Journal of Food Engineering最新文献

英文中文

Development of moisture-adsorbent cellulose aerogels with application in the packaging and preservation of fresh products

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-09 DOI: 10.1016/j.jfoodeng.2025.112605

Mercedes Vera-Mahecha , Mario A. Noriega , Diego A. Castellanos

Moisture condensation inside packages is one frequent problem when packaging fresh stuff such as vegetables. This process leads to microbial deterioration, loss of nutrients, increased enzymatic degradation, and shelf-life reduction. In this study, cellulose and carboxymethylcellulose (CMC) based aerogels were developed as an environmentally -friendly alternative to minimize condensation. Initially, aqueous dispersions between 1 and 5 % (w/w) were prepared for each material. CaCO₃ and CaCl₂ were evaluated as chemical cross-linkers (5 % w/w). Aerogels were obtained starting with high-speed dispersion (15500 rpm), followed by ultra-cooling (−45 °C for 24 h) and finally freeze-drying (−75 °C for 24 h). The aerogels were characterized by measuring different thermophysical properties. The aerogel with the highest moisture adsorption capacity (C_ads) obtained was that of cellulose + CaCl₂ (5 % each in aqueous dispersion) with an equilibrium water vapor adsorption (C_ads) of 0.58 g g⁻¹ at 20 °C and 60 % RH. The moisture adsorption on that aerogel was modeled by fitting a combined pseudo-first-order kinetics and an adsorption equilibrium equation (GAB) obtaining an adjusted R² of 0.864. The aerogel performance was experimentally evaluated by packaging freshly cut melon (95 g) together with 3–6 g of aerogel blocks in perforated polyethylene terephthalate (PET) trays at 8 °C and 80 % RH. A shelf life of 8 days was achieved for the cut fruits compared to 3 days for samples in open trays and 5 days for fruits in closed trays without aerogel. The cellulose-based aerogels can be a suitable and sustainable alternative for sustainably preserving fresh products in active packaging.

{"title":"Development of moisture-adsorbent cellulose aerogels with application in the packaging and preservation of fresh products","authors":"Mercedes Vera-Mahecha , Mario A. Noriega , Diego A. Castellanos","doi":"10.1016/j.jfoodeng.2025.112605","DOIUrl":"10.1016/j.jfoodeng.2025.112605","url":null,"abstract":"<div><div>Moisture condensation inside packages is one frequent problem when packaging fresh stuff such as vegetables. This process leads to microbial deterioration, loss of nutrients, increased enzymatic degradation, and shelf-life reduction. In this study, cellulose and carboxymethylcellulose (CMC) based aerogels were developed as an environmentally -friendly alternative to minimize condensation. Initially, aqueous dispersions between 1 and 5 % (w/w) were prepared for each material. CaCO<sub>3</sub> and CaCl<sub>2</sub> were evaluated as chemical cross-linkers (5 % w/w). Aerogels were obtained starting with high-speed dispersion (15500 rpm), followed by ultra-cooling (−45 °C for 24 h) and finally freeze-drying (−75 °C for 24 h). The aerogels were characterized by measuring different thermophysical properties. The aerogel with the highest moisture adsorption capacity (C<sub>ads</sub>) obtained was that of cellulose + CaCl<sub>2</sub> (5 % each in aqueous dispersion) with an equilibrium water vapor adsorption (C<sub>ads</sub>) of 0.58 g g<sup>−1</sup> at 20 °C and 60 % RH. The moisture adsorption on that aerogel was modeled by fitting a combined pseudo-first-order kinetics and an adsorption equilibrium equation (GAB) obtaining an adjusted R<sup>2</sup> of 0.864. The aerogel performance was experimentally evaluated by packaging freshly cut melon (95 g) together with 3–6 g of aerogel blocks in perforated polyethylene terephthalate (PET) trays at 8 °C and 80 % RH. A shelf life of 8 days was achieved for the cut fruits compared to 3 days for samples in open trays and 5 days for fruits in closed trays without aerogel. The cellulose-based aerogels can be a suitable and sustainable alternative for sustainably preserving fresh products in active packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112605"},"PeriodicalIF":5.3,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799683","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

Optimization of latent heat storage system performance in food packaging

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-08 DOI: 10.1016/j.jfoodeng.2025.112604

Soroush Rahimi-Khoigani , Nasser Hamdami

Latent heat storage (LHS) systems can be utilized at all stages of the cold chain distribution to control the temperature fluctuations in food products. However, their application in food packaging is limited by the low heat transfer rate. This study aims to develop and validate a numerical model to optimize LHS systems in food cold chain distribution, such as food delivery systems, by considering fins of varying thicknesses, numbers, shapes, and locations. The parameters analyzed include the number of fins (2–16), thickness (0.325 mm, 0.625 mm, and 1.3 mm), shape, and location (branched, lateral, and central types). Tetradecane was used as the phase change material (PCM), while aluminum served as the PCM container. The heat transfer and melting process of the PCM were numerically solved using the finite element method with COMSOL software 5.4. The developed model, with an RMSE of 0.35 and an R² of 0.99, demonstrated that the LHS system with 8 fins exhibited the best heat absorption performance, achieving a stability percentage of 97.7 % when using tylose gel as a food model. The shape and location of the fins had no significant impact on the results due to the low heat transfer rate within the food packaging system. Increasing the fin thickness from 0.325 mm to 1.3 mm altered the aluminum-to-PCM ratio from 0.13 to 0.33. Consequently, the PCM quantity significantly influenced the results, making it difficult to isolate the effect of fin thickness alone.

{"title":"Optimization of latent heat storage system performance in food packaging","authors":"Soroush Rahimi-Khoigani , Nasser Hamdami","doi":"10.1016/j.jfoodeng.2025.112604","DOIUrl":"10.1016/j.jfoodeng.2025.112604","url":null,"abstract":"<div><div>Latent heat storage (LHS) systems can be utilized at all stages of the cold chain distribution to control the temperature fluctuations in food products. However, their application in food packaging is limited by the low heat transfer rate. This study aims to develop and validate a numerical model to optimize LHS systems in food cold chain distribution, such as food delivery systems, by considering fins of varying thicknesses, numbers, shapes, and locations. The parameters analyzed include the number of fins (2–16), thickness (0.325 mm, 0.625 mm, and 1.3 mm), shape, and location (branched, lateral, and central types). Tetradecane was used as the phase change material (PCM), while aluminum served as the PCM container. The heat transfer and melting process of the PCM were numerically solved using the finite element method with COMSOL software 5.4. The developed model, with an RMSE of 0.35 and an R<sup>2</sup> of 0.99, demonstrated that the LHS system with 8 fins exhibited the best heat absorption performance, achieving a stability percentage of 97.7 % when using tylose gel as a food model. The shape and location of the fins had no significant impact on the results due to the low heat transfer rate within the food packaging system. Increasing the fin thickness from 0.325 mm to 1.3 mm altered the aluminum-to-PCM ratio from 0.13 to 0.33. Consequently, the PCM quantity significantly influenced the results, making it difficult to isolate the effect of fin thickness alone.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112604"},"PeriodicalIF":5.3,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143814897","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

Modified corn cob as novel fragrance carrier via lignocellulose removal

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-05 DOI: 10.1016/j.jfoodeng.2025.112603

Yihao He , Song Zhu , Yue Li , Dejian Huang

In this study, three kinds of modified corn cobs (MRC) were developed based on the principle of removing cellulose, hemicellulose and lignin from raw corn cobs (RC) to load fragrance and improve its storage stability. The three MRCs exhibited high loading capacity for fragrance (1.37–1.71 g/g), which was 4–5 times higher than that of the original one. The loading and protective function of HCl-H₂O₂-MRC showed significant improvement in the storage stability of menthol fragrance, with only 31.75 % content loss during the storage. Scanning electron microscope and Brunauer-Emmett-Teller analysis indicated that the surface and internal structure of the MRC was altered to achieve greater porosity and pore volume, that the specific surface area of HCl-H₂O₂-MRC (0.1231 cm³/g) was 20 times that of RC. The Fourier transform infrared spectroscopy results proved that the number of hydrogen bonding sites was increased without introducing new functional groups, and the cellulose framework was greater exposed through modification. The results of thermogravimetric analysis demonstrated that the MRC possessed stable thermal properties and significantly prolonged the heat release time without changing the peak release temperature of fragrance. All the three MRCs followed the first-order equation with their release rate constants (k) of 0.0855, 0.1250, and 0.0685 respectively, indicating a constant decay in fragrance evaporation rate that gradually decreased over time. The results of this work suggested that modified corn cobs could be a promising green fragrance carrier.

{"title":"Modified corn cob as novel fragrance carrier via lignocellulose removal","authors":"Yihao He , Song Zhu , Yue Li , Dejian Huang","doi":"10.1016/j.jfoodeng.2025.112603","DOIUrl":"10.1016/j.jfoodeng.2025.112603","url":null,"abstract":"<div><div>In this study, three kinds of modified corn cobs (MRC) were developed based on the principle of removing cellulose, hemicellulose and lignin from raw corn cobs (RC) to load fragrance and improve its storage stability. The three MRCs exhibited high loading capacity for fragrance (1.37–1.71 g/g), which was 4–5 times higher than that of the original one. The loading and protective function of HCl-H<sub>2</sub>O<sub>2</sub>-MRC showed significant improvement in the storage stability of menthol fragrance, with only 31.75 % content loss during the storage. Scanning electron microscope and Brunauer-Emmett-Teller analysis indicated that the surface and internal structure of the MRC was altered to achieve greater porosity and pore volume, that the specific surface area of HCl-H<sub>2</sub>O<sub>2</sub>-MRC (0.1231 cm<sup>3</sup>/g) was 20 times that of RC. The Fourier transform infrared spectroscopy results proved that the number of hydrogen bonding sites was increased without introducing new functional groups, and the cellulose framework was greater exposed through modification. The results of thermogravimetric analysis demonstrated that the MRC possessed stable thermal properties and significantly prolonged the heat release time without changing the peak release temperature of fragrance. All the three MRCs followed the first-order equation with their release rate constants (k) of 0.0855, 0.1250, and 0.0685 respectively, indicating a constant decay in fragrance evaporation rate that gradually decreased over time. The results of this work suggested that modified corn cobs could be a promising green fragrance carrier.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112603"},"PeriodicalIF":5.3,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799821","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

Computer simulation of ready-to-eat rice reheating on a microwave oven: Application of dielectric mixture equations in foods of varying porosity ratio

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-04 DOI: 10.1016/j.jfoodeng.2025.112598

Andres Abea , Chihiro Sugihara , Yvan Llave , Saki Sudou , Mark Anthony Redo , Maria Dolors Guàrdia , Israel Muñoz , Mika Fukuoka

Predictive modeling of dielectric heating in porous foods is challenging due to their nature as multiphase materials. To explore the relationship between the topological structure of multiphase foods and the accuracy of dielectric mixture models, the degree of anisotropy of two cooked rice samples with 26 and 32 % porosity was determined, and their dielectric properties were estimated using the Lichtenecker (LK), Landau-Lifshitz-Looyenga (LLL), and Complex Refractive Index Mixture (CRIM) equations. These properties were used in a predictive finite-element model for reheating an apparent homogeneous rice sample on a flatbed microwave (MW) for 120 s. The results were compared with experimental data and a validated two-element model. Unlike LK and LLL equations, the CRIM equation predicted heat accumulation towards the edges of the container at the two values of porosity ratio evaluated, in accordance with the experimental results and the isotropic nature of the sample. The simulated temperature distributions suggest that the three evaluated equations could predict the MW heating behavior of rice to some extent, but that in order to obtain more accurate results, it could be useful to obtain an empirical topology-related parameter specific for this sample. These results can provide insight on the relationship between the topology of the porous structure in the sample and the adequacy of different dielectric mixture models.

{"title":"Computer simulation of ready-to-eat rice reheating on a microwave oven: Application of dielectric mixture equations in foods of varying porosity ratio","authors":"Andres Abea , Chihiro Sugihara , Yvan Llave , Saki Sudou , Mark Anthony Redo , Maria Dolors Guàrdia , Israel Muñoz , Mika Fukuoka","doi":"10.1016/j.jfoodeng.2025.112598","DOIUrl":"10.1016/j.jfoodeng.2025.112598","url":null,"abstract":"<div><div>Predictive modeling of dielectric heating in porous foods is challenging due to their nature as multiphase materials. To explore the relationship between the topological structure of multiphase foods and the accuracy of dielectric mixture models, the degree of anisotropy of two cooked rice samples with 26 and 32 % porosity was determined, and their dielectric properties were estimated using the Lichtenecker (LK), Landau-Lifshitz-Looyenga (LLL), and Complex Refractive Index Mixture (CRIM) equations. These properties were used in a predictive finite-element model for reheating an apparent homogeneous rice sample on a flatbed microwave (MW) for 120 s. The results were compared with experimental data and a validated two-element model. Unlike LK and LLL equations, the CRIM equation predicted heat accumulation towards the edges of the container at the two values of porosity ratio evaluated, in accordance with the experimental results and the isotropic nature of the sample. The simulated temperature distributions suggest that the three evaluated equations could predict the MW heating behavior of rice to some extent, but that in order to obtain more accurate results, it could be useful to obtain an empirical topology-related parameter specific for this sample. These results can provide insight on the relationship between the topology of the porous structure in the sample and the adequacy of different dielectric mixture models.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112598"},"PeriodicalIF":5.3,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807467","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 oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-03 DOI: 10.1016/j.jfoodeng.2025.112601

Guilan Zhao , Shengnan Wang, Hui Yang, Lina Yang, Hong Song, Guangchen Zhang, He Liu, Yutang He

Soy hull polysaccharides (SHP) and silica particles synergistically prepare stable Pickering emulsions. The effect of oil volume fraction (ø, 20 %–80 %) on the stability of the SiO₂-SHP Pickering emulsions was investigated. The results suggested that SiO₂-SHP constructed a dense polymer-particle-composite network in the continuous phase, promoting emulsion stability. Increasing ø enhances viscosity and elastic modulus by densifying the oil phase, demonstrating that the increase of the oil phase led to a closer filling and a greater degree of interaction between the dispersed phase droplets, thereby enhancing the gel network strength of the emulsion. At lower ø (20 % and 30 %), non-adsorbed SHP at oil droplet interfaces leads to depletion flocculation. At ø of 40 %–60 %, emulsion droplet presented circular shapes with clear edges. Particularly, the emulsion at ø of 70 % performed excellent storage stability (Turbiscan stability index, TSI<7.5, 60 d), where SiO₂-SHP acts as both surface adsorbent and structuring agent for the dispersed phase. However, at ø of 80 %, the TSI value of the emulsion slightly increased due to insufficient particle concentration and cannot completely cover the droplet surface, resulting in bridging flocculation and affecting emulsion stability. This investigation provides a theoretical foundation for practical applications and further research on Pickering emulsions at varying ø.

{"title":"Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides","authors":"Guilan Zhao , Shengnan Wang, Hui Yang, Lina Yang, Hong Song, Guangchen Zhang, He Liu, Yutang He","doi":"10.1016/j.jfoodeng.2025.112601","DOIUrl":"10.1016/j.jfoodeng.2025.112601","url":null,"abstract":"<div><div>Soy hull polysaccharides (SHP) and silica particles synergistically prepare stable Pickering emulsions. The effect of oil volume fraction (ø, 20 %–80 %) on the stability of the SiO<sub>2</sub>-SHP Pickering emulsions was investigated. The results suggested that SiO<sub>2</sub>-SHP constructed a dense polymer-particle-composite network in the continuous phase, promoting emulsion stability. Increasing ø enhances viscosity and elastic modulus by densifying the oil phase, demonstrating that the increase of the oil phase led to a closer filling and a greater degree of interaction between the dispersed phase droplets, thereby enhancing the gel network strength of the emulsion. At lower ø (20 % and 30 %), non-adsorbed SHP at oil droplet interfaces leads to depletion flocculation. At ø of 40 %–60 %, emulsion droplet presented circular shapes with clear edges. Particularly, the emulsion at ø of 70 % performed excellent storage stability (Turbiscan stability index, TSI<7.5, 60 d), where SiO<sub>2</sub>-SHP acts as both surface adsorbent and structuring agent for the dispersed phase. However, at ø of 80 %, the TSI value of the emulsion slightly increased due to insufficient particle concentration and cannot completely cover the droplet surface, resulting in bridging flocculation and affecting emulsion stability. This investigation provides a theoretical foundation for practical applications and further research on Pickering emulsions at varying ø.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112601"},"PeriodicalIF":5.3,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776970","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

Development of tea polysaccharides-xanthan gum complex oleogel: Characterization and curcumin delivery

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-03 DOI: 10.1016/j.jfoodeng.2025.112600

Yue Chen , Shengqi Li , Na Zhang , Ke Zhang , Xiaoqiang Chen

Oleogels have significant potential for delivering lipid-soluble bioactive compounds. We here prepared a tea polysaccharide conjugate (TPC)-Xanthan gum (XG) complex using the emulsion template method and investigated its curcumin (Cur) loading capacity and in vitro digestion mechanisms. Results unveiled that XG interacts non-covalently with TPC, primarily through electrostatic interactions and hydrogen bonding, enhancing emulsion template formation and stabilization. In addition, XG improved the oleogel's oil-binding capacity, gel strength, hardness, apparent viscosity, and other gel properties. Meanwhile, the complex oleogel-loaded Cur exhibited a high Cur encapsulation efficiency (>80 %), increased antioxidant activity, an augmented free fatty acid release rate, and improved Cur bioaccessibility (>50 %) and digestive stability. These findings provide a novel approach to designing oleogels for the effective delivery of lipid-soluble bioactive compounds.

引用次数: 0

Intelligent optical fiber probe for rapid beer quality assessment

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-03 DOI: 10.1016/j.jfoodeng.2025.112583

Felipe Oliveira Barino, João Victor Calderano, Renato Luiz Faraco-Filho, Alexandre Bessa dos Santos

This paper presents a novel optical fiber sensor for beer quality assessment. The sensor is based on a modal Mach–Zehnder interferometer (MZI) incorporating a long period grating (LPG) pair. The MZI is a highly sensitive device capable of measuring the optical properties of beer samples to identify their brands and lots. We demonstrated the performance of the MZI by applying it to three commercial beer brands with different lots. Employing linear discriminant analysis (LDA), Jeffries-Matusita distance, and density-based spatial clustering of applications with noise (DBSCAN), we identified similarities and differences among beer samples. Our results demonstrate the MZI’s capability to separate beer brands and lots. Additionally, we detected a discrepancy in one of the lots, indicating a potential quality issue. This method offers a non-destructive, real-time, and low-cost solution for beer quality monitoring that aligns with the principles of Industry 4.0. Our research contributes significantly to the ongoing efforts to enhance the efficiency and effectiveness of quality assessment in the beer industry.

{"title":"Intelligent optical fiber probe for rapid beer quality assessment","authors":"Felipe Oliveira Barino, João Victor Calderano, Renato Luiz Faraco-Filho, Alexandre Bessa dos Santos","doi":"10.1016/j.jfoodeng.2025.112583","DOIUrl":"10.1016/j.jfoodeng.2025.112583","url":null,"abstract":"<div><div>This paper presents a novel optical fiber sensor for beer quality assessment. The sensor is based on a modal Mach–Zehnder interferometer (MZI) incorporating a long period grating (LPG) pair. The MZI is a highly sensitive device capable of measuring the optical properties of beer samples to identify their brands and lots. We demonstrated the performance of the MZI by applying it to three commercial beer brands with different lots. Employing linear discriminant analysis (LDA), Jeffries-Matusita distance, and density-based spatial clustering of applications with noise (DBSCAN), we identified similarities and differences among beer samples. Our results demonstrate the MZI’s capability to separate beer brands and lots. Additionally, we detected a discrepancy in one of the lots, indicating a potential quality issue. This method offers a non-destructive, real-time, and low-cost solution for beer quality monitoring that aligns with the principles of Industry 4.0. Our research contributes significantly to the ongoing efforts to enhance the efficiency and effectiveness of quality assessment in the beer industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112583"},"PeriodicalIF":5.3,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767702","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

Fractional Order Bioimpedance Modeling for Sensing Fruit Properties 用于感知水果特性的分数阶生物阻抗模型

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-02 DOI: 10.1016/j.jfoodeng.2025.112594

B. Nayak, S. Swain, M.C. Tripathy

The bioimpedance properties of fruits, governed by complex resistive and capacitive behaviors, offer critical insights into fruit quality, ripeness, and physiological state. This study presents a novel fractional-order bioimpedance analysis (FOBA) framework for modeling fruit bioimpedance using fractional capacitors. By modeling fruits as dielectric materials with a distributed relaxation time, fractional-order systems enable non-invasive evaluation of moisture, glucose, and starch content, all of which vary with ripening and directly influence dielectric constants and fractional capacitance. Utilizing a parallel-plate capacitor setup, the permittivity and fractional capacitance of fruit tissue are examined, where fractional-order parameters reflect cellular biochemical changes. This study identifies key dependencies of these parameters with dielectric constants as well as moisture, glucose, and starch concentrations. This provides a sensitive indicator of ripeness and freshness, making FOBA a valuable tool for real-time, fruit quality monitoring in the food industry. A case study has been implemented using 10 samples of each green (Macho Plantain) and yellow (Cavendish) banana, as a dielectric of fractional capacitors. Experimental results validate the fractional-order modeling and align closely with the MATLAB simulations demonstrating its effectiveness in capturing the dynamic electrical properties. Also, statistical error analysis has been conducted to show the correlation of the predicted model with experimental results with a tolerance of ±3%. The findings indicate potential applications in food industry quality control and supply chain management.

{"title":"Fractional Order Bioimpedance Modeling for Sensing Fruit Properties","authors":"B. Nayak, S. Swain, M.C. Tripathy","doi":"10.1016/j.jfoodeng.2025.112594","DOIUrl":"10.1016/j.jfoodeng.2025.112594","url":null,"abstract":"<div><div>The bioimpedance properties of fruits, governed by complex resistive and capacitive behaviors, offer critical insights into fruit quality, ripeness, and physiological state. This study presents a novel fractional-order bioimpedance analysis (FOBA) framework for modeling fruit bioimpedance using fractional capacitors. By modeling fruits as dielectric materials with a distributed relaxation time, fractional-order systems enable non-invasive evaluation of moisture, glucose, and starch content, all of which vary with ripening and directly influence dielectric constants and fractional capacitance. Utilizing a parallel-plate capacitor setup, the permittivity and fractional capacitance of fruit tissue are examined, where fractional-order parameters reflect cellular biochemical changes. This study identifies key dependencies of these parameters with dielectric constants as well as moisture, glucose, and starch concentrations. This provides a sensitive indicator of ripeness and freshness, making FOBA a valuable tool for real-time, fruit quality monitoring in the food industry. A case study has been implemented using 10 samples of each green (Macho Plantain) and yellow (Cavendish) banana, as a dielectric of fractional capacitors. Experimental results validate the fractional-order modeling and align closely with the MATLAB simulations demonstrating its effectiveness in capturing the dynamic electrical properties. Also, statistical error analysis has been conducted to show the correlation of the predicted model with experimental results with a tolerance of ±3%. The findings indicate potential applications in food industry quality control and supply chain management.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112594"},"PeriodicalIF":5.3,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783923","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

Shape formation mechanism of roasted green tea during roasting process

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-04-01 DOI: 10.1016/j.jfoodeng.2025.112599

Xiaoyong Wang , Bernard Ntezimana , Guoqiang Liang , Tao Ding , Ning Yao , Yanchi Wang , Zhi Yu , De Zhang , Yuqiong Chen , Dejiang Ni

Drum roasting is a critical step in roasted green tea processing, directly influencing tea quality. Due to a lack of understanding of the movement mechanism of tea leaves during the drum roasting process, improper operation techniques often occur in production, resulting in prominent problems such as collision damage and even breakage of tea leaves. This study investigated the motion law of tea during the drum roasting process, and determined the motion parameters of tea through theoretical analysis, including the sliding angle, separation angle, tea separation speed from the vane plate, falling height at maximum separation angle, tea-drum contact time, and tea impact energy on the drum wall; Based on the motion law of tea leaves in the drum, a discrete element simulation model was constructed to numerically simulate their motion in the drum. The results indicated that the tea-drum wall rolling friction coefficient, spiral guide vane plate rear inclination angle, and drum speed are the main factors affecting the movement of tea leaves. The sliding angle, separation angle, tea separation velocity from the vane plate, and tea falling height increased with drum speed. With increasing axial distance, the average velocity of tea particles initially rose and then declined, with the highest coefficient of variation in zone one. It was also shown that the average coordination number of tea exhibited a negative correlation with drum speed. The variation law of separation angle of tea leaves in the drum was analyzed by high-speed camera, and the results were basically consistent with theoretical analysis and numerical simulation, verifying the transport mechanism of tea particles in the drum.

{"title":"Shape formation mechanism of roasted green tea during roasting process","authors":"Xiaoyong Wang , Bernard Ntezimana , Guoqiang Liang , Tao Ding , Ning Yao , Yanchi Wang , Zhi Yu , De Zhang , Yuqiong Chen , Dejiang Ni","doi":"10.1016/j.jfoodeng.2025.112599","DOIUrl":"10.1016/j.jfoodeng.2025.112599","url":null,"abstract":"<div><div>Drum roasting is a critical step in roasted green tea processing, directly influencing tea quality. Due to a lack of understanding of the movement mechanism of tea leaves during the drum roasting process, improper operation techniques often occur in production, resulting in prominent problems such as collision damage and even breakage of tea leaves. This study investigated the motion law of tea during the drum roasting process, and determined the motion parameters of tea through theoretical analysis, including the sliding angle, separation angle, tea separation speed from the vane plate, falling height at maximum separation angle, tea-drum contact time, and tea impact energy on the drum wall; Based on the motion law of tea leaves in the drum, a discrete element simulation model was constructed to numerically simulate their motion in the drum. The results indicated that the tea-drum wall rolling friction coefficient, spiral guide vane plate rear inclination angle, and drum speed are the main factors affecting the movement of tea leaves. The sliding angle, separation angle, tea separation velocity from the vane plate, and tea falling height increased with drum speed. With increasing axial distance, the average velocity of tea particles initially rose and then declined, with the highest coefficient of variation in zone one. It was also shown that the average coordination number of tea exhibited a negative correlation with drum speed. The variation law of separation angle of tea leaves in the drum was analyzed by high-speed camera, and the results were basically consistent with theoretical analysis and numerical simulation, verifying the transport mechanism of tea particles in the drum.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"398 ","pages":"Article 112599"},"PeriodicalIF":5.3,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143814898","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

Effect of ferulic acid modified protein emulsifier on emulsion gel beads

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-29 DOI: 10.1016/j.jfoodeng.2025.112596

Jing Xu , Hezhen Zhang , Zhiyong Wang , Xin Zhang , Tingyu Wang , Zhongjiang Wang , Hua Jin

This paper illustrates the effects of ferulate acid (FA) covalent modification on the structural and functional properties of flaxseed protein (FPI) and peanut protein (PPI). FPI, PPI, FPI-FA and PPI-FA emulsion gel beads loading quercetin (Q) (FPI-Q, PPI-Q, FPI-FA-Q, PPI-FA-Q) were prepared by using sodium alginate (SA) as gel matrix, together with FPI, PPI and modified protein (FPI-FA, PPI-FA) as emulsifiers, respectively. The differences of four protein emulsifiers on the structure, functional properties, in-vitro digestion and stability of emulsion gel beads were investigated. In contrast to FPI and PPI, the structure of FPI-FA and PPI-FA tended to be disordered, and the fluorescence intensity decreased significantly. The solubility, oil retention capacity and emulsibility of FPI-FA and PPI-FA were substantially improved. Particularly, the propreties of FPI-FA were superior than those of PPI-FA. Compared with FPI-Q and PPI-Q, Cryo-SEM showed that FPI-FA-Q and PPI-FA-Q had a denser and more uniform “egg box” structure. The encapsulation efficiency, water holding capacity and mechanical properties of the modified protein emulsion gel beads were substantially increased, and the environmental stability was remarkably enhanced. Finally, the in-vitro digestion experiment indicated that FPI-FA-Q could more effectively slow down the swelling rate and had a higher lipolysis rate and bioavailability. Our results cast new light on understanding the potential application of polyphenol modified proteins as emulsifiers in emulsion gel bead delivery systems.

{"title":"Effect of ferulic acid modified protein emulsifier on emulsion gel beads","authors":"Jing Xu , Hezhen Zhang , Zhiyong Wang , Xin Zhang , Tingyu Wang , Zhongjiang Wang , Hua Jin","doi":"10.1016/j.jfoodeng.2025.112596","DOIUrl":"10.1016/j.jfoodeng.2025.112596","url":null,"abstract":"<div><div>This paper illustrates the effects of ferulate acid (FA) covalent modification on the structural and functional properties of flaxseed protein (FPI) and peanut protein (PPI). FPI, PPI, FPI-FA and PPI-FA emulsion gel beads loading quercetin (Q) (FPI-Q, PPI-Q, FPI-FA-Q, PPI-FA-Q) were prepared by using sodium alginate (SA) as gel matrix, together with FPI, PPI and modified protein (FPI-FA, PPI-FA) as emulsifiers, respectively. The differences of four protein emulsifiers on the structure, functional properties, in-vitro digestion and stability of emulsion gel beads were investigated. In contrast to FPI and PPI, the structure of FPI-FA and PPI-FA tended to be disordered, and the fluorescence intensity decreased significantly. The solubility, oil retention capacity and emulsibility of FPI-FA and PPI-FA were substantially improved. Particularly, the propreties of FPI-FA were superior than those of PPI-FA. Compared with FPI-Q and PPI-Q, Cryo-SEM showed that FPI-FA-Q and PPI-FA-Q had a denser and more uniform “egg box” structure. The encapsulation efficiency, water holding capacity and mechanical properties of the modified protein emulsion gel beads were substantially increased, and the environmental stability was remarkably enhanced. Finally, the in-vitro digestion experiment indicated that FPI-FA-Q could more effectively slow down the swelling rate and had a higher lipolysis rate and bioavailability. Our results cast new light on understanding the potential application of polyphenol modified proteins as emulsifiers in emulsion gel bead delivery systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112596"},"PeriodicalIF":5.3,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760216","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

首页上一页

下一页尾页

类型

全部化学•材料生命科学医学物理工程技术环境•农林材料科学地球科学法学管理学化学环境科学与生态学计算机科学教育学经济学农林科学人文科学生物学数学物理与天体物理心理学综合性期刊其他工业工程理学历史学农学文学信息工程

数据库

全部 ACS Publications Elsevier ieeexplore Springer The Royal Society of Chemistry Wiley

期刊

Journal of Food Engineering

全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.

﹀