Pub Date : 2024-11-13DOI: 10.1016/j.jfoodeng.2024.112392
Rodolfo de Mattos, Berta Zecchi
The seasonal nature of wine production results in the accumulation of significant quantities of grape pomace (GP) during harvest, presenting management challenges for wineries that traditionally regard this solid byproduct as low-value waste. However, extracting phenolic compounds (PCs) from GP offers a promising avenue for creating bioactive extracts for use in the food, pharmaceutical, and cosmetic industries. This study develops a mathematical model for predicting the total phenolic content (TPC) and total dissolved solids (TDS) in liquids obtained from multi-equilibrium-stage extraction processes using a 50% aqueous ethanol solution to recover PCs from Tannat GP. The model is applicable across a wide range of TPC and TDS concentrations in the liquid (0.2–45.4 gGAE/L for TPC and 1–118 g/L for TDS) and extraction temperatures between 30 and 70 °C. It is used to determine the optimal operational conditions of a Shanks extraction system, either to minimize fresh solvent consumption or to maximize selectivity for PCs extraction, achieving a desired extraction yield with a specified number of extraction vessels.
葡萄酒生产的季节性特点导致葡萄采摘期间积累了大量的葡萄渣（GP），这给传统上将这种固体副产品视为低价值废物的酿酒厂带来了管理上的挑战。然而，从葡萄渣中提取酚类化合物（PCs）为制造用于食品、制药和化妆品行业的生物活性提取物提供了一个前景广阔的途径。本研究建立了一个数学模型，用于预测使用 50% 的乙醇水溶液从丹纳特 GP 中回收多酚化合物的多平衡级萃取工艺所获得的液体中的总酚含量（TPC）和总溶解固体（TDS）。该模型适用于液体中广泛的 TPC 和 TDS 浓度范围（TPC 为 0.2-45.4 gGAE/L，TDS 为 1-118 g/L）以及 30 至 70 °C 之间的萃取温度。它可用于确定香克斯萃取系统的最佳操作条件，以最大限度地减少新鲜溶剂的消耗或最大限度地提高多氯联苯萃取的选择性，从而在指定数量的萃取容器中获得理想的萃取率。
{"title":"Modeling, simulation, and optimization of multi-stage equilibrium extraction of phenolic compounds from grape pomace","authors":"Rodolfo de Mattos, Berta Zecchi","doi":"10.1016/j.jfoodeng.2024.112392","DOIUrl":"10.1016/j.jfoodeng.2024.112392","url":null,"abstract":"<div><div>The seasonal nature of wine production results in the accumulation of significant quantities of grape pomace (GP) during harvest, presenting management challenges for wineries that traditionally regard this solid byproduct as low-value waste. However, extracting phenolic compounds (PCs) from GP offers a promising avenue for creating bioactive extracts for use in the food, pharmaceutical, and cosmetic industries. This study develops a mathematical model for predicting the total phenolic content (TPC) and total dissolved solids (TDS) in liquids obtained from multi-equilibrium-stage extraction processes using a 50% aqueous ethanol solution to recover PCs from Tannat GP. The model is applicable across a wide range of TPC and TDS concentrations in the liquid (0.2–45.4 gGAE/L for TPC and 1–118 g/L for TDS) and extraction temperatures between 30 and 70 °C. It is used to determine the optimal operational conditions of a Shanks extraction system, either to minimize fresh solvent consumption or to maximize selectivity for PCs extraction, achieving a desired extraction yield with a specified number of extraction vessels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112392"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (Eugenia brasiliensis) by spray-drying, utilizing both conventional (maltodextrin - MD and gum arabic - GA) and non-conventional wall materials, namely Psyllium husk (PY), Cassia tora gum (CT), and Mutamba gum (MG). Additionally, the effects of these wall materials on the bioaccessibility of TA were assessed through in vitro gastrointestinal digestion. Microcapsules containing GA exhibited higher retention of anthocyanins (64 mg/100 g) and total phenolic compounds (1281 mg/100 g) compared to those with MD (60 and 545 mg/100 g, respectively). When microcapsules were produced with GA in combination with 1% of PY, CT, or MG, the release rate of TA and water absorption increased. The highest TA release rate was observed in microcapsules with MG, followed by PY and CT. However, microcapsules produced with GA and 1% CT showed the highest bioaccessibility for TA, which was 12 times higher than GA microcapsule. Therefore, using non-conventional wall materials (PY, CT, and MG) in combination with conventional ones (GA) enhanced both the technological and biological properties of the microcapsules. These findings open important avenues for further research on the application of bioactive compounds in the food industry and other sectors.
由于水果的技术潜力和已知的生物效应，从水果中提取生物活性化合物以促进健康的科学研究在全球范围内日益增多。因此，本研究旨在利用传统（麦芽糊精 - MD 和阿拉伯树胶 - GA）和非常规壁材，即洋车前子壳 (PY)、决明子胶 (CT) 和穆坦巴胶 (MG)，通过喷雾干燥法研究 grumixama 果实（Eugenia brasiliensis）中总花青素 (TA) 和总酚类化合物 (TPC) 的微胶囊化。此外，还通过体外胃肠道消化评估了这些壁材对 TA 生物可及性的影响。与含有 MD（分别为 60 毫克/100 克和 545 毫克/100 克）的微胶囊相比，含有 GA 的微胶囊显示出更高的花青素保留率（64 毫克/100 克）和总酚类化合物保留率（1281 毫克/100 克）。用 GA 与 1%的PY、CT 或 MG 结合生产微胶囊时，TA 的释放率和吸水率都有所提高。含有 MG 的微胶囊的 TA 释放率最高，其次是PY 和 CT。然而，使用 GA 和 1% CT 生产的微胶囊对 TA 的生物可及性最高，是 GA 微胶囊的 12 倍。因此，将非常规壁材（PY、CT 和 MG）与常规壁材（GA）结合使用可提高微胶囊的技术和生物特性。这些发现为进一步研究生物活性化合物在食品工业和其他领域的应用开辟了重要途径。
{"title":"Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion","authors":"Elivaldo Nunes Modesto Junior , Rosane Patricia Ferreira Chaves , Henrique Silvano Arruda , Felipe Tecchio Borsoi , Glaucia Maria Pastore , Gustavo Araujo Pereira , Renan Campos Chisté , Rosinelson da Silva Pena","doi":"10.1016/j.jfoodeng.2024.112393","DOIUrl":"10.1016/j.jfoodeng.2024.112393","url":null,"abstract":"<div><div>Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (<em>Eugenia brasiliensis</em>) by spray-drying, utilizing both conventional (maltodextrin - MD and gum arabic - GA) and non-conventional wall materials, namely <em>Psyllium husk</em> (PY), <em>Cassia tora</em> gum (CT), and <em>Mutamba</em> gum (MG). Additionally, the effects of these wall materials on the bioaccessibility of TA were assessed through <em>in vitro</em> gastrointestinal digestion. Microcapsules containing GA exhibited higher retention of anthocyanins (64 mg/100 g) and total phenolic compounds (1281 mg/100 g) compared to those with MD (60 and 545 mg/100 g, respectively). When microcapsules were produced with GA in combination with 1% of PY, CT, or MG, the release rate of TA and water absorption increased. The highest TA release rate was observed in microcapsules with MG, followed by PY and CT. However, microcapsules produced with GA and 1% CT showed the highest bioaccessibility for TA, which was 12 times higher than GA microcapsule. Therefore, using non-conventional wall materials (PY, CT, and MG) in combination with conventional ones (GA) enhanced both the technological and biological properties of the microcapsules. These findings open important avenues for further research on the application of bioactive compounds in the food industry and other sectors.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112393"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-09DOI: 10.1016/j.jfoodeng.2024.112391
Andreas Håkansson
High-pressure homogenizers are used extensively in food and beverage processing. For design and operation optimization, it is vital to understand where breakup takes place. Using an experimental high-speed camera setup on a scaled model, this contribution shows that breakup events can occur inside of the gap of a homogenizer valve. This contrasts with many previous studies which only observe breakup downstream of the gap. Results show that gap breakup occurs at a substantially lower rate than outlet chamber breakup. Comparisons with computational fluid dynamics suggest that a necessary (but not sufficient) condition for gap breakup, is that the drop passes into the high-shear region close to the separation zone at the seat wall. Implications for food emulsification are discussed.
{"title":"Drop breakup can occur inside the gap of a high-pressure homogenizer – New evidence from experimental breakup visualizations","authors":"Andreas Håkansson","doi":"10.1016/j.jfoodeng.2024.112391","DOIUrl":"10.1016/j.jfoodeng.2024.112391","url":null,"abstract":"<div><div>High-pressure homogenizers are used extensively in food and beverage processing. For design and operation optimization, it is vital to understand where breakup takes place. Using an experimental high-speed camera setup on a scaled model, this contribution shows that breakup events can occur inside of the gap of a homogenizer valve. This contrasts with many previous studies which only observe breakup downstream of the gap. Results show that gap breakup occurs at a substantially lower rate than outlet chamber breakup. Comparisons with computational fluid dynamics suggest that a necessary (but not sufficient) condition for gap breakup, is that the drop passes into the high-shear region close to the separation zone at the seat wall. Implications for food emulsification are discussed.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112391"},"PeriodicalIF":5.3,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Enzymatic bimetallic Cu-Ni micromotors modified screen-printed electrodes were designed for the determination of xanthine. The bimetallic Cu-Ni micromotors were prepared by electrochemical template deposition. Morphological and structural characterization revealed that the smaller size and active mobility of the particles contribute to a larger specific surface area. The increase in surface area enhances electro-catalytic activities and sensitivity. These improved properties enable the newly created xanthine oxidase-modified Cu-Ni micromotors to function effectively as a high-performance sensor. Designed specifically for detecting xanthine, this sensor boasts high sensitivity, a broad measurement range, low detection limits, and excellent reproducibility and stability. The enzymatic bimetallic micromotor-based sensor was also successfully employed to measure xanthine levels. The limits of detection were determined to be 15.7 nM and 21.53 μM for xanthine concentration ranges of 0.1 μM–1 μM and 10 μM–300 μM, respectively, based on electrochemical signals under a magnetic field. Besides, the detection limit was calculated as 9.02 μM for xanthine concentrations ranging from 0.3 μM to 20 μM, based on the speed of the micromotors under a magnetic field (S/N = 3). The impressive results highlight the significant potential of bimetallic Cu-Ni micromotors as sensors, suggesting their promising applications in monitoring food freshness and enhancing security technology.
{"title":"Enzymatic bimetallic Cu-Ni micromotor sensor for xanthine detection","authors":"Elif Muslu Yilmaz, Basak Dag, Ismihan Killioglu, Esin Eren, Aysegul Uygun Oksuz","doi":"10.1016/j.jfoodeng.2024.112382","DOIUrl":"10.1016/j.jfoodeng.2024.112382","url":null,"abstract":"<div><div>Enzymatic bimetallic Cu-Ni micromotors modified screen-printed electrodes were designed for the determination of xanthine. The bimetallic Cu-Ni micromotors were prepared by electrochemical template deposition. Morphological and structural characterization revealed that the smaller size and active mobility of the particles contribute to a larger specific surface area. The increase in surface area enhances electro-catalytic activities and sensitivity. These improved properties enable the newly created xanthine oxidase-modified Cu-Ni micromotors to function effectively as a high-performance sensor. Designed specifically for detecting xanthine, this sensor boasts high sensitivity, a broad measurement range, low detection limits, and excellent reproducibility and stability. The enzymatic bimetallic micromotor-based sensor was also successfully employed to measure xanthine levels. The limits of detection were determined to be 15.7 nM and 21.53 μM for xanthine concentration ranges of 0.1 μM–1 μM and 10 μM–300 μM, respectively, based on electrochemical signals under a magnetic field. Besides, the detection limit was calculated as 9.02 μM for xanthine concentrations ranging from 0.3 μM to 20 μM, based on the speed of the micromotors under a magnetic field (S/N = 3). The impressive results highlight the significant potential of bimetallic Cu-Ni micromotors as sensors, suggesting their promising applications in monitoring food freshness and enhancing security technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112382"},"PeriodicalIF":5.3,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-07DOI: 10.1016/j.jfoodeng.2024.112390
Mingxing Li , Yibing Ma , Quan Pan , Yao Qin , Mengyu Yuan , Yongle Wu , Chengxin Cai
Rapid and high-precision wheat moisture detection is of great significance in ensuring wheat quality throughout transportation, storage, and procurement. The microwave method can achieve rapid detection of wheat moisture content, but the detection precision is influenced by spherical wave multipath, transmission diffraction effects, container, and wheat density. To improve the precision of detecting wheat moisture content, this paper presents a detection system that utilizes the 3D-printed dielectric metasurface lens antenna (DMLA). By utilizing the characteristic of the DMLA transforming spherical waves into plane waves, the error caused by spherical waves is reduced. The scattering parameters of wheat at varying moisture levels (6.2%–15.6%) and different densities are obtained using antenna and container error calibration algorithms in the frequency range of 23.6–24 GHz. An inverse algorithm is used to analyze the scattering parameters of wheat to determine the dielectric properties. The relationships between the dielectric properties, moisture content, and density are analyzed, and a density-independent calibration function is proposed to reduce the effect of density on the precision of moisture content detection. A linear regression model was established based on the density-independent calibration function, with a coefficient of determination (R2) of 0.992. In the results of predicting moisture content with the calibration function, the mean absolute error (MAE) is 0.143% and the root mean square error (RMSE) is 0.178%. The experimental results demonstrate the system's ability to achieve high-precision moisture content detection, with significant application potential in rapid grain quality detection, online monitoring, as well as grain drying and processing equipment.
{"title":"Density-independent wheat moisture content detection based on DMLA","authors":"Mingxing Li , Yibing Ma , Quan Pan , Yao Qin , Mengyu Yuan , Yongle Wu , Chengxin Cai","doi":"10.1016/j.jfoodeng.2024.112390","DOIUrl":"10.1016/j.jfoodeng.2024.112390","url":null,"abstract":"<div><div>Rapid and high-precision wheat moisture detection is of great significance in ensuring wheat quality throughout transportation, storage, and procurement. The microwave method can achieve rapid detection of wheat moisture content, but the detection precision is influenced by spherical wave multipath, transmission diffraction effects, container, and wheat density. To improve the precision of detecting wheat moisture content, this paper presents a detection system that utilizes the 3D-printed dielectric metasurface lens antenna (DMLA). By utilizing the characteristic of the DMLA transforming spherical waves into plane waves, the error caused by spherical waves is reduced. The scattering parameters of wheat at varying moisture levels (6.2%–15.6%) and different densities are obtained using antenna and container error calibration algorithms in the frequency range of 23.6–24 GHz. An inverse algorithm is used to analyze the scattering parameters of wheat to determine the dielectric properties. The relationships between the dielectric properties, moisture content, and density are analyzed, and a density-independent calibration function is proposed to reduce the effect of density on the precision of moisture content detection. A linear regression model was established based on the density-independent calibration function, with a coefficient of determination (R<sup>2</sup>) of 0.992. In the results of predicting moisture content with the calibration function, the mean absolute error (MAE) is 0.143% and the root mean square error (RMSE) is 0.178%. The experimental results demonstrate the system's ability to achieve high-precision moisture content detection, with significant application potential in rapid grain quality detection, online monitoring, as well as grain drying and processing equipment.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112390"},"PeriodicalIF":5.3,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-06DOI: 10.1016/j.jfoodeng.2024.112387
F. Ali, M.R. Zareifard, Julie Plamondon
Ohmic heating cells used for microbial destruction are typically large compared with conventional capillary tubes. Limitations of commonly used large cells include large mass, high come-up-time (CUT), lack of uniform heating, and operation at atmospheric pressure. A new 3 mL Micro Ohmic Cell (MOC) was designed and fabricated for the kinetic study of microbial spore destruction. Two tiny titanium electrodes, mounted horizontally on a T-shaped cylindrical cell with a 3 cm gap, generate a rapid heating rate up to 140 °C. Fibre optic temperature sensors were used for direct temperature monitoring during CUT and holding time. Model solutions were heated under voltage gradients up to 90 V/cm. Uniform heating was achieved under stirring conditions with less than 1 °C variation across the cell volume, and the coldest spot was identified as the liquid-air interface. CUT was evaluated as influenced by both system and product parameters, resulting in less than 50 s comparable to those obtained using capillary tubes. The newly developed MOC was validated for microbial destruction kinetic study under ohmic heating conditions using Clostridium sporogenes spores in buffer and concentrated maple sap. With its small volume, short CUT, and uniform temperature similar to capillary tubes in conventional heating, the MOC has the potential to be considered as a standard device for kinetic studies under ohmic heating.
与传统的毛细管相比，用于消灭微生物的欧姆加热池通常较大。常用大型加热池的局限性包括质量大、启动时间（CUT）长、加热不均匀以及在大气压下工作。为进行微生物孢子破坏的动力学研究，我们设计并制造了一种新型 3 mL 微型欧姆池 (MOC)。两个微小的钛电极水平安装在一个间隙为 3 厘米的 T 形圆柱电池上，可产生高达 140 ℃ 的快速加热。光纤温度传感器用于在切割和保温期间直接监测温度。模型溶液在高达 90 V/cm 的电压梯度下加热。在搅拌条件下实现了均匀加热，整个样品池体积的温度变化小于 1 °C，最冷点被确定为液气界面。根据系统和产品参数的影响，对 CUT 进行了评估，结果小于 50 秒，与使用毛细管获得的结果相当。在欧姆加热条件下，使用缓冲液和浓缩枫树汁中的梭状芽孢杆菌孢子对新开发的 MOC 进行了微生物破坏动力学研究验证。MOC 体积小、CUT 短、温度均匀，与传统加热中的毛细管相似，因此有可能被视为欧姆加热动力学研究的标准设备。
{"title":"A novel micro ohmic heating cell for microorganism destruction kinetic studies: Performance validation","authors":"F. Ali, M.R. Zareifard, Julie Plamondon","doi":"10.1016/j.jfoodeng.2024.112387","DOIUrl":"10.1016/j.jfoodeng.2024.112387","url":null,"abstract":"<div><div>Ohmic heating cells used for microbial destruction are typically large compared with conventional capillary tubes. Limitations of commonly used large cells include large mass, high come-up-time (CUT), lack of uniform heating, and operation at atmospheric pressure. A new 3 mL Micro Ohmic Cell (MOC) was designed and fabricated for the kinetic study of microbial spore destruction. Two tiny titanium electrodes, mounted horizontally on a T-shaped cylindrical cell with a 3 cm gap, generate a rapid heating rate up to 140 °C. Fibre optic temperature sensors were used for direct temperature monitoring during CUT and holding time. Model solutions were heated under voltage gradients up to 90 V/cm. Uniform heating was achieved under stirring conditions with less than 1 °C variation across the cell volume, and the coldest spot was identified as the liquid-air interface. CUT was evaluated as influenced by both system and product parameters, resulting in less than 50 s comparable to those obtained using capillary tubes. The newly developed MOC was validated for microbial destruction kinetic study under ohmic heating conditions using <em>Clostridium sporogenes</em> spores in buffer and concentrated maple sap. With its small volume, short CUT, and uniform temperature similar to capillary tubes in conventional heating, the MOC has the potential to be considered as a standard device for kinetic studies under ohmic heating.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112387"},"PeriodicalIF":5.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-05DOI: 10.1016/j.jfoodeng.2024.112389
Xiao Yang , Kevin M. Keener , Jun-Hu Cheng
Identification and optimization of the discharge uniformity is worldwide problems in the plasma industry. In this study, a simple, practical, and economical alternative for quantitatively identifying discharge uniformity of DBD plasma was proposed using the gray-level histogram, discharge area curve, and gray level transformation characteristics of discharge images. The influences of discharge peak voltage, excitation frequency, dielectric material, and dielectric thickness on discharge uniformity on the time scale of seconds were discussed, and the intrinsic relationship and mechanism between discharge uniformity and microbial inactivation efficiency were revealed. Within a certain range, with the gradual increase of discharge peak voltage (13–17 kV), excitation frequency (9–11 kHz), relative dielectric constant (3.6–9.6), and the gradual decrease of dielectric thickness (1–5 mm), the discharge image corresponded to the relative discharge uniformity and the average inactivation of L. monocytogenes and S. typhimurium (0.12–1.40 log-reduction and 0.26–2.34 log-reduction) increased as a whole. Overall, the findings revealed disruption or improvement of the discharge uniformity was the main factor contributing to the inactivation of bacteria by cold plasma, facilitating the scaling-up of DBD reactors on an industrial scale.
{"title":"Enhancing the discharge uniformity of atmospheric pressure DBD cold plasma for food efficient microbial inactivation","authors":"Xiao Yang , Kevin M. Keener , Jun-Hu Cheng","doi":"10.1016/j.jfoodeng.2024.112389","DOIUrl":"10.1016/j.jfoodeng.2024.112389","url":null,"abstract":"<div><div>Identification and optimization of the discharge uniformity is worldwide problems in the plasma industry. In this study, a simple, practical, and economical alternative for quantitatively identifying discharge uniformity of DBD plasma was proposed using the gray-level histogram, discharge area curve, and gray level transformation characteristics of discharge images. The influences of discharge peak voltage, excitation frequency, dielectric material, and dielectric thickness on discharge uniformity on the time scale of seconds were discussed, and the intrinsic relationship and mechanism between discharge uniformity and microbial inactivation efficiency were revealed. Within a certain range, with the gradual increase of discharge peak voltage (13–17 kV), excitation frequency (9–11 kHz), relative dielectric constant (3.6–9.6), and the gradual decrease of dielectric thickness (1–5 mm), the discharge image corresponded to the relative discharge uniformity and the average inactivation of <em>L. monocytogenes</em> and <em>S. typhimurium</em> (0.12–1.40 log-reduction and 0.26–2.34 log-reduction) increased as a whole. Overall, the findings revealed disruption or improvement of the discharge uniformity was the main factor contributing to the inactivation of bacteria by cold plasma, facilitating the scaling-up of DBD reactors on an industrial scale.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112389"},"PeriodicalIF":5.3,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The caking behaviour of organic crystals presents a significant challenge in both the food and pharmaceutical industries. This study aimed to investigate how surface impurities influence the caking behaviour of sucrose (sugar) crystals. Sucrose crystals were selected as the model material due to their relevance in various industries such as food processing and pharmaceuticals. The impact of surface chemistry was assessed for sucrose crystals with varying levels of impurities, namely white sugar, light brown sugar, and dark brown sugar. These crystals were subjected to controlled cycles of humidity exposure, compaction, and drying to induce caking, simulating real-world scenarios. The caking propensity was evaluated using a compression test, while the surface chemistry was characterized through Inverse Gas Chromatography (IGC). Moisture sorption properties were evaluated using a Dynamic Vapor Sorption (DVS) technique, and the formation of solid bridges was studied using scanning electron microscopy (SEM) and X-ray computed tomography (XCT). The results indicate that impurities play a crucial role in enhancing the caking behaviour of sucrose crystals by influencing their hygroscopicity and facilitating solid bridge formation. This study provides valuable insights into the relationship between surface chemistry, moisture sorption properties, and the caking behaviour of sucrose crystals, offering strategies to mitigate caking issues.
有机晶体的结块行为是食品和制药行业面临的一项重大挑战。本研究旨在探讨表面杂质如何影响蔗糖晶体的结块行为。由于蔗糖晶体与食品加工和制药等多个行业相关，因此被选为模型材料。对不同杂质含量的蔗糖晶体（即白糖、浅棕色糖和深棕色糖）进行了表面化学影响评估。对这些晶体进行受控的湿度暴露、压实和干燥循环，以诱发结块，模拟真实世界的情景。结块倾向通过压缩试验进行评估，而表面化学特性则通过反气相色谱法（IGC）进行表征。使用动态蒸汽吸附 (DVS) 技术评估了吸湿性能，并使用扫描电子显微镜 (SEM) 和 X 射线计算机断层扫描 (XCT) 研究了固桥的形成。结果表明，杂质通过影响蔗糖晶体的吸湿性和促进固桥的形成，在增强蔗糖晶体的结块行为中发挥了关键作用。这项研究为了解蔗糖晶体的表面化学、吸湿性能和结块行为之间的关系提供了宝贵的见解，为缓解结块问题提供了策略。
{"title":"The effect of surface chemistry on the caking behaviour of sucrose crystals","authors":"Amin Farshchi , Meishan Guo , Jabbar Gardy , Xun Zhang , Ali Hassanpour , Majid Naderi","doi":"10.1016/j.jfoodeng.2024.112386","DOIUrl":"10.1016/j.jfoodeng.2024.112386","url":null,"abstract":"<div><div>The caking behaviour of organic crystals presents a significant challenge in both the food and pharmaceutical industries. This study aimed to investigate how surface impurities influence the caking behaviour of sucrose (sugar) crystals. Sucrose crystals were selected as the model material due to their relevance in various industries such as food processing and pharmaceuticals. The impact of surface chemistry was assessed for sucrose crystals with varying levels of impurities, namely white sugar, light brown sugar, and dark brown sugar. These crystals were subjected to controlled cycles of humidity exposure, compaction, and drying to induce caking, simulating real-world scenarios. The caking propensity was evaluated using a compression test, while the surface chemistry was characterized through Inverse Gas Chromatography (IGC). Moisture sorption properties were evaluated using a Dynamic Vapor Sorption (DVS) technique, and the formation of solid bridges was studied using scanning electron microscopy (SEM) and X-ray computed tomography (XCT). The results indicate that impurities play a crucial role in enhancing the caking behaviour of sucrose crystals by influencing their hygroscopicity and facilitating solid bridge formation. This study provides valuable insights into the relationship between surface chemistry, moisture sorption properties, and the caking behaviour of sucrose crystals, offering strategies to mitigate caking issues.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112386"},"PeriodicalIF":5.3,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-09-19DOI: 10.1016/j.jfoodeng.2024.112326
Zongyou Ben , Xiao Sun , Yu Bai , Duoxing Yang , Yan Dong , Kunjie Chen
This study aimed to investigate the single-die compression process of gluten and formulate a constitutive model. Regression models were established between indicators and significant factors with single-factor and response surface tests. The optimal parameter combination was a moisture content of 7.441%, compression speed of 0.146 mm s−1, and compression load of 1.75 kN. The relative error between each indicator's experimental and predicted values was less than 2.866%. Rheological modeling of the densification forming and stress relaxation stages was carried out using the optimal parameters. The results showed that a piecewise nonlinear elastic-viscoplastic model effectively described the gluten densification process, with a relative error between experimental and predicted values of less than 3.428%. The five-element generalized Maxwell model (R2 = 0.997) was more suitable for characterizing the stress relaxation of gluten densification.
{"title":"Research on the densification process and constitutive model of gluten","authors":"Zongyou Ben , Xiao Sun , Yu Bai , Duoxing Yang , Yan Dong , Kunjie Chen","doi":"10.1016/j.jfoodeng.2024.112326","DOIUrl":"10.1016/j.jfoodeng.2024.112326","url":null,"abstract":"<div><div>This study aimed to investigate the single-die compression process of gluten and formulate a constitutive model. Regression models were established between indicators and significant factors with single-factor and response surface tests. The optimal parameter combination was a moisture content of 7.441%, compression speed of 0.146 mm s<sup>−1</sup>, and compression load of 1.75 kN. The relative error between each indicator's experimental and predicted values was less than 2.866%. Rheological modeling of the densification forming and stress relaxation stages was carried out using the optimal parameters. The results showed that a piecewise nonlinear elastic-viscoplastic model effectively described the gluten densification process, with a relative error between experimental and predicted values of less than 3.428%. The five-element generalized Maxwell model (R<sup>2</sup> = 0.997) was more suitable for characterizing the stress relaxation of gluten densification.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112326"},"PeriodicalIF":5.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-01DOI: 10.1016/j.jfoodeng.2023.111659
Saman Sabet , Tiago C. Pinto , Satu J. Kirjoranta , Afsane Kazerani Garcia , Fabio Valoppi
Oleogels are expected to replace unhealthy solid and semi-solid fats in the food industry due to their promising health and environmental impacts. However, to bring the benefits of oleogels to society, oleogel production should be moved from laboratory to industrial scale, which occurs when the classification of oleogel preparation methods is first contextualized within an industrial perspective. However, the traditional classifications of oleogels do not reveal relevant information to facilitate the fat-to-oleogel transition.
This study proposes a quantitative and novel classification of oleogelation approaches based on (i) the overall heat experienced by the oil during oleogelation (which strongly influences the oxidative/storage stability of the oleogel); (ii) the overall electrical energy consumption by all devices during oleogelation (which correlates to sustainability, upscaling ability, and cost of oleogelation); and (iii) overall oleogelation time (which correlates with costs and warehouse storage). We calculated these parameters for 216 oleogelation cases retrieved from the literature and classified them using a K-means clustering algorithm coupled with scree-plot analysis.
Oleogelation approaches are classified into low-, medium-, and high-input methods, with low-input approaches being the most promising for oleogel nutritional aspects, their sustainability, and industrial relevance. The generally accepted assumptions that direct methods are superior to indirect methods (due to their fewer inputs) are not correct and oleogelation methods should be carefully examined case-by-case. This novel classification of oleogels lays the foundations for a better understanding on the scalability of oleogel preparation methods with the final aim of materializing the fat-to-oleogel transition.
{"title":"Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels","authors":"Saman Sabet , Tiago C. Pinto , Satu J. Kirjoranta , Afsane Kazerani Garcia , Fabio Valoppi","doi":"10.1016/j.jfoodeng.2023.111659","DOIUrl":"10.1016/j.jfoodeng.2023.111659","url":null,"abstract":"<div><p>Oleogels are expected to replace unhealthy solid and semi-solid fats in the food industry due to their promising health and environmental impacts. However, to bring the benefits of oleogels to society, oleogel production should be moved from laboratory to industrial scale, which occurs when the classification of oleogel preparation methods is first contextualized within an industrial perspective. However, the traditional classifications of oleogels do not reveal relevant information to facilitate the fat-to-oleogel transition.</p><p>This study proposes a quantitative and novel classification of oleogelation approaches based on (i) the overall heat experienced by the oil during oleogelation (which strongly influences the oxidative/storage stability of the oleogel); (ii) the overall electrical energy consumption by all devices during oleogelation (which correlates to sustainability, upscaling ability, and cost of oleogelation); and (iii) overall oleogelation time (which correlates with costs and warehouse storage). We calculated these parameters for 216 oleogelation cases retrieved from the literature and classified them using a K-means clustering algorithm coupled with scree-plot analysis.</p><p>Oleogelation approaches are classified into low-, medium-, and high-input methods, with low-input approaches being the most promising for oleogel nutritional aspects, their sustainability, and industrial relevance. The generally accepted assumptions that direct methods are superior to indirect methods (due to their fewer inputs) are not correct and oleogelation methods should be carefully examined case-by-case. This novel classification of oleogels lays the foundations for a better understanding on the scalability of oleogel preparation methods with the final aim of materializing the fat-to-oleogel transition.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"357 ","pages":"Article 111659"},"PeriodicalIF":5.5,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0260877423002571/pdfft?md5=ed6b4296dd9b5b1969fbe68196cb4e12&pid=1-s2.0-S0260877423002571-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45219542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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