Journal of Food Engineering最新文献_第3页

Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-21 DOI: 10.1016/j.jfoodeng.2025.112581

Chen-Xiang Zhang, Guangmin Nie, Xue-Hui Fan, Ya-Qi Lin, Qing-An Zhang

Ultrasound has previously been proven to improve the efficiency of apricot kernels debitterizing process at the laboratory level, while the information on the industrial equipment is not available. In order to investigate the feasibility in industrial application, a continuous countercurrent pilot ultrasound equipment was developed. The mechanical structure and parameters of the prototype were designed by AutoCAD software, and the acoustic pressure distribution with different transducer arrangements and frequencies was simulated by COMSOL Multiphysics software. The pilot test was conducted on the prototype to optimize the conditions and verify the debitterizing effect. Overall, the equipment was consisted of five sections including crushing, conveying, ultrasonic, water circulation and control systems with the dimension of 6670 × 980 × 2850 mm. The optimal installation parameters for the transducers were frequency of 28 kHz, spacing 225 mm and angle 100°. Compared to the industrial debitterizing time for 48 h, it could be shortened to 2.5 h using the developed prototype and the loss of apricot kernel components could be effectively reduced. The eco-efficiency comparison indicated that the equipment is energy-saving and environmentally friendly for industrialized production. In conclusion, the equipment prototype might be used for the industrial debitterizing of apricot kernels so as to greatly reduce the time and the resource waste.

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引用次数: 0

Simulation and experiment of dry ice jet freezing on seedless lychee

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-20 DOI: 10.1016/j.jfoodeng.2025.112579

Jinghong Ning , Xin Yang , Nuanhou Wang , Qingyu Zhang , Zhicheng Ma , Xiang Bao

In this study, a method utilizing dry ice jet for rapid freezing of seedless lychee is proposed. A rectangular rapid freezing chamber for dry ice jet freezing of lychee is designed. The temperature field and velocity field of lychee freezing process by dry ice jet in the rapid freezing chamber are simulated using COMSOL software. The effects of different inlet velocities (0.16 m/s, 0.20 m/s, 0.24 m/s, 0.28 m/s, 0.32 m/s), inlet radii (15 mm, 20 mm, 25 mm, 30 mm, and 35 mm), lychee arrangement, and tray perforation radii (5 mm, 8 mm, 10 mm) on the lychee freezing process are investigated. Additionally, a fan is installed at the bottom of the rapid freezing chamber to study the effect of velocities of fluid driven by the fan (0.5 m/s, 1.0 m/s, 1.5 m/s) on the freezing process, and compared with the freezing process without a fan. Results show that with increasing dry ice inlet velocity and inlet radius, the time required for lychee to reach freezing requirements decreases. The optimal freezing effect is achieved with an inlet velocity of 0.24 m/s, inlet radius of 15 mm, tray perforation radius of 8 mm, and lychee placement near the perforation hole. The addition of a fan has shortened the freezing time and improved the uniformity of freezing. When the velocity of fluid driven by the fan is 1.0 m/s, the enhancement effect on the freezing process of dry ice jet freezing lychee is relatively optimal. The experimental results are in good agreement with the simulation results, which lays a foundation for the popularization and application of Litchi dry ice jet freezing technology.

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引用次数: 0

Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-20 DOI: 10.1016/j.jfoodeng.2025.112580

Ehsan Seyfali , Mohammad Hadi Khoshtaghaza , Konstantina Sfyra , Lars Wiking

The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.

引用次数: 0

Enhancing the quality of duck egg protein during the pickling process using machine learning and voltage-pulsed electric field

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-19 DOI: 10.1016/j.jfoodeng.2025.112578

Jinliang Cheng , Ashily Liang Wang , Weiqiang Qiu , Li Li , Yingshan Jin , Yunzi Jiang , Wenbin Zhao , Feng Li , Yinzhe Jin

This study investigated the effects of voltage-pulsed electric field (PEF) treatment on the quality and structure of duck eggs during pickling. Furthermore, a model was developed to predict the salt content utilizing the predictive abilities of decision trees, support vector regression, artificial neural network (ANN), and genetic algorithm (GA)-ANN models. The GA-ANN model demonstrated a superior predictive accuracy for salt content. The optimal PEF treatment conditions were as follows: pickling solution concentration of 22 %, subjected to 30 voltage-pulses, and PEF intensity of 2.5 kV/cm, with a prediction error of 0.66 % compared to the actual values. After PEF treatment, the pickling process was completed within 20 days, resulting in increased salt and oil content and decreased moisture content in the eggs. Additionally, the textural properties of egg whites and yolks were enhanced. The secondary structure of egg white proteins shifted from β-sheet to random coil, with an increase in α-helix conformation. Compared to the untreated group, the treated egg whites exhibited increased free sulfhydryl groups and surface hydrophobicity. Furthermore, scanning electron microscopy revealed the presence of numerous pores on the surfaces of the treated samples. Taken together, the PEF treatment effectively shortened the pickling time and improved the quality of duck eggs.

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引用次数: 0

Digital twin integration for dynamic quality loss control in fruit supply chains

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-19 DOI: 10.1016/j.jfoodeng.2025.112577

Yifeng Zou , Junzhang Wu , Xiangchao Meng , Xinfang Wang , Alessandro Manzardo

Effective cold chain management is imperative for minimizing food loss and maintaining quality in perishable logistics. This study integrates digital twin (DT) and artificial intelligence (AI) technologies to establish a “five-dimensional model” for cold supply chains, featuring a two-step approach that improve temperature prediction accuracy for shelf-life estimation. In the first step, a long short-term memory (LSTM) based model—trained solely on experimentally verified temperature data—accurately forecasts in-box conditions. Subsequently, a literature-based kinetic model applies well-established parameters to estimate remaining shelf life. By placing a single sensor at the pallet level and applying our box-level digital twin model, we achieved a temperature prediction error below ±0.3 °C (2σ), which translated into a shelf-life estimation error of under ±1.2 days for highly perishable fruits such as strawberries and lychees. Simulations also reveal the integrated DT–AI system reduces food loss by 8.6 %, 12.1 %, 13.6 %, and 15.5 % for strawberries, lychees, oranges, and apples, respectively, surpassing simpler ambient-based methods in both accuracy and food safety—particularly for highly perishable produce. Although hierarchical scaling of DTs (box, pallet, container) indicates increasing deviations at larger units, this trade-off between model precision and resource efficiency renders the solution practical across diverse cold-supply scenarios. Future work may incorporate end-point quality assessments and advanced management modules to further enhance reliability, reduce waste, and foster sustainability in global food logistics.

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引用次数: 0

Tannic acid crosslinking in Tilapia gelatin microfibers produced by Solution Blow Spinning

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-18 DOI: 10.1016/j.jfoodeng.2025.112574

José Luiz Vilches, Cibely da Silva Martin, Alex Otávio Sanches, José Antonio Malmonge

Developing microfibers from fish gelatin (FG) is important due to its potential as a sustainable and biocompatible material, making it valuable for applications in packaging, as well as in technological and biomedical fields. This study investigates the formation of membranes derived from Nile tilapia (Oreochromis niloticus) gelatin incorporating tannic acid (TA). Membranes were successfully produced using electro-assisted solution blow spinning (E-SBS) technology. The samples were characterized in terms of morphology, water stability, thermal properties and scavenging activity. The results indicate that applying an electrical voltage of 3 kV between the needle and the collector enabled the production of microfibers with a diameter of 276 ± 81 nm, approximately 67 % thinner than those produced without the applied electric field. The incorporation of 3 % TA, relative to the mass of FG, resulted in a 218 % increase in membrane integrity in water compared to the membrane without TA, ascribed to crosslinking via hydrogen bonding. Thermal analyses revealed that the membranes incorporated with TA maintain thermal stability at temperatures below 150 °C, and through X-ray diffractograms reveal low molecular order as observed in neat gelatin membrane. The gelatin membrane with 20 % TA exhibited 90 % DPPH• radical scavenging activity within 10 min, outperforming gelatin-only membranes. These findings suggest that TA-crosslinked gelatin membranes have significant potential for technological applications, particularly in fields requiring greater stability in wet environments and antioxidant activities, such as food packaging.

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引用次数: 0

Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-14 DOI: 10.1016/j.jfoodeng.2025.112571

Henry Tafiire , Boniface Brian Odong , Nguyen T.H. An , Robert Lugumira , Jelle Van Audenhove , Patrick Ogwok , Tara Grauwet , Marc E. Hendrickx

The mechanisms and kinetics of the biopolymer changes linked to bean softening during cooking at 95 °C were explored in bean accessions with different cooking behaviour. The cotyledons of non-aged (fresh) and aged beans of five slow to fast cooking bean accessions were split for texture-based classification. Individual half cotyledons were classified into narrow texture ranges and their corresponding half cotyledons from the three main texture classes were assessed for detailed texture evolution, starch gelatinization, protein denaturation, and pectin solubilization during cooking. The cooking behaviour of the half (split) beans varied across accessions and storage conditions, with delayed softening in aged half beans. For an accession, split fresh beans had faster softening compared to their corresponding whole fresh beans, while split and whole aged beans had comparable softening rate. For both fresh and aged half beans of all accessions, residual starch gelatinization and protein denaturation were completed within 5–10 min and 20–30 min, respectively, which times are far in advance of the plateau texture that was attained after 30–40 min and 180–240 min of cooking for fresh and aged beans, respectively. No link between the protein denaturation and starch gelatinization rates and that of softening was observed. The extent of pectin solubilization for the different bean accessions, fresh and aged, reached a plateau at the same time as texture. During cooking, the extent and rate constant of pectin solubilization significantly align with respectively texture decay (negatively, r = 0.87–0.99, p ≤ 0.0002) and the softening rate constant (positively, r = 0.98, p < 0.0001). Thus, softening during cooking of beans of different accessions, fresh or aged, is largely directly influenced by pectin solubilization with protein denaturation playing less influence and starch gelatinization having little to no influence.

在 95 ℃ 烹饪过程中，对具有不同烹饪行为的豆类品种中与豆类软化有关的生物聚合物变化的机制和动力学进行了探索。将五个慢熟和快熟豆类品种的非陈豆（新鲜）和陈豆的子叶分开，进行基于质地的分类。将单个半子叶划分为较窄的质地范围，并对三个主要质地类别中相应的半子叶在烹饪过程中的质地演变、淀粉糊化、蛋白质变性和果胶溶解情况进行详细评估。不同品种和储藏条件下半（分）豆的烹饪行为各不相同，陈半豆的软化延迟。就一个品种而言，分瓣鲜豆的软化速度快于相应的整瓣鲜豆，而分瓣豆和整瓣陈豆的软化速度相当。对于所有品种的新鲜半边豆和陈豆，残余淀粉糊化和蛋白质变性分别在 5-10 分钟和 20-30 分钟内完成，远远早于新鲜半边豆和陈豆分别在烹饪 30-40 分钟和 180-240 分钟后达到的高原质地。蛋白质变性和淀粉糊化率与软化率之间没有联系。不同豆类品种（新鲜豆和陈豆）的果胶溶解度与质地在同一时间达到一个高点。在烹饪过程中，果胶增溶的程度和速率常数分别与质地衰减（负相关，r = 0.87-0.99，p ≤ 0.0002）和软化速率常数（正相关，r = 0.98，p < 0.0001）显著一致。因此，不同品种的新鲜或陈豆在烹饪过程中的软化主要受果胶溶解的直接影响，而蛋白质变性的影响较小，淀粉糊化几乎没有影响。

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引用次数: 0

Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-14 DOI: 10.1016/j.jfoodeng.2025.112570

Erwin R. Werner-Cárcamo , Sonia Millao , Alejandra Jara , Rommy N. Zúñiga , Mónica Rubilar

This study evaluates the impact of cooling methods on the physicochemical, rheological, and oxidative properties of beeswax oleogels structured in cold-pressed canola oil. Oleogels were produced using three cooling approaches: room temperature (20–26 °C; convection), cold storage (−16 °C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 °C/min. The ECS generated a crystal network with more crystals and a higher average size than the C and RT methods, respectively—exhibiting a considerably higher projected mass fraction—developing a stronger crystal network structure. Compared to the other methods, ECS-cooled oleogels exhibited viscoelastic profiles resembling commercial fats and significantly lower peroxide and p-anisidine values during accelerated oxidation at 50 °C over 35 days, particularly up to day 21. These findings demonstrate that precise cooling control via the ECS improves oleogel structure and oxidative stability, offering a promising strategy for healthier fat alternatives.

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引用次数: 0

A novel phase optimization method to improve microwave heating uniformity

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-14 DOI: 10.1016/j.jfoodeng.2025.112567

Yuanyuan Li, Yao Zhang, Yuhong Du, Tao Hong, Dezhi Gou, Lin Wang, Zhengming Tang

Microwave heating of food is common in daily life, where uniformity of heating is a crucial factor for ensuring processing quality. However, although previous studies have shown that microwave phase can influence heating uniformity, little attention has been paid to the utilization of phase optimization for enhancing uniformity. This paper innovatively proposed a real-time phase optimization method to enhance microwave heating uniformity, which was based on the establishment of a dual-port phase multi-physics model. Volumetric temperature distributions of the heated object were obtained by scanning with a phase step size of 20° from 0 to 360°. Then, the real-time feedback of volumetric temperature distribution was used to perform complementary phase selection, ultimately determining the optimal phase for each time interval. The results showed that the proposed method improved uniformity by over 40 % compared to fixed phase heating. The corresponding phase optimization experimental system was established by using the solid-state microwave source, and the heating performance of potato samples in different phase modes was compared and analyzed by using a thermal imaging camera. Experimental and computational results showed good consistency, which verified the correctness of the model and the superiority of the proposed method in improving the heating performance. Finally, the heating performance of different initial phases, different object shapes and higher input power is analyzed, indicating that the proposed method has good universality. This study provides a new approach which aims to improve heating uniformity and contributes to the more efficient application of microwaves in food engineering.

{"title":"A novel phase optimization method to improve microwave heating uniformity","authors":"Yuanyuan Li, Yao Zhang, Yuhong Du, Tao Hong, Dezhi Gou, Lin Wang, Zhengming Tang","doi":"10.1016/j.jfoodeng.2025.112567","DOIUrl":"10.1016/j.jfoodeng.2025.112567","url":null,"abstract":"<div><div>Microwave heating of food is common in daily life, where uniformity of heating is a crucial factor for ensuring processing quality. However, although previous studies have shown that microwave phase can influence heating uniformity, little attention has been paid to the utilization of phase optimization for enhancing uniformity. This paper innovatively proposed a real-time phase optimization method to enhance microwave heating uniformity, which was based on the establishment of a dual-port phase multi-physics model. Volumetric temperature distributions of the heated object were obtained by scanning with a phase step size of 20° from 0 to 360°. Then, the real-time feedback of volumetric temperature distribution was used to perform complementary phase selection, ultimately determining the optimal phase for each time interval. The results showed that the proposed method improved uniformity by over 40 % compared to fixed phase heating. The corresponding phase optimization experimental system was established by using the solid-state microwave source, and the heating performance of potato samples in different phase modes was compared and analyzed by using a thermal imaging camera. Experimental and computational results showed good consistency, which verified the correctness of the model and the superiority of the proposed method in improving the heating performance. Finally, the heating performance of different initial phases, different object shapes and higher input power is analyzed, indicating that the proposed method has good universality. This study provides a new approach which aims to improve heating uniformity and contributes to the more efficient application of microwaves in food engineering.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112567"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643286","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

Clean-in-place optimization using swirl pipe and ultrasonic monitoring

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-03-14 DOI: 10.1016/j.jfoodeng.2025.112572

Runda Xue , Zheng Wang , Guozhen Li , Philip Hall , Nicholas James Watson

Clean-in-place (CIP) is a method of cyclic cleaning of production equipment and pipelines in a closed loop without the need for dismantling and is commonly used in the food and drink sector. The consumption of energy and water resources in the CIP process has always been a significant problem with negative environmental and economic impacts. This study introduces a swirl pipe to enhance CIP efficiency by generating a swirl flow that enhances the mean wall shear stress and its fluctuation, both critical for fouling removal. An ultrasonic measurement system was employed for real-time monitoring to detect the endpoint of the ketchup fouling cleaning process. Results showed that the swirl pipe improves CIP efficiency, achieving a 38.7 % increase in cleaning efficiency at a flow velocity of 0.7 m/s and a 42.7 % increase at 1 m/s at the swirl pipe outlet. Higher flow velocities further amplify the swirl effect, enhancing cleaning efficiency. As industrial CIP systems typically operate at higher velocities, the improvement in cleaning efficiency is expected to be more significant in practical applications. Although the swirl pipe effectively reduces cleaning time, its performance is influenced by the downstream distance, with impact diminishing as the distance increases. To address this limitation in industrial settings, the use of multiple swirl pipes can maintain the swirl flow and ensure consistent cleaning performance across extended pipelines. These findings offer actionable insights for optimizing CIP processes, potentially reducing water, energy, and chemical consumption, thereby improving sustainability and operational efficiency in industrial applications.

{"title":"Clean-in-place optimization using swirl pipe and ultrasonic monitoring","authors":"Runda Xue , Zheng Wang , Guozhen Li , Philip Hall , Nicholas James Watson","doi":"10.1016/j.jfoodeng.2025.112572","DOIUrl":"10.1016/j.jfoodeng.2025.112572","url":null,"abstract":"<div><div>Clean-in-place (CIP) is a method of cyclic cleaning of production equipment and pipelines in a closed loop without the need for dismantling and is commonly used in the food and drink sector. The consumption of energy and water resources in the CIP process has always been a significant problem with negative environmental and economic impacts. This study introduces a swirl pipe to enhance CIP efficiency by generating a swirl flow that enhances the mean wall shear stress and its fluctuation, both critical for fouling removal. An ultrasonic measurement system was employed for real-time monitoring to detect the endpoint of the ketchup fouling cleaning process. Results showed that the swirl pipe improves CIP efficiency, achieving a 38.7 % increase in cleaning efficiency at a flow velocity of 0.7 m/s and a 42.7 % increase at 1 m/s at the swirl pipe outlet. Higher flow velocities further amplify the swirl effect, enhancing cleaning efficiency. As industrial CIP systems typically operate at higher velocities, the improvement in cleaning efficiency is expected to be more significant in practical applications. Although the swirl pipe effectively reduces cleaning time, its performance is influenced by the downstream distance, with impact diminishing as the distance increases. To address this limitation in industrial settings, the use of multiple swirl pipes can maintain the swirl flow and ensure consistent cleaning performance across extended pipelines. These findings offer actionable insights for optimizing CIP processes, potentially reducing water, energy, and chemical consumption, thereby improving sustainability and operational efficiency in industrial applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112572"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686865","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