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  • Foaming Characteristics of Beverages and Its Relevance to Food Processing
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-03-25
    Shweta Deotale, Sayantani Dutta, J. A. Moses, V. M. Balasubramaniam, C. Anandharamakrishnan

    Abstract 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

    更新日期:2020-03-26
  • Classic and Reaction-Diffusion Models Used in Modified Atmosphere Packaging (MAP) of Fruit and Vegetables
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-03-25
    Guillermo M. Badillo, Luis A. Segura-Ponce

    Abstract 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

    更新日期:2020-03-26
  • Novel Sensing Technologies During the Food Drying Process
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-03-25
    Jing Li, Zhenfeng Li, Ning Wang, G. S. V. Raghavan, Yongsheng Pei, Chunfang Song, Guanyu Zhu

    Abstract 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

    更新日期:2020-03-26
  • The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-03-23
    Saeed Salari, Seid Mahdi Jafari

    Abstract 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

    更新日期:2020-03-24
  • Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-03-17
    Karin Schroën, Jolet de Ruiter, Claire C. Berton-Carabin

    Abstract 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

    更新日期:2020-03-19
  • Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-03-14
    María José Sánchez-Martínez, Sonia Soto-Jover, Vera Antolinos, Ginés Benito Martínez-Hernández, Antonio López-Gómez

    Abstract 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

    更新日期:2020-03-16
  • Control of Ice Nucleation for Subzero Food Preservation
    Food Eng. Rev. (IF 4.217) Pub Date : 2020-02-21
    Youngsang You, Taiyoung Kang, Soojin Jun

    Abstract 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

    更新日期:2020-02-21
  • An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis
    Food Eng. Rev. (IF 4.217) 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

    Abstract 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

    更新日期:2020-02-10
  • Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-17
  • Nanoscale Delivery System for Nutraceuticals: Preparation, Application, Characterization, Safety, and Future Trends
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-11
  • Recent Advances in the Production of Fruit Leathers
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-11
  • Models of Sigmoid Equilibrium Moisture Sorption Isotherms With and Without the Monolayer Hypothesis
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-11
  • Green Solvents for the Extraction of High Added-Value Compounds from Agri-food Waste
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-11
  • Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-11
  • Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-12-11
  • Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-11-02
  • Applications of 3D Printing in Food Processing
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-08-09
  • Intelligent Packaging with pH Indicator Potential
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-08-02
  • Expanded Discrete and Continuous Bĕlehrádek/Ratkowski Models of Microbial Growth Rates Under Oscillating and Extreme Storage Temperatures
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-07-29
  • Vinegar Engineering: a Bioprocess Perspective
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-07-29
  • Analysis and Prediction Methods for Energy Efficiency and Media Demand in the Beverage Industry
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-07-29
  • Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-07-29
  • Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-07-04
  • Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-05-15
  • Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-05-06
  • Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-03-18
  • Electromagnetic Freezing in a Widespread Frequency Range of Alternating Magnetic Fields
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-03-08
  • The Environmental Life Cycle Assessment of Dairy Products
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-01-28
  • Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-01-28
  • Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-01-18
  • New Development in Radio Frequency Heating for Fresh Food Processing: a Review
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-01-07
  • Modeling Degradation Kinetics in Dry Foods Storage under Varying Temperature and Moisture Content—Theoretical Evaluation
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2019-01-07
  • Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-11-28
  • Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-11-10
  • Experience of Solar Drying in Africa: Presentation of Designs, Operations, and Models
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-08-29
  • Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-06-21
  • Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986–2005)
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-05-28
  • Parboiled Rice and Parboiling Process
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-05-07
  • Effect of Vacuum Frying on Quality Attributes of Fruits
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-04-25
  • Zeta Potential of Food Matrices
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-04-05
  • Material Properties and Tableting of Fruit Powders
    Food Eng. Rev. (IF 4.217) 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

    更新日期:2018-03-14
  • High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects
    Food Eng. Rev. (IF 4.217) Pub Date : 2018-02-27
    Saadi Gharib-Bibalan

    Over the last several years, in serious consideration of the worldwide economic and environmental pollution issues, there has been increasing research interest for conversion of agro-industrial wastes to commercially valuable products in full correspondence with the green extraction concept. Wastes and by-products generated during the sugar production process constitute a great source of different

    更新日期:2018-02-27
  • Secondary Shelf Life: an Underestimated Issue
    Food Eng. Rev. (IF 4.217) Pub Date : 2018-02-14
    Maria Cristina Nicoli; Sonia Calligaris

    Shelf life and related issues are generally discussed and studied on packed foods. However, when original containers are opened by consumers or at industrial level, a sharp acceleration of product quality decay suddenly occurs. In these cases, the concept of secondary shelf life (SSL), that is the period after pack opening during which a food product maintains an acceptable quality level, should be

    更新日期:2018-02-14
  • Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-11-15
    Shima Saffarionpour; Marcel Ottens

    Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of

    更新日期:2017-11-15
  • The Theory of Decompression Failure in Polymers During the High-Pressure Processing of Food
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-10-13
    Julia Sterr; Benedikt Stefan Fleckenstein; Horst-Christian Langowski

    The occurrence of blistering and the formation of bubbles in matrices after a sudden pressure drop is a well-known phenomenon in many fields, including in the petroleum industry (“explosive decompression failure”), in diving (decompression sickness), in the infrastructure of hydrogen fuel cells, in the foaming of polymers, and in the high-pressure processing of food. This usually undesirable effect

    更新日期:2017-10-13
  • Simulation of the Magnetic Freezing Process Applied to Foods
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-09-21
    A. C. Rodríguez; J. Sánchez-Benítez; P. D. Sanz

    Magnetic field (MF) freezing of foods is an innovative process already developed at the industrial level. However, the real interaction among the variables taking place in the process is not yet given in the literature because the MF distribution inside the volume of the processing cell is still not well studied. This fact jeopardizes both drawing correct conclusions about the synergy produced by the

    更新日期:2017-09-21
  • Pulsed Electric Fields Pretreatments for the Cooking of Foods
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-09-18
    Jiří Blahovec; Eugene Vorobiev; Nikolai Lebovka

    Development of the concept of electroporation opened new perspectives for promising applications in food technology. Treatment of foods with pulsed electric fields (PEFs) allows facilitation of different food transformation operations (extraction, expression, osmotic treatment, drying, and freezing) with minimal energy consumptions and better retention of flavor, color, and preservation of nutritional

    更新日期:2017-09-18
  • Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-07-18
    Fanghui Fan; Yrjö H. Roos

    The glass transition and corresponding glass transition temperature (T g ) as found for food solids have received considerable attention, and their relationships with food solid behavior in various processes and food storage have been disputed. However, understanding glass transition-associated relaxations and their coupling with physicochemical properties of food materials is still a challenging and

    更新日期:2017-07-18
  • Advances in Ultrasonic and Megasonic Processing of Foods
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-07-16
    Thomas Leong; Pablo Juliano; Kai Knoerzer

    This article reviews the latest research in the airborne and aqueous-based applications of ultrasound across the wider range of frequencies in food processing. The effects of ultrasound at low and high frequencies, including stable and unstable sound-induced cavitation, microstreaming, biochemical stress responses and effects achieved through standing waves, are described in terms of food structural

    更新日期:2017-07-16
  • Novel Drying Techniques for Spices and Herbs: a Review
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-07-15
    Wei Jin; Arun S. Mujumdar; Min Zhang; Weifeng Shi

    Spices and herbs are important parts of human daily food consumption and play an essential role in seasoning and/or preserving food, curing illness, and enhancing cosmetics. Proper processing is necessary because the fresh produce has high moisture content and often high load of microorganisms. Dehydration is the most common method used to lower moisture content and hence the water activity to a safe

    更新日期:2017-07-15
  • Food Industry and Processing Technology: On Time to Harmonize Technology and Social Drivers
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-06-28
    Vivian Lara Silva; Alberto M. Sereno; Paulo José do Amaral Sobral

    Through an extensive literature review, including scientific publications and organizational reports of food processing companies, our main goal in this paper is to identify the trajectory of the food industry and processing technology from its birth in the nineteenth century to the present time. In this paper, the following questions are addressed: How have we got here? And where are we going? In

    更新日期:2017-06-28
  • Mathematical Modeling for Virtualization in Food Processing
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-06-24
    Ferruh Erdogdu; Fabrizio Sarghini; Francesco Marra

    The design strategy of a food process must be aimed to provide food safety while retaining optimal organoleptic and nutritional characteristics and, possibly, to optimize the energy consumption. As a matter of fact, it represents a challenge in food process engineering. In this framework, it is essential to determine the interactions among transport phenomena (mass, heat, and momentum) and any other

    更新日期:2017-06-24
  • Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-06-01
    Pedro Elez-Martínez; Isabel Odriozola-Serrano; Gemma Oms-Oliu; Robert Soliva-Fortuny; Olga Martín-Belloso

    In the last decades, pulsed electric fields (PEF) have been proposed as alternative or complementary to traditional food processing technologies in order to improve the competitiveness of the food industry. PEF has been suggested as a technology of choice to obtain safe and high-quality plant-based foods with a shelf-life similar to the attained with mild heat pasteurization treatments. On the other

    更新日期:2017-06-01
  • Manufacturing Methods and Engineering Properties of Pectin-Based Nanobiocomposite Films
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-05-31
    Rossana Villa-Rojas; Aurora Valdez-Fragoso; Hugo Mújica-Paz

    Biodegradable films made from carbohydrates, such as pectin, have gained popularity as alternatives to nondegradable packaging materials because their sources are biodegradable, renewable, and cheap by-products. However, biodegradable films’ mechanical properties, thermal properties, and water vapor permeability (WVP) have a deficient performance compared to plastics typically used in food packaging

    更新日期:2017-05-31
  • Computer Vision for Real-Time Control in Drying
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-04-18
    Alex Martynenko

    The range of applications of computer vision for product inspection, monitoring, and control in drying in both offline and online modes are reviewed. The basics of computer vision, image acquisition, processing, pattern recognition, and learning are discussed. General approach to interpretation of computer vision data, relevant to drying process, is proposed. Examples of process control, based on computer

    更新日期:2017-04-18
  • Pulsed Electric Fields Pretreatments for the Cooking of Foods
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-04-13
    Jiří Blahovec; Eugene Vorobiev; Nikolai Lebovka

    Development of the concept of electroporation opened new perspectives for promising applications in food technology. Treatment of foods with pulsed electric fields (PEFs) allows facilitation of different food transformation operations (extraction, expression, osmotic treatment, drying, and freezing) with minimal energy consumptions and better retention of flavor, color, and preservation of nutritional

    更新日期:2017-04-13
  • Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-03-09
    Vinicio Serment-Moreno; Daniel A. Jacobo-Velázquez; José Antonio Torres; Jorge Welti-Chanes

    High pressure processing (HPP) is the most widespread nonthermal food pasteurization technology. The stability during HPP treatments of chemical compounds with health-enhancing properties found in plants has been intensively studied. A rising research interest is the elucidation of the mechanisms by which HPP may enhance their biosynthesis and bioavailability. Pressure levels under 100 MPa appear to

    更新日期:2017-03-09
  • Freezing of Foods: Mathematical and Experimental Aspects
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-01-28
    Ying Zhao; Pawan S. Takhar

    Freezing is a widely used method to extend the shelf life of foods. However, the frozen products are subjected to temperature fluctuations during storage and shipping, which cause events such as ice recrystallization and moisture/mass migration that further damage food quality. This paper reviews the mechanisms of ice crystal formation, propagation, and glass transition and presents experimental results

    更新日期:2017-01-28
  • Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-01-14
    G. J. Katsaros; Z. S. Alexandrakis; P. S. Taoukis

    High pressure can be applied for the inactivation of endogenous enzymes detrimental to fruit and vegetable products. One of the enzymes that affect the quality of fruits and vegetables is pectinmethylesterase (PME), responsible for cloud destabilization and consistency changes. Depending on the desired quality of the developed product, PME can be partly or fully inactivated. In this review paper, the

    更新日期:2017-01-14
  • A Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
    Food Eng. Rev. (IF 4.217) Pub Date : 2017-01-10
    Christopher J. Doona; Florence E. Feeherry; Kenneth Kustin; Haiqing Chen; Runze Huang; X. Philip Ye; Peter Setlow

    High pressure processing (HPP) is an emerging non-thermal technology that is growing exponentially in use worldwide for the pasteurization of commercial foodstuffs. At combinations of elevated pressures and temperatures, HPP inactivates bacterial spores, but HPP has not yet been implemented commercially for food sterilization. Studies of the mechanisms of bacterial spore inactivation by HPP using primarily

    更新日期:2017-01-10
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