and shifting factors (a_T, b_T) using the WLF (Williams–Landel–Ferry) equation. In this context, a methodology is suggested to obtain a wide observation window to describe complex spectra from gelling systems employed in the chemical industry.

Practical applications

The rheological methods used in this work combined the enhancement of the frequency range from experimental stress relaxation and SAOS data with double superposition. These methods are already known, but the combination to achieve an ample frequency range of more than 8 decades represents a useful tool for industrial applications of gelling systems like food hydrocolloids (i.e., κappa-carrageenan). It also helps to predict the viscoelastic behavior at temperatures and concentrations outside the usual range of rheometric measurements. It is further useful in the areas of equipment design and quality control for food products.

The semi-underground double-storey squat silo (SUDSSS) is a new type of silo with the advantages of preserving grain quality. In this paper, a numerical model of SUDSSS was constructed using solid elements. The proposed numerical model was validated by test results of an experimental underground silo, and the results demonstrated that: (1) Before and after backfilling, the radial and circumferential stress of the underground storey reached their maximum at 2/3 from the bottom and 2/3 from the ground surface, respectively; (2) As the height of grain storage increases, the silo wall stress in the overground storey increases. From the top of the underground storey up to 1/4 height of the overground storey, the stress of silo wall increases. (3) For the underground storey, the maximum stress occurs at 1/3 of the way from the apex of bottom cone.

Practical applications

The semi-underground double-storey squat silo is a new grain storage device proposed by this paper, which consists of two layers. The lower layer is located in the ground and can utilize the shallow ground temperature to realize the green and low-temperature storage of grain, the upper layer is conducive to the turnover of grain, which can ensure the quality of grain storage. The new silo has the advantages of saving land, energy saving and carbon reduction. Based on the silo, this paper investigates the stress–strain properties of the silo before and after soil backfilling during the construction stage, and obtains the change pattern of the static mechanical properties of the silo. This paper analyses the mechanical properties of semi-underground double-storey squat silo under different storage conditions at the grain storage stage, and studies the change patterns of the mechanical properties of the silo body under different storage heights.

The study aimed to investigate the impact of the osmotic effect on the drying and rehydration of paneer. The paneer slices were pre-treated with salt at seven different concentrations and surface treatments. The osmotic solution and product ratio was taken as 1:4 and the pretreatment time was fixed as 12 h. Weight loss (WL), solute gain (SG), and weight reduction (WR) of paneer were evaluated during osmotic pretreatment. The pretreated paneer was dried at 50°C in a tray dryer. The equilibrium moisture content of dried slices varied from 14.12% to 15.86% and the moisture diffusivity of the osmotic treated samples had a better result with maximum value of 4.76 × 10⁻⁸ m²/s. The osmotic pretreatment minimized the drying time of paneer. The Midilli model revealed the best fit for drying paneer slices with R² value >.99. Rehydration was carried out at three different temperatures at 4, 28, and 100°C. The samples rehydrated at 28°C showed better results in terms of the rehydration ratio with a maximal value of 1.85. In model investigation, the Peleg, Exponential, and Weibull model was found good fit for samples rehydrated at 4, 28, and 100°C. The osmotic pretreatment impacted positively on the quality matrices such as color retention, drying time, nutritional profile, and rehydration ratio of paneer slices. However, the higher osmotic pretreatments above 12% recorded unacceptable salty flavor.

Practical applications

The stability of paneer is limited and it requires refrigeration facility to store the paneer which is a frailty factor in supply chain cycle of dairy industries. In current practices, the high-cost freeze drying technique was used to dry the paneer to make as shelf stable. The conventional drying techniques would not suit for drying the paneer, that alters the characteristics of paneer. The research findings will improve the characteristics of dried paneer in conventional dryer and hence, it is viable to make the shelf stable paneer at low cost. This research would make an alternative approach to manufacture the shelf stable and ready to eat paneer.

Horticulture plays a pivotal role in providing livelihoods, nutrition, and economic growth. However, post-harvest losses due to inadequate storage facilities and practices remain a significant issue. The storage of horticultural produce involves developing and adopting sustainable, cost-effective solutions tailored to the unique challenges of resource-constrained environments. Despite the availability of refrigeration and cold storage facilities, their energy-intensive and expensive nature renders them inaccessible to many. To tackle this problem, a solar-assisted evaporative cool chamber (ECC) with a storage capacity of 250 kg was designed. It is powered by a 200 W solar panel, a 150 Ah battery with a charge controller, a 9 W water pump, and two 7.4 W exhaust fans. Extensive performance evaluation optimized water flow rates, air velocities, and pad materials, leading to a significant temperature drop of 14.9°C and a 64.3% humidity increase with 98.48% saturation efficiency, achieved with a water flow rate (6 L/min), air velocity (4 m/s), and honeycomb pad material. The inclusion of a thermoelectric Peltier module further lowered the temperature to 17.0°C and raised humidity to 70.1% within the ECC. Storage studies with four fruits (bananas, apples, papayas, and oranges) and four vegetables (tomatoes, okras, brinjals, and cucumbers) demonstrated that products stored inside the ECC remained marketable for an additional 4–15 days, nearly doubling their shelf life compared with ambient conditions. An economically viable ECC solution effectively addresses the needs of hot climate regions, providing a valuable solution for post-harvest preservation.

Practical applications

Horticulture is crucial for livelihoods, nutrition, and economic growth that face challenges in post-harvest losses due to inadequate storage facilities. Traditional refrigeration solutions are often inaccessible in resource-constrained environments. To address this, a solar-assisted evaporative cool chamber (ECC) with a 250 kg storage capacity was designed and evaluated for performance. The solar-assisted ECC presents a practical and cost-effective technology with the potential to significantly improve post-harvest management, empower small-scale farmers, and promote sustainable food systems, particularly in resource-constrained environments.

The impact of ultrasound-assisted fermentation using Lactobacillus species was investigated, for enhanced lactic acid production. The different ultrasound frequencies of 20, 30, and 40 Hz, with time intervals of 3, 4, and 5 min, and with corn steep liquor concentrations of 1%–3% were examined using response surface methodology-Box–Behnken design. The growth of lactic acid production was modeled by Contois model (linear) and Baranyi–Roberts model (nonlinear), assessing the suitability of Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus acidophilus for industrial processes. At 34 h, the maximal lactic acid generation of L. paracasei, L. plantarum, and L. acidophilus was 85.2%, 82.1%, and 79.4%, respectively. The R², μ_max, and K_s values for L. paracasei and L. plantarum were found to be 0.9158, 0.574 h⁻¹, 54.27 g/L and 0.9426, 0.294 h⁻¹, 22.66 g/L, respectively, using Contois model. The observed R² values of Baranyi–Roberts model for the strains L. acidophilus, L. paracasei, and L. plantarum were 0.9947, 0.9954, and 0.9998, respectively.

Practical Applications

Lactic acid is crucial in the fermentation process for products like yogurt, sauerkraut, kimchi, and pickles, enhancing flavor, texture, and shelf life. As a precursor to biodegradable plastics, lactic acid contributes to the development of sustainable packaging materials and environmentally friendly alternatives to traditional plastics. Utilizing waste corn steep liquor (CSL) as a growth medium presents a sustainable and cost-effective solution for lactic acid production, capitalizing on its rich nutrient profile to enhance microbial growth. As a byproduct of corn wet milling, using CSL for fermentation processes promotes waste valorization and contributes to a circular economy. The optimization of fermentation conditions using the Box–Behnken design ensures maximum yield and efficiency by systematically evaluating the effects of key process variables. Integrating advanced growth curve models like the Contois and Baranyi models further refines the understanding and prediction of microbial dynamics, enabling precise control over the fermentation process. This comprehensive approach not only promotes the efficient use of industrial by-products but also advances the development of environmentally friendly and economically viable bioprocesses.

Iron deficiency affects an estimated 1.62 billion individuals worldwide, while Asia and Africa bearing the highest burden. The widespread consumption, unique sensory properties and cultural significance of tea make it an appealing avenue for iron fortification. Obtaining microparticles for food fortification with acceptable organoleptic properties is key for consumer acceptability. Microcapsules were prepared with Aquacoat and various iron salts. The experiments were designed to understand the effect of formulation variables, i.e. type of iron salt, ratio of iron-to-coating, temperature and flow rate of the process. The iron compound significantly impacted yield, particle formation, and size distribution (5-15 μm). Post treatment by curing at specified relative humidity and temperature improved the colour in milk tea with ΔE reduced from 7 to 2 in NBS units. Microparticles from FeCl₃ exhibited superior morphology and colour-masking efficacy, inhibiting iron-polyphenol interaction in tea and show promise as iron fortificants for milky black tea.

Practical applications

Microencapsulation is a highly effective technique for encapsulating active iron cores within inert coating materials, ensuring the desired chemical and physical properties. Using spray drying, we can produce small and uniformly sized particles ranging from 1 to 20 μm. This can easily be utilized for fortification of beverage like hot tea/coffee or similar products. The success of the current process is evaluated based on several key factors, including process yield, encapsulation efficiency, and sensory properties of fortified tea.