Journal of Food Engineering最新文献_第4页

Maillard reacted wheat gluten and polydextrose complex enhances the emulsifying properties and stability of pickering emulsion 马氏反应小麦面筋和聚葡萄糖复合物可增强挑剔乳液的乳化性能和稳定性

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-16 DOI: 10.1016/j.jfoodeng.2024.112358

Bobo Zhang , Menghui Ding , Hongshuai Zhu , Dan Liang , Fangjie Guo , Xinhua Xie

This study aims to explore the characteristics and stability of Pickering emulsion based on the Maillard reaction products of polydextrose (PDX) and gluten. The effects of the PDX:gluten ratio (from 0.0:1 P_0.0G₁ to 2.4:1 P_2.4G₁) during Maillard reaction on Pickering emulsion quality were examined. The degree of PDX grafting to gluten increased from 0.51% ± 0.05%–18.99% ± 0.98% when the PDX:gluten ratio increased from 0.2:1 to 2.2:1. Scanning electron microscopy and infrared spectroscopy confirmed the structural change and covalent interaction of PDX–gluten conjugate. The P_2.2G₁ conjugate showed a higher emulsification activity (1.82 ± 0.04 m²/g) compared with P_0.0G₁ (0.97 ± 0.05 m²/g). The particle size, ζ-potential value and confocal laser scanning microscopic image of PDX–gluten conjugate-based emulsion were compared with those of gluten-based emulsion to illustrate the stability role of PDX–gluten conjugate in the interfacial layer of Pickering emulsion. This study demonstrated that the Maillard reacted gluten–PDX conjugate was a potential stabilizer for Pickering emulsions. These findings provided a foundation knowledge for the construction of Pickering emulsion based on PDX–gluten conjugates.

本研究旨在探讨基于聚葡萄糖（PDX）和麸质的马氏反应产物的 Pickering 乳液的特性和稳定性。研究了马氏反应过程中 PDX 与麸质的比例（从 0.0:1 P0.0G1 到 2.4:1 P2.4G1）对 Pickering 乳液质量的影响。当 PDX 与面筋的比例从 0.2:1 增加到 2.2:1 时，PDX 与面筋的接枝程度从 0.51% ± 0.05% 到 18.99% ± 0.98%。扫描电子显微镜和红外光谱证实了 PDX-谷蛋白共轭物的结构变化和共价作用。与P0.0G1（0.97 ± 0.05 m2/g）相比，P2.2G1共轭物的乳化活性更高（1.82 ± 0.04 m2/g）。将 PDX-谷蛋白共轭乳液的粒度、ζ电位值和共聚焦激光扫描显微图像与谷蛋白基乳液进行了比较，以说明 PDX-谷蛋白共轭物在皮克林乳液界面层中的稳定作用。这项研究表明，马氏反应谷蛋白-PDX 共轭物是一种潜在的皮克林乳液稳定剂。这些发现为基于 PDX-谷蛋白共轭物构建皮克林乳液提供了基础知识。

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引用次数: 0

Chaotic mixing coupled electromagnetic heating in a tubular reactor 管式反应器中的混沌混合耦合电磁加热

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-15 DOI: 10.1016/j.jfoodeng.2024.112348

Guangyuan Jin , Qingyu Zheng , Zhengshan Zhu , Chunfang Song , Zhenfeng Li , Feihu Song , Jing Li , Boru Chen

To address the need for enhanced biochemical reactions and overcome the shortcomings associated with passive and active mixer fabrication, reactor designs must utilize the coupled mixing concept to address the lack of insufficient heat and mass transfer through notable alterations of the physical properties. This study introduces a tubular microwave reactor based on chaotic flow dynamics, attempting to combine the concept of active and passive mixing to stimulate the development of eddy and secondary flows through electromagnetic fields and geometric disturbance enhance heat and mass transfer. Experiments and simulation analysis validate the validity of the prediction model, and reveal the fluid flow, mixing, electromagnetic and thermal characteristics and their synergistic mechanism, and shows the potential to enhance the mass and heat transfer performance at low Reynolds number, which provides a new idea for the design of chemical reactors and biological analysis.

为了满足增强生化反应的需要，克服被动和主动混合器制造的缺点，反应器设计必须利用耦合混合概念，通过显著改变物理性质来解决传热和传质不足的问题。本研究介绍了一种基于混沌流动动力学的管式微波反应器，试图结合主动和被动混合的概念，通过电磁场和几何扰动刺激涡流和二次流的发展，从而增强传热和传质。实验和模拟分析验证了预测模型的正确性，揭示了流体流动、混合、电磁和热特性及其协同作用机制，显示了在低雷诺数条件下提高传质传热性能的潜力，为化学反应器设计和生物分析提供了新思路。

引用次数: 0

Exploring the self-assembly mechanisms of wheat gluten polypeptide hydrogels: Synthesis and characterization 探索麦麸多肽水凝胶的自组装机制：合成与表征

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-11 DOI: 10.1016/j.jfoodeng.2024.112351

Jiabao Cao , Guangqi Fan , Baoxin Lu

The purpose of this study was to demonstrate a mild enzymatic method for the large-scale production of nano-scale self-assembled peptide hydrogels (WGP-M, average molecular weight 3697.86 Da) with strong hydrogel-forming ability from gluten. This work aims to provide new insights into the molecular characteristics and aggregation mechanisms of these plant-derived hydrogels. We observed that the Zeta potential of WGP-M decreased to −17.7 mV, indicating reduced electrostatic repulsion, while the particle size increased to 626.21 nm, reflecting the formation of a stable hydrogel network. The spatial network microstructure was clear, and the hydrogel exhibited excellent texture and rheological properties. Further analysis revealed that the formation of peptide hydrogels was primarily driven by hydrophobic interactions, sulfhydryl (7.48 μmol/g) and disulfide (1.31 μmol/g) bond exchanges, and hydrogen bond interactions. Using proteomics combined with molecular docking simulations, we demonstrated the positive influence of amino acid molecular characteristics and arrangement on hydrogel formation, providing a more intuitive understanding of this process. In summary, this study not only establishes an efficient pathway for producing self-assembled peptide hydrogels from plant proteins but also advances our understanding of the fundamental mechanisms underlying their formation.

本研究的目的是展示一种温和的酶解方法，用于从谷蛋白中大规模生产具有强大水凝胶形成能力的纳米级自组装多肽水凝胶（WGP-M，平均分子量 3697.86 Da）。这项工作旨在为这些植物衍生水凝胶的分子特征和聚集机制提供新的见解。我们观察到，WGP-M 的 Zeta 电位降低到 -17.7 mV，表明静电排斥力降低，而粒径增加到 626.21 nm，反映了稳定的水凝胶网络的形成。空间网络微观结构清晰，水凝胶具有良好的质地和流变特性。进一步的分析表明，肽水凝胶的形成主要是由疏水相互作用、巯基（7.48 μmol/g）和二硫键（1.31 μmol/g）交换以及氢键相互作用驱动的。利用蛋白质组学结合分子对接模拟，我们证明了氨基酸分子特性和排列对水凝胶形成的积极影响，为这一过程提供了更直观的理解。总之，这项研究不仅建立了从植物蛋白生产自组装多肽水凝胶的有效途径，而且还增进了我们对其形成基本机制的了解。

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引用次数: 0

Effects of oil-water interfacial properties on protein structuring and droplet deformation in high moisture meat analogues containing oil 油水界面特性对含油高水分肉类类似物中蛋白质结构和液滴变形的影响

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-11 DOI: 10.1016/j.jfoodeng.2024.112353

Naoya Ikenaga , Shuzo Hashimoto , Leonard M.C. Sagis

Adding oil to high moisture meat analogues (HMMA) can increase juiciness, and can be achieved by incorporating emulsion droplets during extrusion. Since these droplets can coalesce when subjected to high shear, selecting appropriate emulsion stabilisers is important. For several commercial plant-protein emulsion stabilisers, it was investigated how oil-water interfacial mechanical properties affect droplet deformation and protein structuring in extrusion of HMMAs. Emulsions with 10 wt% or 15 wt% oil, stabilised by potato protein isolates (POPI-1 (Rich in patatin) and POPI-2 (rich in protease inhibitor)) and pea protein isolate PPI, were used to make extrudates with 5.7 wt% and 8.5 wt% oil, respectively. In 8.5 wt%-extrudates, POPI-2 had the most oil leakage from the cooling die, while PPI had the smallest amount despite having softer and more stretchable interfaces. Blade-cutting tests showed the highest maximum force for 8.5 wt%-extrudates with POPI-1, likely because POPI-1 formed the stiffest interfaces. Tensile stress testing showed the largest fracture strain in 8.5% wt%-extrudates with PPI, corresponding to its longer wedge length. Multiphoton excitation microscopy was used to visualise the extrudates protein structure and oil droplets. This showed that droplets near the surface of the extrudate were less deformed than droplets in the centre. There were only small differences between protein stabilisers regarding oil droplet deformation, indicating droplet deformation was dominated by deformation of the protein matrix. The O/W interfacial properties significantly affected oil leakage, cutting force, and tensile strength of extrudates. These results are important to consider when designing emulsions for HMMAs processed by extruders.

在高水分肉类类似物（HMMA）中添加油脂可增加肉的多汁性，可通过在挤压过程中加入乳液液滴来实现。由于这些液滴在受到高剪切时会凝聚，因此选择适当的乳液稳定剂非常重要。针对几种商用植物蛋白乳液稳定剂，研究了在挤压 HMMA 的过程中，油水界面机械特性如何影响液滴变形和蛋白质结构。使用马铃薯蛋白分离物（POPI-1（富含棒曲霉素）和 POPI-2（富含蛋白酶抑制剂））和豌豆蛋白分离物 PPI 稳定的含油量为 10 wt% 或 15 wt% 的乳液分别制成含油量为 5.7 wt% 和 8.5 wt% 的挤出物。在含油量为 8.5 wt% 的挤出物中，POPI-2 从冷却模中的漏油量最大，而 PPI 的漏油量最小，尽管其界面更软、更易拉伸。刀片切割测试表明，POPI-1 的 8.5 wt%挤出物的最大切割力最大，这可能是因为 POPI-1 形成了最坚硬的界面。拉伸应力测试表明，含 PPI 的 8.5% wt%渗出物的断裂应变最大，这与其较长的楔形长度相对应。多光子激发显微镜用于观察挤出物的蛋白质结构和油滴。结果表明，挤出物表面附近的油滴比中心的油滴变形要小。在油滴变形方面，不同蛋白质稳定剂之间的差异很小，这表明油滴变形主要受蛋白质基质变形的影响。油/水界面特性对挤出物的漏油、切割力和拉伸强度有很大影响。这些结果对于设计挤出机加工 HMMA 的乳液具有重要意义。

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引用次数: 0

Mechanistic modeling of the dynamics of phage attack during milk acidification in the cheese-making process 奶酪制作过程中牛奶酸化过程中噬菌体攻击动态的机理建模

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-10 DOI: 10.1016/j.jfoodeng.2024.112329

Michèle Bou Habib , Emmanuel Bernuau , Benjamín José Sánchez , Dominique Swennen , Ahmad A. Zeidan , Ioan-Cristian Trelea , Jannik Vindeloev

Bacteriophage attacks represent a major threat in the dairy industry. Here, an unstructured mechanistic model predicting the dynamics of milk acidification in case of phage attack was developed and experimentally validated. Multiple acidification experiments were run with different combinations of initial phage titers and bacterial concentrations and the resulting pH dynamics were recorded. The model could successfully predict the success or failure of milk acidification. Using the model, important biological parameters were deduced from simple, low-cost acidification measurements. These parameters included bacteria’s maximum growth and lysis rates, phages’ burst size, etc. Sensitivity analysis helped identify biologically relevant aspects of phage-host interactions. Growth and lysis kinetics were shown to have the most important impacts. This knowledge can be used to develop easy routine strategies to fight phage attack in the dairy industry. The model can be used to raise awareness amongst cheese makers on the importance of cleaning to avoid food and material waste.

噬菌体攻击是乳制品行业的一大威胁。在此，我们建立了一个非结构化机理模型，预测噬菌体侵袭情况下牛奶酸化的动态，并进行了实验验证。使用不同的初始噬菌体滴度和细菌浓度组合进行了多次酸化实验，并记录了由此产生的 pH 动态变化。该模型可成功预测牛奶酸化的成败。利用该模型，可以从简单、低成本的酸化测量中推断出重要的生物参数。这些参数包括细菌的最大生长率和溶解率、噬菌体的爆发大小等。敏感性分析有助于确定噬菌体-宿主相互作用的生物学相关方面。结果表明，生长和裂解动力学具有最重要的影响。这些知识可用于制定简便的常规策略，以对抗噬菌体对乳制品行业的侵袭。该模型可用于提高奶酪制造商对清洁重要性的认识，以避免食物和材料浪费。

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引用次数: 0

Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase 利用 TGase/laccase 增强三维打印植物肉类类似物的结构特性

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-09 DOI: 10.1016/j.jfoodeng.2024.112352

Zhi Cheng , Yue Qiu , Ishtiaq Ahmad , Yuting Pang , Aodong Yue , Zhangxi Chen , Gaopeng Zhang , Yuting Ding , Fei Lyu

As we all know, achieving the desirable texture and fibrous structure of 3D-printed meat analogs has been challenging. Therefore, this study aimed to investigate the effect of transglutaminase (TGase) or laccase on printability, texture, and structure of 3D-printed soy protein isolate (SPI) -wheat gluten (WG) -insoluble dietary fiber (IDF) plant-based meat analogs (PBMA). Results showed that TGase significantly improved the hardness, gumminess, and chewiness of PBMA (p < 0.05), whereas laccase exhibited an opposite trend. The tensile strength and elongation at break were increased by TGase or laccase, with laccase exhibiting better effect (9.37 ± 0.25 kPa, 63.16 ± 3.18%). The interaction of laccase and IDF resulted in the maximum value of apparent viscosity and disulfide bond content, which hindered the movement of printed materials through the printing nozzle, and potentially led to PBMA incomplete-structure. Synergistic effect of TGase and IDF has been shown to enhance the content of hydrogen, hydrophobic, and disulfide bonds. This combination readily induced an increase in α-helix and β-sheet formations, promoting a more orderly development of the protein structure, consequently, the internal architecture became more uniform and densely packed. These results indicated that TGase treatment combined with IDF might be a novel and promising strategy to enhance the texture and structure of PBMA.

众所周知，实现 3D 打印肉类类似物的理想质地和纤维结构一直是一项挑战。因此，本研究旨在探讨转谷氨酰胺酶（TGase）或漆酶对三维打印大豆分离蛋白（SPI）-小麦面筋（WG）-不溶性膳食纤维（IDF）植物基肉类类似物（PBMA）的可打印性、质地和结构的影响。结果表明，TGase 能明显改善 PBMA 的硬度、胶粘性和咀嚼性（p < 0.05），而漆酶则表现出相反的趋势。TGase 或漆酶都能提高拉伸强度和断裂伸长率，其中漆酶的效果更好（9.37 ± 0.25 kPa，63.16 ± 3.18%）。漆酶和 IDF 的相互作用导致表观粘度和二硫键含量达到最大值，从而阻碍了印刷材料在印刷喷嘴中的移动，并可能导致 PBMA 结构不完整。事实证明，TGase 和 IDF 的协同作用可提高氢键、疏水键和二硫键的含量。这种组合很容易诱导α-螺旋和β-片的形成，促进蛋白质结构更有序地发展，从而使内部结构变得更加均匀和致密。这些结果表明，TGase 处理与 IDF 结合可能是增强 PBMA 质地和结构的一种新颖而有前途的策略。

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引用次数: 0

Dynamic multi-objective time-temperature management for climacteric fruit cold storage considering ripeness windows and energy consumption 考虑成熟度窗口和能耗的气候性水果冷藏动态多目标时间-温度管理

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-09 DOI: 10.1016/j.jfoodeng.2024.112350

Qian Chen , Jianping Qian , Huibin Li , Xintao Lin , Jiali Li , Zihan Liu , Zhiyao Zhao

Cold chain logistics (CCL) can effectively maintain the quality and safety of perishable products through low-temperature circulation, but extra energy is densely used at the cost of economy and emissions. The multi-objective trade-off is critical for promoting sustainable time-temperature management (TTM) in CCL. For climacteric fruit in cold storage, the post-harvest ripening process should be controlled by TTM to meet various ripeness requirements of retailers with different distribution distances, market conditions. Meanwhile, randomly appeared order demands will dynamically influence complex sustainable decision-making of temperature-controlled path. Therefore, this paper aims to solve the dynamic multi-objective TTM optimization problem considering ripeness windows and energy consumption, for achieving online sustainable temperature control of climacteric fruit cold storage. Constructing 3D service window involving ripeness, outbound time, and cargo volume, then the multi-retailer satisfaction is designed as a significant optimization objective. Additionally, to improve operational efficiency and reduce environmental impact, energy consumption needs to be minimized under reasonable constraints. Following above objective strategy, a dynamic multi-objective TTM model is proposed with two-stage: 1) improved NSGA-II-based global optimization to find optimal temperature-controlled path for fixed retailers in real-time; 2) new stochastic retailer comes up after demand matching, if accepting order, an update optimization will be triggered. A numerical study was implemented to verify proposed method, with robustness value of 0.82–1. Compared with constant low-temperature storage, the optimized comprehensive loss is the smallest at 3.374. The results indicate that the hybrid-retailer demand-driven multi-criteria decision support is effective and robust for sustainable TTM of climacteric fruit cold chain.

冷链物流（CCL）通过低温循环可有效保持易腐产品的质量和安全，但额外能源的密集使用却以经济性和排放为代价。多目标权衡对于促进冷链物流中的可持续时间-温度管理（TTM）至关重要。对于冷库中的气候性水果，应通过时间-温度管理控制采后成熟过程，以满足不同配送距离、市场条件下零售商的各种成熟度要求。同时，随机出现的订单需求会动态影响温控路径复杂的可持续决策。因此，本文旨在解决考虑成熟度窗口和能耗的动态多目标 TTM 优化问题，以实现气候性水果冷库的在线可持续温度控制。构建涉及成熟度、出库时间和货物量的三维服务窗口，然后将多零售商满意度作为重要的优化目标。此外，为了提高运营效率并减少对环境的影响，需要在合理的约束条件下最大限度地降低能耗。根据上述目标策略，我们提出了一个动态多目标 TTM 模型，该模型分为两个阶段：1）基于改进的 NSGA-II 全局优化，为固定零售商实时找到最优温控路径；2）需求匹配后出现新的随机零售商，如果接受订单，则触发更新优化。通过数值研究验证了所提出的方法，其鲁棒性值为 0.82-1。与恒定低温存储相比，优化后的综合损失最小，为 3.374。结果表明，混合零售商需求驱动的多标准决策支持对气候性水果冷链的可持续 TTM 是有效和稳健的。

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引用次数: 0

A novel mechanistic model for predicting shrinkage kinetics in plant-based foods by integrating solid matrix mobility and viscoelasticity 结合固体基质流动性和粘弹性预测植物性食品收缩动力学的新型机理模型

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-09 DOI: 10.1016/j.jfoodeng.2024.112346

Sumaiya Sadika Tuly , Mohammad U.H. Joardder , Zachary G. Welsh , Azharul Karim

Deformation during drying is a major physical change influencing drying kinetics and final product quality. Therefore, accurate prediction of shrinkage kinetics is essential for determining the optimal drying conditions for these foods. Shrinkage kinetics is greatly influenced by their structural mobility (rubbery-glassy transition) and viscoelastic properties. The current deformation models lack a comprehensive integration of structural mobility and viscoelasticity concepts, resulting in limitation in attaining insights on physiochemical state variations and viscoelastic stresses developed during drying. In order to overcome this limitation, this study proposes a novel mechanistic shrinkage model that combines solid matrix mobility-based shrinkage velocity and viscoelasticity consideration, incorporating variable mechanical properties to simulate deformation arising from moisture loss and pressure gradient respectively. Comparison between predicted drying kinetics and shrinkage evolution with experimental observation yielded close agreement, achieving low mean absolute error values. As the drying process progressed, a distinct anisotropic shrinkage pattern emerged, which is attributed to varied structural mobility based on temperature and moisture distribution across the food sample. Notably, shrinkage driven by moisture loss significantly outweighed that induced by pressure, exerting a predominant influence on overall volume change. Furthermore, the model demonstrated heightened sensitivity to water transport parameters compared to mechanical factors, which indicates the significance of moisture dynamics in shaping the drying process. Combined consideration of physiochemical changes and viscoelastic concept in the developed deformation model extends new possibility towards optimizing the drying process as well as quality aspect evaluation.

干燥过程中的变形是影响干燥动力学和最终产品质量的主要物理变化。因此，准确预测收缩动力学对于确定这些食品的最佳干燥条件至关重要。收缩动力学在很大程度上受其结构流动性（橡胶-玻璃态转变）和粘弹性能的影响。目前的变形模型缺乏对结构流动性和粘弹性概念的全面整合，从而限制了对干燥过程中产生的理化状态变化和粘弹性应力的深入了解。为了克服这一局限性，本研究提出了一种新的机理收缩模型，该模型结合了基于固体基质流动性的收缩速度和粘弹性考虑，并纳入了可变力学性能，以模拟分别由水分流失和压力梯度引起的变形。将预测的干燥动力学和收缩演变过程与实验观测结果进行比较，结果非常接近，平均绝对误差值较低。随着干燥过程的进行，出现了明显的各向异性收缩模式，这归因于整个食品样品的温度和水分分布导致的不同结构流动性。值得注意的是，水分损失引起的收缩大大超过了压力引起的收缩，对整体体积变化产生了主要影响。此外，与机械因素相比，该模型对水分传输参数的敏感性更高，这表明水分动力学在塑造干燥过程中的重要性。在所开发的变形模型中综合考虑了生理化学变化和粘弹性概念，为优化干燥过程和质量评估提供了新的可能性。

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引用次数: 0

Caffeine removal and compositions losses from whole Robusta coffee beans during conventional and ultrasound-assisted aqueous decaffeination 在传统和超声波辅助水溶液脱咖啡因过程中去除整粒罗布斯塔咖啡豆中的咖啡因和成分损失

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-09 DOI: 10.1016/j.jfoodeng.2024.112349

Nathamol Chindapan , Chanakan Puangngoen , Sakamon Devahastin

Whole Robusta coffee beans were decaffeinated using conventional aqueous extraction (CAE) and ultrasound-assisted aqueous extraction (UAAE). Changing of extraction water at time intervals to enhance caffeine removal efficiency is proposed as novel decaffeination technique. Kinetic modelling of caffeine content evolutions during CAE and UAAE, with and without water changing, was performed to confirm benefit of newly proposed technique. Losses of soluble carbohydrates, phenolics, sugars, flavonoids and organic acids from decaffeinated beans were investigated. Recycling of extraction water as way to recover lost compositions was tested. Water changing enhanced caffeine removal efficiency, especially in case of UAAE; caffeine could be removed by 98%. Kinetic model well described caffeine content evolutions (R² = 0.99). This strategy nevertheless led to significant losses (p < 0.05) of bean compositions when compared to CAE. UAAE with water recycling could not help recover bean compositions, but drying and soaking beans in spent extraction water from second round of decaffeination significantly increased (p < 0.05) total soluble carbohydrates and phenolics contents.

采用传统水萃取法（CAE）和超声波辅助水萃取法（UAAE）对整粒罗布斯塔咖啡豆进行脱咖啡因处理。作为一种新型脱咖啡因技术，提出了每隔一段时间改变萃取水以提高咖啡因去除效率的建议。对 CAE 和 UAAE（换水和不换水）过程中咖啡因含量的演变进行了动力学建模，以证实新提出技术的益处。研究了脱咖啡因豆中可溶性碳水化合物、酚类、糖类、类黄酮和有机酸的损失。测试了回收萃取水以恢复损失成分的方法。换水提高了咖啡因的去除效率，尤其是在 UAAE 的情况下；咖啡因的去除率可达 98%。动力学模型很好地描述了咖啡因含量的变化（R2 = 0.99）。不过，与 CAE 相比，这种策略会导致咖啡豆成分的显著损失（p < 0.05）。水循环 UAAE 无助于恢复咖啡豆的成分，但将咖啡豆在第二轮脱咖啡因的提取废水中烘干和浸泡，可显著提高（p < 0.05）总可溶性碳水化合物和酚类物质的含量。

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引用次数: 0

Interaction properties of wine grapes: DEM analysis and experimental investigation 酿酒葡萄的相互作用特性：DEM 分析和实验研究

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-10-09 DOI: 10.1016/j.jfoodeng.2024.112347

Haolei Zu , Ke He , Wenzheng Liu , Junyi Liu , Ziteng Song , Yuan Su

The processing of wine grapes is both labor-intensive and time-consuming, necessitating equipment improvements to enhance productivity. Virtualizing machining processes is crucial for designing and researching equipment aimed at improving food quality and safety standards. Accurate modeling requires detailed knowledge of material and interaction properties. Therefore, the contact properties of wine grapes were obtained using the progressive optimization method. Experimental and simulated results of particle collision and rolling during processing were compared to select accurate input parameters. The experiment concluded that the coefficient of restitution (CoR_g-g), coefficient of rolling friction (CoR_g-g), and static friction coefficient (CoS_g-g) between grape particles were 0.178, 0.400, and 0.459, respectively. Similarly, the corresponding values for interactions between grapes and stainless steel were 0.411, 0.027, and 0.643, respectively. Notably, these values have been independently verified through simulations.

酿酒葡萄的加工既劳动密集又耗时，因此需要改进设备以提高生产率。虚拟加工过程对于设计和研究旨在提高食品质量和安全标准的设备至关重要。精确建模需要详细了解材料和相互作用的特性。因此，我们采用渐进优化法获得了酿酒葡萄的接触特性。对加工过程中颗粒碰撞和滚动的实验结果和模拟结果进行了比较，以选择准确的输入参数。实验结果表明，葡萄颗粒之间的恢复系数（CoRg-g）、滚动摩擦系数（CoRg-g）和静摩擦系数（CoSg-g）分别为 0.178、0.400 和 0.459。同样，葡萄与不锈钢之间相互作用的相应值分别为 0.411、0.027 和 0.643。值得注意的是，这些数值已通过模拟独立验证。

引用次数: 0