Pub Date : 2025-01-18DOI: 10.1016/j.jfoodeng.2025.112487
Sheng Huang , Yan Cao , Yijia Zhang, Yin Fu, Erchao Li, Caifeng Jia
Flammulina velutipes polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.
{"title":"Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp","authors":"Sheng Huang , Yan Cao , Yijia Zhang, Yin Fu, Erchao Li, Caifeng Jia","doi":"10.1016/j.jfoodeng.2025.112487","DOIUrl":"10.1016/j.jfoodeng.2025.112487","url":null,"abstract":"<div><div><em>Flammulina velutipes</em> polysaccharides (FVPs) have shown promise as cryoprotectants in food preservation. This study investigates the specific role of FVP in inhibiting ice recrystallization and preserving the quality of Pacific white peeled shrimp during freeze-thaw cycles. The effects of FVPs at varying concentrations (0.5%, 1%, and 2%) were evaluated by analyzing ice crystal morphology, water-holding capacity, and tissue integrity. The results demonstrated that a 1% FVP concentration was most effective in reducing ice crystal size and preserving shrimp texture after thawing. FVP at this concentration interferes with ice crystal growth by altering water structure and inhibiting the aggregation of ice crystals, which helps maintain cellular integrity and reduce tissue damage. These findings highlight the potential of FVP as a targeted cryoprotectant, improving both the quality and shelf life of frozen shrimp, with implications for optimizing freezing techniques in the seafood industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112487"},"PeriodicalIF":5.3,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183533","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 : 2025-01-17DOI: 10.1016/j.jfoodeng.2025.112476
Bruno Ribeiro Luchesi , Francys Kley Vieira Moreira , José Manoel Marconcini
Anthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m−2, the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging.
{"title":"Colorimetric sensors based on hibiscus anthocyanins produced by continuous solution casting","authors":"Bruno Ribeiro Luchesi , Francys Kley Vieira Moreira , José Manoel Marconcini","doi":"10.1016/j.jfoodeng.2025.112476","DOIUrl":"10.1016/j.jfoodeng.2025.112476","url":null,"abstract":"<div><div>Anthocyanins from dried hibiscus petals were efficiently extracted by an ultrasound-assisted technique and incorporated to cornstarch/beeswax films to be used as colorimetric sensors for meat spoilage. The sensors were produced by a pilot-scale continuous solution casting technique. The incorporation of beeswax and the extract reduced by 84% and 85% the tensile strength and elastic modulus, respectively, increased the elongation at break by 319% and the water vapor barrier by 32%. The colorimetric properties of the films were due to the extract, main and specifically their sensory capacities. When exposed to ammonia concentrations lower than 105 mg m<sup>−2</sup>, the films rapidly and perceptively changed their color, stabilizing that change after at least 10 min. Moreover, the films slightly changed their color when exposed to meat spoilage volatiles for 6 h or less. Therefore, the properties achieved in this study, for the films produced by the continuous solution casting technique, allow them to be used as colorimetric sensors for intelligent packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112476"},"PeriodicalIF":5.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183631","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 : 2025-01-16DOI: 10.1016/j.jfoodeng.2025.112473
Jan E. Marquardt , Bastian Eysel , Martin Sadric , Cornelia Rauh , Mathias J. Krause
Fruit preparations are used in various forms in the food industry. For example, they are used as an ingredient in dairy products such as yogurt with added fruit. The dispersed fruit pieces can be described as soft particles with viscoelastic material behavior. The continuous phase is represented by fluids with complex flow behavior depending on the formulation. Characterization has shown that the fluids exhibit a yield stress and pseudoplastic behavior, which can be described by the Herschel–Bulkley model. Since damage to fruit pieces is undesirable in industrial transport processes, the potential for damage to fruit pieces during transport of pipes in cross-sectional constrictions is analyzed. The analysis is performed numerically using the homogenized lattice Boltzmann method and validated by an experiment on industrial fruit preparations at pilot plant scale. The results show a strong dependence of the damage potential on the (local) Metzner–Reed Reynolds number.
{"title":"Potential for damage to fruits during transport through cross-section constrictions","authors":"Jan E. Marquardt , Bastian Eysel , Martin Sadric , Cornelia Rauh , Mathias J. Krause","doi":"10.1016/j.jfoodeng.2025.112473","DOIUrl":"10.1016/j.jfoodeng.2025.112473","url":null,"abstract":"<div><div>Fruit preparations are used in various forms in the food industry. For example, they are used as an ingredient in dairy products such as yogurt with added fruit. The dispersed fruit pieces can be described as soft particles with viscoelastic material behavior. The continuous phase is represented by fluids with complex flow behavior depending on the formulation. Characterization has shown that the fluids exhibit a yield stress and pseudoplastic behavior, which can be described by the Herschel–Bulkley model. Since damage to fruit pieces is undesirable in industrial transport processes, the potential for damage to fruit pieces during transport of pipes in cross-sectional constrictions is analyzed. The analysis is performed numerically using the homogenized lattice Boltzmann method and validated by an experiment on industrial fruit preparations at pilot plant scale. The results show a strong dependence of the damage potential on the (local) Metzner–Reed Reynolds number.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112473"},"PeriodicalIF":5.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183536","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 : 2025-01-15DOI: 10.1016/j.jfoodeng.2025.112471
Filippo Bramante , Vincenzo di Bari , Gary Adams , Frederic Beaudoin , Gustav Waschatko , Ralf Jakobi , Nils Billecke , David A. Gray
This work investigated the stability of natural oleosome emulsions on freeze-thawing. Oleosomes were recovered from oilseed rape seeds following an aqueous extraction process using sodium bicarbonate (0.1 M). The final emulsions pH was adjusted to 9, 6 and 3 to achieve surface charge values of −50.3 ± 1.6, −20.0 ± 2.4, and +37.5 ± 0.5 mV, respectively. The emulsions with lipid mass fraction of 0.28 ± 0.02 were cooled to −20 °C for up to 24 h and thawed at 20 °C for 18 h, and their freeze-thaw stability assessed quantifying amount of released oil (oil yield) due to emulsion destabilisation. The destabilisation of the oleosome emulsions at pH 9 and 6 increased with isothermal holding time at −20 °C, whereas the emulsion at pH 3 destabilised more rapidly. Differential scanning calorimetry analysis of emulsions cooled from 20 °C to −20 °C at −10 °C/min, and held at −20 °C for 8h, revealed how the continuous phase rapidly crystallised on cooling, whereas lipid crystallisation started after 2 h at −20 °C and continued for the following 3 h. Oil yield data combined with differential scanning calorimetry curves suggest that the oleosome emulsions at pH 9 and 6 destabilised along with crystallisation of the dispersed lipid phase, whereas emulsions at pH 3 destabilised with the continuous phase crystallisation. It was hypothesised that oleosome emulsions at pH 9 and 6 ruptured by a mechanism of partial coalescence. At pH 3 the electrostatic interaction between phospholipids and oleosin molecules, the main components of oleosome interface, may be reduced resulting in a weaker interface which on cooling can be easily disrupted by ice crystals. Oil yield data for emulsions with increasing continuous phase mass fraction (0.50 and 0.70) suggest a lower extent of destabilisation than control (0.28 continuous phase). Increasing the number of freeze-thaw cycles from one to three did not cause significant increase in the oil yield.
{"title":"Freeze-thaw stability of oilseed rape oleosome emulsions","authors":"Filippo Bramante , Vincenzo di Bari , Gary Adams , Frederic Beaudoin , Gustav Waschatko , Ralf Jakobi , Nils Billecke , David A. Gray","doi":"10.1016/j.jfoodeng.2025.112471","DOIUrl":"10.1016/j.jfoodeng.2025.112471","url":null,"abstract":"<div><div>This work investigated the stability of natural oleosome emulsions on freeze-thawing. Oleosomes were recovered from oilseed rape seeds following an aqueous extraction process using sodium bicarbonate (0.1 M). The final emulsions pH was adjusted to 9, 6 and 3 to achieve surface charge values of −50.3 ± 1.6, −20.0 ± 2.4, and +37.5 ± 0.5 mV, respectively. The emulsions with lipid mass fraction of 0.28 ± 0.02 were cooled to −20 °C for up to 24 h and thawed at 20 °C for 18 h, and their freeze-thaw stability assessed quantifying amount of released oil (oil yield) due to emulsion destabilisation. The destabilisation of the oleosome emulsions at pH 9 and 6 increased with isothermal holding time at −20 °C, whereas the emulsion at pH 3 destabilised more rapidly. Differential scanning calorimetry analysis of emulsions cooled from 20 °C to −20 °C at −10 °C/min, and held at −20 °C for 8h, revealed how the continuous phase rapidly crystallised on cooling, whereas lipid crystallisation started after 2 h at −20 °C and continued for the following 3 h. Oil yield data combined with differential scanning calorimetry curves suggest that the oleosome emulsions at pH 9 and 6 destabilised along with crystallisation of the dispersed lipid phase, whereas emulsions at pH 3 destabilised with the continuous phase crystallisation. It was hypothesised that oleosome emulsions at pH 9 and 6 ruptured by a mechanism of partial coalescence. At pH 3 the electrostatic interaction between phospholipids and oleosin molecules, the main components of oleosome interface, may be reduced resulting in a weaker interface which on cooling can be easily disrupted by ice crystals. Oil yield data for emulsions with increasing continuous phase mass fraction (0.50 and 0.70) suggest a lower extent of destabilisation than control (0.28 continuous phase). Increasing the number of freeze-thaw cycles from one to three did not cause significant increase in the oil yield.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112471"},"PeriodicalIF":5.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183637","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 : 2025-01-15DOI: 10.1016/j.jfoodeng.2025.112475
Ronggang Pan , Shahid Iqbal , Ni Wang , Haozhi Chen , Rizwan Ahmed Bhutto , Wajid Rehman , Xiao Dong Chen , Peng Wu
With the rising demand for healthier food options, this study addresses the gap in understanding how the combination of konjac glucomannan (KGM) and curdlan (CUD) can enhance the stability and lipid digestion behavior of reduced-fat oil-in-water (O/W) emulsions. KGM, derived from konjac plants, and CUD, produced by Alcaligenes faecalis, are dietary fibers known for their ability to enhance food texture and rheology. Four 20 wt.% O/W emulsions with different aqueous phase compositions were prepared: (i) KGM emulsion (containing 0.8 wt.% KGM), (ii) CUD emulsion (containing 0.8 wt.% CUD) (iii) KGM-CUD emulsion (0.4 wt.% KGM and 0.4% CUD in the aqueous phase), and (iv) KGM + CUD mixed emulsion (equal volumes of individual KGM and CUD emulsions). The KGM emulsion exhibited the highest viscosity at low shear rates (0.1 s−1 - 0.2512 s−1), while the CUD emulsion showed higher viscosity at higher shear rates (0.2512 s−1 - 39.81 s−1). Among the emulsions, the KGM-CUD emulsion displayed the highest viscosity during GIT digestion, particularly under gastric conditions, and maintained a nearly constant particle size, indicating microstructural stability. Accordingly, free fatty acids (FFAs) released (%) at the end of intestinal digestion followed the order: KGM (63.55%) > KGM + CUD (42.43%) > KGM-CUD (40.85%) > CUD (36.30%). This study highlights the potential of KGM-CUD mixtures to modulate the digestion of lipid emulsions, offering valuable insights for the development of healthier food products with reduced lipid digestibility.
{"title":"Konjac glucomannan and curdlan modulate the rheological properties and digestive behaviors of oil-in-water emulsions during in vitro gastrointestinal digestion","authors":"Ronggang Pan , Shahid Iqbal , Ni Wang , Haozhi Chen , Rizwan Ahmed Bhutto , Wajid Rehman , Xiao Dong Chen , Peng Wu","doi":"10.1016/j.jfoodeng.2025.112475","DOIUrl":"10.1016/j.jfoodeng.2025.112475","url":null,"abstract":"<div><div>With the rising demand for healthier food options, this study addresses the gap in understanding how the combination of konjac glucomannan (KGM) and curdlan (CUD) can enhance the stability and lipid digestion behavior of reduced-fat oil-in-water (O/W) emulsions. KGM, derived from konjac plants, and CUD, produced by <em>Alcaligenes faecalis</em>, are dietary fibers known for their ability to enhance food texture and rheology. Four 20 wt.% O/W emulsions with different aqueous phase compositions were prepared: (i) KGM emulsion (containing 0.8 wt.% KGM), (ii) CUD emulsion (containing 0.8 wt.% CUD) (iii) KGM-CUD emulsion (0.4 wt.% KGM and 0.4% CUD in the aqueous phase), and (iv) KGM + CUD mixed emulsion (equal volumes of individual KGM and CUD emulsions). The KGM emulsion exhibited the highest viscosity at low shear rates (0.1 s<sup>−1</sup> - 0.2512 s<sup>−1</sup>), while the CUD emulsion showed higher viscosity at higher shear rates (0.2512 s<sup>−1</sup> - 39.81 s<sup>−1</sup>). Among the emulsions, the KGM-CUD emulsion displayed the highest viscosity during GIT digestion, particularly under gastric conditions, and maintained a nearly constant particle size, indicating microstructural stability. Accordingly, free fatty acids (FFAs) released (%) at the end of intestinal digestion followed the order: KGM (63.55%) > KGM + CUD (42.43%) > KGM-CUD (40.85%) > CUD (36.30%). This study highlights the potential of KGM-CUD mixtures to modulate the digestion of lipid emulsions, offering valuable insights for the development of healthier food products with reduced lipid digestibility.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112475"},"PeriodicalIF":5.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183535","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 : 2025-01-15DOI: 10.1016/j.jfoodeng.2025.112477
Junhee Lee, Su Hyun Lee, Hyun Jin Park
Konjac-based food products have gained substantial attention as dietary aids for promoting intestinal regularity and facilitating weight loss. This study proposed a novel method for creating low-calorie pet treats using coaxial 3D printing technology to integrate GM solution into a mixture of soy protein isolate and potato starch. The GM concentration was varied from 1% to 4% to determine optimal conditions for 3D printing. Results indicated that higher GM content improved gel strength, with the 4% GM formulation showing the highest printing accuracy and shape retention. G′ values of all inks were higher than G″ values, confirming their appropriate printability. In addition, the 4% GM solution closely matched the SPI-PS solution after heating and cooling process. Coaxial-printed samples significantly improved textural attributes and minimized vitamin loss compared to blend-printed samples, demonstrating that coaxial nozzle-assisted 3D printing is a promising strategy for reducing the caloric content of food products.
{"title":"A novel fabrication of konjac glucomannan inserted low-calorie food product using coaxial 3D printing","authors":"Junhee Lee, Su Hyun Lee, Hyun Jin Park","doi":"10.1016/j.jfoodeng.2025.112477","DOIUrl":"10.1016/j.jfoodeng.2025.112477","url":null,"abstract":"<div><div>Konjac-based food products have gained substantial attention as dietary aids for promoting intestinal regularity and facilitating weight loss. This study proposed a novel method for creating low-calorie pet treats using coaxial 3D printing technology to integrate GM solution into a mixture of soy protein isolate and potato starch. The GM concentration was varied from 1% to 4% to determine optimal conditions for 3D printing. Results indicated that higher GM content improved gel strength, with the 4% GM formulation showing the highest printing accuracy and shape retention. G′ values of all inks were higher than G″ values, confirming their appropriate printability. In addition, the 4% GM solution closely matched the SPI-PS solution after heating and cooling process. Coaxial-printed samples significantly improved textural attributes and minimized vitamin loss compared to blend-printed samples, demonstrating that coaxial nozzle-assisted 3D printing is a promising strategy for reducing the caloric content of food products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112477"},"PeriodicalIF":5.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183532","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 : 2025-01-13DOI: 10.1016/j.jfoodeng.2025.112470
Virginia Sanchez-Jimenez , Lola Fariñas , Anabella S. Giacomozzi , Alba Ginel , Amparo Quiles-Chuliá , Tomas E. Gomez Alvarez-Arenas , Jose Benedito , Jose V. Garcia-Perez
This study aimed to evaluate the feasibility of using air-coupled ultrasound for the textural characterization of puffed corn cakes (PCC). For this purpose, air-coupled ultrasound measurements (0.15–0.4 MHz) were taken and instrumental texture, microstructural (Cryo-FESEM), moisture content and water activity analyses were performed on two different sets of PCC: 1) Seven commercial batches and 2) Four commercial batches stored at different relative humidities (10–40 %) in order to provoke slight changes in moisture content.
The variation in the transmission coefficient modulus with the frequency (ΔCTf, dB/MHz) was the ultrasonic parameter chosen due to fact that the jagged surface of the PCC hindered an accurate estimation of the ultrasound velocity. Thus, ΔCTf was able to explain the PCC viscoelastic behaviour and correlated significantly (p < 0.05) with the PCC apparent hardness (R2 = 0.89) for every batch analyzed. ΔCTf also permitted the computation of the increase in attenuation due to microstructural changes brought about by moisture adsorption.
{"title":"Non-invasive textural assessment of puffed corn cakes using air-coupled ultrasound","authors":"Virginia Sanchez-Jimenez , Lola Fariñas , Anabella S. Giacomozzi , Alba Ginel , Amparo Quiles-Chuliá , Tomas E. Gomez Alvarez-Arenas , Jose Benedito , Jose V. Garcia-Perez","doi":"10.1016/j.jfoodeng.2025.112470","DOIUrl":"10.1016/j.jfoodeng.2025.112470","url":null,"abstract":"<div><div>This study aimed to evaluate the feasibility of using air-coupled ultrasound for the textural characterization of puffed corn cakes (PCC). For this purpose, air-coupled ultrasound measurements (0.15–0.4 MHz) were taken and instrumental texture, microstructural (Cryo-FESEM), moisture content and water activity analyses were performed on two different sets of PCC: 1) Seven commercial batches and 2) Four commercial batches stored at different relative humidities (10–40 %) in order to provoke slight changes in moisture content.</div><div>The variation in the transmission coefficient modulus with the frequency (ΔCT<sub>f</sub>, dB/MHz) was the ultrasonic parameter chosen due to fact that the jagged surface of the PCC hindered an accurate estimation of the ultrasound velocity. Thus, ΔCT<sub>f</sub> was able to explain the PCC viscoelastic behaviour and correlated significantly (p < 0.05) with the PCC apparent hardness (R<sup>2</sup> = 0.89) for every batch analyzed. ΔCT<sub>f</sub> also permitted the computation of the increase in attenuation due to microstructural changes brought about by moisture adsorption.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112470"},"PeriodicalIF":5.3,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183530","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 : 2025-01-10DOI: 10.1016/j.jfoodeng.2025.112466
Lauren R. Gallagher, Richard W. Hartel
A continuous scraped surface freezer was used to freeze ice cream, with samples taken over time to monitor the development of ice crystals, air cells, and fat destabilization. Microscopy methods were employed to determine the size of ice crystals and air cells, while fat destabilization was measured via laser diffraction. Processing conditions including overrun, draw temperature, and the percentage of power drawn by the dasher motor, were monitored for comparison to microstructural development. The residence time distribution, or the range of times that ice cream spent in the freezer, was measured by pulsed dye injection, with mean residence time about 4.8 ± 0.2 min. Once the freezer was started, all system elements were stabilized within approximately 2–2.5 mean residence times, with some stabilizing within one mean residence time. Ice crystallization is likely a key driver of microstructure development, as ice formation results in increased product viscosity and shear forces, which promote air incorporation and fat destabilization. This study contributes to the understanding of microstructure formation of frozen desserts in continuous scraped surface freezers, particularly during start-up operations, where it is important to minimize waste.
{"title":"Microstructural evolution of ice cream after start-up in a continuous scraped surface freezer","authors":"Lauren R. Gallagher, Richard W. Hartel","doi":"10.1016/j.jfoodeng.2025.112466","DOIUrl":"10.1016/j.jfoodeng.2025.112466","url":null,"abstract":"<div><div>A continuous scraped surface freezer was used to freeze ice cream, with samples taken over time to monitor the development of ice crystals, air cells, and fat destabilization. Microscopy methods were employed to determine the size of ice crystals and air cells, while fat destabilization was measured via laser diffraction. Processing conditions including overrun, draw temperature, and the percentage of power drawn by the dasher motor, were monitored for comparison to microstructural development. The residence time distribution, or the range of times that ice cream spent in the freezer, was measured by pulsed dye injection, with mean residence time about 4.8 ± 0.2 min. Once the freezer was started, all system elements were stabilized within approximately 2–2.5 mean residence times, with some stabilizing within one mean residence time. Ice crystallization is likely a key driver of microstructure development, as ice formation results in increased product viscosity and shear forces, which promote air incorporation and fat destabilization. This study contributes to the understanding of microstructure formation of frozen desserts in continuous scraped surface freezers, particularly during start-up operations, where it is important to minimize waste.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112466"},"PeriodicalIF":5.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183512","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 : 2025-01-10DOI: 10.1016/j.jfoodeng.2025.112472
Ehsan Nasrnia , Morteza Sadeghi , Ali Raeisi Isa-Abadi
Understanding the glass transition of different layers of a rice kernel makes it possible to control its drying and tempering operation. In our previous study, a validated numerical model was developed to simulate the intra-kernel behavior during intermittent drying and predict dependent values considering the glass transition concept. The kinetics of state change of different layers was determined using a quantitative function defined based on the glass transition line. This study is a lateral extension on the basis of our previous model to plan a controller algorithm aiming to dry rice in the rubbery zone preventing the expansion of moisture content gradients and accomplishing the process as quickly as possible. Through coupling the model with the controller algorithm the number of stages, drying duration, and tempering duration at any stage of the drying process were determined at various temperatures. The findings revealed that the number of drying stages decreased as the drying temperature increased. The third drying stage at 40 and 50 °C caused the surface and middle layers to migrate into the glassy region, increasing cracking possibilities. As temperatures increased to more than 60 °C, the rice kernel was dried completely in the rubbery region. The maximum (11.3%d.b.) and minimum (6.9%d.b.) created moisture content gradient were related to 70 °C and 40 °C, respectively. The rubbery area was 0%, 9.2%, 66.3%, and 85% of the total kernel's area at the end of the drying process, respectively at temperatures of 40, 50, 60, and 70 °C. Drying at 60 °C in a two-stage intermittent method led to the best performance in terms of state changes, maximum moisture content gradients, and total drying duration.
{"title":"A glass transition-based controller algorithm to manage rice intermittent drying","authors":"Ehsan Nasrnia , Morteza Sadeghi , Ali Raeisi Isa-Abadi","doi":"10.1016/j.jfoodeng.2025.112472","DOIUrl":"10.1016/j.jfoodeng.2025.112472","url":null,"abstract":"<div><div>Understanding the glass transition of different layers of a rice kernel makes it possible to control its drying and tempering operation. In our previous study, a validated numerical model was developed to simulate the intra-kernel behavior during intermittent drying and predict dependent values considering the glass transition concept. The kinetics of state change of different layers was determined using a quantitative function defined based on the glass transition line. This study is a lateral extension on the basis of our previous model to plan a controller algorithm aiming to dry rice in the rubbery zone preventing the expansion of moisture content gradients and accomplishing the process as quickly as possible. Through coupling the model with the controller algorithm the number of stages, drying duration, and tempering duration at any stage of the drying process were determined at various temperatures. The findings revealed that the number of drying stages decreased as the drying temperature increased. The third drying stage at 40 and 50 °C caused the surface and middle layers to migrate into the glassy region, increasing cracking possibilities. As temperatures increased to more than 60 °C, the rice kernel was dried completely in the rubbery region. The maximum (11.3%d.b.) and minimum (6.9%d.b.) created moisture content gradient were related to 70 °C and 40 °C, respectively. The rubbery area was 0%, 9.2%, 66.3%, and 85% of the total kernel's area at the end of the drying process, respectively at temperatures of 40, 50, 60, and 70 °C. Drying at 60 °C in a two-stage intermittent method led to the best performance in terms of state changes, maximum moisture content gradients, and total drying duration.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"392 ","pages":"Article 112472"},"PeriodicalIF":5.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183513","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 : 2025-01-10DOI: 10.1016/j.jfoodeng.2025.112469
Kaiky C. Amaro , Vladimir Popović , Carmen C. Tadini , Tatiana Koutchma
This study evaluated the effect of germicidal ultraviolet (UV) processing in continuous flow on bacterial inactivation, quality parameters, and shelf life of coconut water (CW). Fresh CW was treated with an excimer lamp (EL) emitting at 222 nm and three UV LED sources emitting at 257, 267, and 286 nm. Physical (pH, acidity, total soluble solid content), quality (color), nutritional (total phenolic content, ascorbic acid) parameters, peroxidase (POD) enzyme activity, and Escherichia coli (E. coli) inactivation were investigated. The impact of UV processing on CW shelf-life was determined by measuring total plate count, and yeast and mold count during cold storage at 4 °C for 15 days and was compared to the thermal process (90 °C, 2 min). A 5-log10 reduction in E. coli was achieved in CW for all light sources tested of which UV LEDs at 267 nm were the most effective. At the corresponding fluence levels (12–40 mJ/cm2), no significant change in physical parameters was observed. The EL was the most effective for POD inactivation, reaching 60% inactivation at 29.2 mJ/cm2, while fluence higher than 200 mJ/cm2 was required for UV LEDs to achieve the same level of inactivation. Major changes in quality parameters were observed at fluence higher than 100 mJ/cm2. A wavelength-fluence diagram was built using the kinetic of E. coli and color change to optimize UV process conditions for CW. According to microbiological analysis during refrigerated storage, a shelf life of 12 days was achieved for UV-treated samples. This study contributes to the further development of nonthermal UV processing of beverages.
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