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Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants 提高高产植物初榨橄榄油提取效率的物理技术进展
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-07-07 DOI: 10.1007/s12393-023-09347-1
Pablo Juliano, Mohamed A. Fouad M. Gaber, Roberto Romaniello, Antonia Tamborrino, Antonio Berardi, Alessandro Leone

The olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency. Studies have validated such technologies at industrial scale in medium-sized olive oil factories. These physical technological interventions are aimed to achieve at least one of the following outcomes: (a) higher EVOO throughput by implementing a continuous uniform-heating process alternative to semi-batch malaxation, (b) increase the recovery of EVOO, and (c) enhance the phenolic content in olive oil. The present work identifies the status of what is presently achievable with these physical interventions. A systematic comparison across recent studies was conducted in factories processing beyond 1 T h−1 olive paste. Technologies used in these studies include heat exchangers, microwaves (MW), ultrasound (US), megasonics (MS), and pulsed electric fields (PEF) individually or in combination.

Graphical Abstract

橄榄油行业已经经营了几个世纪,但在过去的几十年里,人们开始关注物理技术的发展,以提高传统特级初榨橄榄油(EVOO)的提取工艺效率。研究已经在中型橄榄油工厂中验证了这些技术的工业规模。这些物理技术干预旨在实现以下至少一项结果:(a)通过实施连续均匀加热过程替代半批软化来提高EVOO的产量,(b)增加EVOO的回收率,以及(c)提高橄榄油中的酚含量。目前的工作确定了目前通过这些物理干预可以实现的状态。对最近的研究进行了系统的比较,这些研究是在处理超过1 T h−1橄榄酱的工厂进行的。这些研究中使用的技术包括热交换器、微波(MW)、超声波(US)、微电子学(MS)和脉冲电场(PEF)单独或组合使用。图形抽象
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引用次数: 0
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications 食品工业中的多效蒸发器:基础、设计、模拟、控制和应用
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-06-21 DOI: 10.1007/s12393-023-09350-6
Christian O. Díaz-Ovalle, Seid Mahdi Jafari

Evaporators are one of the most important equipment in the food process industries such as sugar, fruit juices, dairy products, edible oils, tomato paste, and coffee. They need a lot of energy in the form of steam from boiler and it is necessary to minimize their energy consumption. One of the best strategies for this purpose is the design and application of multiple-effect evaporators (MEEs), in which the vapor from one stage (effect) is the heating medium for the next stage. There are various configurations and designs for MEEs and they can also be equipped with vapor compression systems and steam ejectors to further reduce the energy consumption and increase their economic efficiency. This article is covering the fundamentals, design, simulation, control, and application of MEEs in various food industries for the first time with discussing recent advances in this field.

Graphical Abstract

蒸发器是制糖、果汁、乳制品、食用油、番茄酱和咖啡等食品加工行业中最重要的设备之一。他们需要大量的能量从锅炉蒸汽的形式,有必要尽量减少他们的能源消耗。为此目的的最佳策略之一是设计和应用多效蒸发器(MEEs),其中来自一级(效应)的蒸汽是下一级的加热介质。MEEs有多种配置和设计,还可以配备蒸汽压缩系统和蒸汽喷射器,以进一步降低能耗,提高经济效益。本文首次介绍了MEEs的基本原理、设计、仿真、控制和在各种食品工业中的应用,并讨论了该领域的最新进展。图形抽象
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引用次数: 1
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards 消除生物和化学食品危害的冷等离子体技术的价值
IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-06-20 DOI: 10.1007/s12393-023-09348-0
Negar Ravash, Javad Hesari, Ehsan Feizollahi, Harleen Kaur Dhaliwal, M. S. Roopesh

The importance of addressing food safety is undeniable in today’s globalized food industry. Conventional thermal treatments negatively affect the nutritional and quality attributes of foods. Recently, non-thermal processing technologies have drawn much attention from the food industry and food research communities. Empirical data is available on the effectiveness of cold plasma, an emerging non-thermal technology, for eliminating chemical and biological hazards. This review aims to provide an overview of the impact of cold plasma on the major food hazards, including bacteria, bacterial spores, fungi, fungal spores, biofilms, viruses, mycotoxins, pesticides, and allergens. Cold plasma can effectively eliminate food hazards described above due to its numerous stress factors, including reactive oxygen/nitrogen species, charged particles, neutral or excited atoms and molecules, high energetic electrons, ultraviolet radiation, and electromagnetic fields. The oxidation, structural alteration, and destruction of cell components, dissociation of chemical bonds of mycotoxins as well as pesticides, and structural modification of allergens are the main inhibitory mechanisms of cold plasma. In several cases, nutritional and sensory attributes of cold plasma-treated foods were reported to be remained intact, and their shelf lives were extended. The factors affecting the decontamination efficacy of cold plasma are the treatment conditions, type of treated substrate, and the contaminants’ characteristics.

在当今全球化的食品工业中,解决食品安全问题的重要性毋庸置疑。传统的热处理方法会对食品的营养和质量属性产生负面影响。最近,非热处理技术引起了食品工业和食品研究界的广泛关注。冷等离子体作为一种新兴的非热处理技术,在消除化学和生物危害方面的有效性已有实证数据。本综述旨在概述冷等离子体对主要食品危害的影响,包括细菌、细菌孢子、真菌、真菌孢子、生物膜、病毒、霉菌毒素、杀虫剂和过敏原。冷等离子体具有多种应激因子,包括活性氧/氮物种、带电粒子、中性或受激原子和分子、高能电子、紫外线辐射和电磁场,因此可以有效消除上述食品危害。细胞成分的氧化、结构改变和破坏、霉菌毒素和杀虫剂化学键的解离以及过敏原的结构改变是冷等离子体的主要抑制机制。有报告称,经冷等离子体处理的食品营养和感官特性保持不变,保质期延长。影响冷等离子体去污效果的因素包括处理条件、处理基质的类型以及污染物的特性。
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引用次数: 0
Vanishing Water: Rescuing the Neglected Food Resource 消失的水:拯救被忽视的食物资源
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-06-10 DOI: 10.1007/s12393-023-09349-z
Dietrich Knorr, Mary Ann Augustin

The annual global amount of water consumed to produce food ranges from 600,000 to 2.5 million liters per capita depending on food habits and food waste generation. Humans need approximately 2–3 L of water daily to maintain health, but only 0.01% of the world’s water is drinkable. Food supplies cannot be generated without land, water, and energy use. The current use of water for production of food is most concerning and requires immediate and increased awareness. Minimal attention has been devoted to the increasing water scarcity and loss of drinking water. Food waste also contains water and therefore also adds to water scarcity that is affecting almost 4 billion people. We summarize the human need of water, its significance for life and for the production, processing, and consumption of foods. This review includes an examination of the history of water; the unique properties of water for sustaining life; water for food production including agriculture, horticulture, and mariculture; the properties of water exploited in food processing; water scarcity due to water demands exceeding availability or access; and its consequences for our world. Means to reduce water scarcity, including using water treatment and promoting change of human habits, are discussed. The future of water and the recommendations for action are proposed for decreasing water scarcity and reducing water use during food production, food processing, food preparation, and consumption.

根据饮食习惯和食物浪费的产生,全球每年用于生产食物的用水量从60万升到250万升不等。人类每天大约需要2-3升的水来维持健康,但世界上只有0.01%的水是可饮用的。粮食供应离不开土地、水和能源的使用。目前粮食生产用水最令人关切,需要立即提高认识。对日益严重的水短缺和饮用水的丧失很少给予注意。食物垃圾还含有水分,因此也加剧了影响近40亿人的水资源短缺。我们总结了人类对水的需求,水对生命和食物生产、加工和消费的重要性。这篇综述包括对水的历史的考察;水维持生命的独特性质;粮食生产用水,包括农业、园艺和海水养殖用水;食品加工用水的性质;由于水需求超过供应或获取而导致的缺水;以及它对我们世界的影响。讨论了减少水资源短缺的方法,包括使用水处理和促进人类习惯的改变。为减少水资源短缺和减少粮食生产、食品加工、食品制备和消费过程中的用水,提出了水的未来和行动建议。
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引用次数: 0
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices 膜技术在果汁澄清浓缩中的最新进展
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-06-10 DOI: 10.1007/s12393-023-09346-2
Rosalam Sarbatly, Jamilah Sariau, Duduku Krishnaiah

Fruit juices are traditionally processed thermally to avoid microorganisms’ growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and transportation costs. However, many studies revealed that the high-temperature operation destroys many valuable nutrients and the aroma of the juice. Currently, membrane technology has emerged as an alternative to conventional processes to clarify and concentrate fruit juices due to its ability to improve juices’ safety, quality, and nutritional values. Low-cost, low-energy requirement, and minimal footprint make membrane technology an attractive choice for industrial adoption. The low-temperature operation that preserves the nutritional and sensorial quality of the juice can fulfill the market demand for healthy juice products. In this review, the pressure-driven membrane processes, including microfiltration, ultrafiltration, and reverse osmosis; osmotic distillation; membrane distillation; and forward osmosis that have been widely investigated in recent years, are discussed.

果汁传统上是热处理的,以避免微生物的生长,延长其保质期。通过热蒸发浓缩果汁是为了减少它们的体积,从而降低储存和运输成本。然而,许多研究表明,高温操作破坏了许多有价值的营养成分和果汁的香气。目前,由于膜技术能够提高果汁的安全性、质量和营养价值,它已成为澄清和浓缩果汁的传统工艺的替代方案。低成本、低能耗和最小的足迹使膜技术成为工业应用的一个有吸引力的选择。低温加工保留了果汁的营养和感官品质,满足了市场对健康果汁产品的需求。本文综述了压力驱动膜工艺,包括微滤、超滤和反渗透;渗透蒸馏;膜蒸馏;并对近年来广泛研究的正向渗透进行了讨论。
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引用次数: 1
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation 不使用WLF方程模拟温度对生物聚合物和食品玻璃化转变的影响
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-30 DOI: 10.1007/s12393-023-09345-3
Micha Peleg

Traditionally, the effect of temperature on the rate of biochemical reactions and biological processes in foods, and on the mechanical properties of biopolymers including foods, has been described by the Arrhenius equation which has a single adjustable parameter, namely the “energy of activation.” During the last three decades, this model has been frequently replaced by the WLF equation, borrowed from Polymer Science, which has two adjustable parameters and hence better fit to experimental data. It is demonstrated that the WLF model (and hence also the VTF model) is identical to an expanded version of the Arrhenius equation where the absolute temperature is replaced by an adjustable reference temperature. Both versions imply that the curve describing a process or reaction’s rate rise with temperature or the viscosity or modulus drop with temperature must have the same characteristic upper concavity above and below the glass transition temperature, Tg, however it is defined and determined. Nevertheless, at least some reported experimental data recorded at or around the transition regime suggest otherwise and in certain cases even show concavity direction inversion. The mathematical description of such relationships requires different kinds of temperature-dependence models, and two such alternatives are described. Also suggested are two different ways to present the temperature as a dimensionless independent variable which enables to lump and compare different transition patterns in the same graph. The described approach is purely formalistic; no fit considerations are invoked and neither model is claimed to be exclusive.

传统上,温度对食品中生化反应和生物过程速率的影响,以及对包括食品在内的生物聚合物机械性能的影响,都是用阿伦尼乌斯方程来描述的,该方程只有一个可调参数,即“活化能”。在过去的三十年中,该模型经常被WLF方程所取代,该方程借鉴自聚合物科学,具有两个可调参数,因此更适合实验数据。结果表明,WLF模型(以及VTF模型)与阿伦尼乌斯方程的扩展版本相同,其中绝对温度被可调节的参考温度取代。这两个版本都意味着,描述过程或反应速率随温度上升或粘度或模量随温度下降的曲线在玻璃化转变温度Tg上下必须具有相同的特征上凹度,无论如何定义和确定。然而,至少一些记录在过渡区或其周围的实验数据表明并非如此,在某些情况下甚至显示出凹方向反转。这种关系的数学描述需要不同种类的温度依赖模型,并描述了两种这样的替代方案。还提出了两种不同的方法来表示温度作为一个无量纲的自变量,使不同的转变模式在同一图表中可以合并和比较。所描述的方法纯粹是形式主义的;没有合适的考虑被调用,两个模型都没有声称是排他性的。
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引用次数: 0
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety 基于led的障碍技术在提高食品安全中的应用进展
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-02 DOI: 10.1007/s12393-023-09344-4
Xinpeng Yu, Ziqian Zhang, Zhuo Jiang, Qianwang Zheng

The application of hurdle interventions can improve microbial efficacy as well as ensure food quality. Light-emitting diodes (LEDs), as a promising non-thermal food preservation technology, have increasingly attracted attention in the food industry; however, the technology possesses certain limitations that have impeded widespread adoption by the food industry. In recent years, the combination of LEDs with other intervention strategies (e.g., exogenous photosensitizers, traditional, and novel approaches) has been proposed and attracted much interest. This review aims to provide a comprehensive summary of the current status of LED-based hurdle technologies in the food industry. The review focused on the combined effect and mechanism of different hurdles and LEDs in improving food safety. In addition, the potential as a pre-treatment tool for LEDs was also evaluated for their ability to reduce microbial resistance to other interventions. Finally, some critical issues and challenges have been proposed to be addressed to ensure the efficacy and safety of LED-based hurdles in food systems.

障碍干预的应用可以在提高微生物功效的同时保证食品质量。发光二极管(led)作为一种极具发展前景的非热食品保鲜技术,越来越受到食品行业的重视;然而,这项技术有一定的局限性,阻碍了食品工业的广泛采用。近年来,led与其他干预策略(如外源性光敏剂、传统和新型方法)的结合已被提出并引起了人们的广泛关注。本文综述了食品工业中基于led的障碍技术的现状。综述了不同障碍和led在提高食品安全中的综合作用和机理。此外,还评估了led作为预处理工具的潜力,以降低微生物对其他干预措施的耐药性。最后,提出了一些关键问题和挑战,以确保食品系统中基于led的障碍的有效性和安全性。
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引用次数: 1
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications 食品相关物质在纯和改性超临界二氧化碳中的溶解度:实验数据(2011 -至今),建模和相关应用
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-02 DOI: 10.1007/s12393-023-09343-5
Clóvis A. Balbinot Filho, Jônatas L. Dias, Evertan A. Rebelatto, Marcelo Lanza

For many high-pressure processes employing pressurized fluids, such as supercritical fluid extraction (SFE) of natural matrices with supercritical carbon dioxide (scCO2), CO2 plays a central role as a solvent, solubilizing agent, or medium for extracting and processing diverse food-type substances, in which the knowledge on the solubility behavior of multiple compounds at the varying process conditions is essential in the process design, but not completely understood. High-pressure solubility data in pure scCO2 or cosolvent-modified CO2 of distinct types of organic compounds found in or related to food (mainly vegetable oils, essential oils, carotenoids, phenolics, and vitamins) published in the last decade were reviewed, encompassing temperatures of 298–373 K and pressures up to 95 MPa. Crossover phenomena, solubility enhancements in cosolvent systems or those containing a co-solute, and the antisolvent feature of CO2 are also discussed. Current models for the correlation of solubility data by semi-empirical and thermodynamic models are compared, and the limitations of each class of models are highlighted. Lipid-soluble substances (fatty acid esters, fatty acids, and essential oils) are the most CO2-soluble food-type substances in contrast to polar and complex polyphenols and carotenoids. The investigated solutes can be obtained by SFE, separated by fractionation using scCO2, or applied to enzymatic reactions and particle formation processes. It was concluded based on recent applications that improved SFE, effective separation factors for supercritical fractionation, better solubilization of reactive systems, and supersaturation conditions to obtain micronized particles could be established based on the solubility behavior of dissolved solutes in the supercritical media at high pressures.

对于许多采用加压流体的高压工艺,例如用超临界二氧化碳(scCO2)对天然基质进行超临界流体萃取(SFE),二氧化碳作为溶剂、增溶剂或介质在提取和加工各种食品类物质中起着核心作用,其中多种化合物在不同工艺条件下的溶解度行为的知识在工艺设计中是必不可少的,但尚未完全了解。回顾了近十年来在食品(主要是植物油、精油、类胡萝卜素、酚类和维生素)中发现的不同类型的有机化合物在纯scCO2或助溶剂改性CO2中的高压溶解度数据,包括298-373 K的温度和高达95 MPa的压力。还讨论了交叉现象、共溶剂体系或含共溶质体系中溶解度的增强以及CO2的抗溶剂特性。比较了半经验模型和热力学模型对溶解度数据关联的现有模型,并指出了每一类模型的局限性。脂溶性物质(脂肪酸酯、脂肪酸和精油)与极性和复杂的多酚和类胡萝卜素相比,是最易溶解二氧化碳的食物类物质。所研究的溶质可以通过SFE获得,用scCO2分馏分离,或应用于酶促反应和颗粒形成过程。基于超临界介质中溶质在高压下的溶解度行为,可以建立改进的SFE、超临界分馏的有效分离因子、反应体系更好的增溶性以及获得微粉颗粒的过饱和条件。
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引用次数: 1
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications 疏水生物聚合物基薄膜:策略、特性和食品应用
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.1007/s12393-023-09342-6
Congli Cui, Lin Gao, Lei Dai, Na Ji, Yang Qin, Rui Shi, Yuanyuan Qiao, Liu Xiong, Qingjie Sun

Food packaging materials are crucial to maintaining food quality, as they play an important role in preventing food deterioration, dehydration, and oxidation. Unlike synthetic polymers, natural biopolymers, such as polysaccharides and proteins, are abundant and widespread resources that are nontoxic, biocompatible, and biodegradable. In food packaging, contact between packaging materials and moist foods can frequently degrade the performance of the materials. This has increased research into the development of hydrophobic biopolymer-based films. Here, we summarize the effective preparation strategies, mechanical and barrier properties, pH responsiveness, self-cleaning performance, and antibacterial and antioxidant functions of hydrophobic biopolymer-based films. The most effective methods for preparing hydrophobic biopolymer-based films are electrospinning with hydrophobically modified biopolymers, adding micro/nanofillers and hydrophobic compounds to the films, and hydrophobically modifying the films. These methods can even generate superhydrophobic films with excellent barrier properties. We also discuss the current opportunities and challenges presented by hydrophobic biopolymer-based films.

食品包装材料对保持食品质量至关重要,因为它们在防止食品变质、脱水和氧化方面起着重要作用。与合成聚合物不同,天然生物聚合物,如多糖和蛋白质,是丰富和广泛的资源,无毒,生物相容性和可生物降解。在食品包装中,包装材料与潮湿食品的接触经常会降低材料的性能。这增加了对疏水生物聚合物基薄膜开发的研究。本文综述了疏水生物聚合物基薄膜的有效制备策略、机械和屏障性能、pH响应性、自清洁性能以及抗菌和抗氧化功能。制备疏水生物聚合物基膜的最有效方法是用疏水改性生物聚合物进行静电纺丝,在膜中加入微/纳米填料和疏水化合物,并对膜进行疏水改性。这些方法甚至可以生成具有优异阻隔性能的超疏水薄膜。我们还讨论了目前疏水生物聚合物基薄膜所面临的机遇和挑战。
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引用次数: 5
Capillary Pressure in Unsaturated Food Systems: Its Importance and Accounting for It in Mathematical Models 不饱和食物系统中的毛细管压力:其重要性及其在数学模型中的计算
IF 6.6 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-03-21 DOI: 10.1007/s12393-023-09341-7
Yash Shah, Pawan Singh Takhar

Capillary pressure plays a critical role in driving fluid flow in unsaturated porous (pores not saturated with liquids but also containing air/gas) structures. The role and importance of capillary pressure have been well documented in geological and soil sciences but remain largely unexplored in the food literature. Available mathematical models for unsaturated food systems have either ignored the capillary-driven flow or combined it with the diffusive flow. Such approaches are bound to impact the accuracy of models. The derivation of the microscale definition of capillary pressure is overviewed, and the limitations of using the microscale definition at the macroscale are discussed. Next, the factors affecting capillary pressure are briefly reviewed. The parametric expressions for capillary pressure as a function of saturation and temperature, developed originally for soils, are listed, and their application for food systems is encouraged. Capillary pressure estimation methods used for food systems are then discussed. Next, the different mathematical formulations for food systems are compared, and the limitations of each formulation are discussed. Additionally, examples of hybrid mixture theory–based multiscale models for frying involving capillary pressure are provided. Capillary-driven liquid flow plays an important role in the unsaturated transport during the processing of porous solid foods. However, measuring capillary pressure in food systems is challenging because of the soft nature of foods. As a result, there is a lack of available capillary pressure data for food systems which has hampered the development of mechanistic models. Nevertheless, providing a fundamental understanding of capillary pressure will aid food engineers in designing new experimental studies and developing mechanistic models for unsaturated processes.

毛细压力在非饱和孔隙(不含液体但含有空气/气体的孔隙)结构中起着驱动流体流动的关键作用。毛细管压力的作用和重要性已经在地质和土壤科学中得到了很好的记载,但在食品文献中仍未得到充分的探讨。现有的不饱和食物系统数学模型要么忽略了毛细管驱动流动,要么将其与扩散流动结合起来。这种方法必然会影响模型的准确性。概述了毛细管压力微尺度定义的推导过程,并讨论了在宏观尺度上使用微尺度定义的局限性。其次,对影响毛细压力的因素进行简要综述。列出了毛细管压力作为饱和度和温度函数的参数表达式,这些表达式最初是为土壤开发的,并鼓励它们在食品系统中的应用。然后讨论了用于食品系统的毛细管压力估计方法。接下来,比较了粮食系统的不同数学公式,并讨论了每种公式的局限性。此外,还给出了考虑毛细压力的基于混合理论的油炸多尺度模型的算例。在多孔固体食品加工过程中,毛细管驱动的液体流动在不饱和运输中起着重要作用。然而,由于食物的软性质,测量食物系统中的毛细管压力是具有挑战性的。因此,粮食系统缺乏可用的毛细管压力数据,这阻碍了机制模型的发展。然而,提供对毛细管压力的基本理解将有助于食品工程师设计新的实验研究和开发不饱和过程的机制模型。
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引用次数: 0
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