样式: 排序: IF: - GO 导出 标记为已读
-
Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer Int. J. Food Eng. (IF 1.6) Pub Date : 2023-05-24 Dong Wang, Jian-Wu Dai, Hao-Yu Ju, Long Xie, Hong-Wei Xiao, Yan-Hong Liu, Zhen-Jiang Gao
Thin-layer air impingement drying kinetics of American ginseng slices were investigated under different drying temperatures (35, 40, 45, 50, 55, 60, and 65°C), air velocities (3, 6, 9, and 12 m/s), and sample thicknesses (1, 2, 3, and 4 mm). Results indicated that the drying time is more significantly affected by drying temperature followed by sample thickness and air velocity. Drying rate curves illustrated
-
Image analysis-based quantification of the visual attributes of fish, with emphasis on color and visual texture Int. J. Food Eng. (IF 1.6) Pub Date : 2022-04-28 Bahar Gümüş,Erkan Gümüş,Aslı Odabaṣı-Kırlı,Murat O. Balaban
Abstract Images of Red Sea goatfish Parupeneus forsskali were taken in a light box to perform color and visual texture analyses. The average L* and b* values did not change significantly during storage of 7 days, but the a* values decreased (P < 0.05). The change of visual texture parameters energy and entropy (calculated based on histograms, and based on co-occurrence matrices [COM]), box counting-based
-
Experimental and computational study of fluidized-microwave drying process of shrinking parchment coffee and determination of quality attributes Int. J. Food Eng. (IF 1.6) Pub Date : 2022-04-15 Jose Reyes Chaparro,Ricardo Durán Barón,Marcelo Valle Vargas,Javier Ramiro Arballo,Laura Analia Campañone
Abstract This work presents the fluidized bed drying process combined with microwaves applied to Parchment coffee. In order to study different parameters that affect the quality of the grains, a mathematical model that describes energy and mass transfer during the drying process is presented and solved using Finite Elements Method (FEM) through COMSOL Multiphysics software. The model also considered
-
Influence of coating material and processing parameters on acrylamide formation in potato patties Int. J. Food Eng. (IF 1.6) Pub Date : 2022-04-13 Heeba Shakeela,Navami M. Mini,Billu Abraham,Nayana Natarajan,Prakasan Nisha
Abstract Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrease in MC and increase in temperature/time, except for PBC at higher temperatures (180 °C, 8
-
The biological activity and application of Monascus pigments: a mini review Int. J. Food Eng. (IF 1.6) Pub Date : 2022-04-01 Shan-Shan Feng,Wen Li,Yong-Jun Hu,Jian-Xiang Feng,Jing Deng
Abstract Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used in food industry as food pigments and preservatives, which have the stability of light resistance, high temperature resistance and acid-base change resistance. In addition, the antioxidant, antibacterial, antiviral and anti-tumor biological
-
The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties Int. J. Food Eng. (IF 1.6) Pub Date : 2022-03-25 Nurhan Uslu,M. Musa Özcan
Abstract The purpose of this study was to investigate the effect of variety, ripening degree, and also fermentation process on the bioactive compounds of olives, and on the fatty acid compositions of olive oils. The highest oil content was determined in fermented green olives (70.02% in Gemlik variety; 66.87% in Ayvalık variety). The fermentation process caused a notable reduction in both total phenolic
-
Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena) Int. J. Food Eng. (IF 1.6) Pub Date : 2022-03-25 Adriana Marcela Bonilla-Loaiza,Henry Alexander Váquiro-Herrera,José Fernando Solanilla-Duque
Abstract Chemical compounds are of great importance in the food, cosmetic and pharmaceutical industries. Nutritional components, the presence of secondary metabolites with antioxidant and antimicrobial activity, and physicochemical properties of pulp, seed and peel of Lorena avocado cultivars were studied. Antioxidant activity was evaluated by ABTS, DPPH and lipid peroxidation in pulp, seed and peel
-
Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds Int. J. Food Eng. (IF 1.6) Pub Date : 2022-03-24 Cintia da Silva Araújo,Wallaf Costa Vimercati,Leandro Levate Macedo,Carlos José Pimenta
Abstract The spent coffee grounds (SCG) are one of the byproducts generated in large volume by the coffee industry. Thus, this study aimed to evaluate solvents and methods of extraction of bioactive compounds from SCG and optimize the process. The solvent and the extraction method had a significant effect on the extraction yield of the bioactive compounds. Through the extraction kinetics, it was verified
-
Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products Int. J. Food Eng. (IF 1.6) Pub Date : 2022-03-04 Cybèle Taga Maka,Yvette Jiokap Nono
Abstract The present study was aimed to determine the impact of processing (dehulling or germination) on the structure and rheological behaviour of gruels made from sorghum, soybean and sesame. A rotational viscometer was used to determine the rheological parameters of gruels from these materials. Compared to each raw material, the processing presented a significant effect on the viscosity of the gruels
-
Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop – sixth edition” Int. J. Food Eng. (IF 1.6) Pub Date : 2022-03-01 Eleonora Bottani,Francesco Longo,Giuseppe Vignali
-
Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-28 Yuxi Yue,Bingxi Ren,Kai Zhong,Yanping Wu,Qian Bu,Hong Gao
Abstract Blend of starch and polysaccharide is a secure and feasible modifying method for starch. Effects of konjac glucomannan (KGM) on pasting, retrogradation, rheological and structural properties of low-amylose rice starch were evaluated. KGM addition reduced the pasting temperature, breakdown and setback values, but raised the peak viscosity. When KGM concentration increased, the storage and loss
-
Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106 Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-16 Dong Peng,Zhi-feng Luo,Wen-hao Dai,Bing Du,Pan Li
Abstract Morinda officinalis (M. officinalis) polysaccharides are valuable ingredients with various bioactive functions. This work aimed to investigate whether fermentation could enhance the bioactivities of M. officinalis polysaccharides. A strain of Bacillus sp. DU-106 was introduced to ferment M. officinalis. Two polysaccharides (namely NMP-1 and FMP-1) were isolated from raw M. officinalis and
-
Frontmatter Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01
Article Frontmatter was published on February 1, 2022 in the journal International Journal of Food Engineering (volume 18, issue 2).
-
Different frying processes stimulate lipid peroxidation and promote changes in the composition of cholesterol, free fatty acids and triglycerides in the commercial clam’s tissues Venerupis decussata Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Safa Bejaoui, Imene Chetoui, Feriel Ghribi, Nejla Soudani, Mhamed EL Cafsi
This investigation was aimed to assess and evaluate the effect of frying process with three different oils (corn, olive and margarine) on fatty acids and lipid classes’ composition of clam and their impact on the nutritional value and tissues quality. The results indicated that the contents of saturated, monounsaturated and polyunsaturated fatty acids varied significantly in fried clams and frying
-
Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Mahmut Kilicli, Omer Said Toker
Canned products are important part of human diet and therefore, many types of canned products with high amounts are produced worldwide. During canned production, cooking water of pulses (aquafaba) is an important waste. Therefore, recycling of it is important for sustainability and economic value. In the present study, it was aimed to determine technological properties of aquafabas obtained from canned
-
Stability of spouted bed during spray cold coating on the surface of carrier particles Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Fan Zhang, Linsong Wang, Qing Xu, Wei Tian, Zhanyong Li
The rapid freezing of droplets on the surface of cold carrier particles can reduce the spray freeze-drying time. The coating freezing process can be treated in batch by using a spouted bed and the bed stability is the key. The freezing process of droplets would agglomerate the carrier particles. By analyzing the standard deviation of the bed pressure drop and the fluctuation of the bed pressure, the
-
Dynamic performance of optimized microwave assisted extraction to obtain Eucalyptus essential oil: energy requirements and environmental impact Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Elizabeth Lainez-Cerón, Aurelio López-Malo, Enrique Palou, Nelly Ramírez-Corona
The dynamic performance of a microwave-assisted extraction (MAE) was studied during the extraction of eucalyptus essential oil. The effect of different process variables such as solid/liquid ratio (1:1, 1:3, or 1:5), stirring speed (0, 200, or 400 rpm), and power microwave output (360, 450, or 540 W) on obtained yield, energy requirements and environmental impact were assessed. The maximum yield was
-
Study on the splitting by hot-air drying of Camellia oleifera fruit Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Fenghe Wang, Zongxin Liu, Yechun Ding, Deyong Yang
In order to explore the feasibility of hot air splitting of Camellia oleifera fruit, the effect of hot air temperature on peel splitting, the moisture state and moisture migration in peel, the peel microstructure and the seed color were studied. The results showed that higher hot air temperature could accelerate the splitting rate, the optimum temperature for splitting C. oleifera fruit was 90–110 °C
-
Effect of beating process on the physicochemical and textural properties of meat analogs prepared with Cordyceps militaris fruiting body Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Yuan Zou, Xiaoying Yu, Qianwang Zheng, Zhiwei Ye, Tao Wei, Liqiong Guo, Junfang Lin
In the present work, Cordyceps militaris fruiting body was used as protein and natural fibrous structure source to prepare animal free patty. The effects of beating process on the structural and textural properties of patty were also evaluated. The results found that C. militaris fruiting body based patty prepared with beating process, showed bright yellow in color, with a uniform and smooth surface
-
Evaluation of the effect of the operational parameter on unripe banana (Musa cavendishii) flour production: case study at Arba Minch Int. J. Food Eng. (IF 1.6) Pub Date : 2022-02-01 Firew Deneke Damota, Ketamaw Salelign Yazie, Babuskin Srinivasan, Ballekallu Chinna Eeranna
In recent times, there are huge postharvest losses in banana production due to low market price, overproduction, lack of proper storage facilities and inadequate supply chain management. The transformation of fresh bananas to Unripe Banana flour has got immense potential to cope up with the postharvest losses of banana and it adds value to fresh bananas. Due to high availability of minerals such as
-
Frontmatter Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01
Article Frontmatter was published on January 1, 2022 in the journal International Journal of Food Engineering (volume 18, issue 1).
-
Artificial intelligence, big data, and blockchain in food safety Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Qinqin Zhou, Hao Zhang, Suya Wang
Food safety plays an essential role in our daily lives, and it becomes serious with the development of worldwide trade. To tackle the food safety issues, many advanced technologies have been developed to monitor the process of the food industry (FI) to ensure food safety, including the process of food production, processing, transporting, storage, and retailing. These technologies are often referred
-
Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Dianyu Yu, Xiaoyu Ma, Yunyan Huang, Lianzhou Jiang, Liqi Wang, Cuiping Han, Fuming Yang
This paper presents a method for extracting rice bran oil using magnetic immobilized cellulase (MIC) in a magnetic fluidized bed (MFB). Cellulase was immobilized on Fe 3 O 4 /SiO x -g-P (glycydylmethacrylate) with an average grain size of 120 nm. The rice bran was hydrolyzed using MIC combined with magnetic immobilized alkaline protease to extract rice bran oil. Under intermittent conditions, the MIC
-
Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Yuvraj K. Bhosale, Thivya Perumal, Shery M. Varghese, Hema Vincent, Sinija Vadakkepulppara Ramachandran
Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from
-
Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Kai Yuan, Xiaofei Li, Xudong Yang, Shuai Luo, Xi Yang, Yurong Guo
In this study, the effect of bacterial cellulose nanofibers (BCNF) incorporation on the structural and rheological properties of casein gels was investigated, where the mixed BCNF and casein gels were prepared by adding gluconic acid δ-lactone (GDL) to acidify the mixed polymer solutions at 3.0% casein concentration ( w / v ) and varying BCNF concentrations (0–0.5%, w / v ). By changing the addition
-
Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Fatemeh Borhanpour, Seyed Saeed Sekhavatizadeh, Saeid Hosseinzadeh, Mahboobeh Hasanzadeh, Mohammad-Taghi Golmakani, Morteza Moharreri
Chavil ( Ferulago angulata ) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks
-
Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Masanori Yoshida, Yuko Tsuruta, Yuichiro Takako, Ayaka Kudo, Ryosuke Fujiwara
An inclined flow channel instrument that can be developed to be a structurally simple and easy-to-use rheometer was applied to control the thickness, specifically the viscosity and elasticity, of liquids thickened to support swallowing in nursing-care practice. Aqueous solutions containing salt or acid, which might be used as ingredients in drinks, were thickened with a commercial thickener. The thickener
-
Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS Int. J. Food Eng. (IF 1.6) Pub Date : 2022-01-01 Lei Wang, Ke Yang, Liu Liu
Four types of cereals (glutinous rice, purple rice, red rice, yellow millet) were selected to produce sweet fermented grains. Flavor profiles of sweet fermented grains are comparatively studied to distinguish various flavor types by using GC-MS, electronic nose (E-nose), and sensory analysis, and the amino acid composition and physicochemical properties of sweet fermented grains were analyzed. The
-
Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein Int. J. Food Eng. (IF 1.6) Pub Date : 2021-12-01 Guochuan Jiang,Lili Tian,Ruifeng Hu,Hongrui Sun,Yuan Fu,Wanchun Guo,Xuejun Liu,Xiaohui Yan
Abstract In order to improve Perccottus glenii myofibrillar protein (MP) gel properties, three treatments were evaluated: ultrasonic, transglutaminase (TGase) and combined ultrasonic-transglutaminase treatments. Combined ultrasonic-transglutaminase treatment altered protein structure and gel properties most dramatically. As compared with untreated control group protein, treated protein gels possessed
-
Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-29 Chengyi Sun,Yuqing Hu,Xietian Yu,Zhijie Zhu,Shuai Hao,Xianfeng Du
Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous
-
The vehicle routing problem in the dairy sector: a case study Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-22 Marta Rinaldi,Eleonora Bottani,Federico Solari,Roberto Montanari
Abstract The vehicle routing problem is one of the most studied NP-hard combinatorial problem. In the food sector, the complexity of the issue grows because of the presence of strict constraints. Taking into account the variability and the restrictions typical of the dairy sector, the aim of this paper is to provide a practical tool for solving the milk collection problem in real scenarios. A heuristic
-
Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-19 Weijia He,Huamei Yang,Xiang Wang,Hongmei Li,Qingli Dong
Abstract Quorum sensing (QS) can exist in food-related bacteria and potentially affect bacterial growth through acyl-homoserine lactones (AHLs). To verify the role of QS compounds in the cell-free supernatant, this study examined the effect of supernatant extracted from Pseudomonas aeruginosa culture on the growth kinetics of Salmonella Enteritidis. The results showed that the lag time (λ) of S. Enteritidis
-
Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-17 Xiao-rui Lu,Dan Wu,Yong Wang,Dong Li,Li-jun Wang
Abstract To improve the extraction efficiency and quality, ultrasound-assisted solvent enzymatic extraction (UASEE) method was applied to extract oil from Elaeagnus mollis Diels. The soxhlet extraction (SE) and cold pressing (CP) were carried out to be compared with UASEE. The optimal UASEE conditions were liquid–solid ratio of 11.6 mL/g, enzyme amount of 1.1%, and ultrasound power of 583 W, which
-
Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-17 Rosa Baeza,Jorge Chirife
Abstract A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g
-
Drying kinetics and quality characteristics of daylily dried by mid-infrared Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-15 Nan Wang,Shuaiyao Yang,Yifu Zhang,Lan Jiang,Xuechao Zheng,Peiyun Jiang,Ye Chen
Abstract Industrially, the use of far-infrared (FIR) as a heat source for drying daylily presents some issues, such as high energy consumption and large loss of nutrients. The use of mid-infrared (MIR) was performed to study the drying of daylily to explore its advantages, with the FIR drying as a comparison. Drying models were established by the drying kinetics, and the changes of nutrition, rehydration
-
Study on crystallization kinetics of dry fractionation products of beef tallow Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-15 Shoushan Liu,Dong Li,Xinyi He,Hang Li,Xiaoyan Li,Zhenyu Liao,Zhanzhong Wang
Abstract The dry fractionation beef tallow and their products were analyzed in the dynamic thermodynamic analysis, isothermal analysis and crystallization kinetics analysis in this experiment. Through the dynamic thermodynamic analysis by DSC, the possibility of fine fractionation of beef tallow at 25 °C and 42.9 °C crystallization temperature was obtained. The dynamic thermodynamic analysis of dry
-
An energy dispersive X-ray fluorescence spectrometry approach for the identification of geographical origin of wheat flour Int. J. Food Eng. (IF 1.6) Pub Date : 2021-11-01 Tong Chen,Xingpu Qi,Zaiyong Si,Qianwei Cheng,Hui Chen
Abstract In this work, a method was established for discriminating geographical origins of wheat flour based on energy dispersive X-ray fluorescence spectrometry (ED-XRF) and chemometrics. 68 wheat flour samples from three different origins were collected and analyzed using ED-XRF technology. Firstly, the principal component analysis method was applied to analyze the feasibility of discrimination and
-
Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying Int. J. Food Eng. (IF 1.6) Pub Date : 2021-10-26 Jingcheng Wang,Qing Xu,Jianbo Liu,Shuaishuai Zheng,Ruifang Wang,Zhanyong Li
Abstract A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature
-
Changes in volatile organic compounds and lipid oxidation in traditional Chinese bacon during cold smoking Int. J. Food Eng. (IF 1.6) Pub Date : 2021-10-25 Xiang Li,Qingyu Nie,Dan Liu,Yan Xu
Abstract The smoking time of cold-smoked traditional Chinese bacon (TCB) in northeast Chongqing is not precisely controlled. In this study, the accumulation of, and changes in, volatile organic compounds (VOCs) during smoking were investigated by gas chromatography–ion mobility spectrometry (GC-IMS). Simultaneously, the lipid oxidation and sensory attributes of TCB were assessed. Thirty-nine VOCs were
-
Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties Int. J. Food Eng. (IF 1.6) Pub Date : 2021-10-22 Yuhang Gao,Chen Liu,Fei Yao,Fusheng Chen
Abstract Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction
-
Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method Int. J. Food Eng. (IF 1.6) Pub Date : 2021-10-18 Jianbo Liu,Xinran Li,Li Wang,Ruifang Wang,Qing Xu,Zhanyong Li
Abstract Low pressure superheated steam drying (LPSSD) is an attractive drying method, which can retain nutrients in fruits and vegetables well. To obtain high quality drying products, it is necessary to understand the main factors affecting the quality attribute of drying sample. Therefore, green turnip was selected as the drying sample and sensitivity analysis method was used to identify the main
-
Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-29 Zeyu Wu,Haiyan Wang,Li Zhang,Zhaojun Xian,Honghong Li,Yiwen He,Ailing Hui,An Zhou,Li Guo,Wencheng Zhang
Abstract In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results
-
Orange juice ultrafiltration: characterisation of deposit layers and membrane surfaces after fouling and cleaning Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-27 Nurul Hainiza Abd-Razak,Y. M. John Chew,Michael R. Bird
Abstract The influence of feed condition and membrane cleaning during the ultrafiltration (UF) of orange juice for phytosterol separation was investigated. UF was performed using regenerated cellulose acetate (RCA) membranes at different molecular weight cut-off (MWCO) values with a 336 cm2 membrane area and a range of temperatures (10–40 °C) and different feed volumes (3–9 L). Fluid dynamic gauging
-
Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-23 Hany S. EL-Mesery,Mona A. Elabd
Abstract Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD) and convective hot-air drying (CHD). The objective of this investigate was to report the influences of drying methods on okra quality under different drying conditions. Data analysis showed that rehydration ratio and colour change increased with increase in drying air temperature and air velocity while
-
Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-22 Maryam Naghipour Zade,Mohammad Hossein Aghkhani,Abbas Rohani,Khalil Behzad,Armaghan Kosari-Moghaddam
Abstract The purity is accounted for one of the main characteristics of sugar beet juice in the sugar production process. In this regard, in the paper, the impact of slicing parameters including blade type, slicing angle from 0 to 90°, slicing thickness from 3 to 6 mm, and preheating duration from 3 to 15 min was studied on juice purity using Response Surface Methodology (RSM). The Genetic Algorithm
-
Drying characteristics and product quality of whole blueberry pulp in vacuum drying process Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-13 Lijuan Zhao,Yonghuan Li,Hui Xie,Jianliang Zhang,Zhonghua Wu
Abstract A pilot-scale vacuum dryer with visualization system was used to study the drying characteristics of the whole blueberry pulp. The heating temperature, operating pressure and initial material thickness had significant effects on the drying characteristics and the retentions of total monomeric anthocyanins and vitamin C in dried blueberry powder (P < 0.05). According the heat transfer mode
-
Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-13 Angel Pérez Santiago,Sadoth Sandoval Torres,Angélique Léonard,Erwan Plougonven,Mario Díaz-González,Emilio Hernández-Bautista
Abstract The aim of this work is the simulation of volumetric strain of tuberous crop during drying. We propose a poroelastic model for predicting the drying kinetics and volume loss of potato cubes during convective drying. The Biot’s theory of poroelasticity was used, which considers the Lamé parameters, Young’s modulus and Poisson’s ratio. Drying kinetics and volumetric strain were modeled and compared
-
Simulation of different reordering policies for optimizing the inventory of perishable food: an Italian case study Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-09 Elena Piva,Letizia Tebaldi,Giuseppe Vignali,Eleonora Bottani
Abstract Inventory management represents one of the main criticalities that companies have to face. The challenge is twofold: being able to satisfy a demand whose behavior can significantly vary and be unpredictable in order to avoid stock-out situations, whilst limiting excessive stocks and consequently costs. Some factors can complicate this already inherently difficult task. An example is the presence
-
Effect of heating under pressure treatment on the antioxidant of quinoa Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-07 Li-Gen Wu,Anna Wang,Ruilin Shen,Lingbo Qu
Abstract Heating under pressure treatment (HUP) is a method which can keep the complete form of quinoa grain after processing, which is beneficial to the development of subsequent products. The conditions for quinoa heating under pressure was optimized by response surface methodology to be: quinoa grains were regulated with adding 6.3% of pH 7.0 water and heated under 0.36 MPa pressure for 3–5 min
-
Are consumers aware of products’ environmental impacts? Different results between life cycle assessment data and consumers’ opinions: the case study of organic Parmigiano Reggiano and its packaging Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-03 Giulia Borghesi,Roberta Stefanini,Giuseppe Vignali
Abstract Companies are paying attention to the reduction of their products’ environmental impact and consumer’s opinion is fundamental to understand which are the market strategies to be undertaken. Consumers are interested in environmental issue, but do they buy products taking scientific data into account? For example, according to literature, consumers believe that the abolition of plastic packaging
-
Benefits and effectiveness of high pressure processing on cheese: a ricotta case study Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-02 Roberta Stefanini,Anna Ronzano,Giulia Borghesi,Giuseppe Vignali
Abstract Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag
-
Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment Int. J. Food Eng. (IF 1.6) Pub Date : 2021-09-02 Mingxiu Long,Min Liu,Yongfu Li,Zhuxi Tian,Yangbo He,Bin Shi,Qian Liang,Shuming Tan
Abstract Marinated chicken wings is one of the popular marinated meat products in China. Here, electronic nose (e-nose) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to detect volatile components of four different treatment marinated chicken wings (neither irradiated nor added phytic acid and tea polyphenols, A1; added phytic acid and tea polyphenols but
-
The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time Int. J. Food Eng. (IF 1.6) Pub Date : 2021-08-30 Kangyi Zhang,Mengying He,Bin Nie,Zhimin Kang,Di Zhao
Abstract The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline
-
Detection of moisture and carotenoid content in carrot slices during hot air drying based on multispectral imaging equipment with selected wavelengths Int. J. Food Eng. (IF 1.6) Pub Date : 2021-08-24 Jiamei Long,Jia Yang,Jing Peng,Leiqing Pan,Kang Tu
Abstract Moisture content and carotenoid content are important indicators for evaluating the drying process of carrot slices. There are growing attention to develop non-destructive methods as effectively analytical tools in quality assurance of drying carrot slices. In this study, the characteristic wavelengths of moisture and carotenoid content in carrot slices during hot air drying were extracted
-
Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine Int. J. Food Eng. (IF 1.6) Pub Date : 2021-08-24 Yeliz Tekgül
Abstract Nectarine powder is widely used in the industries of baking and confectionery. The production of nectarine powder can be made by several drying techniques such as spray, tray, drum, freeze, and foam mat. This study was aimed to optimize the parameters of the nectarine foaming process. Besides, hot air-assisted foam-mat drying of nectarine was carried out to evaluate the effect of different
-
Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization Int. J. Food Eng. (IF 1.6) Pub Date : 2021-08-16 Tamires K. Oishi,Jorge A. W. Gut
Abstract Continuous pasteurization of liquid foods has to provide the desired lethality level to guarantee food safety with minimum degradation of quality attributes (sensorial and nutritional characteristics) and high energy efficiency. To optimize quality and cost, a thermal process should be modeled considering flow, heat transfer and mass dispersion principles; however, flow through helical tubes
-
The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology Int. J. Food Eng. (IF 1.6) Pub Date : 2021-08-13 Lina Yang,Xinghui Wu,Li Zhao,Ziyi Wang,Danshi Zhu,Shengnan Wang,Yutang He,He Liu
Abstract Polysaccharides are macromolecules used for food development, and their further separation into different molecular weights allows their broader application in the food industry. Here, we performed microwave-assisted ammonium oxalate extraction of soy hull polysaccharide (SHP; MASP), followed by their separation and purification using membrane-separation technology and analyses of the emulsifying
-
Data-based prediction of microbial contamination in herbs and identification of optimal harvest parameters Int. J. Food Eng. (IF 1.6) Pub Date : 2021-08-09 Stefan Anlauf,Andreas Haghofer,Karl Dirnberger,Stephan Winkler
Abstract The quality of freshly harvested herbs is affected by several crucial factors, such as weather, tillage, fertilization, drying, and the harvesting process, e.g. Our main goal is to learn models that are able to predict spore contaminations in different types of herbs on the basis of information about the harvesting process, transport conditions, drying, and storage conditions. This shall enable
-
Electrolysis soy protein isolate-based oleogels prepared with an emulsion-templated approach Int. J. Food Eng. (IF 1.6) Pub Date : 2021-07-29 Dianyu Yu,Yan Chen,Xing Chen,Yunyan Huang,Liqi Wang,Mingzhe Pan,Walid Elfalleh
Abstract This research focuses on the use of protein-polyphenol complex and protein-polyphenol: polysaccharide complexes to prepare oleogels through an emulsion-templated approach. Electrolysis soy protein isolate (ESPI) could be effectively adsorbed on the surface of a single-layer emulsion to increase the particle size. The order of the negative charges of the emulsion after adding polysaccharides
-
Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654] Int. J. Food Eng. (IF 1.6) Pub Date : 2021-07-26 Pratik Bagkar,Anil Kumar Gupta,Chiranjit Maity
Abstract High pressure processing (HPP) has become a mainstream technology for modern age food processing. HPP conditions are detrimental to inherent microbial flora, including food pathogens. A probiotic intended for supplementation in a high-pressured processed food should therefore be stable to processing and subsequent storage conditions. The present study reports the viability of Bacillus coagulans