Journal of Food Engineering最新文献_第7页

Enhancing virgin olive oil authentication with Bayesian probabilistic models and near infrared spectroscopy

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-09 DOI: 10.1016/j.jfoodeng.2024.112443

María-del-Mar Garrido-Cuevas , Ana-María Garrido-Varo , Federico Marini , María-Teresa Sánchez , Dolores Pérez-Marín

Ensuring the authenticity of Extra Virgin olive oils is crucial due to the high risk of fraudulent practices associated with this valuable product. Traditional methods rely on physicochemical and organoleptic analyses, which are costly, time-consuming, and require specialized personnel. This study introduces probabilistic classification models utilizing Bayesian methods to enhance the reliability of Near Infrared Spectroscopy (NIRS) for olive oil (OO) quality control. Unlike traditional models, these methos allow the quantification of uncertainty, thereby improving decision-making precision in industrial applications. A total of 259 olive oils (104 extra virgin (EV), 71 virgin (V) and 84 lampante (L)) were analysed by two instruments with different optical configurations and sample presentation methods. Partial Least Square-Discriminant Analysis (PLS-DA) was applied to develop a two-step classification strategy: first, to discriminate non-LOO versus LOO categories, and then to predict the category of non-LOO samples (discriminating EVOO versus VOO). The models achieved a correct classification rate (CCR) of up to 86.36% for discriminating EVOO vs. VOO with the bench-top instrument, with more than half of the samples classified into their respective categories with a probability exceeding 75%, which highlights their effectiveness in ensuring the quality and authenticity of VOOs while optimizing resources in the olive oil industry. Similar results (81.82 %) were obtained for the portable device, despite differences in operational range, optical quality and price. The results demonstrate that probabilistic classification models can significantly improve the classification process by quantifying uncertainty, thereby complementing traditional methods and providing a robust framework for classifying olive oils categories.

{"title":"Enhancing virgin olive oil authentication with Bayesian probabilistic models and near infrared spectroscopy","authors":"María-del-Mar Garrido-Cuevas , Ana-María Garrido-Varo , Federico Marini , María-Teresa Sánchez , Dolores Pérez-Marín","doi":"10.1016/j.jfoodeng.2024.112443","DOIUrl":"10.1016/j.jfoodeng.2024.112443","url":null,"abstract":"<div><div>Ensuring the authenticity of Extra Virgin olive oils is crucial due to the high risk of fraudulent practices associated with this valuable product. Traditional methods rely on physicochemical and organoleptic analyses, which are costly, time-consuming, and require specialized personnel. This study introduces probabilistic classification models utilizing Bayesian methods to enhance the reliability of Near Infrared Spectroscopy (NIRS) for olive oil (OO) quality control. Unlike traditional models, these methos allow the quantification of uncertainty, thereby improving decision-making precision in industrial applications. A total of 259 olive oils (104 extra virgin (EV), 71 virgin (V) and 84 lampante (L)) were analysed by two instruments with different optical configurations and sample presentation methods. Partial Least Square-Discriminant Analysis (PLS-DA) was applied to develop a two-step classification strategy: first, to discriminate non-LOO <em>versus</em> LOO categories, and then to predict the category of non-LOO samples (discriminating EVOO <em>versus</em> VOO). The models achieved a correct classification rate (CCR) of up to 86.36% for discriminating EVOO vs. VOO with the bench-top instrument, with more than half of the samples classified into their respective categories with a probability exceeding 75%, which highlights their effectiveness in ensuring the quality and authenticity of VOOs while optimizing resources in the olive oil industry. Similar results (81.82 %) were obtained for the portable device, despite differences in operational range, optical quality and price. The results demonstrate that probabilistic classification models can significantly improve the classification process by quantifying uncertainty, thereby complementing traditional methods and providing a robust framework for classifying olive oils categories.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112443"},"PeriodicalIF":5.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138529","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

Kinetics of in vitro protein digestion in an extruded model sorghum-barley blend: Processing and property relationships

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-07 DOI: 10.1016/j.jfoodeng.2024.112437

Yilang Li, Peter A. Sopade

Material-processing-property relationships guide designing and engineering food systems. A 60%-sorghum-40%-barley cereal-cereal multigrain blend was processed at different moisture (20–40%), screw speed (150–300 rev/min), feed rate (2–5 kg/h), and temperature (110–160⁰C) twin-screw extrusion conditions. In vitro protein digestion was assayed with the time-course pH-drop measurements. Monophasic and biphasic (rapid-slow) protein digestograms were obtained, which were objectively analysed (Sopade Objective Procedure) and best described (r² > 0.9, p ≤ 0.05) by one- and two-term exponential models. Extrusion at moisture contents above 30% and temperature above 140⁰C increased the rate of protein digestion (K_PR1). The in vitro protein digestibility (IVPD_AVG) increased with the screw speed, and K_PR1 and IVPD_AVG correlated (K_PR1 = 27.28 K_ST, r² = 0.546, p < 0.001; IVPD_AVG = 0.57 eGI_AVG, r² = 0.999, p < 0.001) with the rate of in vitro starch digestion (K_ST) and estimated average glycaemic index (eGI_AVG) from a previous study (Koa et al. [2017]. J. Cereal Sci. 75, 314–323). While some in vitro protein digestion, extrusion, and extrudate properties significantly (p ≤ 0.05) correlated, Pearson correlations revealed non-significant (p > 0.05) relationships between others. These findings are important for relative nutrient releases in multigrain products, as proteins and starches can be differently susceptible to extrusion cooking.

{"title":"Kinetics of in vitro protein digestion in an extruded model sorghum-barley blend: Processing and property relationships","authors":"Yilang Li, Peter A. Sopade","doi":"10.1016/j.jfoodeng.2024.112437","DOIUrl":"10.1016/j.jfoodeng.2024.112437","url":null,"abstract":"<div><div>Material-processing-property relationships guide designing and engineering food systems. A 60%-sorghum-40%-barley cereal-cereal multigrain blend was processed at different moisture (20–40%), screw speed (150–300 rev/min), feed rate (2–5 kg/h), and temperature (110–160<sup>0</sup>C) twin-screw extrusion conditions. <em>In vitro</em> protein digestion was assayed with the time-course pH-drop measurements. Monophasic and biphasic (rapid-slow) protein digestograms were obtained, which were objectively analysed (Sopade Objective Procedure) and best described (r<sup>2</sup> > 0.9, p ≤ 0.05) by one- and two-term exponential models. Extrusion at moisture contents above 30% and temperature above 140<sup>0</sup>C increased the rate of protein digestion (K<sub>PR1</sub>). The <em>in vitro</em> protein digestibility (IVPD<sub>AVG</sub>) increased with the screw speed, and K<sub>PR1</sub> and IVPD<sub>AVG</sub> correlated (K<sub>PR1</sub> = 27.28 K<sub>ST</sub>, r<sup>2</sup> = 0.546, p < 0.001; IVPD<sub>AVG</sub> = 0.57 eGI<sub>AVG</sub>, r<sup>2</sup> = 0.999, p < 0.001) with the rate of <em>in vitro</em> starch digestion (K<sub>ST</sub>) and estimated average glycaemic index (eGI<sub>AVG</sub>) from a previous study (Koa et al. [2017]. J. Cereal Sci. 75, 314–323). While some <em>in vitro</em> protein digestion, extrusion, and extrudate properties significantly (p ≤ 0.05) correlated, Pearson correlations revealed non-significant (p > 0.05) relationships between others. These findings are important for relative nutrient releases in multigrain products, as proteins and starches can be differently susceptible to extrusion cooking.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112437"},"PeriodicalIF":5.3,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138531","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

Economic hybrid configuration of a multi-effect evaporative crystallizer for heat-sensitive L-glutamine with the simultaneous production of a heat-stable substance

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-06 DOI: 10.1016/j.jfoodeng.2024.112438

Jun Young Jung, Jun-Woo Kim

L-Glutamine is a health food and active pharmaceutical ingredient, and it is industrially produced via evaporative crystallization, but thermal degradation is a significant problem in its industrial production. In this study, a model of forced circulation evaporative crystallization considering solubility and thermal degradation was developed for economic evaluation. Scenario analyses of single and conventional and hybrid 3-effect evaporative crystallization systems were conducted. In the hybrid system, a heat-stable substance was processed in the first and second whereas heat-sensitive L-glutamine was processed in the third effect. As the temperature of the third effect was the lowest, the thermal degradation of L-glutamine was minimal. The conventional and hybrid systems similarly reduced the steam cost compared to that of the single system, and these systems respectively increased and decreased the production cost compared to that of the single system. Based on sensitivity evaluations, increases in the temperature difference, solubility, and thermal degradation further enhanced the economic effectiveness of the hybrid system compared to that of the other systems. This study contributes to the economic benefits, sustainability, and social value of the commercial L-glutamine market.

{"title":"Economic hybrid configuration of a multi-effect evaporative crystallizer for heat-sensitive L-glutamine with the simultaneous production of a heat-stable substance","authors":"Jun Young Jung, Jun-Woo Kim","doi":"10.1016/j.jfoodeng.2024.112438","DOIUrl":"10.1016/j.jfoodeng.2024.112438","url":null,"abstract":"<div><div>L-Glutamine is a health food and active pharmaceutical ingredient, and it is industrially produced via evaporative crystallization, but thermal degradation is a significant problem in its industrial production. In this study, a model of forced circulation evaporative crystallization considering solubility and thermal degradation was developed for economic evaluation. Scenario analyses of single and conventional and hybrid 3-effect evaporative crystallization systems were conducted. In the hybrid system, a heat-stable substance was processed in the first and second whereas heat-sensitive L-glutamine was processed in the third effect. As the temperature of the third effect was the lowest, the thermal degradation of L-glutamine was minimal. The conventional and hybrid systems similarly reduced the steam cost compared to that of the single system, and these systems respectively increased and decreased the production cost compared to that of the single system. Based on sensitivity evaluations, increases in the temperature difference, solubility, and thermal degradation further enhanced the economic effectiveness of the hybrid system compared to that of the other systems. This study contributes to the economic benefits, sustainability, and social value of the commercial L-glutamine market.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112438"},"PeriodicalIF":5.3,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138532","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

Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during salting

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-05 DOI: 10.1016/j.jfoodeng.2024.112439

Kun Yang , Runlin Wu , Ramy M. Khoder , Shanbai Xiong , Ru Liu

The distribution and migration of sodium chloride (NaCl) within fish muscle affects quality parameters. The aim of this research was to simulate the dynamic distribution of NaCl using finite element analysis and to establish the functional relationship between NaCl content and quality parameters for the quality control of fish fillets. The results showed that short-term vacuum tumbling (10 min) increased the effective diffusion coefficients (D_e) by an average of 19.33%. D_e in the surface layer was 42.78 and 1.4 times higher than that in the middle layer and fish skin layer, respectively, showing a strong spatial dependence. A three-dimensional simulation system constructed using COMSOL Multiphysics software enabled the visualization of the transient increment and spatial distribution of NaCl in muscle tissue. The fish model demonstrated predictive accuracy (RMSE between 0.134 and 0.353, P value > 0.05) and could be used to predict the local NaCl content in fish muscle during salting. Furthermore, vacuum tumbling significantly reduced the hardness and increased the whiteness (W) (p < 0.05). The NaCl content in the middle layer showed a significant correlation with water holding capacity (WHC), TCA-soluble peptides, hardness, chewiness, L∗, b∗ and W (p < 0.01). The correlation curves showed linear relationships (R2 adj between 90.1% and 98.6%), which could be employed to describe quality attributes of fish fillets as a function of NaCl content. Overall, this study provided new insights for quality control and prediction of salted fish fillets.

{"title":"Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during salting","authors":"Kun Yang , Runlin Wu , Ramy M. Khoder , Shanbai Xiong , Ru Liu","doi":"10.1016/j.jfoodeng.2024.112439","DOIUrl":"10.1016/j.jfoodeng.2024.112439","url":null,"abstract":"<div><div>The distribution and migration of sodium chloride (NaCl) within fish muscle affects quality parameters. The aim of this research was to simulate the dynamic distribution of NaCl using finite element analysis and to establish the functional relationship between NaCl content and quality parameters for the quality control of fish fillets. The results showed that short-term vacuum tumbling (10 min) increased the effective diffusion coefficients (D<sub>e</sub>) by an average of 19.33%. D<sub>e</sub> in the surface layer was 42.78 and 1.4 times higher than that in the middle layer and fish skin layer, respectively, showing a strong spatial dependence. A three-dimensional simulation system constructed using COMSOL Multiphysics software enabled the visualization of the transient increment and spatial distribution of NaCl in muscle tissue. The fish model demonstrated predictive accuracy (RMSE between 0.134 and 0.353, P value > 0.05) and could be used to predict the local NaCl content in fish muscle during salting. Furthermore, vacuum tumbling significantly reduced the hardness and increased the whiteness (W) (<em>p</em> < 0.05). The NaCl content in the middle layer showed a significant correlation with water holding capacity (WHC), TCA-soluble peptides, hardness, chewiness, L∗, b∗ and W (<em>p</em> < 0.01). The correlation curves showed linear relationships (R2 adj between 90.1% and 98.6%), which could be employed to describe quality attributes of fish fillets as a function of NaCl content. Overall, this study provided new insights for quality control and prediction of salted fish fillets.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112439"},"PeriodicalIF":5.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138528","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

Mechanics of 3D printing process of white chocolate

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-05 DOI: 10.1016/j.jfoodeng.2024.112429

Dzieda Muhamad Parid , Ahmad Tarmezee Talib , Azhari Samsu Baharuddin , Nur Aliaa Abdul Rahman , Mohd Afandi P. Mohammed , Minato Wakisaka

Mechanical and rheological investigation of extrusion-based 3D printing process of white chocolate was conducted in this study by comparing the commercial printer with a syringe/extruder. The extruder mimicked the commercial printer (limited to single axis movement in this study), with the added advantage of recording force-displacement data during printing process through the connection with the texture analyzer. Experimental results showed consistent extrudate output even though there were observations of static zones near the syringe angle. Approximately steady-state extrusion pressure was achieved after 10–20 mm displacement from all tests. On the other hand, die swell decreased with smaller nozzles by the ratio of 42–53 %. Likewise, syringe tip opening/diameter significantly influenced pressure-displacement curves compared to temperature changes of the samples. This work showed that the chocolate temperature of 36 °C facilitated smoother printing process, whereas printing issues like clogging and stacking layers occurred at lower temperatures. Finally, finite element modelling work using axisymmetric elements highlighted the concentration of stress at the vicinity of static zones and die mouth regions.

{"title":"Mechanics of 3D printing process of white chocolate","authors":"Dzieda Muhamad Parid , Ahmad Tarmezee Talib , Azhari Samsu Baharuddin , Nur Aliaa Abdul Rahman , Mohd Afandi P. Mohammed , Minato Wakisaka","doi":"10.1016/j.jfoodeng.2024.112429","DOIUrl":"10.1016/j.jfoodeng.2024.112429","url":null,"abstract":"<div><div>Mechanical and rheological investigation of extrusion-based 3D printing process of white chocolate was conducted in this study by comparing the commercial printer with a syringe/extruder. The extruder mimicked the commercial printer (limited to single axis movement in this study), with the added advantage of recording force-displacement data during printing process through the connection with the texture analyzer. Experimental results showed consistent extrudate output even though there were observations of static zones near the syringe angle. Approximately steady-state extrusion pressure was achieved after 10–20 mm displacement from all tests. On the other hand, die swell decreased with smaller nozzles by the ratio of 42–53 %. Likewise, syringe tip opening/diameter significantly influenced pressure-displacement curves compared to temperature changes of the samples. This work showed that the chocolate temperature of 36 °C facilitated smoother printing process, whereas printing issues like clogging and stacking layers occurred at lower temperatures. Finally, finite element modelling work using axisymmetric elements highlighted the concentration of stress at the vicinity of static zones and die mouth regions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112429"},"PeriodicalIF":5.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138536","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of curcumin/cyclodextrin composite on the gelation and 3D printability of к-carrageenan in the sucrose co-solute field

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-05 DOI: 10.1016/j.jfoodeng.2024.112441

Zhenbin Liu , Meirong Ruan , Siyu Ha , Bimal Chitrakar , Hongbo Li , Liangbin Hu , Haizhen Mo

Although the gelation mechanism of к-carrageenan (KC) is well understood, the interaction between cyclodextrin composites and KC in the presence of co-solutes, and its impact on gel properties, have not been clearly studied. In this study, the effects of hydroxypropyl beta-cyclodextrin (HPBCD)-curcumin (CUR) composite on the gel properties and 3D printing properties of KC were studied using sucrose (SUC) as co-solute. Results indicated that the KC gel containing the HPBCD-CUR composite exhibited the highest hardness and gumminess. All composite gels demonstrated shear thinning characteristics, and the KC gel containing the HPBCD-CUR composite had the smallest yield stress (τf, 92.92 Pa) and consistency coefficient (K, 23.24 Pa·sⁿ). By analyzing the gelation temperature (Tg) and gel structure formation rate (SDRa), it was found that the addition of the HPBCD-CUR composite resulted in the KC gel reached the maximum Tg (37.04 °C) and SDRa (13.06 Pa/min). Meanwhile, the composite gel achieved optimal 3D printing performance at 40 °C. This study highlights the advantages of encapsulating CUR with HPBCD, offering new insights for 3D printing of functional gel-based foods.

{"title":"Effect of curcumin/cyclodextrin composite on the gelation and 3D printability of к-carrageenan in the sucrose co-solute field","authors":"Zhenbin Liu , Meirong Ruan , Siyu Ha , Bimal Chitrakar , Hongbo Li , Liangbin Hu , Haizhen Mo","doi":"10.1016/j.jfoodeng.2024.112441","DOIUrl":"10.1016/j.jfoodeng.2024.112441","url":null,"abstract":"<div><div>Although the gelation mechanism of к-carrageenan (KC) is well understood, the interaction between cyclodextrin composites and KC in the presence of co-solutes, and its impact on gel properties, have not been clearly studied. In this study, the effects of hydroxypropyl beta-cyclodextrin (HPBCD)-curcumin (CUR) composite on the gel properties and 3D printing properties of KC were studied using sucrose (SUC) as co-solute. Results indicated that the KC gel containing the HPBCD-CUR composite exhibited the highest hardness and gumminess. All composite gels demonstrated shear thinning characteristics, and the KC gel containing the HPBCD-CUR composite had the smallest yield stress (τf, 92.92 Pa) and consistency coefficient (<em>K</em>, 23.24 Pa·s<sup>n</sup>). By analyzing the gelation temperature (Tg) and gel structure formation rate (SDRa), it was found that the addition of the HPBCD-CUR composite resulted in the KC gel reached the maximum Tg (37.04 °C) and SDRa (13.06 Pa/min). Meanwhile, the composite gel achieved optimal 3D printing performance at 40 °C. This study highlights the advantages of encapsulating CUR with HPBCD, offering new insights for 3D printing of functional gel-based foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112441"},"PeriodicalIF":5.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138530","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

Current advances in surface wettability in food packaging materials: Strategies, methods and future trends

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-05 DOI: 10.1016/j.jfoodeng.2024.112440

Don Hettiarachchige Udana Eranda , Manat Chaijan , Roberto Castro-Muñoz

Surface wettability plays a significant role in the functionality and safety of food packaging materials, influencing factors such as moisture resistance, microbial growth, and the effectiveness of active packaging technologies. The present study provides an in-depth investigation of the fundamental concepts underlying surface wettability, including contact angle theory, surface energy, measurement and characterisation, and how these elements affect the interaction between packaging materials and food products. We explore contemporary developments in the advancement of hydrophobic and superhydrophobic coatings, superhydrophilic coatings, bio-inspired materials, and nanotechnology-based shifts that optimise the functional properties of packaging surfaces. The paper additionally addresses the hurdles of scaling up these technologies, regulatory issues, and the environmental impact of biobased materials. For future investigation, we propose focusing on two main areas: the incorporation of active/intelligent packaging solutions and the advancement of sustainable, biodegradable coatings that retain favourable wettability properties. This research seeks to elucidate the intricate relationship between surface wettability and food packaging performance, providing valuable insights that may direct future packaging advancements. However, it is imperative to conduct additional research to establish concrete correlations between the functionality of the packaging materials and their surface wettability in real-world food packaging applications as evaluated by water vapour transmission rate, oxygen transmission rate, and antimicrobial efficiency parameters.

{"title":"Current advances in surface wettability in food packaging materials: Strategies, methods and future trends","authors":"Don Hettiarachchige Udana Eranda , Manat Chaijan , Roberto Castro-Muñoz","doi":"10.1016/j.jfoodeng.2024.112440","DOIUrl":"10.1016/j.jfoodeng.2024.112440","url":null,"abstract":"<div><div>Surface wettability plays a significant role in the functionality and safety of food packaging materials, influencing factors such as moisture resistance, microbial growth, and the effectiveness of active packaging technologies. The present study provides an in-depth investigation of the fundamental concepts underlying surface wettability, including contact angle theory, surface energy, measurement and characterisation, and how these elements affect the interaction between packaging materials and food products. We explore contemporary developments in the advancement of hydrophobic and superhydrophobic coatings, superhydrophilic coatings, bio-inspired materials, and nanotechnology-based shifts that optimise the functional properties of packaging surfaces. The paper additionally addresses the hurdles of scaling up these technologies, regulatory issues, and the environmental impact of biobased materials. For future investigation, we propose focusing on two main areas: the incorporation of active/intelligent packaging solutions and the advancement of sustainable, biodegradable coatings that retain favourable wettability properties. This research seeks to elucidate the intricate relationship between surface wettability and food packaging performance, providing valuable insights that may direct future packaging advancements. However, it is imperative to conduct additional research to establish concrete correlations between the functionality of the packaging materials and their surface wettability in real-world food packaging applications as evaluated by water vapour transmission rate, oxygen transmission rate, and antimicrobial efficiency parameters.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112440"},"PeriodicalIF":5.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138393","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

Enhancing dairy processing with machine learning and domain knowledge: A combined analysis of offline and time series data

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-05 DOI: 10.1016/j.jfoodeng.2024.112423

Dana Jox , Christine Borsum , Darius Hummel , Jörg Hinrichs , Christian Krupitzer

A reoccurring problem during fresh cheese production is product loss due to necessary additional cleanings when whey gets too turbid due to decreased separation efficiency. This impacts the processing in two facets: a loss of product as well as delays in the production —- especially the later can be very critical, as in large production facilities several acidification processes run simultaneously and the processing of the milk to curd must start within given time windows. The goal of this paper is the analysis of the process data to identify factors influencing the problem. This was done following the CRISP-DM (CRoss-Industry Standard Process for Data Mining) model, where theoretical and company knowledge is combined to find hypotheses for the turbidity problem and then transferred into a data mining problem. The challenge was to combine continues time series data from sensors and punctual non-time series data from each production batch (e.g., used starter culture). Therefore, we generated time-independent features using metrics like mean for time series data together with the non-time series data, each representing attributes of the curd process. Eleven different machine learning (ML) classifiers were trained and evaluated using data from 87 production batches in an iterative approach. In the initial analysis the most important features show the effect but not the cause of cleanings. The results of the two iterations – with revised features and a selection of the most important features – revealed some features explaining the change in separation performance. Following our approach, further analysis will be performed to clarify the relationships identified in more depth. Using the same approach, further iterations and analyses could reveal further influencing factors.

{"title":"Enhancing dairy processing with machine learning and domain knowledge: A combined analysis of offline and time series data","authors":"Dana Jox , Christine Borsum , Darius Hummel , Jörg Hinrichs , Christian Krupitzer","doi":"10.1016/j.jfoodeng.2024.112423","DOIUrl":"10.1016/j.jfoodeng.2024.112423","url":null,"abstract":"<div><div>A reoccurring problem during fresh cheese production is product loss due to necessary additional cleanings when whey gets too turbid due to decreased separation efficiency. This impacts the processing in two facets: a loss of product as well as delays in the production —- especially the later can be very critical, as in large production facilities several acidification processes run simultaneously and the processing of the milk to curd must start within given time windows. The goal of this paper is the analysis of the process data to identify factors influencing the problem. This was done following the CRISP-DM (CRoss-Industry Standard Process for Data Mining) model, where theoretical and company knowledge is combined to find hypotheses for the turbidity problem and then transferred into a data mining problem. The challenge was to combine continues time series data from sensors and punctual non-time series data from each production batch (e.g., used starter culture). Therefore, we generated time-independent features using metrics like mean for time series data together with the non-time series data, each representing attributes of the curd process. Eleven different machine learning (ML) classifiers were trained and evaluated using data from 87 production batches in an iterative approach. In the initial analysis the most important features show the effect but not the cause of cleanings. The results of the two iterations – with revised features and a selection of the most important features – revealed some features explaining the change in separation performance. Following our approach, further analysis will be performed to clarify the relationships identified in more depth. Using the same approach, further iterations and analyses could reveal further influencing factors.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112423"},"PeriodicalIF":5.3,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Revealing wet pulverizing characteristics of cereals and legumes

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-04 DOI: 10.1016/j.jfoodeng.2024.112428

Yingying Ke , Lizhen Deng , Taotao Dai , Yizhuo Wang , Ruihong Liang , Wei Liu , Chengmei Liu , Jun Chen

This study aimed to reveal the effects of inherent properties of cereals and legumes on the wet fragmentation process, pulverizing degree, and particle size distribution. The results demonstrated that both mechanical forces and water dissolution had effect on the wet fragmentation process. Grains were first pulverized into smaller granules by mechanical forces, exposing the cut intracellular components. The intracellular matrix was then dissolved in water to separate the embedded starch, leaving the empty cell wall skeleton that was subsequently pulverized into fragments. Legumes had the higher soluble component content and were thus subject to greater water dissolution than cereals. The degree of pulverizing was negatively correlated with thousand grains weight, yield force, and breakage force of raw materials. In situ nano-mechanical experiment showed that the modulus of fiber and adhesion of protein were greater than those of starch, thus the grains with high fiber and protein content but low starch content were more difficult to pulverize. The particle size distribution curves of all pulverized samples were bimodal. The particle size and height of left peak were positively correlated with the size of single starch granule and starch content, respectively. The height of right peak was positively correlated with fiber content. In conclusion, the mechanical and compositional properties of cereals and legumes affected the wet pulverizing characteristics. These findings provide insights for the efficient pulverizing of cereals and legumes and the improvement of product quality.

{"title":"Revealing wet pulverizing characteristics of cereals and legumes","authors":"Yingying Ke , Lizhen Deng , Taotao Dai , Yizhuo Wang , Ruihong Liang , Wei Liu , Chengmei Liu , Jun Chen","doi":"10.1016/j.jfoodeng.2024.112428","DOIUrl":"10.1016/j.jfoodeng.2024.112428","url":null,"abstract":"<div><div>This study aimed to reveal the effects of inherent properties of cereals and legumes on the wet fragmentation process, pulverizing degree, and particle size distribution. The results demonstrated that both mechanical forces and water dissolution had effect on the wet fragmentation process. Grains were first pulverized into smaller granules by mechanical forces, exposing the cut intracellular components. The intracellular matrix was then dissolved in water to separate the embedded starch, leaving the empty cell wall skeleton that was subsequently pulverized into fragments. Legumes had the higher soluble component content and were thus subject to greater water dissolution than cereals. The degree of pulverizing was negatively correlated with thousand grains weight, yield force, and breakage force of raw materials. In situ nano-mechanical experiment showed that the modulus of fiber and adhesion of protein were greater than those of starch, thus the grains with high fiber and protein content but low starch content were more difficult to pulverize. The particle size distribution curves of all pulverized samples were bimodal. The particle size and height of left peak were positively correlated with the size of single starch granule and starch content, respectively. The height of right peak was positively correlated with fiber content. In conclusion, the mechanical and compositional properties of cereals and legumes affected the wet pulverizing characteristics. These findings provide insights for the efficient pulverizing of cereals and legumes and the improvement of product quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112428"},"PeriodicalIF":5.3,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138391","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

Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2024-12-03 DOI: 10.1016/j.jfoodeng.2024.112427

Byron Perez , Paride Azzari , Reto Koller , Iris Haberkorn , Peter Fischer , Alexander Mathys

Emerging disruption technologies such as microsecond pulsed electric field (μsPEF) offer an energy-efficient and gentle method for downstream processing of single cells. However, attaining consistent processing outcomes in continuous PEF systems across different scales is challenging due to variations in cell residence times caused by cell concentration and flow-dependent rheological behavior. This study employed COMSOL Multiphysics® simulations to model rheological changes in high-density heterotrophically grown Auxenochlorella protothecoides microalgae suspensions. The model was designed to precisely estimate residence times for consistent μsPEF treatment and increased processing capacity at high flow rates and cell concentrations. Implementing the simulated residence times into experimental validations achieved consistent treatment outcomes, resulting in 86 ± 4% of cells being permeabilized and increased processing capacity from 21 to 300 mL min⁻¹. Higher cell concentrations led to increased energy input and decreased protein extraction yields, indicating complex underlying permeabilization and diffusion processes during and after treatment. This work advances scalable and consistent μsPEF technology for single-cell downstream processing by applying cell suspension rheology and residence time simulations.

{"title":"Enhancing scalability and consistency in pulsed electric field processing of microalgae: Integrating single-cell suspension rheology and multiphysics simulation","authors":"Byron Perez , Paride Azzari , Reto Koller , Iris Haberkorn , Peter Fischer , Alexander Mathys","doi":"10.1016/j.jfoodeng.2024.112427","DOIUrl":"10.1016/j.jfoodeng.2024.112427","url":null,"abstract":"<div><div>Emerging disruption technologies such as microsecond pulsed electric field (μsPEF) offer an energy-efficient and gentle method for downstream processing of single cells. However, attaining consistent processing outcomes in continuous PEF systems across different scales is challenging due to variations in cell residence times caused by cell concentration and flow-dependent rheological behavior. This study employed COMSOL Multiphysics® simulations to model rheological changes in high-density heterotrophically grown <em>Auxenochlorella protothecoides</em> microalgae suspensions. The model was designed to precisely estimate residence times for consistent μsPEF treatment and increased processing capacity at high flow rates and cell concentrations. Implementing the simulated residence times into experimental validations achieved consistent treatment outcomes, resulting in 86 ± 4% of cells being permeabilized and increased processing capacity from 21 to 300 mL min<sup>−1</sup>. Higher cell concentrations led to increased energy input and decreased protein extraction yields, indicating complex underlying permeabilization and diffusion processes during and after treatment. This work advances scalable and consistent μsPEF technology for single-cell downstream processing by applying cell suspension rheology and residence time simulations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112427"},"PeriodicalIF":5.3,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0