Journal of Food Engineering最新文献_第4页

Determination of physical properties of tagatose in water and in ice cream mix to support ice cream formulation – A short communication 用于冰淇淋配方的水和冰淇淋混合物中塔格糖物理性质的测定。简短说明

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-23 DOI: 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.

塔格糖是一种低热量的单糖甜味剂，可以从半乳糖的酶异构化中产生。在冰淇淋等高糖产品中加入这种成分可能会给冰淇淋行业带来商业利益，前提是它不会对最终产品的加工特性和质量产生不利影响。本研究旨在研究塔格糖在纯溶剂和冷冻乳制品系统（冰淇淋）中的融化行为，重点研究其融化和冷冻特性。目的是确定塔格糖是否表现为典型的单糖，或表现出可能影响其冷冻应用性能的独特热特性。为了了解这种甜味剂在溶液中的表现，差示扫描量热法（DSC）被用来比较塔格糖与葡萄糖、乳糖和蔗糖。分别对浓度为15%、20%、30%和40%的糖溶液进行分析。模型冰淇淋混合物中加入15%蔗糖（对照）、2.5%和5%葡萄糖以及2.5%和5%塔格糖，以确定它们对冰淇淋融化和冷冻性能的影响。除30%样本外，其余样本均无统计学差异（p < 0.05）。这反过来又强化了葡萄糖和塔格糖的熔化特性是相似的。塔格糖和葡萄糖水实验的冻结曲线相似，无论浓度如何，都遵循相同的路径。这种相似性也出现在冰淇淋混合试验中。虽然浓度影响初始冷冻温度，但塔格糖和葡萄糖之间没有显著差异。该研究有助于证明塔格糖可以在不影响其冷冻特性的情况下融入冷冻体系。不管在什么溶剂中，塔格糖仍然表现为单糖。

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引用次数: 0

The quantitative assessment of the mixing time on the effect of mixing homogeneity in different food powder mixers: Entropy-weighted grey relational analysis 混合时间对不同食品粉混合机混合均匀性影响的定量评价：熵权灰色关联分析

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-22 DOI: 10.1016/j.jfoodeng.2025.112936

Vildan Gürmeriç , Mahmut Doğan

引用次数: 0

A three-phase mathematical model to monitor alcoholic fermentation and phenolic extraction of Vitis Vinifera L. red wines 葡萄（Vitis Vinifera L.）红葡萄酒酒精发酵和酚类提取的三相数学模型

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-20 DOI: 10.1016/j.jfoodeng.2025.112932

Kiera Lambrecht , Tobias Louw , Wessel du Toit , Jose Luis Aleixandre-Tudo

The main goal of this study was to explore the development and validation of a dynamic mathematical model to describe the oenological and phenolic development during the alcoholic fermentation process of red wines. A three-phase model including the cap, must and lees phases was attempted. The model uses grape compositional data to forecast the expected progression of phenolic extraction and production of fermentative products. The likelihood of the calculated parameters was tested on a new set of fermentations to assess model accuracy and robustness. In addition, the model parameters were explored to determine the range of applicability of the proposed mathematical model. For the must phase, the phenolic and some of the most relevant oenological parameters have shown R² often higher than 0.8 and mean average predictive error (MAPE) below 20 % indicating comparable levels of accuracy to those presented in literature while also expanding on the number of components of interest. Moreover, model validation has shown that model performance can be affected by fermentation temperature, especially when fermentations are conducted at higher temperatures (28 °C). The mathematical model presented in this study was able to accurately forecast the fermentation kinetics of both phenolic and oenological parameters. The model incorporated the polymerisation of anthocyanins and the transfer of compounds to the lees phase representing a step forward in understanding the kinetics of red wine fermentation and contributes to the development of future methods for monitoring and controlling red wine fermentations.

本研究的主要目的是探索动态数学模型的发展和验证，以描述葡萄酒酒精发酵过程中酒香和酚类物质的发展。尝试了一个三相模型，包括帽、must和lees阶段。该模型使用葡萄成分数据来预测酚提取和发酵产品生产的预期进展。在一组新的发酵中测试了计算参数的似然性，以评估模型的准确性和鲁棒性。此外，还对模型参数进行了探讨，以确定所提出数学模型的适用范围。对于必须相，酚类和一些最相关的酿酒参数显示R2通常高于0.8，平均预测误差（MAPE）低于20%，表明与文献中提出的准确度相当，同时也扩展了感兴趣的成分的数量。此外，模型验证表明，发酵温度会影响模型性能，特别是在较高温度（28°C）下进行发酵时。本研究提出的数学模型能够准确地预测发酵动力学的酚类和酒艺参数。该模型结合了花青素的聚合和化合物转移到酒渣阶段，代表了理解红酒发酵动力学的一步，并有助于开发未来监测和控制红酒发酵的方法。

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引用次数: 0

Monoglyceride-templated interfacial crystallization modulates stability and controlled release in beeswax-based double emulsions 单甘油酯模板界面结晶调节蜂蜡基双乳液的稳定性和控释

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-19 DOI: 10.1016/j.jfoodeng.2025.112935

Zengliu Song , Yanping Huang , Xinru Shi , Tianhui Feng , Xinyue Ning , Junqin Chen , Renrun Cao , Jie Xiao

Multi-compartment water-in-oil-in-water (W₁/O/W₂) double emulsions (DEs) hold great promise in food and pharmaceutical delivery, yet their practical application is hampered by solute migration and interfacial coalescence. Here, we introduce a low-dose (1 wt%) monoglyceride (MG)-beeswax (BW) composite crystallization strategy that enables the selective targeting of BW crystallization: primarily induced at the inner interface by glycerol monostearate (GMS), at the outer interface by glycerol monolaurate (GML), or at both interfaces plus the oil phase by glycerol monooleate (GMO). Each MG template BW crystals at distinct locations, forming robust crystalline shells that impart significant steric hindrance, markedly improving emulsion robustness: Under storage, freeze-thaw cycling, and osmotic or thermal stress, MG-BW emulsions outperform BW-only and MG-only controls; GMS-BW showed the larges creaming indices reduction (form 32.14 %–14.14 %) and minimal droplet coalescence, owning to its compact inner crystalline film; MG-BW systems resist oil-water separation even after multiple freeze-thaw cycles. In simulated gastrointestinal digestion, interfacial crystallization preserves droplet architecture and enables tailored release: GMS-BW sustains inner-phase tartrazine retention in gastric and intestinal phases, while GML-BW enhances β-carotene bioaccessibility from 38.2 % in BW DEs to 63.9 % through improved micellization at the external interface. This work demonstrates that monoglyceride molecular structure governs crystallization patterns and thereby allows cost-effective tuning of both physical stability and controlled-release performance in double emulsions.

多室水包油包水（W1/O/W2）双乳剂（DEs）在食品和药物输送中具有很大的前景，但其实际应用受到溶质迁移和界面聚结的阻碍。在这里，我们引入了一种低剂量（1wt %）单甘油酯(MG)-蜂蜡（BW）复合结晶策略，该策略可以选择性地靶向BW结晶：主要在内部界面由单硬脂酸甘油（GMS）诱导，在外部界面由单月酸甘油（GML）诱导，或者在两个界面加上油相由单油酸甘油（GMO）诱导。每个MG模板BW在不同的位置结晶，形成坚固的结晶壳，具有显著的空间位阻，显著提高乳液的坚固性：在储存、冻融循环、渗透或热应力下，MG-BW乳液优于BW和MG-only对照；GMS-BW由于其内部晶膜致密，形成指数下降幅度较大（32.14% ~ 14.14%），液滴聚结最小；MG-BW系统即使经过多次冻融循环也能抵抗油水分离。在模拟胃肠道消化中，界面结晶保留了液滴的结构并实现了定制释放：GMS-BW维持了胃相和肠相内酒石黄的保留，而GML-BW通过改善外部界面的胶束化，将β-胡萝卜素的生物可及性从BW DEs的38.2%提高到63.9%。这项工作表明，单甘油酯分子结构控制结晶模式，从而允许经济有效地调整双乳液的物理稳定性和控释性能。

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引用次数: 0

Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation 泡沫垫冻干甜菜根粉的开发和表征：载体剂在泡沫行为、粉末功能和片剂形成中的作用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-18 DOI: 10.1016/j.jfoodeng.2025.112934

Vamsi Pavan Kumar Boddapati , Sareena Vanchipurackal Sherif , Jabbar Gardy , Ali Hassnapour , Rammile Ettelaie , Amin Farshchi

This study investigates the development of foam-mat freeze-dried beetroot powders and examines the role of carrier agents, maltodextrin and xanthan gum, on powder functionality and tablet formation. All formulations contained egg white albumen (5 wt%) as a foaming agent, while compositions varied based on the presence of maltodextrin (5 wt%) and xanthan gum at various concentrations (0.05, 0.1, or 0.2 wt%). Foams were prepared by whipping beetroot juice mixtures, followed by freeze-drying. The addition of maltodextrin slightly improved foam expansion (from ∼450 % to ∼460 %) and foam stability, whereas xanthan gum significantly increased the foam stability, with no drainage observed at 0.1 and 0.2 wt% within 180 min. However, foam expansion decreased to ∼370 % at 0.2 wt% xanthan gum content. Maltodextrin improved flowability (Hausner Ratio, HR: 1.29 vs. 1.32 for control) and reduced hygroscopicity (23.5 % vs. 26.0 %), while xanthan gum increased particle irregularity and cohesiveness, thus leading to higher HR values (up to 1.47) and poorer flow. The inclusion of xanthan gum also reduced powder solubility from ∼92 % down to ∼77 %. Kawakita analysis showed that maltodextrin and xanthan gum reduced plastic deformation and powder compactness. Tablets prepared from these powders exhibited reduced tensile strength and density compared to the control. Color analysis indicated that carrier addition increased lightness (L∗) and decreased redness (a∗), primarily due to pigment dilution and reduced compactness.

本研究探讨了泡沫垫冻干甜菜根粉的开发，并考察了载体剂麦芽糖糊精和黄原胶对粉末功能和片剂形成的作用。所有配方都含有蛋清蛋白（5 wt%）作为发泡剂，而组合物根据不同浓度（0.05、0.1或0.2 wt%）的麦芽糖糊精（5 wt%）和黄原胶的存在而变化。泡沫是通过搅拌甜菜根汁混合物，然后冷冻干燥制备的。麦芽糖糊精的加入略微提高了泡沫膨胀率（从~ 450%到~ 460%）和泡沫稳定性，而黄原胶显著提高了泡沫稳定性，在0.1和0.2 wt%的条件下，180分钟内没有出现排水现象。然而，当黄原胶含量为0.2 wt%时，泡沫膨胀率降至~ 370%。麦芽糖糊精提高了流动性（Hausner Ratio，对照组为1.29 vs. 1.32），降低了吸湿性（23.5% vs. 26.0%），而黄原胶增加了颗粒的不规则性和黏结性，从而导致更高的HR值（高达1.47）和较差的流动性。黄原胶的加入也将粉末溶解度从~ 92%降低到~ 77%。川田分析表明，麦芽糖糊精和黄原胶降低了塑性变形和粉末致密性。与对照组相比，由这些粉末制备的片剂显示出降低的拉伸强度和密度。颜色分析表明，载体的加入增加了亮度（L *），降低了红度（a *），这主要是由于色素稀释和致密性降低。

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引用次数: 0

Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism 姜黄素和儿茶素在蔗糖共晶中的共包：微胶囊的制备及其稳定机理

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-17 DOI: 10.1016/j.jfoodeng.2025.112933

Hengpeng Wang , Yang Meng , Zhikun Yang , Jinhao Wang , Xiangren Meng , Xiaobo Zou

Despite the efficacy of modified soy protein isolate (MSPI) as a carrier for co-delivering hydrophobic curcumin (CU) and hydrophilic catechin (CA), the stability of these compounds in real food systems remains a significant challenge.

Herein, the study fabricated wall material-reinforced microcapsules (CMSC₁₀ to CMSC₄₀) by encapsulating different fractions (10–40 %) of MSPI-CU/CA complexes using co-crystallized sucrose. Recrystallized sucrose (RES), co-crystallized SPI-CU/CA (CSPC), and co-crystallized CU/CA powder (CCC) served as controls. Results showed that the polyphenol embedding rate (from 30.75 to 45.66 %), ABTS⁺ scavenging capacity (from 47.31 to 80.02 %), and total phenolic content (from 42.56 to 147.77 mg GAE/100 g) of the co-crystalline microcapsules significantly increased with higher mass fractions of the MSPI-CU/CA. Phase behavior, DSC, TGA, SEM, and AFM analyses revealed that the co-crystallization of protein-polyphenol complexes resulted in improved pH stability and thermal stability of microcapsules, as well as a more uniform distribution of active compounds, compared to direct CU/CA powder encapsulation. Moreover, FTIR, XRD, and fluorescence spectra suggested that the interactions between core components and sucrose transcend simply physical embedding. Notably, CMSC₄₀ achieved smaller aggregate sizes, the highest fluorescence intensity, antioxidant activity, and bioaccessibility of polyphenols after in vitro digestion. Molecular dynamics simulations further confirmed that sucrose plays a vital role in co-crystallization, forming hydrogen bonds with protein residues and preventing the diffusion of polyphenols through direct interaction. In conclusion, co-crystallization has considerable potential for developing functional microcapsule products for food applications by enhancing the stability of co-encapsulated bioactive compounds.

尽管改性大豆分离蛋白（MSPI）作为共同递送疏水姜黄素（CU）和亲水儿茶素（CA）的载体具有功效，但这些化合物在实际食品体系中的稳定性仍然是一个重大挑战。本研究利用共结晶蔗糖包封不同组分（10 - 40%）的MSPI-CU/CA配合物，制备了壁材增强微胶囊（CMSC10 ~ CMSC40）。再结晶蔗糖（RES）、共结晶SPI-CU/CA （CSPC）和共结晶CU/CA粉末（CCC）作为对照。结果表明，随着MSPI-CU/CA质量分数的增加，共晶微胶囊的多酚包埋率（30.75% ~ 45.66%）、ABTS+清除能力（47.31% ~ 80.02%）和总酚含量（42.56 ~ 147.77 mg GAE/100 g）显著提高。相行为、DSC、TGA、SEM和AFM分析表明，与CU/CA直接粉末封装相比，蛋白质-多酚配合物的共结晶提高了微胶囊的pH稳定性和热稳定性，并且活性化合物分布更均匀。此外，FTIR、XRD和荧光光谱表明，核心组分与蔗糖之间的相互作用超越了简单的物理包埋。值得注意的是，CMSC40在体外消化后获得了更小的聚集体，最高的荧光强度，抗氧化活性和多酚的生物可及性。分子动力学模拟进一步证实，蔗糖在共结晶、与蛋白残基形成氢键、通过直接相互作用阻止多酚扩散等过程中起着至关重要的作用。综上所述，共结晶通过提高共包被的生物活性化合物的稳定性，在开发食品用功能性微胶囊产品方面具有相当大的潜力。

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引用次数: 0

Exploring an electroanalytical approach in the monitoring of bread quality: the folic acid analysis 探索一种监测面包品质的电分析方法：叶酸分析

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-15 DOI: 10.1016/j.jfoodeng.2025.112917

Fernanda C.O.L. Martins , Regina G. Silva , Priscila Bredariol , Fernanda M. Vanin , Djenaine De Souza

This work developed an electroanalytical procedure for the detection of folic acid in bread using the square-wave voltammetry technique with a dental amalgam electrode. This electrode was prepared from homemade materials, providing a solid surface free of mercury and silver. It exhibited electrochemical properties similar to those of traditional mercury electrodes, without the need for manipulation or waste generation, as mercury was only manipulated during amalgam preparation. The experimental and voltammetric parameters were optimized, resulting in a well-defined voltammetric peak suitable for analytical purposes. This peak showed a small potential value, reducing interference in the voltammetric signal from the application of bread samples. Analytical curves were built over a linear range from 1.00x10⁻⁸ to 5.00x10⁻⁶ mol L⁻¹ with excellent repeatability (4.49–4.73 %), and reproducibility (5.07–5.96 %). Limit of detection of 49.0 and 2.13.

nmol L⁻¹, and limit of quantification of 163 and 0.708 nmol L⁻¹ using 70 and 250 s⁻¹ respectively, were calculated. These analytical data were compared with similar parameters obtained by high-performance liquid chromatography with photodiode detection, indicating that the DAE procedure offers excellent selectivity, sensitivity, high analytical frequency, ease of operation, and cost-effectiveness. Furthermore, the proposed procedure was used to analyze different bread samples, making a simple liquid-liquid extraction with phosphate buffer solution. Excellent recoveries were obtained, demonstrating the procedure's robustness, increased analytical frequency, and the use of no organic solvent, thereby reducing costs, time, and waste generation, in line with the guidelines of Green Analytical Chemistry.

本研究开发了一种用牙汞合金电极方波伏安法检测面包中叶酸的电分析方法。这种电极是由自制材料制成的，提供了一个不含汞和银的固体表面。它表现出与传统汞电极相似的电化学特性，不需要操纵或产生废物，因为汞只在汞合金制备过程中被操纵。优化了实验和伏安参数，得到了一个定义良好的伏安峰，适合于分析目的。该峰电位值较小，减少了面包样品应用对伏安信号的干扰。在1.00 × 10−8 ~ 5.00 × 10−6 mol L−1的线性范围内建立分析曲线，重复性好（4.49% ~ 4.73%），重现性好（5.07 ~ 5.96%）。检出限为49.0和2.13。分别用70和250 s−1计算163和0.708 nmol L−1的定量限。将这些分析数据与光电二极管检测的高效液相色谱法获得的相似参数进行比较，表明DAE方法具有良好的选择性、灵敏度、分析频率高、操作简便和成本效益。此外，将该方法应用于不同面包样品的分析，用磷酸盐缓冲液进行简单的液-液萃取。获得了极好的回收率，证明了该方法的稳健性，增加了分析频率，并且不使用有机溶剂，从而降低了成本，时间和废物产生，符合绿色分析化学的指导方针。

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引用次数: 0

Sustainable multifunctional packaging films based on chitosan and food waste-derived carbon nanodots for fruit preservation 基于壳聚糖和食物垃圾衍生碳纳米点的水果保鲜可持续多功能包装膜

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-14 DOI: 10.1016/j.jfoodeng.2025.112930

Ying Ren, Dan Chen, Shiyu Lin, Xiaoping Fan, Liming Cao

Chitosan (CS), an abundant and biodegradable natural polymer, represents a highly valuable alternative to non-biodegradable packaging materials. But it is limited by unsatisfactory mechanical, barrier, and antibacterial properties. Food waste is rich in active ingredients. Using them for food preservation not only facilitates a closed-loop of resource utilization but also reduces dependence on traditional preservatives, providing a more eco-friendly and sustainable solution. In this study, nitrogen-doped carbon dots (N-CDs) were synthesized from orange peel waste via a green hydrothermal method. Sustainable multifunctional composite films were prepared by compounding N-CDs with chitosan (CS). The results showed that adding N-CDs enhanced the mechanical properties, UV protection, water barrier, antibacterial activity, and antioxidant capabilities of the composite films. Furthermore, the films also exhibited good humidity-responsive fluorescent sensing capability, making them suitable for smart humidity monitoring. When used for fruit preservation, the composite films could effectively extend the shelf life. This study of multifunctional packaging films composed of seafood waste (CS) and fruit waste (N-CDs) providing an easy approach for the high-value utilization of food waste and the sustainable development of food packaging materials.

壳聚糖（CS）是一种储量丰富、可降解的天然高分子材料，是替代非生物降解包装材料的一种极具价值的材料。但它的机械、屏障和抗菌性能不理想。食物垃圾富含有效成分。将它们用于食品保鲜，不仅促进了资源利用的闭环，而且减少了对传统防腐剂的依赖，提供了一种更加环保和可持续的解决方案。本研究采用绿色水热法制备了氮掺杂碳点（N-CDs）。用N-CDs与壳聚糖（CS）复合制备了可持续多功能复合薄膜。结果表明，N-CDs的加入提高了复合膜的力学性能、防紫外线性能、水阻隔性能、抗菌性能和抗氧化性能。此外，该薄膜还表现出良好的湿度响应荧光传感能力，使其适合智能湿度监测。复合薄膜用于水果保鲜，可有效延长水果的保质期。本课题研究了由海鲜废弃物（CS）和水果废弃物（N-CDs）组成的多功能包装薄膜，为食品废弃物的高价值利用和食品包装材料的可持续发展提供了一条简单易行的途径。

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引用次数: 0

CFD-augmented deep learning for accurate non-destructive prediction of squid drying behavior using RGB images 利用RGB图像对鱿鱼干燥行为进行精确非破坏性预测的cfd增强深度学习

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-13 DOI: 10.1016/j.jfoodeng.2025.112919

Timilehin Martins Oyinloye , Won Byong Yoon

This study presents a multimodal deep learning framework for non-destructive prediction of squid drying characteristics under varying drying strategies and temperatures. Drying behavior was characterized by analyzing moisture ratio (MR) and drying rate curves, which revealed faster moisture removal under intermittent drying (ID) compared to continuous drying (CD), particularly at 50 °C. Computational fluid dynamics (CFD) simulations accurately captured internal moisture and temperature distributions (RMSE <0.061 for MR; <2.12 °C for temperature), providing critical image data that compensated for the limitations of real image datasets and surface-based measurements. Convolutional neural network (CNN) models were individually trained using RGB images, infrared (IR) thermal images, and CFD-generated contours. The CFD-trained model achieved the highest classification accuracy (95.7 %), demonstrating the advantage of internal dynamic representation. However, the RGB-only model performed less reliably (87.8 %), particularly during later drying stages when surface changes diminished. To overcome this limitation, we trained a multimodal CNN using RGB, IR, and CFD data, and deployed it using only RGB images. The resulting model achieved >99 % accuracy in classifying drying stages across all conditions, including challenging ID scenarios. This improvement is attributed to cross-modal feature abstraction and knowledge transfer enabled by CFD-augmented training, allowing internal drying dynamics to be inferred from surface-level RGB inputs. This approach effectively bridges the gap between limited experimental imaging and rich, physically-informed simulation data. Compared to traditional sensor-based or unimodal image-based methods, this framework offers a more accurate and scalable solution for visual monitoring of drying processes, particularly in scenarios where internal measurements are inaccessible or cost-prohibitive.

本研究提出了一个多模态深度学习框架，用于在不同干燥策略和温度下对鱿鱼干燥特性进行无损预测。通过分析水分比（MR）和干燥速率曲线来表征干燥行为，发现间歇干燥（ID）比连续干燥（CD）去除水分更快，特别是在50°C时。计算流体动力学（CFD）模拟准确地捕获了内部水分和温度分布（MR的RMSE为0.061；温度的RMSE为2.12°C），提供了关键的图像数据，弥补了真实图像数据集和基于表面的测量的局限性。卷积神经网络（CNN）模型分别使用RGB图像、红外（IR）热图像和cfd生成的轮廓进行训练。cfd训练的模型获得了最高的分类准确率（95.7%），显示了内部动态表示的优势。然而，仅rgb模型的可靠性较低（87.8%），特别是在干燥后期，当表面变化减少时。为了克服这一限制，我们使用RGB、IR和CFD数据训练了一个多模态CNN，并仅使用RGB图像进行部署。所得到的模型在所有条件下（包括具有挑战性的ID场景）对干燥阶段进行分类的准确率达到了99%。这种改进归功于cfd增强训练实现的跨模态特征抽象和知识转移，允许从表面水平的RGB输入推断内部干燥动态。这种方法有效地弥合了有限的实验成像和丰富的物理信息模拟数据之间的差距。与传统的基于传感器或基于单峰图像的方法相比，该框架为干燥过程的视觉监控提供了更准确和可扩展的解决方案，特别是在无法获得内部测量或成本过高的情况下。

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引用次数: 0

AI-powered computer vision system for veal-mutton minced meat authenticity evaluation 基于ai的小牛羊肉肉末真实性评估计算机视觉系统

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-12-13 DOI: 10.1016/j.jfoodeng.2025.112920

Ali Mohammad Kazempour, Sajad Kiani

As global meat product consumption rises, ensuring product quality has become increasingly critical. This study presents two analytical frameworks for quantifying veal composition ratio in minced mutton using RGB image data. In the first approach, regression models, including Partial Least Squares Regression, Bagged Linear Regression, Ridge, Lasso, and Multilayer Perceptron (MLP), were trained on RGB features extracted from 204 flattened images representing veal mixture ratios from 0 % to 100 %. Among these, the MLP model achieved the highest predictive accuracy (R² = 0.938, RMSE = 7.495), confirming the feasibility of RGB-based regression modeling. In the second scenario, a pixel-wise classification approach was developed using RGB values from pure mutton and veal samples. PCA revealed clear spectral separability between classes, and an MLP classifier achieved near-perfect performance across training, cross-validation, and internal test sets (accuracy >0.999). External validation on 49 intermediate mixture images yielded an R² of 0.908 and RMSE of 8.567, confirming the model's generalization capability in estimating composition ratios. Overall, the results demonstrate that both regression and classification strategies are effective for image-based authenticating veal-mutton minced meat. The developed AI vision system provides a robust foundation for developing automated systems to detect the adulteration of minced meat.

随着全球肉制品消费量的增加，确保产品质量变得越来越重要。本研究提出了两种利用RGB图像数据量化羊肉肉末中牛肉成分比例的分析框架。在第一种方法中，回归模型，包括偏最小二乘回归、Bagged线性回归、Ridge、Lasso和多层感知器（MLP），对从204张代表牛肉混合比例从0%到100%的扁平图像中提取的RGB特征进行训练。其中，MLP模型的预测准确率最高（R2 = 0.938, RMSE = 7.495），证实了基于rgb的回归建模的可行性。在第二个场景中，使用来自纯羊肉和小牛肉样本的RGB值开发了逐像素分类方法。PCA显示了类之间清晰的光谱可分性，MLP分类器在训练集、交叉验证集和内部测试集上实现了近乎完美的性能（准确率>；0.999）。对49幅中间混合图像进行外部验证，R2为0.908，RMSE为8.567，证实了模型在估计成分比方面的泛化能力。综上所述，回归和分类策略对基于图像的牛羊肉肉末鉴别都是有效的。开发的人工智能视觉系统为开发检测肉末掺假的自动化系统提供了坚实的基础。

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