Concentrated whey as protein source for thermally stabilized whey protein-pectin complexes
Publication date: Available online 11 October 2019Source: Journal of Food EngineeringAuthor(s): Britta Graf, Kristin Protte, Jochen Weiss, Jörg HinrichsAbstractThe suitability of ultrafiltered skim milk microfiltration permeate, concentrated ‘ideal whey’, (Wcon) as protein source in comparison to whey protein isolate (WPI) for thermomechanical whey protein-pectin complex (WPPC) formation with a scraped-surface heat exchanger on laboratory scale was investigated. Protein concentrations were between clow = 0.7% and chigh = 5.20% (protein:pectin = 5:1) and representative shear rates γ˙rep r...
Source: Journal of Food Engineering - October 12, 2019 Category: Food Science Source Type: research

A virtual prototyping approach for redesigning the vent-holes of pomegranate fruit packaging – a short communication
Publication date: Available online 12 October 2019Source: Journal of Food EngineeringAuthor(s): Matia Mukama, Alemayehu Ambaw, Umezuruike Linus OparaAbstractIn a previous study, experimental analysis and computational fluid dynamics (CFD) modelling were used to analyse the cooling performances of two corrugated fibreboard package designs (CT1 and CT2) for handling pomegranate fruit. In these analyses, the performance of the CT1 carton was shown to be low compared to the CT2 carton in terms of cooling rate, cooling uniformity and energy usage. The low performance of the CT1 carton was attributed to its improperly designed v...
Source: Journal of Food Engineering - October 12, 2019 Category: Food Science Source Type: research

Bulgur cooking process: Recovery of energy and wastewater
In this study, the recovery of energy and water from the wastewater of the bulgur cooking process was investigated, including; i) recovery of the wastewater from the initial cooking process using filtration, centrifugation, a packed-filtering column (containing sand, activated carbon and resin) and ultraviolet-light (UV), and ii) the re-use in the subsequent cooking process by mixing with fresh water. Dissolved Oxygen (DO), 5 days-Biochemical Oxygen Demand (BOD5), pH, turbidity, conductivity, total solid content and Brix were measured to determine the effects of the wastewater treatment operations. It was found that these ...
Source: Journal of Food Engineering - October 12, 2019 Category: Food Science Source Type: research

Response to the Letter to the editor regarding Gamboa-Santos et al. (2014). Journal of Food Engineering 128:132–139
Publication date: Available online 10 October 2019Source: Journal of Food EngineeringAuthor(s): J.V. Garcia-Perez (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - October 12, 2019 Category: Food Science Source Type: research

Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil
In this study, the potential use of rice protein hydrolysates as emulsifying and encapsulating agents in the microencapsulation of linseed oil by spray drying was evaluated. The proteases Alcalase and Flavourzyme were used to obtain protein hydrolysates with various degrees of hydrolysis from rice protein isolate. Linseed oil-in-water emulsions stabilized by maltodextrin and protein hydrolysates obtained by Alcalase or Flavourzyme were characterized by oil droplet size, ζ-potential, rheological behavior, emulsion stability, and emulsion capacity. The emulsions were spray dried and evaluated according to their encapsul...
Source: Journal of Food Engineering - October 12, 2019 Category: Food Science Source Type: research

Theoretical and experimental assessment of supercritical CO2 in the extraction of phytosterols from rapeseed oil deodorizer distillates
Publication date: Available online 9 October 2019Source: Journal of Food EngineeringAuthor(s): Parisa Jafarian Asl, Razieh Niazmand, Moslem JahaniAbstractPhytosterols, a group of naturally occurring compounds found in plant cell membranes, are structurally similar to the body's cholesterol and compete with that for absorption in the digestive system leads to the reduction of its blood level. This work is focused on the applying supercritical fluid extraction to isolate phytosterols from rapeseed oil deodorizer distillate (RODD). A thermodynamic model, the Peng Robinson equation of state model, was applied to show phase equ...
Source: Journal of Food Engineering - October 10, 2019 Category: Food Science Source Type: research

PLA nanoparticles loaded with thymol to improve its incorporation into gelatine films
Publication date: Available online 8 October 2019Source: Journal of Food EngineeringAuthor(s): Sara Sáez-Orviz, Ismael Marcet, Shihan Weng, Manuel Rendueles, Mario DíazAbstractThymol is an active agent with remarkable antimicrobial properties but with low solubility in water and is able to exert a negative effect on the mechanical properties of protein-based films. Furthermore, it is highly volatile and during the drying of the film-forming solution it may be lost through evaporation, a question that has barely been studied.In a previous investigation, the encapsulation of thymol using PLA was optimized, and,...
Source: Journal of Food Engineering - October 9, 2019 Category: Food Science Source Type: research

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate
Publication date: Available online 7 October 2019Source: Journal of Food EngineeringAuthor(s): Bal Kumari Sharma Khanal, Bhesh Bhandari, Sangeeta Prakash, Nidhi BansalAbstractInvestigation on the effect of fat and fat replacer sodium alginate (alginate) on low fat Cheddar cheese was conducted by systematic studies in three cheese types, namely control full fat cheese (CFFC ∼ 32% fat), control low fat cheese (CLF C ∼ 5% fat) and low-fat cheese with alginate (LFCA ∼ 3% fat). Lubrication properties, coefficient of friction, in vitro digestibility, and textural sensory analysis were studied. Coefficient of friction...
Source: Journal of Food Engineering - October 9, 2019 Category: Food Science Source Type: research

Rheological, microstructural, and tomographical studies on the rehydration improvement of hot air-dried noodles with oleogel
Publication date: Available online 7 October 2019Source: Journal of Food EngineeringAuthor(s): Imkyung Oh, Suyong LeeAbstractThe effects of soybean oil-candelilla wax oleogel on the rehydration of hot air-dried noodles during cooking were evaluated in terms of rheological, microstructural, and tomographical characteristics. The viscoelastic and tensile measurements showed more viscous properties of noodle doughs with increasing levels of oleogels. Compared to the control without oleogel, the oleogel noodles showed higher thermal conductivity that could be correlated with a softer texture. These results were attributed to m...
Source: Journal of Food Engineering - October 9, 2019 Category: Food Science Source Type: research

Effects of drying conditions on energy consumption and the nutritional and organoleptic quality of dried bananas
Publication date: Available online 7 October 2019Source: Journal of Food EngineeringAuthor(s): Essohouna Takougnadi, Tcha-Esso Tchamye Boroze, Ouézou Yaovi AzoumaAbstractThis work has aimed to determine the conditions of energy efficiency that best preserve a good nutritional and organoleptic quality of the product during drying. For this purpose, banana slices 5 mm thick were dried at temperatures of 45, 55 and 65 °C under air flow rates of 20, 24, and 28 dm3/s. The drying kinetics were corrected by taking into account the contraction. Reduced critical water content obtained varies between 0.20 and 0.30. ...
Source: Journal of Food Engineering - October 9, 2019 Category: Food Science Source Type: research

Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage
This study investigated the stability of cranberry phenolics after spray drying (185 °C) and during storage, and their changes correlated with different wall materials (gum Arabic (GA), maltodextrins (M1, 10–13 DE; M3, 17–20 DE), and blend of GA and M1 (GAM1)). The storage trial was conducted at 4, 25 and 45 °C for 12 weeks. The total phenolic content (TPC), proanthocyanins and antioxidant capacity (AOC) increased after spray drying. The GMA1 powder achieved the highest recovery of TPC, anthocyanin (ANC) and AOC. During storage, the phenolics fluctuated and peaked at 8–10 weeks. Phenolic profi...
Source: Journal of Food Engineering - October 3, 2019 Category: Food Science Source Type: research

Airflow distribution in an apple storage room
Publication date: Available online 30 September 2019Source: Journal of Food EngineeringAuthor(s): Ulrike Praeger, Reiner Jedermann, Marc Sellwig, Daniel A. Neuwald, Nico Hartgenbusch, Mykhailo Borysov, Ingo Truppel, Holger Scaar, Martin GeyerAbstractIn refrigerated stores of fruit and vegetables, cooling air is circulated by air coolers attached to the ceiling. Uniform airflow and even temperature distribution in the product stacks is important for quality maintenance. However, the air speed close to the produce inside the bins in industrial cold stores is unknown. Airflow distribution was measured with newly developed sen...
Source: Journal of Food Engineering - October 2, 2019 Category: Food Science Source Type: research

Thermographic studies of cocurrent and mixed flow spray drying of heat sensitive bioactive compounds
Publication date: Available online 30 September 2019Source: Journal of Food EngineeringAuthor(s): J.M. Obón, J.P. Luna-Abad, B. Bermejo, J.A. Fernández-LópezAbstractProduction of powders of heat sensitive bioactive compounds in a bench scale spray drier was studied under cocurrent and mixed flow pattern conditions using two inlet air temperatures of 200 and 120 °C. Two natural colorants (riboflavin-5-phosphate and red beet) and an enzyme (alpha-amylase), were selected for experimentation. Thermographic studies showed interesting asymmetric profiles of temperatures outside and inside of the drying...
Source: Journal of Food Engineering - October 2, 2019 Category: Food Science Source Type: research

Characterization and comparison of α-lactalbumin pre-and post-emulsion
Publication date: Available online 30 September 2019Source: Journal of Food EngineeringAuthor(s): Abdul Qayum, Wei Chen, Ling Ma, Tianqi Li, Muhammad Hussain, Akhunzada Bilawal, Zhanmei Jiang, Juncai HouAbstractThe main purpose of this research was to comparatively explore the influence of ultrasound (US, 600 W for 30 min) high-pressure homogenization (HPH, 80 MPa for 4 cycle) and combined (US-HPH) treatments on oil-in-water (O/W) emulsion stabilized with α-lactalbumin (α-LA) pre- and post-emulsification. Compared with US pre-treatment, US post-treatment resulted in increase in emulsifying activity (from ...
Source: Journal of Food Engineering - October 2, 2019 Category: Food Science Source Type: research

Theoretical prediction of atomization performance of fibre suspensions and the effect of feed temperature and air velocity
Publication date: Available online 27 September 2019Source: Journal of Food EngineeringAuthor(s): Siti N.M. Rozali, Anthony H.J. Paterson, Jason P. Hindmarsh, Lee M. HuffmanAbstractAtomization performances of juice-fibre suspensions, which are non-Newtonian extensional liquids, inside a two-fluid nozzle were predicted theoretically by using two different relationships, in which one of the relationships does not incorporate the extensional rheological properties in its prediction. A good correlation was obtained between the theoretical and experimental droplet sizes of fibre suspensions when the theoretical droplet sizes we...
Source: Journal of Food Engineering - September 29, 2019 Category: Food Science Source Type: research

Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys
Publication date: Available online 26 September 2019Source: Journal of Food EngineeringAuthor(s): Roua Lajnaf, Ines Trigui, Olfa Samet-Bali, Hamadi Attia, M.A. AyadiAbstractMain goal of this research was to examine the emulsifying properties of acid and sweet wheys extracted from bovine and camel fresh milks after heating at 70 and 90 °C for 30 min at laboratory scale. Specifically, emulsifying properties (emulsification stability (ESI) and activity (EAI) indexes) and the physico-chemical characteristics (surface hydrophobicity, ζ-potential, interfacial tension and denaturation rate) of wheys were assessed. Maximu...
Source: Journal of Food Engineering - September 27, 2019 Category: Food Science Source Type: research

Formation of wax walled microcapsules via double emulsion using cross membrane emulsification at elevated temperatures
Publication date: Available online 27 September 2019Source: Journal of Food EngineeringAuthor(s): Stephen Collins, David W. York, Sajid Kazmi, Akber Kaleem MohammedAbstractA novel micro encapsulation process has been developed via a double emulsion of water in oil in water, whereby the oil is molten during the process and is then solidified to form a solid wall afterwards. This has the potential for an improved encapsulation technique for hydrophilic components. A range of materials was used, including hexadecane, lanolin and cetyl palminate. Temperature controlled, cross membrane emulsification was used to ensure a narrow...
Source: Journal of Food Engineering - September 27, 2019 Category: Food Science Source Type: research

Model development for conductive thin film drying processes
Publication date: Available online 25 September 2019Source: Journal of Food EngineeringAuthor(s): Jun Qiu, Remko M. Boom, Maarten A.I. SchutyserAbstractA heat-transfer governed model is proposed to describe drying in a lab-scale conductive thin film dryer, which was designed to investigate the drying kinetics relevant to drum drying. The model calculations were compared to experimental data from drying experiments with maltodextrin DE12 and potato starch, considering the three distinct periods (heating, boiling and conductive drying) of the lab-scale process. The model uses measured temperatures and evaporation rate during...
Source: Journal of Food Engineering - September 26, 2019 Category: Food Science Source Type: research

Challenges and Limitations for the Decontamination of High Solids Protein Solutions at Neutral pH using Pulsed Electric Fields
Publication date: Available online 24 September 2019Source: Journal of Food EngineeringAuthor(s): Felix Schottroff, Katja Johnson, Nicholas B. Johnson, Matthieu F. Bédard, Henry JaegerAbstractPulsed electric fields (PEF) can be used to pasteurize aqueous liquid foods at reduced temperatures to provide increased product quality, depending on the individual product to be treated. Thus, the continuous decontamination of high solids (10-25 % dm) protein solutions by PEF at neutral pH was investigated in detail in this study, evaluating different processing strategies.Resultsindicate that, independent of the individual m...
Source: Journal of Food Engineering - September 24, 2019 Category: Food Science Source Type: research

Increase of Solidification Rate to Improve Quality of Productivity for Xylitol/Sorbitol Crystalline Candy Products
Publication date: Available online 21 September 2019Source: Journal of Food EngineeringAuthor(s): Kentaro ATSUKAWA, Shoji KUDO, Shuntaro AMARI, Hiroshi TAKIYAMAAbstractWhen manufacturing crystalline candies, increase of the solidification rate is important to improve the quality of productivity. The effect of outer seed crystal specifications and stirring period in processing for food engineering on the solidification rate of molten sugar was investigated based on the concept of solid-state transformation of sugar melt crystallization. From experiments using outer seed crystals, we found that the solidification rate depend...
Source: Journal of Food Engineering - September 22, 2019 Category: Food Science Source Type: research

Production of protein nanovehicles by heat treatment of industrial egg white in a batch reactor
Publication date: Available online 21 September 2019Source: Journal of Food EngineeringAuthor(s): Osvaldo E. Sponton, Adrián A. Perez, María F. Stechina, Liliana G. SantiagoAbstractA process to obtain protein nanovehicles to carry lipophilic bioactive compounds (LBC) was developed by heat treatment of industrial liquid egg white (EW) in a batch reactor (1.0 L). It was noted an increase in particle size with heating temperature, nevertheless, a clear relationship with heating time was not observed. In all cases, particle sizes were lower than 100 nm. Moreover, surface hydrophobicity and linoleic acid (LA) bind...
Source: Journal of Food Engineering - September 22, 2019 Category: Food Science Source Type: research

A review of research relating to food slicing in industrial applications
Publication date: Available online 19 September 2019Source: Journal of Food EngineeringAuthor(s): F. Bremer, S. MatthiesenAbstractFood slicing in industrial applications is cutting foods into slices of predefined thickness. It has been subject to theoretical research, but experimental results are lacking. Experimental research on slicing is necessary to determine interrelations between design parameters, process parameters, food properties, and process quality. In this publication, a state of the art for slicing research is derived. Studies on rate and time dependence of food material properties, energy based descriptions ...
Source: Journal of Food Engineering - September 20, 2019 Category: Food Science Source Type: research

Design of a batch ultrasonic reactor for rapid pasteurization of juices
Publication date: Available online 19 September 2019Source: Journal of Food EngineeringAuthor(s): Zahra Moaddabdoost Baboli, Leonard Williams, Guibing ChenAbstractJuices are usually thermally pasteurized, but high temperatures negatively affect their nutritional and sensory qualities. For this reason, nonthermal pasteurization techniques with little or no heat applied have been developed to minimize the quality losses. Among them, high-intensity ultrasound has been considered as a promising technique for juice pasteurization. Despite the extensive studies, a long pasteurization time is needed to achieve the required 5-log ...
Source: Journal of Food Engineering - September 20, 2019 Category: Food Science Source Type: research

Modeling Grinding Kinetics of Fat Based Anhydrous Pastes
The objective of this research was to study the kinetics of grinding of an anhydrous paste based on hazelnut and cocoa, in stirred ball mills by means of particles size determination and rheological analysis. Grinding was carried out in a pilot refiner (30 °C, 72 rpm, 60 kg of 5.5-mm diameter stainless steel balls) with 10 kg of paste. The grinding kinetics was described in terms of the cumulative oversize fraction by the second order solution of the population balance model allowing the estimation of the first and the second Kapur constants as a function of particle size class.The flow curves of refined pastes were su...
Source: Journal of Food Engineering - September 18, 2019 Category: Food Science Source Type: research

Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
Publication date: Available online 11 September 2019Source: Journal of Food EngineeringAuthor(s): Jakia Sultana Jothi, Trinh Ngoc Dang Le, Kiyoshi KawaiAbstractThe effects of trehalose and corn starch on the mechanical glass transition temperature (Tg) and texture properties of a deep-fried sample (particles of deep-fried batter) with varying water and oil contents were investigated. Tg decreased linearly with increases in both water and oil contents, attributable to their plasticizing effects. Tg was elevated by the addition of trehalose, likely due to its anti-plasticizing effect. Corn starch had a negligible effect on T...
Source: Journal of Food Engineering - September 12, 2019 Category: Food Science Source Type: research

Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: effect of WPI ratios on the physicochemical and antioxidant properties
Publication date: Available online 12 September 2019Source: Journal of Food EngineeringAuthor(s): Zhi-Hong Zhang, Huadong Peng, Meng Wai Woo, Xin-An Zeng, Margaret Brennan, Charles S. BrennanAbstract:Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted in a lower moisture content (1.14±0.12% to 2.47±0.09%), higher chlorophyll encapsulation efficiency (98.34±0.03% to 99.76±0.02%) and greater chlorophyll solubility (79.29±0.0...
Source: Journal of Food Engineering - September 12, 2019 Category: Food Science Source Type: research

Microencapsulation of fish oil – determination of optimal wall material and encapsulation methodology
Publication date: Available online 12 September 2019Source: Journal of Food EngineeringAuthor(s): Natalia Łozińska, Agnieszka Głowacz-Różyńska, Wojciech Artichowicz, Yuanqi Lu, Christian JungnickelAbstractFor the first time, we present a meta-analysis of experimental and literature data to determine which microencapsulation methodology, and which wall material are best suited to protect fish oil. Our analysis covered a period of several decades of research (1984–2018). The analysis was conducted on 196 literature data-points, and 16 data-points determined experimentally for this publication. PLS regressio...
Source: Journal of Food Engineering - September 12, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: February 2020Source: Journal of Food Engineering, Volume 266Author(s): (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 8, 2019 Category: Food Science Source Type: research

Editorial Board
Publication date: January 2020Source: Journal of Food Engineering, Volume 265Author(s): (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - September 6, 2019 Category: Food Science Source Type: research

Rheological and microstructural properties of rennet gel made from caprine milk treated by HP
Publication date: Available online 2 September 2019Source: Journal of Food EngineeringAuthor(s): Khaled S. Nassar, Jing Lu, Xiaoyang Pang, Eman S. Ragab, Yuanchun Yue, Shuwen Zhang, Jiaping LvAbstractCaprine milk has poor rheological properties, which usually result in low cheese yield, as well as economic loss to cheesemakers. Several methods had been used to improve its coagulation properties. However, high pressure (HP) had been rarely used. With the aim of improving the milk coagulation properties, this study therefore assessed the effects of HP treatment on caprine milk before rennet-induced coagulation. Additionally,...
Source: Journal of Food Engineering - September 3, 2019 Category: Food Science Source Type: research

In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception
Publication date: Available online 30 August 2019Source: Journal of Food EngineeringAuthor(s): Ruqaiya Al nuumani, Goran T. Vladisavljević, Miroslaw Kasprzak, Bettina WolfAbstractMonodispersed W1/O/W2 emulsions consisting of sunflower oil droplets containing a single large internal droplet or numerous small internal droplets of concentrated sucrose solution were prepared by microfluidic emulsification. The external droplet interface was stabilized by waxy rice starch, which hydrolyzes during oral processing thereby releasing the encapsulated sucrose solution to the proximity of taste receptors imparting a higher sweetness...
Source: Journal of Food Engineering - August 31, 2019 Category: Food Science Source Type: research

Nondestructive characterization of structural changes during in vitro gastric digestion of apples using 3D time-series micro-computed tomography
This study presents a novel application of nondestructive time-series micro-computed tomography (micro-CT) to study structural breakdown during in vitro gastric digestion of apples (var. Granny Smith). Data collected from micro-CT images were compared with results from destructive analyses of apple tissue hardness (texture analysis) and moisture uptake during soaking in gastric juice or deionized water. Apples in gastric juice showed similar trends in intensity change (from micro-CT images) and hardness decrease (from texture analysis) over time compared with apples in water (p  0.05). Overall, micro-CT imaging allows ...
Source: Journal of Food Engineering - August 28, 2019 Category: Food Science Source Type: research

Validation of multispectral imaging for the detection of selected adulterants in turmeric samples
In this study, we propose a multispectral imaging system for detecting the percentage of the common adulterant; tartrazine colored rice flour found in turmeric powder. A multispectral imaging system was developed utilizing nine spectral bands with peak wavelengths from 405 nm to 950 nm. An algorithm was developed based on Principal Component Analysis (PCA) and Bhattacharyya Distance. The relationship between the Bhattacharyya Distance and the adulteration level was modeled as a second-order polynomial with an R2 = 0.9911 and the results were validated using an independent set of samples with an R2 = 0.9816. (Source: Journa...
Source: Journal of Food Engineering - August 24, 2019 Category: Food Science Source Type: research

Non-destructive prediction of texture of frozen/thaw raw beef by Raman spectroscopy
In this study, Raman spectroscopy was used to predict the texture of different frozen/thaw raw beef from continuous freezing and repeated freeze-thaw treatments. The effect of repeated freeze-thaw treatment on beef texture was significantly different (p 
Source: Journal of Food Engineering - August 24, 2019 Category: Food Science Source Type: research

Corrigendum to “A successful comparison between a non-invasive measurement of local profiles during drying of a highly shrinkable food material (eggplant) and the spatial reaction engineering approach” [J. Food Eng., volume 235, page 23–31]
Publication date: Available online 22 August 2019Source: Journal of Food EngineeringAuthor(s): Aditya Putranto, Xiao Dong Chen (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 22, 2019 Category: Food Science Source Type: research

Soft-shell Shrimp Recognition Based on an Improved AlexNet for Quality Evaluations
Publication date: Available online 22 August 2019Source: Journal of Food EngineeringAuthor(s): Zihao LiuAbstractShrimp quality evaluations fulfill an essential role in producing high-value shrimp products. The presence of soft-shell shrimp deteriorates the quality of shrimp products. The biggest challenge in preventing this is the similarity in appearance of soft-shell (s-shrimp) and sound (o-shrimp) shrimp from an imaging perspective. This similarity imposes significant limitations on distinguishing them with traditional machine vision methods. To circumvent this problem, a novel method based on deep convolutional neural ...
Source: Journal of Food Engineering - August 22, 2019 Category: Food Science Source Type: research

Cleaning of Thick Viscoplastic Surface Deposits using an Impinging Jet: Effect of Process Variables.
Publication date: Available online 20 August 2019Source: Journal of Food EngineeringAuthor(s): Jessica P. Tuck, Federico Alberini, Dick Ward, Bill Gore, Peter J. FryerAbstractImpinging jets are the tool of choice for cleaning mixing vessels. Layers of product can be left behind on the sides of these vessels. A range of thicknesses in the FMCG industries can be found; thick films are especially difficult to clean. Here data is presented for cleaning thick films (2 - 8 mm) with an impinging water jet. An imaging technique using ultra violet light has been developed to measure cleaning of these thick films as a function of ti...
Source: Journal of Food Engineering - August 22, 2019 Category: Food Science Source Type: research

Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder
In this study, MPI powder was top-sprayed with surfactants (Tween 80 and lecithin) in a fluidised bed to investigate the effect of surfactants on the rehydration behaviour. The wetting behaviour of MPI covered by the surfactants was greatly improved except for 4% lecithin. The wetting time of lecithinated MPI decreased to 42 s compared with MPI of 36 min. The Tween coated powders and larger size fractions displayed faster wetting attaining a minimum wetting time of 15 s. The rate of dissolution was not influenced by the presence of the surfactants as the particles continued to slowly dissolve. Broadband acoustic reso...
Source: Journal of Food Engineering - August 22, 2019 Category: Food Science Source Type: research

Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters
Publication date: Available online 20 August 2019Source: Journal of Food EngineeringAuthor(s): Yulin Zhu, Changzhu Li, Haiying Cui, Lin LinAbstractNutmeg (Myristica fragrans Houtt) essential oil (NEO) encapsulated solid liposomes (NEO-SLP) and cold nitrogen plasma treated NEO-SLP (P-NEO-SLP) were added into pork tenderloins meat batters and their effect on the oxidation of proteins and lipid, thermal gelatin and water holding capacity were studied. The addition of NEO-SLP and P-NEO-SLP impacted the microbial contamination, lipid oxidation, oxidation and decomposition of proteins in pork meat batters. Furthermore, these two...
Source: Journal of Food Engineering - August 22, 2019 Category: Food Science Source Type: research

Comparison of hydrodynamic and ultrasonic cavitation effects on soy protein isolate functionality
In this study, soy protein isolate (SPI) dispersions (3%, w/v) were treated with hydrodynamic cavitation (HC) with a venturi tube (treatment volume: 2 L) and ultrasonic cavitation (UC) (treatment volume: 200 mL and 2 L) under the power of 550 W for 5, 10, 20, and 30 min. The effects of HC and UC treatment on the physicochemical and functional properties of SPI were investigated, and the results were compared to better evaluate the HC effects on food proteins. The results showed that the electrophoretic profile and pH were not affected by UC or HC treatment. The particle size and viscosity of SPI were reduced afte...
Source: Journal of Food Engineering - August 20, 2019 Category: Food Science Source Type: research

Comparative technoeconomic process analysis of industrial-scale microencapsulation of bioactives in cross-linked alginate
Publication date: Available online 19 August 2019Source: Journal of Food EngineeringAuthor(s): Scott A. Strobel, Lucille Knowles, Nitin Nitin, Herbert Scher, Tina JeohAbstractCalcium alginate microencapsulation is a popular laboratory technique, but implementing the traditional external gelation process in the food industry requires a series of costly unit operations. Alternatively, a consolidated process accomplishes alginate cross-linking in situ during spray-drying to form cross-linked alginate microcapsules (‘the CLAMs process’). This work conducted technoeconomic analysis in SuperPro Designer to compare th...
Source: Journal of Food Engineering - August 19, 2019 Category: Food Science Source Type: research

3D printing of egg yolk and white with rice flour blends
Publication date: Available online 10 August 2019Source: Journal of Food EngineeringAuthor(s): T. Anukiruthika, J.A. Moses, C. AnandharamakrishnanAbstract3D printing of foods is an emerging technique for customized fabrication of food matrices. Importantly, a well optimized formulation can be an excellent channel to deliver macro and micro nutrients. Egg is packed with nutrients and has several functional properties. This work presents a comparative study on the printability of egg yolk (EY) and egg white (EW) with blends of rice flour, focusing on optimization of various extrusion printing parameters such as printing comp...
Source: Journal of Food Engineering - August 10, 2019 Category: Food Science Source Type: research

Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing
This study investigated the impact of tumbling on mass transfer mechanisms occurring in small beef meat pieces during biltong production, by measuring salt, water and acetic acid profiles within the meat for different experimental tumbling conditions. Tumbling conditions significantly impacted the solute concentration profiles, except for that of water. Values of both salt and acetic acid diffusion coefficients obtained clearly showed that tumbling increased solute transfers inside meat, with diffusion coefficient values ranging from 2 to 27 × 10−9 m2  s−1 and from 0.2 to 8.6 × 10−...
Source: Journal of Food Engineering - August 9, 2019 Category: Food Science Source Type: research

Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
Publication date: Available online 9 August 2019Source: Journal of Food EngineeringAuthor(s): M. Contreras, J. Benedito, A. Quiles, J.M. Lorenzo, E. Fulladosa, P. Gou, J.V. Garcia-PerezAbstractThe dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different destructive and non-destructive techniques to characterize pastiness in dry-cured ham. Dry-cured ham processing was modified in order to induce different pastiness intensities over a wide range of moisture ...
Source: Journal of Food Engineering - August 9, 2019 Category: Food Science Source Type: research

Permeate flux hysteresis with transmembrane pressure in the gel controlling membrane filtration
This study was aimed at investigate the impact of the increasing and decreasing transmembrane pressure cycle on the permeate flux of ultrafiltration (UF) and nanofiltration (NF) membranes when a clarified extract of olive mill solid wastes (OMSWs) is used as feed mixture. A hysteresis effect was observed for the selected membranes with molecular weight cut-off in the range 150–3500 Da. This phenomenon was studied by using a combination of the classical filtration theories in the context of two component filtration. Further, the mathematical theory was categorised depending on the cut-off of the membrane, having sep...
Source: Journal of Food Engineering - August 7, 2019 Category: Food Science Source Type: research

Use of near-infrared hyperspectral (NIR-HS) imaging to visualize and model the maturity of long-ripening hard cheeses
In this study, 209 long-ripening hard cheeses were evaluated using a hyperspectral camera and also sensory evaluated by a tasting panel. A total of 425 NIR hyperspectral (NIR-HS) images were obtained during ripening at 14, 16, 18, and 20 months, until final sensorial approval of the cheese. The spectral data were interpreted as possible compositional changes between scanning occasions. Regression modelling by partial least squares (PLS) was used to explain the relationship between average spectra and cheese maturity. The PLS model was evaluated with whole cheeses (average spectrum), but also pixelwise, producing prediction...
Source: Journal of Food Engineering - August 7, 2019 Category: Food Science Source Type: research

Effects of ultrasound on technological properties of chickpea cooking water (aquafaba)
Publication date: Available online 7 August 2019Source: Journal of Food EngineeringAuthor(s): Mariana Cassel Meurer, Daiana de Souza, Lígia Damasceno Ferreira MarczakAbstractThe effects of high intensity ultrasound on foaming and emulsifying properties of chickpea cooking water (aquafaba) were investigated. Aquafaba was treated by ultrasound in 50% and 100% of the equipment power capacity, during 10, 20 and 30 min. Results showed that protein solubility and density were not affected by ultrasound, and viscosity had a slight increase. Ultrasound application improved foaming expansion, which increased from 259% to 5...
Source: Journal of Food Engineering - August 7, 2019 Category: Food Science Source Type: research

Honey botanical origin classification using hyperspectral imaging and machine learning
Publication date: Available online 5 August 2019Source: Journal of Food EngineeringAuthor(s): Ary Noviyanto, Waleed H. AbdullaAbstractHoney has been growing as a trade commodity that has a significant impact on the economy. Development of honey quality assessment methods is vital to protect consumers from fraudulence. Automatic and non-invasive methods are interesting concepts which can deal with problems of conventional chemical-based methods and may complement them. A combination of hyperspectral imaging and machine learning offers a promising quick, automatic and non-invasive approach for honey botanical origin classifi...
Source: Journal of Food Engineering - August 5, 2019 Category: Food Science Source Type: research

Co-encapsulation of α-tocopherol and resveratrol in oil-in-water emulsion stabilized by sodium caseinate: Impact of polysaccharide on the stability and bioaccessibility
In this study, α-tocopherol (TOC) and resveratrol (RES) were encapsulated in the inner oil phase and the oil-water interface of SC-stabilized emulsions, respectively. Addition of polysaccharides increased the size and absolute value of ζ-potential of SC emulsions and surface coverage of oil droplets, improving the encapsulation of RES at the oil-water interface and storage stability of both TOC and RES. The effects were more pronounced in the presence of pectin (PEC) than gum Arabic (GA). Moreover, the digestive stability of TOC in SC emulsions was only improved by 0.5% and 1.0% PEC. Addition of 0.1–1.0% G...
Source: Journal of Food Engineering - August 3, 2019 Category: Food Science Source Type: research

A deep feature mining method of electronic nose sensor data for identification identifying beer olfactory information
This study shows that the CNN-SVM can be used as an effective tool for high precision intelligent identification of beer olfactory information. (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - August 2, 2019 Category: Food Science Source Type: research