Sucrose crystallization is a key stage in sugar production, where control of the supersaturation coefficient (SS) and dry substance content (DS) is critical for product quality and energy efficiency. Direct online monitoring of these parameters remains challenging. This paper proposes a soft sensor based on a five-layer multilayer perceptron (MLP) for simultaneous prediction of SS and DS. The model utilizes three easily measurable input parameters: boiling point temperature of pure water, boiling point elevation (BPE), and the estimated purity of the intercrystalline solution. Training was performed using the RMSProp algorithm on an extensive dataset of experimental data. The developed model demonstrated superior accuracy, with a mean relative error of 1.0 % for SS and 0.49 % for DS, which is 2.1–7.0 times more accurate than state-of-the-art alternatives. An architecture for an automatic control system integrating the developed soft sensor for real-time closed-loop control is presented. Our results show that the proposed approach is a highly effective solution for automating and optimizing the massecuite boiling process.
{"title":"Development of a high-accuracy multilayer perceptron-based soft sensor for real-time monitoring of supersaturation and dry substance content in vacuum pan crystallization","authors":"S.M. Petrov , D.V. Arapov , V.A. Kuritsyn , N.M. Podgornova","doi":"10.1016/j.jfoodeng.2026.112966","DOIUrl":"10.1016/j.jfoodeng.2026.112966","url":null,"abstract":"<div><div>Sucrose crystallization is a key stage in sugar production, where control of the supersaturation coefficient (<em>SS</em>) and dry substance content (<em>DS</em>) is critical for product quality and energy efficiency. Direct online monitoring of these parameters remains challenging. This paper proposes a soft sensor based on a five-layer multilayer perceptron (MLP) for simultaneous prediction of <em>SS</em> and <em>DS</em>. The model utilizes three easily measurable input parameters: boiling point temperature of pure water, boiling point elevation (BPE), and the estimated purity of the intercrystalline solution. Training was performed using the RMSProp algorithm on an extensive dataset of experimental data. The developed model demonstrated superior accuracy, with a mean relative error of 1.0 % for <em>SS</em> and 0.49 % for <em>DS</em>, which is 2.1–7.0 times more accurate than state-of-the-art alternatives. An architecture for an automatic control system integrating the developed soft sensor for real-time closed-loop control is presented. Our results show that the proposed approach is a highly effective solution for automating and optimizing the massecuite boiling process.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112966"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145924288","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 : 2026-06-01Epub Date: 2026-01-17DOI: 10.1016/j.jfoodeng.2026.112991
Yadav K C, Jaquie Mitchell, Bhesh Bhandari, Sangeeta Prakash
This study optimised a sequential extraction process that includes alkali treatment, bleaching, and acid hydrolysis to produce cellulose nanofibers (RBNF) from defatted rice bran and examined their functionality as Pickering emulsion stabilisers. The optimised conditions (5 % KOH for 15 h, 1 % NaClO2, and 10 % H2SO4 yielded 13.88 % nanofibers containing 60.5 % cellulose with 55 % crystallinity. Structural analyses (SEM, AFM, MIR, XRD) confirmed progressive removal of lignin and hemicellulose and formation of fibrillar morphologies (42 nm diameter), while zeta potential (<−26 mV) and DSC data indicated good colloidal and thermal stability. Interfacial rheology demonstrated that RBNF powders and gels exhibit similar diffusion, adsorption, and rearrangement kinetics at air–water and oil–water interfaces, forming elastic interfacial films described by first-order behaviour. Pickering emulsions prepared via ultrasonication, or high-pressure homogenization displayed comparable droplet sizes (∼3–4 μm), shear-thinning flow, and gel-like viscoelasticity (G′>G″). Microscopy (CLSM, SEM, Cryo-SEM) revealed stabilization mechanisms involving strong RBNF adsorption at the oil–water interface, entrapment of droplets within a three-dimensional fibre network, and bridging them. Overall, this work demonstrates that rice bran is a promising source of nanocellulose and provides mechanistic insights into RBNF-stabilized emulsions, highlighting the practical advantages of using powder-form nanofibers for scalable, food-grade Pickering systems.
{"title":"Mechanistic insights into the interfacial rheology of cellulose nanofibers from rice bran for stabilising pickering emulsions","authors":"Yadav K C, Jaquie Mitchell, Bhesh Bhandari, Sangeeta Prakash","doi":"10.1016/j.jfoodeng.2026.112991","DOIUrl":"10.1016/j.jfoodeng.2026.112991","url":null,"abstract":"<div><div>This study optimised a sequential extraction process that includes alkali treatment, bleaching, and acid hydrolysis to produce cellulose nanofibers (RBNF) from defatted rice bran and examined their functionality as Pickering emulsion stabilisers. The optimised conditions (5 % KOH for 15 h, 1 % NaClO<sub>2</sub>, and 10 % H<sub>2</sub>SO<sub>4</sub> yielded 13.88 % nanofibers containing 60.5 % cellulose with 55 % crystallinity. Structural analyses (SEM, AFM, MIR, XRD) confirmed progressive removal of lignin and hemicellulose and formation of fibrillar morphologies (42 nm diameter), while zeta potential (<−26 mV) and DSC data indicated good colloidal and thermal stability. Interfacial rheology demonstrated that RBNF powders and gels exhibit similar diffusion, adsorption, and rearrangement kinetics at air–water and oil–water interfaces, forming elastic interfacial films described by first-order behaviour. Pickering emulsions prepared via ultrasonication, or high-pressure homogenization displayed comparable droplet sizes (∼3–4 μm), shear-thinning flow, and gel-like viscoelasticity (G′>G″). Microscopy (CLSM, SEM, Cryo-SEM) revealed stabilization mechanisms involving strong RBNF adsorption at the oil–water interface, entrapment of droplets within a three-dimensional fibre network, and bridging them. Overall, this work demonstrates that rice bran is a promising source of nanocellulose and provides mechanistic insights into RBNF-stabilized emulsions, highlighting the practical advantages of using powder-form nanofibers for scalable, food-grade Pickering systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112991"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035718","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 : 2026-06-01Epub Date: 2025-12-23DOI: 10.1016/j.jfoodeng.2025.112931
Lauren Peck , Prateek Sharma , H. Douglas Goff , Joy Waite-Cusic , Zeynep Atamer
Tagatose is a low-calorie monosaccharide sweetener that can be produced from the enzymatic isomerization of galactose. The incorporation of this ingredient into high sugar products like ice cream might offer commercial benefits to the ice cream industry, provided it does not adversely affect the processing characteristics and quality of the final product. This study aimed to investigate the melting behavior of tagatose in a pure solvent and in a frozen dairy system (ice cream), with a focus on its melting and freezing properties. The objective was to determine whether tagatose behaves as a typical monosaccharide or exhibits distinct thermal characteristics that could potentially influence its performance in frozen applications. To understand how this sweetener behaves in solution, Differential Scanning Calorimetry (DSC) was utilized to compare tagatose to dextrose, lactose, and sucrose. Sugar solutions at concentrations of 15 %, 20 %, 30 %, and 40 % were analyzed. Model ice cream mix formulated with 15 % sucrose (control), 2.5 % and 5 % dextrose, and 2.5 % and 5 % tagatose were also evaluated to determine their influence on ice cream melting and freezing properties. All, except 30 % samples, were not found to be statistically (p < 0.05) different. This in turn reinforces that the melting properties of dextrose and tagatose are alike. The freezing curves of the tagatose and dextrose water trials were similar, following the same path regardless of concentration. This similarity was also seen in the ice cream mix trials. While concentration influenced the initial freezing temperature, no significant differences were observed between tagatose and dextrose. This study helps to prove that tagatose can be integrated into frozen system, without its freezing properties being affected. Tagatose still behaves as a monosaccharide regardless of the solvent in which it is present in.
{"title":"Determination of physical properties of tagatose in water and in ice cream mix to support ice cream formulation – A short communication","authors":"Lauren Peck , Prateek Sharma , H. Douglas Goff , Joy Waite-Cusic , Zeynep Atamer","doi":"10.1016/j.jfoodeng.2025.112931","DOIUrl":"10.1016/j.jfoodeng.2025.112931","url":null,"abstract":"<div><div>Tagatose is a low-calorie monosaccharide sweetener that can be produced from the enzymatic isomerization of galactose. The incorporation of this ingredient into high sugar products like ice cream might offer commercial benefits to the ice cream industry, provided it does not adversely affect the processing characteristics and quality of the final product. This study aimed to investigate the melting behavior of tagatose in a pure solvent and in a frozen dairy system (ice cream), with a focus on its melting and freezing properties. The objective was to determine whether tagatose behaves as a typical monosaccharide or exhibits distinct thermal characteristics that could potentially influence its performance in frozen applications. To understand how this sweetener behaves in solution, Differential Scanning Calorimetry (DSC) was utilized to compare tagatose to dextrose, lactose, and sucrose. Sugar solutions at concentrations of 15 %, 20 %, 30 %, and 40 % were analyzed. Model ice cream mix formulated with 15 % sucrose (control), 2.5 % and 5 % dextrose, and 2.5 % and 5 % tagatose were also evaluated to determine their influence on ice cream melting and freezing properties. All, except 30 % samples, were not found to be statistically (p < 0.05) different. This in turn reinforces that the melting properties of dextrose and tagatose are alike. The freezing curves of the tagatose and dextrose water trials were similar, following the same path regardless of concentration. This similarity was also seen in the ice cream mix trials. While concentration influenced the initial freezing temperature, no significant differences were observed between tagatose and dextrose. This study helps to prove that tagatose can be integrated into frozen system, without its freezing properties being affected. Tagatose still behaves as a monosaccharide regardless of the solvent in which it is present in.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112931"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975500","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 : 2026-06-01Epub Date: 2025-12-31DOI: 10.1016/j.jfoodeng.2025.112960
Xixi Zhao , Chenxing Du , Xuefei Yang , Zhangqun Duan , Shuizhong Luo , Zhi Zheng
This study aimed to establish an efficient mid-infrared roasting–grinding process to enhance sesamol formation and improve the oxidative stability of sesame paste. Infrared roasting (600–700 W) combined with controlled grinding cycles was examined for its effects on thermal performance, molecular conversion kinetics, microstructural evolution, and oxidative stability. Infrared roasting reduced specific energy consumption by 2.78–16.67 % compared with hot-air roasting. Microstructural analysis revealed that infrared roasting created uniform microporous structures that disrupted cellular networks, while moderate grinding (1–3 cycles) promoted phenolic release and minimized oxidative degradation. Optimal processing conditions (700 W with one grinding cycle) achieved 42 % higher total phenolic content and 92.7 % higher sesamol content compared with the control (conventional hot-air roasting with a single grinding process). Kinetic modeling demonstrated an 11.58-fold increase in the sesamolin-to-sesamol conversion rate constant, owing to the spectral match between mid-infrared radiation (2–10 μm) and the C-O bond vibration of sesamolin. Enhanced sesamol and phenolic levels increased the antioxidant composite index by 38.1 % and extended predicted shelf life at 25 °C by 84 %. Therefore, the infrared roasting-grinding technique demonstrates strong industrial potential for producing high-value sesame paste with enhanced oxidative stability.
{"title":"Enhanced sesamol via infrared roasting-grinding: Molecular activation","authors":"Xixi Zhao , Chenxing Du , Xuefei Yang , Zhangqun Duan , Shuizhong Luo , Zhi Zheng","doi":"10.1016/j.jfoodeng.2025.112960","DOIUrl":"10.1016/j.jfoodeng.2025.112960","url":null,"abstract":"<div><div>This study aimed to establish an efficient mid-infrared roasting–grinding process to enhance sesamol formation and improve the oxidative stability of sesame paste. Infrared roasting (600–700 W) combined with controlled grinding cycles was examined for its effects on thermal performance, molecular conversion kinetics, microstructural evolution, and oxidative stability. Infrared roasting reduced specific energy consumption by 2.78–16.67 % compared with hot-air roasting. Microstructural analysis revealed that infrared roasting created uniform microporous structures that disrupted cellular networks, while moderate grinding (1–3 cycles) promoted phenolic release and minimized oxidative degradation. Optimal processing conditions (700 W with one grinding cycle) achieved 42 % higher total phenolic content and 92.7 % higher sesamol content compared with the control (conventional hot-air roasting with a single grinding process). Kinetic modeling demonstrated an 11.58-fold increase in the sesamolin-to-sesamol conversion rate constant, owing to the spectral match between mid-infrared radiation (2–10 μm) and the C-O bond vibration of sesamolin. Enhanced sesamol and phenolic levels increased the antioxidant composite index by 38.1 % and extended predicted shelf life at 25 °C by 84 %. Therefore, the infrared roasting-grinding technique demonstrates strong industrial potential for producing high-value sesame paste with enhanced oxidative stability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112960"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975545","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 : 2026-06-01Epub Date: 2026-01-09DOI: 10.1016/j.jfoodeng.2026.112974
Jinjie Huo , Yumin Duan , Jiangkai Zeng , Xiaoqi Ma , Mohamed E. Hassan , Bo Bo , Xiaoshuai Yu , Zhigang Xiao
This study evaluated the effects of ferulic acid (FA) on morphology, crystalline and fine structures of rice starch (RS) during the extrusion process. Results showed that the FA was wrapped in the starch matrix and existed in the form of aggregates from the mixing zone. Structural analysis revealed that the interaction between FA and RS through non-covalent bonds. Meanwhile, the addition of FA enhanced the disintegration temperature, reduced the iodine binding capacity of RS. X-ray diffraction results revealed that the diffraction peaks intensity of RS and RS/FA complexes in mixing zone, melting zone, and die were all decreased, and the relative crystallinity values of RS/FA was greater than that of RS in melting and die zone. Moreover, for the extrudate, the short-range ordered structure, molecular weight (Mw), number-average molecular weight (Mn) and the intensity of signals corresponding to α-1,4 and α-1,6 glycosidic linkages were increased with the incorporation of FA. Overall, the obtained findings provided a data support for understanding the formation mechanism of extruded RS/FA.
{"title":"Rice starch-ferulic acid complexes: The role of extrusion process","authors":"Jinjie Huo , Yumin Duan , Jiangkai Zeng , Xiaoqi Ma , Mohamed E. Hassan , Bo Bo , Xiaoshuai Yu , Zhigang Xiao","doi":"10.1016/j.jfoodeng.2026.112974","DOIUrl":"10.1016/j.jfoodeng.2026.112974","url":null,"abstract":"<div><div>This study evaluated the effects of ferulic acid (FA) on morphology, crystalline and fine structures of rice starch (RS) during the extrusion process. Results showed that the FA was wrapped in the starch matrix and existed in the form of aggregates from the mixing zone. Structural analysis revealed that the interaction between FA and RS through non-covalent bonds. Meanwhile, the addition of FA enhanced the disintegration temperature, reduced the iodine binding capacity of RS. X-ray diffraction results revealed that the diffraction peaks intensity of RS and RS/FA complexes in mixing zone, melting zone, and die were all decreased, and the relative crystallinity values of RS/FA was greater than that of RS in melting and die zone. Moreover, for the extrudate, the short-range ordered structure, molecular weight (Mw), number-average molecular weight (Mn) and the intensity of signals corresponding to α-1,4 and α-1,6 glycosidic linkages were increased with the incorporation of FA. Overall, the obtained findings provided a data support for understanding the formation mechanism of extruded RS/FA.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112974"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975551","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 : 2026-06-01Epub Date: 2026-01-24DOI: 10.1016/j.jfoodeng.2026.112998
Yan Guo , Li Li , Jianhuai Liang , Yilin Guo , Jinchang Tong , Boping Liu , Jianguo Xu
In this study, the interaction mechanisms between bovine serum albumin (BSA) and resveratrol (Res) and luteolin (Lut) were investigated using spectroscopic techniques and molecular dynamics simulations. The effects of BSA encapsulation on the antioxidant activity and bioaccessibility of Res and Lut were evaluated. Fluorescence quenching experiments revealed that BSA interacts with Res and Lut via static quenching, with binding constants of 3.33 × 105 and 6.88 × 105 L/mol, respectively. The binding site numbers were 1.22 and 1.09, respectively. Site marker displacement results indicated that Res binds to site II of BSA, while Lut binds to site I. Molecular dynamics simulations further demonstrated a stronger binding affinity in the BSA-Lut complex (−18.33 ± 0.16 kcal/mol) compared to the BSA-Res complex (−16.51 ± 0.29 kcal/mol), with hydrophobic interactions being the primary driving force. Residues Ala405, Val408, and Lys544 were identified as key residues for Res binding, whereas Leu218, Leu237, Leu259, and Ala290 were critical residues for Lut binding. Notably, BSA encapsulation significantly enhanced the antioxidant capacity and bioaccessibility of both Res and Lut. These findings provide valuable insights into the potential of BSA as an effective delivery system and support the broader application of Res and Lut in functional food industry.
{"title":"Binding interactions of resveratrol and luteolin with bovine serum albumin: Insights into enhancing their stability","authors":"Yan Guo , Li Li , Jianhuai Liang , Yilin Guo , Jinchang Tong , Boping Liu , Jianguo Xu","doi":"10.1016/j.jfoodeng.2026.112998","DOIUrl":"10.1016/j.jfoodeng.2026.112998","url":null,"abstract":"<div><div>In this study, the interaction mechanisms between bovine serum albumin (BSA) and resveratrol (Res) and luteolin (Lut) were investigated using spectroscopic techniques and molecular dynamics simulations. The effects of BSA encapsulation on the antioxidant activity and bioaccessibility of Res and Lut were evaluated. Fluorescence quenching experiments revealed that BSA interacts with Res and Lut via static quenching, with binding constants of 3.33 × 10<sup>5</sup> and 6.88 × 10<sup>5</sup> L/mol, respectively. The binding site numbers were 1.22 and 1.09, respectively. Site marker displacement results indicated that Res binds to site II of BSA, while Lut binds to site I. Molecular dynamics simulations further demonstrated a stronger binding affinity in the BSA-Lut complex (−18.33 ± 0.16 kcal/mol) compared to the BSA-Res complex (−16.51 ± 0.29 kcal/mol), with hydrophobic interactions being the primary driving force. Residues Ala405, Val408, and Lys544 were identified as key residues for Res binding, whereas Leu218, Leu237, Leu259, and Ala290 were critical residues for Lut binding. Notably, BSA encapsulation significantly enhanced the antioxidant capacity and bioaccessibility of both Res and Lut. These findings provide valuable insights into the potential of BSA as an effective delivery system and support the broader application of Res and Lut in functional food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112998"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074717","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 : 2026-06-01Epub Date: 2026-01-23DOI: 10.1016/j.jfoodeng.2026.112996
Sukritta Anantawittayanon , Kiyoshi Kawai
Freeze-drying is widely used in the manufacture of high-quality dried food products because it can preserve the flavour, aroma, and nutritional quality while enhancing the products’ rehydration. However, the conventional two-step operation is time-consuming and limits processing efficiency. A single-step shelf-heated freeze-drying approach, in which the shelf temperature is elevated from the start, can shorten the processing duration. However, elevated sample temperatures increase the risk of structural collapse. If the surface temperature (Tsur) exceeds a critical threshold, surface collapse occurs, leading to a loss of porosity and impaired drying. Measuring Tsur in complex mixtures during ice sublimation is challenging, thereby limiting practical guidance for surface collapse prevention. To address this issue, a simplified predictive model was developed to estimate Tsur. This model was validated using carbohydrate solutions in a previous study. In this study, the model was evaluated using real liquid food. Coffee systems were chosen due to their compositional heterogeneity and relevance to freeze-drying applications. The maximally freeze-concentrated glass transition temperature (Tg′), determined using DSC, served as the reference for collapse. Consistent with the previous study, Tg′ – 3 °C was an effective threshold to prevent collapse in the system containing only water-soluble components (CS), whereas in the system containing water-insoluble components (WC), the collapse occurred closer to Tg′. These findings confirm that the predictive model applies to complex systems and provides practical guidance for minimising the risk of surface collapse in single-step freeze-drying processes.
{"title":"Predictive model for the surface collapse during single-step freeze-drying of liquid foods: A case study in instant coffee","authors":"Sukritta Anantawittayanon , Kiyoshi Kawai","doi":"10.1016/j.jfoodeng.2026.112996","DOIUrl":"10.1016/j.jfoodeng.2026.112996","url":null,"abstract":"<div><div>Freeze-drying is widely used in the manufacture of high-quality dried food products because it can preserve the flavour, aroma, and nutritional quality while enhancing the products’ rehydration. However, the conventional two-step operation is time-consuming and limits processing efficiency. A single-step shelf-heated freeze-drying approach, in which the shelf temperature is elevated from the start, can shorten the processing duration. However, elevated sample temperatures increase the risk of structural collapse. If the surface temperature (<em>T</em><sub>sur</sub>) exceeds a critical threshold, surface collapse occurs, leading to a loss of porosity and impaired drying. Measuring <em>T</em><sub>sur</sub> in complex mixtures during ice sublimation is challenging, thereby limiting practical guidance for surface collapse prevention. To address this issue, a simplified predictive model was developed to estimate <em>T</em><sub>sur</sub>. This model was validated using carbohydrate solutions in a previous study. In this study, the model was evaluated using real liquid food. Coffee systems were chosen due to their compositional heterogeneity and relevance to freeze-drying applications. The maximally freeze-concentrated glass transition temperature (<em>T</em><sub>g</sub>′), determined using DSC, served as the reference for collapse. Consistent with the previous study, <em>T</em><sub>g</sub>′ – 3 °C was an effective threshold to prevent collapse in the system containing only water-soluble components (CS), whereas in the system containing water-insoluble components (WC), the collapse occurred closer to <em>T</em><sub>g</sub>′. These findings confirm that the predictive model applies to complex systems and provides practical guidance for minimising the risk of surface collapse in single-step freeze-drying processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 112996"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146057405","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 : 2026-06-01Epub Date: 2026-01-05DOI: 10.1016/j.jfoodeng.2026.112968
Tianyi Song , Liting Huang , Shaofeng Yuan , Hang Yu , Kunfeng Liu , Yahui Guo , Yuliang Cheng , Weirong Yao
Humidity fluctuations during food storage and transport cause quality deterioration, yet safe, autonomously visualized monitoring remains challenging. Inspired by dynamic structural color in hummingbird feathers and humidity-responsive actuation in pine cones, this study designed a dual-response bionic label. The label integrates a hydrophilic carboxymethyl cellulose-polyvinyl alcohol-glycerol-glutaraldehyde (CPGA) layer with a hydrophobic Polydimethylsiloxane-Polystyrene (PDMS-PS) photonic elastomer to create asymmetric hygroscopicity. Through optimization of the hydrophilic composition, layer thickness ratio and equilibrium conditions, the label achieves humidity-driven bending accompanied by structural color variation. The deformation alters the effective incident light angle, shifting the reflected structural color from red to blue. This behavior provides cross-validated visual feedback: persistent red/smaller angle indicates dry conditions, while blue-shifted hues/larger angle signal moisture excess. The label maintains performance over multiple cycles, and overcomes existing sensor limitations via power-free operation, intuitive dual-signal output, and non-chemical sensing, offering a novel solution for autonomous humidity visualization in food storage.
{"title":"Dual-responsive structural color smart labels for humidity monitoring","authors":"Tianyi Song , Liting Huang , Shaofeng Yuan , Hang Yu , Kunfeng Liu , Yahui Guo , Yuliang Cheng , Weirong Yao","doi":"10.1016/j.jfoodeng.2026.112968","DOIUrl":"10.1016/j.jfoodeng.2026.112968","url":null,"abstract":"<div><div>Humidity fluctuations during food storage and transport cause quality deterioration, yet safe, autonomously visualized monitoring remains challenging. Inspired by dynamic structural color in hummingbird feathers and humidity-responsive actuation in pine cones, this study designed a dual-response bionic label. The label integrates a hydrophilic carboxymethyl cellulose-polyvinyl alcohol-glycerol-glutaraldehyde (CPGA) layer with a hydrophobic Polydimethylsiloxane-Polystyrene (PDMS-PS) photonic elastomer to create asymmetric hygroscopicity. Through optimization of the hydrophilic composition, layer thickness ratio and equilibrium conditions, the label achieves humidity-driven bending accompanied by structural color variation. The deformation alters the effective incident light angle, shifting the reflected structural color from red to blue. This behavior provides cross-validated visual feedback: persistent red/smaller angle indicates dry conditions, while blue-shifted hues/larger angle signal moisture excess. The label maintains performance over multiple cycles, and overcomes existing sensor limitations via power-free operation, intuitive dual-signal output, and non-chemical sensing, offering a novel solution for autonomous humidity visualization in food storage.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112968"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975540","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 : 2026-06-01Epub Date: 2026-01-17DOI: 10.1016/j.jfoodeng.2026.112986
Jian Hu , Xing Chen , Wenjin Gong , Hao Zou , Bo Hu , Nana Zhang , Bowen Yan , Wei Chen , Daming Fan
Water loss of meat induced by ice crystal damage during freezing storage creates significant economic losses and environmental burdens, posing a critical challenge to the meat industry. Inspired by the anisotropic structure of meat, this study first explored the potential of directional freezing (by controlling heat flow direction) to mitigate the freezing loss of meat. A custom Peltier-based system was used to control heat flow direction and compare water-holding capacity (WHC) in meat subjected to longitudinal freezing (LF, heat flow parallel to muscle fibers), transverse freezing (TF, heat flow perpendicular to muscle fibers) and conventional freezing (CF, random heat flow). Results showed that LF, with higher freezing rates, significantly reduced thawing and centrifugal losses compared with TF and CF (by approximately 24.59–52.59 % and 18.52–28.38 %, respectively) (p < 0.05). LF produced smaller and more uniformly distributed ice crystals (approximately 30–60 % smaller than in TF and CF) and preserved muscle fibers with superior integrity, smaller gaps, and ordered parallel arrangement. Conversely, TF and CF generated larger, irregular crystals and pronounced fiber disruption. Pearson correlation analysis demonstrated that equivalent diameter and elongation were positively correlated with reduced WHC, whereas roundness exhibited a negative correlation. These findings indicate that aligning heat flow with muscle fiber orientation forms axial ice channels that guide ordered ice growth and limit transverse damage. Directional freezing thus offers a promising, field-free and additive-free strategy for improving the frozen meat quality and may be extended to other anisotropic foods in sustainable industrial applications.
{"title":"Directional freezing exploits meat anisotropy to preserve muscle fibers microstructural integrity and mitigate freezing loss","authors":"Jian Hu , Xing Chen , Wenjin Gong , Hao Zou , Bo Hu , Nana Zhang , Bowen Yan , Wei Chen , Daming Fan","doi":"10.1016/j.jfoodeng.2026.112986","DOIUrl":"10.1016/j.jfoodeng.2026.112986","url":null,"abstract":"<div><div>Water loss of meat induced by ice crystal damage during freezing storage creates significant economic losses and environmental burdens, posing a critical challenge to the meat industry. Inspired by the anisotropic structure of meat, this study first explored the potential of directional freezing (by controlling heat flow direction) to mitigate the freezing loss of meat. A custom Peltier-based system was used to control heat flow direction and compare water-holding capacity (WHC) in meat subjected to longitudinal freezing (LF, heat flow parallel to muscle fibers), transverse freezing (TF, heat flow perpendicular to muscle fibers) and conventional freezing (CF, random heat flow). Results showed that LF, with higher freezing rates, significantly reduced thawing and centrifugal losses compared with TF and CF (by approximately 24.59–52.59 % and 18.52–28.38 %, respectively) (p < 0.05). LF produced smaller and more uniformly distributed ice crystals (approximately 30–60 % smaller than in TF and CF) and preserved muscle fibers with superior integrity, smaller gaps, and ordered parallel arrangement. Conversely, TF and CF generated larger, irregular crystals and pronounced fiber disruption. Pearson correlation analysis demonstrated that equivalent diameter and elongation were positively correlated with reduced WHC, whereas roundness exhibited a negative correlation. These findings indicate that aligning heat flow with muscle fiber orientation forms axial ice channels that guide ordered ice growth and limit transverse damage. Directional freezing thus offers a promising, field-free and additive-free strategy for improving the frozen meat quality and may be extended to other anisotropic foods in sustainable industrial applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112986"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035716","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 : 2026-06-01Epub Date: 2026-02-03DOI: 10.1016/j.jfoodeng.2026.113017
Muhammad Tayyab , Barbara Sturm , Farhad Khoshnam , Mulugeta Admasu Delele , Arman Arefi
Quality degradation during drying fruits and vegetables is mainly due to challenges in adaptation of advanced quality monitoring and control during processing. This research explores non-invasive and invasive measurements to analyze the quality of purple carrots, golden kiwifruit, blueberry and raspberry during drying. Quantitative changes in moisture content (MC), total anthocyanin (TA), β-Carotene (BC), lutein, vitamin-C (VC), total phenolic contents (TPC) and total flavonoids (TF) along with colorimetric and physical changes were evaluated and compared with 3D point cloud based digital data. First-order kinetic model provided better fits (RBC2 = 0.96, RVC2 = 0.99, and RMC2 = 0.96), confirming first-order degradation behavior during drying. The integration of kinetic modeling (zero- and first-order) with machine learning enabled accurate prediction of drying-induced quality changes in selected products. Hybrid gradient boost regressor (Hybrid-GBR) achieved the best results for MC across all products, with Rp2 = 0.988 (RMSEP ≈ 0.037) for purple carrot, Rp2 = 0.963 (RMSEP = 0.068) for raspberry, and Rp2 = 0.980 (RMSEP = 0.041) for blueberry. For secondary metabolites (TA and TPC), hybrid Gaussian process regressor (Hybrid-GPR) and Hybrid-GBR models consistently outperformed conventional methods, resulting in test Rp2 = 0.901, RMSEP = 50.4 (TA, raspberry) and Rp2 = 0.867, RMSEP = 0.067 (BC, blueberry). For vitamin C in golden kiwifruit, Hybrid-PLSR performed best (Rp2 = 0.905, RMSEP = 67.9). These findings show that low-cost 3D point cloud imaging can be integrated with spectral imaging with broader dataset for more accurate, real-time quality monitoring for dynamic optimization of drying process.
{"title":"3D point cloud based optical tracking of dynamic quality degradation during drying of fruits and vegetables","authors":"Muhammad Tayyab , Barbara Sturm , Farhad Khoshnam , Mulugeta Admasu Delele , Arman Arefi","doi":"10.1016/j.jfoodeng.2026.113017","DOIUrl":"10.1016/j.jfoodeng.2026.113017","url":null,"abstract":"<div><div>Quality degradation during drying fruits and vegetables is mainly due to challenges in adaptation of advanced quality monitoring and control during processing. This research explores non-invasive and invasive measurements to analyze the quality of purple carrots, golden kiwifruit, blueberry and raspberry during drying. Quantitative changes in moisture content (MC), total anthocyanin (TA), β-Carotene (BC), lutein, vitamin-C (VC), total phenolic contents (TPC) and total flavonoids (TF) along with colorimetric and physical changes were evaluated and compared with 3D point cloud based digital data. First-order kinetic model provided better fits (R<sub>BC</sub><sup>2</sup> = 0.96, R<sub>VC</sub><sup>2</sup> = 0.99, and R<sub>MC</sub><sup>2</sup> = 0.96), confirming first-order degradation behavior during drying. The integration of kinetic modeling (zero- and first-order) with machine learning enabled accurate prediction of drying-induced quality changes in selected products. Hybrid gradient boost regressor (Hybrid-GBR) achieved the best results for MC across all products, with Rp<sup>2</sup> = 0.988 (RMSEP ≈ 0.037) for purple carrot, Rp<sup>2</sup> = 0.963 (RMSEP = 0.068) for raspberry, and Rp<sup>2</sup> = 0.980 (RMSEP = 0.041) for blueberry. For secondary metabolites (TA and TPC), hybrid Gaussian process regressor (Hybrid-GPR) and Hybrid-GBR models consistently outperformed conventional methods, resulting in test Rp<sup>2</sup> = 0.901, RMSEP = 50.4 (TA, raspberry) and Rp<sup>2</sup> = 0.867, RMSEP = 0.067 (BC, blueberry). For vitamin C in golden kiwifruit, Hybrid-PLSR performed best (Rp<sup>2</sup> = 0.905, RMSEP = 67.9). These findings show that low-cost 3D point cloud imaging can be integrated with spectral imaging with broader dataset for more accurate, real-time quality monitoring for dynamic optimization of drying process.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 113017"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185797","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}
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