Journal of Food Engineering最新文献

Aerogel-based oil sorbents derived from pomelo (Citrus grandis L.) peels as potential gel matrices for food applications: Formation, properties and in-vitro oral processing

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-14 DOI: 10.1016/j.jfoodeng.2025.112532

Haoxin Wang , Peng Wang , Stefan Kasapis , Tuyen Truong

This study demonstrates the transformation of pomelo peel (PP) into aerogel templates for efficient rice bran oil absorption, producing effective oil sorbents. PP powder (5–10% w/w) of 125 and 250 μm particle sizes was emulsified with water, treated hydrothermally at 95 °C for 2 h, and freeze-dried to form aerogels. Upon immersion in oil, these templates formed gel-like sorbents. Aerogels with higher PP content exhibited an increase in density (from 26.65 to 77.75 mg/cm³), porosity (from 90.54% to 96.51%), and hardness (from 14.27 to 169.76 N), while cohesiveness decreased (from 40.00% to 21.59%) due to particle-to-particle interactions. The 250 μm PP-based aerogels with 5%–7% PP content demonstrated superior oil-holding capacity compared to the 125 μm ones; however, this capacity decreased as PP content increased from 8% to 10%. Microstructural analysis revealed a mix of mesopores and micropores, with mesopores dominating at lower PP concentrations. Fourier transform infrared spectroscopy (FTIR) analysis confirmed chemical changes post-treatment, yet no new peaks emerged after oil sorption, indicating a mainly physical process. Sorbents with lower PP content (5–6%) exhibited greater cohesiveness, increasing from 27.01% to 40.00%, due to particle-to-oil interaction, making them more suitable for food applications, as they broke down fully during in-vitro oral processing. Higher PP content (8%–10%) resulted in a high friction coefficient, rendering it unsuitable as a fat replacer. In contrast, sorbents with lower PP content sorbents (5%–7%) exhibited a decrease in lubrication as PP content increased, as indicated by measurements of oil release, droplet size, tribology, bolus fragmentation, and viscosity. This method offers potential for fat replacers and functional food ingredients.

本研究展示了如何将柚子皮（PP）转化为气凝胶模板，以高效吸收米糠油，从而产生有效的吸油剂。粒径分别为 125 微米和 250 微米的聚丙烯粉末（5-10% w/w）经水乳化后，在 95 °C 下进行水热处理 2 小时，然后冷冻干燥形成气凝胶。浸入油中后，这些模板会形成凝胶状吸附剂。聚丙烯含量较高的气凝胶的密度（从 26.65 mg/cm³ 增加到 77.75 mg/cm³）、孔隙率（从 90.54% 增加到 96.51%）和硬度（从 14.27 N 增加到 169.76 N）都有所提高，而由于颗粒间的相互作用，凝聚力则有所下降（从 40.00% 下降到 21.59%）。与 125 微米的气凝胶相比，聚丙烯含量为 5%-7% 的 250 微米聚丙烯气凝胶具有更强的持油能力；但是，随着聚丙烯含量从 8% 增加到 10%，持油能力有所下降。微观结构分析表明，中孔和微孔混合存在，在 PP 浓度较低时，中孔占主导地位。傅立叶变换红外光谱（FTIR）分析证实了处理后的化学变化，但油类吸附后没有出现新的峰值，表明主要是物理过程。PP 含量较低（5%-6%）的吸附剂表现出更高的内聚性，从 27.01% 增加到 40.00%，这是由于颗粒与油的相互作用，使它们更适合食品应用，因为它们在体外口腔加工过程中会完全分解。聚丙烯含量越高（8%-10%），摩擦系数越大，因此不适合用作脂肪替代物。相反，随着 PP 含量的增加，PP 含量较低的吸附剂（5%-7%）的润滑性会下降，这一点可以通过对释油量、液滴大小、摩擦学、栓剂破碎和粘度的测量得到证明。这种方法为脂肪替代品和功能性食品配料提供了潜力。

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引用次数: 0

Stabilization mechanism of oil and water emulsions by powdered buttermilk 酪乳粉对油水乳状液的稳定机制

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-12 DOI: 10.1016/j.jfoodeng.2025.112513

Ramon Ramos de Paula , Joslaine Jacumazo , Natália Mello da Silva , Rilton Alves de Freitas , Luana Carolina Bosmuler Züge , Agnes de Paula Scheer

This study investigates the use of buttermilk powder to stabilize oil-in-water emulsions, focusing on casein as the stabilizer, the formation of Pickering particles at the oil-water interface, and the impact of heating on the size of stabilizing proteins. Emulsions were prepared with buttermilk powder dispersions, both before and after heating, and with isolated micellar casein powder. Analyses included surface characteristics, particle size, zeta potential, three-phase contact angle, rheological behavior, and macro and microscopic evaluations. The results showed that casein significantly reduces interfacial tension, playing a crucial role in emulsion stability. No significant increase in particle size was observed after heating, and zeta potential values remained constant (−25.2 mV for buttermilk and −23.2 mV for heated buttermilk), suggesting that heating does not affect particle charge. Stability was confirmed by the creaming index (CI) after seven days, with emulsions containing 5% buttermilk showing a CI of 7.62%, while emulsions with 1.28% micellar casein showed a CI of 8.61%, with no significant differences. Rheological analysis revealed a pseudoplastic behavior and an increase in the elastic modulus (G′) with stabilizer concentration. Microscopic analysis highlighted the importance of stabilizer concentration and demonstrated that the Pickering stabilization process is essential for the metastability of emulsions.

{"title":"Stabilization mechanism of oil and water emulsions by powdered buttermilk","authors":"Ramon Ramos de Paula , Joslaine Jacumazo , Natália Mello da Silva , Rilton Alves de Freitas , Luana Carolina Bosmuler Züge , Agnes de Paula Scheer","doi":"10.1016/j.jfoodeng.2025.112513","DOIUrl":"10.1016/j.jfoodeng.2025.112513","url":null,"abstract":"<div><div>This study investigates the use of buttermilk powder to stabilize oil-in-water emulsions, focusing on casein as the stabilizer, the formation of Pickering particles at the oil-water interface, and the impact of heating on the size of stabilizing proteins. Emulsions were prepared with buttermilk powder dispersions, both before and after heating, and with isolated micellar casein powder. Analyses included surface characteristics, particle size, zeta potential, three-phase contact angle, rheological behavior, and macro and microscopic evaluations. The results showed that casein significantly reduces interfacial tension, playing a crucial role in emulsion stability. No significant increase in particle size was observed after heating, and zeta potential values remained constant (−25.2 mV for buttermilk and −23.2 mV for heated buttermilk), suggesting that heating does not affect particle charge. Stability was confirmed by the creaming index (CI) after seven days, with emulsions containing 5% buttermilk showing a CI of 7.62%, while emulsions with 1.28% micellar casein showed a CI of 8.61%, with no significant differences. Rheological analysis revealed a pseudoplastic behavior and an increase in the elastic modulus (G′) with stabilizer concentration. Microscopic analysis highlighted the importance of stabilizer concentration and demonstrated that the Pickering stabilization process is essential for the metastability of emulsions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112513"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437934","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}

引用次数: 0

Explainable artificial intelligence (xAI) applied to deep computer vision of microscopy imaging and spectroscopy for assessment of oleogel stability over storage 将可解释人工智能 (xAI) 应用于显微成像和光谱学的深度计算机视觉，以评估油凝胶在储存过程中的稳定性

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-12 DOI: 10.1016/j.jfoodeng.2025.112515

Ingrid Alves de Moraes , Leonardo Arrighi , Sylvio Barbon Junior , Javier E.L. Villa , Rosiane Lopes Cunha , Douglas Fernandes Barbin

During storage, changes in crystal lattice conformation of wax-based oleogels can cause oil to separate from the matrix, affecting appearance, texture and, consequently, perceived quality. In this sense, our study investigated conformational changes through microscopic images of oleogels stored during to nine months and explored the relation between these changes and oil holding capacity or oil loss. A comparative analysis between these results and non-invasive techniques via spectroscopic methods was performed, with the aim of obtaining complementary interpretation about the structural and chemical transformations of oleogels over storage. We employed a convolutional neural network (CNN) coupled with explainable artificial intelligence (XAI) to analyse the microscopic images, allowing us to identify the most influential crystalline regions for prediction. Classification model for oleogel storage period achieved accuracy of 87.53%. The results demonstrate that the use of deep computer vision systems (DCVS) combined with XAI provides an effective approach to monitor the storage stability of different oleogels, based on the detailed analysis of crystalline networks depicted in microscopic images. Near-infrared (NIR) and Raman spectroscopy were applied to identify oleogel modifications during storage. The VIP scores from NIR and Raman models indicated changes in bands associated with oxidation process, allowing to associate them with physical changes in the crystal conformation and the loss of oil holding capacity.

{"title":"Explainable artificial intelligence (xAI) applied to deep computer vision of microscopy imaging and spectroscopy for assessment of oleogel stability over storage","authors":"Ingrid Alves de Moraes , Leonardo Arrighi , Sylvio Barbon Junior , Javier E.L. Villa , Rosiane Lopes Cunha , Douglas Fernandes Barbin","doi":"10.1016/j.jfoodeng.2025.112515","DOIUrl":"10.1016/j.jfoodeng.2025.112515","url":null,"abstract":"<div><div>During storage, changes in crystal lattice conformation of wax-based oleogels can cause oil to separate from the matrix, affecting appearance, texture and, consequently, perceived quality. In this sense, our study investigated conformational changes through microscopic images of oleogels stored during to nine months and explored the relation between these changes and oil holding capacity or oil loss. A comparative analysis between these results and non-invasive techniques via spectroscopic methods was performed, with the aim of obtaining complementary interpretation about the structural and chemical transformations of oleogels over storage. We employed a convolutional neural network (CNN) coupled with explainable artificial intelligence (XAI) to analyse the microscopic images, allowing us to identify the most influential crystalline regions for prediction. Classification model for oleogel storage period achieved accuracy of 87.53%. The results demonstrate that the use of deep computer vision systems (DCVS) combined with XAI provides an effective approach to monitor the storage stability of different oleogels, based on the detailed analysis of crystalline networks depicted in microscopic images. Near-infrared (NIR) and Raman spectroscopy were applied to identify oleogel modifications during storage. The VIP scores from NIR and Raman models indicated changes in bands associated with oxidation process, allowing to associate them with physical changes in the crystal conformation and the loss of oil holding capacity.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112515"},"PeriodicalIF":5.3,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420817","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}

引用次数: 0

Study on electrostatic field assisted freezing temperature storage of grapes

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-11 DOI: 10.1016/j.jfoodeng.2025.112527

Songsong Zhao , Jianyu Liu , Hong Jiang , Xing Yang , Wenqiang Guan , Bin Liu , Zijian Lv , Cunkun Chen

Freezing temperature (FT) storage is an effective way to inhibit the quality deterioration of fruits and vegetables. However, the freeze damage of fruits and vegetables is easy to occur due to the individual freezing point temperatures and the fluctuation of storage temperature during the storage period. Therefore, the freezing temperature storage assisted with high voltage electrostatic field (HVEF) was proposed as an optimization method. The thermodynamic characteristics and storage quality of Sunshine Rose grapes stored at freezing point temperature (−2.0 ∼ −2.4 °C) under different HVEF treatment intensities and methods were studied. The results demonstrated that the cooling rate of grapes treated by HVEF was faster and the freezing temperature was significantly reduced obviously, and this effect is significant with increasing HVEF intensity. Additionally, in aspects of the effects of freeze damage and quality during storage, the spoiled fruits rate and freeze damage rate of the 100 kV/m pretreatment were 14.5% and 8.3%, lower than that of the freezing temperature control group. HVEF of pretreatment and intermittent treatment significantly inhibited the accumulation of malondialdehyde (MDA) and the increase in the total number of colonies and polyphenol oxidase (PPO) activity during storage. The appropriate intensity of HVEF reduced the probability of grape freezing and the proliferation rate of microorganisms during storage, so that there is a higher commodity rate and sensory characteristics. Therefore, HVEF assisted treatment during freezing temperature storage will be a feasible way for further improving grape preservation quality.

{"title":"Study on electrostatic field assisted freezing temperature storage of grapes","authors":"Songsong Zhao , Jianyu Liu , Hong Jiang , Xing Yang , Wenqiang Guan , Bin Liu , Zijian Lv , Cunkun Chen","doi":"10.1016/j.jfoodeng.2025.112527","DOIUrl":"10.1016/j.jfoodeng.2025.112527","url":null,"abstract":"<div><div>Freezing temperature (FT) storage is an effective way to inhibit the quality deterioration of fruits and vegetables. However, the freeze damage of fruits and vegetables is easy to occur due to the individual freezing point temperatures and the fluctuation of storage temperature during the storage period. Therefore, the freezing temperature storage assisted with high voltage electrostatic field (HVEF) was proposed as an optimization method. The thermodynamic characteristics and storage quality of Sunshine Rose grapes stored at freezing point temperature (−2.0 ∼ −2.4 °C) under different HVEF treatment intensities and methods were studied. The results demonstrated that the cooling rate of grapes treated by HVEF was faster and the freezing temperature was significantly reduced obviously, and this effect is significant with increasing HVEF intensity. Additionally, in aspects of the effects of freeze damage and quality during storage, the spoiled fruits rate and freeze damage rate of the 100 kV/m pretreatment were 14.5% and 8.3%, lower than that of the freezing temperature control group. HVEF of pretreatment and intermittent treatment significantly inhibited the accumulation of malondialdehyde (MDA) and the increase in the total number of colonies and polyphenol oxidase (PPO) activity during storage. The appropriate intensity of HVEF reduced the probability of grape freezing and the proliferation rate of microorganisms during storage, so that there is a higher commodity rate and sensory characteristics. Therefore, HVEF assisted treatment during freezing temperature storage will be a feasible way for further improving grape preservation quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112527"},"PeriodicalIF":5.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420916","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}

引用次数: 0

Impact of starch morphology on the stability and color of paprika red 淀粉形态对辣椒红稳定性和颜色的影响

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-11 DOI: 10.1016/j.jfoodeng.2025.112528

Yan Li , Lijun Qi , Shuangshuang Luo , Wei Gao , Taizeng Yuan , Ikram Alouk , Ruijia Zhang , Kaiyi Zou , Duoxia Xu

The impact of starch granules from different sources on the stability and color of paprika red pigments was investigated. The results indicated that pigment color and stability were not affected by starch composition (moisture and amylose content) but were strongly dependent on starch morphology. The color on potato starch was much redder and darker with a ΔE value of 8.41 compared to maize starch, which was attributed to its large diameter (29.94 ± 0.08 μm), leading to low diffuse reflectance and facilitating the formation of J-type aggregates of pigment molecules. In addition, the porous structure of starch was recognized as a critical factor in determining the pigment stability during light irradiation or thermal treatment. The porous maize starch provided good protection for paprika red, showing higher pigment retention (87.23%) during storage (15000 lx, 10 days). The hemispherical modified cassava starch provided moderate protection (84.35%), while the potato starch with smooth surface resulted in a rapid pigment degradation, with only 80.44% remaining under the same storage conditions. FTIR spectra indicated that the paprika red molecules interacted with the starch mainly by hydrogen bonding.

{"title":"Impact of starch morphology on the stability and color of paprika red","authors":"Yan Li , Lijun Qi , Shuangshuang Luo , Wei Gao , Taizeng Yuan , Ikram Alouk , Ruijia Zhang , Kaiyi Zou , Duoxia Xu","doi":"10.1016/j.jfoodeng.2025.112528","DOIUrl":"10.1016/j.jfoodeng.2025.112528","url":null,"abstract":"<div><div>The impact of starch granules from different sources on the stability and color of paprika red pigments was investigated. The results indicated that pigment color and stability were not affected by starch composition (moisture and amylose content) but were strongly dependent on starch morphology. The color on potato starch was much redder and darker with a ΔE value of 8.41 compared to maize starch, which was attributed to its large diameter (29.94 ± 0.08 μm), leading to low diffuse reflectance and facilitating the formation of J-type aggregates of pigment molecules. In addition, the porous structure of starch was recognized as a critical factor in determining the pigment stability during light irradiation or thermal treatment. The porous maize starch provided good protection for paprika red, showing higher pigment retention (87.23%) during storage (15000 lx, 10 days). The hemispherical modified cassava starch provided moderate protection (84.35%), while the potato starch with smooth surface resulted in a rapid pigment degradation, with only 80.44% remaining under the same storage conditions. FTIR spectra indicated that the paprika red molecules interacted with the starch mainly by hydrogen bonding.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112528"},"PeriodicalIF":5.3,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429083","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}

引用次数: 0

Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112516

Zinnur Yağmur Buğday , Beste Bayramoğlu , Halil Mecit Öztop

Isomeric monosaccharides may have different hydration behaviors, leading to distinct physicochemical properties in solutions. In this work, the aqueous behavior, structure, and hydration properties of D-allulose, D-glucose, and D-fructose were investigated as a function of concentration by molecular dynamics simulations. This is the first computational study investigating D-allulose compared to its two isomers. The dynamics were analyzed through self-diffusion coefficients; hydration was characterized by hydrogen bond (HB) analyses. Radial distribution functions were used to probe water structuring around sugar oxygens. Results show the hydration number and the fraction of bound water in solution were the highest for glucose, followed by fructose and allulose. The C3 epimerization of fructose into allulose highly promotes the allulose pyranoses to form intramolecular HBs, significantly limiting their water-holding capacity. This may possibly explain the favorability of furanose forms over pyranose forms in aqueous allulose solutions, opposing glucose and fructose in solution.

{"title":"Investigating the behavior of D-glucose, D-fructose, and D-allulose in aqueous media by molecular dynamics simulations","authors":"Zinnur Yağmur Buğday , Beste Bayramoğlu , Halil Mecit Öztop","doi":"10.1016/j.jfoodeng.2025.112516","DOIUrl":"10.1016/j.jfoodeng.2025.112516","url":null,"abstract":"<div><div>Isomeric monosaccharides may have different hydration behaviors, leading to distinct physicochemical properties in solutions. In this work, the aqueous behavior, structure, and hydration properties of D-allulose, D-glucose, and D-fructose were investigated as a function of concentration by molecular dynamics simulations. This is the first computational study investigating D-allulose compared to its two isomers. The dynamics were analyzed through self-diffusion coefficients; hydration was characterized by hydrogen bond (HB) analyses. Radial distribution functions were used to probe water structuring around sugar oxygens. Results show the hydration number and the fraction of bound water in solution were the highest for glucose, followed by fructose and allulose. The C3 epimerization of fructose into allulose highly promotes the allulose pyranoses to form intramolecular HBs, significantly limiting their water-holding capacity. This may possibly explain the favorability of furanose forms over pyranose forms in aqueous allulose solutions, opposing glucose and fructose in solution.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112516"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143402593","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}

引用次数: 0

Uncertainty-aware constrained optimization for air convective drying of thin apple slices using machine-learning-based response surface methodology

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112503

Shichen Li , Amir Malvandi , Hao Feng , Chenhui Shao

Air convective drying is an important food processing technology contributing to moisture reduction and food product preservation. Optimization of air convective drying is crucial to achieve high food quality and process efficiency. However, existing drying optimization methods have two critical limitations. First, conventional response surface methodology cannot adequately account for the intricate relationships between process variables and responses, and fails in optimization of multiple drying objectives including drying quality, drying time, and energy consumption. Second, process uncertainties are ubiquitous in industrial food drying, but existing modeling approaches often neglect these uncertainties. To address these limitations, this paper develops an uncertainty-aware constrained optimization framework for air convective drying of thin apple slices. Specifically, we employ machine learning techniques to establish variable-response relationships. The Monte Carlo simulation-based approach is utilized for uncertainty quantification. A constrained optimization method is then used to identify feasible design spaces and find the optimal process parameters. To validate our framework, we conduct drying experiments simulating real-world settings featured by thin apple slices and process uncertainties (e.g., sample thickness). Further, multiple key quality characteristics including color, texture, and water activity are measured and considered within the proposed framework. The developed response surface model demonstrates excellent prediction accuracy with an average mean absolute percentage error of 5.2%. The constrained optimization method leads to 17.9% energy savings and 19.4% reduction in drying time.

{"title":"Uncertainty-aware constrained optimization for air convective drying of thin apple slices using machine-learning-based response surface methodology","authors":"Shichen Li , Amir Malvandi , Hao Feng , Chenhui Shao","doi":"10.1016/j.jfoodeng.2025.112503","DOIUrl":"10.1016/j.jfoodeng.2025.112503","url":null,"abstract":"<div><div>Air convective drying is an important food processing technology contributing to moisture reduction and food product preservation. Optimization of air convective drying is crucial to achieve high food quality and process efficiency. However, existing drying optimization methods have two critical limitations. First, conventional response surface methodology cannot adequately account for the intricate relationships between process variables and responses, and fails in optimization of multiple drying objectives including drying quality, drying time, and energy consumption. Second, process uncertainties are ubiquitous in industrial food drying, but existing modeling approaches often neglect these uncertainties. To address these limitations, this paper develops an uncertainty-aware constrained optimization framework for air convective drying of thin apple slices. Specifically, we employ machine learning techniques to establish variable-response relationships. The Monte Carlo simulation-based approach is utilized for uncertainty quantification. A constrained optimization method is then used to identify feasible design spaces and find the optimal process parameters. To validate our framework, we conduct drying experiments simulating real-world settings featured by thin apple slices and process uncertainties (e.g., sample thickness). Further, multiple key quality characteristics including color, texture, and water activity are measured and considered within the proposed framework. The developed response surface model demonstrates excellent prediction accuracy with an average mean absolute percentage error of 5.2%. The constrained optimization method leads to 17.9% energy savings and 19.4% reduction in drying time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"394 ","pages":"Article 112503"},"PeriodicalIF":5.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395642","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}

引用次数: 0

Assessing apple bruise susceptibility using the discrete element method

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-10 DOI: 10.1016/j.jfoodeng.2025.112517

Zhenwei Liang , Zibiao Zhou , Yin Huang , Huimin Yang

Predicting apple bruise susceptibility is essential for minimising potential damage during postharvest handling. To assess the resistance of apples to mechanical damage, an apple discrete element model was developed at a tissue scale using the particle-filling modelling method. Quasistatic compression experiments, which were designed via the Box–Behnken design, helped determine the optimal simulation parameters. The model accuracy was confirmed by comparing the simulations with the physical tests, which revealed average relative errors of 3.52% for the yield point and 8.55% for the yield force. Subsequently, a dynamic collision test simulation model was established with the linear parallel bond model employed to represent internal particle interactions within the impactor, and a viscoelastic–plastic contact model was integrated to constrain the impactor's motion and limit the force range during loading. The dynamic collisions were simulated at different impactor velocities, and a novel method for calculating the damage volume and damage depth after impact by extracting the crack coordinates was proposed. The resulting damage volume and depth were validated using X-ray computed tomography scans. Finally, the apple's bruise resistance index (BRI) was calculated using data from the simulations, yielding a relative error of 3.27% for the BRI thresholds. Compared with physical tests, calculating the BRI through simulations can be expected to reduce the consumption of experimental materials and time.

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引用次数: 0

Qualitative differentiation of non-deteriorated and deteriorated codonopsis radix using a portable spectrometric system with a multispectral sensor chipset 使用带有多光谱传感器芯片组的便携式光谱系统定性区分未变质和变质的党参

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-09 DOI: 10.1016/j.jfoodeng.2025.112514

Jia Hou , Hongru Guo , Zhengze Qiang , Guodi Lu , Mingwei Wang

Codonopsis Radix is a commonly used Chinese medicine and is also a food-medicine homology plant used as a food ingredient in China and Southeast Asia. Its nutritional profile, rich in polysaccharides, triterpenoids, polyacetylenes, and essential oils, renders it prone to deterioration during storage. In this study, we developed a portable, streamlined spectrometric system applicable for the rapid identification of whether Codonopsis Radix samples are deteriorated. This system centers around a multispectral sensor chipset (AS7265x) equipped with an 18-channel array spanning the visible to shortwave near-infrared spectrum (410–940 nm). We validated the system's efficacy through chemometric methods, including Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA). Additionally, we compared its performance to that of a commercial dispersive spectrometer (USB2000+). The validity and robustness of the OPLS-DA models built from the AS7265x and USB2000+ calibration spectral data were demonstrated based on the cross-validation and permutation test results, which indicated that the spectral data from the AS7265x device were comparable to those from the USB2000+ device in building a robust model that could effectively discriminate between non-deteriorated and deteriorated Codonopsis Radix samples. The prediction accuracies of the OPLS-DA methods based on the spectral data from the AS7265x and USB2000+ devices were both 95% under external validation. The experimental results confirmed that the proposed system is a powerful tool for practical, cost-effective applications in monitoring and assessment of Codonopsis Radix quality from major production areas in China.

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引用次数: 0

Effect of particle size distribution on mass transfer during solid-fluid extraction and its application to coffee brewing 粒度分布对固液萃取过程中传质的影响及其在咖啡酿造中的应用

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-02-07 DOI: 10.1016/j.jfoodeng.2025.112511

K.H. Estévez-Sánchez , M. Ramos-Morales , H. Ruiz-Espinosa , O. Cortés-Zavaleta , M.A. García-Alvarado , C.E. Ochoa-Velasco , I.I. Ruiz-López

Solid-fluid extraction (SFE) is one of the most important unit operations in the food and chemical engineering fields. This operation is very often modeled by assuming particles of single particle size (SPS); however, experimental evidence indicates that particle size distribution (PSD) affects mass transfer rate and therefore the extract characteristics at a given time. This study introduces a model based on global mass transfer coefficients to describe the SFE considering the PSD. The model was written in terms of dimensionless variables, arranged in a state-space representation for its analytical solution, and further used to investigate the effect of different PSDs on SFE, including normal, uniform, left and right skewed, and bimodal distributions, each one having different characteristics such as their median, fraction of particles above the mean, standard deviation, among others. Besides, the model was applied to estimate the diffusivity (

D_{P}

) of total soluble solids during coffee brewing of fine and coarse grinds in a packed bed system using data from literature. Results indicated that, depending on the PSD properties and solids-to-fluid volume ratio (between 0.01 and 1), the use of a SPS underestimated up to 16.5, 30.3, and 48.3% the required time to achieve high extraction yields (EY) of 90, 95, and 99%, respectively, but this trend reversed for low EYs, where time was overestimated in up to 47.5 and 34.2% for EYs of 25 and 50%, respectively. The use of a SPS produced significant underestimation of

D_{P}

(about 30%) during the mass transfer analysis of coffee brewing (

p < 0.05

), where it was evaluated as 1.3 × 10⁻¹⁰ m²/s when considering the PSD. The proposed model is a valuable tool to improve the understanding of the ongoing mass transfer mechanisms during SFE as well as to increase the knowledge about the processing of products depending on the PSD such as coffee brews.

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引用次数: 0