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  • Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-07-08
    Uta Schnabel, Oliver Handorf, Joerg Stachowiak, Daniela Boehm, Christoph Weit, Thomas Weihe, Jan Schäfer, Harald Below, Paula Bourke, Joerg Ehlbeck

    Fresh-cut produce like lettuce may contain a very high microbial load, including human pathogens. Therefore, the need for antimicrobial agents at post-harvest stages to mitigate microbial cross-contamination and growth is evident. Sanitation based on non-thermal plasma (NTP) reveals innovative food processing possibilities by application at different points along the food chain, for production, modification

  • Infrared Drying of Food Materials: Recent Advances
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-07-06
    Priyanka Sakare, Niranjan Prasad, Nandkishore Thombare, Ranjit Singh, Satish Chandra Sharma

    Infrared (IR) radiations are an important source of energy used in the food industry for a wide range of applications such as drying, roasting, pasteurization, blanching, peeling, and removal of antinutrients from legumes. IR drying can be combined with other drying methods such as hot air, vacuum, microwave, and freeze drying to augment the speed of the process and also to get better results. The

  • Radial Variations in Axial Velocity Affect Supercritical CO 2 Extraction of Lipids from Pre-pressed Oilseeds
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-29
    José M del Valle, Gonzalo A. Núñez, J. Facundo Díaz, Claudio A. Gelmi

    Packed beds of spherical particles in a cylindrical vessel have a high porosity region next to the vessel wall that allows preferential fluid flow. Consequently, there are radial variations in porosity (ε) and superficial fluid velocity (U) that depend on the vessel-to-particle diameter ratio (D/dp) and the flow regime of the fluid. This work ascertained if these radial variations affected SuperCritical

  • Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-26
    Takumi Mochizuki, Alex Eduardo Alvino Granados, Tomochika Sogabe, Kiyoshi Kawai

    The effects of the glass transition and the operating process on the hardness of thermally compressed maltodextrin were investigated. The hardness of compressed maltodextrin increased significantly when it was compressed above the glass transition temperature (Tg). Maltodextrin compressed before heating showed much higher fractural stress than that compressed after heating due to the difference in

  • Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-24
    Maryam Zabihzadeh Khajavi, Arezoo Ebrahimi, Mojtaba Yousefi, Shervin Ahmadi, Mehdi Farhoodi, Adel Mirza Alizadeh, Musarreza Taslikh

    Flexible and transparent polymeric and bio-polymeric “super barrier” packaging materials have become increasingly important in recent years especially for oxygen-sensitive foods packaging. Different approaches and emerging technologies have been applied in order to improve oxygen barrier properties which can extend the shelf life and maintain the quality and freshness of food products during their

  • Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-21
    Reynaldo de la Cruz Quiroz, Fabian Fagotti, Jorge Welti-Chanes, J. Antonio Torres

    This review focuses on the microbial food presservation performance of residential refrigerators which was evaluated using dynamic temperature values for pasteurized milk and ground beef stored in an experimental unit carefully replicating home use conditions. Milk and ground beef were respectively stored in the middle door shelf of a refrigerator set at 5 °C and in its bottom drawer equipped with

  • Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-20
    Yrjö H. Roos

    Water is an essential component of food structures and biological materials. The importance of water as a parameter affecting virion stability and inactivation has been recognized across disciplinary areas. The large number of virus species, differences in spreading, likelihood of foodborne infections, unknown infective doses, and difficulties of infective virus quantification are often limiting experimental

  • Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-15
    Khanh Kim Thi Phan, Tuyen Truong, Yong Wang, Bhesh Bhandari

    Bulk nanobubbles (NBs) are ultrafine gas-filled cavities at nanoscale size possessing unique properties which can provide promising benefits to food product quality and processability. This work aimed to investigate the formation and stability of CO2 bulk NBs in water for intended applications in food processing. The NBs were generated by injecting CO2 gas at 300, 350 and 400 kPa pressures to deionised

  • Effect of Food Microstructure on Calcium Infusion Under High Pressure
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-09
    N. S. Gosavi, M. Polunas, D. Martin, M. V. Karwe

    The influence of food microstructure on high-pressure-assisted infusion of calcium was evaluated. Calcium was infused in baby carrots, celery pieces, and peeled mango cuboids, under varying pressures (100 to 500 MPa) using 6% calcium lactate gluconate. Microstructures of a baby carrot, celery, and mango were quantified before HPP in terms of their cell wall thickness (CWT) and cell diameter (CD). All

  • The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-09
    Samira Beikzadeh, Marjan Ghorbani, Nayyer Shahbazi, Farzaneh Izadi, Zahra Pilevar, Amir Mohammad Mortazavian

    Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed

  • Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-06
    Carlos Enrique Ochoa-Velasco, Raúl Ávila-Sosa, Paola Hernández-Carranza, Hector Ruíz-Espinosa, Irving I. Ruiz-López, José Ángel Guerrero-Beltrán

    Ultraviolet-C light is a novel technology widely used for disinfecting water and surfaces. However, today, it is used for the pasteurization of food product since it was approved by the FDA as a fruit juice pasteurization method. Juices, nectars, beverages, milk, and even liquid egg products are fluid foods demanded by consumers as a source of biomolecules such as proteins and health-promoting compounds

  • High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves ( Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Procedures
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-06-05
    Marinela Nutrizio, Nadica Maltar-Strmečki, Farid Chemat, Božidar Duić, Anet Režek Jambrak

    Development of green extractions of natural compounds is an ongoing challenge for researches. The aim of the study was to evaluate the extraction of bioactive compounds (BACs) from oregano combining an experimental procedure with a theoretical approach using two computational simulation methods, Hansen solubility parameters (HSP) and conductor-like screening model for real solvents (COSMO-RS) software

  • Impact of Processing Factors on Quality of Frozen Vegetables and Fruits
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-05-27
    R. G. M. van der Sman

    In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the

  • Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-05-26
    Alex Eduardo Alvino Granados, Takumi Mochizuki, Kiyoshi Kawai

    Glass transition temperature (Tg) and degree of caking for maltodextrin with added plasticizers (glucose, maltose, and sorbitol) were investigated. Onset and offset Tgs were evaluated by differential scanning calorimetry. From the onset and offset Tg-curves and water sorption isotherm, each critical water activity (awc) value was determined (water activity at each Tg = 25 °C). The awc range between

  • Quantitative Instrumental Assessment of Cooked Rice Stickiness
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-05-11
    Micha Peleg

    Stickiness is a major textural characteristic of cooked rice and an important criterion in cultivars classification. Many reports on instrumental evaluation cooked rice stickiness are based on variants of the texture profile analysis (TPA), a method that has fundamental methodological flaws and creates logical inconsistencies. Notable among these is that cooked rice tested as a flat cylindrical specimen

  • Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-05-04
    Xinyu Liao, P. J. Cullen, Aliyu Idris Muhammad, Zhumao Jiang, Xingqian Ye, Donghong Liu, Tian Ding

    Global food production sustainability and the demand for fresh and nutritious food necessitate the development of novel technologies to provide food with a long shelf life. Hurdle technologies combing several interventions can ensure microbial safety without inducing notable changes to food quality. Cold plasma, as a promising nonthermal technology, has increasingly attracted attention in food industry

  • Artificial Oral Processing of Extruded Pea Flour Snacks
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-04-30
    M. Kristiawan, G. Della Valle, A.-L. Réguerre, V Micard, C. Salles

    The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary

  • Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-04-29
    Amritha Prasad, Lihui Du, Muhammad Zubair, Samir Subedi, Aman Ullah, M. S. Roopesh

    Light-emitting diode (LED) technology is an emerging nonthermal food processing technique that utilizes light energy with wavelengths ranging from 200 to 780 nm. Inactivation of bacteria, viruses, and fungi in water by LED treatment has been studied extensively. LED technology has also shown antimicrobial efficacy in food systems. This review provides an overview of recent studies of LED decontamination

  • The Hurdle Technology Metaphor Revisited
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-04-03
    Micha Peleg

    In the original and variants of the hurdle technology metaphor, factors affecting a food preservation process’s efficacy are represented by horizontally spaced athletic hurdles that the targeted microbes have to overcome or expire. But while the utility of combined preservation methods and exploiting synergism is not in doubt, there are issues with the hurdles metaphor itself, namely assignment of

  • Foaming Characteristics of Beverages and Its Relevance to Food Processing
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-03-25
    Shweta Deotale, Sayantani Dutta, J. A. Moses, V. M. Balasubramaniam, C. Anandharamakrishnan

    Aeration in beverages, which is manifested as foam or bubbles, increases the sensory preference among consumers. They are either entrapped within the beverage or float at the surface. It is a unique feature that allows the product to garner considerable consumer attention and has been appreciated in hot as well as cold beverages. Recent studies have focused on diverse foam or bubble creation protocols

  • Classic and Reaction-Diffusion Models Used in Modified Atmosphere Packaging (MAP) of Fruit and Vegetables
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-03-25
    Guillermo M. Badillo, Luis A. Segura-Ponce

    Fruits and vegetables continue metabolic processes after being harvested. In some produce, mainly climacteric fruits, these processes cause deterioration of the produce during storage. To reduce the deterioration rate, several strategies have been implemented for postharvest handling. One of these preservation strategies is modified atmosphere packaging (MAP). In this technology, the respiration rate

  • Novel Sensing Technologies During the Food Drying Process
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-03-25
    Jing Li, Zhenfeng Li, Ning Wang, G. S. V. Raghavan, Yongsheng Pei, Chunfang Song, Guanyu Zhu

    Instantly sensing the food quality attributes is a prerequisite to regulate the drying process for final product quality improvement. Novel sensing technologies have been “pushed” to food drying engineering from other research disciplines. Electronic nose, computer vision, hyperspectral imaging, near-infrared, nuclear magnetic resonance, and dielectric properties have been “transplanted” for this purpose

  • The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-03-23
    Saeed Salari, Seid Mahdi Jafari

    Ohmic heating is an alternative thermal treatment considered to be less destructive to bioactive compounds compared with conventional thermal processes. Bioactive compounds are well recognized as an important group of ingredients due to their nutritional value and their contribution to human health. The retention of these constituents during a thermal process, e.g., blanching, pasteurization, and sterilization

  • Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-03-17
    Karin Schroën, Jolet de Ruiter, Claire C. Berton-Carabin

    One of the major challenges we face as humankind is supplying a growing world population with sufficient and healthy foods. Although from a worldwide perspective sufficient food is produced, locally, the situation can be dire. Furthermore, the production needs to be increased in a sustainable manner for future generations, which also implies prevention of food waste, and making better use of the available

  • Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-03-14
    María José Sánchez-Martínez, Sonia Soto-Jover, Vera Antolinos, Ginés Benito Martínez-Hernández, Antonio López-Gómez

    Short-chain fructooligosaccharides (ScFOS) are a group of linear fructose oligomers that include 1-kestose, 1-nystose and 1-β-fructofuranosylnystose. ScFOS, which naturally occur at low levels in different plant products, are of high interest as food ingredients because of their prebiotic character, organoleptic characteristics and technological properties. Two different industrial processes are used

  • Green Solvents for the Extraction of High Added-Value Compounds from Agri-food Waste
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-11-25
    Laura Sofía Torres-Valenzuela, Ana Ballesteros-Gómez, Soledad Rubio

    Large amounts of agri-food by-products, non-edible food, and waste are produced throughout the supply chain from the initial production to the final consumption stages. The valorization of this biomass to obtain high value-added compounds has been the focus of extensive research in the last decade. For this purpose, the use of green techniques is essential to reduce the negative impact on the health

  • Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-11-25
    Raouf Aslam, Mohammed Shafiq Alam, Panayampadan Afthab Saeed

    The worldwide consumption of fruits and vegetables has witnessed a surge in the recent past which has led to an increase in the frequency of foodborne illnesses associated with fresh produce. For an effective food contamination control, conventional sanitization methods have recently been under scrutiny due to the production of undesirable and harmful by-products. As such, potential alternatives are

  • Models of Sigmoid Equilibrium Moisture Sorption Isotherms With and Without the Monolayer Hypothesis
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-11-28
    Micha Peleg

    Among the numerous moisture sorption models, the GAB, an expanded version of the BET equation originally derived for inert gases adsorption on solid surfaces, is the most prominent. Both models are based on distinction between the adsorbate molecules settling on the bare surface in a monolayer (Langmuir adsorption) and those settling on already absorbed molecules forming multilayers. The BET theory

  • Recent Advances in the Production of Fruit Leathers
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-12-06
    Raquel da Silva Simão, Jaqueline Oliveira de Moraes, Bruno Augusto Mattar Carciofi, João Borges Laurindo

    Fruit leather is a sheet or flexible strip of dried fruit that is made typically by hot air drying of fruit puree or fruit juice concentrate, with or without the addition of other ingredients. Dehydration is the most important step for fruit leather production. Processing prior to the drying step is crucial to obtain high-quality fruit leathers. The heat treatment that is widely applied before drying

  • Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-12-16
    Dafni Dimakopoulou-Papazoglou, Eugenios Katsanidis

    Osmotic processing is a mild treatment which promotes the simultaneous water removal and solute impregnation of meat, maintains the organoleptic and functional properties of the products, and extends meat product shelf life. This review has given emphasis on the mechanism of osmotic processing and on recent developments regarding the factors affecting the osmotic treatment of meat. These factors are

  • Nanoscale Delivery System for Nutraceuticals: Preparation, Application, Characterization, Safety, and Future Trends
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-12-07
    Jiawei Chen, Liandong Hu

    Nutraceuticals are an emerging food category defined as food or parts of food that provide medical or health benefits, including the prevention and treatment of disease. The potential disease prevention and health promotion of many nutraceuticals are not fully realized because they are susceptible to the changes in the external environment and the gastrointestinal tract environment. Consequently, the

  • Control of Ice Nucleation for Subzero Food Preservation
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-02-21
    Youngsang You, Taiyoung Kang, Soojin Jun

    Freezing processes have long been employed for the preservation of foods, providing minimum nutrition loss with a long shelf life period. Freezing plays an essential role in ensuring the safety of food products in all regions of the world. Nonetheless, slow freezing rates and frequently freezing/thawing lead to permanent physicochemical changes, damage of structure, degradation of nutrition values

  • An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis
    Food Eng. Rev. (IF 3.294) Pub Date : 2020-02-10
    Muhammad Zareef, Quansheng Chen, Md Mehedi Hassan, Muhammad Arslan, Malik Muhammad Hashim, Waqas Ahmad, Felix Y. H. Kutsanedzie, Akwasi A. Agyekum

    Near-infrared (NIR) spectroscopy as a low-cost technique with its non-destructive fast nature, precision, control, accuracy, repeatability, and reproducibility has been extensively employed in most industries for food quality measurements. Its coupling to different modeling techniques has been identified as a way of improving the accuracy and robustness of non-destructive measurement of foodstuffs

  • Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-07-04
    Yao Lu, Like Mao, Zhanqun Hou, Song Miao, Yanxiang Gao

    Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, functional ingredients are protected by the gels and immobilized by the gel network, and thus, they usually have improved physicochemical stability. Emulsion gels are generally prepared based on proteins, polysaccharides, or their mixtures, and characteristics

  • Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-11-02
    Shima Saffarionpour

    Flavor ingredients are major contributors to the profile of food products. As these components are mostly volatile and hydrophobic, achieving their enhanced bioaccessibility and controlled release during processing is of utmost concern to food manufacturers. Emulsions prepared at nanoscale (2–200 nm) not only give the opportunity to protect the flavor ingredients but also enable achieving higher homogeneity

  • Expanded Discrete and Continuous Bĕlehrádek/Ratkowski Models of Microbial Growth Rates Under Oscillating and Extreme Storage Temperatures
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-07-29
    Micha Peleg

    The Bĕlehrádek/Ratkowski, also known as the square root model, was originally developed to describe and quantify the temperature dependence of organisms’ growth rate, in terms of a simple power-law expression that contains a threshold growth temperature. The model’s original version implied that the rate rises monotonically with temperature. Therefore it has been modified to account for peak growth

  • Intelligent Packaging with pH Indicator Potential
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-08-02
    Evellin Balbinot-Alfaro, Débora Vieira Craveiro, Karina Oliveira Lima, Helena Leão Gouveia Costa, Danielle Rubim Lopes, Carlos Prentice

    Intelligent packaging, in addition to acting as a food protection barrier, can emit a signal (electric, colorimetric, among others) in real time in response to any change in the initial packaging conditions and food quality. Packaging with pH indicators or pH sensors usually consists of two parts, a solid base and a dye sensitive to the pH change that makes up the colorimetric sensor. The dyes are

  • Vinegar Engineering: a Bioprocess Perspective
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-07-29
    U.F. Hutchinson, N.P. Jolly, B.S. Chidi, M. Mewa Ngongang, S.K.O. Ntwampe

    Food engineering is an important sub-field that requires special attention in the food industry. The application of biochemical process engineering principles in food production often leads to the optimization of certain features of the food production process; similarly, it results in rapid production, improved quality and reduced food losses. Consequently, to address each aspect of food processing

  • Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-11-19
    Deniz Turan

    Thermoplastic polyurethane (PU) polymers with different chemical compositions were synthesized and casted to films, and their water vapor barrier properties at different range of relative humidity (RH) were characterized. The water vapor permeability (WVP) of packaging films is one of their most important properties to identify their suitability for use as packaging materials and is rather a complicated

  • Applications of 3D Printing in Food Processing
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-08-09
    N. Nachal; J. A. Moses; P. Karthik; C. Anandharamakrishnan

    3D printing is an innovation that promises to revolutionize food formulation and manufacturing processes. Preparing foods with customized sensory attributes from different ingredients and additives has always been a need. The competency that additive manufacturing offers has been among the key reasons for its success in food processing applications. In this work, an up-to-date review on insight into

  • Analysis and Prediction Methods for Energy Efficiency and Media Demand in the Beverage Industry
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-07-29
    R. M. Bär; T. Voigt

    Since the production of food and beverages is energy-intensive, the political, economic, ecologic and social conditions are posing a challenge to the manufacturing industry. Small- and medium-sized companies in particular lack the time and knowledge to identify and implement suitable energy efficiency measures. With the help of computer-aided solutions, decision-makers can pursue numerous approaches

  • Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-07-29
    Marianela Hazel Álvarez-Hernández; Ginés Benito Martínez-Hernández; Felipe Avalos-Belmontes; Marco A. Castillo-Campohermoso; Juan Carlos Contreras-Esquivel; Francisco Artés-Hernández

    Potassium permanganate (KMnO4) is a powerful ethylene (C2H4)-scavenging agent widely used in fresh horticultural commodities to delay the postharvest maturation. According to databases, it has been used for almost 50 years in food-packaging systems, and over 70 studies have evaluated its effects on fresh produce quality, mainly on climacteric fruit. However, the use of KMnO4-based technology remains

  • Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-05-15
    Veronica Rodriguez-Martinez; Gonzalo Velazquez; Sofia Massa-Barrera; Jorge Welti-Chanes; Fabian Fagotti; J. Antonio Torres

    This article overviews the technological evolution of residential refrigerators, key national and international regulations covering them, and summarizes the information available to estimate the quality and safety deterioration in foods and beverages stored in them. At present, the national and international government standardized performance tests used to assess residential refrigerators focus on

  • Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-05-06
    Wen-Hao Su; Da-Wen Sun

    Liquid foods play important roles in the development of human culture due to their own peculiarities. Mid-infrared (MIR) spectroscopy combines several advantages such as non-invasive operation and high-efficiency detection and is thus proposed to be a prospective alternative to conventional techniques for food quality assessment. However, no reviews on MIR spectroscopic analysis of liquid food products

  • Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-03-18
    Sergio J. Calva-Estrada; Maribel Jiménez-Fernández; Eugenia Lugo-Cervantes

    Consumer demands and requirements by regulatory agencies to use more environmentally friendly and less polluting packaging have directed researchers to consider packaging materials that are naturally derived or made from renewable resources to replace or reduce use of synthetic polymers. Biodegradable and/or edible films have the potential to reduce some traditional synthetic polymeric packaging materials

  • Electromagnetic Freezing in a Widespread Frequency Range of Alternating Magnetic Fields
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-03-08
    A. C. Rodríguez; L. Otero; J. A. Cobos; P. D. Sanz

    The effectiveness of electromagnetic (EM) freezing in improving freezing kinetics and/or the quality of frozen foods constitutes a current controversial topic in Food Technology. The dipolar nature of water could explain potential effects of electric fields on freezing, but the physical basis that supports effects of magnetic fields on freezing is not clear. Therefore, it is in some way striking that

  • The Environmental Life Cycle Assessment of Dairy Products
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-01-28
    Fehmi Görkem Üçtuğ

    Dairy products such as processed milk, cheese, yoghurt and butter are produced and consumed globally. While having several dietary and economic benefits, their production and consumption also have many environmental impacts of various nature. In this study, a comprehensive review of studies that focus on the life cycle environmental impact analysis of dairy products has been conducted. A total of 31

  • Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-01-28
    Yanan Sun; Min Zhang; Arun Mujumdar

    Fresh berries containing in bioactive compounds are perishable under natural conditions. Drying is one of the most effective processing techniques to extending the shelf life of berry products, and the nutrients and active components of berries can be retained to a great extent. However, the flavor and texture of the final product considerably correlate with drying techniques. Therefore, the present

  • Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-01-18
    R. Thomopoulos; C. Baudrit; N. Boukhelifa; R. Boutrou; P. Buche; E. Guichard; V. Guillard; E. Lutton; P. S. Mirade; A. Ndiaye; N. Perrot; F. Taillandier; T. Thomas-Danguin; A. Tonda

    Multi-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a progressive switch (a) from empirical to formal approaches able to simultaneously factor in diverse parameters, such as environment, economics, and health; (b) from mono-criterion optimization to multi-criteria decision analysis; (c) from forward

  • New Development in Radio Frequency Heating for Fresh Food Processing: a Review
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-01-07
    Chaofan Guo; Arun S. Mujumdar; Min Zhang

    Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend shelf-life without chemical treatment in order to avoid any chemical residues in the preserved food. Radio frequency (RF) heating is one of the most promising heating methods applicable to fresh foods due to rapid heating

  • Modeling Degradation Kinetics in Dry Foods Storage under Varying Temperature and Moisture Content—Theoretical Evaluation
    Food Eng. Rev. (IF 3.294) Pub Date : 2019-01-07
    Micha Peleg

    The combined effect of temperature and moisture (or water activity) on the rate of nutrients loss and other deteriorative chemical reactions in foods has been primarily studied in relation to drying. In long foods storage, changes in their temperature and/or moisture content are much slower and never as dramatic, but their effect can be similar in kind. Reported degradation reactions in foods mostly

  • Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-11-28
    Maria C. Giannakourou; Petros S. Taoukis

    Most studies on frozen foods’ deterioration focus on measurements of selected quality determining indices at the reference frozen storage conditions at limited time points (e.g., 6 and 12 months). This information is not sufficient to predict the frozen system behavior under a different storage temperature, or under the real, dynamic conditions of the actual cold chain. For this purpose, a systematic

  • Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-11-10
    Mohamed A. Fouad M. Gaber; Francisco J. Tujillo; Maged P. Mansour; Pablo Juliano

    Canola seeds are one of the most important sources of edible vegetable oils globally. Crude canola oil is industrially extracted from canola seeds by expeller-pressing of heat-preconditioned flaked seeds. The residual oil in the pressed “canola cake” is recovered by solvent extraction using hexane. However, hexane extraction may pose adverse safety and environmental impacts compared to safer and environmentally

  • Experience of Solar Drying in Africa: Presentation of Designs, Operations, and Models
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-08-29
    M. C. Ndukwu; L. Bennamoun; F. I. Abam

    Africa has a very high solar insolation and a large agrarian sector with a lot of drying of agricultural products carried out with mostly open sun drying. However, efforts have been made by researchers based in Africa working, under changing climatic conditions, to develop solar drying systems, using materials that are locally available. The challenge was that the solar dryers should be used to dry

  • Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-06-21
    H. P. S. Abdul Khalil; Aparajita Banerjee; Chaturbhuj K. Saurabh; Y. Y. Tye; A. B. Suriani; A. Mohamed; A. A. Karim; Samsul Rizal; M. T. Paridah

    Fresh-cut fruits and vegetables are highly perishable commodities. Packaging forms an important tool to maintain the shelf life of packed fresh-cut agricultural produce. Petroleum-based films are conventionally used for fresh fruits and vegetables. However, being nonbiodegradable and derivability from nonrenewable resources, these films lead towards serious ecological problems. To address this issue

  • Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986–2005)
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-05-28
    José Miguel Aguilera; Gustavo F. Gutiérrez-López

    Between 1986 and 2005, the CYTED Sub-program on Food Preservation (CYTED-SFP) involved the collaboration of 11 Ibero-American countries, more than 60 multidisciplinary research groups and over 300 researchers. During this period, CYTED-SFP allowed the establishment of a thriving food engineering community through several international research projects and thematic cooperation networks. Scientifically

  • Parboiled Rice and Parboiling Process
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-05-07
    Thaisa Carvalho Volpe Balbinoti; Douglas Junior Nicolin; Luiz Mário de Matos Jorge; Regina Maria Matos Jorge

    Rice, being cultivated and consumed on all continents, has great social and economic importance. Among the forms of grain processing, parboiling stands out because of its numerous physical and nutritional benefits. However, there are few literature researches devoted to the survey of these data. Given the relevance of parboiling and parboiled rice to the world population, this work provides a critical

  • Effect of Vacuum Frying on Quality Attributes of Fruits
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-04-25
    Fitriyono Ayustaningwarno; Matthijs Dekker; Vincenzo Fogliano; Ruud Verkerk

    Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried

  • Zeta Potential of Food Matrices
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-04-05
    C. Cano-Sarmiento; D. I. Téllez-Medina; R. Viveros-Contreras; M. Cornejo-Mazón; C. Y. Figueroa-Hernández; E. García-Armenta; L. Alamilla-Beltrán; H. S. García; G. F. Gutiérrez-López

    Food matrices contain electrically charged particles, which interact with each other and with the media and are produced via several interface processes and mechanisms. The understanding of electric charge interactions is complex and essential towards the development of food systems since they can determine the type of particle-particle and particle-media interactions. They strongly affect stability

  • Material Properties and Tableting of Fruit Powders
    Food Eng. Rev. (IF 3.294) Pub Date : 2018-03-14
    M. G. Aziz; Y. A. Yusof; C. Blanchard; M. Saifullah; A. Farahnaky; G. Scheiling

    The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are generally cohesive in nature, and their compressibility is highly correlated with the material properties of the powder. Here, the material properties of fruit powders and their respective compressibilities in relation to powder type, drying technique

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